before we boil the jars with the food inside, instead of just finger tightening the jar lids, could we vacuum seal the jar or is that not recommended?? and could we use a pressure cooker??
@kzqbeez You are sanitizing the lid by putting it in hot water, killing any spores or bacteria that may be on the lid, but she was telling everyone that you don't have to boil the lids. You can place them in the boiled water after you boil the containers.
@heavenonearth777 yes. boiling and canning will destroy some of the nutrients. Some, not all. The idea behind canning is to preserve your harvest for winter or whatever later use you may have. It is certainly a trade off. Fresh and raw are always better, but canned veggies are great in many uses and recipes.
Cooking does destroy essential enzymes... but those enzymes are essential to the food. Not the human digestive tract.
Applying heat can destroy some nutrients in some veggies and fruits. However, applying heat to others has the opposite effect. Learning to cook vegetables over 500,000 years ago is believed by some researchers to be one of the most important events in human history. :)
is it ok to use fresh lemon juice instead of just store bought bottled lemon juice? can anyone answer me on this? I'm wondering if there is a reason that she specified using "bottled" lemon juice?
Even if you go to the trouble of measuring the pH of your tomatoes, it's still best to add citric acid or vinegar to each jar. Even commercial producers do this. Check any can in the store. Botulism is an equal opportunity killer!!!
I don't add water. When I stew tomatoes, there is more than enough liquid (tomato juice) from the tomatoes themselves and tastes more "tomatoey" in the end. Thanks. Good video.
before we boil the jars with the food inside, instead of just finger tightening the jar lids, could we vacuum seal the jar or is that not recommended?? and could we use a pressure cooker??
0311Ares 2 weeks ago
This is why everyone hates america...
DJWintercalm 2 weeks ago 4
@DJWintercalm lol tan!
candypop992 2 weeks ago
@DJWintercalm because we can wtf
spenceman12345 4 days ago
cool
scor9977 1 month ago
I don't get it when she said "Do not boil the lid" but in the VDO she just put the lid in a hot water. Why? Please explain.
kzqbeez 4 months ago
@kzqbeez You are sanitizing the lid by putting it in hot water, killing any spores or bacteria that may be on the lid, but she was telling everyone that you don't have to boil the lids. You can place them in the boiled water after you boil the containers.
vwwhitman 3 months ago
doesn't boiling vegetables destroy it's nutrients?
heavenonearth777 7 months ago 2
@heavenonearth777 yes. boiling and canning will destroy some of the nutrients. Some, not all. The idea behind canning is to preserve your harvest for winter or whatever later use you may have. It is certainly a trade off. Fresh and raw are always better, but canned veggies are great in many uses and recipes.
76sagi 6 months ago
@heavenonearth777 a little, it is better to eat fresh but its better to can them to not waste them and get most the nutrients
mpeberg1 5 months ago in playlist More videos from Lowes
@heavenonearth777 Its a tradeoff I guess. Lose some nutrients, but preserve vegetables for a lot longer.
ghostofpaulrevere 3 months ago
@heavenonearth777
Cooking does destroy essential enzymes... but those enzymes are essential to the food. Not the human digestive tract.
Applying heat can destroy some nutrients in some veggies and fruits. However, applying heat to others has the opposite effect. Learning to cook vegetables over 500,000 years ago is believed by some researchers to be one of the most important events in human history. :)
mememe123xyz 1 day ago
Oh, the english acent of that lady is so comprensible. I would marry her.
melodicspeed 9 months ago
@melodicspeed
ENGLISH ACCENT? YOU NEED TO CHANGE THE BATTERIES ON YOUR HEARING AIDE.
crusaderforever 7 months ago
Store bought has a regulated or controlled PH. The fresh ones may differ and might not be acidic enough.
mac7mcl 1 year ago
is it ok to use fresh lemon juice instead of just store bought bottled lemon juice? can anyone answer me on this? I'm wondering if there is a reason that she specified using "bottled" lemon juice?
Alina674 1 year ago
@Alina674 There is no difference, I prefer it.
SuckOnTruth 8 months ago
Good video - and I would
Enderwiggan1 1 year ago
Even if you go to the trouble of measuring the pH of your tomatoes, it's still best to add citric acid or vinegar to each jar. Even commercial producers do this. Check any can in the store. Botulism is an equal opportunity killer!!!
wholeNwon 1 year ago
I don't add water. When I stew tomatoes, there is more than enough liquid (tomato juice) from the tomatoes themselves and tastes more "tomatoey" in the end. Thanks. Good video.
brianmef 1 year ago
Comment removed
brianmef 1 year ago
Will the vitamin still exist for such a high heat?
joeypong 2 years ago 2
That's a good question, Most likely if the vitamin doesn't stay in the vegetable itself it will retain in the juice in which it is kept.
ultimatelionhearttv 1 year ago
Excellent! thanks for sharing. I am getting into canning this year and I am excited! =]
justmom66 2 years ago
Were the hell is Mike Kraft?
micyficy 2 years ago