- Видео 72
- Просмотров 36 243
Making it Minnesota
Добавлен 17 апр 2023
Cooking, preserving, gardening, and more
Minnesota Garden zone 4b Tour July 21st 2024 plus bonus garlic harvest
update on the garden. succession planting taking place and harvesting garlic and potatoes.
Просмотров: 332
Видео
Pantry Cleanout - Goodbye Pancake Mix!
Просмотров 522Месяц назад
I have had this box of pancake mix in my pantry for YEARS AND I never want to see it again. special Thanks to my husband who insisted we buy it......
June 28th Minnesota Garden Update Zone 4a
Просмотров 842 месяца назад
I have been gone a while but filmed a garden tour for you today. Any avid flower growers, please check it out and give me your tips!
Fiesta Chicken Bowls, easy instapot meal
Просмотров 1128 месяцев назад
my version of a burrito bowl. Easy way to use up pantry and garden preserves for a quick weeknight meal
White Cheddar Broccoli and Sausage Pasta
Просмотров 1438 месяцев назад
This recipe was putting together some items I had around that I wanted to use up. Cheese and sausage I had bought on sale, a partial bag of frozen broccoli, and pasta in my pantry to use I encourage you to try this with whatever you have on hand. I could see adding a bit of Cajun spice to this if you like more seasoning.
Knoephla Soup, super fast and easy!
Просмотров 9869 месяцев назад
This is a recipe for Knoephla soup that I. making for the first time. I found this to be easy and fast to put together and it was inexpensive to make. I had all the ingredients already on hand. You could easily make this recipe vegetarian by substituting vegetable broth
Apple-Cinnamon Baked Oatmeal
Просмотров 17610 месяцев назад
This is a great recipe to make for breakfast. sometimes I have leftovers after a day or two and I have frozen them into individual squares. Then the night before, throw them in the fridge to thaw and a quick trip in the microwave to warm and you have breakfast. A few alterations I might consider next time would be to add one extra egg and stick to 1/3 c of each white and brown sugar. It was fan...
Apple Pie Filling
Просмотров 55010 месяцев назад
This is an easy apple pie-filling recipe from the Ball Canning cookbook
Old Fashioned Apple Crisp
Просмотров 9910 месяцев назад
This is a quick and simple apple crisp, just like Grandma used to make. Just a few ingredients and great flavor.
Pecan Caramel Rolls
Просмотров 24311 месяцев назад
These are so fluffy and gooey! I highly recommend it.
Vanilla Cream-Filled Pumpkin Roll
Просмотров 1,3 тыс.11 месяцев назад
Showing this easy pumpkin roll recipe. With only a few ingredients, this was a simple recipe to execute and I recommend even to beginners.
How to save a ton on your groceries
Просмотров 8111 месяцев назад
Showing you how I used weekly ads, digital coupons, ibotta, and Fetch to get over 30% off on my groceries this week I am already very stocked on the basics (meat, cheese, Rice, etc) so each week all I do is shop the deals to fill in the items we want but don't like to spend a ton of money on (snacks, treats, special items) You can download Ibotta and Fetch in your play store if you haven't used...
Ritz Cracker Baked Cod
Просмотров 68211 месяцев назад
This is a quick and easy recipe for beginners to fish. light and lemony with a salty crunch on top.
Three Pumpkin Recipes for Bakers
Просмотров 33911 месяцев назад
Showing three recipes you can make with your pumpkin puree. These are aimed towards baking recipes, but watch for another pumpkin edition for non-baked recipes shortly!
Pumpkin Puree + BONUS Pumpkin Seed Recipe
Просмотров 12 тыс.11 месяцев назад
Pumpkin Puree BONUS Pumpkin Seed Recipe
Harvesting and Preserving August 2023
Просмотров 9211 месяцев назад
Harvesting and Preserving August 2023
Saving seeds from this year's garden to grow in next year's
Просмотров 49Год назад
Saving seeds from this year's garden to grow in next year's
Easy Chicken Enchiladas, a Freezer Friendly Meal.
Просмотров 176Год назад
Easy Chicken Enchiladas, a Freezer Friendly Meal.
