Thank you 😋

Yes! Thank you!

Thank you my friend

Wonderful! I wish I had someone to teach me how to can certain things and stand with me in the kitchen so I could learn and have girl time as well. You are so blessed. Keep up the good work Bonnie because later if this would keeps going in the downward spiral it will come in handy. Blessings my friend.

I pray you got rain my friend.... Im so worried about you there. Please let me know!! Blessings

Sheila, we did get about 1/2in. last night and forecast to have a little more. Thankyou for your thoughts and prayers.❤️

Thank you 😋

Thank you... it sure smelled good when it came out of the canner.

You can do it! I have been canning as much as I can do that we just dont know how this economy is going to turn out. I love canning actually and I wish I had of started 20 years ago. Blessing Caroly....

You are so welcome Tiowa..... Thanks for stopping by and spending time with me. Hugs and blessings.

Oh wow.... I will have to try that. This is why I love my KZfaq family because y'all help me so much and give me new ideas. Hugs and blessings my friend.

Actually my mom was the first that taught me how to can green beans and then a friend showed me how to can chow chow. Later on in life after having a garden I knew to keep what I had I would have to learn how to can. So that was the beginnings of my venture. Thank you for watching my video and love you to my friend.

Welcome my new friend… love your name…

You can do it! Lets learn together and especially lets pray together for our country. Thank you for watching and letting me come into your home...... blessings

@@WattsUpYall yes, we really need to big time..thx bless you and ur hubby....

Ummm I don’t know about that my friend… something ya have to look into for sure… thank you for watching my channel. Have a blessed day

No, you do not have to put anything in the potatoes except for the tsp of salt. I just added because Mister loves all the spices. My next go around I probably will not add anything. Next thing Apples will be available in mid August here and I will be canning and dehydrating them. Trying to get as much done while the getting is good. I really want to go back to the farmers market and get some beets. I love pickles beets... at least the ones I make. Can not stand the canned ones from the grocery store. Anyhoo.... Im gonna keep on keeping on. Hope your potatoes turn out well my friend..... blessings my DW friend.

Ive not heard of that but that does not make it so..... Folk have been doing it for years and my grandmother did as well, so I feel ok for my batch to leave the peel on. Thank you for your comment. Blessings my friend.

@@WattsUpYall it’s also in the ball canning book. Anyway, I’ll be peeling mine just in case and blanching :)

Hey I totally understand. This was a test run for me and just keeping my fingers crossed. I know a lot of people that do differently than what the ball book states and Im sure that they do not want to be liable for anything they post. That why I tell everyone that its not a tutorial. Praying that it will all turn our good my friend. Thank you for sharing. Hugs and blessings. @@christinanoname5773

Me too!

@@WattsUpYall Killing bacteria is a function of both temperature and time. Sure, if you heated up your food to 500°F all bacteria in it would instantly be killed. You also you be eating charcoal. A pressure canner heats food to a maximum of about 250°, depending on the pressure and your altitude. That's hot enough to destroy C. botulinum, but not instantaneously. The spores are destroyed at a logarithmic rate. So, if after X amount of time there are 1/2 of the spores remaining, after 2X there are 1/4, after 3X there are 1/8, and so on. It keeps getting cut in half. Eventually the half of a half of a half of a half gets to be so small that the probability of even a single spore remaining in one of your jars is so small it's practically zero. I don't have the paper from the USDA in front of me, but I've read it, and their standard for what's acceptable is somewhere in the neighborhood of a one in a billion chance of a single spore remaining in a jar. At that point, let's be honest, there's probably a better chance of the jar killing you by falling and, by some freak accident, cutting your jugular with a flying shard of glass, than there is of you getting botulism from it. Ok, so what does all this have to do with peeling potatoes? The peel holds well over 99% of the bacterial spores. A potato with the peel on has more than a thousand times more bacteria than a peeled potato. Published recipes for canning potatoes assume that they have been peeled and all those bacteria have been removed. The processing time is long enough to reduce the chance of one spore remaining to less than one in a billion. BUT, if the food began with a thousand times more bacteria than the recipe accounts for (i.e., if you leave the peel on), then the chances of live bacterial spores remaining in your jars becomes a thousand times higher. A half of a half of a half of a half of (for instance) 10 is a lot smaller than a half of a half of a half of a half of 10,000. So the question becomes, what degree of risk are you willing to accept? One in a thousand? One in a million? One contaminated jar in a million doesn't sound like much. But if you make a couple hundred jars a year, and you can throughout your adult life, you're talking about thousands of jars. Would you take a one in a million chance 10,000 times? I wouldn't. Moral of the story….. Peel your vegetables. Your personable and GREAT on camera!!! Make sure to tell your guests who click on your video (which CLEARLY is a tutorial) that this is NOT ball book recommended to leave peels on. Most people (like me) who cruise KZfaq for videos click on ones where you feel some sort of connection to the ‘host’ (you) and follow their direction. You know people will be doing it the exact way you are so for you to write to me that it’s not a tutorial is simply not true.

So sorry its taken a min to get back to you my friend. I usually put about 3 inches in the bottom of my canner. I know your potatoes will turn out just fine. Let me know. Hugs and blessings.

I put 3” of water in the canner. I hope this helped when you can your red potatoes. Blessed my friend

Thank you

@@frontporchministries2678 ... You are so welcome. Thank you for watching and being a part of the family...... Blessings

Mine haven’t… thanks for watching…

This only happens when you dehydrate potatoes.. they must be blanched first. 😊

Not sure but I’ve talked to several and watched KZfaq channels that do keep the skins on their potatoes. I make sure mine are washed really well. So let’s cross our fingers. We’ve eaten a few already and it seemed ok… hugs and blessings

I’ve been canning for 40 plus years and I don’t peal my reds from my garden. However store bought or from a source unknown I would be cautious..

Welcome my new friend. I’m so glad you enjoyed my channel. Hugs and blessings…