Muffy1938 – You’re very welcome for the info. about sealing dry foods in canning jars with the accessory attachment(s) for the FoodSaver. I use mine all the time and love them! If you want to have a back-up way of using them if the electricity goes out, I believe an automotive brake-bleeder manual pump can be hooked up to those jar-sealing accessories also. Don’t get discouraged about the Mozzarella. It’s not always as easy to make as some videos make it seem. I can get curds to form but sometimes have trouble heating the curds to the proper temperature so they’ll stretch well. If you haven’t already seen it, there is an online video called “Make Quick Mozzarella” that I have found to be quite helpful. It features cheesemaker Mary Jane Toth and can be found on YouTube. I’ll try to post a link to that free video here: https://www.youtube.com/watch?v=UVrcz_k5q9c Ms. Toth has some other very good, professionally produced, cheesemaking (and Sour Cream making) videos on YouTube that are also worth checking out. Here are the titles of those other videos: “French Style Soft Cheese” (about making a chevre-like cheese that uses cow’s milk rather than goat’s milk), “How to Make Feta”, “Ricotta”, “Garlic and Chive” cheese, “Cottage Cheese”, and “Sour Cream”. I think she explains the processes clearly and demonstrates them well. Hope you like them too 🙂
