I just found your channel while looking for how to recann #10 foods and I really found your video very helpful and informative and I love the way you teach. I subscribed after this video alone!!
I buy number size 19 cans vegetables and pumpkin I decide inti smaller sizes example soup recipe I freeze them in bags by one cup two cups and so on works for us that way
Your videos are very good and informative. What enticed me to them in the first place was the recipes that you had for the freeze dried tomato powder. And even though I will still grow tomatoes this year I will be getting some number 10 can tomatoes. Thank you for your time and effort for putting these out. The only thing I wish you did do is put your recipes in the drop-down box. To where we didn’t have to go to other places in the Internet to find them because I’m so busy I don’t have time for all that. But thank you anyway I appreciate your talent.❤
Yes! Im always interested in the food safety aspect of canning and other means of food preservation. It's always good to have clear explanations of what NOT to do and why! Thanks again, see ya next time!
Thank you again for giving people safety information, and for acknowledging that it is not always practical or cost-effective for to grow and process all foods. I have gotten #10 cans at good prices at Gordon Food Service stores. Not everything is a great price there, but many bulk items are, including cheeses, whole deli meats, and some fresh meats, such as beef knuckle. It pays to look around.
I stopped canning pumpkin years ago when they changed the guidelines. Seems like pumpkin soup would be ok, so maybe water it down half way for concentrated soup?
Great Idea! But my problem with re-canning from #10 cans is how expensive canning jars are, Buying a small can vs, canning jars is cheaper buying canned small jars. Unless you can get a screaming deal on jars.
It definitely takes time to build up a stock of canning jars. I wouldn't do a re-canning #10 can project if I had to go buy new jars to do it. It has taken me about 3 years to get to the point where I no longer have to buy jars.
I actually don't recommend re-canning this product because the beans get way too mushy after reprocessing. This was the only #10 can I had in my house at the time I filmed this video.
I am 68 years old. My mother can do our own pumpkin from the pumpkin we grew. Is this what you’re talking about or are you just talking about canned pumpkin commercially? Our pumpkins we grew them and we make them and we squeeze out the juice and we put them through the strainer that you had to do by hand and we canned! them! We ate them at Thanksgiving Christmas New Year’s and all through the summer. So I hope it’s not homegrown ones you’re talking about found your channel by accident I think I will watch more of your videos!
I was referring to thick pumpkin purée (whether the pumpkin itself is homegrown or bought at the store doesn’t matter). It can be too thick to can at home due to its density and how that affects heat penetration. We have a lot of new canners who watch this channel, so we’re careful to point out when there is no proven-safe canning method for a particular food item, so that’s all I was meaning. 🙂
OMG! You are adorable and I love your videos! At 73, it has been 30 years since I canned food but I have ardently begun again. I had never considered RECANNING product and while there isn't a lot I would do, there is certainly a reason to do so if you find a deal or using things you cannot get or grow. I LOVE tomatoes in all forms but cooking down to make ketchup, paste or sauce uses tons of tomatoes. To be able to recan a #10 can saves lots of money and time. Now the cans are over #20 now but it would cost that much in tomatoes not to mention the time to prepare. So I have a question. I saw you holding a can of pork and beans. Pretty sure that will need pressure canning, but is it a product that will require some thinning down in order to can? And do you use water or broth? Thanks and keep up the great videos!
Yes! Tomato sauce is my absolute favorite thing to turn it into other things & re-can. I actually don’t like the texture of re-canned pork and beans. You’re right - they have to be pressure canned, and pressure canning them again makes them far too mushy. Looking back on this video, I wish I used a different can for picture purposes, but it was the only #10 can I had at the time. I don’t recommend re-canning pork & beans.
I have bought #10cas of vegetables and freeze then in size I like to use for soups side dishes to go with dinners after all teywere included in tv dinners! Just a thought
Sorry another comment here, or should I say question. I agree with recanning vegetables not a good idea but have you freeze dried canned vegetables I have not yet I have freeze dried frozen vegetables and they turned out wonderful but I didn’t know what you thought about the canned ones.
