The glue will dissolve in any hydrocarbon. Use white spirit. It's a fraction of gasoline that evaporates. Or some kind of food oil. Heat the jar up by pouring boiling water inside. Then you can take the label off in one piece. Then pour the water into the next jar. Some glues are water soluble, so it's worth trying that first. If you stick to standard dimensions and depth, you can get TO-66 and TO-82 replacement lids. Plan ahead before buying food. You can match the diameter in a supermarket by comparing to a known food item. Annoying when they stray away from 66 by a few millimeters. The smaller lids make a very firm mating. The bigger ones often do not aftrer they switched from 4 to 6 threads. The lid deforms under pressure and lifts up.
@christianbernard21662 күн бұрын
No dramatices tanto ni digas tantas tonterias.El proceso es facil y sin dificultad y es mejor hacerlo al horno
@lizpowell94372 күн бұрын
As always, very informative and simply put. Thank you Lorrie.
@maryae.25012 күн бұрын
Did you use Thick cut bacon ?
@Fritz06162 күн бұрын
Forgive my ignorance but I have never seen cheese curds in my stores so can I just cube block cheese in replace of the cheese curds?
@auntiepam56493 күн бұрын
Does the cheese get gritty when it’s processed? I have done butter before but I find it gritty maybe I am doing it wrong. Thank you
@laurachastain71163 күн бұрын
Great video Lorrie!!
@audreychamberlain3 күн бұрын
So excited to do this. Thank you so much. I just love your videos.
@fritzielo19983 күн бұрын
Thanks for sharing! Blessings to you!
@dawn17423 күн бұрын
Love this. Thanks going to do mine tomorrow
@user-nk6wm3uw2o4 күн бұрын
Thank you for this video on the Mirro canner. Last night my canner would not unlock even after it was cool enough to touch with my hands. After watching you video we were able to figure it out and oiled all that needed oiling. It is working like a charm today thanks to you.
@dotevans27205 күн бұрын
See a man used this machine he attached to a drill making life easy saying if you had lots tomatoes to do your arm aches so he made a way of attacthing
@auntdayskitchen63156 күн бұрын
OK, I seriously cannot wait to try this and hopefully next year I will get to grow enough tomatoes. It looks so delicious. I’ve downloaded it so that I won’t lose it and I’ve probably watched it like six times.
@debbienash41706 күн бұрын
Is it normal to hear what sounds water boiling in the canner during the canning process?
@user-td3ks4ii3y7 күн бұрын
I just found your dry pack carrots and thought I'd check this out. Loved your examples and comparisons.
@user-td3ks4ii3y7 күн бұрын
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.
@blueraven23457 күн бұрын
Could I ask you a question please? If I am not using the steam bath method and I am submerging the jars in water, when the 15 minutes is up for quarts do I turn the heat off and just raise the basket and let them sit in the pot for 10 minutes and then remove the jars, or do I raise the basket and leave lid on for 10 mins, then take the lid off and leave for another 10 mins ? I am trying to make sure that they are subjected to heat for long enough with this question., or perhaps it’s more about reducing the risk of siphoning and thermal shock to leave them in your canner for another 20 minutes total after the initial 15 minutes? Finally, how long should pints sit in the water to be processed? Sorry for asking for more details, and thank you again for your videos.
@blueraven23457 күн бұрын
I can’t begin to tell you how much I appreciate you sharing your knowledge. I have only been gardening vegetables for a couple of years and have gotten to the stage where I have so much produce now that I have to learn how to can, but it feels like a bit of a minefield with so many different opinions on how to do things. Ypur videos set info out so clearly and since you have been doing this for such a long time, I feel confident in following your procedures. I swear, it feels like spending time with your favorite auntie. 💛 Thank you again.
