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Massive Canning and Food Prep DAY!
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- čas přidán 12. 05. 2022
- #AcreHomestead #PressureCanning #BakeWithMe
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Becky
You bring joy and happiness to our lives you are such a lovely young lady to whom is so talented
Becky your smile is like the glowing sunshine 🌞 you demonstrate your highest of professionalism working standards thank you for sharing your videos with us all much appreciated by us all ❤️
Done!! Quick question Becky, my food processor also has a broken part... 😢 Is yours a Cuisinart, too? If so, could you pretty please share where you found to order the new parts? Thanks so much!!
@@juliabrown5948 If you still have an instruction book the info might be there or on their website. You could also look them up on Amazon by your model number. I’ll bet she got them from the manufacturer’s website. I have a Cuisinart as well and I’m always afraid I’m going to snap that lid on too hard and it will break. Hahaha
Im a 50± year canner, a little tip for you is when your making your jelly or jam, add a sliver of butter to help with the foaming, it make a much prettier product! Your doing awsome, you are like me canning, planting, harvesting and finally preserving all your hard work is so rewarding❤
Fat makes the food go rancid quicker is what I’ve been taught.
I have always used a sliver of butter not like tablespoons or even teaspoons it has never ever made my jellies or jams go bad, I have been doing it for over 50 years, its the way I was taught! I tend to stick with the old ways, never killed anyone LOL!😁
Thank you! I definitely agree, funny thing is they call us rebel canners LOL my mind set is if its not broken, don't try to fix it!
I've always used butter also. If you use liquid Certo it tells you to use butter as well.
I have 40+ years and I know the tip of butter but I just don't feel it's necessary to add extra fat and it changes the taste slightly. The smal amount of foam I skim my children enjoy with crackers and fresh bread that day.
Your productivity is mind-blowing.
Thank you! I may have done nothing for the next two days lol
I can even wrap my brain around how much she’s able to get done in 32 minutes!!!😂just kidding lol She’s an absolute rock star! Love how she whips around the kitchen with so much confidence…at such a young age!! Her kitchen equipment, check that, restaurant equipment (!) is incredible. Nicely done, Becky! I learn something new every👏🏼single👏🏼time👏🏼🤗
Amazing!
I'm exhausted after watching this video 😂. thank you for the great tips.
I’m nearly 80, Hubs almost 82, so there’s no way I could match what Becky does in a day, and I have no need or desire to. At our age, we know we are not long in this world so it makes no sense to buy or prepare a year’s worth of food to store, and that would wreck our budget besides. Three month’s worth of home canned or dehydrated food and freezer meals will handle emergency hospitalizations and hurricanes both. I’m nearly there now, and it took me six months to do it. Now we rotate it with freshly made meals to store as we eat what I made months ago. It is more than adequate for two elderly people. We almost never eat sweets, as Hubs is diabetic, so I no longer bake. Our caloric needs are half what they were when we were young. Tomorrow I will make a double batch of chicken salad to have some for dinner on a bed of baby greens, and the rest will be made into sandwiches that will go with us to the beach on Friday, because life in Florida is great! I won’t spend it all in the kitchen!
Peach syrup in ice tea sounds like the perfect gardening beverage 🥰
I made some blackberry syrup and I use it sometimes on tea. Yummy
Thanks for sharing! Will be doing this asap.
Or peach margaritas 😉
Oh my gosh yum!!
@@AcreHomestead peach pit jelly is a recipe for strictnine. It's a poison
Haven’t looked at the comments but Peach Pits jam is a bad idea. Stone fruit pits contain Cyanide
OMG! The Puppies in the sink look so cute. Becky, I found your channel when I was in rehabilitation for a spinal cord injury, your videos have provided me with a good distraction. This has been so devastating to every aspect of my life but your videos have helped me have a moment of peace. I have also lived with dyslexia and I know the shame that it brings,( this comment has taken me hours to write) but you have found your calling, you are so good at talking to the camera I feel like I'm right there with you. I just want to let you know that your videos mean a lot to me and I know others feel the same way too. I admire your ambition and determination to achieve your goals, and cant wait to see what's next.
