How to Can Milk | Pressure Canning | Secret to Using Canning Lids

[@brendacosby2186]

I liked your video the moment you pointed out how the government wants to control everything we do, have and eat!

[@HeritageWaysKatie]

Sad but true.

[@karenfanjoy]

AMEN!

[@beckystahl5830]

AMEN!

[@keyjam9]

Believe it or not, sometimes the government is right. Botulism spores don't care about politics. If you get sick you will want the government hospital to keep you alive.

[@americatruecrime]

​@keyjam9 I agree. It is especially dangerous when not keeping constant pressure for at least 45 minutes for pints. Just turning off the heat once it reaches pressure but not sustaining that pressure is playing Russian roulette.

[@Wanda6308]

I am a new subscriber from Michigan, doing research on how to can milk. thank you for your video and time to show us.

[@MrsVickiHolland]

Thanks so much. I just pressure canned my first batch successfully. I will be buying the Superb lids. God bless your family.

[@HeritageWaysKatie]

You are welcome!❤️

[@lisagraced8112]

There are so many things that I enjoy about your videos, but I do believe my favorite thing is the confidence you instill which encourages viewers to try new things as well as improving the techniques of skills we may already have. Thank you, sweet Miss Katie. 💕

[@HeritageWaysKatie]

You are always very encouraging to ME, my friend. I appreciate and value you. ❤🏡❤

[@indiareiss434]

Thank you for sharing! I've canned milk several times now and I love it! I wanted to watch your video for a refresher and I'm so glad you shared that one fluke batch you got that was caramelized looking. I had one come out like that!

[@amyB1977]

Started canning milk a couple years ago! Glad to see you sharing this information

[@HeritageWaysKatie]

That is awesome! I sure have enjoyed having it in my pantry.

[@cathyjo7975]

Hello! I just found your video! Thank you so much for sharing your wisdom and knowledge with us! I live about 7 miles from millersburg! My friend who is Amish just told me about superb canning lids. I will be canning with those from now on!! Again thank you! Blessings

[@CcDecember-yq1nf]

I just watched another channel doing the same thing canning milk. A viewer posted that she had a 1943 Kerr canning book. She shared what it said and it said to pressure can at 10 lbs for 10 minutes. Or water bath can for 60 minutes. Interesting huh. Just sharing for FYI!

[@flipperc6042]

What about quarts? I haven’t seen one or time for quarts.

[@CcDecember-yq1nf]

@@flipperc6042 sorry she didn't say anything about quarts.

[@brittanybland8380]

I got those same lids from the Amish. They are literally superior to anything else I have ever seen in my life and I will never buy anything else again! They are so amazingly better.

[@HeritageWaysKatie]

So happy you like them. ❤️🏡❤️

[@milliesecond102]

​@HeritageWaysKatie Hi Katie! I just found you through this video. I'm new to canning, and I appreciate how simple it can be with the right teacher ❤

[@judykish1481]

You are awesome! Loved your video - a true patriot and Queen of canning. You're one of few that has a great amount of experience canning and explains it all very simply for those that are new to it. God bless!

[@HeritageWaysKatie]

How kind of you! I am grateful if I can provide any help along folks’ canning way. Thanks for visiting ♥️🏡♥️

[@judykish1481]

@@HeritageWaysKatie So I just did another batch of milk today and decided to try a jar of some from Sep 5th I canned (2%). I was very curious how it would smell & look. The milk has a very very slight caramel smell and tastes great. Yours seems a bit whiter than mine - mine were slightly off-white. I'm at 10 lbs pressure where I am (672 ft) and MAY try 5 lbs instead to see how that works. In any event, I am very happy with canning milk. It'll be great to have on a shelf as a back-up or just to use in desserts, or general cooking.

[@HeritageWaysKatie]

Awesome! Mine is kinda carmel-y colored as well. @@judykish1481

[@judykish1481]

@@HeritageWaysKatie Hey Katie - my milk only lasted 4-5 months on the shelf. Kept in basement where it's quite cool, no lids compromised, tasted great at the 4 month point, then after that, the milk got darker in color, and had a sharp almost bitter type sting to it. What do you think caused it?