@jaylynnthompson68367 күн бұрын
Great job explaining the process. I definitely don't want mushy squash, just rinse batter and fry. Delicious. Or since and season and saute
@cmmrris17 күн бұрын
Does the sugar or the vinegar effect the flavor? Also do these have to be then cooked for 10 mins before consuming like other water bathed low acid foods?
@cmmrris17 күн бұрын
Could you or would you dry pack yella squash like you do potatoes or green beans?
@lisaslayton38807 күн бұрын
I have never tried dry packing before, but after watching your video I am definitely going to try it. Have a Blessed Day
@goldieleyva30028 күн бұрын
How much sugar would I use per pound of strawberries? I'm sure you said it in the video somewhere. you always have recipes.
@millermeadows63598 күн бұрын
I measure by the cup. A single recipe: 4 cups mashed strawberries 4 cups sugar 1-2Tblsp lemon juice You can cut the sugar a bit, but it may affect the set of your jam.
@shellakers109 күн бұрын
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! 😉 ❤
@terrinewman34579 күн бұрын
I have a 16 qt mirro pressure canner. It comes with three weight gauges. I am at sea level so I should be using 10 lb right?
@millermeadows63599 күн бұрын
Yes, you have it correct!! . From sea level....to 1,000ft....use 10lbs. 🥰
@blueraven23459 күн бұрын
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.
@millermeadows63599 күн 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.
@blueraven23459 күн 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.
@cynthianarenfro94549 күн бұрын
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.
@lisamielke26079 күн бұрын
Hi Lori & Roger😊
@auntiepam56499 күн бұрын
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.
@miyahm.mosley459511 күн бұрын
Newbie here love the content so informative ❤❤❤❤❤
@dizziechef950211 күн бұрын
Are the clams minced, chopped, or geisha clams ? Please mention more about the clams. Are they raw or cooked ? This project on hold until I know more about the clams.
@millermeadows63599 күн бұрын
Mine were pre cooked clams. I don't have access to raw.
@dizziechef950211 күн бұрын
I love your channel. I just found it today. I’m getting set up to do small potatoes, frozen thawed room dried corn. And from frozen , green beans. I could buy raw beans. But will I see a difference in raw vs frozen ?
@millermeadows63599 күн бұрын
I don't suggest dry packing corn. The natural sugars will scorch and brown it a lot. Add water to corn pack. Previously frozen green beans need the support of fluid in the jar also. Best if used in a canned soup application. Freezing breaks down the cell walls of green beans, making them soft. Use frozen green beans in a soup where you "expect" a soft veggie to be.
@dizziechef950211 күн бұрын
A channel homesteader said add a 50 gr of zinc and the beans stay green
@millermeadows63599 күн бұрын
Yes. It works....IF traditionally water packing. It would have no effect with dry pack. And imo....why waste the additional money? They really don't lose that much color. 🥰
@dizziechef950211 күн бұрын
What about turnips ?
@millermeadows63599 күн бұрын
Yes. They do very well with dry packing. They do turn a bit brown however.
@laurachastain711612 күн бұрын
Lorrie, it was such a BLESSING to watch this video with Roger! We’re still praying for him!! ❤ Love y’all Tommy and Laura
@Fritz061613 күн бұрын
Roger prayers that your scan comes out negative 🙏🏻
@Fritz061613 күн бұрын
Lorie..sorry this is off topic but could you please go to Suttonsdaze video she put out today as she is asking to anyone that water bath cans meat or dry cans potato’s to explain the rational reason. I feel your the best to explain to her..Thanks!
@millermeadows63599 күн бұрын
I have watched her channel....and do not feel I should "insert" my opinions. She is pretty much "by the book"....with the USDA. My personal canning experience comes from generational teaching and my own experimental observations. Hot water bath is gentler on your items. PC can scorch things that have natural or added sugars ...such as chili. Dry packed veggies have a firmer texture, without being water logged, same shelf life if packed tightly, and better taste imo. But that's all it is...."my opinion". Anything can be hot water bathed. But you do need to follow appropriate times on well founded canning charts. Meat, would be 3 hrs hot water bath. Dry packed veggies are the same process time as traditional water packed.
