I like your humor and wit as you make recommendations for us to follow. Thanks to your grandmother for this recipe and to you for sharing it with us! Question: For what reason did you include some chokeberry leaves in the boil phase? Thanks for any information that you can share about this. And thanks for a great vid. You deserve WAY more subscribers!
@@sandrah583 Yes, the important thing is if the leaf is food safe and if it has Tannins. So, grape leaves, horseradish leaves, sour cherry leaves, oak leaves, even black tea leaves (though not sure why anyone would use them for this) - they all work. Thank you for the message - have a great day :)
I use a pressure canner - the one that uses high heat to sterilize the jars. American, if you will :) I rarely use a water bath canning method, not because it's not safe or reliable but because I like to be 100% sure and not have to doubt something about each batch. I preserve and can a lot of the food I grow, and when it's canning season, it's a pretty intense segment of the year. It helps with my mental sanity to have fewer things to worry about, so yes, American Canner All The way. P.S. Sorry for the long message; it's 5am where I live and had a bucket of coffee. 🤣
@@HomevertHomesteader just wanted to make sure because Eastern Europeans use water bathing. Perhaps you should show us your set up because it is all too confusing.
@@CarolynRobinson-u3j Thats not true you know, My grandma was a paesant farmer and used pressure canning all her life as far back as 60 years ago. She used water bath canning only for high acidic preserves like vinegar pickles. The majority here use pressure canners because its the safest and most reliable. I don't hate much of my canning equipment because I don't want to give anyone advice on canning (how to) . Its a science and an art that must be learned by each of us because if not done correctly it can spoil a whole batch or alow patogens to developed in the preseres that can kill us. Im a chef by trade not a food preservation specialist so I share the method and and recipes but leave the canning to the individual to learn and do. I hope this makes sense and you understand where I'm coming from. In the roasted red pepper dip video at minute 17 you can see my pressure canner. I don't use any specific American Brands because they are hard to find where I live and also cost a fortune. instead I use a polish one that does exactly the same job, is made out of durable materials and the only drawback is that is smaller then the American ones and I have to can more batches and use more time.
@@HomevertHomesteader Thank you so much for this explanation. I watch a lot of videos from Azerbaijan and Turkey and never see a pressure canner. We don’t have them here in N Z or Australia. We have to import them. So I was just making sure. I love preserving so much and have bought a Presto canner from the US to do my farm meats. Cheers and Seasons happiness. Love your channel btw!
@@CarolynRobinson-u3j I appreciate the kindnsess :) And congrats on your initiative and determination to make it work for you. When things are not available importing is definitely and option.Much better then just taking everything from the store seeing how all the food there is more and more processed, bleached and gassed. Keep up the good work - food security and food independence will become a golden skill in the near future. All the best and blessings from me and my family. P.s I never pressure canned meats but that sounds really interesting. I usually cure, age, dry and smoke my meats to preserve them - but I gues its a cultural thing and now I want to learn all about meat product canning :D Thanks for the idea !
100% yes - in the least it will be better then mine 😀 But some things to consider: 1 honey vs sugar - not sure about the percentages though - I'm sure the internet has a conversion chart on how much sugar equals how much honey. 2 Caution when using honey for preserves - as in the canning/pasteurization process , the honey will get cooked and from my knowledge when honey is heated above 45Celsius (113F) temp it loses its beneficial properties like the enzymes and other great curative properties. But if your using honey just as a sugar replacement and don't care about the above mentioned, then its ok. Hope this helps
Well I'll be dipped in buttermilk that looks tasty
that sounds delicious :D
Thank you for this tutorial!😊
My pleasure and joy.
I like your humor and wit as you make recommendations for us to follow. Thanks to your grandmother for this recipe and to you for sharing it with us! Question: For what reason did you include some chokeberry leaves in the boil phase? Thanks for any information that you can share about this. And thanks for a great vid. You deserve WAY more subscribers!
Thank you for the kind words
The leaves are high in tannins and help with the preservation process.
@@HomevertHomesteader Could grape leaves be used instead? I use grape leaves with my pickles to help with the crispness.
@@sandrah583 Yes, the important thing is if the leaf is food safe and if it has Tannins.
So, grape leaves, horseradish leaves, sour cherry leaves, oak leaves, even black tea leaves (though not sure why anyone would use them for this) - they all work.
Thank you for the message - have a great day :)
thank you very much ❣
I'm happy you found the video useful 😍
Just double checking. Do you use an American pressure canner or a water bath canning method?
I use a pressure canner - the one that uses high heat to sterilize the jars.
American, if you will :)
I rarely use a water bath canning method, not because it's not safe or reliable but because I like to be 100% sure and not have to doubt something about each batch.
I preserve and can a lot of the food I grow, and when it's canning season, it's a pretty intense segment of the year.
It helps with my mental sanity to have fewer things to worry about, so yes, American Canner All The way.
P.S.
Sorry for the long message; it's 5am where I live and had a bucket of coffee. 🤣
@@HomevertHomesteader just wanted to make sure because Eastern Europeans use water bathing. Perhaps you should show us your set up because it is all too confusing.
@@CarolynRobinson-u3j Thats not true you know,
My grandma was a paesant farmer and used pressure canning all her life as far back as 60 years ago.
She used water bath canning only for high acidic preserves like vinegar pickles.
The majority here use pressure canners because its the safest and most reliable.
I don't hate much of my canning equipment because I don't want to give anyone advice on canning (how to) .
Its a science and an art that must be learned by each of us because if not done correctly it can spoil a whole batch or alow patogens to developed in the preseres that can kill us.
Im a chef by trade not a food preservation specialist so I share the method and and recipes but leave the canning to the individual to learn and do.
I hope this makes sense and you understand where I'm coming from.
In the roasted red pepper dip video at minute 17 you can see my pressure canner.
I don't use any specific American Brands because they are hard to find where I live and also cost a fortune.
instead I use a polish one that does exactly the same job, is made out of durable materials and the only drawback is that is smaller then the American ones and I have to can more batches and use more time.
@@HomevertHomesteader Thank you so much for this explanation. I watch a lot of videos from Azerbaijan and Turkey and never see a pressure canner. We don’t have them here in N Z or Australia. We have to import them. So I was just making sure. I love preserving so much and have bought a Presto canner from the US to do my farm meats. Cheers and Seasons happiness. Love your channel btw!
@@CarolynRobinson-u3j I appreciate the kindnsess :)
And congrats on your initiative and determination to make it work for you.
When things are not available importing is definitely and option.Much better then just taking everything from the store seeing how all the food there is more and more processed, bleached and gassed.
Keep up the good work - food security and food independence will become a golden skill in the near future.
All the best and blessings from me and my family.
P.s
I never pressure canned meats but that sounds really interesting.
I usually cure, age, dry and smoke my meats to preserve them - but I gues its a cultural thing and now I want to learn all about meat product canning :D
Thanks for the idea !
What are you adding to the final product?? Is it water or sparkling water you don't say how to enjoy it at the end.
Yes its sparkling water 🙂
Thank you very much for your message and time.
All the best.
harıka
can i use honey instead of sugar?
100% yes - in the least it will be better then mine 😀
But some things to consider:
1 honey vs sugar - not sure about the percentages though - I'm sure the internet has a conversion chart on how much sugar equals how much honey.
2 Caution when using honey for preserves - as in the canning/pasteurization process , the honey will get cooked and from my knowledge when honey is heated above 45Celsius (113F) temp it loses its beneficial properties like the enzymes and other great curative properties.
But if your using honey just as a sugar replacement and don't care about the above mentioned, then its ok.
Hope this helps