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Hi, thanks for watching. I would think that if you are making sweet and sour pork that you could sub apple juice but you would also have to sub apples for the pineapple chunks. Not an expert, but I believe apples go with pork but not sure about chicken. Hope that helps.

You are very welcome! Thanks for watching!

You are very welcome. Enjoy your new toy 😁!

Hi, thanks for watching! Yes it has held up good. I did have a little bit of a problem with the seal on my first canner. Don't know if I damaged it or what, but I ordered a new one, actually a set of two, from Amazon.

I also received a notification that you had another question about 1/2 pints but I don't see it anywhere. You may have deleted it? Anyway, I cannot fit 16 1/2 pints. I can put 8 of the taller slim 1/2 pints on the bottom, put in the divider and only 6 1/2 pints on top - either the tall slim ones or the short squatty ones. You cannot put any under the vents and still lock the lid. I can put 7 short squatty 1/2 pints on the bottom and 6 on the top. So the most I can do is 14. Hope that helps 😁

A good question, but I'm the wrong person to ask. It has meat, so in my kitchen, it gets pressure canned; but then I pressure can most everything. Certain things that I know can be water bathed, I do; but on that I don't have the expertise to advise. Sorry.

You're welcome!

Thank you my friend, glad you enjoyed them. Maybe next time we'll make some tamales. 😁

Without knowing the height measurement of the liter jar, I really couldn't say for sure.The standard quart jar is 7inches/8cm by 4inches/10.16cm and the canner will hold 4 quart jars. Hope that helps.

See we shall padawan! 😁

That is a good question; one I have been considering myself. I don't see why not, thaw them and then can them. My only concern is the "why?" If I had a bunch and didn't have freezer space or didn't have freezer at all, camping, off grid environment. I haven't done it yet because I do have the freezer space to put already frozen fries in and only need to can fries when making my own or to use potatoes before they go bad. But it is on my list of things to can. If you do some, be sure and let me know how they turn out. Thanks!

@trailsendsixty-two8932 very tiny freezer but addicted to Nathan fries which are expensive. When they are on sale I would like to buy a lot and can.

@@edenheaven5175 Sounds like a plan! Try a small amount and see if it works for you! Good Luck!

Thanks for watching and for your information! I did not know that about the dried peppers; I've only used my own peppers and have never dried them whole. I'll be sure to check them out next time, you are right, a lot of work to be ruined by some small oversight! 🤫 I really knew that about the oil....just having a bit of fun; I use canola oil for frying🤫😁 Thanks for keeping me on my toes! Good luck and Can On!

Hi, no sorry I don't. I do try to list all the ingredients in the video as I add them, but a lot of my recipes might take the sauce ingredients from a couple of places and the main ingredients from a couple of places and combine them; so I actually don't always work from a single recipe. 😁 I know, sounds crazy. I always keep things proportional especially the acidity content when necessary and adjust times based on the ingredients. This is one of those recipes.

Thank you for watching. It's been a little while since I made that video so I had to review it. I put the oyster sauce in the pan first before I talked about it and then just added the last bit of sauce with some teriyaki sauce to clean out the bottle; that was what I showed. Sorry for the confusion🙂 I should have been more clear.

@@trailsendsixty-two8932 Thank you . . been enjoying your videos. . going to make mac and cheese. Although, I have a question. . .my elevation here in PA is 1300 to 1400 above sea level. With the 'requested' amount of pressure at 15#, my sweet peppers are absolutely mush. I have another batch of peppers and trying to find a way to preserve without pickeling. . any suggestions? thanks again! Jennifer (my daughters Veda Channel)

@@vedasalerno4951 Thank you for watching, I'm glad you are enjoying the videos. I canned sweet peppers once and found the same problem. They are great to use in soups and such for that added flavor, but not much else that I have found. Even pickling is not a guarantee of non mushiness. I have even made sweet pepper jelly which is not too bad, but I just don't eat much jelly. I find the best way is to freeze them. I dice them up in 1/2 inch pieces and freeze flat in a freezer bag, then break off what I need. Hope that helps.

Thank you, glad you liked it! Can On!!

Hi, no I haven't tried canning it with the pasta, but I have thought about it 😁. I have seen where others have and I do can Mac and Cheese. My concern is that the pasta might become too mushy over time. I could be wrong, but since I dehydrate my pasta and it is easy to use that way; I just haven't felt inclined to try canning it with the pasta. Thanks for watching and for commenting, Happy Canning!

@trailsendsixty-two8932 i have canned with pasta and it turns out great live ur recipe

@@citygirlhomestead I might just give that a try and see, thank you.