[@HeritageWaysKatie]

Oh, not sure…. I am still using mine from last summer. Sorry, wish I had the answer for you. I will say this, though, I have had store-bought sweetened condensed (not evaporated) to go bad. I opened it and it was black. Odd. Isn’t it interesting that store-bought foods aren’t 100% assured. 😉

[@lukelucy1980]

Thank You. Island Hurricane, Out of Electricity for 8 months. I got by using my stock of Stored Canned Evaporated and sweetened condensed milk. Now living State Side, and gathering foods to put back... Organic Canned Evaporated and Sweetened Condensed milk is almost $5 a can. I'm going to home can, milk So happy for your input. It is giving me Confidence that my canning experience and instinct is in good order. Have you done sweetened condensed ?

[@HeritageWaysKatie]

I have not done sweetened cond yet but I hope to!

[@lukelucy1980]

@@HeritageWaysKatie 🥀🌻🌷🌼🌴

[@pjjp6341]

⁠@@HeritageWaysKatieI watched a short video of a woman putting a can of sweetened condensed milk in a crock pot, on low heat, kept the lid on all night, water covering the entire can, and next morning (nothing had exploded, lol; never use high heat) when she opened the can it was a Carmel color. Tasted just like Carmel she said. Turned into Carmel sauce. I’ve not tried it. I know there’s faster ways to make actual Carmel/toffee. But this was a recipe given to service men in The first and or 2nd world wars, to accommodate coffee drinkers. They could pack the can and use it over the week for their coffee. Interesting. I had never heard of this process but many in the short video comments added their methods. Yes Research! Maybe you’ve had experience doing the sweetened condensed milk this way. By the way, this is my first time to attend your class, I came especially for this topic! I love learning News ways to save foods! Ive Canned velvetta and Rotel dip, and straight cheddar. The most important thing I learned about canning cheese is to leave them in the canner after removing the canner lid, allow it time for the oil in the cheese to re-incorporate into the solids. Thx so much for this video! Ps. I’ve also done store bought homogenized milk and heavy whipping cream, but haven’t tried them yet. I hope all it takes is my good smeller to tell if it’s safe to use.

[@HeritageWaysKatie]

@pjjp6341 What a joy to have had you in my recent class! 😃 Yes, this is how to make caramel for Caramel Pies as well. I appreciate your comment and sharing your experiences with canning cheese. Very interesting! My MrP would be all-in if I canned Velveeta!😃😍

[@beckystahl5830]

I used Superb brand lids for the first time a couple weeks ago and I love them! I rarely have seal failures but a month ago I had 3 of 7 jars of chicken that did not seal. Two were Ball and the other was something without a name on it. The next canning session was Superb lids and I won't be purchasing any other brand. I love the sealing thud as well as the lid being visually concave more than any other brand I've used.

[@sylviabibler3036]

Thank you for your video on canning milk. It was excellent!

[@dorenawaltman4561]

I can milk have had it to be beautifully white, and also caramel from cooking it to long, it’s all good my girls and I love it😊

[@higheraimhomestead5293]

This is a great instructional video for someone who has never canned milk! One of the best Katie! I've been canning milk for years. For those with milk sensitivity they can also use this method with the lactose free milk. As you stated it's not approved by the powers, but our kitchens, our rules! I'm loving the things you've been sharing! I'm all about the old ways and preserving those ways! You do such a great job!! 💜

[@HeritageWaysKatie]

Glad it was helpful! I am always thankful for you and your comments, Debbie. Thanks for always sharing, as well! God bless.

[@Julie-uh5jk]

just the first few minutes of this video i'm a fan! YOU ARE AWESOME!

[@HeritageWaysKatie]

Aw, thanks! For watching and commenting. ❤️🏡❤️

[@susanhopkins3324]

I love this milk for sausage gravy. Can't wait for the sausage video.

[@HeritageWaysKatie]

Awesome! We'll talk sausage next week! ❤❤

[@bridgetholbert]

Could you do this same method with heavy whipping cream?

[@kimberlyann777]

Yes!💯🎯

[@cindland]

Should be fine bc heavy cream is already ultra pasteurized!

[@Seacrystals-nc]

Thank you for your time. Love the video.

[@stupidloopinfinite4768]

Love your video, thanks so much!

[@JMeixsell]

Thanks for this video. Canning milk is my next project.

[@HeritageWaysKatie]

Hope it works well for you.

[@treadlesewingnana3897]

I love the sound of jars sealing. Thank you for this video. Sure wish I could get hold of raw, real, milk.

