Pantry tour with friends ~Melissa~
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- Äas pĆidĂĄn 7. 09. 2024
- Thank you very much Melissa for opening up your pantry and discussing how some of the local communities can food. The Amish Canning series is the result of an interview that I had with an Amish woman and her family. Please know that all of these Amish recipes and techniques (concerning canning things that would normally be pressure canned) are considered REBEL canning recipes and are NOT USDA approved!!! Use the recipes at your own risk ! Please do your own research and decide what is safe for you.
Also, if you have never canned before I would suggest learning USDA methods first to build confidence and experience before venturing off on these methods!!! #waterbathcanning #canninglife #homesteading #amishcountry #mennonite
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đHere is the PizzaïżŒ sauce that Melissa mentioned đ
Pizza sauce/spaghetti sauce
Melissa does not add the oil or sugar to her sauce.
2 1/2 gallons of tomato juice
8 to 10 onions sliced
Four green peppers sliced or chunked
One pint oil-
One cup of sugar
2 tablespoons oregano
1 tablespoon Italian seasoning
2 tablespoons parsley
1 teaspoon garlic powder
1/4 cup of salt
2 tablespoons of crushed or dried pepper
Six bay leaves crushed
3 tablespoons pizza seasoning (spice rack)
1 gallon tomato paste
Cook onions, peppers, tomatoes and juice for 1 hour. Add spices and cook for another hour. Add paste.
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I was raised Mennonite and my parents came from the Amish. We only ever water bath all our stuff. That includes meat, veggies, soups, etc. We have been doing this for generations. No pressure canning. We also only put water up to the neck. I had never heard of covering the jars until I started watching you tube. I get very frustrated at people who are negative towards people like us because we water bath. We do know what we are doing. I've been doing this for many years and have learned from my mom. It is safe! Thank you for not giving up on your Amish canning videos! I appreciate you so much for sharing this!
I know Coblentzes. Married into my family. Many with Ohio roots. Hi from Karen Yoder, GA
Not everyone is negative there are people who do want to know and use this knowledge
Hi there! When you waterbath ground beef do you cook it first? And for how long do you water bath it? I'm new to canning.. Thanks for any reply!
I would love to know about how you do corn. If you are wanting to share. Thank you.
Regina. I have chicken breasts, boneless. I'd like to do in pint jars, cut up. How long do I waterbath?
Once the "Guberment" got involved that's what changed the guidlines.And so glad I helped my Mom and watched her can, she only water bathed, never pressure canning and we all are alive yet, I'm 62.
Thank you for sharing Melissa with us dear. What pleasant young women you both are. Such blessings. My father and grandmother both oven can. Theyâve done it that way for as long as I can remember. I, too, use my blender to do tomato sauce. It cuts the time in half. I also reuse jars as well. If they have the buttons on top like pickle jars I use them. I use those large pickle jars for things like sauerkraut and kombucha. I really feel like certain institutions have instilled this fear in people about canning safety to dissuade many from even attempting. Control the food control the people. Itâs so sad really. I just want to tell you both you both are treasures. Please keep doing what your doing. Much love and God Bless.
Love hearing from other people who do it this way too!
Rachel of the 1870s Homestead mentioned your channel the other day. She really likes it and likes you very much. I wasn't sure if you had heard it.
Yes! I found your channel through Rachel and I am SO happy I did!
I'm here from 1870 hs too
Same!
Same! So grateful!
I watched it to! So sweet!
My grandfather water bathed everything from berries to meat to shellfish. He kept it in the cellar and we ate it for years. He lived to be 98.
Hello đ€ I also found your channel because of Rachel from 1870âs. Iâve grown up in Australia and had never heard of âcanningâ until a few years ago. My Mum has a Fowlers Preserving Kit, that she used from time to time when I was growing up. Also growing up, I learnt to make jams, relishes & tomato sauce. The method used was that you cooked your jam etc on a stovetop, then while very hot add it to sterilised (boiled or dishwasher) jars, then put the lid on. No submerging in any water whatsoever. The jars always used were recycled jars from the supermarket. The lids all do their little âpopâ and jar is sealed. Very rarely, we have had the contents go off or mouldy. If a jar lid fails to âpopâ you tip the jar upside down on to the lid for a couple of hours, then it pops.