Me too. I've been a gardener for most of my life way back when dad and I used to do as a kid I love watching her discovered all the things that she can do with what she has figured
After having my back surgery this year it looks like I may not be able to do my garden come on Becky give us a piece of what we're going to miss
The puppies are cuties aren't they? Keep healing!!
You yourself are an inspiration. Writing this even with your injury show stamina and determination. It will be a long road but you will do well in this life.
@@citygal2198 thank you so much
FYI: for new canners. When canning you need to be very precise when canning food. Follow all the rules and be very accurate on time and pressure.
I plan on canning for the first time ever. I'm excited to see how it turns out. Got all my instructions together. 🤞
Also, only mke two batches of jelly/ jam at a time. More increases failure to gel
FYI According to the USDA the electric pressure canner has not been tested and approved. Make a phone call. Watched Suttons Daze do a Q&A on this.
@@plot10homestead58 Then they need to take the stamp off the box saying it is approved by the USDA
@@rosejarman6920 The box states only that it meets the USDA safe canning guidelines.
I never knew you could use onion peels for anything other than compost. I learn so much from you Becky. You are very inspiring!
When I lived in Maryland, there was a farmstand just over the Delaware border on the Eastern Shore that had the most amazing Peach Jam. I've never forgotten it, it tasted like the best fresh Peach Pie with cinnamon, vanilla, and nutmeg flavors, but mostly it just tasted like fresh peaches. I started making biscuits again JUST for that jam! It deserved more than simple toast ;-)
I *love* how you don’t cut out parts of your videos where you mess up or drop something lol. You’re so authentic and relatable.I know you’re a busy woman but if you ever have any extra time please make some bloopers at the end of your video 😂😂 you be having me in here cracking up because I have the same reactions! Thanks for the content lol ❤️
Real
Hi Becky, Donna here! For Y2K I canned everything imaginable! One of those things was regular beef cut up into chunks. After the fear of Y2K was over, my teenage son started sauteing the beef in some oil and eating it as a meal! He absolutely loved it! Thanks for bringing back those memories!
Lord have mercy child you do more in one day than I can get done in a week! I just love your videos and I always try to think back and say did I ever do that much in one day. My husband tells me yes but I just can't remember. You are teaching a old lady a lot and I just wanted to say thank you 😊 🙏 just ordered the lids thank you
Your such a good woman Becky, so young and wise!! I've been canning off and on for 30 years and it seems like such a chore to me. Your enthusiasm is refreshing. I love " hanging out" with you so thank you!!
Thank you so much!
My mind gets overwhelmed by the task of canning, on top of homesteading/homeschooling, etc, but your enthusiasm and energy remind me it CAN be done! Great video! Thanks for all the hard work!
If you pull the rhubarb out straight instead of twisting it off it will grow back better and you’ll get more rhubarb
I award Becky my imaginary prize for the most efficient person ever! A pleasure to watch. Thanks for the encouragement to try canning!! Have a great weekend!
When canning another important step is to make sure there are no air bubbles using a plastic or wooden knife like utensil or the plastic spatula that measures food height in jars usually in pressure canning sets.
you are such an inspiration!! after watching you for sooo long now I want to do so much stuff to be able to save time/energy/money for my family. THANK YOU for showing us
You are so welcome! Thanks for being here, France!
You are living my dream life if I was 30 years younger! lol 63 and disabled. You have so much energy! ❤❤❤
Oh how I enjoy watching Becky With the Good Hair. You have become the ONLY thing that calms my mind and heart. Thanks.😇🥳🫶🏾
So amazing how much you do in one day! My sisters and I just bottled over 300 lbs of chicken. We freeze raw chicken breasts, and when they're partially thawed, we chunk, them and put in bottles raw with salt and water, then pressure can them. We had 5 canners going. Haha. It was crazy, but now we have nice moist chicken ready to throw into salads, casseroles, sandwiches, etc. Love that you're canning chicken. I've never saved my peach peels for jelly. I'm totally going to make jelly this year! Thanks for all of your ideas!
