I've used Ball, Kerr, and Forjars lids. I don't have any buckling with brand name lids, but I do have the occasional Forjars lid buckle when pressure canning... especially with the wide mouth size. I weighed them on my digital kitchen scale, and they are lighter than the brand name lids. So, as a suggestion, if you want to get inexpensive lids, use them for waterbath canning and save your brand name lids for pressure canning.
Thank you. In regard to fermenting in old crocks, I have found that the glaze on the inside had developed tiny little cracks that allowed the brine to seep in to the clay and leach out remnants of what ever century old substance that had occupied the crock. In my case it made the sauerkraut undesirable. I purchased a new crock of a size that suites my purpose and only use it for fermentation. I also cut a soapstone disk to fit that crock, from an inch and a half thick slab of counter top scrap. If you do this , don't forget to put two finger holes in it to lift it out before you drop it in the crock.
Girl I love this! I’ve never canned or even thought about it and now you have me rethinking my food storage! Thanks for all of the helpful information! You’re straight to the point and easy to learn from! So truly thank you!
Melissa I have already pre-ordered your book and cannot wait to get it into my hands. I have all of your other books and use them as my bibles in the kitchen. You have so many wonderful recipes and helpful tips. Thank you for all you do and share with everyone. You are a true gift my friend!!🥰
Azure.... I found that source for bulk wheat thanks to your video for being prepared. Here on the Gulf coast being prepared is a necessity. Knowing how is essential. Thank you!!! and may God bless.
Melissa, my name is Florencia and I'm from Chile. After 8 years of dating, my boyfriend and I are getting married this december. I tell you this because we've been looking at your videos for ever, and we want to start our life your way. Now, I save every video you post cause that's what we're going to be having as soon as possible. So, bassically, we are copying your life and you give us the information and strenght to do it. Sorry about my english and thank you very much, you changed my future childrens life.
So helpful!! I was counting and thought of canning, dehydrating, freezing, freeze drying, fermenting, con fit-ing, salting/curing, smoking, oxygen absorbers/ sealing, root cellar... totally forgot about preserving in alcohol. Can't wait for your book, sounds like a winner to go with your other books on my shelf!
Thank you for the information Melissa, I do not use products from China (if I can avoid it), Forjar lids are made in China, s they are a "No for me dog". I stick with American made!
Your book sounds like my dream come true! There are things I haven't grown this year (like potatoes) because I haven't had success in storing them and have had to toss them. So frustrating! But I'm feeling encouraged now to try again next year and try new ways of preserving.
We dry a lot of things over winter around the wood stove. I have an ample supply of mushrooms, apple rings, and potatoes from that. String drying is a great way to dry things.. Another idea for safe fermenting is I couldn't afford the pickle pipes so I took baby bottle tops I got for free and cut a hole in one canning lid, poked the nipple through and sandwiched it with another lid and screwed that on. Homemade pickle pipe! I just squeeze the nipple if it looks like it's building up and it lets the gas out. I also preserve eggs in hydrated lime so we have plenty for winter. We're still eating last year's eggs and they are just fine for baking or scrambling. The Amish have been waterbath canning things the USDA says should be pressure canned for years as did country folks before pressure canners were available. Is it safe? Well......most of the recipes for potatoes and green beans, for example, have vinegar added which brings the acidity to 4.4 or lower but they also boil for 90 minutes. I haven't tried it, but I know folks who have.
Fabulous video 😊 I can't wait to get your new book (I have pre-ordered it). Looking forward to using a lot of these techniques at our new house - will finally have some land to play in the dirt 🌽🥕
Just pre-ordered your new book! I love listening to you and the joy of the Lord just resonates from you Dear! Keep using your many talents and gifts for Him!
I bought a freeze dryer and been making mre's basically. They are pricey and the process is energy intensive but I like the idea of super shelf stable food that only requires hot water to reconstitute.
Not too pricey if you make double whatever you’re making for dinner and FD the leftovers. After a while it adds up. I’m gonna be cooking pastas and rice and FD’ing those just to have to mix with other things like chili’s, meatloafs and beef tips n gravy etc.