For the hatersâŠ.If you donât like content, then donât watch. Quite simple really. Iâm absolutely loving this content and appreciate all of the hard work, love, respect and honesty â€ïž Thank you xox
So enjoyed this chat! I'm a 60 year old country gal who cans alot to stock our rootcellar for winter. Our main heat for winter is a wood cookstove which heats our home and we cook on it all winter. Grow 4 big gardens. Have jerseys, chickens and goats.
We are just a little old fashioned here.
My main heat is also wood and I love it! I live where it's wooded and love to go out and find downed trees and branches. I cut them to size with a battery operated cordless chainsaw, and I split the larger ones using a wedge and the blunt side of a maul. It's so cozy and cost efficient!
How cool is that!!! I enjoyed reading this post! I wish I lived closer to ranchers and homesteads, this world is it!! Lot of work but super interesting, I appreciate all your work. Do you have a channel you do videos on as well? If not please consider it. lol
I just took up canning this last year, oh my what I have missed out on! Enjoying it so much!! I started with jams , now I am into everything lol đ my husband says more jars?! Iâm like yes !! Last time I started this journey couldnât find them, now Iâm mad women on a mission lol đ
Your life sounds wonderful! Hugsâ€ïž
@@delilahcarbajal6734
Amish Ăanning
âTheâ Channel is by far the best so far for me. Iâve not canned a single thing because Iâve been so afraid of the âUSDA BY THE BOOK NOT SO NICE PEOPLEâ opinions about canning. Iâve been praying for someone that I can follow and learn from. And I FOUND You! Thank you so much for spending the time to bring the Amish and Mennonite methods. You explain things so well, so thoroughly and the real conversations with your friends to teach us. Thank you!!!!
So glad to see you doing this video! I was enjoying your Amish canning series and was upset when I watched the one where you were deciding to stop because of the negative comments. I'm a new canner. Just started this year. I want to learn everything I can to make sure I'm doing things safety. That said, my kitchen, my rules. I like to see how people can and preserve in all the ways so I can make the best decision for my family. (Who says the USDA is smarter then the Amish) or any other culture. Thank you for doing this and thanks to your lovely friend.
I agree with you mostly. About the USDA, they did have special thermometers in the jars to test how high the temperatures in the jars got. I donât think the Amish do.
You have to be careful because the type of food we eat is different than what the Amish eat. Their food is all home grown and made not processed foods.
Screw the USDA
I am from Slovenia, Europe and we always use reused jars, wash the very well, sterilise in the oven. I always buy new lids, but not canning lids, just regular lids, so that they have a new seal. We also don't use pressure canners here, only pour in hot liquid with vegetables, jams etc., close the lids, turn the jar over and cover them with a towel for 24 hours.
I've been to Europe once! (Spain) I so want to go back and see more. My ancestors are from Germany.
This is how I have seen ladies do it in Turkey.
Hello! Rachel from 1870s Homestead sent me over! Looking forward to seeing your videos!
Neckline Canning. Steam will sterilize. Steam is also hotter than boiling water. So I can see where that would work and be safe.
Neckline-ing sounds very much like all the Russian (and other cultures) canning channels I follow. They fill the pot up to the necklines of the jars, then after the time, they screw the lug lids down tight, and turn them over for 5-10 mins, then right side up and cover with a towel or blanket for many hours and they sealed.
Yes! I have seen them too and useful knowledge channel doesnât do many videos but has an interesting way of doing tomatoes and there is a lady that grew up in Germany that does her jams and jellies this way too.
Yes useful knowledge is where I learned to can jams and jellies. I do the open kettle method with my tomatoes and have for years. I keep my jars in the oven to stay hot. Never had a problem with any seals
@@ElliesDonna14 nobody in Europe cans jellies and jams. They last because the amount of sugar. Applesauce is different and needs canning because there is no sugar added.
My mother water bath every thing, her canned chicken was the best ever, i can't duplicate with pressure canner. I can beef, pork ect..i reuse all jars that come my way, jam, olives, whatever is available.
Not sure why we are so affraid to the against the grain.
@17:25 Tomato đ Sauce. âI do not put it through a strainerâ. Wonderful! Neither do I & itâs because my mother-in-law Betty, (Born 1896) taught me HOW TO CAN AT ALL, she used to keep skins on too. It takes a lot if mashing when you donât have a blender, but it actually seems to taste more Tomatoey.
