Thank God you said it! The music is super distracting! Also i too appreciate all the tips she gives!I really enjoy these videos but usually bug out when the music is on! haha
Thank you! I found a boat load of sausage links on sale for $1.99 (for 14 link in each package). Followed your instructions and now I have 22 jars of sausage links. It is just my husband and I so I only put 8 in a jar. This was such a great idea!!!
I'm not doing any canning anymore, but I was watching just in case. Lol My hubby came in at the end, so we watched it again because he was interested in how you did it. Thanks for showing the sausage, beans and the water idea is great too.
Tomorrow I'm canning pork carnitas. This past week we had bought two 10lb tubes of 80/20 ground beef. I canned 4 pints hamburger, froze 2lbs, and saved out one cooked pound for meals this week. I dehydrated the remaining hamburger. It gave me 2 half gallon jars of dehydrated hamburger. Today I'm dehydrating 8lbs bulk breakfast sausage. In overdrive on putting back proteins. Thanks Jinnie.
Please tell me more about dehydrating ground beef! Right now my dehydrator is full of blueberries, but our local grocery store has ground beef $2.99/lb. through Saturday. Do you cook it first? Is it shelf stable, and if so, for how long? Thank you for the inspiration!❤️
@@susans9491 yes it's shelf stable and I've used dehydrated hamburger that was 6yrs old. It worked great. First you thoroughly cook your ground meat. I use 80/20. I transfer it with a slotted spoon into a colander. I use two colanders inside each other. You need find mesh. Once cooled I rinse it with warm to hot water to remove as much grease as possible. Let it drain. I then place it on dehydrator sheets and set the machine to 145 degrees. It does take a long time. You want it to be very dry. Test larger pieces to make sure they are not soft at all. I store mine in half gallon jars and seal them with a food saver attachment, O2 absorbers or just make sure the lid is on really tight. I place the jars in a dark pantry. Check them to make sure there is no evidence of moisture. Mine keep for several years. I make tacos, salads, casseroles, soups etc. I some times rehydrate with beef broth, but you can use water or just toss them in your soups to hydrate. There's only 2 of us and 1/4 to 1/2 cup is plenty for meals. Hope this helps
@@JRCHomesteadTexas Thank you! That helps immensely. We are empty nesters (most of the time, but they keep coming back!) so I love the idea of having shelf stable protein at the ready in our pantry. I really appreciate that you took the time to answer me, and so promptly!❤️
I was wondering If, since some CPAP users have been having trouble finding distilled water, this would work. Of course, they would need a pressure canner.
I'm going to have to do this too!! I canned 12 jars of bacon over the holiday weekend. It was a pain in the butt. However, when those jars of bacon came out...it was all worth it. I plan to do more of the bacon. I have canned ground sweet italian and mild italian sausage and it turned out awesome!!! So, now I guess I'm gonna be doing sausage links!!! WAY easier than bacon..thank God!! Great video, especially about the water. I always thought of it as extra stored water. Never crossed my mind about it being sterile for medical purposes. So thanks!!!
I think I am going to jars and some sausage links to can. I have canned some regular sausage and it turned out amazing!! We like our meat and I started canning a variety of meat. The sausage will go good with our freeze dried eggs. Thank you for sharing this. it is a good idea.
Thank you for your video. That was a great deal on those sausage.I used to shoot for a $2 a pint cost, ... but I don't think I'll be seeing much of that anymore. I gathered up all the discount meat I had for an assortment of beef, pork, and big breakfast sausage. It wasn't a full canner so I skipped a jar on the bottom and added a jar of water on top. I understand you are not supposed to can stuff if you canner is under 3/4 full, but don't quote me on that. Still, safety first. Today I managed the meat, 11 pints of tomatoes, and 15 pints of Spicy Salsa. Big day for me. I'm allergic to "work" you know, it makes me tired. Have a great one and good luck.
If you want to make sausage patties make the patties up to the size of your jar and layer them in between parchment paper squares. Don't cook them before because they'll be too dry. They will brown inside The jar and you can always brown them a little bit more when you take them out. Great tip on the sterilized water. 👍
Thank you cause I want to cold pack raw sausage and everyone keeps saying cook and cover with water.. that's not the sausage result I want though.. I'll do it the way you said
@@virginiarobbins7539 You might want to cut a strip of parchment that's long and fold it in half and then stick it in the jar and place the patties on top so that the strips go up the side of the jar on either side. Fold it over the top of the top patty for easy lifting.
