I think it was your channel where I first learned this method of canning. Now, it's my GO TO way for most of my canning! Green beans especially. I need to try potatoes next! Anyway, thank you, sweet lady! My family thanks you too! 😉 ❤

It was good seeing Roger in the last video. We continue to pray for him. I love the dry packing method, you taught me that with potatoes and they are excellent.

I did a bunch of the dry pack potatoes after I watched your video on the potatoes. They turned out great. I have dry packed them with steak before and that is delicious. I am going to do some dry pack carrots after we get most of my carrots I have canned in water used up. Got a lot so it will be a while. Great video Lorrie.

I have never tried dry packing before, but after watching your video I am definitely going to try it. Have a Blessed Day

Hi Lori & Roger😊

THANK-YOU, thank-you, thank-you.... I Dry Pack potatoes and love them. I have been searching for Dry Packing carrots. We don't like carrots in a can from the store. Typically, we steam fresh carrots. Your way I can keep them in my pantry. BTW, this is by far the best and most informative canning video I've watched. Teaching is your gift. p.s. I will be sharing this on Facebook.

@millermeadows6359

15 күн бұрын

Thank you so much for your very kind words! And so glad to have you here with us!! Hope that you continue to find new to you canning recipes and tips on our channel!

Thank you for this, I love your videos because they are so thorough and address all the questions that everybody would have. I would like to ask one thing however, and that is according to the national center for home food preservation, “dry packing vegetables without water or liquid may be extremely hazardous”, what is your opinion on this statement ? Obviously you are happy with the method and viewers must choose canning methods at their own discretion, but if there is anything you could add I would be grateful to hear it, since I am fairly new to Canning. Thank you.

@millermeadows6359

Ай бұрын

I personally am a believer that one MUST learn safe canning practices.....before they should bend the rules to suit their personally preferences. I'm HUGE on proper canning times. But scoff at "approved recipes". I respect the NCFHFP..... There is no denying that they have done their research. But let's be honest. They are also in a carefully controlled lab situation....hair nets, gloves, PH strips.....the whole 10 yards. Did they HONESTLY compare their results to Grandma Jones.....100 miles down the road on her farm that canned the exact same thing?? There IS no comparison. No results. They just tell everyone that THEIR way is the only "safe" way. Their recipe, is the only "safe" recipe. Many other countries cannot even own pressure canners. They do everything by hot water bath. They are still alive, well, and happy! And another thing the NCFHCS do not tell people is.... Even PRESSURE CANNED low acid items, like meat and veggies should be boiled, baked or fried to 212°F for 10 minutes before consuming them. Pressure canning something does not automatically make it "fail safe". You will not find me, or my family members eating pressure canned chicken right from the jar. Grandma, and Mom....taught me better than that. I'm not "against" the agencies. Some of what they teach is very well founded. But some of it imo.....is total bologna. They do not endorse canning pickled eggs at ALL. My family has canned shelf stable pickled eggs for GENERATIONS, (Using undiluted 5% vinegar) consumed them, and we are still here to tell the story and share the recipe. I take the agencies with a grain of salt.

@blueraven2345

Ай бұрын

@@millermeadows6359 thank you so much for taking the time to go into such detail with your response. I have been forming the same opinions as you state here but as I said, I am new to this and I don’t have a history of generations in my family with Canning, in fact, nothing at all, so you can imagine how carefully I am trying to tread in this field. Thank you again.