Betty was amazing. She even taught me the Paraffin wax process for an amazing Plum & Walnut preserves. I miss Betty and wish I could hear more of her stories growing up on a Maryland farm. I still have her Cast Iron griddle that came down though her family from Scotland đŽó §ó ąó łó Łó Žó żâŠThatâs going back to early 1800âs. Itâs in perfect shape too. Wish I had kids to give it to.
Anyway, my mother -in -law canned everything and knew her way around a kitchen. She gave me the best wedding gift ever; she taught me Water-Bath canningâŠoh yeahâŠshe also gave me her son to marry.đ. Itâs been 50 years last April too.
Another great video, thank you! This info needs to be out so people quit fighting this and stop the fear mongering. No one has to do it this way but your kitchen, your rules. There is always more then one way to do things.
Thank you
I can in shop bought sauce jars etc all the time, I'm in UK and couldn't afford "proper" canning jars in the quantities I would need
Same, I am in the UK and reuse shop bought jars also. I watch your channel too - it's very good!
I've never covered the jars. I didn't know that was the recommendation until recently. My mom never covered the jars.
I love this interview!!!! And I married a dairy farmer too! And 3 hours seems to be the time. I have learned so much since I have started canning. Yes, the government wants to have control. Canning is all about chemistry, and temperature. Thank you for posting this!
Here's to milking cows! I did it for 10 years of my life!
Melissa! Iâll teach you how to can beef or other meat as well, like sausage, venison, etc. Iâve done beef stew, too. I also donât strain my tomatoes and with my applesauce, I donât peel or core them, I only cut out bad spots and cook with a little water and sugar until tender and throw into my Vitamix and it is as smooth as baby food. It saves TONS of time.
Yes....need experienced canning advice also
I have canned Brunswick stew and it is fantastic had no problems. At the time I pressure candid but I really want to try the water bath for a change. It may take longer but sometimes I have issues with the pressure canner on my gas stove. That's why I have been trying to remember how my grandmother did so much of her canning because I never remembered her having a pressure canner. Now I know she water bath everything.
Ive pressure canned beef stew for the first time this year. Tastes amazing â€ïž
So grateful youâre still here teaching us about water bath canning! Iâve learned so much and yesterday I rewatched your Amish videos and then canned peaches for the first time!! So proud of myself and I give you all the credit! Thank you
I just want to sayâŠ. I LOVE YOUR AMISH WATER BATH CANNING!! I had never canned anything and because of you I had to try it and I love love love it!!! Thank you so much!!!!đ€
Iâm so extremely blessed! My grandmother, and my granny both canned, and raised me, so I love canning, itâs my hobby! Iâm 50 years old, and have raised a semi large family, every thing I can, is water bathed, I have never pressure canned anything! I so enjoy your channel! Thank you so much!
It is soooo very good to see you ! I have a water bath canner, because I can not afford a pressure canner, they have become so expensive. So thank you !!!!!
You can water bath SOOOOO much!
For making spaghetti sauce. I do the same. I cut out the stem of the tomatoes and cut in 4 pieces then use my food processor. I also add, carrots, green beans, zucchini, squash basically whatever veggies I have available. I puree them but not too fine and cook it all together. I do add red wine vinegar and apple cider vinegar to it. It's delicious and tastes so fresh. It's a great way to sneak veggies into meals for the little ones that dont enjoy veggies.
love this idea!
Immersion blenders are awesome! Got mine on Amazon for 22$. 1870s homestead taught me that! Skipping that step has been great! I freeze my tomatoes whole too. Also throughout the season I dice peppers and onions and freeze them. Saves so much time when Iâm canning big batches. Thank you for doing these interviews! Itâs great to see how other people process and preserve.
Love love love so glad you are continuing your journey with your friends Mellisa seems like a sweetheart đđŒâ€ïž
Thank you for introducing us to Melissa, a wonderful lady. This was a great video!
thank you
Oh by the way , i made a batch of Lucy's potatoes this past Friday! They came out beautiful!
This was an excellent discussion. Thank you. I wonder why I'm getting the feeling we've "been had."
Edit: I freeze my tomatoes whole, too! Then I can make sauce when it's cold outside. Once the tomatoes defrost, the skins just slip off. Then I dehydrate the skin to make powder. I leave the seeds in, too.
Just curious what you do with the dehydrated tomato skin powder?
@@sandracurrie5904 Rehydrate it with warm water to make a small amount of tomato paste, add powder to soups, chili or stews that have a tomato base as a thicken agent, or use it to thicken runny pasta or pizza sauce. There are probably more uses, but these came quickly to mind.
