Thank you for watching ! :)

Hope you enjoy the recipe ! Thank you so much for watching :)

Ha , he already took 2 to work . Looks like I need to can the man more soups lol. Glad he is enjoying it tho :)

Hope you enjoy . Happy canning and thank you so much for watching ! :)

It truly is ! This recipe works well with the right noodle, it is my hubbies favorite . Tattlers are nice , practice with water that will save you from having any food loss . Weck jars are nice as well and they are reusable as well . Not sure how readily available they are these days , like the tattlers you just need extra gaskets . Thank you so much for watching and commenting , hope you enjoy your canning adventures !

It is very willy nilly with product it seems for sure . I think you are correct on the lack of quality control , veggies have been pretty ikk when I go . Guess I will need that bigger garden next year lol . Thank you so much for watching and sharing !

I've seen a lot of buckling , and heard of a lot of unsealing . Not sure if they require maybe a different process ? Heat them and I've heard not to even do finger tight , a smidge looser . I hate to see or hear of anyone losing their hard work . And yes, ball closed their website years ago , they just have freshpreserving.com , it's their recipes for the most part . Keeping my fingers crossed for you, best wishes. Thank you so much for watching. If you need any help or have any q's on canning , please feel free to hollar . I am a rebel , but I know the canning laws to :::::wink wink :::::::: Welcome to canning, I hope you make lots of goodies to put on your shelf . Happy canning :)

Thank you :)

We have had great luck with the noodles . This is hubby's favorite soup .

Typically most canners require 3 inches of water , don't get the canner running to hot or it can run dry . You can look inside to see if there is a line, you would fill to that line . I have a Presto it takes 3 quarts . Your soup does not have to be hot , but if it is cold make sure the water in the canner is cold so you do not shock the glass and it breaks . You process soup for 60 min, fill jars 1/2 way with solids and the other 1/2 with liquid . Never turn jars upside down, that is open kettle canning a whole different thing . Hope that helps and thank you for watching :)

When pressure canning, there are some important steps to take to make sure you get the food hot enough to kill the microbes that cause botulism. When you seal the lid, wait until you hear a solid jet of steam shooting out of the valve. Wait 10 minutes so that all of the air is evacuated and replaced with pure steam, then put the weight on. You want to hold that to at least 10psi (but not more than 15 or you might impact the quality of the food....mushiness and stuff) for 90 minutes. If at any point that pressure goes below 10psi, start the clock over. After 90 minutes at 10-15psi, you can shut the heat off and let it cool down naturally. After the jars have cooled and you've wiped them down, make sure you take the rings off. A lot of first time canners leave the rings on, but that's a mistake. What can happen is if a jar failed to seal and you get some bacteria growth in there, the gas that produces will pop the seal. But if the ring is still on, that can result in the lid re-sealing itself (called a false seal). Depending on atmospheric pressure, the button can even be sucked back in, so you have no way of knowing the contents were contaminated until you're on your way to the hospital. Although if you want to stack your jars, then you CAN leave the ring on, but leave it 90% unscrewed so it isn't putting any pressure on the lid. Then when you stack another jar of the same dimensions on top, it's actually resting on the ring, which is supported by the screw threading, keeping the weight off the lid which will preventing a false seal.

My Presto takes 3 quarts of water , 1 inch over the jars would be for water bath canning

Thank you for watching !

If Campbells can do it we can too lol . I think people get the terms not recommended mixed up with not safe . It is only not recommended because you may not enjoy the end product , but if you use the right noodles it comes out great . My husband loves the chicken noodle . You rebel on and enjoy your soups :) Thank you so much for watching !

Must be a guy thing lol

I love the weck jars, have 2 boxes put away myself. Do you have tattlers there ? They are reusable flats with the rubber rings like weck . Yes the noodles need to be hearty I guess the word would be . Hubby loves it, has eaten 3 jars already. Guess I need to make more or they will not last a week in winter lol. The mac and cheese, I use a cheese sauce , comes out nicely for canned mac n cheese . Thank you for the lovely comments, you made my morning :)

@@FannyUrbanhomesteader I’m aware of the tattler lids but here you can’t find them unless you get them on amazon and pay a hefty price. Today I made your corned beef hash recipe and I could not wait to try it. It smelled amazing! But don’t all canned foods hahahahaha. If it’s not too much to ask and if you have the time in the future when you do your Mac & Cheese could you upload it? I’m determined although the cheese variety differs between America and a Europe I’m determined to figure this one out lol. Again thanks doll...until next time.

@@pralinechocolates1 I'll certainly record and upload the mac n cheese . Maybe I can come up with one that will work for you if you can't get the cheese sauce . Thank you again :) Have a great day !

@@FannyUrbanhomesteader I’ll have to check out the mac & cheese video as my girl loves Mac & chz! But esp the instant stuff getting soo expensive these days so we are trying to can more ready-foods for her for when I am at work

It is def soup season eh ? Love you my friend, hope you are doing well xxoo

Here is a more complete video , hope it helps kzfaq.info/get/bejne/nL-RfbGpvciVZZs.html

@@FannyUrbanhomesteader Thank you so very very much!!! 💕

Pressure depends on your elevation , I use a weight so I don't have to babysit a gauge pressure canner . With a weight as long as you hear the jiggle you are good . I use a 10 lb weight for my elevation . You can look up your elevation on google with your city and address . What kind of canner do you have ?

Thank you for the information I appreciate it have a great day stay warm

As long as the seal is good the contents are good . I think the oldest jar I had was 2 years and hubby said it was fine. It got behind a newer batch . He eats it pretty quickly, so I've not had a chance to see how the noodles hold up past that . Hope that helps

You want to use the weight for your altitude , 10 lbs for 1000 ft or less 15 lbs for over . You can google your altitude using your zip code and state

Yes you can , but it has to be at a rolling boil for 3 hours . Keep a pot of water boiling so you can add as needed . Here's a time chart for wb canning prnt.sc/1cs3e5o . Just c/p that into your search bar . Hope that helps

As long as they stay sealed they are good. I've not had the noodles break down . I get these at Sam's club, they are the egg noodles in a big bag , similar to the Amish noodles . Hubby loves the soups , says the noodles come out great . Hope that helps , thank you so much for watching !

Subbed your channel. I'm in Oklahoma too :)

@@FannyUrbanhomesteader Hey Fanny! Thank you for subbing our channel. :-). Welcome! I'm in SW Oklahoma. :-). Not far from OKC.

@@FannyUrbanhomesteader I have a Sam's right around the corner from me. What is the brand of noodles that you use?

@@FannyUrbanhomesteader Well, that's good! I was afraid that they would. I would imagine that the ratio of noodles to water needs to be a bit light in order to ensure proper processing. I noticed that you processed those for 60 minutes if I understood that correctly. Were you able to do that because you pre-boiled the meat? I thought 90 minutes was the rule of thumb for meats and other low acid foods. That's why I asked about the noodles breaking down.

A thick long cooking egg noodle works . I buy the big bags of those at same , pretty much the same as the Amish noodles

I don't add to many . I would worry about density if adding to many and not having much broth left as they would absorb it in the canning process

Happy canning :) Thank you so much for watching !

Yes mam , if you find a pasta that holds up . It is stated not recommended for that reason , which is different than unsafe . I find wild rice does very well . Hope that helps

Maybe it is for some , but for new canners it may be needed . Thank you for the advice , you should take time to yourself and find some peace and calm you may feel much better about things during these rough times. Have a wonderful night thank you for watching .