Omg!!!. The amount of haters in this comment section is unbelievable!!!. Move on if you don't like!. Its called freedom, use it while we have it. God bless you all. Seek Jesus 🙏❤
Im 76 and learned from my greatgrandmother, grandmother and my mom. I can double smoked bacon. My daughter had a fit "its NOT FDA approved " she's 58, so i said ur still alive, aren't u??? She said yessss. Well Honey u were raised on our bacon being canned. LOL. I love ur videos. Ty for sharing. Stay safe. 🙏❤️⚘️
You are the only person I found to explain EVERYTHING! What happens when you forget to soak to take off starch, level of water in canner, etc.; thank you so much!!
It's sad that people have to criticize what a person does it's their kitchen they can do what they want. Oh and even if you followed rules that the USDA and Ball put out there is the same amount of "unsafe" chances. If ya don't like it don't watch it go back to your "safe" videos.
I have used methods that were not approved and a few years later...Walla!!! Its being done. Heating the lids before placing on the jar is one. I stopped that a while ago. Seemed silly sin e they were going in a 10# pressure cooker for 50 minutes. If that don't get them hot, nothing will
@@thefreese1 Well, we want to start with as sterile as possible, however boiling isn't sterilizing, but it's much better than not boiling. The gasket material has been updated and is now only intended for a single use. If you boil them then that is your single use. They might still work, but it's not assured nor intended and not part of the satisfaction/warranty.
lol and I just started canning and I heated my lids as instructed , so of course now it's changed. I also kept my bands on just to find out that too is wrong. Thanks for the info
Hi. What is the shelf life of these potatoes, please? I enjoyed your video. I'm very new to canning & you were very easy to follow. Thanks for sharing.
Hi first time watching your video. Love that you can can dry pack. I will try this. But I have never used a pressure canner. And never will. I'm 62. My mom didn't use one neither did her mom. Gonna try this. I'm from Texas. 107 today. And we need rain bad. Thank you
Congrats Ruth on a long lovely life. Do you water bath? How do you do your canning? Also do you put water in your jars? I noticed this lady didn’t. Thanks for the help in advance. Charlotte from Texas.
This looks so interesting to me. I've never seen them dry canned and can't wait to try something new! For the time, did you just use the regular time for potatoes?
@@leonaleaver7477 you have no proof of that whatsoever. Take the time to actually research the validity of your answer before posting potentially dangerous information.
Omg really. I will take up for Lena. Amish have never used pressure canners. Never. Minninites use them. Only in USA and Canada. People freak out about pressure canning. I've been canning all my life. Never used one never will. Nobody's died that 8 can find out about from boutchelism. So how about you guys leave others alone. And can your way. Ok. 5hank you
I always keep them on a shelf, in a plastic container with sides, in case of a leak. Potatoes are pretty awful if they go off in the jars. I've only had it happen to one jar in over 40 years of canning, but that was enough to get me to change my ways, lol.
I am not criticizing you but if I were to do some small whole potatoes like this I would cut them half soak and rinse a few times. By cutting them in half it makes it easier for the heat to completely penetrate the spuds.
Thank u this looks good. Wondering if I could add onion or carrots? Would the time be the same? Just found your channel 12/20/22 Watching from Beautiful Southern Iowa ❤️
I'm excited about this method so my questions are not opposing in anyway. do they last just as long? color change? if we can potatoes dry why not other things such as asparagus okra corn etc. some r canning carrots dry do you?
I’m relatively new to canning still, so potatoes are the only thing I have dry canned so far. I know people do dry can many other things. I believe many people dry can meat as well. Yes, they do last as long. There may be color changes from the starches in the potatoes which is why I soak three times. If they are properly soaked, no color changes occur. We have eaten three jars from this batch already and canned another 21 quarts after our last harvest. They are delicious! We heat and eat straight from the jar. Very tender but maintain their potato-y texture!