"getting the feeling we've been had" --EXACTLY!!
The older ladies at church always asks everyone to save all store bought jars and lids (pickles, spaghetti, pizza sauce....) Because they use them one more time and they work for them. So I find none of this unusual. I stick to waterbath fully covered, and pressure canning. But I think it is awesome if it works for folks!!!
Hello Melissa! Thank you for sharing your knowledge.
you're welcome!
I have recently water bath canned bbq beef. I took some roasts that would be tough. I cubed it and marinated it in my homemade BBQ sauce. We just had it for dinner. Itâs amazing. So tender. Iâm not a roast person. So this was great for me. I water bath everything. This year I also started canning zucchini and yellow squash.
Would love to learn from you as I want to waterbath can also
Zucchini are not easy if not canned in vinegar brine, also carrots and green beans and pumpkins.
@@Stoffmonster467 I canned zucchini with tomatoes and celery. With a touch of salt. Simple and delicious. Green bean I can with cubed ham. Also very tasty. Not a fan of cooked carrots.
Iâm just curious the reason you perfer water baths since itâs so much quicker with pressure cooker
â@@lindawaldner4461because it's healthier and doesn't destroy the nutrition.
I've only water bathed canned . I'm 55 years young and would watch my mom can everything . This video was very informative thank you for doing this .
Have you done pumpkin puree? It seems to be the one đ„¶ Just wondering the time & method you used.
Or recipe that has rice?
This was great. Two lovely women that want to help families eat.
You should watch Melissa Mir. Her canning is so rebel. I love her.
Easiest tomato sauceâŠ
Freeze as they ripen like Melissa said she does. When ready, roast them at 200 degrees in oven with garlic oregano salt pepper, what ever spices you want. Roast over night or for few hours. Transfer to a bowl and use Emerson blender. Smoothens everything out, the tomatoes reduce down so nice and thick. Then can as usual. âșïž
I did roast a jelly roll tray of cherry tomatoes for the first last week. Just left them whole and refrigerated.
I love water-bath canning and open-kettle canning. I learned from 2 different elderly women. One had a huge tomato garden, and one had an enormous garden with a variety of veggies. She's the one who taught me that you can water-bath green beans and venison, and I've successfully done both with no problem at all. I did add boiling water to each jar of meat too.
AMAZING VIDEO đđđđSO HAPPY TO SEE SOMEONE FROM A TRUE BACKGROUND SUPPORTING THIS CHANNEL..FULL OF WISDOM â€ïž BLESSING'S
I think we most can relate about wishing to have written down or paid more attention to family recipes/traditions. Thank goodness for these channels or blogs that are trying to bring the traditions back. Thanks for all you do! If anyone knows of any Cuban, Puerto Rican, Nicaraguan traditional cooking channels please let me know. Thanks in advance!
Glad to see you back don't worry about the nay sayers.
Thank you for sharing this with us. You've got a great network of knowledgeable friends and I appreciate you sharing them with us. đ
Neckline canning is pretty much like steam canning, which for me was far to sketchy, but we all have our methods and as long as your food is sealed and you've got a good nose and good eyes to see and smell before you eat, y'all safe in my book lol. Great channel btw. I've been asked by so dog gone many friends to start a canning and gardening channel, but idk where the heck I'd find the time, so I leave it up to you and others ;) I really enjoyed the Amish method. I used to can everything by WB, but never canned meats, then was introduced to pressure canning, funny quick story. I had the pressure canner for one whole year before I attempted to use it. As a young boy, my grandparents had a small family farm, my grandfather educated me on gardening and my grandmother on preserving foods. One day she was cooking something in her pressure cooker (not canning) It exploded, the lid went straight on through the ceiling, that stuck in my head and freaked me out about pressure canning,, then when I was ready to dive in, I noticed, the dang pressure canner had an emergency pressure release... LOL I blew a whole dang year away from fear without even knowing there was a safety valve, Us men NEVER read instructions lol. So, I had my trials with meats, fortunately I never had a bad experience (Guess I learned my lesson on instructions haha) But I'll say this, I WILL NEVER pressure can fruits and veggies again, for me, it turns everything soft, I ruined 42 jars of Peaches last year, they're stilll on my shelf cuz I haven't the heart to toss the out and no one in the house likes any kind of peach pie so yeah. You had a video canning green beans both WB and PC, I found pressure canning my green beans did not allow me to warm them for dinner, without them becoming sort of mushy, so as I type, I have 60 Jars rotating in my WB system, so I guess I should end this long A__ comment before I lose everything, again, fantastic channel you put together.