[@HeritageWaysKatie]

I have been there, done that......trying to find raw milk. With more and more folks getting milk cows these days, perhaps you can buy into a herd share or whatever your state allows.....😉

[@lawana960]

I didn’t know you could can milk! I can everything else tho, including butter

[@NanasWorld2007]

oh that is awesome,. We are not milk drinkers and I buy a half gallon and end up throwing part of it out. cause it spoils. I am going to give this a shot. I use powder milk a lot due to the fact of not wanting to waste my money or the milk. Thanks Ms Katie. I do hope that your family has a blessed Holiday. May God give you health and love during this time of year. His mercy and grace is so overwhelming at times in the small things in life. Love you

[@HeritageWaysKatie]

Hello my friend, yes, you should at least try doing this with your extra milk. I would recommend canning half of it when you bring it home from the store. If you try smaller jars, I would suggest the same process and timing. Thanks for your encouraging words! Happy Thanksgiving to you. 😘

[@flipperc6042]

Mrs Katie. Can you tell me if quart jars are ok to can milk? Everyone uses pint size but I want both sizes. Thank you. Charlotte.

[@rosejafari8917]

Hi there, I do the same process for quarts. It seals the same.

[@gretchenbennett7153]

I agree about how the government just doesn’t want you to think! A believer in Christ!

[@HeritageWaysKatie]

👍🏽🥰

[@Justmegd]

Nice video! Canned milk makes great pudding. ❤

[@tammybinning7237]

Love your video! I absolutely love love LOVE Superb Lids! I didn't see instructions on my box but went ahead and heated the lids before using. Was I correct in doing that? I see where you heated them, and just wanted to verify that. Thank you!

[@loriwyoming835]

Very interesting! What would you say the shelf life is?

[@HeritageWaysKatie]

Good question, I’m unsure but I likely will try to use it up within a year.

[@serenawoods7285]

I replayed your video 2 times and I still didn't hear how long to pressure cam the milk for in pint jars.

[@wandajohnson1823]

Turn off canner as soon as it reaches required pressure.

[@stupidloopinfinite4768]

the other lady comment. She told how long. You bring the canner up to temp, and then turn the canner off. It doesn't need to be canned any length of time, just needs to get up temp, for it to be under pressure, and seal is all.

[@rats2themoon]

Thank you! I processed my first ever batch 2 yrs ago in my electric canner. I didn’t watch your video. I processed both qts and pints (not at the same time) and definitely got a darker color, which did not bother me as evaporated milk it’s also darker. (I hear b/c the sugars in the milk will brown with heat…overcooking) The qts turned out fine, but the pints well…the milk separated into watery layers and a more milky layer with what appears to be curdled pieces in it. I was wiping rims with vinegar at the time so i wonder…hmm. When i open it, it smells like wonderful evap milk even so. I have not used it in anything yet, but I’m thinking maybe for something baked after i shake it real well…i mean.. do we know what evap milk looks like inside that can before we are instructed to shake it? Lol. Love my electric canner, but i think i may have to warm my full jars on the stove before putting them in that canner so i can control the speed of heating it up, then add hot jars to the hot canner…then just turn it off at the canning stage…

[@HeritageWaysKatie]

Hmmm…I can’t say why the curdled thing might have happened… sounds like you have a good handle on it and a plan for next time. I’m proud of you!❤️🏡❤️

[@Adayinthelife1201]

My husband just bought me an electric canner, and I wasn't sure how to process the milk. I ended up pulling out my stove top canner to process. Can you please explain? Thank you.😊

[@kathyparker5899]

🎉🎉🎉 you had me on “ alphabet agencies “ 🎉🎉🎉 of course I had to subscribe then❤

[@Julie-uh5jk]

I never comment on a you tube video but did just because of the first few minutes! God Bless Her!

[@vickikenton5439]

It’s May 2024. I was gifted a gallon of frozen raw goat milk and I’m impatiently waiting for it to thaw so I can pressure can it into pints!! I don’t drink milk anymore but I do love some in my coffee! Thank you for sharing this content on KZbin!

[@greghiggendottom6840]

Can you do powdered milk. If can please let me know.

[@HeritageWaysKatie]

I have never tried. Sorry I can't help with this. I might need to try it, though.

[@StonewallJackson-n8w]

​@@HeritageWaysKatieWould be nice to know. Powdered milk and eggs have a short storage life.

[@oldchickenlady]

Could you use the milk for drinking or cereal or is it only for cooking? Does canning change the flavor much? I just found your channel and suscribed!

