Excellent video , You gave great info on what to do . Still nervous since i haven't made anything yet . What you suggest to make on your first time canned item ?
Please continue making your wonderful videos! You're very informative and have a great way of explaining how to do things. Because of your videos I am no longer afraid to can. Thank you so much!!!
Thanks for all your tips. Sure miss seeing your videos. It's good to see another mother prepping, all the other videos are men. You and your husband have sure helped our family. Keep up the good work.
Our Goat kidded back in May..and i am now getting over a have US gallon of milk a day..I triple strain it..then heat it then refridgerate it..At the end of each day I pour yesterdays milk in jugs..I am going to soon make cheese..but while the milk is coming in..I would like to can some for when we dry her off for breeding....I have read..10 pounds pressure for 25 mints for pints..but it did not say how long they last on the shelf?? Great Video! Thanks!
And just 'cuz one jar or one batch processed successfully, don't relax your vigilance for the next batch or the next jar. Canning can be dangerous EVERY TIME, so you have to be smarter than it is every time. This means being aware with the boiling water you heat your lids in to the paper towel you wipe your jar rims with. Remain aware of your actions throughout the ENTIRE PROCESS. Thanks for the heads up.
Instead of canning milk, I buy 'Morning Moo'. It is a powered milk, but of all the powdered milks, this one is one of the best. It actually has milk fat in it, so you can cook with it. I can't pot the link, but you can google Morning Moo Milk; Augasonfarms. One bucket will give you approximately 50 gallons of milk. You can store un-open buckets for a long time.
So glad to see you back on YouTube! These were some of my concerns too, especially with canning butter. I saw Katzcradul's method as well and thought- well duh! That's how I should be doing this! Keep up the great work!
I like your common sense approach to canning and botulism. With canning supply companies and commercial canneries there was a lot of hype put into the threat of botulism. It's definitely a danger, But these companies are like any other company and need to make money. The same thing goes for commercially canned products. Fear drives up purchases. Why would someone buy canned milk if they weren't afraid to make their own? And if you think re-using a good lid will make you sick, you'll buy more.
YAY glade to see ya on the tube again. thanks for giving us a update on your preps.i appreciate you going the extra step to make shur my family is safe. but also its up to others to do there own research . you tube is a great teaching forum and you do a great job. thanks
Nice video. I was hesitant when I first started canning my own foods, but after a couple of years of eating them, the fears went away. I also use the rules you do and throw out any suspect canned goods. We are scorching here in Texas as well! Stay cool my friend!
It's SO good to see you. Great video. I hate to see you pitch your butter. You surely could use it in making cookies,or baking a cake. Ironically, I watched a video last night that made my blood boil. This guy was talking about stupid preppers who store canned peaches and fruit cocktail, etc.& how they weren't shelf stable foods. I researched botulism for 3 hrs. last night, non-stop. I know more than I ever wanted to know! I will probably make a video so about my research.Save the butter!!
@katzcradul - Oh I did save the butter, but threw out only the ones that had the liquid in the bottom since I hadn't pressure canned it and wasn't convinced of it's safety. I still use the clarified butter. Would love to see you make a video on botulism though!
your videos are really good!!
plasticspine 1 week ago
Excellent video , You gave great info on what to do . Still nervous since i haven't made anything yet . What you suggest to make on your first time canned item ?
Looking forward to more videos .
millster101 5 months ago
Look forward to seeing more of your videos. : )
ssamorgan2044 5 months ago in playlist More videos from theprepperswife
Please continue making your wonderful videos! You're very informative and have a great way of explaining how to do things. Because of your videos I am no longer afraid to can. Thank you so much!!!
iowanne 5 months ago in playlist More videos from theprepperswife
Thanks for all your tips. Sure miss seeing your videos. It's good to see another mother prepping, all the other videos are men. You and your husband have sure helped our family. Keep up the good work.
Dna5watt 6 months ago
Good to see you back!!! Your videos are GREAT and WELL RESEARCHED before WELL TAUGHT!!
kastnmagic 6 months ago
YAY! New video!
MrDeathstyle 6 months ago
Glad your are back making videos. Love the entro!
shellzb910 6 months ago
Our Goat kidded back in May..and i am now getting over a have US gallon of milk a day..I triple strain it..then heat it then refridgerate it..At the end of each day I pour yesterdays milk in jugs..I am going to soon make cheese..but while the milk is coming in..I would like to can some for when we dry her off for breeding....I have read..10 pounds pressure for 25 mints for pints..but it did not say how long they last on the shelf?? Great Video! Thanks!