@Fritz06169 күн бұрын
@@millermeadows6359 - I understand that you prefer not to comment.. I just thought with the way you word it makes sense. No Lisa is not by the book until recently.. I have followed her for many many years so I can say for definite she is a rebel canner.. but.. she has since deleted all those 'unsafe canning' videos because she is about making the money.. I actually loath her that she has become a opinionated and now a know it all.. she is worshipped like she is a God by her veiwers and its sickening.. anyhow I just thought I would leave a response back.
@beckychisum206313 күн бұрын
Thank you so much for this informative video! I have an old Mirro pressure canner model 92080. The weight is different. It looks like a silver ball with holes in the sides. How do I adjust this for 5, 10, or 15 lbs of pressure? Thank you
@millermeadows63599 күн бұрын
I have seen those types of regulators, but do not own one myself...so sadly, that is not something I can share my insight on. 😔
@beckychisum20639 күн бұрын
@@millermeadows6359 thank you for your response
@peggyiverson874313 күн бұрын
Thank you for the best instructions, my granddaughter is learning and will be able to follow your guidance.😊
@auntiepam564914 күн бұрын
Praying for your health Roger. You look and sound good. Praying for you Lorrie and your family.
@millermeadows635914 күн бұрын
Thank you so much...😊
@Mejiaelis14 күн бұрын
Praying for a completely clean bill of health
@millermeadows635914 күн бұрын
Thank You so much...😊
@maryrowe201814 күн бұрын
I will be praying that your scan comes back clean
@millermeadows635914 күн бұрын
Thank You we are hoping so....
@maryrowe201814 күн бұрын
@@millermeadows6359 ❤️❤️
@pammaddox494714 күн бұрын
Becareful touching the nest. Mama's don't like the smell of humans. Pretty Cool!
@millermeadows635914 күн бұрын
Yep you know it that's why I covered them back up and didn't move to much of the grass around them, they are not to fond of human cent your correct. she already went back to nest and was fine and they are not in the area of where we will be picking. All is good.....
@pammaddox494714 күн бұрын
@@millermeadows6359 thats Awesome! Have a Terrific Day
@maryrowe201814 күн бұрын
You changed the name! Love it!
@JM-ph4ee14 күн бұрын
I am new to your channel & I am subscribed. I have to say girl, you are a genius. Just finished cooking & thickening the beautiful yellow lemony pie filling. Being a diabetic, I use a blend of 1/2 sugar & 1/2 stevia. OMG, the flavor is fabulous. Thank you so much for your creativeness. I was wondering about the foam that was created when I blended the squash. After canned, I am hoping it will disappear. Any suggestions are greatly appreciated. I have only just begun harvesting my zucchini & yellow squash. Thank you again.
@auntdayskitchen631517 күн бұрын
I bet this would be great for green beans also because I hate it when my green beans get mushy or even soft. I like them crisp
@KeelyGamble17 күн бұрын
Do you keep the water at a simmer during process time or bring water more to a boil?
@millermeadows635914 күн бұрын
If hot water bathing..... Keep it at a full boil.
@Victoria-rl4yn17 күн бұрын
What's the difference between calcium hydroxide vs calcium chloride for canning and can you use either one for this recipe
@millermeadows635917 күн бұрын
Calcium hydroxide is pickling lime. It can be used in a pre-soaking method to firm vegetables before adding a pickle brine to flavor them. (I do this with sweet pickles) And also, it is used to water/lime glass raw eggs for storage. The BIG thing about Calcium hydroxide (pickling lime) is.... Although it can be used on food.... It MUST be rinsed off thoroughly as it is not consumable. Calcium chloride can be used IN food, and is edible.