@@seedsproutgrow3169 meat is done in raw pack or wet pack - adding broth..i always raw pack. just put the meat in a jar and pressure can for 75 or 90 min. the juice of the meat is what fills the jar.
You process them the same as conventional wet canning. Look it up I think pints are 30 or 35 minutes. What I do when dry pack canning like this I process everything 40 to make sure the core temps of the potatoes are hot enough.
Correct me if I'm wrong but wasn't that jar of taters that you showed already cut? That's where your browning comes in. I've been taught by my Grandma to always invert the jars, that gives a better seal. Not sure if you've ever tried that or not.
Never invert a jar that can give a false seal as well as cause leaking and other icky issues which can let botulism grow and/or spoil the food or otherwise cause it to be unsafe to eat. If your jars aren't sealing sitting upright you need to revisit your processes and make sure your using band new lids with undamaged seals and jars in new condition with undamaged and clean rims.
I tried this did everything that was said to do and I ended up throwing them all out because when I looked at them just a month later they looked really bad and I didn’t add no butter I would never trust anything besides ball now
There is nothing there to preserve them. The pickling salt also known as hydrated lime stayes at the bottom and basically does nothing. The only thing to hope for is that the potatoes are fully cooked which may help.
Europeans do not oressure can, I believe they just might can dairy. I'm going to find out. Here in America, we are told not to can dairy , because the canning experts just haven't done the extensive tests on all the different types and fat levels of dairy.
Where did you get that idea from? Many countries within Europe certainly do can food, especially in the Eastern and Northern sectors. We do use both the water bath and pressure methods. In Ireland and the UK it's generally known as Bottling. Admittedly the best equipment comes from the States but it is very expensive to import. I have a pantry full of canned food and I know many other women in the area who have the same.
If the lids sealed solid I have a feeling you did not pack the potatoes tight enough in the jars. So there is too much air in the jars. I think would toss them or eat soon.
I would not.........some people do. The people who do water can something like process the jars for 2 to 3 hours. I would just pressure can for 40 minutes.
Butter isn't cannable and will result in illness. This is a "rebel" aka unsafe canning method that can result in botulism. Toss out any potatoes you processed this way.
@@sheglowsatdawn9226 Im guessing you referring to dry canning 🤔... But Butter is Very cannable. I have canned many jars of butter (pressure cooker). I also did the same with clearafiedbutter (Ghee)
@@ellissmithjr6599 Butter is dairy and dairy isn't cannable. Canning butter or any other dairy is taking some pretty big risks with serious and even deadly illness.
@@sheglowsatdawn9226 You in believing this reveals that you really do Not know much.. Milk,Cream and butter has always been Canned for many Generations my friend. As I mentioned before about (Ghee)... Ghee has been made in ancient times even before the Egyptian's were around,Ghee can sit on a shelf or kitchen counter after it has been opened and it Never goes bad... Milk,Cream and butter should be pressure cooked and again this has been done for many generations,Long before you and I have been born. I live near where my Great Grandparents homesteaded from the Carolina's to Mississippi,they traveled here on a wagon pulled by cows.. I learned most Everything from them growing up and Im 65yrs old now... You claiming that you can not cann dairy to someone as I is silly and ridiculous,Sorry. You should do some real research and stop believing who ever told you that false info.... Good Luck 👍😎🇺🇸🇺🇸🇺🇸.
There isn't Anything out there that can Not be canned... if you can eat it,you can cann it my friend. I Do Agree about Dry canning,that is Not real canning 👍. I also cann a lots of meat... Hamburger Chicken Sausage Bacon Chuck Roast Pork meat The list goes on 👍😎🇺🇸🇺🇸🇺🇸
@@jackiesnell3481 Thank you. My first canning project failed. The jars sealed, but during the process water from the jars of potatoes leaked out and I could smell potatoes cooking. Now, I don't know if I need to toss or eat right away. The jars are well sealed, but most of the water that was in the jars is now gone.
