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@@Offgridlee444 thank you so much! I headed on over to your Channel and checked it out! Wonderful Channel! New Subscriber over there! Great job! Thank you for watching! 💛

@ Thanks! Looking forward to getting to know you! 😊🇨🇦

Thanks for watching Todd! I see you have a couple more videos up too! Will head on over there shortly and try to get caught up again! LOL PS I love your canning videos, they are great and fun, but your niche is definitely your knowledge of meat etc. Love it! 💛

We hunt and butcher elk, moose and deer. But we do not keep any of the bones for bone broth. I have made stock from these bones before and it has a different taste than beef. We don’t have our own cattle. We rent out our pasture and hay land to local farmers. Papa says he is too old to get back into cattle 😂 Yes I remember the days of waterbath canning everything. That’s how I was taught. So when I learned about pressure canning during Covid, it was a whole new concept to me. Thank you for stopping by Judith, great to see you! 💛

Thank you Krista! It’s always great to see you stop by! 💛

Thank you so much! And yes, that tool is a total game changer! 💛

@@mistyspleasuresoflife Thank you! It tasted sooo delicious! The recipe is definitely a favourite of mine! A new bread machine? That’s great! Enjoy! And thank you for watching! 💛

Thank you for checking out my video and subbing my Channel! Yay!! 💛

@ awwwww you’re so welcome!!!

Thank you for checking out my video and subbing my Channel! I just popped onto your Channels home page a was absolutely surprised! Over 600 videos and 13000 subs! That’s great! Heading over there again with my second cup of coffee this morning! Looking forward to checking it out! Have a great day April! Thank you so much! 💛

You’re so right! No delivery for us either! Homemade is always the best! 💛

@@judith4985 Hello Judith! I am from Saskatchewan as well! We are located in the North East Corner on the edge of the forestry close to the Greenwater Lake Provincial Park. Where are you from? So happy to have you aboard! Yay! 💛

I watched your storm video. Hi neighbour! We are in the Esterhazy area. Moved from Toronto, Ontario 32 years ago. 😊🇨🇦

That’s amazing! My daughter and future son-in-law live in Esterhazy! He works at the mine there! Small world! Thank you for watching! 💛

That blizzard was crazy! It shut down the entire province for two days LOL

Hahaha! I challenge you to make it with the mixer and shoot and upload a video, when you have time! 😄

@@emptynest2travel We are trying our best! 👍🏻 Thank you for watching! 💛

It sure is Krista! 💛

Thank you for your advice! I truly appreciate it. And thank you for watching 💛

Oh I am sorry! My bad! It’s up in the description box now. Thank you for watching! 💛

Thanks- I love herbs AND a good pizza 🍕 gunna give it a go😋😋

@ that’s great! Please let me know how it turns out for you! I would love to know! 😁

Ya we were thinking a not so good batch of diesel! lol

We have a saying up here. Go big or go home! LOL It definitely is a hearty pizza, the pieces don’t need to be very big. And this one pizza will feed a few people with a few slices of cold pizza for later. We love it! Thank you for watching! 💛

You are very welcome! Thank you for watching 💛

When you buy whole hams like this one at our local coop. They are quite a bit cheaper per 100 grams than the pre sliced packages. So whenever they come on sale I buy one. Good for pizza like this or sliced up for sandwiches. Or even stir fried rice with a bit of ham in it. Tonnes of ways to use the ham up. Then you may not need to freeze it at all. And yes! The pizza sauce is to die for! It took me along time to figure out the secret ingredients in my favourite brand sauce but I got it spot on! And pizza sauce its sooo easy to make! I can’t wait to share my pizza sauce recipe with everyone! Thank you Katie! Love you! ❤️

I hope you enjoyed watching. It’s always so much fun to share my recipes! Thank you Roman! 💛

What kind of collaboration do you have in mind? Can you explain? Thank you for watching Todd! 💛

@@nanathecanner we could do about anything, make sausage, you could come by and do a visit video of my shop when I make jerky or something. or pick your favourite flavour and challenge me to make it in a sausage (I have had a couple of doozies but haven't been defeated as of yet) or you guys could come out here sledding (we are right by wapiti and it's awesome) and stop in when I just finish smoking something (or your challenge sausage...lol)

@AskTodd-v7o well I am definitely going to make your Sage Sausage Dressing LOL Will think on this. I trouble is finding the time with all the kids and grandkids in the mix. And working full time. Always seems like a time crunch here lol

Hi Todd no sorry I am not doing meat birds this year. If I was I would take you up on that. 👍🏻

You’ll love them! Let me know what you think when you make them!

