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@@kellychase1069 hey Kelly! I only recommend and teach the USDA approved methods so you might have better luck with these questions somewhere else - I will say that sometimes pressure cookers just need to be calibrated and that might solve your problem. Planning to do a video on pressure cooking sometime in the future! Also, on the peels - the peels also can have a lot of microbes and negatively impact storage quality. So I recommend peeling if the recipe says to peel. Thanks!

How fun! I hope you guys have a great time together :)

If you keep them in the fridge that’s totally fine!

Great questions! Zone is only included for plants that have biennial or perennial life cycles, since growing zones are classifications based on the lowest average winter temperature and what can survive through that temp. The sun requirements are general, so not cross-referenced with your location, but one of the nice things about this database is that it is customizable to your situation! So you can mark plants that you know are part-sun in your climate as that, and often your county extension office can help you get a full list of that kind of information. The hope is that this becomes more and more useful over the years for you because it’s truly customized to your setup :) thank you and I’m so glad you’re liking it so far!

I often tilt the jars going in to try to eliminate an air bubble underneath, but sometimes with smaller jars or just a few jars it’s really hard to avoid! So in that case, I either go realllly slow or just drop the rack and place them in with the jar lifter :)

They don’t always look nice! But I have extremely sensitive skin so I always wear two layers of gloves in the garden and use a homemade calendula beeswax salve, and I like to keep my nails painted & filed because they break & peel a little less frequently :)

I appreciate your comment! Food safety concerns stop a lot of people from even trying, so I’m really glad to hear that emphasis was helpful for you :)

@@JessicaBennett-r9m yes that’s ok for canning!

Thank you for letting me know! I have added the recipe directly in the description, it looks like I accidentally let the hosting lapse on my site and it has all been deleted :/

Thank you for watching!

Thanks for your comment! I love pico de gallo as well :) what you’re describing is known as “raw pack” or “cold pack” and while it can be done, there aren’t any safety tested recipes for that method. It doesn’t automatically mean that it will go bad or be unsafe, but it is riskier than following a truly tested recipe. Another thing to keep in mind is that thoroughly cooking food deactivates enzymes that can cause canned food flavors to go “off” or just not hold up very well over time because those enzymes cause flavors, colors, and textures to break down even if it’s not rotting or fermenting. I usually recommend newbies follow tested canning recipes as closely as possible before experimenting with different methods :) most important for salsa will be not altering the ratio of acidic and non-acidic ingredients. This recipe or the “choice salsa” recipe at NCHFP.com would be where I’d start! www.healthycanning.com/pico-de-gallo I also have a video with my favorite salsa even though it’s different from pico :)

I apologize, that has been fixed! Thank you for letting me know!

@@makinggardenmagic No worries! These things happen. Fortunately, I have a lot more cucumbers in my garden 😂 And, like I said before, I will try again.

@@AnnePeaceWithGod the pickling spice won’t impart any crispiness but it will make the flavor great!

@@loriannstanley9374 thank you! I have some other videos that go in depth but you don’t need to sterilize beforehand, just wash and dry for any recipe that calls for at least 10 minutes of processing time in the water bath :)

@@rakeshchandrawanshi1896 if you farm tomatoes you might not need my advice haha! But is there something in particular you’re struggling with?

@@omayratorres7735 it is not recommended especially if it was not following a tested recipe specifically for canning, so freezing is often your best bet in this case!

I am! Ultimately it comes down to whether Presto is trustworthy; in my opinion they’re a good option. Here are some university extension guidelines that you might check out: www.ndsu.edu/agriculture/extension/publications/pressure-can-it-right-tips-safely-using-stovetop-or-electric-pressure-canner

Thanks for watching!

@@diahsantoso2016 if you used a tested recipe with added lemon juice or citric acid and it didn’t sit unsealed for more than 2 hours then I’d consider it safe to re-process, just be careful with temperature shock to the glass if you reprocess :)

@@avengingme storing with the ring off or just very loose helps to prevent a false seal, prevents the rings from rusting, and makes it so if something does go wrong and pressure builds up in the jar it’s more likely to pop the lid off rather than crack the jar :)

@@royjulian9341 I would still start the process off by steaming to get the applesauce texture, but you can then just use an immersion blender if you have it rather than using a food mill or if you don’t mind a little more texture you can just smash them! I hope you enjoy it!

@@penelopegrier5073 pressure canning is the only 100% safe way to can broth & stock :) the national center for home food preservation’s website has great instructions!

@@ruthleaming6228 same here!! I’m glad to hear you love them as much as I do!

That would be incredible in an old fashioned ​@@makinggardenmagic

@@chandraross1506 thank you! This really brightened my day :)

No worries! All is not lost :) you have 2 options - 100% safe option would be to just re-process the jars within 24hr, and with apple pie filling I don’t think the texture will suffer and you’ll have the peace of mind. If all the jars have naturally sealed strong when you test them tomorrow, then they are very likely to be safe - definitely safe from botulism, but there’s a chance that the seal will not hold well in storage and it could ferment or rot, and cause the jar to crack and make a mess depending on the situation. Let me know if you have any other questions!

@@makinggardenmagic thank you! None of them ended up sealing so I redid them! A lot of filling came out of them too so it was a chance to fix that too. ❤

I think syrup in cocktails or mocktails would be great! Even just with seltzer water it’s a nice addition

Roommate cane home and tasted it. She suggested apple cider or in tea. I had similar thoughts.

@@halabaloux great ideas! It’s almost like a shrub in that sense, it is surprisingly good over ice cream too :) hope you enjoy the peaches!

Good question! Vacuum sealing can be great for dry goods, but you need the water bath or steam to heat the jar contents up to the right temp for a certain amount of time in order to make it safe for storing at room temp. There are other methods people use, but none of them are 100% safe for room temp storage, so I don’t recommend them on my channel :) thanks for your comment!

Yes I use a vacuum sealer for dry goods. It was cheap on Amazon and I love it!

Haha I hear you on that - it’s one of those things that people swear by, but I haven’t been able to find an explanation!

Hello! I would just use a tiny amount per pint, 1/8tsp (not quite sure how much that would be in metric - just a pinch!). A steam canner or regular water bath canner would work well! Good luck :)