I did not know canning meat was a thing. I am mind blown and being someone that likes to try it at least once...I now need to try this.
if youre going to feel around the jar, do it before you wipe so you dont contaminate what you just cleaned
I make blueberry syrup: simmer blueberries in butter or coconut oil (or both for extra yummy) add in 1 or tbsp of real maple syrup. Cook down and pour over pancakes or whatever. Tastes better than store bought, no extra sugars and good for you. Does well with cherries, strawberries and blackberries.
Does frozen fruit work? Asking because I have some I could use up. & sounds sooooo good. Thanks for sharing!
@@hannahkayee831 yes, but no watery melons.
Thanks for sharing!
ooh this sounds good :)
All that rhubarb….yum…all the extra blanch and freeze for winter baking….I love strawberry rhubarb pie., or a sauce to put over ice cream..
Layer cardboard down over your weeds, and hold it with rocks or bricks. Wait 2 weeks. Pick up and voila, no weeds and unbroken soil.
Could I use brown paper grocery bags in lieu of cardboard if I don't have any?
7.10 pm here,wine poured and watch me fave vlogger,its what friday evenings are all about xxx
Thanks for watching, Paula!
The USDA Complete guide to Home Canning says that jars for jams and jellies with or without added pectin DO need to be pre-sterilized. See page 1-14 and page 7-7.
The jars no longer need to be sterilized if canning for 10 minutes or longer. This is something that is on the newer side.
@@cm9743 Are you confusing boiling water method with pressure canning? It is my understanding that it is true only for pressure canning not boiling water canning.
@@sschueneman Thank you for your response. That is what I thought as well, the 10 minutes was only for pressure canning, but since learned that it applies to water bath canning as well.
I was very strict on sterilizing jars for water bath canning up until recently and then learned you don't have to if you go 10 minutes or longer. If you still would like to, that is fine as well, but I have to admit, it sure does save on time!!
I canned 9 jars of citrus peels in a simple syrup on the 8th of April & last night Aptil 12th I made a deep dish large pot of Lasagna with lots of vegetables & some turkey sausage & I cut up all 12 portions & vacuume packed them.
You & your Mom Susan inspired me to het a few things done so hubby & I can relax & enjoy each other's company 😊 this evening & this week end❣
I have an organic potato that has a lot of sprouts on it & I took a couple of the sprouted eyes & put them in good water, they already have roots ready to put into a 5 gallon pot. I'm so excited❣😁🤭
Now I want to get a pot & plant them 😁❣
@@cynthiafisher9907
I did a CZcams search and found a video on container planting potatoes & it inspired me to give it a try. The young man gave great easy instructions & he even harvested his 5 gallon potato planter early & I was surprised at the yield he got from that one pot! 😃👍!
When you put in the liquid you didn’t use a plastic spoon or bubbler to get bubbles out before you canned….Homesteading Family have great free canning on line classes…just incase you want to see also Suttons Daze and Red Rose Homestead….
@@plot10homestead58
Sorry I didn’t see that clip……
Apple scraps is good to use for the same Apple jelly. I added some pie spices and call it Apple pie jelly.
I agree! I made some last fall and was amazed at how good it is.
My mom and I always skim the foam off the jelly before filling the jars. The foam is delicious on some toast!!
Yummmm!
That is what we do too a reward especially on those times when all jars were filled with none leftover
I was thinking that was what we got to eat at the end of the day. Mom usually made biscuits for supper those nights.
Store up your plum kernals, when you make jams and need pectin crack 1/2 a dozen kernals and and boil with the fruit. They will supply all the pectin you need. Keep them in the freezer or store in dry sugar.
I use the distilled vinegar on all my jars when I can.
Your little pups all wrapped up in their towels just brought me so much joy! They are adorable!
Gotta say, your doggies are such good boys getting their baths! And they are such a nice size! What kind of day are they? Thanks!
Mini Australian shepherds, Susan, Becky’s Mom..
