🍅Kitchen Day!

[@jackieperez9922]

Hi. Love the topic. I started canning a couple of years ago. I can recommend Leisa at Suttons Daze, she does things by the book safely. I’ve been making room in my freezer for more meat before the prices go higher.

[@cindymoore9096]

I may have to try a batch of pepper sauce (mild though because capsaicin makes me feel like my mouth has chemical burns). Regarding a jar not sealing - when you tip the water off the top of your processed jars any lid that’s not sealed yet can get jar contents leaking underneath it and preventing a good seal. If you just pull the processed jars straight up and let the water on top evaporate as they cool you may find fewer jars not sealing. Happy canning. =)

[@IndigoNili]

Thank you!

[@ernajuliannaprimo9745]

ust loved this video and topic I want to start canning and fermenting my own stuff as the prices for these real fermented items in the store are so pricey...is the book you showed the one you followed? Is there a book you suggest for canning to store that does not need refrigeration? And I will definitely make the hot sauce I love cayenne sauce. Thank you for a great video as always Julianna NC

[@miasgirls3778]

💞💞💞

[@exchangestudent2]

First!!