I've canned before but I'm still very new to it. Fermenting is something I'll be trying as well. Thanks so much for the tips!! I love those glass toppers for fermenting.
I actually had to reuse my lids during Covid due to the shortage. I make sure they are clean, untainted and undamaged from opening the first time. Then I purchased tattler lids. They have a larger percentage of seal failure but they are great as my backup.
Bless you bless you for explaining canning. I bought an American canner cuz Carolyn showed me how. You've told me the difference in which goes where. I haven't tried yet. (I'm one of those people who, when small, the pressure canner blew up in the kitchen.)
So in the house I'm building (it will be done in 4 weeks!!) I'm using the laundry room as a multipurpose room to include food storage, 20 cubic foot upright freezer, Laundry tower, and large Harvest Right Freeze Dryer. It's nice because it's right off of the kitchen and the freezer can hold large Harvest Right trays. About as convenient as I could make everything but honestly, I wish the room was bigger. Too much money for everything I truly wanted but I'm thrilled with what I'll end up with.
Wow you have it together Melissa!! Totally amazing. I have a big garden but not nearly as self sufficient as you. Thanks for all the preservation tips. Preservation is my mission moving forward.
I just pre-ordered your new book! I can't wait. I have so much canning to do from our organic vegetable gardens, but I have to get to work. Great video!
That book sounds great. I'm going to get a copy. In the meantime, trying to get my head in the right place to understand the options. From what it seems like from this vid, after freezing, the next lowest equipment cost method for meat preservation would be pressure canning, as meat isn't suitable for water bath canning. Yes, it wouldn't be ideal for NY steak or ribeye, that would be abuse of a good cut of meat...but it would be good for stew meat, eye of round, and ground beef, right? How about home pressure canning something like pulled pork? Is that in the realm of the possible? If I can't swing the multi-thousand expense for a home freeze dryer, or $100 / #20 can for commercial freeze dried meat, it would seem that pressure canning meat might be a viable, lower cost option.
I appreciate the info on multiple preserving methods. But some of these methods are more costly than others, and use more electricity than others - important considerations for your budget, and for the effect on the environment.
Good morning Melissa. I just got back from the supermarket. Picked up some good old regular store bought cans of fruit cocktail (in heavy syrup), mangos, pears and apricots I've actually started a separate section of my pantry for canned goods. It's called "the cantry." Those cans of fruit are the first ones to go in that new section. If you really want to make your bowl of fruit cocktail something special, throw in a few dry roasted peanuts. It's a great combination of salty and sweet - and still pretty healthy. One thing I highly recommend for canned goods is the use of a safety hand operated can opener - the kind that rolls the edges of the can lid safely, instead of producing a sharp lid. Thank you for allowing me to share.
I could have given you my store bought collection of over 6 months worth. I tossed them All in the trash where they belong. Due to heavy sugar content etc.
@@MrRKWRIGHT I have noticed the so called fruit is Not the same as years past. The pears are tough, many times hard in the can. And taste,texture,etc not like the bartlet pears of old. I care for your health so as to consider looking into buying those in light syrup. And compare the pear quality,etc. When looking into sugar quantity one must also add the carb amounts to added sugars on,of product. This shows double, and many times triple sugar amounts added. Will show carbs, sugars, and any added sugars.
@@MrRKWRIGHT When we have an camera put in both ends and see the damage, and disgusting cancer these processed, chemical laden foods cause. It makes one fill up their garbage cans more then once. Be well. Shalom
I had a pressure canner, bought a water bath canner this spring, and just bought a steam canner! Learning to preserve what I can and as much as I can. Wish I had a cellar!
I totally understand why you are recommending pressure canning, your viewers also should know that most of the rest of the world does not use this method and water bath all foods, heck most of the time I use jars that have come from the store with jam or some other such product , they do need to have the rubber seal intact , I’m 66 years old , have canned for most of my life , learned from my mother, have never been sick , please just don’t rule it out All the best Jules Ps love your channel!
