I hope to make an updated video this year. We appreciate your kind words.

Not sweet. We think they’re pretty perfect. Adjust the brine to your preferred tartness. We’ve also made a version with all white vinegar, dill, and garlic. Our oldest son prefers this one. Sugar isn’t required, but it does smooth out the twang of the vinegar a tad.

@@bmxboi72 Indiana

It isn’t necessary to boil it and we have made pickles without boiling the brine. Heating it simply helps dissolve the salt and blend flavors faster. You can always heat it then let it cool down completely. It seems everyone has their preference and many ways of doing it. Your kitchen, your rules!

@@OutdoorsandCountryLiving OK thank you for letting me know.. I was just wondering because I saw you didn't mention to do that on your pickle recipe. I've made your pickle recipe and they turned out very nice!

FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out. This and more information can be found in the video description. Click “more” under the video for the details.

@@MrCeora Amen!! 😁

We only use percolators with glass knobs too. Bought the one in the video from Amazon a few years ago. Look in camping/outdoor areas for percolators in stores. Cabela’s/Bass Pro Shop is another great option too.

They are ready to eat at any point but we prefer waiting about 2 weeks to allow for full flavor.

Why we store our home canned goods without the bands/rings on the jars: 1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings. 2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil. 3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove. 4. It's a proper technique and a safety issue.

Thanks for the response 😊 i am getting ready to can my first ever can of carrots this weekend. They're carrots i grew, so i really dont want to mess it up. ​@OutdoorsandCountryLiving

By fermenting the pepper mixture, different flavor profiles/notes may be found (fruity, sour, tangy), adding a depth to the finished hot sauce. By using a variety of freshly picked peppers, we find fermenting to be unnecessary for our preference. We use hot sauce on a regular basis and find this to meet all of our needs.

@@OutdoorsandCountryLiving good to know! How long do non fermented hot sauce last in the fridge? I want to make my own Sriracha sauce so I will try fermenting.

@@GuitarsAndSynths with the amount of vinegar in the hot sauce, it will remain good in the refrigerator for 12+ months. We have a large glass bottle that we keep in the refrigerator at all times. I fill it up as needed with the canned/shelf stable hot sauce. Of course, use good judgement. Be certain that the vinegar used is at least 5% acidity. There are some on the shelf that are only 4% acidity…this will result in negative consequences.

The jam turned out perfect. We appreciate your input. Blessings to you and your family!

No, salt in canning is only for taste.

We purchased our Ball Stainless Steel Water Bath Canners from Amazon several years ago. We have also noticed them at other retailers as well. They are very durable canners. We have 2 of them and have been satisfied with their quality.

@OutdoorsandCountryLiving Awesome, we will try to locate them. Thanks for the quick response. Hv a Blessed day.

Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon. This and more information is found in each video description. Click “more” for the details.

@@hollywooddave1367 it helps preserve the color as well. Let us know how you like it. Blessings.

@@mirandasummer548 great idea. Thank you and have a blessed week. 😁

FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.

We don’t think so. Feel free to rinse after soaking in salt water.

@@CarolHall-y4b we simply use clean jars (washed). In all of our 28 years of home canning, we’ve never “sterilized” jars or lids. As long as they’re processed in a water bath canner or pressure canner for a minimum of 10 minutes, sterilization occurs during this process. I am a certified food handler and registered nurse who has worked in the operating room. Food safety and sterility are a priority for me.

Thank you so much!

@@Forevertrue let us know how you like it. It has been a family recipe for years and always enjoyed. Blessings! 😇

A trusted canning book of mine states to process pints for 40 minutes in a water bath canner.

@@_araminta_ lol. Hope you have a great week. Blessings.

Yes, just be sure to put a towel or something on the bottom of the pot to prevent jars from breaking.

We highly recommend adding it or the peppers will be mushy.

@@OutdoorsandCountryLiving Thanks

We purchased the Stainless Steel Ball Water Bath Canners from Amazon several years ago. They are also available at other various retailers. No regrets!

Is this pickle crisp?

We prefer waiting about 2 weeks to allow fullest flavor but you could always eat at any point.

The canned carrots are soft (and obviously already cooked), but not mushy. I cut ours on the chunky side for this purpose. I would drain the canned carrots, place in a baking dish, spray with avocado oil, season to your liking, and bake to heat through. The least amount of handling will be optimal. Never know until you try it!

@@OutdoorsandCountryLiving great info, thank you! I like to bake with olive oil, maple syrup, s&p and parsley. This should work if they are cut chunkier. Thanks again.

And citric acid lemon juice

Blanching also .. try that first

Calcium chloride is a naturally derived additive and preservative commonly used in home canned foods. It prevents vegetables from breaking down, especially cucumbers. Calcium chloride is used to retain the texture of the food. Salt and sugar are added to canned foods to enhance flavor, they are not considered preservatives in canned food. Vinegar (of at least 5% acidity) prevents bacterial growth in canned goods and adds great flavor. Blanching cucumbers will result in a very mushy texture. We are still enjoying this crunchy cucumber salad which was canned almost 2 years ago. It still looks and tastes the same as the day it was preserved. We have been home canning for 28 years with great success. Also, note that I am a certified food handler and bachelor's degree registered nurse who is aware of the negative consequences of improper canning. As a healthcare professional and homesteader, I would never share a recipe that would harm another. Blessings, LeeAnn

@@Pineywoods_Hermit lol. I don’t have a lot of room on the other end so it’s easier to just back up and then go forward. That’s one advantage to the hydro transmission I guess. Other gardens we have I do what you say but I have the this garden in a tight spot but it works. Thanks for watching and have a great weekend. Blessings!

@@OutdoorsandCountryLiving That makes perfect sense!

Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon. We've had 2 of these burners for several years now. They both still work great. This and more information are found in the video descriptions. Click "more" under each video for additional information. Let us know if you have further questions, we're happy to help!

Hi there! We have never canned tomatoes in water, so we can't speak to how that would turn out. In all honesty, using water isn't necessary, as fresh-grown tomatoes are full of juice and easily produce plenty for canning purposes as I show in this video. We prefer a true tomato taste and using water would take away from this. Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon. We have 2 of the portable burners and have used them for several years now. This and more information are found in the video description. Click "more" for the details.

@OutdoorsandCountryLiving thank you so much for responding

She should, lol!

@@MohammadIqbal-hj5ku thank you for watching. Blessings to you!