@millermeadows635917 күн бұрын
THAT was a GREAT question!! ❤️
@Victoria-rl4yn17 күн бұрын
@millermeadows6359 thank you
@Victoria-rl4yn17 күн бұрын
@millermeadows6359 my pickling salt says for canning and pickling, it has calcium hydroxide in it, that's why I was wondering if it could be used in this recipe instead of the calcium chloride. Now I'm worried if it's not edible I've put it in a bunch of my jars.
@ashleyprintz255019 күн бұрын
Could I do golden beets using this method as well?
@millermeadows635917 күн бұрын
I haven't finished all of my experiments with other types of veggies yet. But I do have a couple test jars of green beans, and carrots on my shelves. Just waiting to hit that one year mark before I share with certainty. I do believe it would work with your beets. But please understand, that I cannot endorse it unless I have tried it and seen the results myself. If you are an adventurous canner.... Give it a try. Make sure to heat them well after opening and before consuming. 🥰
@SherrisPlace20 күн бұрын
Could you please show how to steam can with your Mirro canner? That is what I have and my 1975 Mirro matic PC safety valves don’t pop up. ( I purchased my beautiful 22 qt Mirro matic Brand new in a sealed box if you can believe it just 4-5 years ago. New never oped! The gasket is in perfect pliable condition- I love her) Id like to know how to steam can in her successfully Thank you
@millermeadows635917 күн бұрын
As soon as you hear/see that steady stream of steam coming from your weight pipe stem, start your process timer. As an additional tip: Sometimes our room air temperature is warm enough that we can't "see" the steam.... But you can always hear it when it's at a full vent. The air really rushes out in a steady noise...
Пікірлер
The glue will dissolve in any hydrocarbon. Use white spirit. It's a fraction of gasoline that evaporates. Or some kind of food oil. Heat the jar up by pouring boiling water inside. Then you can take the label off in one piece. Then pour the water into the next jar. Some glues are water soluble, so it's worth trying that first. If you stick to standard dimensions and depth, you can get TO-66 and TO-82 replacement lids. Plan ahead before buying food. You can match the diameter in a supermarket by comparing to a known food item. Annoying when they stray away from 66 by a few millimeters. The smaller lids make a very firm mating. The bigger ones often do not aftrer they switched from 4 to 6 threads. The lid deforms under pressure and lifts up.
No dramatices tanto ni digas tantas tonterias.El proceso es facil y sin dificultad y es mejor hacerlo al horno
As always, very informative and simply put. Thank you Lorrie.
Did you use Thick cut bacon ?
Forgive my ignorance but I have never seen cheese curds in my stores so can I just cube block cheese in replace of the cheese curds?
Does the cheese get gritty when it’s processed? I have done butter before but I find it gritty maybe I am doing it wrong. Thank you
Great video Lorrie!!
So excited to do this. Thank you so much. I just love your videos.
Thanks for sharing! Blessings to you!
Love this. Thanks going to do mine tomorrow
Thank you for this video on the Mirro canner. Last night my canner would not unlock even after it was cool enough to touch with my hands. After watching you video we were able to figure it out and oiled all that needed oiling. It is working like a charm today thanks to you.
See a man used this machine he attached to a drill making life easy saying if you had lots tomatoes to do your arm aches so he made a way of attacthing
OK, I seriously cannot wait to try this and hopefully next year I will get to grow enough tomatoes. It looks so delicious. I’ve downloaded it so that I won’t lose it and I’ve probably watched it like six times.
Is it normal to hear what sounds water boiling in the canner during the canning process?
I just found your dry pack carrots and thought I'd check this out. Loved your examples and comparisons.
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.
Could I ask you a question please? If I am not using the steam bath method and I am submerging the jars in water, when the 15 minutes is up for quarts do I turn the heat off and just raise the basket and let them sit in the pot for 10 minutes and then remove the jars, or do I raise the basket and leave lid on for 10 mins, then take the lid off and leave for another 10 mins ? I am trying to make sure that they are subjected to heat for long enough with this question., or perhaps it’s more about reducing the risk of siphoning and thermal shock to leave them in your canner for another 20 minutes total after the initial 15 minutes? Finally, how long should pints sit in the water to be processed? Sorry for asking for more details, and thank you again for your videos.