@@ng3069 Sure, if you want the butter to go rancid, it sure is fine. Seriously, it just depends on how long you expect this to last and at what temp it's stored. I can go about canning anything I want, no water bath required, no pressure required, no oven required... if I keep the jars at -20C or lower. The higher the temp, the more we need the additional preservation methods such as removing or back-filling the air and holding it at or above 250 F for 10+ minutes. It's true though, if you are going to bring the food back up to boiling and hold it there for 10+ minutes before eating then you will probably break down the toxin from most things that have viable spores above 212F, like botulism spores. If the spores are still viable though, they will continue to be viable after that boiling period.
@Seed Sprout Grow Newbie here. Please tell me the reason/s for using ‘canning/pickling’ salt vs sea or table salt. Thank you in advance. Enjoyed your video !!👍♥️
Covid brought out a lot of food anxiety. One of the ways people tried to cope with it was by learning food preservation skills. Although the motive was admirable, a lot of the advice shared on You Tube has been dangerous and even deadly. Dry canning is specifically prohibited by any and all reputable canning sites, including the USDA and multiple manufacturers of canning jars and lids. DO not put your life or the lives of friends and family at risk by experimenting with unsafe methods that breed the deadly botulism spores. Especially when the correct methods and hundreds of tested recipes are readily available. REMEMBER: BOTULISM CANNOT BEEN SEEN, SMELLED OR TASTED. YOUR ONLY PROTECTION IS TO PROCESS EACH FOOD ITEM PROPERLY...USING SAFE, APPROVED RECIPES AND METHODS.
This video demonstrates unsafe canning practices. The first sign of botulism is double vision. If you get double vision, go immediately to the emergency room and ask for test for botulism. In some locations, an antidote must be flown in, so do not delay.
@@eekoeek1 - canning without water changes the rate of heat penetration. You need to add liquid to get the proper heat penetration to kill microorganisms such as botulism. Think of it this way. Water boils at 212-degrees. If you put you hand in a 212-degree oven, you can hold it there for much longer than if you put your hand into a pot of boiling water (which boils at 212 F). Hope that makes sense. There should always be liquid in the jar when canning.
Wow I can’t believe how judgmental you are. I don’t really like tattoos myself but I have no problem with someone who has them. I find there’s something flawed about anyone who makes a statement like yours regarding someone’s freedom of choice. You have freedom of choice to jog on if you don’t like to watch!
Every one of you judged me for expressing my opinion. So you all think it's OK to judge me but it's not OK for me to judge her wearing tattoos. And that's OK with you?? Ever hear of freedom of speech? Y'al have a good day. God bless.
Omg!!!. The amount of haters in this comment section is unbelievable!!!. Move on if you don't like!. Its called freedom, use it while we have it. God bless you all. Seek Jesus 🙏❤
Im 76 and learned from my greatgrandmother, grandmother and my mom. I can double smoked bacon. My daughter had a fit "its NOT FDA approved " she's 58, so i said ur still alive, aren't u??? She said yessss. Well Honey u were raised on our bacon being canned. LOL. I love ur videos. Ty for sharing. Stay safe. 🙏❤️⚘️
I do it this way but instead of pouring water out in sink I pour it out in my garden and the plants love it!
You are the only person I found to explain EVERYTHING! What happens when you forget to soak to take off starch, level of water in canner, etc.; thank you so much!!
I love dumping these out of the jar, in the middle of winter, and making mashed potatoes. Wonderful!
They are not startchie in mashed wow
Any time of the year for me. ❤😂
I'm so glad I found you,I've never seen the dry can potatoes the yellow are so good thank you.
It's sad that people have to criticize what a person does it's their kitchen they can do what they want. Oh and even if you followed rules that the USDA and Ball put out there is the same amount of "unsafe" chances. If ya don't like it don't watch it go back to your "safe" videos.
