I’m so excited to have stumbled across your channel & content, Renee! I have a question regarding method. Anything that you are doing via pressure canner, are we able to can the same foods using the water bath method? As a newbie, I can’t justify purchasing a pressure canner just yet.
@@JH-je2kg some people will tell you, ‘yes’, because we haven’t always had pressure canners and some countries still don’t have them. However, I would not trust the process of water bath canning for foods that are prone to higher levels of bacteria and are lower in acid where bacteria can’t survive. These foods need “pressure” to kill that bacteria. My opinion is, you’re taking a huge risk in not pressure canning low acid foods like meats (I can’t imagine not pressure canning meat) and other root vegetables. Botulism, while rare in home canning (even though this is the number one fear 🤦♀️😂) lives in the dirt. Hence, the reason root vegetables need pressure canning. Sounds like a good question to base a video on, huh?
That looks delicious. I have a question. When I was canning my Nana’s sweet pickles. She says says pint jars. However I know she also used quart jars. How much time would I add going from pints to quarts or vice versa in any recipe?
It would depend on your pickle recipe. Some recipes are the same whether pint or quart. Some depend on hot or raw pack. Some are 5 minutes pint. 10 minutes quart. Sorry I’m not more help there. I would probably add 5 minutes, if I were you. There is no standard answer for every recipe. It always depends on what you’re canning.
I sincerely pray that the Lord opens doors of uncountable blessings and unmerited favor for you everywhere you face today. As you step out today, all you do shall be blessed and favored. I have been trying to send you a friend request but it's not going through. Can you please send me a friend request if you don`t mind? I would love to be friends with you thanks God bless you.
