i love how you guys will try anything and are working hard to become self sustaining. makes me miss my great grandparents and how much i could have learned from them.
Hahaha. Catchy little tune. Had me dancin in the kitchen. Luv it. 👍. I use a water bath ...l am one of those scaredy cats of pressure canner. But l really did enjoy yr video. TFS. ❤️
First-time watcher here, and I really enjoyed the high quality of information as well as your high production values. One thing I noticed, though, is a a typo in your intro--your sense of taste is "palate," rather than "pallet." I wanted to let you know so that you can correct this. Thanks again for the *great* information, really well presented!
First thanks for your compliments....second, if you follow the logic, the whole open is cartoonish and fun, but we set the mission statement with our message. Many misspellings here that are tongue in cheek. 'Summa' Grandma's pickled beets. It's not a typo, and we are not going to correct it. But, thanks for your viewership.
Wow I enjoyed this video, I never even thought of canning zucchini pickles, I will surely try those this year & I've never seen such long greenbeans, recently I did make 3 pints of dandelion jelly & 2 pints of dandelion syrup, that was fun & so was your video. I look forward in watching many more of your fun videos, thanks so much.
Debra Gardner: Add white vinegar to your canning water and then add your washed hot sterilized canning jar with foods inside to your canner. The white film you see is caused by having some chemicals in your water supply, and the white distilled 5% pure vinegar (I use Heinz) will make sure your canned food hot jars no longer have that white film on them after you can your foods in canning jars..
Hi Tim and Nicki, I just subscribed to your channel and am sitting here going through all of your videos. Aas a little girl, my Mom and Grandma would get together and pickle everything in site. I've never pickled (shame on me) but, want to give it a go. Question for you. Can you sterilize your jars in the dishwasher? No soap of course. Thanks so much in advance.
I have a challenging question for you expert caners. What is the minimum boiling time for 1 quart jars of un pealed, no salt, no vinegar tomato junks in a open pot canner at sea level??? Please tell me that only 5 to 10 minutes of boiling is needed??
I'm a little confused about the pressure canner. Most I've seen has a pressure "gauge" on top to tell you if the pressure goes up too high, or too low. How do you know if the pressure is maintained without a gauge? New to this and need to start canning to feed grandbabies. Thanks
there are different types. the cheaper models don’t have a gauge. The steam is released through the vent, and the weight adjusts pressure. This is a Presto 16 quart model. I have had very good luck with it. Just follow instructions
There is no guarantee of bad odor.....It is not always that apparent...if you have a bad seal, tomatoes can spoil and have a really bad odor, that's what I was referring to...there are rules that need to be adhered to. County extension offices have great information. There is also a risk of botulism from store-bought canned items. That being said, if you do your research, and are very careful, canning can be a wonderful way to preserve your food. All my parents, grandparents, and great-grandparents survived their canned foods. Me too!!
Best set of opening advertisements Iv seen since I can’t remember when. Gave me flashbacks of my childhood
Love that introductory song. Lively jingle jangle.
i love how you guys will try anything and are working hard to become self sustaining. makes me miss my great grandparents and how much i could have learned from them.
Why was that intro so adorable :D
As always, network quality production, fun, and one of the best channels on TH-cam. Always enjoyable and I learn something new every time. 😆🖒
Thank you!!!!
I got to say. That opening was absolute bliss. I'd listen to it over and over it I could.
I'm in my twenties and this way this show is presented makes me feel like I'm watching something from my childhood. Very home-y.
Thanks for sharing tips
can you do more canning videos? Like more types of canning?
I grew up in KY and your videos always make me so hungry for home!
Thank you so much i love the opening! You got a new subscriber
Still Relevant and Interesting !
Oh, and thank you so much for all the valuable information.
wow, you make canning simple. can't wait to start.
Great canning instructions and this eased my canning fears.
According to the National Center for Home Food Preservation, if a food is water bath canned for 10 min or more, the jars don't have to be sterilized.