I know, even amish been doing this for years and there thriving...
A lot what the USDA says is healthy it's not.
I have used methods that were not approved and a few years later...Walla!!! Its being done. Heating the lids before placing on the jar is one. I stopped that a while ago. Seemed silly sin e they were going in a 10# pressure cooker for 50 minutes. If that don't get them hot, nothing will
I think the idea is to kill any bacteria before you trap it in the jar and to soften the seal...
But any bacteria would get killed in the canner anyway during processing....
@@thefreese1 Well, we want to start with as sterile as possible, however boiling isn't sterilizing, but it's much better than not boiling. The gasket material has been updated and is now only intended for a single use. If you boil them then that is your single use. They might still work, but it's not assured nor intended and not part of the satisfaction/warranty.
I’ve done it both ways. Success with both!
Great video
You make it simple to follow. Thank you se much. Watching from Beautiful South Iowa 8/16/23
Thank you for sharing. You have a very clean kitchen. I enjoy your videos!
Great video, great information! Thank you!
Thanks for the video! Just as a side note, Ball doesn't recommend heating the lids before putting on jars now.
Good to know! Thank you :)
lol and I just started canning and I heated my lids as instructed , so of course now it's changed. I also kept my bands on just to find out that too is wrong. Thanks for the info
Most of us that have been canning for decades still warm the lids. Old habits die hard.
I still sterilize my lids too...
@@dgf41780 Why when pressure cooking does the same thing?
Hi. What is the shelf life of these potatoes, please? I enjoyed your video. I'm very new to canning & you were very easy to follow. Thanks for sharing.
Just a heads up it does not have to be canning or pickling salt. We use Redmond real salt in all of our canning.
Hi first time watching your video. Love that you can can dry pack. I will try this. But I have never used a pressure canner. And never will. I'm 62. My mom didn't use one neither did her mom. Gonna try this. I'm from Texas. 107 today. And we need rain bad. Thank you
Yes, we do need rain here in East Texas. Praying 🙏
Congrats Ruth on a long lovely life. Do you water bath? How do you do your canning? Also do you put water in your jars? I noticed this lady didn’t. Thanks for the help in advance. Charlotte from Texas.
Hi, watching from Trinidad and Tobago. Thank you for this information
This looks so interesting to me. I've never seen them dry canned and can't wait to try something new! For the time, did you just use the regular time for potatoes?
This isn't safe.
@@sheglowsatdawn9226 People did it before pressure can as ever came along.
@@leonaleaver7477 My Nana used to can a lot of vegetable, meats and fruits. She never dry canned anything, due to it not being safe.
@@leonaleaver7477 you have no proof of that whatsoever. Take the time to actually research the validity of your answer before posting potentially dangerous information.
Omg really. I will take up for Lena. Amish have never used pressure canners. Never. Minninites use them. Only in USA and Canada. People freak out about pressure canning. I've been canning all my life. Never used one never will. Nobody's died that 8 can find out about from boutchelism. So how about you guys leave others alone. And can your way. Ok. 5hank you
I always keep them on a shelf, in a plastic container with sides, in case of a leak. Potatoes are pretty awful if they go off in the jars. I've only had it happen to one jar in over 40 years of canning, but that was enough to get me to change my ways, lol.
Anyone know what the shelf life of the canned potatoes are?????
@@bethmchugh6640they say 1-2 years
Helloooo... good morning.. ok.. do you have an update how they came out.. verses water canned? they look amazing! thank you for posting this video..
How about a little bit of citric acid. It will keep them from browning.
If you soak them in lemon juice or absorbic acid. This keeps them from browning and even preserves them alitte longer. Hope you find this beneficial.
why not soak the in hot water? That is a trick for french fries to soak in hot water instead of cold. Worked faster and pulled tons of starch.
I prefer to soak at least in warm water. For one it brings temperature of the potatoes up so you are not trying to can with cold contents.