Thank you for watching! I too put some okra in a freezer bag, with salt and flour or corn flour, and that works great. It will keep for some time, at least certainly through the winter to the next crop. It's great for just making a small batch at a time. The canned okra works good for long term storage but honestly, I like the taste of the freezer bag okra better. 😉 don't tell anyone 'cause this is a canning site 🤣. Can On!

Give it a try! Make him happy.

Thank you. I do the best I can. Good luck with your canning, be safe, let me know if I can answer any questions, and CAN ON!😁

You are welcome! Glad you like it and always happy to help.

Thank you for your input. I do understand that some people do not see dry pack canning of potatoes as a safe method. I simply share what I do in my canning. Many other people follow the same process with years of success. Some even believe that the water actually slows down the process of distributing heat and pressure during the canning process (I assume that you meant pressure canning all the times you referenced pressure cooking). I ask everyone to be safe with your canning practices and if you have any doubt about the process used -- Don't Do It! Be safe all.

😁 I'm not sure what you mean. My food certainly approves of it. Have a blessed day.

The plastic canvas, sorry.

@@carolwithers3645 Thank you for clarifying that. My research indicates that, at least for me, the plastic mesh craft sheets are safe to use. They are made from (PE) Polyethylene Plastic which is the type of plastic used in food safe plastics. That said, one must determine for themselves what they feel safe with using. As with the "Rebel Canning" ideas I talk about, this idea is simply what I do. Please make your own choices and follow your own rules for your kitchen. Be safe.

It is thank you! Just had some Thurs. 😆

You're welcome and thank you for watching. I hope they work for you. I find that they are often difficult to brown, but since they are already cooked, you might use a higher temp. than normally recommended for fries. Just a thought. People do a lot of different canning things that others say cannot be done. They don't call it "Rebel Canning" for nothing. 😁 Good Luck and Happy Canning

@@trailsendsixty-two8932 we had them for dinner last night 😂. I did them in the rotisserie. The only thing that got brown was the inside of the basket 😂🤣😂. I cooked them at 220 C. Only for 12 minutes. Next time I'll put them on the baking sheet and see what happens 😊. They were yummy 😋 though 🥰.

@@carolblackler9386 Might try lightly spritzing them a little with some cooking oil, if you have an oil sprayer. Good luck!

You're welcome! Thanks for watching. Good idea on the beans, I imagine that the baked beans really added some additional flavor. Good call!

Hi! Thanks for watching. Generally speaking, yes. How much it does may vary, but the purpose of the weight is to regulate the pressure in the canner. On a stove top canner, the weight will "dance" around or even sometimes wobble and let out steam continuously. Same thing on the electric canner. If the pressure rises higher than the weight, steam will be released, and sometimes it is continuous. Make sure that your weight is firmly set and locked down, check your spring inside the weight and make sure it is there. If not, you can use the one from the other weight. Hope that helps.

@@trailsendsixty-two8932 Thank you. Awesome videos and great training. Iam now a follower.

Thank you and welcome!

Thank you for your insight. I have seen that some canners do that and yes some even reuse lids. Personally I'm just a "if it don't seal the first time, eat it" kind of guy 😆 And while there are those who have success reusing lids, for me, I just use them one time. Happy Canning!

You're welcome, and thanks for watching! Always happy to help out, good luck with your next batch.

Welcome! Thank you for subscribing, I hope you will enjoy the videos. Blessing to you also and Can ON!

Wow! Thank you very much! You have a blessed and awesome day also.

You're welcome! Good luck and happy canning!

You are welcome and Thanks for watching! That's exactly one of the reasons I started making these videos; just sharing the knowledge.

😁 Welcome! Thank you for watching, let me know if you have any questions.

@trailsendsixty-two8932 I will thanks gonna do your cottage pie filling on my channel if that is ok

Sorry, I missed you reply; for some reason I don't get notifications of replies to replies. Anyhow; no problem, glad you liked it. Thank you!

Hi, thank you for your question. Canning times are usually included with the recipe. You can check with Ball Canning or Kerr Canning websites and they should have that list. Meats are generally pressure canned at 75 minutes for pints and half pints; 90 minutes for quarts and pint and a halfs. Fish is different and waterbathing is also different. Again, usually the recipe will have the canning times. Good Luck and happy canning.

You're welcome; good luck and happy canning!

Thank you! Glad I could help and thanks for watching. Good luck with your new Nesco! Can On!

😁 Not going to argue with Old Alabama Gardener; I've seen others do it that way also; but as for me, I'll stick with canning. Thanks for watching!

Glad I could help! Thanks for watching and Happy Canning!