This book will be an amazing addition to my library. 🥰Thank you for sharing your knowledge. People really need this information at their fingertips, especially in these times. ❤️ 💕~Cheryl~💕
This is a great informative video, very interested in ways of preservation of a variety of foods. May in the future look into a freeze dryer. Thanks for the video.
What a wealth of information - thank you so much, Melissa! I learned so much. Question: how long do you have to keep "burping" the fermented jars? Your book sounds great! I will definitely look for it.
Great video. Had to chuckle…I prefer my cherries dried in the same way. Question…what type of soft neck garlic is that in your pantry? I too live in the Pacific North West.
WoW..I just bit the bullett and bought a ticket for the Modern Homesteading conference..and the number is 1100!! It will be packed!! I wish I could have made it to the Idaho meet up.
Very nice video. I want a freeze dryer and hope to one day get one. But I have asked many channels that have them if they have problems with them holding odors. Or if they’re hard to clean. I hope you can answer this for me.
I've just discovered your channel and you touched on something that I have a question about. I'm 65 and have just started canning this summer. We started dehydrating last summer. We're just loving it! We live in the Pacific Northwest where blueberries are amazing. We have frozen many many blueberries in gallon ziplock bags, both last summer as well as this summer. But I'd like to make them shelf stable. Would you recommend canning? If so, do they need to be thawed or do you pack them in jars frozen? Will I use a sugar syrup?
Melissa don't throw your vanilla beans away after you made vanilla. Put them in your dry freezer and make vanilla powder. Great video 💐🙏
I've used Ball, Kerr, and Forjars lids. I don't have any buckling with brand name lids, but I do have the occasional Forjars lid buckle when pressure canning... especially with the wide mouth size. I weighed them on my digital kitchen scale, and they are lighter than the brand name lids. So, as a suggestion, if you want to get inexpensive lids, use them for waterbath canning and save your brand name lids for pressure canning.
Very good point! 👍🏻
Good to know Forjars wouldn’t order myself
Thank you.
In regard to fermenting in old crocks, I have found that the glaze on the inside had developed tiny little cracks that allowed the brine to seep in to the clay and leach out remnants of what ever century old substance that had occupied the crock. In my case it made the sauerkraut undesirable. I purchased a new crock of a size that suites my purpose and only use it for fermentation. I also cut a soapstone disk to fit that crock, from an inch and a half thick slab of counter top scrap. If you do this , don't forget to put two finger holes in it to lift it out before you drop it in the crock.
Girl I love this! I’ve never canned or even thought about it and now you have me rethinking my food storage! Thanks for all of the helpful information! You’re straight to the point and easy to learn from! So truly thank you!
Melissa I have already pre-ordered your book and cannot wait to get it into my hands. I have all of your other books and use them as my bibles in the kitchen. You have so many wonderful recipes and helpful tips. Thank you for all you do and share with everyone. You are a true gift my friend!!🥰
Azure.... I found that source for bulk wheat thanks to your video for being prepared. Here on the Gulf coast being prepared is a necessity. Knowing how is essential. Thank you!!! and may God bless.
Melissa, my name is Florencia and I'm from Chile. After 8 years of dating, my boyfriend and I are getting married this december. I tell you this because we've been looking at your videos for ever, and we want to start our life your way. Now, I save every video you post cause that's what we're going to be having as soon as possible. So, bassically, we are copying your life and you give us the information and strenght to do it. Sorry about my english and thank you very much, you changed my future childrens life.
So helpful!! I was counting and thought of canning, dehydrating, freezing, freeze drying, fermenting, con fit-ing, salting/curing, smoking, oxygen absorbers/ sealing, root cellar... totally forgot about preserving in alcohol. Can't wait for your book, sounds like a winner to go with your other books on my shelf!
Thank you for the information Melissa, I do not use products from China (if I can avoid it), Forjar lids are made in China, s they are a "No for me dog". I stick with American made!
Your book sounds like my dream come true! There are things I haven't grown this year (like potatoes) because I haven't had success in storing them and have had to toss them. So frustrating! But I'm feeling encouraged now to try again next year and try new ways of preserving.