[@HeritageWaysKatie]

I don't drink a lot of milk, so I usually use it for cooking. The flavor may be slightly different, but it's not inedible. If you try it, let me know what you think! Blessings! ❤️🏡❤️

[@carolt392]

I just opened a jar of milk that I canned 3 years ago... it does have a pale tan color due to the natural milk sugars being heated, and mine also separated some as it sat on the shelf (I compare it to ugly chicken - it doesn't look pretty - but it tastes great!). I gave mine a shake to fully re-blend it, and chilled in refrigerator. As long as I have access to fresh milk, I will use that for drinking and the canned milk for cooking - BUT, that said, if you don't let the slight color change bother you, this really tasted just like milk with no taste difference. I could easily drink this or put it over cereal. I also tried different milks and found that the canning process drives off some of the water content, so the canned product is a bit richer than the fresh product... whole milk comes out rich like cream, 2% has the richness of whole milk, 1% ends up tasting like 2%, etc. I will absolutely keep canning milk!!

[@SaraPurvey]

I'm not much of a milk drinker, but I have found that the canned milk has a better flavor to me than just out of the store.

[@circlehfarmsva]

How did you learn how to do this, if you don’t mind me asking?

[@HeritageWaysKatie]

Hello, No I don't mind at all. I researched a few years ago, watched a lot of videos and tried it out. Been doing it ever since. ❤️🏡❤️katie

[@pjjp6341]

My milk is store bought I’m using on my first attempt. (The only milk I’ve ever drank 😢) I’m following your directions step by step now! Love hearing about the 3 finger method. I think a few of my lids have buckled. They are in storage, hope their ok. I’m using a roll of pints and two row above with half pints. What do you think? If anyone sees this comment I’d appreciate your input! I had to buy the giggler you showed us. The one that came with the presto originally didn’t ever giggle. (I came to realize my presto need to be at 12 on the gage. 11 doesn’t make it giggle ever. And I’m under 1000 ft. Is the jiggle more important than the pressure gage being on 11? I’m new at canning, can you tell? 😆

[@HeritageWaysKatie]

It sounds like you are well on your way to figuring things out! I am proud of you. You're a great Diligent Homemaker. ☺️ Using store-bought milk is fine in dandy. Also, the three finger method is for using the Superb lids only. If using any others, you should tighten a bit tighter than with Superb. I think you would appreciate my free Sunday night email newsletters. I try to include recipes, tips and encouragement for Diligent Homemakers like yourself. Here is the link to sign-up, if you haven't already. lp.constantcontactpages.com/su/lZkveWn/newslettersignup Welcome Home, my friend. I am grateful you are here. ❤️🏡❤️katie

[@Lisa-nx7fl]

With the price of canned milk going up so high this is going to be a game changer for me! I don't/can't drink milk, but I do use it in so many recipes. Would be so awesome to have a dairy nearby, but we don't. Thank you Katie! You are greatly appreciated! Oh! I still have beans waiting 🤣🤣

[@HeritageWaysKatie]

Oh yea, beans…..okay, hold please….🤣😘

[@tanyawebb1510]

Can you use store brought milk and if so is there anything different that needs to be done?

[@HeritageWaysKatie]

I have friends who can store-bought milk. Method is same. ❤️🏡❤️

[@milliesecond102]

​@HeritageWaysKatie thank God, because I don't have goats or cows, so my thought was to buy it in bulk and preserve it for any future crisis. Did you mention how long it will last?

[@kathytorres1481]

Beautiful.

[@HeritageWaysKatie]

Thank you!

[@snowsmoon1]

Is this the same for goats milk as well? Also would the milk be good for making goat milk soap?

[@rebeccapeavy8093]

I’m so glad I found your channel. I started canning milk over a year ago (goat milk). It is wonderful and so nice to have when fresh milk is not available for cooking or to make ice cream from.

[@QueenCHair]

How would you do this with the Presto Precise Electric Pressure Canner?

[@HeritageWaysKatie]

Hello, I am afraid I am not familiar with that pressure canner.

[@CityGirlGoneGreen]

What are you using to hold the canning rings

[@HeritageWaysKatie]

It is a doughnut holder that MrPatient made for me when we had a Doughnut Party years ago. 😄 I stick on a stand, basically.

[@JudyPeters-h5y]

Does this “pasteurize” somewhat? I have a jersey that will be calving in December her first time. I would like to start using her milk for cheeses etc. So this is a great video for me to do that. I just wonder if once its processed, does that make it basically pasteurized or no?