Week 2 Pantry/Freezer Cleanout Challenge
Просмотров 423Год назад
Week 2 Pantry/Freezer Cleanout Challenge
Minnesota Garden Update, August 13th 2023 zone 4B
Просмотров 110Год назад
Minnesota Garden Update, August 13th 2023 zone 4B
Making this now. Going to add grated carrot and some mixed raisins 😊 will check back in later this evening ❤ thanks for the recipe 🎉
Where are you located?
@@janeschultz9951 Ada,MN
I add two bay leaves to my soup
Really random but your skin complexion, hair color, eye color are all so naturally gorgeous 🥹 great video!!!
That. Was. AWEsome.
Pumpkin bread budding
I've been adding cooked pumpkin or squash puree to my mac n' cheese. Added vegetables!
I make a pumpkin Pasta that I love!
This dish is a vision of taste and texture. super
Wow! I wish you were near me! I’d love to come and organize it! It’d be so fun! You are really stocked 😍
Yes. Im making Homemade sauce too I use mozzarella. Good recipe
I went and looked at your videos since this one and I’m impressed with how you’ve used your pantry. Great job!
Thanks so much. We worked through a TON of this stock. Enough that we had room for an entire cow for the freezer! Now we are onto more beef dishes!
Botulism is odorless and tasteless. The only way to tell is the lid is popped up or by contracting it. Im a biologist and just stating the facts. I hope it works out well.
I get a lil annoyed at “ By the book” USDA rules for canning. I follow what my great great grandparents and grandparents did. I nor any of my family has ever gotten botulism or food poisoning. I know way more people that have had food poisoning, ecoli and botulism from eating out or bad ingredients from a store. I’m going old school, hasn’t let me or my family down yet. You do you😉
What a beautiful looking loaf! Irresistible!!
Thank you so much!
Yours looks exactly like mine!!
Going to make the muffins for sure
Hi. Just saw your channel! I’m in a southern suburb of Twin Cities and my whole backyard is garden, fruits etc. so VERY glad to see a Minnesota garden channel. The recipes look great too. I have a lot of squash to be creative with and this year grew 100 lbs of raspberries with out late frost harvested till the bushes were cleaned.
Wow! That is an awesome amount of Raspberries! We always make Raspberry Jam from ours. I have 3 kids under 6 and they all eat the berries out of the garden by the bucket full so we don't end up with as many as we should for preserving, but it works for what we need. I am already plotting out my seed starting schedule.for this spring!
this looks like the unknown soup my mother used to make! I cant wait to try it.
Let me know what you think!
I was overwhelmed by the amount of food I was looking at in this video and I work in a supermarket. I tried to catch the weekly sales but recently I am reminding myself to used what I already have in the house before they expires. This last summer I used all the meat from the freezer, my next challenge is to used all foods that expires in 2023.
That's awesome! We have been really using things up and about half of it is gone now. Best of luck to you!
My favorite!
Time to start meal planning with food you already have. Do you write the date on the front of the cans and packaging? With a sharpie marker. You could have paid to have a new roof with the amount of money you have spent on food.
I have been cooking from my pantry for about a month. Making a good dent in it! I don't write the dates on the front, but I do check them regularly and rotate.
Time to Inventory the foods you already have. And best use by date. Use up the oldest first. Write on a tablet then input onto your computer if you chose too. Start upstairs because it is close. 50 pkg sharp cheese use by 09/24 12 pkg hot dogs use by 11/25. I use a laundry basket to dump items into then put back in order with newest in the back of shelf oldest in front.
i think you could go 6 months or more with small budget for fruit veggies etc....i wish you well
That's the goal!
I am so glad that you posted this video. I have never canned pumpkin pureed or otherwise. And I just learned that there is a concern. However, I want to pressure can pumpkin puree. I am not too sure about my skill level. So, if I baked the pumpkin for an hour in the oven, then puree it, then place in jars making sure that the air bubbles are released? Pressure can for 65 minutes on what lbs of pressure?
I did 65 mins on 12 lb of pressure.
You need to know your Elevation for correct pounds of pressure 😉
Looks delicious!! The only thing I’d add is cumin. Thanks for sharing.
I don’t know the size of your family or why you feel the need to hoard so much food, but you need a serious intervention. 😂
It is more that we go through things very fast and I buy things when they are a great deal so we can save money. Right now it is saving our bitts when we don't have much money to spend on food.
You and your family are blessed with such an abundance of food.
Yes! We are currently in another no shop stint. Trying to get it down again so we are sure not to waste a bit! We already have our Christmas and Thanksgiving ham!