That is a good tip! 👍🏻

@@mccoy79productions66 I am impressed with your Channel! Most times when someone comments on my channel, I go visit theirs. And Wow! Happy to find so much! I am a new Sub! 😁😁😁

Hi Krista! The men were able to get the tractor going and get it home! Of course I couldn’t be there to film it because I was sleeping for night shift. That usually how it rolls. Ughhh! Oh well! Just happy that they got it going! Thank you for watching Krista! 💛

Thank you Auntie! Thank you for watching! ❤️

We were able to get it started and get it home thank goodness! Thank you for watching Todd! Now that the Christmas rush is over I can get back to catching up with everyone. I see you have more videos up! That’s great! Be over to your channel soon! 😁

First Reply! 😂❤️

Happy New Year Krista! 💛

It’s not the first time I have done it and I am sure it won’t be the last 😂

Thank you for the well wishes! I hope you have a fantastic holiday season and a wonderful New Year as well! 💛

Hahaha! Where ya from? 💛

Hi Shiela there are a few things that vinegar does when used in bread making. It can be used as a leavening agent, to help the dough rise, produce more air and become a lighter bread. The net has a few different ideas. AI will tell you this: Vinegar can help with bread making in several ways: Leavening: When combined with baking soda, vinegar creates carbon dioxide gas that causes the dough to rise. This results in a lighter, fluffier bread. Gluten: Vinegar prevents gluten from forming too strongly, which makes the dough more flexible and extensible. This results in a less dense and chewy bread. Flavor: Vinegar can enhance the flavor of the bread. Texture: Vinegar can produce a moister crumb with an airy texture. Preservation: Vinegar's acidic environment inhibits mold and bacteria growth, which helps the bread stay fresh longer. However, too much vinegar can break down the gluten network, which can cause the bread to rise and tear in an uncontrolled way. I have noticed that many of the old tried and tested bread recipes that have come from our pioneer grandmothers have vinegar in them. I hope that has answered your question. Thank you for your question. And thank you for watching! 💛

😂😂😂 the dog house is full so Papa has to have some place to go to get out of this cold. 🥶

Thank you Krista! I will pass along the wonderful compliments to Papa! 💛

@@delisioes thank you 💛

Hello! I want to say thank you for sharing your story. I am not sure why you were told that you could not substitute white onions for green onions. If I am not mistaken, there are safe tested recipes out there that do allow for substitutions. And what I have seen so far is that if you stay with the same amount of ingredients you should be ok. For example if it said 1/4 cup green onion but you substituted a 1/4 cup white onion, it should be ok. I have seen more than a few safe tested recipes that have allowed for this. The fear mongering has been aweful. I have experienced it for myself. Some people think because they have watched a few canning videos that they are automatically experts. But they are not. I have been canning for many years but I am still learning new things. If you are still concerned about the safety of your product then yes cook it well. Do I guarantee it will be fine. Unfortunately I have not been able to see exactly how you canned it, so I am unable to guarantee its safety. But common sense would say if you cooked it well after opening it, the product should be safe for consumption. Don’t let anyone discourage you from canning, it is a journey. One that is definitely worthwhile. And you will come across criticism like this again. But if you follow the guidelines properly and use a safe tested recipe, you will do just fine. And you wont need to worry about those Naysayers anymore. Thank you for sharing your story! And thank you for watch my dear, I truly appreciate it. 💛

@@nanathecanner Thank you for your encouragement! It was a recipe for Chicken Chili Verde and as I said I subbed the onions but I forgot to say that I also subbed Herdez green chili verde for the homemade roasted salsa verde that it called for. I put it in pints so I pressured canned it for 75 minutes at 11 lbs pressure but it was closer to 15 lbs pressure, so if anything, I over processed it. I have searched and found numerous videos making substitutions for this same recipe, some that made the same substitutions as I did. I have come to the conclusion that my product is safe to eat, although I will boil for 10 minutes as an additional safety precaution because that fear has been instilled in my mind. Thanks again, I am enjoying your videos. A new subscriber.

@ wonderful!! Welcome aboard my dear! So happy to have you! 💛💛💛

Ughhh! At least it has let up now. Tonnes of snow though ❄️ Hope you are doing well Todd 💛

Thank you Krista! 💛

@@AskTodd-v7o oh I know eh?? Tonnes of snow! LOL