I put my vinegar in a small custard/pinch bowl and dip my paper towels in that so I have confidence I haven't cross contaminated my vinegar jug. The Left over tablespoon or so I put in the canner water to keep my jars sparkling. Just saying that's what I do.
Oh my goodness I learned so much from this video. I have been canning for a little while but never thought to use up empty space with water that would be sterilized. And I love the simple way you did your beans! Wow! Thank you. :)
Do you know how much your happy waves lift me up? Your upbeat attitude is so much appreciated especially in these times. I haven't canned sausage links before. I've canned bulk sausage, brats, and recently small diameter hamburger patties separated by parchment paper in pint wide mouth jars. I got 3 thicker hamburger patties in each jar. Watching you do your dried beans is going to be a future project definitely. I'm so interested in doing this! That'll be a nice project when it's snowing out. And what a completely amazing idea to can sterilized water! I never would have thought of that!
I also canned sausage links raw. They didn't turn out as well as the browned ones did. From now on I'll brown my sausage links/patties before canning them.
Brilliant video. I love to can and will definitely try the sausage links but the water explanation in the end was superb. I have often repurposed lids in filling the canner with water but never thought about using it as sterile water. Surely a game changer for our med kit. Thank you.
I'm in the middle of three batches of canning reduced meat from the store. Beef, pork, hamburger, and sausage. Just learned I can make patties from hamburger and sausage and can them. Now I will try links too.
Love your videos. So is the sausage considered fully cooked now? And you can just brown them in a pan ? Also, background music was a tad bit too loud, had a hard time hearing you.
You have given me sssooooo many great ideas. I’ve done some of your recipes and stored and canned a lot of good stuff! Adding sausage links to my Walmart order for tomorrow! Thank you!
Just wanted to say it’s a great video great info ! I like hearing your sweet voice without the background music! You are always so cheerful with no doom and gloom! Nice to hear!!💖
Thank you, I am new to canning meat/chicken/pork. I really enjoy watching you and learning. Unfortunately I have a hearing problem and with the music I found it very difficult to hear/understand what you were saying at times. I do appreciate your video. 😊
I got a good buy at a Costco 5 months ago on breakfast links. Making room in the deep freezer so decided to pressure can them tonight. These are cooked so wasn’t sure how long to pressure can. I have pints so doing 75 minutes. Fingers crossed they don’t turn to mush!
Thanks! I plan to can beans tomorrow for the first time. I've been concentrating on meat, potatoes,.onions and carrots. I like the idea of sterilized water also! Keep on prepping!
This was great! I never thought of canning sausage and bacon! And I had no idea that you could do dry beans this way!! Brilliant! And also very clever idea about the sterilized water!! You just never know when that might come in handy! Thanks for all the tips!!
Funny how Visa, MC, and AMEX get new notifications but I havent gotten any from your videos in a while @Homestead Corner. 🙄🙄🙄 It is more pleasant for me to listen without background music, fyi
@@steve5013 I agree, No music! When you were in school/college, did the teachers have music playing? No because it's a distraction! It doesn't make what your saying "prettier" and it maybe good music just not the time or place for it.
Hi again Jinne! I refer back to this video time and again. I'm in a canning marathon. I've canned 17 pints of Brunswick stew. Homemade MRE's. I had a space for 3 more jars so I canned 3 jars of small red beans. Thanks for such great information that I return to when I need to.
Hello from Luxembourg, Wonderfull video I love it, I would use used lids for canning water if they don't seal you can use the water for other things. I am a fan of you keep on going thank you. Martin
I'm canning breakfast links and chicken breasts today. It's seem like whenever I hear of another protein being "accidently" destroyed for some lame-ass reason I have to can something. Just staying ahead of the game these days. I bought apples to can applesauce. They are a bit bigger than a golf ball. Good video.
Don't you love the ForJars lids! I've been using them since February and I haven't had a fail. I do a lot of canning and I'm a forever customer of ForJars. Love your videos! Keep em coming!! Never miss one.
