As an "OLD" grandma..it makes me happy to see a young person canning. Also raising your own meat food supply. Your recipes look amazing. Have a blessed day.
I love your video! The ONLY thing I wish you would show, and maybe you have in other videos, but I would love to see the after… opening, preparing, serving and eating a dish or two. I’m curious of the actual outcome. I already shared your channel with my wife, she mentioned wanting to can like this,so it’s right up her alley! Lol For me being a non-chef guy, I’m more interested in the eating… Lol Thank you!
Laughing, my Momma, God rest her soul, always painted RED fingernail polish on any jar of food she gave to us kids. We knew that jar MUST go back to Momma. Glad to hear you say that today. It was a good memory. Great job and thanks for sharing.
"paddocks" someone's a horse person?? I love how you use all the ingredients in the bowl, scraping it all clean... I hate watching cooks leave stuff behind!!! LOL
I'm new to your channel. I will be watching again to write down the recipes. those look amazing. And I love you how you didn't destroy your kitchen while canning 🤣 I'm still a nervous canner and sometimes it looks like a tornado blew through lol.
Had Ball or the the agency continued testing we could have so much more "approved" but they would still be shaking their heads at canners in other countries and from years past who do it different than they like to say we can. Thanks for sharing bc I need meals on the shelves and not just my single ingredients. I have only been canning about 7 or 8 months and I'm learning as much as i can. Many Blessings from Deborah in West Virginia!
Great video! I recommend using Mexican oregano in Mexican dishes. Also, if vinegar is poured into a small bowl, you can dip your dish towel in that to prevent contaminating the vinegar container. Then once all jars are in the canner, you can puor the used vinegar into the canner. Meals in jars are my favorite thing to can. Thank you for the inspiration! Subscribed!
Thanks for the tips Lisa! I’ve not tried Mexican oregano, I will look into that. They’ve become a favorite of mine to can as well :) happy to have you here!
I'm a meal canner I prefer efer that method over ingredient canning myself. It's so convenient to open a jar and have a treat made meal. Thank you for the ideas. 😔
I’ve made the chipotle with beef, chicken and pork tenderloin. One of our favorites. I appreciate you making tested recipes. The chicken Marsala is most likely safe as well 😉
@@abbeyverigin Yes very retro. I gave a set to my son that were my mother’s and I’ll be 77 this year. He cherishes those so much ! Love this video, thank you !! ❤️
@@abbeyverigin I’ll be looking for more of your videos. I just came across your channel today and I like how you’re very clear on how you do things and are very particular. I appreciate that. You’re a very good teacher for the newbies.
Thanks for sharing how you put together these meals. I need to get better at canning whole meals in a jar. I am usually an “ingredient” canner where each jar is only one thing and I find it harder to make meals that way. I would love to see some clips of how you serve the finished meals in a future video.
Those meals in a jar look so good. I will be doing these recipes soon. Thank you for the reminder to get busy canning, Paula!! I need to do more canning!! 😊
Those meals in a jar looked so yummy. I usually brown my meat first, but it will definitely be putting up some of these too. Thanks for sharing and giving us great ideas. I appreciate it!
Thanks! I often used partially cooked chicken since we typically buy whole chickens. For the beef surprisingly I find it has plenty of flavor without browning. I saw someone share a tip of broiling the meat in the oven to speed up the browning process which sounds great, so I may try that in the future :)
I agree they are very helpful especially since she is using an electric stove. Alit of people I know don't can because they have an electric stove. So if she can do it
for worchestershire sause - I got ya!!!! Ready? .....worsta-sure sauce.... :) And Thank you for your awesome videos! Newbie, learning so much and loving it!
Hi there. Your videos are so calming and informative. I get so relaxed all while learning new recipes and ideas. I do like how you’re very clear on when a recipe isn’t an “ approved” one. From what I saw, close enough! I do have a question though. I didn’t hear you mention what the headspace was on these recipes, and I was curious what’s headspace you were using for the chicken recipes?
I like your kitchen counter tops ! Thanks for posting this video, food looks great. I was watching videos on canning fresh mushrooms, it was mentioned mushrooms contain a lot of air. The cooks that were canning them, boiled them for 10 minutes or so in water, which released a lot of the air in the mushrooms, which made them can p much nicer. Canning them un-precooked, they can float to the top of your jar and leave a lot of liquid below. You may want to boil up your mushrooms first, try it both ways and see which you like best !