[@HeritageWaysKatie]

I am not an expert but, in my kitchen, I would call it pasteurized. Just remember this is considered rebel canning😉🤠

[@locomotus8604]

I only do this with Braums milk. It seems more creamier then any other store bought milk, like Hiland milk.

[@micasaesloca]

how long is it shelf stable

[@HeritageWaysKatie]

I use mine within a year.

[@valeriecornelius29]

Is the time different for quart jars ?

[@HeritageWaysKatie]

I'll be honest. I don't know. 😬 I have only researched and used this method with pints. Sorry I'm no help in responding to that question. If it were me, I wouldn't can quarts just because I've never found any info on doing so. ❤️🏡❤️

[@brendacosby2186]

I use plain water prepared to can for place holders in the canner so the don’t float around.

[@HeritageWaysKatie]

Great tip!

[@commonlaw5400]

How do you remove the lids from the jars once they are processed? The only tool I can think to use is a can opener ( the type that has the "v" point to punch a whole in a can) but the point leaves a dent in the lid. Any suggestions appreciated.

[@HeritageWaysKatie]

Great question! There is a lady on Instagram named Jennifer at Five V Farm. She makes tools for this purpose and I love mine. Check out her tool in this video. kzbin.info/www/bejne/h3q8fZqigLqgZ6c Also, a direct link is in the description of that video as well. ❤️katie

[@tomicawilliams1618]

use the other end of the opener and it doesn't puncture the lid

[@oldchickenlady]

I use a jar wrench. They are sold in the canning supplies and sometimes come in the beginning canned starter set. They have rubber (?) coating over metal "arms" and don't damage the jar or lids at all.

[@FlaviaZupke]

Yes, there is a special can opener for your jars.

[@carrinfultz6634]

Weird question can you do this with powder milk? Even though its shelf stable its not rat stable lol

[@HeritageWaysKatie]

Not a strange question but I haven't tried it, so can't answer. Maybe I should try.

[@marlelarmarlelar9547]

I would vacuum seal the powder in glass jars instead.

[@jamieromar6168]

Yes vacuum seal it, but I place a coffee filter on top of the powder to keep it from getting sucked into my machine. I don’t want to ruin my machine. But also saves space in powder form you can keep more powder per jar instead of in many jars of premade product. In a small space, powder is better for me.

[@KnowEyes]

Did you use unpasteurized milk? Neat video!

[@HeritageWaysKatie]

I do.👍🏽

[@conniebarber4582]

I think you are so awesome!! I sure wish we could get together with some coffee and visit for awhile. May God keep on blessing you

[@HeritageWaysKatie]

😍Thanks, that would be delightful.

[@carolineflynn1799]

Thanks

[@mercedeslopez2655]

Can I cann lactose free milk?

[@HeritageWaysKatie]

I do not have experience with that, but I would figure you could. I make yogurt with both regular and lactose-free milk, so I would think there would be no difference when canning??

[@MarilynHill-f1l]

Do you know anything about the forjar

[@HeritageWaysKatie]

All I know is that they claim “an American company” (bc their offices are in, I believe, Florida) but their product is made in China. I know this because I asked them and I have an email response from them.

[@SofiaisSunshine]

Does this work with oat or almond milk as well?

[@HeritageWaysKatie]

I have never tried it with those milks so I can't speak to that. I don't see why it wouldn't as those milks are already processed and they are not milk-based.

[@DI-cv6le]

Can my milk be lactose free.

[@DI-cv6le]

Can my milk be lactose free

[@HeritageWaysKatie]

I have used lactose free milk in this yogurt maker but not tried it in the crock-pot. It worked fine in the maker. That is all I can report at this time. kzbin.info/www/bejne/aaXXh6R7ediYZ5o

[@gardengrowinmawmaw8642]

What does canned milk taste like? Someone said it tastes like evaporated milk.

[@gardengrowinmawmaw8642]

Duh, Miss Katie, I should have watched until the end before I commented!!! You already answered my question!

[@HeritageWaysKatie]

@@gardengrowinmawmaw8642 😍

[@GrandmaGingersFarm]

May YAH Bless

[@lynhart7158]

Govt is not in our side 🤨

[@rulistening7777]

Sound is a bit low FYI

[@HeritageWaysKatie]

Thanks for the input.