You are very welcome! Glad you enjoyed it. Sounds like you have a plan 😁. Good Luck and happy canning!

Sorry you were disappointed. I'm not a professional, it is not an "instructional" video; it is just how I do it. Not a lot to dehydrating rice, it's not rocket science. By all means please continue your search. Best of luck to you. Also, I would be happy to answer any questions you might have.

Thank you for your info. I have had some buckling on lids also, most have sealed good. I think the material is inferior to what it used to be. I've tried Tattler lids with marginal success, but then that was several years ago and I probably did not correctly prepare them. I've heard a lot of good reports on them. Thanks for sharing! Happy Canning!

Thank you for your comment. I'm not real familiar with the Instant Pot Max, but as I understand it, it is primarily a pressure cooker and while it does say that it has a 15psi cooking weight that can be used for canning; that much pressure is not necessary for elevations under 1000 feet. So yes, according to their instruction manual, you can pressure can with it. Personally I prefer to use a pressure canner that says you can also pressure cook with it rather than a pressure cooker that says you can also can with it. But as I always say: your kitchen your rules; just keep your family safe. Happy Canning!

@@trailsendsixty-two8932 I have stove top, nesco and ipmax. Went by what rose red tested

I've heard a lot of good things about Rose Red, she does a lot of good research.

Hi, sorry you had some problems with canning your tomatoes. It happens to all of us from time to time, jars don't seal. The most likely causes are: 1) not enough head space, 2) possibly air bubbles not removed, 3) not letting the canner depressurize on it's own, rapid pressure loss, 4) rings tightened too tight or too loose, 5) and sometimes the lids are just bad. I just did 10 pints of black beans and thought they were perfectly done. 3 did not seal. Hope that helps, good luck and happy canning.

@@trailsendsixty-two8932 thank you. They must've been bad lids or rings too tight. My hubby helps me can because I'm disabled. He cans like a scientist, lol. So everything was debubbled, filled to exact headspace, and we always let it depressure naturally. Sometimes he does tighten them a bit tight though, lol. When we first started canning, I needed him to pick me up some mustard seed. I guess I wasnt specific about it being a spice, lol. He came home with a package of mustard green seeds, lol. Thought you'd find that funny, lol.

@@twinetwiddler 😄 We've all been there! As I often say finger tight for me may not be finger tight for someone else and it's hard to be precise. Of course, sometimes it just happens, it's the nature of canning. So enjoy and press on! Let me know if I can help any more.

Hi, thanks for watching! Adding the rotel to your cheese sauce shouldn't require any additional time. Pressure is a constant with a weighted pressure canner; 10 lbs if your elevation is under 1000 feet and 15 lbs if your elevation is 1000 feet and above. I pressure can my cheese sauce for 20 minutes, anything over that may give you some separation but it should just stir back together. If you are using a gauge canner, I'm afraid I can't be much help, it has been a few years since I've used one of those. Good luck, hope that helps.

You're welcome and thanks for watching. Yes, citric acid works, I prefer using the lemon juice, results are the same. My understanding is that when you pressure can there is really no need to add extra acid, I do it anyway. Good Luck and Happy Canning!

@@trailsendsixty-two8932 thank you!! My first time to be canning tomatoes & I’m so excited! 🤣

@@sunshinegypsea CAN ON!!! 😁

😁 Yes they were!

Congratulations! Yes, as I mentioned in my previous comment, the wide mouth jars are a bit difficult to get out, at least the first one. I do mostly regular mouth jars, not always because some things need the wide mouth, like my meatloaf patties. I too have to resort to a pot holder to get the first wide mouth jar out, both in pints and in quarts. The only wide mouth that isn't a problem is the pint and a half jar. As for the siphoning, it helps to leave the jars in the sealed canner about 10 more minutes after all the pressure is released before removing them. Glad to be of help, thank you.

Welcome! Thank you for subscribing and thank you for watching! Never too late to start canning, I hope you enjoy it! I have used regular mouth quarts with mine and they worked fine. Some brand of jars may be a little taller, mine are basically the same size, but you just need to position the jars so that when you close the lid, the vent is not over a jar. I actually find the regular mouth jars; both pints and quarts easier to use because it is easier to get the jar remover over the jars to remove from the canner. Good luck and happy canning!

Hola! Torrejon 66-70. Lived at Royal Oaks. I was there 6th thru 9th grade. Chorizo! Pan! Queso! and La Casera! Our main food when we went on hikes as Boy Scouts. I've made the bread from scratch, which is better, but the machine prep is less time consuming. I miss the foods but especially the Pan. I make some Paella and Spanish Tortillas from time to time also. Good luck with your Pan.