I love watching your canning videos. Never canned but every time I watch you canning, I just want to get started
Just discovered your channel. Been binge watching.
Canning tip: NEVER tip a canning jar to pour off the water. While some may have pinged, not all are sealed and you could end up scalded by boiling hot liquid. Lift them straight up and out to set down. Any water on top will evaporate in seconds.
TIP: Always debubble your jars to release possible trapped air bubbles.
Thank you! Welcome!
It’s refreshing to see such a young lady working hard and being productive thank you for your videos:) and thanks to the person that raised you right ;)
As a suggestion. I read where you should use vinegar on your cloth when wiping a rim. It's done so that the vinegar removes any grease or film.
Yes..good practice
When you skim the foam of the top of the jelly, put it into a bowl to be used first.
My great aunt use to make jams and jellies for gifts they are my absolute favorite gift anything homemade is the best
Thanks for sharing. I learn a lot from you. I have been catching up on your videos. Just diagnosed with covid so figured best time to catch up. Have a wonderful weekend.
My mom made the best Rhubarb Kuchen. I have tried but mine never comes out as good as hers was.
Wishing you a speedy recovery!
@@homemclaughlin7830 thank you very much!
@@christinem.alwaysbelieve you're very welcome!
When you skim off the top, do not throw it away. I put it into a cereal bowl and into the fridge. That is what the kids ate first on their pancakes or toast and it is delicious!!!
My Mom used to save it and my sisters and I would fight over who got it.
I want to learn about pressure canning but I can’t until I’m finished here in Brooklyn and head home to Texas. Thanks for the good tips.
Jellys, tomatoes and green beans. I use a water canner. Meat I pressure cook. Follow the directions from your canning books.
When cooking or canning anything with a lot of sugar on e needs to use a larger pot than the product! Be safe. Sugar burns are horrid!
I love canning meat and having ready made ingredients for quick meals. I canned up all the leftovers of my turkey from thanksgiving and have 12 pints on the shelves as well as all the beef and chicken.
I am so intrigued by the canned meat. Like I knew canning fruit but never meat
Hi from Scotland. I used to eat rhubarb dipped in sugar as a child. We would pick it from feilds around us & my Grampa grew it too he was a amazing gardener.
I pressure can ground beef all the time and I’ve never added broth to mine. I don’t cook my ground beef all the way. I park cook the ground beef. I use the ground beef from our cows. I’ve been canning ground beef for years now and that’s how I always do it. No broth. We love canned ground beef. It saves freezer room. Especially when you have a family of 5 and 1 chest freezer.
Becky, I have jars of "peach syrup" & "strawberry syrup" in my pantry. My jam didn't set up. BUT my hubby loves the "syrup" on his pancakes. Amazing job on all your jars of goodness.
I love seeing Orbit and Tibro in your videos. Reminds me of Gizmo - I still miss him, as I'm sure you do too. All dogs (and cats) go to heaven. As do other animals!
I just want to spend a day in your kitchen. Your rotation process is spot on
Becky a little tip for you. Years ago my mom was experiencing with canning different things. Any kind of fresh melon doesn't can well. She had 20 or so quarts and everyone of them bubbled up and exploded. She was an experienced cancer at the time.
If I had 1/4 of Beckys energy I'd have it made!!! SO informative, such a fabulous teacher and encourager! Cant wait to see recipes using these cans of meats!!
A trick to eliminate some of the foam is to add a teaspoon if butter first your trippled recipe. If it were a single recipe you'd use 1/3 of a teaspoon of butter.
This is the first time I am actually tempted to learn canning! I like to cook and freeze but I don't have an extra freezer and if I can make chicken, ground beef and broth shelf stable that will be a game changer. Looking forward to see the results.
I used the chicken last night and i won't go back! It's amazing!
