I’m not sure the texture would hold, I haven’t tried that

@@abbeyverigin and how long does the cream hold ?

Potatoes were raw for this recipe. My pressure canner requires 3 quarts water, might depend on brand/model. These are 1 quart jars. These are pantry staples for us! Happy to have you here :)

Fully cooked, just heat and serve :)

I am so happy to hear that!

No the processing time for chicken broth is actually 25 mins for quarts, so no need for additional processing time if using with the potstoes

It is in the description box

You don’t have to, if you want the fluffy texture you need to though

Always finger tip tight. How much water in the pressure canner may differ by brand/model. For my presto 3 quarts

Chia pudding I find I just don’t want daily, lunch packs I only have 3 of the divided containers so I typically prep those all at once then put together the others once I’ve got the containers clean again

What is the recipe for Ramen Broth Abbey. My son buys the dreadful ready noodles and uses the packet flavouring. He is having his sigmoid colon removed next week so I am canning nourishing low residue food and broths for him. Hope you see this! 😊

Hi Carrie! I usually do, this time I didn’t because I cooked with garlic and ginger and didn’t see a use for it. I’ll save it from a normal batch and use it to cook veggies. Adds a lot of good flavor!

Haha I was pleasantly surprised! It felt too easy for it to work. Thanks for watching Carrie!

Thank you Shelley!

Thank you Nancy!

Turned out great, we had it for dinner tonight! Thanks for watching!

Thanks for watching Denise!

Not much this year, I just have another round of carrots, beets and kale. Keeping it super simple. Thanks for watching!

I appreciate this! I’ll have to save this info for the next batch.

@@abbeyverigin Just another safety tip if you ever get to the point of smoking the bacon it’s a low oxygen environment and you need to use nitrate cure 1 @0.25% to avoid salmonella. The other option for smoke is to use liquid smoke.

@@abbeyverigin I thought I would share this recipe for bacon. Ingredients 5kg pork belly 300 grams course de-iodised salt 250 grams brown sugar 10 grams white pepper 4 bay leaves finely chopped 25 grams ground coriander 5 juniper berries crushed Nitrite 6% strength at 0.25% per kg of meat (optional if not smoking) Directions Combine and mix all ingredients Rub in half the cure reserve the rest Place in non reactive container and rearranged the bellies each day pour off liquid After four days rinse off bellies and apply reserved cure and allow to cure for a further four days rearranging the bellies and pouring off liquid. Remove bellies from container rinse off and soak in fresh water for two hours. Pat dry and allow to dry. You now have a couple of options cold smoke for 8 hours with maple wood once cold smoked its then ready to cook and eat. Option 2 hot smoke Place in smokehouse at 50 deg C for 1 hour no smoke Raise smokehouse to 75 deg and apply smoke and cook until 57 degrees internal temperature is reached, remove from smoker and refrigerate then slice and cook. Option 3 cook like you have for your last batch.

It’s so good! Thanks for watching