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I'm about to can a bunch of tomatoes into salsa. My wife passed away so I can make it hotter than I used to. I look forward to this canning batch.

I love your common sense approach to canning. Your recipe sounds amazing. I don't have tomatoes anymore, but will bookmark it for next season!

Save the seeds unless it's a hybrid

Food Preserver here trained and certified through Oregon State, while you can use 'any' vinegar it must be 5% acidity for anyone wanting to use flavor vinegars or homemade (not recommended)

سلام خسته نباشی مرحله آخر شیشه ها در آب جوش چن دقیقه بجوشه، آیا شیشه نمی ترکه

Thank you!

What food processor are you using?

What food processor are you using?

Short and sweet! Appreciated!

Thankyou

Have you ever added tomatoes and cilantro? It’s amazing.

That’s not a pickle pusher that’s a sauerkraut stomper..

Can you share the ph texting meter

Great tutorial, you do explain that you can use any spice you like for those with negative comments. But as a beginner canner your video is very informative. Thank you for your rendition. I am preparing my peppers right now. 👍

Thanks for sharing your garden tour,new friend here from Growing My Own.

So love your enthusiasm. Thanks for the tour.

Thank you for being clear on the steps.

I had about a dozen russet potatoes from the grocery store that sprouted in the bag last spring. I decided to plant them rather than throwing them out and I got about a bag’s worth of spuds this fall. I also covered them with leaves after planting in the soil.

CAUTION: multiple websites and other videos I watched all stated raw sorghum greens and cane contain cyanide (and sometimes toxic levels of nitrites in the greens too), so you should not eat it raw nor feed it to your animals without researching it further - cooking destroys the cyanide toxin from the cane. Please do your own research as well. Hope this helps. God bless and stay safe.

The music was really fun 😁

Ty, a must try, much appreciated

Let me tell you about Mr. Mixer he fixes kitchenade mixers from all decades. He also does services on them. Grease replacements on the gears, rewiring etc. highly recommend his service! He has a website. 💕

Thank you for sharing this recipe from the Ball book! I made a double batch and your measurements were right on! (even had a couple spoonfuls leftover to enjoy now). I will definitely be making this again.

I made mine with mango, honey, and ginger root and the mouth feel is perfect. Plastic popsicle molds worked great. Also, the Karol syrup was fine. I did add 2 T total chia seeds, flax, and hemp. This recipe is a keeper. Thank you.

Those look good! I have a fairly big fig tree that looks like it will produce a lot in the next month, it had all summer to grow back after one of my goats got to it, so I might have enough to try this recipe. I’ll definitely skip the roll part though. For store-bought, I’m not a fan of fig newtons but I do like Fig Newmans by Newmans Own. They include the seeds so they have a nice crunch.

Thank you for showing how to do it. In a food dryer, will the nutritions kept intact of lemonbalm?

Have you tried to dehydrate them and powder up? That's what I do.

Plus, you should put your hot jars out of the canner onto a towel. You might break the jars because of the temperature difference.

Whoa!? You didn’t sterilize your jar lids!

Cannot wait to make this!!!!!

That foodmill is hard to find.

Thanks for the tour. Your gardens love you.

I enjoyed your video and how you explained everything!

I only got about 2.5 pints :-(. Maybe I over simmered or my scale wasn’t quite right I just did the 4lbs of tomatillos

So glad I found this today! Our Chokecherry has finally brought a bunch of cherries this year; we planted it eight years ago and it took awhile. We also had lots of rain in the Spring and a very hot summer, so they are juicy. I tried one raw without knowing how godawful they taste raw. Will make your recipe! Thank you!

I love fresh pico de gallo so thought I would try this. What a disaster. It might be safe but the amount of lime has made it almost inedible. Unfortunately I made a big batch and will likely throw it out. I will use citric acid next time.

Would that much sugar you'll kill anything.

And we're supposed to trust the government right.

Thanks for the info. I been feeling drawn to herbalism.

You can re-use the lids too.. I've been trying it this year and haven't had any fail.

Don’t you save seeds?

chokecherries are not actually related to cherries! Fun fact~

What is shelf life of Canned potatoes? Thank you

🌺 OMG, we used to pick wild chokecherries when I was kid (I’m one of 8) and our mom would make the MOST INCREDIBLE chokecherry jam!! It is one of the MOST DELICIOUS things on planet Earth!! 💕😍💕. However, they are SO HARD to find in the wild (here in CT) anymore. . .😢😢😢.

You should add the starter when you're fermenting, that's the way I learned how.

Ms perfect..😝😝😝😝😝😝😝😝😝😝

Thanks for sharing this video, I enjoyed the learnin’. One thing I wanted to mention regarding that old recipe (as I’m an old gal myself), we used to refer to pickling salt, any course salt really (I still do) as rock salt so I’m fairly certain she was probably using the salt from her pickling salt jar. That’s my assumption as devils advocate but anyhoo, thanks again for this very well thought out and shared video! Take care all! Xoxo

yum!

That looks delicious

Thank you for the refresher course. I get skeptical on some of yt canners. I tend to follow approved recipes. I always ask why on some things and research it out. Yellow squash was one that took me months to find answer on an extension site in another state. Basically it wasn't a safety issue, it was more of a quality issue...mushy. They don't make it easy to find the answers. Yep got grammas 1960s ball books. I use my current books, but it's interesting reading through hers.😊