Just what I need now with garden harvest going strong. I made the chicken verde some time ago. It seemed to taste much better after sitting for a few weeks once the flavors mellowed together. Awesome video. TFS.
Baby 4 is due in September. Homeschooling my other three kids so I plan on canning dinner all summer so I don’t have to think about making dinner when busy during the week.
Well , first time watching and I’m impressed enough to sub, I struggle to have meals like these , my family just doesn’t like stews or casseroles, sigh, that masala chicken sounds so good I’ll try them on it fresh before I can it , might end up doing pints just for me lol All the best Jules 😘
I’m so excited! I’m new to canning and have been researching and made chicken Marsala the other day and told my husband I’m sure I could can this! Looking forward to seeing you do this.
I'm new here and newer to canning I didn't know you could recan something! I guess I haven't seen that much and I haven't done it. Just wondering trying to learn. God bless thank you for the recipe ideas.
Thanks for giving quantities in a per jar format...as my pressure canned is smaller...it will make it easy for me to use these recipes...can't wait to try them!
I inherited some of my mother-in-law's canning jars too. She marked hers with a red, fingernail polish, dot on the bottom. Some had a red cursive "L" for Libby, but most had dots. Dots must have been easier!
Try meat loaves in wide mouth jars and yes tried and true with eggs in it. So much easier throughout the gardening season heat and eat. Scence its just one person i slice and heat meatloaf & green beans and canned potatoes or make ahead mashed potatoes. And the next have meatloaf Manhattan. With a side of rhubarb crisp.
love you recipes and it give me ideas. Im 68 and have canned for years but just in the past 4 years started canning soups and such. Gonna can the marsala chicken. I will increase the ingredients to can a full canner of the Marsala though. I canned the beef stroganoff from one of your other videos. my stroganoff is usually cooked beef with sour cream in the sauce, but wanted to see what yours tastes like
Lovely recipes, thanks for sharing! I just ran across your channel yesterday & subscribed then, I really want to compliment you on your canning presentations. And thank you for leaving the recipes in the description box. I’m looking forward to seeing more of your videos. 😊 💕
I enjoyed your video very much! Next time, would you mind showing what the canned meals look like after they are cooled once they are out of the canner? Many many thanks❣️🌷
Great job, &would love to try your receipes, caning it seems to be a dieing art.I too raise a garden & can, not my own meat though. Such an inspiration. God bless
I came across your channel a few days ago and have watched several of your videos now. I really like your channel so far so I have subscribed. I look forward to watching more of your channel. I want so much to get into canning, and I really like the recipies I've watched so far :)
What a great video! I will try with pork loin and roasted tomatillos in the Chile verde, and pork shoulder with cumin and orange peal zest in the chipotle recipes. Jalapeños en escabeche would go great with these! Perhaps a splash of red wine in the stroganoff as well? I am looking forward to getting some chickens when I retire and can care for them properly. Maybe then I will have to tend to my garden better so I don’t get Frankenstein looking carrots! There are a pair of mourning dove that nest in my front yard every year. I just let them be. Mi casa, su casa. They are very noisy, though.
A thought, on your first recipe chicken Marsala, could you drain the broth scoop out the contents of the recipe then add the broth so you're not chasing those "floaters" around the pan? Love your channel. So glad I found your channel. ❤️🌹❤️ No criticism intended ever, when I do freezer meals, haven't gotten my canner fear under control yet (but you are helping and teaching). I put all the seasonings in first so they don't stay floating on the top, AMD get mixed thoroughly throughout the "bag".
For your chipotle beef…. It’s much better with the actual chipotles. We use it for tacos and enchiladas. If you ever smoke meats throw some of your beef bones into the smoker. Then when you make bone broth use half smoked bones and half plain. Use that broth to make your chipotle beef. It’s sooooo good. I use the smoky broth when making pot roast too.
This may have been mentioned, just thought I’d add it though. You could oil your teaspoon and the paste would come off better (Stroganoff recipe). Also, a bay leaf in this recipe works well. I learned to slightly under fill the jars with broth prevents siphoning and making a mess from the uncooked meat creating its own juices and oozing out of the jar as it pc’s.
I've been using an inch and a quarter headspace in a seems to stop the siphoning. In fact under chicken it has now stated to do one and a 1/4 inch it has been revised.
First time watching. So organized and relaxing watching you. Question- are those metal cabinets? I have metal cabinets and I would love to replace my countertops with wood as well. Do you have a video showing your kitchen?