I can’t begin to tell you how much I appreciate you sharing your knowledge. I have only been gardening vegetables for a couple of years and have gotten to the stage where I have so much produce now that I have to learn how to can, but it feels like a bit of a minefield with so many different opinions on how to do things. Ypur videos set info out so clearly and since you have been doing this for such a long time, I feel confident in following your procedures. I swear, it feels like spending time with your favorite auntie. 💛 Thank you again.
Great job explaining the process. I definitely don't want mushy squash, just rinse batter and fry. Delicious. Or since and season and saute
Does the sugar or the vinegar effect the flavor? Also do these have to be then cooked for 10 mins before consuming like other water bathed low acid foods?
Could you or would you dry pack yella squash like you do potatoes or green beans?
I have never tried dry packing before, but after watching your video I am definitely going to try it. Have a Blessed Day
How much sugar would I use per pound of strawberries? I'm sure you said it in the video somewhere. you always have recipes.
I measure by the cup. A single recipe: 4 cups mashed strawberries 4 cups sugar 1-2Tblsp lemon juice You can cut the sugar a bit, but it may affect the set of your jam.
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! 😉 ❤
I have a 16 qt mirro pressure canner. It comes with three weight gauges. I am at sea level so I should be using 10 lb right?
Yes, you have it correct!! . From sea level....to 1,000ft....use 10lbs. 🥰
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.
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.
@@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.
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.
Hi Lori & Roger😊
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.
Newbie here love the content so informative ❤❤❤❤❤
Are the clams minced, chopped, or geisha clams ? Please mention more about the clams. Are they raw or cooked ? This project on hold until I know more about the clams.
Mine were pre cooked clams. I don't have access to raw.
I love your channel. I just found it today. I’m getting set up to do small potatoes, frozen thawed room dried corn. And from frozen , green beans. I could buy raw beans. But will I see a difference in raw vs frozen ?
I don't suggest dry packing corn. The natural sugars will scorch and brown it a lot. Add water to corn pack. Previously frozen green beans need the support of fluid in the jar also. Best if used in a canned soup application. Freezing breaks down the cell walls of green beans, making them soft. Use frozen green beans in a soup where you "expect" a soft veggie to be.
A channel homesteader said add a 50 gr of zinc and the beans stay green
Yes. It works....IF traditionally water packing. It would have no effect with dry pack. And imo....why waste the additional money? They really don't lose that much color. 🥰
What about turnips ?
Yes. They do very well with dry packing. They do turn a bit brown however.
Lorrie, it was such a BLESSING to watch this video with Roger! We’re still praying for him!! ❤ Love y’all Tommy and Laura
Roger prayers that your scan comes out negative 🙏🏻
Lorie..sorry this is off topic but could you please go to Suttonsdaze video she put out today as she is asking to anyone that water bath cans meat or dry cans potato’s to explain the rational reason. I feel your the best to explain to her..Thanks!
I have watched her channel....and do not feel I should "insert" my opinions. She is pretty much "by the book"....with the USDA. My personal canning experience comes from generational teaching and my own experimental observations. Hot water bath is gentler on your items. PC can scorch things that have natural or added sugars ...such as chili. Dry packed veggies have a firmer texture, without being water logged, same shelf life if packed tightly, and better taste imo. But that's all it is...."my opinion". Anything can be hot water bathed. But you do need to follow appropriate times on well founded canning charts. Meat, would be 3 hrs hot water bath. Dry packed veggies are the same process time as traditional water packed.