Hey Ladies. Dehydrate your tomatoes skin, seeds and all then powder. Saves time and lots of space, i do my pumpkin the same way. Love you two
Oh the beautiful memories you've brought back! Thank you!
Here's another insight into how we do it in Germany. Since there is always some air at the top of the jars after they have been filled and if they are completely covered with water when they are being boiled in the water bath, they would start dancing in the pot and banging against each other. Therefore, you fill in as much water as the liquid level is in the glasses or at least until the glasses are 2/3 in the water. The temperature of the water vapor is even higher than that of the boiling water. We can also stack our glasses. Then the rule applies that the upper glass is 2/3 in the water.
So glad I found your channel. I have been interested in learning how to can food. My grandmother had canned food for years but I never paid attention. She lived to 96 and passed 21 years ago. Oh how I wish I had asked her to teach me what she knew about cooking and canning. What a blessing you and your friends are to pass on what you know. Thank you! I will look forward to learning from you!
I also put my tomatoes through a blender and then pour through a strainer. Works great. Loved this video and your friend is so informative. Thankyou
Love this video! Thank you for sharing. You are very courageous!
Thank you, you two lovely Ladies. God bless you and keep you both.â€
It's really curious to me that most other countries water bath can their foods but its considered rebell canning in this country
I had to stop watching and say right away - thank you for continuing with this information even though it's controversial and difficult for you. It's precious information that is buried for whatever reason. Thank you for having this chat and I hope you talk to as many that will share with us. I'm very grateful
Oh and in Poland people frequently reuse jars and lids. Recently I got a big box of mayo jars with lids and I have already reused half of the box :)
Took me a lifetime but I learned to reduce, reuse, recycle, repurpose AND to rid myself of excess donating to thrift shops, co workers, junking, etc.
I have saved money by using the 4 R's.
I'm off the grid so I need to learn the older way...cant have a freezer. Well you can by a propane but its not cost affective.
Thank Yall So Much !! God Bless You!!
Venison is the best canned up so tender.
I love seeing reused jars. I reuse olive and pickle jars. I stay with the small ones and do jelly LOVE THIS
ReUsing store-bought jar lids (unless rusted or dented) works for canning. Also, in my âold countryâ canning of pickles is done with pouring just boiled brine over them, immediately closing, and turning the jar upside down for a couple of hours. Placing jars on a wooden surface helps prevent them from cracking from the boiling point temp. of the brine being poured in them. I have seen this being done with other vegetables as well, but never with meat.
I bet that keeps pickles crunchy! I'll have to try it sometime!
Hey lady! I 'm so glad I found your channel! I was at your canning 101 class in Hannibal at the homestead conference! You did a FANTASTIC job teaching us, and I wrote your channel down so I could find you, got busy at home with my animals, and homeschooling, and completely forgot! Anyway, thank you for all you do, and your videos! Keep up the great work! đ
I have my More with Less cookbook.. itâs in pieces but itâs the one that has survived through the years. It is definitely my favorite and I always appreciated how much I learned. So fun to hear someone else mention it!
Hi Melissa, I live in Switzerland (Europe) I am 55 years old and for me it is normal to preserve food with water bad method, but I also have to say , meat I rather freez to preserve.
But in general, in Europ it is normal to only do the water bad method, and yes, I reuse the jars from the store. I think in US i would be considered a rebel canner...ha ha..
I was in Europe once (Spain!) and want to go again! I'd love to visit Switzerland! My descendants are from Germany.
I canned corn for the first time and found it odd. It seemed to use up all the liquid that was put into the jar, but we'll see when we open it this winter. I figure I'll use it to make cream corn. Regarding the water topic. I have heard that some people who can , if they don't have enough jars in a batch to fill the canner, they will fill jars with water and can them so the space isn't wasted. Thanks for this video. I really enjoyed the interview and information from your friend. It's really nice to hear from different people who have been canning for years.
I wish we could post picture replies - I am right now counting down the last 42 minutes of water bath canning potatoes - in a stainless steel Amish canner.
I've canned for 40 years and am a 4th generation canner, I never knew I had a name for my canning but yes a totally do "neckline" canningđ€Łđ€Łđ I also never take skins off tomatoes or pears and sometimes potatoes. I have also reused jars. I never throw glass jars out!