Thank you! I appreciate that. They aren’t metal, just wood cabinets from the 60s that we repainted. The color is bone by farrow and ball. I don’t have a dedicated video of showing my kitchen
I'm new to your channel and I really like how you do things. Clear and at normal speed... I do have a question though, how many can feed from one quart? There is only 2 of us and it looks like its just enough for 2... Thank you for sharing your preps!
All look amazing. So glad I stumbled upon your page. Quick question, on the beef stroganoff, do people put sour cream when ready to serve? Or am I thinking of another dish?
That's for the video. Really enjoyed it. Don't worry about that word you have a hard time saying. I can't say the other word for tin foil. Just a suggestion how about a video on tips and tricks when it comes to canning. You probably have a lot you could share. Thanks
I would love to see you prepare these canned meals when you serve them! Ex: how much flour or arrow starch to use. Also on your hummus video, how exactly do you prepare it to eat.
Abbey, can I put cold ingredients in cold jars and put into a cold canner then bring up the heat? I don’t do meals in a jar because I always think I have to have hot food, hot jars and a canner warming. It seems like a lot. Love your videos
Thank you! You could. I would make sure the water in the canner and the jars are all cold and then very slowly bring up the heat. It will take awhile longer in the canner
Just out of curiosity, how long are those meals considered to be shelf stable? I do a bit of canning myself and never thought of canning meals! Great idea!
Thank you! Make sure you debubble well, accurate headspace, and also try to match the temperature of the canner to the jars. Also letting the jars sit in the canner for a few minutes after it’s come down from pressure with the lid off vs removing immediately.
@@abbeyverigin All of the above and should it be included that possibly the lids were over-tightened ? I know you can’t really crank down on them as this can cause buckling or siphoning.
theses are great! thanks for sharing! I'm new to canning, I noticed you didn't put any pepper in the jars, is that personal preference or a no no when canning? Thanks again!!
Requesting a recipe for that green tomato salsa asap please!! Our first frost usually comes mid September (I live in North Dakota) so I'll have a ton of green tomatoes to find something to do with pretty soon here.
Our first frost is about 3rd week of sept so we aren’t far off from you. If you email me I can send you the recipe I use. Im not sure if I’ll have a video on that. My email is in the description box :)
This sounds awesome and I will be making all of them, a lot of people to feed at Christmas time. I really like the cold pack method, on the Marsala recipe. could that be cold packed also?
You could I do find that browning it a bit adds more flavor and holds it together a bit more. If you raw pack it you’ll end up with chicken that is more shredded but I’m sure the flavor would still be great
Watch and do your research. I think these meals look delicious. I am grateful for the disclaimer of the one that is not approved by the USDA. And what does that approval “really” mean. Like I said. Do your research.
First off, I love your channel. I am a newbie canner and you have given me so much inspiration. Thank you. A quick question: Can you modify the cold-pack recipes into hot-pack recipes? I am not a fan of "boiled" meat and would like to brown the meat (and maybe onions etc) before. I wouldn't cook the meat through, more like what you did with the Marsala recipe. Is it safe to modify the recipe like that?
Hi Maria! Thank you for your kind words. This really depends on your comfort level. I personally would feel totally safe with that, you’d want to make sure the meat is cooked no more than 2/3 of the way through. Just be aware that the recipes are not tested for safety that way, only as written. Everyone has a different comfort level when it comes to adjusting canning recipes. I am not a fan of boiled meat either but honestly you’ll be pleasantly surprised with how they turn out when the meat is raw packed. It makes for super tender meat with great flavor. If you do choose to brown the meat first it won’t be quite as tender and you may need more broth.
@@abbeyverigin thank you for getting back to me so quickly. I appreciate your input. I might try both and see which one we like better, haha. Can't wait for your next food preservation video! Thanks so much for sharing your tips!
As an "OLD" grandma..it makes me happy to see a young person canning. Also raising your own meat food supply. Your recipes look amazing. Have a blessed day.
Thank you very much Linda!
I love your video! The ONLY thing I wish you would show, and maybe you have in other videos, but I would love to see the after… opening, preparing, serving and eating a dish or two. I’m curious of the actual outcome. I already shared your channel with my wife, she mentioned wanting to can like this,so it’s right up her alley! Lol For me being a non-chef guy, I’m more interested in the eating… Lol Thank you!
