Hi. I have never doubled that recipe but i have successfully doubled raspberry jelly.

Hi. You are sooo close! Yes you can omit the tomato paste and leave the processing time at 75 minutes. You are also at 11 pounds of pressure!🙂

How many do you have? I now plant 500! I give some away to family. Last year for the first time I sold some at a market. ☺

Bob Dole

Hi! For canning It has to be a jar approved for canning. Once you open the jar you could always transfer the contents to anther jar ☺️

Hi. The information is a little sparse. But i did find a couple of trusted sources that had the following information saying electric multi-cookers are not recommended nchfp.uga.edu/blog/can-i-can-in-a-multi-cooker. But the I did find this article giving some information at the end of this article: nchfp.uga.edu/newsflash <Please note: This statement about electric cookers does NOT include the Ball Automatic Home Canner for acid foods only, which is electric, but (1) is not a "multi-cooker", but a dedicated canner, (2) comes with its own instructions and pre-set canning options for specific food preparations, and (3) has had proper thermal process development done to support the recommendations with it. Jarden Home Brands also sells an electric boiling water canner, but it is not a pressurized appliance and for canning purposes operates similar to a traditional boiling water canner. Directions from the manufacturer for this Ball canner, as well as for the Weck non-pressurized electric boiling water canners, should be followed to get them assembled and for managing temperature settings to achieve a boiling process.> I hope this helps

@@NancyAnn67 Its soooo much fun! I am addicted . My new favourite is browned butter sour dough chocolate chip cookies. Good luck!

Thank you for those kind words! You never stop learning but it is a fun process!

That sounds amazing! You are going to have quite the batch of jelly!!

Happy Canada day to you as well!! Thanks !

Thank you! Happy Canada Day!

@@LivingOffTheLand you to 😀🇨🇦

Hi. Thanks for your kind words! Dehydrators are all very different but I would start on a low temperature and keep an eye on it. If it does not seem to be drying well increase the temperature. I hope this helps!

@@LivingOffTheLand Thank you for your prompt reply. I have a four-tray Excaliber. I forgot to ask, why do you cut the bulbs off of the scapes, and do you use the bulbs for any other recipes?

@@rhondabaker7611 Oh that is a nice dehydrator! That is a great question to which I have no answer. Not sure why I cut them off to be honest. I guess its because I am not sure how they will blend. I guess you could always try a small test batch with the bulbs to see how it turns out. I usually just compost the bulb. Let me know how it turns out if ever you try leaving them on!

@@LivingOffTheLand You are such a nice woman. Thank you for your reply. My salt turned out beautifully. I started at 125 on the temperature but felt it was too hot, so I turned it to 105. That's the temperature I use to dehydrate most everything. I watched so many videos and finally found one that said the bulbs can sometimes be woody or fibrous. I did see several people using them, but the bulbs were in the very early stages and small.

@@rhondabaker7611 So happy to hear your salt turned out so well. Thanks for the information on the bulbs its nice to know. Thanks for your kind words I love the opportunity this platform gives for sharing and learning together!

Hi. The recipe is beneath the video in the description. You just click on the word more and you should see it there.

Interesting to hear about what others have canned!

Hi. Here is what I found. The source is linked below <Using dried garlic and/or herbs is the safest way to make infused oils without acidifying the product. Fresh herbs introduce water into the oil, and dangerous bacteria need water to grow. Dried herbs and garlic add no water to the oil, so bacteria can’t grow. Select a good-quality olive or other vegetable oil. Add your flavor additives to a clean container. Heat the oil to 180°F in a pot. Pour the oil over the dried additives, cap your container, and cool. Store oil containing dry garlic, vegetables, and/or herbs in a cool, dark place. This helps keep the fat from going rancid. Rancid vegetable oil does not look or smell any different. However it has been linked to cancer and early aging. Do not store for more than three months. After three months, throw away any unused oil.> extension.umaine.edu/publications/4385e/#:~:text=Using%20dried%20garlic%20and%2For,olive%20or%20other%20vegetable%20oil.

Hi. You are right. It is 1 tsp of butter. I fixed the listing. Thanks for watching!

Its definitely a game changer if you want to preserve low acid foods. Sometimes some communities have classes or equipment to loan out. Never know what you can find in your community. Good luck!

Hi. I am not familiar with this kind of vacuum sealing sorry I can't offer any advice.

Thanks for watching!

Hi. All depends on which ingredient you are referring to. If it is salt I think it would be 1-2 tsp.

So glad I could help. Whatever part of the world you are, your garden is further along than mine. Mine scapes are not even out yet! Thanks for stopping by!

@@LivingOffTheLand In Wisconsin June 2024. Thank you again.

