I just did a livestream this afternoon that was all about safe canning! I love that one of the channels (yours) who taught me how to can is reiterating the need to can safely. SO many scary rebel recipes and channels sharing unsafe recipes and methods. Thank you, Carol! We appreciate you and love your channel!
I think I have mentioned this to you before because I was surprised but the nchfp has the recipe for lemon curd that calls for 11 eggs, and 3/4 cup butter for lemon curd, it is a tested recipe for lemon curd, limited shelf life and it is water bathed. Also it is delicious. Like anything there are exceptions to any rules but never would I dare can some of the stuff, milk, dry canning, water bathing meats, breads in the oven all the things you mention.
I’m new to canning and very concerned with safety. Someone mentioned you in another canning group and I am so very glad to find you! I can’t wait to explore your other videos!
Excellent, review of the basics! Thank you Unfortunately there are some unsafe cannining methods shown on the net! Sad, but new canners should beware! I really Appreciate your commitment to safety! Thanks for your detailed commentary and great tasting recipes! I have tried many of them with wonderful results! 👏👍
Thank you, Carol! I’ve learned so much from your videos! I’m a safe canner! My favorite way to store food since last October when I started watching your videos😊
I forgot this channel has the like disabled. But thumbs up anyway! For real with reading the owners manual. I spent hours going through mine and trying things out before I got used to it. ( pressure canning) My advice with clear gel is, try to use the product within a year to 18 months. It starts to break down a little after that point. At least it did in my experience. Also if you see a video in which the recipe "went wrong" keep looking. There are lots of new canners and some experienced hands out there.
Carol! Great review! I have all my ingredients set out for your Chocolate Cobbler! Tomorrow night is my big steak & Lobster Party! I’ll bake the cobbler while we eat! Then wine and cobbler w/ a small scoop of strawberry ice cream! On the deck! I can’t wait! Thank you so much fir that recipe! I’ve made it a few times, everyone is amazed! 😊
Thank you for the link to So Easy to Preserve book. I tried to buy 2 weeks ago but it stated it was not available & a waiting list. You link worked & I ordered one.
Our favorite "safety girl" canner. The only thing that confused us was there were not any red wine stains on your Ball canning book, guess you got a new one. As always, we enjoy your videos and look forward to seeing more of your talented work.
thanks Carol for all your knowledge and hard work putting this video together, this will help many and also restore some of us "seasoned canners" rule breaking or rebelness..haha..thx marie from canada
+This year (unlike last couple of them) we seem to find enough supplies readily available. That is a big plus, and FWIW, I have canned several of your recipes, all good so far.
Your safe canning practices are absolutely invaluable ❤ Any time I get a bit unsure I know who to turn to 😊 Between fb and RU-vid I know I’ll be given solid advice 🥰
Be mindful on your elevation, we live between 2 towns that are in valleys but our house is on a mountain. My GPS shows we are at 2400 feet above sea level but both towns are below 1700 feet above sea level.
This is new turf for me. I freeze dry and dehydrate, but canning has scared me. I want to get started, in my canning journey. Can alternate sweetener be used vs sugar? Sugar is a no go for so many people.
I've been canning cubed squash for years just adding a tablespoon of vinegar so I don't understand why that's not safe. We love it and eat it several times a week.
@@carol-thriftychichousewife6231 Carol according to the NCHFP you can can cubed winter squash and pumpkins in the pressure canner, it says nothing about adding vinegar and it has to be cubed, and blanched, and pressure canned, I have done it following their directions.
I love watching you! You are so clear snd concise! I do not feel comfortable differing from the approved recipes. I have heard many people talk about not boiling beans for 30 minutes after soaking. Do you feel that is safe? Thanks so much
@@carol-thriftychichousewife6231Thanks do much for the response! I was planning on canning Lima beans soon and just concerned they will be too mushy. Your the best Carol🙂
Do you have any experience using ranch fiesta dry mix to season beans? I haven’t had much luck getting a good seasoning in my canned pintos and it got me to thinking what else I could try. The only videos I have found using it was canning using the “quick” dry bean canning, so NOT for me. Thank you for all you do.
Hi Carol, i can’t seem to find any information on whether it’s ok to can something in pint jars, if the recipe says quart jars and gives no direction for pints. I can’t think of any reason why not, but maybe use the processing time for quarts? Worst case it’s a little too much processing time, but shouldn’t affect the safety? Curious if you have any thoughts on that. Thanks 😊
It can depend on the recipe. Sometimes Ball does that without explanation. I wouldn’t process pints for the same time as quarts for most recipes bc it will be over processed and will affect the quality although safe to do. I’d process as written and just eat leftovers 😊
Newbie question: I just watched your video about canning bean soup and you where you mentioned using ham or bacon, etc. Can we add any meat, (ham, bacon, etc.) to the baked beans you made here? I love something piggy flavored. Lol
I bought a book last year, but am a little hesitant to use the recipes in it since watching this video. Have you checked out "Pressure Canning for Beginners and Beyond" by Angi Schneider?
