Fowlers vacola way

@@michelegrice4938 that's right!

I’m for canning it, it takes up so much freezer space, then you lose it when the power goes out. Canning makes them shelf stable and makes them good for 18 mts or better, when freezing is good 6-12 mts. Freezing does provide a better texture for some recipes, but I like to prep some for frying before freezing.

Not everybody has a freezer.

I fried up one of my jars and I rinse them good then Floured and fried them. We love them alot better than putting in the freezer.I have already Caned 20 Quart jars of squash!! Tks!

@@AlabamaPrepper788 You shoved me over the fence. We're going to put up a few pints for frying later on. Just completed the first 'flush' of squashies. The things kinda go in cycles here. This year first time I started hitting them early with Captain Jack Dead Bug to see if I can extend the season for once ever. Prior, worn out and tired with 'em I have always let the squash borers take them. Not this year. Got too many new uses for them besides frying, and bbqing. Ha. GREAT to hear from you.

@@AlabamaPrepper788 Howdies AP. We put up 5 pints last night for the test. Also popped the top on a jar of experimental canned coleslaw that didn't seal just exactly so and had it with cornbread and beanies last night. Gonna take a little getting used to over fresh, but looks like we got a winter winner with that. It was still crunchy! New things this summer! Thanks again for your reply. On that basis we jes went on ahead with it.

Huntsville has a huge tent city now.

You do realize that organic does not mean pesticide free and that in order to be organically certified you only need to use "Organic" pesticides. That is it. It is still processed the SAME as non organic. They have to use 3 to 4 times as much organic pesticides which is actually not safe. Just because something is organic does not mean it is safe!

"They have to use 3 to 4 times as much organic pesticides which is actually not safe" That is a generalization. Do you have any specific example of the non-safe organic pesticides? Any way, I will choose organic food over conventional/industrial processed one. In fact, I do grow a good part of the veg and fruits for my diet in an organic way and I use not pasticides at all.

That is my point you nimrod. THEY ARE STILL INDUSTRIALLY PROCESSED. Think about it. All you "Organic" food lasts just as long as non organic foods!! That means they are still processed THE SAME also, as far as the organic pesticides. Go look it up!! They openly admit to having to use 3 to for times as much!! Not to mention the fact that due to covid and monkeypox as well as a hepatitis outbreak they are spraying ALL food with chemicals. It is mandatory!! Also, check into the regulations. All organic foods are only 30% organic and 70% non organic. Your paying twice as much(though now probably 3 times as much) for a scam!! You want organic. Do not buy from any store or market. Grow it yourself!!

That’s helpful! Thanks.

Thanks for the heads up!

Who's to believe the government about anything? Just saying

Actually, that’s not being too much of a Karen? LOL

Make sure you water bath can it for 2 to 3 hours!! This is not a good method that she is doing. There are numerous Amish canning recipes and they all add some vinegar to the solution NOT salt as salt draws out moisture. 20 minutes is NOT enough time to properly process any squash fruits!!

She said the water solution has vinegar in it.

This isn't pressure canned as it needs to be if processing for such a short amount of time. But she is WATER BATH canning. Which means she needs to process it for at least 2 to 3 HOURS regardless if it has vinegar in it or not or what her altitude is.

If your water bath and it only takes 10 minutes vegetables or fruit or jams and jellies

The lady I got this recipe from had Halve her water solution. I do water bath some of Mt tomatoes but I use citric acid in my tomatoes or lemon juice. I have a video on canning tomatoes. Thanks!

A Ball Blue Book on canning will give you wonderful instructions. I have two editions of it.

That sounds good!

We are getting an abundance of squash this year. we are canning and putting some in the freezer .

I’m in ne Bamako. Just moved here don’t know anybody. I like it here.

I was wondering too... The vinegar would make it safe to can.

low acid veg must be pressure canned, the recipe shown in this video is not an approved recipe unfortunately, would need a lot more vinegar to bring the PH down to a safe level. Check out the pressure canning videos (which used to be the only approved method, but they lost the paperwork for the research and then disapproved it)

Yes

She scalded them. As we say in the south. It means she sterilized the jars.

I always leave a 1 inch headspace. Most recipes calls for 1 inch.

Because too much liquid can cause seepage and break the seal. I think that is correct. I inch is the official canning recommendation.

yes it does, needs to be 240 degrees to kill botulinum toxins, in a pressure canner

They did this before pressure canners ever was thought of folks been doing this forever just fda got folks scared to survive if you cook anything over 180 degrees will kill anything that might be in it

@@marysmithantruth8293 You have to get a temperature of 240-250 degrees to kill Botulism which you can only reach cooking under pressure. Botulism grows in low oxygen at room temperature which is the exact environment in low acid jars of canned food. Waterbath canning of low acid foods is MUST have enough acid in the liquid to prevent Botulism from growing. You can get PH test strips or a PH meter & check the PH of the liquid you're using. I actually agree with you that TPTB warn against a lot of things that are actually safe to do but 1/16 vinegar to water ratio is what you would use to keep potatoes or apples from browning- it's simply not acidic enough to waterbath low acid food in. If you haven't gotten sick doesn't mean it's safe, it means you have been fortunate. Yes, people have been canning pickle type recipes for centuries but pressure canning was developed in the 1800s & the 1st home pressure canner was early 1900s so we really don't have accurate records of possible deaths from improper waterbath canning before that. I've been canning for 35+ years & even very old recipes don't recommend that kind of ratio for waterbath canning low acid foods.

@@future.homesteader my great grand mother my grand mothers an my mother an all their 16 children water bathed even meat an all lived to tell it an all the Amish communities all water bath everything they never used a canner for generations I want be afraid like I said if you cook you food to 180 degrees for 15 minutes will kill any sign of botulism is a fact ! Thanks for your comment

@@marysmithantruth8293 My husband's & my family both have lots of farmers, etc in the family line so I'm sure prior generations of my family did lots of low acid waterbath canning as well when it was the current way to do it. There's a lot of things in this world that as new things get invented & more info becomes available people change how they do it. Science doesn't have all the answers & I'm a mostly organic, somewhat crunchy, think outside of the box, if it works it doesn't matter if it's the usual way to do it, an herbalist, DIY, etc so I definitely don't agree with a lot of what TPTB say but there's also a lot of good research that's worth applying to your life. Obviously you're going to do what you want but I look at it as when you can greatly reduce the risk of major permanent nerve damage or death from Botulism by using enough acid to safely waterbath can or properly pressure can why not do it?

I thought the same thing. Needs more time.