Hi, ( new here), thank you for your fab videos that I've stumbled across....a few questions please. Where do you get those jars from with the screw lids? Where do you buy new screw lids ( lug lids I believe?). Would you use the lid and ring type to? Have just bought a presto canner.... Do you cover the jars with water? Where do you find the elevation pressure? Once it comes to pressure, how does it stay at that pressure for day 30 minutes,? Do you leave them in the canner for 5 mins before removing? Love that your from Australia!! Sorry about the questions....do you have another site too,?
@@BeeBee-v7l The jars are recycled store bought ones, I use lids about 4 times then discard search online for lids I haven't replaced any yet. I have more canning videos that I go into great detail on the process of canning.
G’day Tess, thank you for making this step by step and simple to follow. I’ve not tried this yet as others have made it seem more complicated than it needs to be. 👍🏼🫙
Hi when you hear the pop you can see the indent in the middle of the jar. You can press on the indent the next day after they are cooled and as long as it is down it is sealed. If you press on it and it pops or springs back it is not sealed. Hope this helps thanks for watching.
I live close to the CBD, and have a garden the size of a postage stamp (grrr!!!) I have a big problem w cabbage moths due to the closed-in, protected from wind, nature of the yard. IKEA sells v cheap, v fine net curtains...($7 double pack, 2.4mdrop x about 2m wide, each) I drape them over everything the c.moths want to land on (tomatoes, mint, etc). No hungry , fat, green caterpillars! LouiseAustralia 🦘
I don't remember my folks ever buying new canning lids. I do remember getting in trouble for damaging the lids when opening the jar. We left the rings on to protect the lid in the storm cellar where we kept all the canned jars.
Thank you for this informative video. I think that the pressure time is shorter when you have bones in, is because the bone distributes the heat to the meat, so the heat comes from the outside and the inside. Greetings from Denmark 🇩🇰
Hi Tess. Im loving your channel. No fuss, no drawn out explanations like some channels. You're straight to the point and I love that. Quick question, can I mix all bones to make broth? Chicken, beef, lamb all together? And does it have to be raw meat bones? Or can i do it with cooked bones? Thanks.
My friend has freeze dried lemons and oranges. She is sure they are dry before storage. She has noticed that the slices turn brown or gray brown after in vacumn sealed jar for 2 days. Any idea what this is or causing it to happen?
@tessearle4828 Thank You. Although she feels food and they seem dry except for some stickiness on occasion, I will encourage her to leave in and weigh trays at end with additional 2 hours drying and check for additional weight loss.
So glad I came across your video, I’m making and canning cabbage roll soup tomorrow and wondered if I could successfully can the cabbage rolls themselves- question answered .. and couldn’t have come at a better time - If your willing, could I possibly request your meat veg rice mixture recipe Recipes differ from instant rice meat mixture uncooked - then cooked under pressure, to standard cooked rice, meat veg and pressure cooked - since you were quite successful I’d enjoy replicating your recipe Looking forward to seeing more dishes on your channel Thanks so much
Hi Danni glad you enjoyed the video happy to help, the filling was lamb mince and beef mince meat, which I cooked with a bit of oil I added an onion and some garlic, I did strain it if there are some juices. The veg I had carrots were all steamed and rice I cooked as well. I seasoned it with salt and morrocan spice, We had a jar and it was delicious, enjoy.
Hi Phil I have dried bay leaves not only freeze dried but air dried both are great. Lots of benefits and when I make a tea with a few leaves it helps me sleep.
Thanks for the great idea with the carrots- I am definitely canning my carrots like this the next time I can carrots. Already dry packing potatoes. I learned several years ago about reusing tempered jars and their lids as I have an ex-Amish friend who told me she'd grown up doing this and still does. I've had friends saving and passing on jars to me so I will have them on hand.