I bought Denali canning kids after learning about the company, Denali and Lehman’s from The homesteading family. Good deal when I bought them.
We dry a lot of things over winter around the wood stove. I have an ample supply of mushrooms, apple rings, and potatoes from that. String drying is a great way to dry things.. Another idea for safe fermenting is I couldn't afford the pickle pipes so I took baby bottle tops I got for free and cut a hole in one canning lid, poked the nipple through and sandwiched it with another lid and screwed that on. Homemade pickle pipe! I just squeeze the nipple if it looks like it's building up and it lets the gas out. I also preserve eggs in hydrated lime so we have plenty for winter. We're still eating last year's eggs and they are just fine for baking or scrambling. The Amish have been waterbath canning things the USDA says should be pressure canned for years as did country folks before pressure canners were available. Is it safe? Well......most of the recipes for potatoes and green beans, for example, have vinegar added which brings the acidity to 4.4 or lower but they also boil for 90 minutes. I haven't tried it, but I know folks who have.
Pre-ordered! I'm incredibly excited and grateful that you're sharing your invaluable knowledge with us ❤
Fabulous video 😊 I can't wait to get your new book (I have pre-ordered it). Looking forward to using a lot of these techniques at our new house - will finally have some land to play in the dirt 🌽🥕
Just pre-ordered your new book! I love listening to you and the joy of the Lord just resonates from you Dear! Keep using your many talents and gifts for Him!
Thank you for the video. Great ideas. Awesome information!
Outstanding. Concise, accurate information and pleasant, easy to listen to presentation. Thank you.
thank you, julie
I have that same canner…gasketless and made in USA. Built to last.
Looking forward to the book man on man I'd love to learn more so I can do so much more thanks for sharing.
Wow! This is so helpful, I really look forward to your book! I’m so excited that it also includes your favorite preserving recipes 🤩🤩
Good afternoon, God bless you & thank you for sharing .
I bought a freeze dryer and been making mre's basically. They are pricey and the process is energy intensive but I like the idea of super shelf stable food that only requires hot water to reconstitute.
Not too pricey if you make double whatever you’re making for dinner and FD the leftovers.
After a while it adds up.
I’m gonna be cooking pastas and rice and FD’ing those just to have to mix with other things like chili’s, meatloafs and beef tips n gravy etc.
Love the content, my wife and I have been learning much to use after we transition.
I've canned before but I'm still very new to it. Fermenting is something I'll be trying as well. Thanks so much for the tips!! I love those glass toppers for fermenting.
I actually had to reuse my lids during Covid due to the shortage. I make sure they are clean, untainted and undamaged from opening the first time. Then I purchased tattler lids. They have a larger percentage of seal failure but they are great as my backup.
Thank you!!
Thanks
Bless you bless you for explaining canning. I bought an American canner cuz Carolyn showed me how. You've told me the difference in which goes where. I haven't tried yet. (I'm one of those people who, when small, the pressure canner blew up in the kitchen.)
So in the house I'm building (it will be done in 4 weeks!!) I'm using the laundry room as a multipurpose room to include food storage, 20 cubic foot upright freezer, Laundry tower, and large Harvest Right Freeze Dryer. It's nice because it's right off of the kitchen and the freezer can hold large Harvest Right trays. About as convenient as I could make everything but honestly, I wish the room was bigger. Too much money for everything I truly wanted but I'm thrilled with what I'll end up with.
I found you on rumble. Yessss. Thank you for sharing your knowledge.
Great I just ordered my book! Awesome video 💕🏡😊. Thanks for all your knowledge and sharing !
Ooh - excited for your new book! I'm currently reading The Family Garden Plan. Can't wait to scoop it up. Thanks for this video.
Melissa, I love your videos. They are always so informative and I feel so empowered after I watch them. I can't wait to buy your book. Thank you!
Im a newbie homesteader ( at least I think Im headed in that direction lol) Your video was informative and helpful. Thank you fro posting.