Definitely a good deal (and great results) dehydrating frozen vegetables. We recently did a video on that - How to Dehydrate Frozen Vegetables 🫛 ruclips.net/video/dnVP2edSiNE/видео.html As for canning frozen foods, that’s a great question, and one that I don’t have experience with. Hmm. 🤔 I hope someone with experience can chime in with their thoughts! I’ve frozen tomatoes from my garden before in order to can into sauce later when I had more time. It worked great, but I don’t know if it would work well for items that you would want to stay whole - like green beans or carrots. I feel like they’re be super duper mushy.
This was the only #10 can I had on hand at the time, so I used it for demonstration purposes. 🙂 Sorry to confuse you! I didn’t talk specifically about pork and beans. You can re-can them, but since beans have to pressure can for so long, they will be very mushy and may not be desirable.
I can't answer that with confidence as I'm not sure. I will say that I don't recommend re-canning #10 cans of beans anymore because they get way too mushy when processed that second time.
Hi, I saw a lot of rescanning corn. Well I don’t want mushy corn so my question is. If I can frozen corn do I get a better result in texture . Like in corn, peas, green beans ? Can you talk about frozen foods in a video please ? TY
I wouldn't because it would turn out very rubbery. When canning cooked chicken, you only cook it about 2/3 of the way. It will cook the rest of the way during the canning process, reducing the risk of a rubbery end product.
I was wondering you can recan store bought tomato paste? I ask because you can make sauce and juice from paste, and have canned only one product. If you checked the pH and then pounded the jar against your palm, would it 'debubble' better? I'm thinking of the density factor. Thank you
I personally don't re-can tomato paste because of the density factor. We dehydrate tomato powder & use that to make paste, sauce, and juice. Saves a lot of space too! :) Here's that video in case you're interested: ruclips.net/video/dnI-U5Vf-Uo/видео.html
10:00 I dont understand the science behind having to process foods previously canned in #10 cans (or other sizes) for such a long time. You are literally placing a product that was in a sterile environment into sterile jars. To remove the oxygen only doesn't take long. We arent processing to ensure safety as much as processing already SAFE food to remove the o2 and seal in a canning jar. I just dont get the benefit of processing it for another extended amount of time. Can someone help me understand this better?
I think the primary reason is because we have no idea what the safe processing time would be. We'd be guessing, and that's not generally a good practice in canning. I hope someone else chimes in if they know of a better reason!
If the acidity and density are both at safe levels, then yes! For acidity, use a ph strip to test & ensure its within a safe range for water bath canning. For density, stick a spoon in the jar. It should fall to the side immediately. If the spoon stays straight up or falls very slowly, it’s too dense and I wouldn’t can it.
I can see where you are coming from as far as money saving , but most people that are making their own pasta sauces and such are doing it for the health reasons. We don't like all the preservatives and other ingredients that are in store bought items.
Why re-can ANY store bought food ? Has anyone looked at / read the ingredient labels ? Can you even pronounce the CHEMICALS in those cans or jars ? Come on people, wake up.
There are brands that produce #10 cans of food with very clean ingredients. Trust me, I'm a label reader. As to why do it? You can save A LOT of money by buying #10 cans of tomato sauce and making all of your own pasta sauce, pizza sauce, etc. (This, of course, is for people who don't grow their own tomatoes.) And that's just one example. The brands I buy have 3-5 ingredients, and they are all whole foods with the exception of citric acid, which is added in most cases to make the product safe to can. If you take a few minutes, and watch a few videos on this channel, you'll quickly see that we advocate for whole food, scratch-cooking, preferably from homegrown ingredients. But, regardless, people need ways to save money in this wretched economy, and this is just one tiny way to do it.
I buy the cento brand of canned puree, or crushed tomatoes. They have none of the added preservatives in them. And very low salt , if any added. Plus they have the most fresh tomato taste of all the other store bought one's.
Pumpkin puree is a great product for dehydrating it's amazing how well it reconstitutes and the taste for bread and pie is as good as fresh.
