i'm here with meg while the guys are out with the pig we are going to can catch up yes
this is this is my first time i was talking to meg about it and she was like i can come and like
teach you and i was like very easy i think it is but it's always funner with friends of course so
we have i made the ketchup yesterday so here is my ketchup we've got the lids in the back
we've got the water going we were also going to do broth but i'm the noob and forgot the gauge so
it goes on top i'm actually i have to run it out in just a bit to take some stuff i'm going to one
run by walmart and see if we can get a pressure can a pressure canner or a gauge or whatever just
something the weight not the gauge well it's yeah it's the weight that goes on okay i don't know
what it's called so i'm going to see if we can get that and then when i come back we can do breath
if i'm thinking about your success i'm successful we will see but we are doing the ketchup today
yes for sure which i'm super excited about because i was thinking like i'll just make
a big batch and then freeze it but then like we're running out of freezer space yeah and you're about
to put a pig in the freezer i know right so we need freezer's face meg has been schooling me
on what i need to know about all of this i have canned like a really long time ago but it was
oh it's always intimidating it is it is intimidating
it's a cute little jar like isn't it cute adorable okay so into a water bath canner
you need at least an inch above your jars which i can tell you right now that's 16
yeah that's like three inches okay you should have at least an inch so we're gonna set this to
boil we know this is a pressure yes before people freak out yes this is the pressure candy you can
water bath in a pressure can you can water bath in anything yes you can honestly um the biggest
thing is you just need and this is pressure canner or water bath candy you need something
between the bottom of the pot pot and your juice and your jars okay um but we won't be sealing this
we're just gonna put the lid on to put the lid on just to keep it because it keeps it boiling so i
don't i don't twist or seal it or anything i just just set it on okay we're gonna wait for it so see
how oh okay so it'll get like boiling but it's almost there okay it's on its way as long as it
stays at a rolling boil the whole time then you're fine okay if that happens to dip like say somebody
comes in here and turns off the thing before the 20 minutes is up you have to start all over again
oh yeah okay good to know keep it at rolling point no one touches the stone nobody touches it
okay so our timer just went off so we're going to turn that off okay that's it and then you wait
like take them out immediately not immediately you wait for 10 like 10 minutes to let the food settle
okay then we'll take them out okay and then we'll do this i was like oh wait we gotta film it
there you go carefully pull the jars out keep them level as you can level
it's so pretty it is my ketchup
all y'all so those are going to sit for 24 hours all right we'll start hearing the ping
here a little bit hopefully okay hopefully now is it okay that there's like there's a
little bit of bubble in there yeah and that's all right it's okay why don't you want bubbles
because for one when it processes um it will change your headspace so that no oh there was
a ping so that air would rise to the top and it would change and it could it could mess up the
this one pinged right no this there's a no no there's that one that's that one and this one
yes so no no touching no moving for the next 24 hours so meg is nursing so i'm going to um
do this slide solo fun solo okay now what do i do okay now you're going to put your two okay
so this is like very much a science yes when you're doing other recipes it'll be
like a quarter inch difference okay as long as you're within like an eight like an eight or so
okay i don't see any i don't know yeah there's bubbles right there
there this one right here you have to have a the bubble tool it's just a stick a problem
tool there you go i'm gonna get all the tools
wow there was actually stuff on there
right i could i could have messed up my whole seal
now does it matter that there's like tomato sauce in this
why is there tomato sauce in there in the water
oh probably splash bubble yeah
you could probably do a little bit more even more because it'll get loosened up in there while it's
boiling there you go just like that if you don't do it tight enough then stuff will come out
but if you do it too tight then it doesn't allow the air to come out okay
i'm so nervous
this is nerve-wracking i don't know why i'm so nervous i'm like so afraid it's gonna like
break as long as there's not a huge temperature difference between everything then it should be
okay and like bubbles are coming up that's okay
all right now let's make sure it's an inch
of headspace
that's that's an inch that's more of an inch okay
all right so i put that and then how long do i do it for
yeah okay
there we go okay got a match up there as laureen's telling me i had this tomato sauce
that i had made last week but i didn't have time to freeze it so i just stuck it in the fridge but
since meg's here and like teaching me i was like hey i have tomato sauce i had made the ketchup
in anticipation of meg coming and i had also made the broth in anticipation of men coming so
did we talk about the breath we did you did yeah yeah okay hopefully
so my mom has gone in hopes of either getting us a canner or getting us a weight
so we'll see it's all done i should make here you do it okay then you found this finish all right
wow look at that this is so fascinating like i did it so that one might not seal
okay see the sauce is coming out of it so that means there's gonna be stuff under the lid
okay right so you might not have had the band tight enough there you go but that's okay you
can just put that one in the fridge or yeah i'll use it soon look at you you did it my first
they're so pretty tomato harvest oh wow yeah look at that oh wait what's
going on why is it down there is it just covered it's covered yeah it's overflowing
that's okay all right when i picked it up it like did that yeah it's all right
oh i will say this and there's no canners no so we're not pressure canning today so no pressure
canning the broth is off but we do have this yes and i did learn a lot you did so awesome