Wow! I was amazed at your not using the funnel, and the success you had placing the cheese into the jars. Great job, and this is definitely something I will try. Thank you so much! P.S.: I dont care if this method is not approved by some govt. agency; if it is approved by you, good enough for me!
Thank you lol . It is that little ladle , I must find another . It came with the instant pot and I swear I use it everyday in some way , I'll be lost without it one day ha .
Oh that was an interesting canning episode. Who knew you could can a velveeta cheese sauce. I have taken a break from bad news and prepping. Just concentrating on family, friends and the holidays. All the best to you and your hubby Fanny🎄
Thank you Fran . I've taken my fair share of breaks , they are needed . I want to reel things in by Jan. Focus on gardening saving money and shopping sales . Enjoy your friends and family , wish mine were here , maybe some day . Hugs
After this recent outage, I appreciate your canning videos and food prep ideas even more. Went to the store, mostly to pick up gift cards and stopped by a Kroger market for some produce and cream. Traffic and stores were busier than usual and many items already out of stock for a mid-afternoon Monday. Maybe just the holiday rush. I honestly can't remember what is "normal" for this season of the year anymore. Take good care
Oh no ! Another power outage ? That is worrisome being we haven't hit the heart of winter yet . I don't think there is a normal anymore , usual the baking items would go thin early Dec but not out . It is all so willy nilly now . Stay safe and warm my friend
@@FannyUrbanhomesteader It was the outage last week which still has me thinking of various remedies/alternatives to "what if . . ?" Was listening to Dave's report today (12/6) over at southernprepper 1. He read a message from a reader talking about grinding up bone meal for pets. I just had to give you and your channel a shout out. You have the most user-friendly ability to demonstrate how easy it can be to plan and prepare for shortages, supply-chain issues, etc. I still can't get over what you rendered from one Thanksgiving turkey! You're like Strega Nona, only with turkey instead of pasta (though no doubt you can stretch that too!). 😃
No you don't taste it , it keeps the flavor and gives shelf life through the canning process . Sometimes things taste odd after canning if you know what I mean , this just keeps it tasting as it should . Hope that makes sense
This is off the subject, but I’ve watched your videos using oxygen absorbers. How do I know what kind and size do I buy. Like if I do quarts or pints. And is there a certain kind I use. Thanks for taking time to help a girl out. 😊❤
For pints usually 100 cc should do , I usually use 200 just to be on the for sure side , same with quarts , just throw in 200 cc . Plus if you vacuum seal all the better . I do not use them in sugar because it will turn into a rock . Buckets are between 1000 and 1200 cc . Hope that helps
This box looked smaller than the other 2 I have , not sure by how much . I got 4 1/2 pints so you can get 2 full pints , which is 2 pounds of cheese essentially
Why are you putting vinegar in your cheese? You don't explain anything. What is with the Mustard? I thought you were just canning velveta but your making a recipe for something yes? What though? What would you use this cheese on?
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Wow! I was amazed at your not using the funnel, and the success you had placing the cheese into the jars. Great job, and this is definitely something I will try. Thank you so much! P.S.: I dont care if this method is not approved by some govt. agency; if it is approved by you, good enough for me!
Thank you lol . It is that little ladle , I must find another . It came with the instant pot and I swear I use it everyday in some way , I'll be lost without it one day ha .
I guess things are about to get real. I'm about as ready as I can be. I worry about the animals. Stay safe, healthy and happy.
I feel the same , not sure what else we can do . I'm going to focus on growing this year , see what I can grow in diff areas of my yard
Oh that was an interesting canning episode. Who knew you could can a velveeta cheese sauce. I have taken a break from bad news and prepping. Just concentrating on family, friends and the holidays. All the best to you and your hubby Fanny🎄
Thank you Fran . I've taken my fair share of breaks , they are needed . I want to reel things in by Jan. Focus on gardening saving money and shopping sales . Enjoy your friends and family , wish mine were here , maybe some day . Hugs
@@FannyUrbanhomesteader oh, I like your plans for January. We can compare our progress🍅🧅
What a great Idea, thank you!
After this recent outage, I appreciate your canning videos and food prep ideas even more. Went to the store, mostly to pick up gift cards and stopped by a Kroger market for some produce and cream. Traffic and stores were busier than usual and many items already out of stock for a mid-afternoon Monday. Maybe just the holiday rush. I honestly can't remember what is "normal" for this season of the year anymore. Take good care
Oh no ! Another power outage ? That is worrisome being we haven't hit the heart of winter yet . I don't think there is a normal anymore , usual the baking items would go thin early Dec but not out . It is all so willy nilly now . Stay safe and warm my friend
@@FannyUrbanhomesteader It was the outage last week which still has me thinking of various remedies/alternatives to "what if . . ?" Was listening to Dave's report today (12/6) over at southernprepper 1. He read a message from a reader talking about grinding up bone meal for pets. I just had to give you and your channel a shout out. You have the most user-friendly ability to demonstrate how easy it can be to plan and prepare for shortages, supply-chain issues, etc. I still can't get over what you rendered from one Thanksgiving turkey! You're like Strega Nona, only with turkey instead of pasta (though no doubt you can stretch that too!). 😃
Does the vinegar, milk and mustard change the taste of the velveeta? How long do you think it will last on the shelf?
No you don't taste it , it keeps the flavor and gives shelf life through the canning process . Sometimes things taste odd after canning if you know what I mean , this just keeps it tasting as it should . Hope that makes sense
🥰 Thanks 😊
Is the canned milk evaporated?
Yes
This is off the subject, but I’ve watched your videos using oxygen absorbers. How do I know what kind and size do I buy. Like if I do quarts or pints. And is there a certain kind I use. Thanks for taking time to help a girl out. 😊❤
For pints usually 100 cc should do , I usually use 200 just to be on the for sure side , same with quarts , just throw in 200 cc . Plus if you vacuum seal all the better . I do not use them in sugar because it will turn into a rock . Buckets are between 1000 and 1200 cc . Hope that helps
Thanks Fannie!
NP Lori :)
How many jars did you get outta that block
This box looked smaller than the other 2 I have , not sure by how much . I got 4 1/2 pints so you can get 2 full pints , which is 2 pounds of cheese essentially
Why are you adding anything to the cheese?
To preserve flavor and shelf life through the canning process
Why are you putting vinegar in your cheese? You don't explain anything. What is with the Mustard? I thought you were just canning velveta but your making a recipe for something yes? What though? What would you use this cheese on?