Definitely! That’s what we do - and saves space, too! 🙂
I just found your channel while looking for how to recann #10 foods and I really found your video very helpful and informative and I love the way you teach. I subscribed after this video alone!!
Glad it was helpful! ❤️ Welcome to the channel. 👋🙂
I buy number size 19 cans vegetables and pumpkin I decide inti smaller sizes example soup recipe I freeze them in bags by one cup two cups and so on works for us that way
Yes, freezing is another excellent option for making use of bulk-sized cans. Thank you for sharing! ❤️
Your videos are very good and informative. What enticed me to them in the first place was the recipes that you had for the freeze dried tomato powder. And even though I will still grow tomatoes this year I will be getting some number 10 can tomatoes. Thank you for your time and effort for putting these out. The only thing I wish you did do is put your recipes in the drop-down box. To where we didn’t have to go to other places in the Internet to find them because I’m so busy I don’t have time for all that. But thank you anyway I appreciate your talent.❤
I’ll still be utilizing #10 cans, too. They’re a wonderful supplement to homegrown tomatoes!
Re: recipes, I can understand that. ❤️
Yes! Im always interested in the food safety aspect of canning and other means of food preservation. It's always good to have clear explanations of what NOT to do and why! Thanks again, see ya next time!
I love recanning food
Great idea for tomato sauce. I will be giving this a try when we run low on what is on the shelf.
Thank you again for giving people safety information, and for acknowledging that it is not always practical or cost-effective for to grow and process all foods.
I have gotten #10 cans at good prices at Gordon Food Service stores. Not everything is a great price there, but many bulk items are, including cheeses, whole deli meats, and some fresh meats, such as beef knuckle. It pays to look around.
Hmm, I wonder if I have a Gordon Food Service store near me. I’ll have to look it up. Thanks for the tip! 🙂
@@foodprepguide Mine is quite a way away.I used to have to pass it often, but not anymore. The prices are really good or really bad!
OMG, I never thought about this. I’m definitely recanning tomato sauce. Thank you ❤
My pleasure! ❤️
I stopped canning pumpkin years ago when they changed the guidelines. Seems like pumpkin soup would be ok, so maybe water it down half way for concentrated soup?
Great Idea! But my problem with re-canning from #10 cans is how expensive canning jars are, Buying a small can vs, canning jars is cheaper buying canned small jars. Unless you can get a screaming deal on jars.
It definitely takes time to build up a stock of canning jars. I wouldn't do a re-canning #10 can project if I had to go buy new jars to do it. It has taken me about 3 years to get to the point where I no longer have to buy jars.
It is the lids that really add up.
You show holding up a #10 can of Van De Camp Pork n Beans, how do you can this product, does the beans get mushy after reprocessing?
I actually don't recommend re-canning this product because the beans get way too mushy after reprocessing. This was the only #10 can I had in my house at the time I filmed this video.
I am 68 years old. My mother can do our own pumpkin from the pumpkin we grew. Is this what you’re talking about or are you just talking about canned pumpkin commercially? Our pumpkins we grew them and we make them and we squeeze out the juice and we put them through the strainer that you had to do by hand and we canned! them! We ate them at Thanksgiving Christmas New Year’s and all through the summer. So I hope it’s not homegrown ones you’re talking about found your channel by accident I think I will watch more of your videos!
I was referring to thick pumpkin purée (whether the pumpkin itself is homegrown or bought at the store doesn’t matter).
It can be too thick to can at home due to its density and how that affects heat penetration. We have a lot of new canners who watch this channel, so we’re careful to point out when there is no proven-safe canning method for a particular food item, so that’s all I was meaning. 🙂
OMG! You are adorable and I love your videos! At 73, it has been 30 years since I canned food but I have ardently begun again. I had never considered RECANNING product and while there isn't a lot I would do, there is certainly a reason to do so if you find a deal or using things you cannot get or grow. I LOVE tomatoes in all forms but cooking down to make ketchup, paste or sauce uses tons of tomatoes. To be able to recan a #10 can saves lots of money and time. Now the cans are over #20 now but it would cost that much in tomatoes not to mention the time to prepare. So I have a question. I saw you holding a can of pork and beans. Pretty sure that will need pressure canning, but is it a product that will require some thinning down in order to can? And do you use water or broth? Thanks and keep up the great videos!