Iâm glad youâre following your passion and sharing.
I've had a pressure canner for about 15 years, but before that it was only water bath. I was trained by Iowa women in the 1960's. No one I have ever known or heard of has been made sick and/or died from this method. The last time I checked, the government "rules" have hurt more regular people than they have helped.
I freeze my tomatoes, cored and score the bottom with an x. When you thaw them, the skins slip off. Then I dehydrate the skins, powder them, and then add the tomato powder as a thickener.
You can do pickles without canning . Stuff your hot jars with cucumbers and add your boiling hot brine solution of vinegar and water put the lids on cover with towel and let them set and seal . It's how some of our grandparents and great grandparents did them . The channel name is our half acrer homestead
Will try!
God's grace to you. I just found your channel this morning and my first thought was "No, No, I can't get hooked on another homesteading channel. Too late now. I hope to find time to watch more of your video soon. By the way, at 70 years old I am very familiar with water bath canning. My mom did her canning outside in a tub that held I think 24-quart jars or in an oblong tub which held more but I can't or never knew how many. She would always have a water bath canner full of boiling water sitting next to the canning tub so water could be added when needed. This was all done over burning wood, so it was a chore keeping it going for three hours. I guess that's where 5 kids came in handy.
Thank you for sharing this!
Wow, a wood burner!!!! That is taking it to a whole new level.
Be so blessed and encouraged. Thank you for your videos.
I so loved this chat/tour! Thank you for sharing your methods.
you're welcome!
It is wonderful Melissa came with you on this chat with you. Thank you for sharing her with us!đ
I have canned cubes of beef in water bathing and also pressure canning !!! It was all in pints am going to do some quarts this yr. Love pantries if you would have seen mine up north in Wisconsin it was LIKE a SQUIRREL GOING INTO IT AND SEEING all of their NUTS in so many colors hahaha !!! Am interested in oven canning !!! But with the tomato sauce being said how about KETCHUP I used to make that up NORTH with carrots and would can those for 3 hours pints only cause sometimes they got SPICY HOT tasting after the canning!!!
No problem with canning any tomato sauce. I can it after cooking 30 minutes.
As for tomatoes I get rid of skins and seeds if I make ketchup, but I just blend everything when I make tomato sauce. It saves time, effort and produce because I don't throw away a big pile of skins and seeds.
Rachel, from the 1870 Homestead sent me over here and Iâm glad she did. Youâre doing an amazing job. Keep up the good workđđđ
Melissa has such a beautiful complexion. Iâm sure itâs her healthy eating but if she has a secret weâd love to know it.
Thank you! I don't really know that I have a secret. I do eat pretty clean and simple. Low carb.
I freeze my tomatoes until I get enough for a canning batch. The peels slip off easily, but if some peels are still on it's okay. I crush the tomatoes in the food processor before canning. Sauce isn't smooth, but it tastes good! Great video! Thank you for doing it!
It's a pleasure to listen to how you can your harvest.Ive learned so many things and I use my own judgement on ways to can different items.I only learned how to can meat this year.Chicken,beef stew just the things I know we'll eat.Thank you for sharing with us.
I am really enjoying this informative and liberating series and looking forward to expanding my waterbath canning adventures. đ
Covering the jars with water prevents Oxygen from re-entering the jar, while the cooking process removes the oxygen trapped beneath the head space of the jar and crevices between vegetables. Oxygen will also discolor the food and will reduce storage length.
I oven canned some zucchini bread yesterday. Sealed good. Supposed to stay for up to a year. I also put my jars in the oven when canning so they stay hot. Never had a problem with anything sealing.
Mama used to can some things in the oven. I've never tried it, but I know it's fine for some things. Enjoy your bread!
@@marilyncausey9348 always remember your jars must be hot
I home can corn. When I reheat it, I drained the water, sautee it in a pan of butter, anf add seasonings. It tastes so much better that way.
Living Traditions Homestead Channel has a Just Like Heinz Catsup recipe. Guys it is DELICIOUS and yes....it tastes like Heinz. The trick is the cook down. Cook down LONG TIME to get all the water out so when you put some on a plate the water doesn't pool around the drop test. Also upside down spoon test. It does also thicken a bit after canning too, so keep that in mind.