Oh I really love ForJars also!!! 😍 I've been through 200 lids and no fails! The harvest is just coming on in our area, I made sure I was loaded up for kicking off our big canning. 😊
I tried to watch all your videos I can you do have a lot of helpful hints but I cannot do any canning but I still like to watch anyways I do vacuum seal I do not have room for flower and rice and freezer for time they say can you put in refrigerator for a while will it do the same thing before I put it in jars and vacuum seal watching your video on replay and all the good stuff you talked about stocking for preparation could use some help on this one I did put one bag flour in the fridge for a week or so then I did put it in jars if it came to room temperature and do you have to use it by the date on the bag once it's in the jar will it last longer past the date thank you for answering back good video😊
Hi Jinne 👋 I got a pressure canner this weekend and practiced with some dry beans yesterday. I am planning on expanding my garden a lot next year, now that I have multiple ways to preserve the harvest.
I’m a real newbie to canning, but wondering if if you could par boil the links then add water to jars. Par boiling would cut down on some of the grease is my thinking. What say you experienced canners out there?
Good video, Jinne! Still singularly focused on honing my canning skills so mixing beans and the sausage together in the canner then filling gaps with sterile water blew my mind 🤯 Way to work a canner!! In a grid down situation, combine sausage and beans, add rice and voila! Dinner! Thanks!
I like to can my sausage links in gravy. I cook mine first, though. I like to put just six sausages in each jar so there's room for enough gravy. I use this method so I only need to warm up the sausages and gravy to eat them, as an Instant convenience food. I usually like them on mashed potatoes.
I’m new at canning, so I’m gonna be that person who asks the questions. How much water did you start out with in your pressure cooker? How do you know how long to cook 70 mins? Is there documentation of time and pressure for different meats etc, thanks in advance looking forward to hearing from you. Love the channel and now subscribed
Sausage links, scrambled sausage, italian scrambled sausage, and scrambled hamburger meat, in 26 half pints in the pressure canner as I'm watching you. Sorry but the music is making it so I can't hear you. Glad to see you are helping people be comfortable with canning.
Great tips, but can I suggest you lower the pretty background music as it's too loud to hear you at times. Thanks
Yes I would rather have no background music during your talking. Thank you for all you do!
Me too. Only talking so I can concentrate on what is said. Music is a distraction.
I agree completely.
Thank God you said it! The music is super distracting! Also i too appreciate all the tips she gives!I really enjoy these videos but usually bug out when the music is on! haha
I consider music for those speed up sections; not really as a voice enhancement for dead air.
I agree with other viewers. Music distracting - too distracting actually. Hearing your awesome voice is best!
I love your content! The music was a distraction and we could hardly hear you. We can't wait for your next video!😃
Have to agree/sorry; music is calm & relaxing, just too loud. Thx for your hard work!
We are almost at 100k! Go team. Thank you, dear friend ❤️🇺🇸
Since they don't release tons of juice I always add about two inches of water before canning to try to get as much as the sausage covered.
Canning your own meat, also gives you control goes in that jar. You don’t have to put preservatives or pickling agents or anything like that!
Add a tsp of non iodized salt to your distilled water and you have saline. Much better for wound care
And add some gauze
Thank you! I found a boat load of sausage links on sale for $1.99 (for 14 link in each package). Followed your instructions and now I have 22 jars of sausage links. It is just my husband and I so I only put 8 in a jar. This was such a great idea!!!
I'm not doing any canning anymore, but I was watching just in case. Lol My hubby came in at the end, so we watched it again because he was interested in how you did it. Thanks for showing the sausage, beans and the water idea is great too.
This was very good. And the tip about sterilizing water is something I wouldn’t have thought of.
Tomorrow I'm canning pork carnitas. This past week we had bought two 10lb tubes of 80/20 ground beef. I canned 4 pints hamburger, froze 2lbs, and saved out one cooked pound for meals this week. I dehydrated the remaining hamburger. It gave me 2 half gallon jars of dehydrated hamburger. Today I'm dehydrating 8lbs bulk breakfast sausage. In overdrive on putting back proteins. Thanks Jinnie.