Yes! Tomato sauce is my absolute favorite thing to turn it into other things & re-can.
I actually don’t like the texture of re-canned pork and beans. You’re right - they have to be pressure canned, and pressure canning them again makes them far too mushy.
Looking back on this video, I wish I used a different can for picture purposes, but it was the only #10 can I had at the time. I don’t recommend re-canning pork & beans.
I have bought #10cas of vegetables and freeze then in size I like to use for soups side dishes to go with dinners after all teywere included in tv dinners! Just a thought
Great tip! Thanks for sharing. 🙂
Sorry another comment here, or should I say question. I agree with recanning vegetables not a good idea but have you freeze dried canned vegetables I have not yet I have freeze dried frozen vegetables and they turned out wonderful but I didn’t know what you thought about the canned ones.
I haven’t tried that yet, but it’s on my list of experiments! If you try it, I’d love to hear how it went. 🙂
I go through ALOT of tomato sauce.
Ill save my lids, though, and freeze it in ziplocs.
Thanks alot😂
I just found #10 cans of pork and beans for $1.99 each. Will be canning them in 1/2 pint and pint jars.
Did you check the expiration or Best Buy date on the #10 can to get that price? Just wondering.
@@margaretharris65 yes indeed.
I buy number 10 cans at bent and dent stores for about 2 to 3 dollars a can and those savings are far better.
Sounds like a great deal!
Great idea!
What are your thoughts on dehydrating or canning frozen fruit/veg? I’ve noticed how much cheaper those are than fresh produce.
Definitely a good deal (and great results) dehydrating frozen vegetables. We recently did a video on that - How to Dehydrate Frozen Vegetables 🫛
ruclips.net/video/dnVP2edSiNE/видео.html
As for canning frozen foods, that’s a great question, and one that I don’t have experience with. Hmm. 🤔 I hope someone with experience can chime in with their thoughts!
I’ve frozen tomatoes from my garden before in order to can into sauce later when I had more time. It worked great, but I don’t know if it would work well for items that you would want to stay whole - like green beans or carrots. I feel like they’re be super duper mushy.
I'm sorry if i missed this but you have pork n beans there. Did you talk about that? I'm old and alittle confused. Love your tomato sauce ideas❤
This was the only #10 can I had on hand at the time, so I used it for demonstration purposes. 🙂 Sorry to confuse you! I didn’t talk specifically about pork and beans. You can re-can them, but since beans have to pressure can for so long, they will be very mushy and may not be desirable.
Can u can with hot dogs in the beans at 75 mins or 90 mins?
I can't answer that with confidence as I'm not sure. I will say that I don't recommend re-canning #10 cans of beans anymore because they get way too mushy when processed that second time.
I have picked up size 19 cans of pumpkin but I froze it I did not recan
Hi, I saw a lot of rescanning corn. Well I don’t want mushy corn so my question is. If I can frozen corn do I get a better result in texture . Like in corn, peas, green beans ? Can you talk about frozen foods in a video please ? TY
Yes, you’ll get a better texture with canning from frozen vegetables than re-canning #10 cans.
I wonder what the difference is in canning tomato sauce vs. pumpkin puree?
Pumpkin purée is thicker than tomato sauce.
When re canning pork & beans do you add vinegar? I've been searching for an answer, please let me know.
No, but I will say that I won’t re-can beans like that again. They turn out way too mushy. 😔
Thank you. It was helpful
Where else can you find these at a good price?
Can you recan those pork n beans?
The only places I know of are Sams & Costco. You can recan pork n beans, but they may end up more mushy than you’d like.
Another commentor recommended Gordon Food Service stores.
Sorry to bug you but what about black olives? Do they need to be pressure canned? Time? Thanks so much
I've never canned black olives, and I don't want to provide advice for something that I don't have experience with. Wish I could be of more help here!
