Haha, yes! That ‘ping’ is SO satisfying!

Oh wonderful, thanks Julie! Yes, absolutely. There’s a lot of junk in those. Thank you so much for watching!

I just started about 6-7 months ago! Thanks so much for watching 😁

Thank you! Yes, the ‘pops’ are the best part! (Other than eating them, of course 😋)

Awesome, thanks for watching!

They’re super yummy!

Oh sweet! Thanks for watching and subscribing Daisy 😁

Thank you! I’ve been working hard to improve!

Thank you! Oh yum, the hot sauce sounds wonderful! Yay! That’s right, you have a fantastic weekend as well 😁

Thanks! Yeah its in an old milk barn

I have some that are 18 months old and still taste great. Yes! I will need to do some general canning videos. I’ll put it on my list!

I hadn’t but that is a great idea! I bet that would be delicious. Yes, so I happened to have a pot of chicken stock going on the wood stove inside so I decided to use that instead of popping a jar of something already canned. So, it was just still hot from the stove. I do render my own lard, yep! I actually just rendered some a couple days ago and need to edit the footage, get a thumbnail and get that one uploaded. I do not use crisco, no, I think it’s terrible for you.

The red and white canning funnel vis made by progressive canning and I purchased mine from Everything Kitchens. I’m sure they’re on Amazon as well. Happy canning.

@@JKnight911 Thanks.

Yukon Golds are my favorite 😍

I’ve eaten them up to two years old. As long as the jar is still sealed and shows no sign of spoilage, it’s still good. Canned food can last many years and the only negative affect is that the quality may deteriorate some. These usually don’t last more than a year though! We love them and eat them a lot. I personally would not recommend water bathing them, no. Some folks do it for 3 hours, and like I say, your kitchen, your rules, but botulinum spores can survive boiling temperatures and botulism is no joke. I feel safer just pressure canning them. The boiling will kill the vegetative botulinum that produces the toxin, but not the spores. The spores, in an anaerobic environment, will produce those vegetative botulinum cells that do produce the toxin. If you’re ever in doubt though, boiling food for 15 minutes upon opening a jar will kill the toxin. Happy canning and thanks for watching!

I do sometimes add salt, yes, but I didn’t to this batch and it’s not necessary. You could also add garlic, I often add a clove of garlic to the breakfast potatoes and it’s fantastic. The temperature of the water isn’t important, just match the temperature of the water in the canner so you don’t get a shock breakage from the extreme temperature change. So, if you have cold water in your canner, add cold water to your jars, and vise versa. Thanks for watching! Let me know if you have any other questions 😁

2-3 inches (before adding any jars)

I’ve done all kinds of potatoes with success, these happen to be Yukon gold.

I didn’t here simply because it’s a terrible time to grow potatoes at the moment. Our soil is very wet and we likely will get several more frosts. If, however, you were doing this during planting time, you absolutely could cut out the sprouting eyes (with a bit of potato attached) and plant them.

@@HomesteadWithTessa I live in Humboldt, and had a lousy potato harvest last year. So I am getting 50 lbs from Azure Standard in Feb. So will be canning a ton I’m sure..Can’t wait to plant the garden....but ya know the weather here..

Doesn’t everyone have a chunk pot? 🤣🤣🤣

I did, yes, except for the jars that I added broth too. Those ended up being fantastic for mashed potatoes.

@@HomesteadWithTessa cool

10 lbs for my elevation, you’ll have to adjust for your elevation 😁

@@HomesteadWithTessa Thanks, Tessa! This is a great idea!

@@athisfeet3004 Thanks for watching! Happy Canning!