I watch pantry challenges to get ideas to use up my own stuff. Maybe videos of you using the ingredients would be more helpful.
Videos of me cooking with my pantry ingredients? Or did you mean something else?
@@MakingitMinnesota Yes. If that is something you do. IDK. I was searching pantry cooking challenges and this video came up. But it would be helpful to see what you used and how if that makes sense.
@breesaves Of course! I had a couple crazy weeks here where I couldn't shoot anything, but I am going to get back started and currently doing Pantry Freezer Challenge. Tonight I am.doing Stew
@@MakingitMinnesota I appreciate you taking the time to do that! I definitely understand being busy!!
Besides jars what else can you use?
I have also frozen my puree in freezer bags. This year I froze small portions because my 6 month old liked it for baby food.
My mother-in-law worked for a school district in Minnesota in the 1960's that fixed pizza burgers with a variation of this recipe. She used ground Spam, pizza sauce, oregano, cheese, and bake it un the oven broiler.
This was a favorite of many students back then!😊
That is really interesting! I had never heard of these until my niece told me about them. Always wondered what the history behind making these might be. Seems they have been around a while!
@MakingitMinnesota yes, in fact, the ladies from the school district had a a recipe book printed for others to have for their own recipe collection and she shared with me and my sister in laws. That recipe book was a gift that remains a tradition in many households in the area. My mother in.law passed away on her mid 80's and is one of her many legacies as a school cook!😉❤️
These look really yummy - would be nice if you showed us the inside of one. For me that's always indicative if they are dry or not. Thank you 😊
Next time I make them I will share! These are super fluffy, and NOT dry! If you like extra gooey, double the Caramel!
Thank you - I had a feeling they were super fluffy 😍@@MakingitMinnesota
Looks great! Thank you for your video.
Where are you in Minnesota? I’m from Minnesota as well!
Ada MN
To the creator… you tested this by eating it, and not getting botulism? 🙄
I didn't "test" it per say. Just saying I have never had a problem with it causing any sickness. All Canned pumpkin goes into a baked good and so the bacteria that is possibly toxic, if any, is killed in the cooking process.
Freeze it. Cube it. Don’t risk botulism for something you can buy safely canned for less than ONE DOLLAR. 🙄 And please if you DO do this, do not feed it to your baby. 75% of all botulism cases reported in the US are babies. The Pies, muffins, breads, and custards you would use this for only reach in the high 100 degrees mark, not the 212 for ten minutes needed to kill bacteria.
Thank you 😊
Thank you 😊
LOOK'S GOOD
You don't even list the flour in your ingredients list 0:08 - I wish people knew how to write recipes.
I apologize for the error. If I can figure out how to fix, I will.
Great video. I've made these many times.
Thanks! Appreciate your feedback :)
It looks like it's not to difficult.I looks like it is something I can do 😂
@@user-ds3lk8we7k It was easier than I was expecting! I hope you give it a try too!
We had a great apple harvest this year. Thanks for sharing.
The rest of the world water baths pumpkin puree....
Really? I didn't know that?!
@@MakingitMinnesota pressure canning isn't really a thing outside US and Canada. My ND, SD, MN experience has the old timers still water bathing meat, and everything else. And it's how they are teaching the next generation. They absolutely scoffed at my pressure canners. New fangled nonsense. 🙂
i do, no problems. I use thin jars to ensure that the temperature reaches the core... and have eaten them up almost one year later... still living :)
@jenniferr2057 That's interesting. I don't like canning my meat, but that's just a texture thing for me.
@@daniananas7056 what do you mean when you say thin jars?
Looks delicious !! New sub from Minnesota.
Thank you, and welcome!
Why does everyone say it isn’t safe? Just because it’s not “expertly” tested doesn’t mean it doesn’t work.
USDA canning book has in BOLD type: “Caution: Do not mash or purée. Fill hot jars with cubes…” Also, at Elevation 0-2,000’, pressure can at 10 lbs of pressure. Pints- 55 minutes, Quarts - 90 minutes. Elev. 2001-4000’: 12 lbs pressure; Elev. 4001-6000’: 13 lbs pressure; Elev 6001-8000’: 14 lbs pressure. I believe they tested and found it NOT SAFE to can puréed squash/pumpkin. In the years before the USDA was formed, many people DIED from home canned food. Sorry! You’ve made a very nice video, and I’m glad you acknowledged that you weren’t following the USDA guidelines.