@@AcreHomestead I've used my freezer for years but am running out of space and considering canning for the first time in my life. I'm new to your channel so am very curious how the canned ground beef turned out! I'm sure you mentioned it in a video I haven't watched yet but can't wait to find out! I've made my own chicken stock for years also from the bones of my Sam's club rotisserie chicken and last night for the first time I added the onion peels after seeing you do it and I'm thrilled to make something from nothing! :)
@@amymaclure2366 I agree. I don't know how this channel ended up on my recommended page because I have not watched a cooking video in a bit. But I am so glad it did. I have a small deep freezer so space is still limited. I prefer having home made since I can't have home grown living in an apartment in the Bronx, NY. Excited to try it
When you have extra quiche filling you can just spray as small baking dish or muffin tin and bake it in there.
Becky, I was told never double your jams or jellies. Waiting to see if it will set up. Crossing my fingers 🤞🤗hugs
I doubled jelly once, ended up with pancake syrup. Not bad at all, my husband loved it.
If you just brown your chunks of meat, beef or chicken, a little before you can you do have to add fluid but the meat holds together better when you open the can. Raw packed meat tends to shred when you use it. Just depends on the purpose of the meat. Thanks for the info on canning the ground beef, I have not tried that one yet!!
I just found your channel and I'm loving it! You are a multi-tasking queen! When I first started baking and making jam, my toddler loved to help, so I had to go slow. After being a single mom who still loved baking and cooking but rarely had a lot of time to do big days like this, I recently retired early. I'm loving spending time in my kitchen again!
I had no idea the peach skins and pits could make jelly! Can’t wait to give that a try! Thqnks for another great idea!
Me either. Learn 100 things at a time watching one video. Watch once while I do my dishes then later on when I have a notepad lol
You can do it with apples too!!!
Omg, your dogs looked so cute stalled in towels after their spa day, very cute. I haven't made canned fruit, or veggies, such a good idea though.
The Smitten Kitchen website has a ton of rhubarb recipes. My favorite is the strawberry, rhubarb crisp bars which can easily be made dairy free/vegan by subbing coconut oil for butter and can be GF with any GF flour. You make the bars right in the pan too, so minimal clean up! I’m excited to try your pie recipe!
Thank you❣
I love strawberry, rhubarb everything, sadly hubby won't even try it because he was given rhubarb that wasn't cooked right & without any sweetner of any kind.
It was so bad, that memory never left his mind🥴! 🤷♀️ Lol!
I'll have to check out what the Smitten Kitchen website has to offer 👍🙆♀️❣
I wish I could have slice of strawberry rhubarb pie 🥧☕❣
That sounds soooo good.
@@robynm7221 my dad is the same. I'm like come on just try it pleaseeeeeeeeee. My dad said he only tried it raw with salt... so that's why he doesn't like it 🤦🏼♀️
Doing the canning for me is better in the winter that way you help to keep the house heated plus it frees up the freezer in time to get it all cleaned out before spring.
Hi Beccy, from Whangarei, New Zealand!! I just recently discovered your channel. Your energy and love of gardening and cooking good wholesome food has helped me find the joy I once had in cooking and gardening again (which my two boys are loving). I have been watching your videos from the beginning to catch up and I love how you make things sound so simple and easy to understand. I definitely think you need to get your own merchandise line, and the best ever catch phrases I've heard from you are 1) No Soggy Bottoms Round Here!!
and 2) Real Food Comes Dirty! (from your potato and leek soup episode 😂🥰) I love all your videos from cooking and gardening to DITL and shopping hauls. My favourites have to be the ones with your mum.. she is so adorable!!! Please keep being your authentic self and keep making videos... We love them! 👍😘💞🌱🥀🌻🍄🍓🌶️🥦🧅🍞🧀🌮🍲🍝
SoilSista you are absolutely amazing! I love how you prep and prepare... I can watch you for hours daily. So much motivation and information packed into one video. We truly appreciate you and all your hard work.❣️
Looking forward to seeing how the jelly sets up. I have doubled my recipes in the past and they did not set well. I have read its best not to make more than one batch at a time for jelly and or jam
I've heard that too along with fudge, etc. I do however double up freezer strawberry jam.
It set up perfectly!
