@@gracengrit3995 I’m sure they will love it!!

This one is called Arctic Babe (white flesh), I have another one called Necta Zee (yellow flesh) :)

Pretty much all at once! I typically harvest 2-3 times over the course of two weeks

The rubbery compound on the lids will have a big indent in it after being used once, and there are slight variations in where the lid sits on the glass each time you place it. So if it’s slightly off from that previous indent, it will increase the likelihood of the seal failing and ruining all your hard work :) that compound can also become brittle over time and lead to the same issues. There are companies that make reusable lids and of course anyone is free to reuse lids and just accept the risks :) thank you for the comment!

Yes! That’s recommended to prevent a false seal or jar explosion, very rare but if the ring is screwed on tight and pressure happens to build up in the jar due to contamination, it makes the jar more likely to break. You can also store them with the rings on loosely if you prefer that look!

@makinggardenmagic ok I appreciate it

@@phumes4783 if the lid is flat, carefully lift it by the lid and shake - sometimes they seal fully in the water rather than on the countertop

@@makinggardenmagic ok - thanks. All the lids are flat.

@@meganluby7570 it is safe, you may want to adjust vinegar amounts and the flavor and longevity may be affected but it’s hard to say how much. The only thing that’s affected is long-term eating & storage quality.

@@ThinkEddiee in theory, yes! Practically I’m not very experienced with grafting so there may be some caveats I’m not aware of, but if you’re in the US a local county extension office might be able to help you with specifics

Nope! Typically apple butter doesn’t need additional acid, but always follow a tested recipe just to be sure :)

Just wash with hot soapy water and rinse well! I use mine a lot too, the one thing to be careful of is that it can add foam to gelling recipes like jam unless you just use small short pulses :) best of luck!!

Oh bummer! You could try using wire or twine around the jar and lid, wrapped like a present kind of, if you make sure it’s tightly wrapped :)

So glad you liked them as much as I do!

Oh no! Possibly overcooked? If you microwave in short intervals just until they’re dry, they should be fine

@@kellychase1069 hey Kelly! I only recommend and teach the USDA approved methods so you might have better luck with these questions somewhere else - I will say that sometimes pressure cookers just need to be calibrated and that might solve your problem. Planning to do a video on pressure cooking sometime in the future! Also, on the peels - the peels also can have a lot of microbes and negatively impact storage quality. So I recommend peeling if the recipe says to peel. Thanks!

How fun! I hope you guys have a great time together :)

If you keep them in the fridge that’s totally fine!

Great questions! Zone is only included for plants that have biennial or perennial life cycles, since growing zones are classifications based on the lowest average winter temperature and what can survive through that temp. The sun requirements are general, so not cross-referenced with your location, but one of the nice things about this database is that it is customizable to your situation! So you can mark plants that you know are part-sun in your climate as that, and often your county extension office can help you get a full list of that kind of information. The hope is that this becomes more and more useful over the years for you because it’s truly customized to your setup :) thank you and I’m so glad you’re liking it so far!

I often tilt the jars going in to try to eliminate an air bubble underneath, but sometimes with smaller jars or just a few jars it’s really hard to avoid! So in that case, I either go realllly slow or just drop the rack and place them in with the jar lifter :)

They don’t always look nice! But I have extremely sensitive skin so I always wear two layers of gloves in the garden and use a homemade calendula beeswax salve, and I like to keep my nails painted & filed because they break & peel a little less frequently :)

I appreciate your comment! Food safety concerns stop a lot of people from even trying, so I’m really glad to hear that emphasis was helpful for you :)

@@JessicaBennett-r9m yes that’s ok for canning!

Thank you for letting me know! I have added the recipe directly in the description, it looks like I accidentally let the hosting lapse on my site and it has all been deleted :/

Thank you for watching!