Can sweet potatoes be done the same way?
Great video
I am not criticizing you but if I were to do some small whole potatoes like this I would cut them half soak and rinse a few times. By cutting them in half it makes it easier for the heat to completely penetrate the spuds.
Is the butter just for flavor?
@@alyb8058 Thank you!
How long do they last?
I scrub taters with very warm water, if really dirty, it's then slightly soapy hit water.
Thank u this looks good. Wondering if I could add onion or carrots? Would the time be the same? Just found your channel 12/20/22 Watching from Beautiful Southern Iowa ❤️
I'm excited about this method so my questions are not opposing in anyway.
do they last just as long?
color change?
if we can potatoes dry why not other things such as asparagus okra corn etc.
some r canning carrots dry do you?
I’m relatively new to canning still, so potatoes are the only thing I have dry canned so far. I know people do dry can many other things. I believe many people dry can meat as well.
Yes, they do last as long. There may be color changes from the starches in the potatoes which is why I soak three times. If they are properly soaked, no color changes occur.
We have eaten three jars from this batch already and canned another 21 quarts after our last harvest. They are delicious! We heat and eat straight from the jar. Very tender but maintain their potato-y texture!
@@seedsproutgrow3169 meat is done in raw pack or wet pack - adding broth..i always raw pack. just put the meat in a jar and pressure can for 75 or 90 min. the juice of the meat is what fills the jar.
mai pi thank you! I have yet to can meat (at least not in a soup). We’ve got some chickens to process so maybe soon.
Tammy Landrum this is a dangerous technique don’t do it for potatoes or anything else.
@@pmcallister lots of people do it this way now with great success.
try lemmon juice for hour
I would like to do this. But I need to can in pints. What would the time be to can potatoes in pint jars?
You process them the same as conventional wet canning. Look it up I think pints are 30 or 35 minutes. What I do when dry pack canning like this I process everything 40 to make sure the core temps of the potatoes are hot enough.
Correct me if I'm wrong but wasn't that jar of taters that you showed already cut? That's where your browning comes in. I've been taught by my Grandma to always invert the jars, that gives a better seal. Not sure if you've ever tried that or not.
Your grandma is wrong. Inverting the jars before they are sealed can cause them to leak.
You really shouldn't invert your jars when canning anything.
I turn my jars upside down on my jams jelly's and salsa. Just for five minutes. Never leaked at all
Never invert a jar that can give a false seal as well as cause leaking and other icky issues which can let botulism grow and/or spoil the food or otherwise cause it to be unsafe to eat. If your jars aren't sealing sitting upright you need to revisit your processes and make sure your using band new lids with undamaged seals and jars in new condition with undamaged and clean rims.
Oh lordy.i have potatoes in my canner now.i did one short soak with citric acid . Then just dumped them in after draining....fingers crossed
Toss those potatoes they could contain botulism which is deadly.
That is how multiple canners do them. Never seen anyone do 3 soaks on whole potatoes, only cut ones. Yours should turn out just fine.
Why butter? It will sink right to the bottom during processing. Is it just so the butter is already in the jar when you open,/ use the tater
Might be better using ghee instead, that can be safely canned. I’m not sure about the milk solids in the butter?
I tried this did everything that was said to do and I ended up throwing them all out because when I looked at them just a month later they looked really bad and I didn’t add no butter I would never trust anything besides ball now
There is nothing there to preserve them. The pickling salt also known as hydrated lime stayes at the bottom and basically does nothing. The only thing to hope for is that the potatoes are fully cooked which may help.
I canned these and they turned out fabulous! A year later they still look great!
@@ng3069 lets see a picture of your year old potatoes.
Europeans do not oressure can, I believe they just might can dairy. I'm going to find out. Here in America, we are told not to can dairy , because the canning experts just haven't done the extensive tests on all the different types and fat levels of dairy.