TheMrsVolfie 6 months ago
Great information! Thank you.
rondygal 6 months ago
Thanks for the info
sonnysand 6 months ago
Good info thank you.
minbound 6 months ago
So glad to see your back. Go check out my videos. Hope you subscribe. I look forward to more from you.
255sage 6 months ago
Thanks for taking the time to help us all.
cernunnos5 6 months ago
And just 'cuz one jar or one batch processed successfully, don't relax your vigilance for the next batch or the next jar. Canning can be dangerous EVERY TIME, so you have to be smarter than it is every time. This means being aware with the boiling water you heat your lids in to the paper towel you wipe your jar rims with. Remain aware of your actions throughout the ENTIRE PROCESS. Thanks for the heads up.
AnnBearForFreedom 6 months ago
Thank you for all the great information
jplerwill 6 months ago
Thanks for the information. I was considering canning butter, but hadn't gotten to it yet. I'm looking forward to your video.
thanks for the up date on the milk too. It would be nice to have smaller portions of liquid milk available.
brendahere 6 months ago
Instead of canning milk, I buy 'Morning Moo'. It is a powered milk, but of all the powdered milks, this one is one of the best. It actually has milk fat in it, so you can cook with it. I can't pot the link, but you can google Morning Moo Milk; Augasonfarms. One bucket will give you approximately 50 gallons of milk. You can store un-open buckets for a long time.
eliluc09 6 months ago
So glad to see you back on YouTube! These were some of my concerns too, especially with canning butter. I saw Katzcradul's method as well and thought- well duh! That's how I should be doing this! Keep up the great work!
ThePreparedMom 6 months ago
so glad you are back Lady!
hipkibby 6 months ago
I like your common sense approach to canning and botulism. With canning supply companies and commercial canneries there was a lot of hype put into the threat of botulism. It's definitely a danger, But these companies are like any other company and need to make money. The same thing goes for commercially canned products. Fear drives up purchases. Why would someone buy canned milk if they weren't afraid to make their own? And if you think re-using a good lid will make you sick, you'll buy more.
mamastaci 6 months ago
YAY glade to see ya on the tube again. thanks for giving us a update on your preps.i appreciate you going the extra step to make shur my family is safe. but also its up to others to do there own research . you tube is a great teaching forum and you do a great job. thanks
scodurh 6 months ago
Very nice, thank you!
rage340 6 months ago
Nice video. I was hesitant when I first started canning my own foods, but after a couple of years of eating them, the fears went away. I also use the rules you do and throw out any suspect canned goods. We are scorching here in Texas as well! Stay cool my friend!
jwlrymkr 6 months ago
Glad to see yoou back. Thanks for clarifying all of that.
goosearrow 6 months ago
Isn't it funny how we have so much concern over our own canned foods, but don't think twice about factory canned foods. Great information! Thank you.
TheDenisedrake 6 months ago 5
It's SO good to see you. Great video. I hate to see you pitch your butter. You surely could use it in making cookies,or baking a cake. Ironically, I watched a video last night that made my blood boil. This guy was talking about stupid preppers who store canned peaches and fruit cocktail, etc.& how they weren't shelf stable foods. I researched botulism for 3 hrs. last night, non-stop. I know more than I ever wanted to know! I will probably make a video so about my research.Save the butter!!
katzcradul 6 months ago
@katzcradul - Oh I did save the butter, but threw out only the ones that had the liquid in the bottom since I hadn't pressure canned it and wasn't convinced of it's safety. I still use the clarified butter. Would love to see you make a video on botulism though!
theprepperswife 6 months ago
@katzcradul katz what video are you talking about? would like to see it
rage340 6 months ago
Good information - thanks for sharing.
leighannmauk 6 months ago
Thanks for the update, Thanks for what you do for the prepping community. Keep up the great work;)
prep4myfam 6 months ago
Have you considered using shelf stable cream to make butter?
QueensCabinet 6 months ago
@QueensCabinet - No, I'd never heard of it. We're quite sheltered here in a small town in OK. But will check into it. Thanks for sharing.
theprepperswife 6 months ago