Thank you! I plan to include this in other videos, lots of requests to share preparing of the meal in a jar recipes off the pantry shelf
Oh good
😂
Laughing, my Momma, God rest her soul, always painted RED fingernail polish on any jar of food she gave to us kids. We knew that jar MUST go back to Momma. Glad to hear you say that today. It was a good memory. Great job and thanks for sharing.
I love that! Thank you for watching :)
I love how you do multiple recipes at a time. Thank you for sharing.
Thanks for watching!
"paddocks" someone's a horse person?? I love how you use all the ingredients in the bowl, scraping it all clean... I hate watching cooks leave stuff behind!!! LOL
I'm new to your channel. I will be watching again to write down the recipes. those look amazing. And I love you how you didn't destroy your kitchen while canning 🤣 I'm still a nervous canner and sometimes it looks like a tornado blew through lol.
Had Ball or the the agency continued testing we could have so much more "approved" but they would still be shaking their heads at canners in other countries and from years past who do it different than they like to say we can. Thanks for sharing bc I need meals on the shelves and not just my single ingredients. I have only been canning about 7 or 8 months and I'm learning as much as i can. Many Blessings from Deborah in West Virginia!
I hear you. It is very nice to have meals ready to go. Thank you for watching Deborah!
I ladle my broth in too! What a great idea to use the measuring cup!!
Thank you SO much for doing these videos! I especially love the "meal in a jar videos"
Super simple and easy to follow :)
Thank you! Glad you enjoy them :)
Well. That’s it. I’m obsessed with your channel 🤣🖤🐝
Thank you!!!
Great video! I recommend using Mexican oregano in Mexican dishes. Also, if vinegar is poured into a small bowl, you can dip your dish towel in that to prevent contaminating the vinegar container. Then once all jars are in the canner, you can puor the used vinegar into the canner. Meals in jars are my favorite thing to can. Thank you for the inspiration! Subscribed!
Thanks for the tips Lisa! I’ve not tried Mexican oregano, I will look into that. They’ve become a favorite of mine to can as well :) happy to have you here!
Good tip on the vinegar!
I'm a meal canner
I prefer efer that method over ingredient canning myself. It's so convenient to open a jar and have a treat made meal. Thank you for the ideas. 😔
I’m a mix of both! Meals have been a game changer for us. So happy to have them on the shelf.
whats your favorite?
I’ve made the chipotle with beef, chicken and pork tenderloin. One of our favorites. I appreciate you making tested recipes. The chicken Marsala is most likely safe as well 😉
Thanks for sharing that! I’ll have to try with pork and chicken.
Love the vintage Pyrex ❤
It’s my favorite :)
@@abbeyverigin
Yes very retro. I gave a set to my son that were my mother’s and I’ll be 77 this year. He cherishes those so much ! Love this video, thank you !! ❤️
@@Pmwalls46 thank you for watching!
@@abbeyverigin
I’ll be looking for more of your videos. I just came across your channel today and I like how you’re very clear on how you do things and are very particular. I appreciate that. You’re a very good teacher for the newbies.
@@Pmwalls46 thank you!
Thanks for sharing how you put together these meals. I need to get better at canning whole meals in a jar. I am usually an “ingredient” canner where each jar is only one thing and I find it harder to make meals that way. I would love to see some clips of how you serve the finished meals in a future video.
I can do that!
Those meals in a jar look so good. I will be doing these recipes soon. Thank you for the reminder to get busy canning, Paula!! I need to do more canning!! 😊
They turned out great! Enjoy!
Those meals in a jar looked so yummy. I usually brown my meat first, but it will definitely be putting up some of these too. Thanks for sharing and giving us great ideas. I appreciate it!
Thanks! I often used partially cooked chicken since we typically buy whole chickens. For the beef surprisingly I find it has plenty of flavor without browning. I saw someone share a tip of broiling the meat in the oven to speed up the browning process which sounds great, so I may try that in the future :)
You need to try tomatillos for your verde sauce. So easy to grow.
Hey Abbey!! I'm new to your channel!
I live on a 4.5 acre homestead and love your videos! I'm new to canning and these are so helpful!
Thank you for the kind words! I’m happy you’re here!
I agree they are very helpful especially since she is using an electric stove. Alit of people I know don't can because they have an electric stove. So if she can do it
Great job, Abbey! Thanks for sharing!