@@millermeadows6359 - I understand that you prefer not to comment.. I just thought with the way you word it makes sense. No Lisa is not by the book until recently.. I have followed her for many many years so I can say for definite she is a rebel canner.. but.. she has since deleted all those 'unsafe canning' videos because she is about making the money.. I actually loath her that she has become a opinionated and now a know it all.. she is worshipped like she is a God by her veiwers and its sickening.. anyhow I just thought I would leave a response back.
Thank you so much for this informative video! I have an old Mirro pressure canner model 92080. The weight is different. It looks like a silver ball with holes in the sides. How do I adjust this for 5, 10, or 15 lbs of pressure? Thank you
I have seen those types of regulators, but do not own one myself...so sadly, that is not something I can share my insight on. 😔
@@millermeadows6359 thank you for your response
Thank you for the best instructions, my granddaughter is learning and will be able to follow your guidance.😊
Praying for your health Roger. You look and sound good. Praying for you Lorrie and your family.
Thank you so much...😊
Praying for a completely clean bill of health
Thank You so much...😊
I will be praying that your scan comes back clean
Thank You we are hoping so....
@@millermeadows6359 ❤️❤️
Becareful touching the nest. Mama's don't like the smell of humans. Pretty Cool!
Yep you know it that's why I covered them back up and didn't move to much of the grass around them, they are not to fond of human cent your correct. she already went back to nest and was fine and they are not in the area of where we will be picking. All is good.....
@@millermeadows6359 thats Awesome! Have a Terrific Day
You changed the name! Love it!
I am new to your channel & I am subscribed. I have to say girl, you are a genius. Just finished cooking & thickening the beautiful yellow lemony pie filling. Being a diabetic, I use a blend of 1/2 sugar & 1/2 stevia. OMG, the flavor is fabulous. Thank you so much for your creativeness. I was wondering about the foam that was created when I blended the squash. After canned, I am hoping it will disappear. Any suggestions are greatly appreciated. I have only just begun harvesting my zucchini & yellow squash. Thank you again.
I bet this would be great for green beans also because I hate it when my green beans get mushy or even soft. I like them crisp
Do you keep the water at a simmer during process time or bring water more to a boil?
If hot water bathing..... Keep it at a full boil.
What's the difference between calcium hydroxide vs calcium chloride for canning and can you use either one for this recipe
Calcium hydroxide is pickling lime. It can be used in a pre-soaking method to firm vegetables before adding a pickle brine to flavor them. (I do this with sweet pickles) And also, it is used to water/lime glass raw eggs for storage. The BIG thing about Calcium hydroxide (pickling lime) is.... Although it can be used on food.... It MUST be rinsed off thoroughly as it is not consumable. Calcium chloride can be used IN food, and is edible.
THAT was a GREAT question!! ❤️
@millermeadows6359 thank you
@millermeadows6359 my pickling salt says for canning and pickling, it has calcium hydroxide in it, that's why I was wondering if it could be used in this recipe instead of the calcium chloride. Now I'm worried if it's not edible I've put it in a bunch of my jars.
Could I do golden beets using this method as well?
I haven't finished all of my experiments with other types of veggies yet. But I do have a couple test jars of green beans, and carrots on my shelves. Just waiting to hit that one year mark before I share with certainty. I do believe it would work with your beets. But please understand, that I cannot endorse it unless I have tried it and seen the results myself. If you are an adventurous canner.... Give it a try. Make sure to heat them well after opening and before consuming. 🥰
Could you please show how to steam can with your Mirro canner? That is what I have and my 1975 Mirro matic PC safety valves don’t pop up. ( I purchased my beautiful 22 qt Mirro matic Brand new in a sealed box if you can believe it just 4-5 years ago. New never oped! The gasket is in perfect pliable condition- I love her) Id like to know how to steam can in her successfully Thank you
As soon as you hear/see that steady stream of steam coming from your weight pipe stem, start your process timer. As an additional tip: Sometimes our room air temperature is warm enough that we can't "see" the steam.... But you can always hear it when it's at a full vent. The air really rushes out in a steady noise...