Wow you have it together Melissa!! Totally amazing. I have a big garden but not nearly as self sufficient as you. Thanks for all the preservation tips. Preservation is my mission moving forward.
I just pre-ordered your new book! I can't wait. I have so much canning to do from our organic vegetable gardens, but I have to get to work. Great video!
That book sounds great. I'm going to get a copy.
In the meantime, trying to get my head in the right place to understand the options. From what it seems like from this vid, after freezing, the next lowest equipment cost method for meat preservation would be pressure canning, as meat isn't suitable for water bath canning. Yes, it wouldn't be ideal for NY steak or ribeye, that would be abuse of a good cut of meat...but it would be good for stew meat, eye of round, and ground beef, right? How about home pressure canning something like pulled pork? Is that in the realm of the possible? If I can't swing the multi-thousand expense for a home freeze dryer, or $100 / #20 can for commercial freeze dried meat, it would seem that pressure canning meat might be a viable, lower cost option.
Yes, I have a pressure canned pulled pork recipe in the book!
Yes, I can alot of meat! Not steak or chops, but other cuts you mentioned and more....
I appreciate the info on multiple preserving methods.
But some of these methods are more costly than others, and use more electricity than others - important considerations for your budget, and for the effect on the environment.
I didn't see the link for finding a pressure canner based on stove type. Could you please leave the link?
Thanks so much, great video!
I would love to know, too. ♥️
great show
Good morning Melissa. I just got back from the supermarket. Picked up some good old regular store bought cans of fruit cocktail (in heavy syrup), mangos, pears and apricots I've actually started a separate section of my pantry for canned goods. It's called "the cantry." Those cans of fruit are the first ones to go in that new section. If you really want to make your bowl of fruit cocktail something special, throw in a few dry roasted peanuts. It's a great combination of salty and sweet - and still pretty healthy. One thing I highly recommend for canned goods is the use of a safety hand operated can opener - the kind that rolls the edges of the can lid safely, instead of producing a sharp lid. Thank you for allowing me to share.
I could have given you my store bought collection of over 6 months worth. I tossed them All in the trash where they belong. Due to heavy sugar content etc.
@@scottheld4837 I assume you're foregoing fruit and starting on a KETO journey instead.
@@MrRKWRIGHT I have noticed the so called fruit is Not the same as years past. The pears are tough, many times hard in the can. And taste,texture,etc not like the bartlet pears of old. I care for your health so as to consider looking into buying those in light syrup. And compare the pear quality,etc. When looking into sugar quantity one must also add the carb amounts to added sugars on,of product. This shows double, and many times triple sugar amounts added. Will show carbs, sugars, and any added sugars.
@@MrRKWRIGHT When we have an camera put in both ends and see the damage, and disgusting cancer these processed, chemical laden foods cause. It makes one fill up their garbage cans more then once. Be well. Shalom
@@scottheld4837 Thank you for caring and sharing your input regarding my health and well being.
I had a pressure canner, bought a water bath canner this spring, and just bought a steam canner! Learning to preserve what I can and as much as I can. Wish I had a cellar!
Love your enthusiasm it’s so inspiring. Can’t wait for the new book.
I totally understand why you are recommending pressure canning, your viewers also should know that most of the rest of the world does not use this method and water bath all foods, heck most of the time I use jars that have come from the store with jam or some other such product , they do need to have the rubber seal intact , I’m 66 years old , have canned for most of my life , learned from my mother, have never been sick , please just don’t rule it out
All the best Jules
Ps love your channel!
You have some very good information in this video. Thank you
So enjoy your videos and so grateful for all the info you share! So good!!! Have your Hand Made book and will be ordering others asap!! Bless you!
Pre-ordered your book 2 weeks ago. Cannot wait for it to come out.
This book will be an amazing addition to my library. 🥰Thank you for sharing your knowledge. People really need this information at their fingertips, especially in these times. ❤️ 💕~Cheryl~💕
Just placed my order!! ❤️
Thanks Mrs. K - You Rock!
I have been impressed with ForJars. Reasonable price , well made, and great service.
The new pantry looks great!
What a wonderful resource! Thank you!