Abbey I love all the recipes you shared. I’m so excited to see your channel growing so quickly. You are doing great!!! Congratulations! -Cady
Thank you so much Cady!
for worchestershire sause - I got ya!!!! Ready? .....worsta-sure sauce.... :) And Thank you for your awesome videos! Newbie, learning so much and loving it!
Thank you for sharing! I like the way you are prepared, efficient and not a lot of talking. Very effective!
Thank you Tricia!
I'm sure his grandparents are so proud of you for continuing with the canning "tradition"/ way of life 🌿 & that your filming and sharing with others
Thank you Julie!
Hi there. Your videos are so calming and informative. I get so relaxed all while learning new recipes and ideas. I do like how you’re very clear on when a recipe isn’t an “ approved” one. From what I saw, close enough! I do have a question though. I didn’t hear you mention what the headspace was on these recipes, and I was curious what’s headspace you were using for the chicken recipes?
Thank you! I appreciate the kind words. 1 inch of headspace for all of these recipes :)
@@abbeyverigin thank you for answering!
It's fast to divide up meat by setting the jars on a digital scale and weighing out a pound.
That’s a great idea too for an accurate result
I am getting ready to try some of Balls meals in a jar recipes. Thanks for sharing this video.
Thank you for watching! They are so nice to have on the pantry shelf.
I’m going to try these. I love having a variety of single ingredient foods and meals canned.
I do too! I hope you enjoy them!
Thank you I think my family will enjoy these in February and March when it’s chilly here in the PNW
I like your kitchen counter tops ! Thanks for posting this video, food looks great. I was watching videos on canning fresh mushrooms, it was mentioned mushrooms contain a lot of air. The cooks that were canning them, boiled them for 10 minutes or so in water, which released a lot of the air in the mushrooms, which made them can p much nicer. Canning them un-precooked, they can float to the top of your jar and leave a lot of liquid below. You may want to boil up your mushrooms first, try it both ways and see which you like best !
Just what I need now with garden harvest going strong. I made the chicken verde some time ago. It seemed to taste much better after sitting for a few weeks once the flavors mellowed together. Awesome video. TFS.
Yes, the perfect way to use the garden harvest :) Thank you for watching!
Baby 4 is due in September. Homeschooling my other three kids so I plan on canning dinner all summer so I don’t have to think about making dinner when busy during the week.
Congratulations! That is a great idea. I’m sure that will make busy days just a little easier.
You have an awesome collection of bowls!
Thank you! I watch out for them at thrift stores and pick them up whenever I can
@@abbeyverigin #bowlenvy :)
I got so excited when I saw that you posted a video today! I can't wait to try these recipes out!!
Thank you! That means a lot!
Well , first time watching and I’m impressed enough to sub, I struggle to have meals like these , my family just doesn’t like stews or casseroles, sigh, that masala chicken sounds so good I’ll try them on it fresh before I can it , might end up doing pints just for me lol
All the best Jules 😘
Thank you Jules! Pints would be great to have on hand.
The chipotle beef would make awesome street tacos. 😉
Once again Abbey, very well done! Thanks for sharing!!! More things to try ☺️--lacy 🤓
Thank you Lacy!
❤❤❤❤love this video. Tysm❤❤❤❤
Thank you!
Chicken marsala.. yum!!
I’m so excited! I’m new to canning and have been researching and made chicken Marsala the other day and told my husband I’m sure I could can this! Looking forward to seeing you do this.
That is awesome! Thanks for watching!
I'm new here and newer to canning I didn't know you could recan something! I guess I haven't seen that much and I haven't done it. Just wondering trying to learn. God bless thank you for the recipe ideas.
Ball does have some recipes that use canned ingredients :) thank you for being here!
Lol , you say it “ wooster sheer “ I know I know don’t ask me 🤷♂️
All the best Jules 😘
Thanks for giving quantities in a per jar format...as my pressure canned is smaller...it will make it easy for me to use these recipes...can't wait to try them!
You're welcome! Enjoy!
thanks for sharing! newbie here. Keep posting your amazing work :D
Thank you!
Thanks! So helpful- shedding my city girl.
Wow thank you Alesha, that is very generous! I appreciate your support. I am very familiar with that 🤣
I inherited some of my mother-in-law's canning jars too. She marked hers with a red, fingernail polish, dot on the bottom. Some had a red cursive "L" for Libby, but most had dots. Dots must have been easier!
