Like your channel, but I've made jam for years, and never waterbathed anything. And I know I'm not the only one....I live in the Netherlands, and Ive seen jammaking the way I do in the UK as well. No canning at all. Just put the readymade jam, hot from the stove, into a jar, close the lid tightly and wait untill they are cooled. I always can hear a plop, when the jar becomes vacuum. By itself. And it lasts for a long time (even after 2 years, it was still fine! I can imagine water bathing for meat and vegetables, but for jam it seems (at least to me, with all respect) unnessesary...
In my childhood home peanut butter cookies were the ultimate treat. I have never forgotten the smell and taste. As I bit into these delicious flakey cookies they were never chewy or crispy. They had a texture that was way beyond that. Off and on after becoming an adult I have tried to duplicate my Mom's peanut butter cookies but I was never able to duplicate the perfection. I saw this prize winning recipe and it is exactly what I have been looking for. I now know the secret. The ingredient that does it is the Crisco. I should have realized that was it. My mother always cooked with crisco. but I have been using butter and sometime butter and Crisco but never just Crisco. Now I bake up a batch once a month. I can't stop eating them so I usually give away most of them. Thank you Mrs. Goose 😋
You did a simple yet beautiful job! Just .. I dunno, some feedback: Your instruction was great, clear and concise - but the end result w/ the pile of Schnitzel did not look as appealing, or perhaps could have laid them on dishes prepped w/ either potatoes or cabbage/sauerkraut on them. Reason I said this is b/c I nearly bypassed your Post, but stopped when I saw "Austrian" and your view count. Hope this helps and I'll check out more of your recipes. Thank you!
It is an excellent video, but you should not touch the sterilized top of the jars with your fingers, (30:14) (30:46) (30:55) nor use water, it should be gin or vinegar. Apart from that, all is fine, congratulations.
If you put the first end under the needle and presser foot to hold it, then straighten out the whole strip First, you Won't Ever have issues with twisting. I know it takes time, but it is well worth it!! Then you won't have waste because of jagged edges. I don't understand the need to see how fast one can sew this together. The whole top is pretty quick anyway. But taking extra time to keep things straight in the process will be more satisfying in the end.😊
Ive been looking for a quick no fuss way to peel garlic to dehydrate it. I think this could work 🥳 Crushed garlic will probably dry quicker than whole pieces also, thankyou!
I like your tip about making only small batches. I made strawberry and blueberry today and they haven't set. But I realized they are double what you got. Let's see they are still cooling down now. I will follow your ratio of 4 cups fruit/ 3 cups sugar, not as sweet as the book/box recipes. Your a great instructor!
I have had the very same Granite Ware Canning System for many years. I wanted to can, but was too intimidated. Your video is a keeper, very easy to follow and I am now just finishing some apricot jam. I have another batch that I am going to add a little jalapeño to it. Can't wait!! THANKS!!
