Wonderful! Xoxoxo

I love that story! Gleaning is such a cool way for farmers and those in need to share God’s bounty!

Thank you,lm going to watch it again and take notes !

Thank you Robin!

Yes he is. I would love to meet a man like him.

@@dp-6730 Men like Mr. Brown are a rare thing is this time we are living in.

Once you do it ,theres no turning back its like a very well loved hobby,and it feeds us

How has it went so far?

I remember my mom water bath jams and tomatoes but never canning foods. I'm mid 50's and just bought a pressure canner. I'm so excited to learn something new.

I love it!! Helps with the meat budget, xoxoxo

Zucchini meatball recipe please

God has blessed you so!

Oh, my! That sounds WONDERFUL!

Lb I am so jealous I love fried green tomatoes 😂😋

Ohhhhh, yummy. I love fried green maters. I have been wanting to try fried green tomatoes on a BLT! Wha...what! Yes, a Bacon, Lettuce and fried green Tomato sammich.... ohhhhh my! Lol

@@shelwhitley1011 MERCY! Don't hurt yourself! Drink a couple of glasses of water before you start. Wait about 15 to 30 minutes and then eat. The water will let you know when it's time to stop! My brother ruptured his navel and had to go to the hospital for surgery doing that kind of behavior. He no longer had a navel after that.

@@shelwhitley1011 oh thank goodness! You meant it facetiously! There is a disorder that some people have that their bodies do not tell them when they are full. Some are more fortunate in that their responce to fullness is merely delayed and by drinking water before they eat,the rhythm of fullness can have a bit of a jump start. So very glad you don't have that. It eventually killed my brother.

Cee, do you can potatoes in Ireland?

TheKatherine1958 Lol my SAME thoughts.. on poisoning the family...yikes. So I definitely try hard an listen real good to Miss Lori😊

Kat G. Yes! She knows what she’s doing for sure. 😊

TheKatherine1958 The biggest thing you need to know is which foods are high acid and which are low acid. High acid foods can be canned in a water bath canner, but low acid foods(like these potatoes) MUST be canned in a pressure canner. High acid foods won’t kill you, but low acid foods will, if you don’t can them correctly.

Cynthia Fisher hi. Thank you. Yes, I’ve been told this before about the acid/alkaline foods. It has also been recommended more then a few times that I get the Ball Canning Book. I should’ve learned this years a go. Thanks again!

Those shelves filled with all the canned food looks great. Love and God bless u and Mr. Brown 💕👍🏻

What kind of canner do you use? I have a old one that belonged to my mom. It has these screw downs on it. Is it ok to use or should I just buy a new one.

So sorry that your father passed. The veil is very thin. When you miss your loved ones talk to them. It helps a lot!

I've never heard of chow chow. I will have to look your video up.

Some people call it relish.

Happy canning!

Thank you, xoxoxo

@@WhippoorwillHoller HI. Will you please tell me, once and for all, hahahhha, Can people refuse the flat lids with the rubber part? Many say yes, but my Granny didnt? Do you?

@@kimberleyjane2338 No, not anymore. When your granny was canning back in the day they could be used 2 to 3 times but that all changed when we outsourced everything to China. Never ever use them more than once now unless you use Tattler lids.

@@annwhitten990 Thank you. ♥️

@@annwhitten990 you can reuse your old canning lids for vacuum sealing only. They can be used many times that way just not for pressure canning.

Now that sounds interesting!

A lot of us in the States grew up with canning Mothers and Grandmothers but never canned a jar...until the panic. I’m in my late 70’s and I started last year. Started with water bath because I had my Mom’s. Then I bought a pressure canner and have canned up a storm. Not hard, takes a little while to get the procedure down, but it is worth it. Everything I have canned has turned out well. My biggest problem has been maki g sure the jar tops are perfectly clean so they will seal properly.

It looks like the supplies for canning in Europe are a little different than here in north America. I have seen quite a few canning and preserving videos from Turkey, Greece, and other Asia minor and eastern European countries. But how to can is the same.

I marked the canner and the lid with permanent marker (2 lines) years ago. That is when you first get it set on.... then twist the handles into position. Got rid of that problem.

Presto Customer service says the temperature at 10 lbs of pressure is 240 degrees and 15 lbs is 250 degrees so there is only a slight difference in temperature if you go slightly over your recommended pressure, but Not below or you have to start your time over again. Thank you Lorie for explaining the regular burner tip! (The pressure was a lot easier to maintain).

I would love to know about this too. Have heard that said before but don’t know what it means. Melody B in NC

Cure sweet potatoes by holding them for about 10 days at 80-85°F and high relative humidity (85-90 percent). In the absence of better facilities, they can be cured between 65-75°F for 2-3 weeks.

Rachel Stark Thank you for this information. The high humidity is easy-we have 51 percent today, which is the lowest we have had lately. I am going to have a challenge to find 85 degrees or lower. Our high today is 92, and inside my home its about 68. Guess I will get creative, lol. Thanks again

We just dig them up and leave them outside for a while. Don't wash them when you bring them in. Store them in a dark cool place. I'm not in a humid area. You just don't want it to rain for a bit when you do it. Check the weather.

Thanks everyone! This helps a lot!

Miss Lori and Mr. Brown did a great video on their cabin with lots of information that might help you. If you haven't seen it by now, you might look for it! It was so interesting!

I canned some potatoes a long time ago and they were disgusting. Now I know why. Thank you for telling me about removing the starch. I am going to try again.

Thank you Dave! Red potatoes are best to can Blanching helps a little on the starch, I tell ya, I've got alot of canner friends that are dry canning their potatoes, say they like them better It's not recommended, but they say it's safe, I dont know, but I'm going to try some and see, Happy Canning!

Hi Miss Lori! Do you soak the potatoes in ascorbic acid or lemon juice before canning them?

I'm doing a canner full right now of russets that my grocery store had on sale for $1.00 for a 5 lb bag. I did three 30 minute soaks to get rid of the starch and the water was very clear after the third soak. (The first soak I did with a good splash of lemon juice.) I have canned Russets raw packed with chicken for a chicken pot pie recipe; they were soaked and they came out really good.

Great job!

@@WhippoorwillHoller thank you!

@@WhippoorwillHoller. Now I have questions. Im wondering if you can help me out. I have a new Presto Canner that I used yesterday for the first time. I followed all the directions. I am at 500 foot elevation and I pressure canned at 11lbs. I used the ball book and unless I read it wrong that is what I thought it said. Secondly do I have to have my gauge tested? It is a new canner. I followed all the directions. I must have missed something because I was told that I needed my dial guage tested. It was at zero when I started and the canner was properly vented for ten minutes. I put on the weight that came with the canner. The other vent popped up. The dial rose to the correct pressure and I timed it for 40 minutes. Also I have a read somewhere that you are supposed to lift the jars straight up out of the canner but I can’t do that as I have a range hood that comes down a bit. So I have to slightly tip the jars to get them out of the canner. Now Im a bit disappointed. Help.

Your welcome xoxoxo