I love that! I haven’t heard of many doing that. Makes me smile when I use these jars :)
I started helping can when I was 12. I never saw my mom or any grandmothers “mark” their jars. What is the purpose of it?
@@brenm4894 so they’d be returned when they were given out :)
Try meat loaves in wide mouth jars and yes tried and true with eggs in it. So much easier throughout the gardening season heat and eat. Scence its just one person i slice and heat meatloaf & green beans and canned potatoes or make ahead mashed potatoes. And the next have meatloaf Manhattan. With a side of rhubarb crisp.
That sounds convenient to have on hand! Rhubarb crops sounds like a great way to end any meal :)
love you recipes and it give me ideas. Im 68 and have canned for years but just in the past 4 years started canning soups and such. Gonna can the marsala chicken. I will increase the ingredients to can a full canner of the Marsala though. I canned the beef stroganoff from one of your other videos. my stroganoff is usually cooked beef with sour cream in the sauce, but wanted to see what yours tastes like
Thank you! We love the stroganoff. I have found that when I heat it up I do add some cream, Greek yogurt or sour cream to make a creamy sauce.
thanks for sharing. i can those recipes, we really enjoy all the dishes. the chipolte beef is delicious
Thank you for watching! The chipotle beef is delicious. I am due to make another batch of it
I like that Funnel!
Thank you for sharing!!! Now I have a good choice to choose from!!❤❤❤❤❤❤
Thank you for watching!
Lovely recipes, thanks for sharing! I just ran across your channel yesterday & subscribed then, I really want to compliment you on your canning presentations. And thank you for leaving the recipes in the description box. I’m looking forward to seeing more of your videos. 😊 💕
Thank you very much! I appreciate your support & kind words!
I enjoyed your video very much!
Next time, would you mind showing what the canned meals look like after they are cooled once they are out of the canner?
Many many thanks❣️🌷
Thank you for sharing these meals in a jar I will be adding these to my pantry shelf!!
Enjoy!
Great job, &would love to try your receipes, caning it seems to be a dieing art.I too raise a garden & can, not my own meat though. Such an inspiration. God bless
Thank you Brenda!
I came across your channel a few days ago and have watched several of your videos now. I really like your channel so far so I have subscribed. I look forward to watching more of your channel. I want so much to get into canning, and I really like the recipies I've watched so far :)
Thank you Stephanie! I appreciate that.
Worcestershire is pronounced, wister-shire. 😊 Love these meals in a jar. I’ve just started canning meal in a jar myself.
Or Wore-kester-shirr; depends on where you're from.
@@VeeVeeVeeV 😂😂
Thanks for posting this video, I’m looking for new meal recipes to can.
Thanks for watching!
Thank you Abbey, these look Great and I love the different options!
Thanks! They turned out great!
What a great video! I will try with pork loin and roasted tomatillos in the Chile verde, and pork shoulder with cumin and orange peal zest in the chipotle recipes. Jalapeños en escabeche would go great with these! Perhaps a splash of red wine in the stroganoff as well? I am looking forward to getting some chickens when I retire and can care for them properly. Maybe then I will have to tend to my garden better so I don’t get Frankenstein looking carrots! There are a pair of mourning dove that nest in my front yard every year. I just let them be. Mi casa, su casa. They are very noisy, though.
Yum! You’ve got some great recipe ideas!
A thought, on your first recipe chicken Marsala, could you drain the broth scoop out the contents of the recipe then add the broth so you're not chasing those "floaters" around the pan? Love your channel. So glad I found your channel. ❤️🌹❤️
No criticism intended ever, when I do freezer meals, haven't gotten my canner fear under control yet (but you are helping and teaching). I put all the seasonings in first so they don't stay floating on the top, AMD get mixed thoroughly throughout the "bag".
Good tip! Thank you! I appreciate your support :)
I love these recipes. I will get trying them all.
Thank you!
All of your recipes look delicious. I will definitely try them. Thank you for sharing. I love meals in a jar. ❤️👍🏻
Thank you Karen, I hope you enjoy them! We love them as well, very convenient to have on hand.
For your chipotle beef…. It’s much better with the actual chipotles. We use it for tacos and enchiladas. If you ever smoke meats throw some of your beef bones into the smoker. Then when you make bone broth use half smoked bones and half plain. Use that broth to make your chipotle beef. It’s sooooo good. I use the smoky broth when making pot roast too.
We have been using it to make taco bowls. It has become a staple. Never thought to smoke the bones - love that idea! Thanks for sharing.