USDA has NOT tested to can pureed pumpkin so they do not recommend canning it in pureed form. That does Not emean that its not safe to can it. USDA is a guideline, but not the only way to can..... for example, the Amish only waterbath their canned goods, including pumpkin puree and they are a very healthy community doing this for centuries.... It is an informed decision that people need to make and do their research (past the USDA). I have never canned pureed pumpkin yet, but might just give this a try. Seen so many videos and posts by people that have been doing this for decades and still alive and well, so do not fear what the USDA says... its precaution, but not Danger if canned properly like shown in this video :)
I believe that you are correct in your method. My thoughts are if it’s not safe for homemakers to properly can, than how does Libby’s and other companies do it safely? Also if canning non sugar pumpkins should I add sugar to the recipe?
I don't add any sugar. Just pure pumpkin. Also, the spores are not the problem, it's the bacteria they can cause. If you're baking the pumpkin or cooking it before consumption, that bacteria should be killed.
Yes!! Baking it at 350 for and hour is plenty of time to kill anything. Plus pressure canning it for another hour under 10lbs pressure should kill anything. Also need to make sure to de-bubble your jars to get all of the air out.
They can use much higher temperatures and pressures.
The USDA does not recommend home canning of pumpkin puree because puree is so thick it may not get to the correct temp(min 240 degrees) in the middle of the jar for a long enough time period to kill the spores that cause botulism; then it grows very well. NOT because it hasn't been tested. It has been tested and found to be not safe for home canners. Yes, you CAN can anything, but that doesn't mean it is always safe and you should do it! Good luck. And water bathing NEVER gets above 212 degrees. You do the math. Freeze it, freeze dry it, can chunks which are not as dense as puree.
I dehydrate mine and grind it into powder!
Yes. I freeze my pumpkin from the garden. And seriously, why risk botulism it for something you could buy in a can for less than 1 dollar. 2 dollars for organic. When she does have a problem, I guess she’ll let us know?
@@DeborahSch I just saw canned pumpkin at Walmart for $3.50! So I bought the largest whole pumpkins for $4.50 to dehydrate lol!
I freeze my fresh roasted pumpkin.
My grandmother said if you can’t say nothing nice don’t say anything. Just because you don’t agree doesn’t mean you have to be rude…just move on. Her house her rules…
Not safe.....freeze it.
I know there are not any certified methods to can purred pumpkin. There are also no studies proving it is not safe either that I am aware of. But we end up using ours within about 3 months and have never had any issues. Moral or the story, at your own risk!
Good video thanks
Well done. Thanks for getting right to the point of the video. I’ve pressure canned pumpkin purée. I couldn’t see a difference between that and applesauce (and that is only water bathed for much less time). Subscribed because I like new channels that are doing it well!😊
@gardengal9478 Thank you for your support. This is a fairly new channel, so all feedback is very much appreciated!
The difference is that pumpkin is a low acid food and applesauce is a high acid food. Botulism grows in a low acid, no oxygen environment. Just for your information. I pressure canned pints of puréed pumpkin last year (with all the sugar and spices in it) for 65 minutes to be safe. I can use one jar to make one pumpkin pie by adding two eggs and evaporated milk.
@@cynthiafisher9907 The other difference is the pumpkin purée is thicker than applesauce, so heat transfer can be an issue. I’ll stick with chunks and purée them when ready to use, thanks. I personally don’t see this method as any easier, and it only takes once having botulism to change your life. I do want to add, Beth, your video is beautifully done.
@@leewillis2908 Yes, we all have to use the methods that we are comfortable with. I had cooked the pumpkin twice before it went into the jars, so I was pretty confident there were no botulism spores going into the jars(no spores, no botulism toxin growing). Also, there was enough sugar in the mix to inhibit any botulism that may have gotten in. And I also then canned pints for 65 minutes at 13-15 lbs of pressure, which is above the recommended pressure for my elevation. The time for the canning I got from a canning book from the 1970s, not that long ago to me. So, I felt very safe doing it the way I did, but I understand most people are only comfortable using USDA approved methods. I think it helps to understand the science behind food preservation. Thanks for your comment!
My 'approved' pea soup is even thicker.... I have canned it for years. And I love to tell! Also From MN!