Please tell me more about dehydrating ground beef! Right now my dehydrator is full of blueberries, but our local grocery store has ground beef $2.99/lb. through Saturday. Do you cook it first? Is it shelf stable, and if so, for how long? Thank you for the inspiration!❤️
@@susans9491 yes it's shelf stable and I've used dehydrated hamburger that was 6yrs old. It worked great. First you thoroughly cook your ground meat. I use 80/20. I transfer it with a slotted spoon into a colander. I use two colanders inside each other. You need find mesh. Once cooled I rinse it with warm to hot water to remove as much grease as possible. Let it drain. I then place it on dehydrator sheets and set the machine to 145 degrees. It does take a long time. You want it to be very dry. Test larger pieces to make sure they are not soft at all. I store mine in half gallon jars and seal them with a food saver attachment, O2 absorbers or just make sure the lid is on really tight. I place the jars in a dark pantry. Check them to make sure there is no evidence of moisture. Mine keep for several years. I make tacos, salads, casseroles, soups etc. I some times rehydrate with beef broth, but you can use water or just toss them in your soups to hydrate. There's only 2 of us and 1/4 to 1/2 cup is plenty for meals. Hope this helps
@@JRCHomesteadTexas Thank you! That helps immensely. We are empty nesters (most of the time, but they keep coming back!) so I love the idea of having shelf stable protein at the ready in our pantry. I really appreciate that you took the time to answer me, and so promptly!❤️
You Are Amazing. I learn Sonething new everytime i watch.
Thanks alot.
Happy New Year
🎉🎉🙏🙏🇺🇲🇺🇲🥂🍾
The sterile water can be used for baby formula too, if needed. Great informational video. Thank you!
I was wondering If, since some CPAP users have been having trouble finding distilled water, this would work. Of course, they would need a pressure canner.
I'm going to have to do this too!! I canned 12 jars of bacon over the holiday weekend. It was a pain in the butt. However, when those jars of bacon came out...it was all worth it. I plan to do more of the bacon. I have canned ground sweet italian and mild italian sausage and it turned out awesome!!! So, now I guess I'm gonna be doing sausage links!!! WAY easier than bacon..thank God!! Great video, especially about the water. I always thought of it as extra stored water. Never crossed my mind about it being sterile for medical purposes. So thanks!!!
I think I am going to jars and some sausage links to can. I have canned some regular sausage and it turned out amazing!! We like our meat and I started canning a variety of meat. The sausage will go good with our freeze dried eggs. Thank you for sharing this. it is a good idea.
Thank you for your video.
That was a great deal on those sausage.I used to shoot for a $2 a pint cost, ... but I don't think I'll be seeing much of that anymore.
I gathered up all the discount meat I had for an assortment of beef, pork, and big breakfast sausage. It wasn't a full canner so I skipped a jar on the bottom and added a jar of water on top.
I understand you are not supposed to can stuff if you canner is under 3/4 full, but don't quote me on that. Still, safety first.
Today I managed the meat, 11 pints of tomatoes, and 15 pints of Spicy Salsa. Big day for me.
I'm allergic to "work" you know, it makes me tired.
Have a great one and good luck.
Don't k ow if others have already mentioned this... sterilized water can be good to use when mixing powdered infant formula
If you want to make sausage patties make the patties up to the size of your jar and layer them in between parchment paper squares. Don't cook them before because they'll be too dry. They will brown inside The jar and you can always brown them a little bit more when you take them out.
Great tip on the sterilized water. 👍
Thank you cause I want to cold pack raw sausage and everyone keeps saying cook and cover with water.. that's not the sausage result I want though.. I'll do it the way you said
@@virginiarobbins7539 It works good.
@@virginiarobbins7539 You might want to cut a strip of parchment that's long and fold it in half and then stick it in the jar and place the patties on top so that the strips go up the side of the jar on either side. Fold it over the top of the top patty for easy lifting.
I agree about the music.
I put my vinegar in a small custard/pinch bowl and dip my paper towels in that so I have confidence I haven't cross contaminated my vinegar jug. The Left over tablespoon or so I put in the canner water to keep my jars sparkling. Just saying that's what I do.
Great idea to add water to the last few spots!
Thank You.
I am wishing for a Pressure Canner. I will get one soon.
I have a 2 WaterBaths.
Sterilized water idea is a good one. 👍
The back ground music was a bet distracting. Thanks for the video.
Great idea to sterilize the water. Great video ❤️
Great video now I’m not afraid to pressure can dry beans-looks easy breezy, thank you 😁
Oh boy !! I can do this one also !! Lol. Thanks Jinne , till next time
Oh my goodness I learned so much from this video. I have been canning for a little while but never thought to use up empty space with water that would be sterilized. And I love the simple way you did your beans! Wow! Thank you. :)
I was thinking about canning these ! Thank you ❤️
Thank you for sharing this, we have not done breakfast sausage or bacon yet but we have done lots of Italian sausages and they came out very well.