@@otto8049 Hmm interesting. On a map Wisconsin does not look like a big difference than New Brunswick Canada! Thanks for sharing!

Hi. From what I find Florida is below 1000 feet so to process a half pint jar you would process them for the same amount of time as I did, 40 minutes

Hi. For basil I don't use liners. The leaves are typically big enough that is doesn't fall through,

Thanks for the great idea!! xoxo

Thats a great idea thanks for sharing!

Hi. In the Bernadin canning book it says “Unfortunately, lobster is not one of the foods for which home canning in mason jars is recommended. The recommended home preservation method for lobster is freezing. We have searched the U.S. and Canada, talking to a broad range of food authorities. There is no record of any university or food processing authority development of a method and/or time for safe processing of lobster in mason jars, at this time..”. You can also read more here: www.bernardin.ca/en/how-to-can/faq.htm#:~:text=Can%20I%20can%20lobster%3F&text=Unfortunately%2C%20lobster%20is%20not%20one,method%20for%20lobster%20is%20freezing.

Thanks☺️

Oh but you should make some! It’s really not hard. You could always make them with canned chicken peas as well. Thanks for sharing your story☺️

Thank you!

Merci!

Hi. Well well I guess recommendations are always being updated and improved. Thanks for the heads up!. I do see that for chicken it recommends 1 1/4 inch headspace. Thanks!

Hi. You are right that your chickpeas to be hot when you can. If you have more than one batch, perhaps you could only boil half of the chick peas, can those then boil your second batch. I agree that keeping them hot while waiting for the first batch may overcook your chickpeas.

That is a great idea to make this with chickpeas. You have given me an idea. Thanks for watching!

Glad to hear the are quite good! Don't be afraid to dress them up after you boil them with cheese or sesame seeds or whatever you like!

Hi. I haven’t noticed a mouthful of spices. Everything seems nicely blended. I hear you about being a rebel canner. I am kind of a by the book canner lol. Thanks for watching. ☺️

@@LivingOffTheLand thanks for sharing your experience. Perhaps I’ll try it as the recipe is written first!

You are so welcome!

Hi you can certainly freeze your cooked chickpeas. if you freeze in glass jars be sure to leave room for expansion

Hi. I don't think that would work. The steam canner's lid sits on top (like a pot) but there is a hole in the lid that lets some of the heat or steam escape. I assume alot of testing has gone into making suer that that hole is the perfect size to ensure the inside of the canner stays at the right temperature.

Please watch RoseRed Homestead. She’s a scientist and answers this question very well. Pull up her show titled “how to make your own steam canner“. I hope this helps.

That sounds incredible! What a great idea. Thanks for sharing!

Thank you so much! New Zealand. Nice! Thanks from New Brunswick Canada😁

Hi! It is such a fun adventure! Thanks for watching!

Hi. Every canner can be different. Mine is 3 quarts of water. There are also lines inside the pot and I just put enough water to the first line. Be sure to check your canner’s instruction manual.

Hi. Great question. While they do cook when canning, beans soak up so much liquid when cooking and canning. So if you didn’t precook, all the liquid in the jar would be gone and they probably would not cook properly because of the lack of liquid. All beans need to be precooked.

@LivingOffTheLand I can dry beans all the time but never chick peas. I've never precooked them before canning. I tried canning chick peas the askew way as all the other brands I can (no-precook), but the chick peas didn't expand like the others, so the jars weren't full of them. I thought they would expand more.

@@SaturdaySoul Well thanks for clarifying. I did look at the recommendations at the National center for home food preservation. It does say to either pre soak or boil. It is interesting that chick peas didn’t react the same way as your other beans.

@LivingOffTheLand well thank God I'm not gonna die 😂😂 AND now I know how to can chick peas! Thanks for all the great info!

Hi. Yes you are correct it will cook during the canning process. I usually follow the recipe. This recipe says to brown your meat. When you look at the why it’s not so clear. Is it because the meat shrinks, less ,fat in the jar, better flavour? It’s not really clear. I wonder if it is to heat everything to the same temperature. Sorry I don’t really know the answer, but good question.

Hi. Most recipes ask for warmed or hot jars. One exception is when canning chicken. One of the reasons why is to avoid breaking your jar. When you put hot liquid in a room temperature jar there is a risk of it breaking. ☺️

@@LivingOffTheLand Thanks for taking the time to reply, Teresa. Yes, I knew they should be warm, not cold...just wasn't sure if they needed to be piping hot.😉 Also, I did quarts (7) and experienced about 20% siphoning (12# pressure for 90 min in a dial-gauge canner at 3500')... any idea why?