@@AcreHomestead Becky that is awesome I have not had luck with doubling the jam recipe maybe there is a difference with jelly
Agreed. Also to prevent the foam use a tbsp of butter n fruit b4 u add the pectin sugar mixture. Fyi
I make up to 3 batches of jelly at 1 time. Very rare for my jelly to not set. I am the jelly maker for my family too.
Wowza, you are the Queen of multi-tasking ! I am always amazed watching your videos !! Not everyone is so balanced , professional and resourceful in the kitchen ventures. You certainly are jam-packed with useful information ! Awesome !
The foam on the top are impurities and should be skimmed. You also need to be careful with your headspace; jams and jellies require only 1/4”. Great job!
I’ve always wanted to pressure can but was afraid of burning my face off or cracking my glass stove top. So when you bought the electric pressure canner and loved it, I finally decided I’d do that too! I love it! I’m excited to can so much this summer!
Happy canning! All looks great! You don’t have to add broth to hamburger. It works with or without it. You should try canning soups and chili. Great meals in a jar. If you would have used a quart jar for the chicken and filled it half with chicken and half with veggies and top off with broth….instant chicken noodle soup base or chicken pie base. Cooked hamburger, broth, peppers make a good stuffed pepper base. Just add rice when heating. Hamburger rolled into meat balls, bake 10 minutes, put in jars with broth and can. Add meatballs to sauce or make broth into gravy. Great to make meatball subs. Try canning ham. It’s really good. I just use water as the liquid. So many things to make when canning meat. Have fun!
I love canning meatballs both in broth and in spaghetti sauce. So versatile. However, it is not recommended to can cooked meat without liquid added. Nor is it recommended to can ham or any other cured meats.
@@danniemcdonald4903 easy meatball subs! It’s called rebel canning. Things like you mentioned, and bacon is getting popular to can, they aren’t fda approved. I learned how to can from generations of canners. I sometimes rebel can. I’ve never had a problem, nor has the generations before me. If you aren’t comfortable with it, then it’s best to not do it. There are a lot of us rebel canners out there. Can what and how is best for you. I’m ok with some rebel canning. There are some things that are rebel canned I don’t feel comfortable doing, so I pass on those and find other ways to preserve it.
I love you Becky! I watch all your videos. Last Sunday I found a 9 shelf Excalibur dehydrator on FB marketplace for $150 to be ready to dehydrate my herbs and vegetables from my garden. Thanks for teaching us!! I have been water bath canning for years (jam, salsa); however last summer I found an older All American Canner for pressure canning (for meat) again FB marketplace $75. Hubby replaced the old peacock valve for the new weight valve & new gauge $16 total. I pressure canned my first meat this past week. Again thank you for teaching us!!!
Becky, you should be very proud of your pie dough. A lot of people struggle to make pie crust but you're is beautiful.
Yours
Oh wow I didn’t know you could use the peach pits to make jam. I always though the pits had arsenic in them and that it was poisonous. I always toss the pits. Might have to make this when we get our peaches in August.
Fruit pits have a small amount of cyanide in them. They should be fine as long as the hard shell remains intact. That being said, I would use the peels and put the pits in the compost.
@@SillySeamstress 👍
Love watching you in your kitchen! I'm amazed my how much you get done in a day!
I love to watch you, you remind me of a younger me, go, go, go. Now at 72 I can now do to things (when canning or dehydrating) and I am done. The younger me is not more! You are amazing.
Love that ur hubby is showing up in some of ur videos. Congrats on home!
A pat of butter brings down the foam. Looks great!!!
Becky, you are a ball of energy! I get tired just watching you.😂 Thanks for another great video.
Me too. I need a nap after Becky's energetic videos! 😂 But she is very inspiring!
Peach syrup over vanilla bean ice cream is so delicious and summery!
Your crust making skills are so impressive!
Hi Becky. I don't know if it was mentioned already but the new guidelines(per USDA) state you have to leave 1 1/4 inch headspace when canning chicken. I love the jelly recipe and crust trick of folding it over!