Do you know how much your happy waves lift me up? Your upbeat attitude is so much appreciated especially in these times. I haven't canned sausage links before. I've canned bulk sausage, brats, and recently small diameter hamburger patties separated by parchment paper in pint wide mouth jars. I got 3 thicker hamburger patties in each jar. Watching you do your dried beans is going to be a future project definitely. I'm so interested in doing this! That'll be a nice project when it's snowing out. And what a completely amazing idea to can sterilized water! I never would have thought of that!
I also canned sausage links raw. They didn't turn out as well as the browned ones did. From now on I'll brown my sausage links/patties before canning them.
Brilliant video. I love to can and will definitely try the sausage links but the water explanation in the end was superb. I have often repurposed lids in filling the canner with water but never thought about using it as sterile water. Surely a game changer for our med kit. Thank you.
Those sausage links looked good! I tried freeze drying some and it did not turn out well. I think I will can some this time. 😁
Thank you
I usually get my sausage links from Swansea but now it’s 19.99 😱 I will have to do this! Yippee Thank You! ❣️
19.99 is outrageous!
I'm in the middle of three batches of canning reduced meat from the store. Beef, pork, hamburger, and sausage. Just learned I can make patties from hamburger and sausage and can them. Now I will try links too.
Love your videos. So is the sausage considered fully cooked now? And you can just brown them in a pan ? Also, background music was a tad bit too loud, had a hard time hearing you.
Jinne fyi the Kroger in Kentucky Indiana Ohio valley region has their store brand sausage links buy 2 get one free thru Tuesday 9-13-2022.
I love having beans canned. They are so handy!
You have given me sssooooo many great ideas. I’ve done some of your recipes and stored and canned a lot of good stuff! Adding sausage links to my Walmart order for tomorrow! Thank you!
I always learn something from you. Thank you Jinni!
Great video my friend. I can not say that I have ever canned sausage links!! This will be next on my list! Thanks for sharing! ~Sammie
Thank you! I always have beans handy when I have a partial canner. If it is vegetables, I will throw in a jar of potatoes. God Bless and stay safe.
Thank you so much ! Im still learning..
Just wanted to say it’s a great video great info ! I like hearing your sweet voice without the background music! You are always so cheerful with no doom and gloom! Nice to hear!!💖
Thank you, I am new to canning meat/chicken/pork. I really enjoy watching you and learning. Unfortunately I have a hearing problem and with the music I found it very difficult to hear/understand what you were saying at times. I do appreciate your video. 😊
I got a good buy at a Costco 5 months ago on breakfast links. Making room in the deep freezer so decided to pressure can them tonight. These are cooked so wasn’t sure how long to pressure can. I have pints so doing 75 minutes. Fingers crossed they don’t turn to mush!
Thanks! I plan to can beans tomorrow for the first time. I've been concentrating on meat, potatoes,.onions and carrots. I like the idea of sterilized water also! Keep on prepping!
This was great! I never thought of canning sausage and bacon! And I had no idea that you could do dry beans this way!! Brilliant! And also very clever idea about the sterilized water!! You just never know when that might come in handy! Thanks for all the tips!!
Great job. Love your accent! The blue jar is beautiful.
Great canning tips, thank you. I have learned so many useful things from this channel. I am a homestead wanna be.
I just may have to try those sausages!
This is a great idea. Thank you
thanks again, Jinne!🙂
Funny how Visa, MC, and AMEX get new notifications but I havent gotten any from your videos in a while @Homestead Corner. 🙄🙄🙄 It is more pleasant for me to listen without background music, fyi
Love your videos...not so much with the music lol! Less work without it! 👍😉
Have salmon in the canner...was given to us and don't like frozen fish..so in the canner it went!
those sausages can so nicely we did a bunch of them and then I recanned sausage gravy and girl makes for a quick wonderful breakfast
Thank you, great ideas.
Love the video but music was not necessary 😕
Thanks!
Thanks Jinne!
Hey please don't use that music. That's very distracting and we can't hear your voice that well.
Or at least turn it down really low
Turn it off
@@steve5013 I agree, No music! When you were in school/college, did the teachers have music playing? No because it's a distraction! It doesn't make what your saying "prettier" and it maybe good music just not the time or place for it.
New to pressure canning, you blew my mind with the beans!