Great video, thanks. Helps for a beginner.
I cannot wait to get your book! God bless you!
Thank you 😊
Good aesthetics, the garlic and pumpkin look superb
This is a great informative video, very interested in ways of preservation of a variety of foods. May in the future look into a freeze dryer. Thanks for the video.
ULINE makes a great lid as well. Having lots of options for lids and supplies are always good ideas.
I need that book! Wow!
Nice pantry, thought you would have more canning jars of food, maybe bc your garden is still out. Happy canning
This is just one of my pantry's and we haven't started harvesting vegetables yet due to the cool spring/summer
Pre-ordered your book. Love your tips and hearing of your experiences. Keep it up!
A great summary. Nice job.
What a wealth of information - thank you so much, Melissa! I learned so much. Question: how long do you have to keep "burping" the fermented jars? Your book sounds great! I will definitely look for it.
During the first stage at room temperature, whenever there's pressing, usually check daily
Love the forjars! Not one failed seal yet!
Yep, pre-ordering your book now. NEEED!!!
Melissa, did you do a tour after you finished your addition of your office and pantry? Your pantry looks beautiful!
Great video!!! I wanna learn to preserve things and garden I’m so interested in it !
Great video. I am really excited about this book. Thanks Melissa
My mom never had a pressure canner and she did beans (and probably other things that I don't remember)....we never got a bad batch.
I know people who smoke and never get cancer, but it doesn't mean I'm going to advocate for something we know is dangerous
I’ve bought several new cases of ball jars. Have had at least 2 seal fails per case. I’m going to go with MyJars.
Would love a freeze dryer, but they are so expensive
I purchased the bulk lids from lehmans just a couple months ago! I was so excited when they were back in stock!
Excited to check out the 2 canning lids 👍👍
You're awesome!
Help please. I have just juiced half gallon of lemons. Im going to freez them in potions.
Please give me ideas as to what I can use this for?
I just pre-ordered. Can't wait!
So excited about the book, and the way you’ve laid it out is exactly what we all
need!
Oh no! Just went to pre-order and there are no options for Europe...
We hope to have international added by next week
@@MelissaKNorris I’ll watch for it!
Love your new pantry and office space!!!
I have ordered your book. I'm sure it will be as good and informative as your videos.
Thanks for the info
Great information! Thanks 😊
Just pre ordered your new book
Your new pantry is awesome!
Great video. Had to chuckle…I prefer my cherries dried in the same way. Question…what type of soft neck garlic is that in your pantry? I too live in the Pacific North West.
excellent video! thanks
I can’t wait for your book to come out!!
Do you do vacuum seal in jars? Like in rain country CZcams channel using a brake bleeder pump.
Thank you! I have a feeling with the fuel prices going up, people won't be able to afford to have their freezers on all the time.
Lehman has a new company that is in ohio.Ohio.. canning lids made in USA..
Melissa, I wish I could clone you lol your the best
WoW..I just bit the bullett and bought a ticket for the Modern Homesteading conference..and the number is 1100!! It will be packed!! I wish I could have made it to the Idaho meet up.
Thanks for the information. What about using silica gel in dehydrated foods? I also vacuum seal after a few days.
Fermenting 👍
pre ordered!! Cant wait
Very nice video. I want a freeze dryer and hope to one day get one. But I have asked many channels that have them if they have problems with them holding odors. Or if they’re hard to clean. I hope you can answer this for me.
I haven't had any odor issues
@@MelissaKNorris Thank you for answering back.
I love your new pantry. Looks big and roomy
I've just discovered your channel and you touched on something that I have a question about. I'm 65 and have just started canning this summer. We started dehydrating last summer. We're just loving it! We live in the Pacific Northwest where blueberries are amazing. We have frozen many many blueberries in gallon ziplock bags, both last summer as well as this summer. But I'd like to make them shelf stable. Would you recommend canning? If so, do they need to be thawed or do you pack them in jars frozen? Will I use a sugar syrup?
Awesome
Thanks 4 sharing! Relatively New 2 Ur channel!
👏👏👏💞