Hahaha. Catchy little tune. Had me dancin in the kitchen. Luv it. 👍. I use a water bath ...l am one of those scaredy cats of pressure canner. But l really did enjoy yr video. TFS. ❤️
First-time watcher here, and I really enjoyed the high quality of information as well as your high production values. One thing I noticed, though, is a a typo in your intro--your sense of taste is "palate," rather than "pallet." I wanted to let you know so that you can correct this. Thanks again for the *great* information, really well presented!
First thanks for your compliments....second, if you follow the logic, the whole open is cartoonish and fun, but we set the mission statement with our message. Many misspellings here that are tongue in cheek. 'Summa' Grandma's pickled beets. It's not a typo, and we are not going to correct it. But, thanks for your viewership.
Well made thankyou
I'm loving this intro music!
I love your intro!!! 😍😍😍 its so cute!! Lol
Thank you Ihsan Deeb!
New subscriber! Thank you for all the information!
Thanks for subbing!
Wow I enjoyed this video, I never even thought of canning zucchini pickles, I will surely try those this year & I've never seen such long greenbeans, recently I did make 3 pints of dandelion jelly & 2 pints of dandelion syrup, that was fun & so was your video. I look forward in watching many more of your fun videos, thanks so much.
That song is too much lol. Cute
When sterilizing my jars, I have very hard water which leaves a white film on my jars. Can I sterilize my jars in the oven?
Debra Gardner:
Add white vinegar to your canning water and then add your washed hot sterilized canning jar with foods inside to your canner.
The white film you see is caused by having some chemicals in your water supply, and the white distilled 5% pure vinegar (I use Heinz) will make sure your canned food hot jars no longer have that white film on them after you can your foods in canning jars..
can I sterilize my jar with vinegar before I can to prevent the film on the inside of the jars?
Hi Tim and Nicki, I just subscribed to your channel and am sitting here going through all of your videos. Aas a little girl, my Mom and Grandma would get together and pickle everything in site. I've never pickled (shame on me) but, want to give it a go. Question for you. Can you sterilize your jars in the dishwasher? No soap of course. Thanks so much in advance.
I wouldn't....use boiling water...
Tim did you build a plywood boat awhile ago
Thanks now I am gonna see if I can Can?
Betcha can!
I believe my grandma used wax on top of hers. Is there a reason why? From this video it doesn't look like she needed to
Pre 70's it was very common. Now the lids are designed to seal much better. Parrafin was not the best sealant, and has been mostly discontinued.
I have a challenging question for you expert caners. What is the minimum boiling time for 1 quart jars of un pealed, no salt, no vinegar tomato junks in a open pot canner at sea level??? Please tell me that only 5 to 10 minutes of boiling is needed??
LMAO love the song
I love your intro! 😂
Thank you!
Love the intro! ;-)
I'm a little confused about the pressure canner. Most I've seen has a pressure "gauge" on top to tell you if the pressure goes up too high, or too low. How do you know if the pressure is maintained without a gauge? New to this and need to start canning to feed grandbabies. Thanks
there are different types. the cheaper models don’t have a gauge. The steam is released through the vent, and the weight adjusts pressure. This is a Presto 16 quart model. I have had very good luck with it. Just follow instructions
12:18 better watch out
Please explain??????
Really
Yup.......Really. I ain't even joshing you....
Thing that's been holding me back from trying canning is a lack of sense of smell.
No idea how I'd know if it was bad unless it looked it.
There is no guarantee of bad odor.....It is not always that apparent...if you have a bad seal, tomatoes can spoil and have a really bad odor, that's what I was referring to...there are rules that need to be adhered to. County extension offices have great information. There is also a risk of botulism from store-bought canned items. That being said, if you do your research, and are very careful, canning can be a wonderful way to preserve your food. All my parents, grandparents, and great-grandparents survived their canned foods. Me too!!
Up in Canada, but i think we have resources here too.
Mine did as well... I just gotta work up the nerve to try i guess! Thanks!
Whats wrong with your right arm?
th-cam.com/video/v6pd_yOEvNo/w-d-xo.html Click on this to find out
loooooooooooooooooooooooooooooooooooooooooooooooooooooooooongest intro ever
And nomiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinated for an Emmy. So there's that.....
I eat chicken feet.