Hi again Jinne! I refer back to this video time and again. I'm in a canning marathon. I've canned 17 pints of Brunswick stew. Homemade MRE's. I had a space for 3 more jars so I canned 3 jars of small red beans. Thanks for such great information that I return to when I need to.
Thanks, Jinne!
Great video.
Good idea, to always fill your Canner to capacity, with fuel being so crazy Pricewise.👍
TFS HC, & take care everyone. ❤🙂🐶
Thank you , you are an inspiration.
I wanna try that
Hello from Luxembourg,
Wonderfull video I love it, I would use used lids for canning water if they don't seal you can use the water for other things.
I am a fan of you keep on going thank you.
Martin
If you don't want/need sterile water, you don't even need to use a lid.
The jars are just there to take up space.
I'm canning breakfast links and chicken breasts today. It's seem like whenever I hear of another protein being "accidently" destroyed for some lame-ass reason I have to can something. Just staying ahead of the game these days. I bought apples to can applesauce. They are a bit bigger than a golf ball. Good video.
Great video!
I appreciate all you are teaching me!
Always happy to share 💕🇺🇸
Good tips
I literally grabbed the last 12 of sausages 😍 It’s all in the pressure canner now! Thank You Jinnie ❣️ What is next lol 😂 Xo
love it
Don't you love the ForJars lids! I've been using them since February and I haven't had a fail. I do a lot of canning and I'm a forever customer of ForJars. Love your videos! Keep em coming!! Never miss one.
Oh I really love ForJars also!!! 😍 I've been through 200 lids and no fails! The harvest is just coming on in our area, I made sure I was loaded up for kicking off our big canning. 😊
You just solved my extra space problem. I did water but did not think of beans. Thanks!
Enjoyed video How long can you keep the sausage in jars before eating? Do you have to put salt in jars with sausage?
I tried to watch all your videos I can you do have a lot of helpful hints but I cannot do any canning but I still like to watch anyways I do vacuum seal I do not have room for flower and rice and freezer for time they say can you put in refrigerator for a while will it do the same thing before I put it in jars and vacuum seal watching your video on replay and all the good stuff you talked about stocking for preparation could use some help on this one I did put one bag flour in the fridge for a week or so then I did put it in jars if it came to room temperature and do you have to use it by the date on the bag once it's in the jar will it last longer past the date thank you for answering back good video😊
Hi Jinne 👋
I got a pressure canner this weekend and practiced with some dry beans yesterday. I am planning on expanding my garden a lot next year, now that I have multiple ways to preserve the harvest.
I"m going to put this on my do list this weekend! Enjoyed your video, as always!
Jen, can you can little smilies.. can you just add pork broth..
I’m a real newbie to canning, but wondering if if you could par boil the links then add water to jars. Par boiling would cut down on some of the grease is my thinking. What say you experienced canners out there?
Good video, Jinne! Still singularly focused on honing my canning skills so mixing beans and the sausage together in the canner then filling gaps with sterile water blew my mind 🤯 Way to work a canner!! In a grid down situation, combine sausage and beans, add rice and voila! Dinner! Thanks!
What is the texture of the sausage links after canned?
Jeni, I just canned 18 jars of sausage links. Kroger had a great sale on sausage. They turned out really good.
This was great instructions!
What is the longest shelf life of the sausage?
I like to can my sausage links in gravy. I cook mine first, though. I like to put just six sausages in each jar so there's room for enough gravy. I use this method so I only need to warm up the sausages and gravy to eat them, as an Instant convenience food. I usually like them on mashed potatoes.
Thank you. Great video! Love some simple canning projects.
I ditto the music comment.
Thank you I really like this video. My son was just here visiting and he asked me about canning meats. We are on the same thought/ wave length.
Great idea, how’s the taste? I love my canned chicken, ground beef is just ok, so curious on this.
I’m new at canning, so I’m gonna be that person who asks the questions. How much water did you start out with in your pressure cooker? How do you know how long to cook 70 mins? Is there documentation of time and pressure for different meats etc, thanks in advance looking forward to hearing from you. Love the channel and now subscribed
This looks easy and I think I'll try it. Thanks for posting!
Sausage links, scrambled sausage, italian scrambled sausage, and scrambled hamburger meat, in 26 half pints in the pressure canner as I'm watching you. Sorry but the music is making it so I can't hear you. Glad to see you are helping people be comfortable with canning.
Hello have a great day.