The forjars lids are made in China. I would not use them because the sealing compound and materials used may not be BPA/metal toxin free. Plus, it's not sustainable to buy overseas products. I don't think it's fair for you to deem them "the best lids" based on criteria of price, availability and getting monetized if people purchase through your website.
Adding a little butter to your jams and jelly to cuts down the foam.
Oh, my! Tibro and Orbit looked so cute enjoying their Spa Day! Such good boys. I hope they got treats!
You totally need to make merch with the cute little thing you say all the time "Thats OK!!! Love it !!!
I made peach jelly using pits & skins for the first time last year. It is my new FAVORITE jelly!! I used Pomona's. It is soooo flavorful with a lot less sugar!
Thank you for sharing all the things you do!
I want!!! 😀
Same! Really great with sun butter. Peach syrup is great on dutch pancakes too!
You are amazing. I used to make a lot of jellies, relish, canned pears and other things....but I had 6 stair step kids so I couldn't keep up with you! I breastfed and am so glad you are also. It is so healthy for both of you! I love your videos. I had lots of herbs, culinary and medicinal, I wish I could have put large rocks in my herb gardens, but couldn't get any. I grew my 1st pumpkin last year, it was so exciting!
You can also for convenience put raw pieces of meat and stew ingredients and veggies and such straight into canning jars and cook them while you can them and it's a single serving stew for a quick meal.
I have gained confidence in pie crust making because of your channel because we have a similar cooking style in the kitchen. I tested a recipe last year I didn’t like it. I used pilsbury with my own filling. It was good but I know it could be better.
You can do it!
the USDA complete guide to home canning book has a NEW head space for chicken. it 1 1/4 head space for chicken on page # 5-5. also your black rubber safety button should always be in the back away from you because if it explode it'll hit you in the face. always away from you. read your manual for the canner. it will tell you the same thing. just a few tips. good cooking
I have the same canner and the manual does not state where the plug should be positioned. It would be difficult to read the pressure gauge with the canner backwards on the stove. Most experienced canners probably don't stand in front of the canner the entire time it is processing.
My Mum always taught me to strain the fruit through a muslin over night. If you squeeze it to get more out the jelly wont be clear. So just leave it and collect the juice the next day. I usually hook the muslin over a kitchen cupboard handle and put the pot under it. That way works really well but not so fast I guess.
I make peach syrup & can it every year. I use it on vanilla ice cream & whenever I have water. 👍
I saw this video, and a couple days later while grocery shopping, I saw whole chickens in the frozen area. Normally, I walk past them without a second thought, and reach for frozen breasts/thighs. But then I remembered your video, and bought 6 of them! Currently have 4 in my electric roaster and 2 in the oven. Wish me luck!
I had never bought a whole chicken either and I never saw this video about canning precooked chicken! I buy them now to make broth but making a big batch is the way to go!! I’m inspired again!!❤
Whole chickens are so versatile.
On raw packing any meat push the raw meat down in the jar so no air space can form unless you are adding broth. You can watch a video from suttons daze she is very knowledgeable on canning and follows all the USDA guide lines. Love canning meats Good luck on your canning adventures.
The National Center fo Home Food Preservation says for raw pack chicken to pack loosely it does not state loosely for other meats but also does not say to pack it down. It is up to you. Your kitchen your rules😊
I don’t use pectin the powder stuff you did. I always add one Granny Smith Apple, when making a batch of jam and it works perfectly for the pectin requirement. I never taste a strong apple flavour either and I’ve made lots of different Jams and jellies and it works every time
I enjoy searing my chicken before canning. I raw pack beef stew chunks and just brown my ground beef. By searing the chicken breast it looks more appetizing, stays together better and you can fit more in a jar
I discovered Rhubarb Lemonade last year after I had made all the cakes, pies, bread and freezing of Rhubarb we could handle. It is a really refreshing drink. Many recipes online.
Love your videos, Becky! Thank you so much!
You are so welcome!
Where is the recipe for the quiche? Love watching your channel! Makes my day 🥰