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I made a wonderful batch of salsa that was super simple.... nothing like this I measured everything out... Seven cups of green tomatoes all chopped up and followed a super simple steps... All I added like a tea or teaspoon of cumin it was a really light recipe but it turned out perfect I also used lime juice purple onion....and jalapenos...that's it....❤lat ingredients was oregano...

Did you peel the tomatos... if you don't you can get botulism from them I thought?

Hi! The specific niacin bottle you have contains Inositol Hexanicotinate. Have you noticed if this affects your ducks at all? Negative side effects??

I am from Canada and I know about the strike. I grow a little food and get the rest from local farmers. I also can tons of food including meat. I do not think we have a shop club here, but I must research that. There is so much going on in the US and also here but it is going insane in the US. Strike, weather manipulation, flocks of immigrants and the strike. We have our own issues here. Thank you for your video. Debbi

Always save your milk solids for cooking

I just did my first batch…when I removed my jars I noticed there was only about 1/2 the water left? Is that ok? I did fill to inch of head space

Are the white solid specks the same as the brown stuff on the bottom of the pan???

Have you tried Costco butter. If yes, was it as good as Aldi's????

I love the jar opening hacks. I have been doing the hard way all these years and sometimes damaging my lids.

I‘m new to canning. I‘m so glad that I found your channel.

Can you please do a video canning corn?

Wish you could post how long these took to dry.... Valuable information all viewers could use. Just a thought for future videos. I'm currently freeze drying tomato slices and I know it's gonna take 45 to 48 hours.... give or take.

how much citric acid did you add?

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This looks like a much harder way.

Four hours in the oven? I guess it would be less time if you had a smaller batch?

Wow! I would love to know how you reconstitute them and how the texture is like. I make a sort of a bean soup, where I panfry my cooked beans in garlic and one tomato or two and water. Its mot exactly a soup, but more watery than refried beans. I mean, you can see the beans as they are not mashed on my recipe. If I would FD after cooking it, do you think it would work?

What do you do about the super tiny white bugs on the Elderflowers when dehydrating in a dehydrator?

You said you had 6 lbs of butter to start with is that correct?

Nifty fat separator share where you got it

Thank you another person did it in the oven and was not detailed. I got this far and was confused why it didn’t sink to the bottom

Is there a filter that you have to change too? Or is it simply a drain the oil and refill it scenario? Also are there any other parts you change regularly?

Wow I never thought to use my Apple peeler to peel potatoes… great idea! Not sure I’d be completely be walking away from any canner

You use organic cornstarch? Why bother if you’re using generic Walmart brand powdered milk?

I only wish…. I have a yard but sadly am unable to garden anything much…. People just assume having outdoor space gives you the ability to garden…you also need sunlight…..we live in a mountain lake community where the tree canopy is so dense we have minimal sunlight. Most food producing plants need an abundance of sunlight. I have a small patch on my deck which gets some sunlight. I grow a few herb plants but that’s about all it is good for. Usually I will buy produce from Farmers Markets and then dehydrate and freeze what I can.

Sometimes I stop the process when the butter starts to boil, so I don t make ghee, and can it as is, then your butter gets pasteurized and can be used for years, the only difference is that you should shake the jars while they cool down including when the jars go to the fridge, cause the milky parts otherwise will sink to the bottom, once they are cooled down properly you take them out and they go to your dark, cool cellar/pantry, thank you.

Great video. What temperature water do you put into the nesco? This wasn't covered. Thanks so much.

Does this help ducklings?

Once u open a jar of ghee and are using it, do you keep it in fridge or just on counter ?

I really appreciate your videos and the way you go about educating people to learn the pressure canning process

I have been looking for your onion soup mix and am not finding it. Would it be possible for you to reply with a link to it. I did find the cream of chicken and another soup mix.

Thank you for sharing this easy way to make Ghee. I will be making this tomorrow because I have a whole lot of unsalted butter in our freezer. May God bless you with a week filled with His blessings and love.

4 hours? Instant pot would be faster for me. I'm going to try that way.

AMAZING! Thank you, worked so perfect!!

TY for making this video. Have the Nesco canner also. Enjoying using it. Tomorrow going to Can up Pork loin. Watching your video has been very informative. Is it ok to add chicken stock for the liquid? TY

Great idea but the method took 4 hours, way to much electricity to produce ghee. What about in a dutch oven or instant pot?? How is this method better than stove top? Ty

Your videos are amazing! If you like farming or harvesting videos, I look forward to having you visit my channel to have relaxing moments together!

Oh how many times I have found something so simple after years of not finding. So sweet of you to share :)

For a less messy way...use a large glass measuring cup to melt the butter. I have a big 8 cup borosilicate glass measuring cup that works perfectly for this. You just pour the ghee out until you're close to the solids, then use a turkey baster to get the last of the good stuff. It's a lot less messy than scooping. Now, that might be too heavy for some people to handle, but you can always use two (or more) 4 cup measuring cups if the weight of a large one would be too much.

Your going to have crumbs. Vacuum bagging puts too much pressure on the cracks. Right now you don’t see it because they are pushed together. But once you open the bag, they will be crumbs. I know from experience. I use the 64oz mason jars for my crackers. Pull the air out and your set. I have two year old Ritz crackers that still taste like you just brought them. I also added them to Mylar bags with oxygen absorbers.

Just found your channel while looking for a green tomato salsa recipe to use up the green tomatoes in my freezer. I love the way you measure!

How long did you dry the beans for?

When cooked I see that The beans do not stay formed. They actually turn into powder. Is that correct? Also I notice with the onions, celery, and such if cooked do they all turn into powder also

Thank you. I was told freeze dry sealed an stored in a dark cook place can last up to 25 yrs.

Well now, it doesn't get any simpler or easier. Go into try it tomorrow while everyone is out hunting.

I just hit a sale on 50 lb of potatoes for 5.00 russet I made French fries

Grass fed butter is the best to use for Ghee

What was the yellow stuff that the butter was sitting on?

My potatoes turned darker even though they sealed good

Just ferment some grains/or some yogurt and feed that to your baby birds. Niacin is produced by bacteria in fermentation. thats why they mix water and feed and eat that 'mush' as food.