!!OMG TY..TY..TY! THIS RECIPE REALLY SAVED ME BC I DIDN'T HAVE ENOUGH CHZ &I ONLY HAD CANNED CHEESE!!❤❤
@lunchtaker41837 ай бұрын
Awesome video, thanks for the info!
@robertalnham208225 күн бұрын
Followed receipe and 2/3c noodles/1-1/3c sauce over-flowed when I vac-bagged. Weighted content and way past 8oz retort bags specify! Cut back to 1/2c noodles & 2/3c sauce. Slightly less than 8oz and bagged right. Processing in canner at 10psi/15min had no blowouts with #5wt on top of plate on top and packed fairly tight. Ate one couple days later and definitely edible but not exactly good looking. That's good as i have ingredients for another batch. Used my 'xk320 bagger's at 3.8sec seal time.
@deannealbrecht774 Жыл бұрын
Hi, y'all. I've been getting into canning recently and just started retort canning.
@wandershirefarm4281 Жыл бұрын
Make sure to join our group on Facebook Where we talk Food preservation and Retot canning everyday
@deannealbrecht7742 жыл бұрын
I'm gonna do Velveeta and shells.
@royjorgensen27666 ай бұрын
need water for the pasta
@robertalnham2082Ай бұрын
So 'medium' pressure is 10psi? Just guessing as canners are usually 5-10-15 psi. Time is 15 minutes? TIA
@wandershirefarm4281Ай бұрын
Pressure is dependent on the elevation of your kitchen above sea level. Not the recipe. Higher in elevation higher the pressure.
@robertalnham2082Ай бұрын
Can you add cooked meat? TIA
@wandershirefarm4281Ай бұрын
There is not reason I could not do meat. Other than the added time needed to the meat would make the pasta turn to goo. Now if it was a preserved type or shelf stable meat you could work with that. That would be up to you to experiment.
@soorajkuriakose87262 жыл бұрын
👏👏👏
@janew53515 ай бұрын
Could this be done in a jar?
@wandershirefarm42815 ай бұрын
Yes, I originally got the recipe from canning rebels of Facebook for a jar and then adjusted it to Retort pouch.