Please ont say sorry for the cats I am your company and I like cats thank you

Thanks for a very informative video. Bought the ham, now to begin. Thank goodness for the fast forward button.

YUM!!!!! This is making me so hungry! I subscribed.

This looks so good! I make something similar fairly often. Only I use cut up bacon sometimes, if we don’t have sausage.

I find ham seems to intensifies the salt and I'm not sure I want that.

I found ham base at Gordon Food Service (GFS Marketplace. It is also a restaurant supply store, open to the public

How long do the jars last at room temp in a walk in pantry?

Hi, Just a quick note to say thanks so much for the video. I watched about 30 different videos and yours just seemed to be so simple and easy to follow. I just got done with the batch, can't wait to try them.

Good video thanks looks good

Thank you for the wonderful video. ❤️🙏🏻🌍💓

Amazon sells a ph meter that you can use to insure your food is safe to hot water bath. I use my own salsa recipe and as long as the ph level is below 4.6, it’s safe to can using the water bath method. I think mine was around $18.00. Totally worth it imo. 😊

I buy my ham base at Amish Country in Ohio! Millers! I think they have an online store

What about 1/2 smoked boneless ham? Found a steal after Easter.

Very good down to earth video thank you

What does the canned ham actually taste like? I'm worried the flavor will cook out of the meat during pressure canning. I don't have ham bouillon so I would have to use plain water or boil a broth using the bone. All I've got is pre cooked bone in spiral ham and I just want to know if it's going to be worth my time and effort canning it at all. Thank you.

Nice job!! This looks good. haven't made this recipe yet. I love grandma Clara's channel. I got her cookbook for my birthday this year. Lots of nuggets of wisdom included amongst the recipes. Take Care and Happy Holidays to you.

Your sweet- you explain things nicely. And- I like your kitchen 😊….- looks nice and homey, well loved and real!

Did you blanch the carrots, onions and veggies before? Did you cold pack everything in the jars?

You can add peppercorns to the stock before cooking and omit adding pepper later.

Too long to watch.

Gosh I wish I had started buying more jars when this video was made. Jars are ridiculously expensive now! This could also be the base for chicken and dumplings. Just make dumplings and done. Thank you. Have twelve chickens to process.

She was not ready for this video.... Not a good video for me

Just a tip.....as long as everything is close to the same temperature you are good to go!

Do I have to Can it Or can I just put it in the jar and put it in the refrigerator I want to make only a couple of them

thankyou so much I have a pressure canner but scared to use it

It is virtually impossible to find ham base in grocery stores, I’ve only ever seen it in restaurant supply stores and grocery outlet stores. Due to that, I’ve always made my own ham broth with smoked hocks and veggies.

Hej Do i have to submerge the jars under water ? I found when i did it some of the jars were leaking air. I am using normal jam jars, do i need to use the ones that you have ? Thanx

This recipe is off the charts delicious!!! Thank you for sharing and going step by step.. we canned together today 😅👏👏👏👏

Interested in where to find "Ham bullion"

How many times are you able to reuse the rubber seal?

Thank you! Take care.

I just made salsa for the first time, do not use apple ciders vinegar, the taste is ok but I don't like the smell, at all

Thanks so much. I just finished loading all my jars and your recipe is going in the canner right now

My husband and I made salsa for the first time a couple weeks ago and used your recipe. We followed most of your unapproved changes. I agree that vinegar has no place in salsa :) Used a little less cilantro and no tomato paste. We actually made a half batch. It is soooo good! Making a full batch again really soon!

Too bad because the flavor is in the fat. Carbs are the real problem; ask a diabetic.

I add celery to the salsa,; however. With additional celery, I pressure can the salsa for 30 minutes

Yes here in the Chi it is a big thing LOVE the beef sandwich that way !!

Oh this looks so good I need to lean to do this !!

I came across your video. So smart and easy. Thank you for sharing. Keep up with what you do.

Would love recipes for the canned pork! Thanks for the videos

I thought it was 90 minutes for meat?

Where did you find that nice looking jar lifter?

I'd like some chutney recipes...newbie here but I'm starting out

I was told that pressure canning ham was a no no. Something about smoked hams or nitrates. Is it safe? Because I'd love to ham on the shelf!

I think you hit on a real deficit - How to use the canned food in meal preparation. For things like fruit, jam, jellies, pickles, it's intuitive. But for meats, it is not always obvious. Would love to learn more about that! Using the ham (chicken too?) for fried rice is brilliant. I have been canning for years, but always end up with stuff on my shelf and wondering how to use it.

Oh WOW those look SO GOOD !! I got to try them LOVE all my colorful Veggies

Annette, I throughly baked and diced up three hams. Do you think I can still can them or it’s too late for that since I baked?

What is the name of your D bubbler and where do you get them?

Lol I'm in my garage and I heard the cat and thought one had gotten in here with me ! That's great!

What do you know! I bought the same brand ham 6 years later! I got a 25 pound ham. The regular price is a WHOPPING $80.00. It was on sale for $25.00! Thank you so much for sharing from Chicago Southland. STAY SAFE! 😁😍😷