[@betterose9167]

It's April 2024. If you're still on line can you show us any canned milk that you have canned within the last year.

[@marycohen3187]

How long is it good for?

[@eveningprimrose3088]

The Presto guy likes the jiggler because that is the only kind you can use with this canner.

[@DJ-1999.]

What do you mean? I have this canner and I use the gauge not the jiggler.

[@eveningprimrose3088]

@DJ-1999. I have a gauge-type giggler and tried to use it but it was not compatible. It didn't fit so as to work 🤷‍♀️

[@DJ-1999.]

@@eveningprimrose3088 I see. I just thought you had called the company or something and they said they prefer the jiggler over the gauge. My understanding is you use one or the other. Many prefer the jiggler because the gauge needs to be checked each year to be sure it's working properly and reaching the correct pressure. Also you can listen for the jiggler to be sure it's reaching the pressure based on the number of times it jiggles for the pressure. I think it's a matter of preference really. =)

[@angelhnds8013]

Matthew5:3-12

[@StonewallJackson-n8w]

How come I can't like this vidio ?

[@AUCTIONCAT2011]

I was very excited when these lids came out. Seemed heavy-duty. Bought a few hundred from different lots and a friend did the same. These are absolute GARBAGE!! Not one or two, but all the lids end up with rusting pits on the inside of the lid side, even with non acidic products. Whoever made the plating does not know what they are doing. DO NOT BUY THESE!!!!

[@HeritageWaysKatie]

Thanks for watching and sharing your experience. During my 57 years of living, I have found that companies actually want our business. Many care to hear from customers. Since I have no affiliation with this company, you might get better results by offering Superb Industries your complaints and experience. Have a good and count your blessings.

[@carolwithers3645]

I'm on my second order of these lids. I LOVE them, and the ping is my favorite! I have had no trouble with SUPERB canning lids and they have become my favorite!❤

[@jcmjcm1945]

Raw milk is great but right now milk needs to be boiled due to bird flu* after its over feel free to go back to drinking raw milk. But the off chance isn't worth it if you catch it.

[@HeritageWaysKatie]

Thanks for watching.

[@kathycarraher5014]

I do not need all your excuses ,blaming ignoring science and calling it government. Just say it is not approved by the USDA but you do it anyway. We all do something that is not approved by somebody. Canning is Science That is how we know at what temp. and how long to heat something for it to be safe.I just wanted to know about canning milk and nearly everybody goes into a long political speech.

[@Seacrystals-nc]

I guess you don't have a forward key. Poor sad you.

[@mariangregory5644]

THIS IS NOT A SAFE PRACTICE. Commercial canning is done at a much higher temp and for longer duration. That is why commercial canning of dairy products is safe and home canning, even pressure canning is not safe! At the lower home temp, botulism hides in the fat molecules and can survive the process. YOU DO THIS AT YOUR OWN RISK.

[@HeritageWaysKatie]

I pretty much run a KZbin channel “at my own risk” as well😂

[@webdarling]

I disagree. Sorry. I was researching this recently because I like to have shelf-stable milk available, but the cartons are expensive. Found a website that said the process was to pasteurize the milk. I had thought that took a very high temp but turns it's only about 250F. So it's possible to achieve the.same temps as commercial canning.

[@carolineflynn1799]

The Botulism kill zone is 240F-250F degrees. Pressure canners achieve that kill zone by pressurizing the closed canner environment, bringing boiling water (212F) to 240F due to the pounds of pressure selected through the use of weights. Higher elevations require more weight......Water bath canning hit's boiling point (212F) which kills the botulism spore that makes people sick......Further heating contents from a canned product in the pantry will also kill the spore or the B altogether depending on the method of cooking.

[@stupidloopinfinite4768]

That is Your opinion and your entitled to it, but many do can milk, and no one has died of botulism. Kinda makes ya wonder don't it...

[@bridgetholbert]

You obviously have knowledge on this and appreciate you sharing it but you need to stay on point and not make this so long and drawn out

[@HeritageWaysKatie]

Thanks for watching and thanks for the KZbin production help😉I have worked hard to build community which has been my goal from day 1. There are many channels that don’t care about their audience or building relationships that produce quick and to-the-point 60 second videos. Those channels might be better suited for you. ☺️

[@stupidloopinfinite4768]

how rude! if you don't like the video, you can always just find another one, without commenting. That's obviously your opinion only! So, maybe your the problem, and not her. Personally, I loved it!