How many lbs or ounces are in a #10 can? . Sorry I’ve never bought one.
It will vary depending on the food item, but average is around 6 lbs.
I have cooked chicken and refrigerated 2 days ago is it safe to can this chicken
I wouldn't because it would turn out very rubbery. When canning cooked chicken, you only cook it about 2/3 of the way. It will cook the rest of the way during the canning process, reducing the risk of a rubbery end product.
I was wondering you can recan store bought tomato paste? I ask because you can make sauce and juice from paste, and have canned only one product. If you checked the pH and then pounded the jar against your palm, would it 'debubble' better? I'm thinking of the density factor. Thank you
I personally don't re-can tomato paste because of the density factor. We dehydrate tomato powder & use that to make paste, sauce, and juice. Saves a lot of space too! :) Here's that video in case you're interested: ruclips.net/video/dnI-U5Vf-Uo/видео.html
@@foodprepguide Thank you for replying. I've dehydrated tomato paste before. I may revisit that again, thank you so much for responding.
10:00 I dont understand the science behind having to process foods previously canned in #10 cans (or other sizes) for such a long time.
You are literally placing a product that was in a sterile environment into sterile jars. To remove the oxygen only doesn't take long. We arent processing to ensure safety as much as processing already SAFE food to remove the o2 and seal in a canning jar.
I just dont get the benefit of processing it for another extended amount of time.
Can someone help me understand this better?
I think the primary reason is because we have no idea what the safe processing time would be. We'd be guessing, and that's not generally a good practice in canning. I hope someone else chimes in if they know of a better reason!
Canyou recan a large jar of sliced pickles? Like from famous dave
I think pickles would turn out too mushy after being processed a second time. :(
Have you seen if ALDI is a good source for number 10 cans of sauces ? Anyone ?
No, Aldi doesn’t carry them (at least not in my area).
The way I save money is to buy frozen fruits and vegetables defrost and can them up and then I have them for safe storage for a couple of years.
Someone recently asked about canning frozen foods. I hope they see this comment. Thanks for sharing!!
If you can recan #10 cans. Can you recan salsa that comes in those big plastic containers?
I want to know too!
Yes, you can! It will just be important to test with a pH strip first to ensure the acidity level is safe for water bath canning.
@@foodprepguidewhat should the ph level be?
Can you recan applesauce?
If the acidity and density are both at safe levels, then yes! For acidity, use a ph strip to test & ensure its within a safe range for water bath canning. For density, stick a spoon in the jar. It should fall to the side immediately. If the spoon stays straight up or falls very slowly, it’s too dense and I wouldn’t can it.
I can see where you are coming from as far as money saving , but most people that are making their own pasta sauces and such are doing it for the health reasons. We don't like all the preservatives and other ingredients that are in store bought items.
Great point! Thankfully, the tomato sauce is clean ingredient-wise. I believe the brand Is Gia Russa? It’s just whole foods + citric acid. 🙂
❤❤❤🕊️
Why re-can ANY store bought food ? Has anyone looked at / read the ingredient labels ? Can you even pronounce the CHEMICALS in those cans or jars ? Come on people, wake up.
There are brands that produce #10 cans of food with very clean ingredients. Trust me, I'm a label reader. As to why do it? You can save A LOT of money by buying #10 cans of tomato sauce and making all of your own pasta sauce, pizza sauce, etc. (This, of course, is for people who don't grow their own tomatoes.) And that's just one example.
The brands I buy have 3-5 ingredients, and they are all whole foods with the exception of citric acid, which is added in most cases to make the product safe to can.
If you take a few minutes, and watch a few videos on this channel, you'll quickly see that we advocate for whole food, scratch-cooking, preferably from homegrown ingredients. But, regardless, people need ways to save money in this wretched economy, and this is just one tiny way to do it.
I buy the cento brand of canned puree, or crushed tomatoes. They have none of the added preservatives in them. And very low salt , if any added.
Plus they have the most fresh tomato taste of all the other store bought one's.