Where did you get that idea from? Many countries within Europe certainly do can food, especially in the Eastern and Northern sectors. We do use both the water bath and pressure methods. In Ireland and the UK it's generally known as Bottling. Admittedly the best equipment comes from the States but it is very expensive to import.
I have a pantry full of canned food and I know many other women in the area who have the same.
As someone new to canning. What’s the difference with picking salt to,ordinary salt?
Iodine isn't added. It will discolor your food
Canning/Pickling salt, is pure salt without anticaking agents or other additives
I always trust a bigger lady to tell me about keeping food in bulk
Why do you add butter? Doesn't that shorten the shelf life. Thanks.
It does, butter is dairy and not cannable. This method is also unsafe all around and can cause botulism of the potatoes are eaten.
@@sheglowsatdawn9226 Да пошла ты! Иди на другой канал и тролл там.
Heeeeelllllp!!!! Followed all the directions and just put my filled jars in the canner and they are floating! What do I do?
If the lids sealed solid I have a feeling you did not pack the potatoes tight enough in the jars. So there is too much air in the jars. I think would toss them or eat soon.
Can these be done with WB ?
I would not.........some people do. The people who do water can something like process the jars for 2 to 3 hours. I would just pressure can for 40 minutes.
Very interesting that you didn't fill the jars with water,why not please?🤔
What does the butter do?
Butter isn't cannable and will result in illness. This is a "rebel" aka unsafe canning method that can result in botulism. Toss out any potatoes you processed this way.
@@sheglowsatdawn9226
Im guessing you referring to dry canning 🤔...
But Butter is Very cannable.
I have canned many jars of butter (pressure cooker).
I also did the same with clearafiedbutter (Ghee)
@@ellissmithjr6599 Butter is dairy and dairy isn't cannable. Canning butter or any other dairy is taking some pretty big risks with serious and even deadly illness.
@@sheglowsatdawn9226
You in believing this reveals that you really do Not know much..
Milk,Cream and butter has always been Canned for many Generations my friend.
As I mentioned before about (Ghee)... Ghee has been made in ancient times even before the Egyptian's were around,Ghee can sit on a shelf or kitchen counter after it has been opened and it Never goes bad...
Milk,Cream and butter should be pressure cooked and again this has been done for many generations,Long before you and I have been born.
I live near where my Great Grandparents homesteaded from the Carolina's to Mississippi,they traveled here on a wagon pulled by cows.. I learned most Everything from them growing up and Im 65yrs old now... You claiming that you can not cann dairy to someone as I is silly and ridiculous,Sorry.
You should do some real research and stop believing who ever told you that false info.... Good Luck 👍😎🇺🇸🇺🇸🇺🇸.
There isn't Anything out there that can Not be canned... if you can eat it,you can cann it my friend.
I Do Agree about Dry canning,that is Not real canning 👍.
I also cann a lots of meat...
Hamburger
Chicken
Sausage
Bacon
Chuck Roast
Pork meat
The list goes on 👍😎🇺🇸🇺🇸🇺🇸
can one do store bought
Can I use regular table salt or no salt at all?
I dont think you can use salt with iodine...
@@jackiesnell3481 Thank you. My first canning project failed. The jars sealed, but during the process water from the jars of potatoes leaked out and I could smell potatoes cooking. Now, I don't know if I need to toss or eat right away. The jars are well sealed, but most of the water that was in the jars is now gone.
@@cindylong2782 did you add water to the jars because this video is about NOT adding any liquid to the jars..
@@jackiesnell3481 Yes. I may be commenting on the wrong video. I watched several. Thanks!
Cindy Long.....It's normal for some of the product to siphon out into your canning water....if the jars seal, then they are ok.
Can you dry can carrots this way?
Ooo that's a great question and idea!!
Yes I've seen videos on it
What purpose does the butter serve? Just for flavor or gives a bit of moisture in the jar? Thanks!