Really enjoyed this. It's interesting listening to different people talk about the way they do things and why, and I love it when people tell you what makes sense for them as far as what they grow and process, which process is preferred (even if it is freezing, which is definitely my preference for green beans because of flavor), and also how their needs change due to either a growing household or one that has become smaller. Thank you for not giving up on discussing the water bath everything topic! I'm also always surprised when people say they've had something for over a year, but recently I watched someone else's video discussing expiration dates and I have a much better understanding of the whole canning process, whether done at home or that bought in a store.
At the beginning of the pandemic I was able to get cases of tomato really cheap. I made salsa, diced tomatoes and tomato sauce. Instead of blanching the tomatoes, I roasted them in the oven to loosen the skins. I saved all the skins and cooked those down and blended them for sauce.
Great interview. "Neckline" canning is very popular in other countries. Some canners let the jars lay on their side. I see more people do open kettle canning. (boiling food put in boiling hot jars with scalding hot lids. Top with the ring and turn upside down overnight. No pots, no water. ) Straining or not leaving skins on tomatoes, or any other fruit is so silly. It's a waste of perfectly good food. I thought everyone used a blender. But I do it in small batches and then put it all in a big pot and cook down. I buy pickles in half gallon jars and reuse the jar but I pressure can that size for 110 minutes.
I have always open kettle canned but didn't know that was what it was called, hahahaha. I am 52 and live in Brisbane, Australia. That is how we were taught to preserve food when I was high school in Home Economics. I bought a pressure Canner earlier in the year but unfortunately haven't tried it yet. I would love to try doing chicken or beef though as a convenience food on my shelf to whip up something quick for when I forget to defrost something đ.
@@traceykiss9020 Hey there Tracey. Good to hear. Funny but here in the US open kettle is a no-no with the alphabet government agencies. It's their way or the highway. I prefer pressure canning but really should do open kettle more at least with my tomatoes. Do you have a good success rate with your open kettle ?
This was fantastic! Thank you đ Thereâs a lot of us water bathers out there.
Loved this video! Such good information...keep it going!
love your ch. great topics my grand mother only oven canned,and water bath-on a wood stove with an oven,and would can flour and grains no larva thats why.- im 60 and watched your ch. to learn about pressure canning you've inspired me to give it a try i wont need to put up as much as my wife and i once did but these are important skills to pass on [especially these days ]God Bless!!
New Here from the 1870s homestead . Happy to have found you đ
Down to earth and real. Thank you đ
Iâm also from Mennonite background. I have one grandmother who did more freezing and one that did canning. My mother never cared to do it, but I learned from CZcams and my mother in law đ. Itâs such a joy to me. I pressure can venison tips. When we eat it, I hear it up with beef gravy and eat with egg noodles. I love my 2qt jars for grape juice and meadow tea
Canning meadow tea! Thatâs a new one!
My mother and gram are from Appalachian Mountain area I remember them reusing jars and lids from the store to can with, I honestly never knew it was unusual!! I am 50 and I guess if you do it properly it is fine! Love your videos and thank you!
Welcome Melissa đ. Thanks for sharing!
Use an immersion blender for the tomatoes. Makes your sauce smooth and no need for blender.
I use my stick blender (immersion blender) to mix the seeds and skins. It puree's really well. The trick is to use the cup that the blender comes with. I was convinced I needed to buy a vitamix blender. If you can't afford it, get a stick mixer.
Ur kitchen ur rules thank you so much.
I can fresh sweet corn every year and it tastes just as fresh and delicious right out of the jar. đ€·
Also, when I do tomatoes for canning (I always freeze them too as they need to be harvested) I use a steam juicer to remove the liquid and then blend up the tomatoes and can them. It saves a ton of time and works out so well. I also use a steam canner instead of water-bathing things; it processes for the same amount of time but Iâm not using gallons of water to do it and I donât have to wait for all that water to come to a boil. Itâs a great tool.
The old saying is that an empty jar takes as much room to store as a full jar, so I reuse my lids to can a jar of water whenever I need a jar or two to fill a canner load and keep the jars from potentially bouncing around in the pressure canner. If I ever need the jar with water in it, I use the water to drink or water plants and then use the jar. Itâs also good to have sterile water around for wound care in worst case scenarios.
Iâm from Ukraine. My mom has been canning for over 40 years and it was ALL water bathed. I donât think she even knows what a pressure canner is. đ Still alive and the food was delicious! And yes, meat and sausage was water bathed to. Easy peasy. Awesome finding you. Iâm only now starting to can even though I âassistedâ I didnât do it on my own. đ