It ensures botulism grows. Throw out anything you made with this method and try again using proper procedures.
@@sheglowsatdawn9226 A tad of butter is fine!
@@ng3069 Sure, if you want the butter to go rancid, it sure is fine. Seriously, it just depends on how long you expect this to last and at what temp it's stored. I can go about canning anything I want, no water bath required, no pressure required, no oven required... if I keep the jars at -20C or lower. The higher the temp, the more we need the additional preservation methods such as removing or back-filling the air and holding it at or above 250 F for 10+ minutes. It's true though, if you are going to bring the food back up to boiling and hold it there for 10+ minutes before eating then you will probably break down the toxin from most things that have viable spores above 212F, like botulism spores. If the spores are still viable though, they will continue to be viable after that boiling period.
I agree that Butter will go rancid after a time. However, I use ghee and don't have any problem at all with it going rancid.
@@sheglowsatdawn9226AH SHE PRESSURE CANNED.. SO NO CHANCE OF BOTULISM.. PRESSURE CANNING KILLS THE SPORES.
@Seed Sprout Grow
Newbie here. Please tell me the reason/s for using ‘canning/pickling’ salt vs sea or table salt.
Thank you in advance. Enjoyed your video !!👍♥️
I've seen people use Redmonds real salt.
Pickling salt doesn't have iodine in it.
Oh dear Lord, this is so UNSAFE !
Covid brought out a lot of food anxiety. One of the ways people tried to cope with it was by learning food preservation skills. Although the motive was admirable, a lot of the advice shared on You Tube has been dangerous and even deadly. Dry canning is specifically prohibited by any and all reputable canning sites, including the USDA and multiple manufacturers of canning jars and lids. DO not put your life or the lives of friends and family at risk by experimenting with unsafe methods that breed the deadly botulism spores. Especially when the correct methods and hundreds of tested recipes are readily available. REMEMBER: BOTULISM CANNOT BEEN SEEN, SMELLED OR TASTED. YOUR ONLY PROTECTION IS TO PROCESS EACH FOOD ITEM PROPERLY...USING SAFE, APPROVED RECIPES AND METHODS.
PRESSURE CANNING KILLS BOTULISM SPORES.
Hi Stephanie.
This video demonstrates unsafe canning practices. The first sign of botulism is double vision. If you get double vision, go immediately to the emergency room and ask for test for botulism. In some locations, an antidote must be flown in, so do not delay.
The best thing to do is prevent getting botulism by following proper canning procedures.
Tell that to all the people who can this way with no problem! Some of you people just need to skip canning.
Which part is unsafe?
@@eekoeek1 - canning without water changes the rate of heat penetration. You need to add liquid to get the proper heat penetration to kill microorganisms such as botulism. Think of it this way. Water boils at 212-degrees. If you put you hand in a 212-degree oven, you can hold it there for much longer than if you put your hand into a pot of boiling water (which boils at 212 F). Hope that makes sense. There should always be liquid in the jar when canning.
NO!
Yes!
Why no?
I hate tattoos on guys. On gals they are totally unacceptable. There is something flawed about anyone who'd do that to their body. Won't watch.
You are a horrible person. No one made you watch her video, which was very informative btw. JUST GET THE HELL OUT OF HERE.
@@purplepoodles4154 Talk about horrible people. Perhaps you should look in a mirror to see another one. God bless and have a nice day.
Wow I can’t believe how judgmental you are. I don’t really like tattoos myself but I have no problem with someone who has them.
I find there’s something flawed about anyone who makes a statement like yours regarding someone’s freedom of choice.
You have freedom of choice to jog on if you don’t like to watch!
Every one of you judged me for expressing my opinion. So you all think it's OK to judge me but it's not OK for me to judge her wearing tattoos. And that's OK with you?? Ever hear of freedom of speech? Y'al have a good day. God bless.
We are here about these here potatoes 🥔 not tattoos turd 💩