Thanks for sharing!
This may have been mentioned, just thought I’d add it though. You could oil your teaspoon and the paste would come off better (Stroganoff recipe). Also, a bay leaf in this recipe works well. I learned to slightly under fill the jars with broth prevents siphoning and making a mess from the uncooked meat creating its own juices and oozing out of the jar as it pc’s.
I’ve done that trick with honey, but hadn’t thought to use it with tomato paste. Thanks for the tip!
@@abbeyverigin looking forward to trying these!
I've been using an inch and a quarter headspace in a seems to stop the siphoning. In fact under chicken it has now stated to do one and a 1/4 inch it has been revised.
Wow they look amazing ! You did a great tutorial. Love the recipes! Thank you !💕😊
Thank you for your kind words Kimberly!
First time watching. So organized and relaxing watching you.
Question- are those metal cabinets? I have metal cabinets and I would love to replace my countertops with wood as well. Do you have a video showing your kitchen?
Thank you! I appreciate that. They aren’t metal, just wood cabinets from the 60s that we repainted. The color is bone by farrow and ball. I don’t have a dedicated video of showing my kitchen
Excellent video, thank you for the idea of substituting cumin for Chipotle! Can't wait to can!
Thank you! Enjoy!
these look amazing!
Thank you!
Love your bowls
Thank you Beverly!
I'm new to your channel and I really like how you do things. Clear and at normal speed...
I do have a question though, how many can feed from one quart? There is only 2 of us and it looks like its just enough for 2... Thank you for sharing your preps!
Thank you Monica! I find that a quart feeds us for dinner with leftovers for lunch.
Yummy I will be making this thank s😊
All look amazing. So glad I stumbled upon your page. Quick question, on the beef stroganoff, do people put sour cream when ready to serve? Or am I thinking of another dish?
Thank you for sharing
Thanks for watching!
That's for the video. Really enjoyed it. Don't worry about that word you have a hard time saying. I can't say the other word for tin foil. Just a suggestion how about a video on tips and tricks when it comes to canning. You probably have a lot you could share. Thanks
Thank you! I could do that :)
Awesome!
I like your style 😎👍
I would love to see you prepare these canned meals when you serve them! Ex: how much flour or arrow starch to use. Also on your hummus video, how exactly do you prepare it to eat.
I’ll definitely share this in a future video! Prep instructions are in the description box :)
Abbey, can I put cold ingredients in cold jars and put into a cold canner then bring up the heat? I don’t do meals in a jar because I always think I have to have hot food, hot jars and a canner warming. It seems like a lot.
Love your videos
Thank you! You could. I would make sure the water in the canner and the jars are all cold and then very slowly bring up the heat. It will take awhile longer in the canner
Just out of curiosity, how long are those meals considered to be shelf stable? I do a bit of canning myself and never thought of canning meals! Great idea!
i love idea tnx u a lot for yr recipes
Yummy
Lovely recipes
Thank you Katya :)
Wow, can you do a video on how you make your beef bone broth? That looked amazing!
I can definitely do that :)
Just say worcester sauce (Pronounced Woster sauce) that what pretty much everyone here in the UK calls it. We shorten placenames all the time.
Your videos are so calm and enjoyable. Great job, what editing program do you use?
Thank you! Just iMovie :)
Great information! ❤
Thank you!
Just found your channel. Nice videos! 👋👍🏻
Thank you!
Enjoying your channel. I made the meals in a jar after last video and I had a lot of siphoning. Any suggestions?
Thank you! Make sure you debubble well, accurate headspace, and also try to match the temperature of the canner to the jars. Also letting the jars sit in the canner for a few minutes after it’s come down from pressure with the lid off vs removing immediately.
@@abbeyverigin
All of the above and should it be included that possibly the lids were over-tightened ? I know you can’t really crank down on them as this can cause buckling or siphoning.
@@Pmwalls46 yes, this too!
theses are great! thanks for sharing! I'm new to canning, I noticed you didn't put any pepper in the jars, is that personal preference or a no no when canning? Thanks again!!
Thank you! The beef stroganoff did, the other recipes didn’t call for it. You absolutely can safely add black pepper :)
I love your videos! Really enjoying the meals in a jar. Have you tasted the chicken marsala yet? It looks so delicious 😋
Thank you! Yes it’s great. Searing it would add a bit more flavor but I’m happy with it.
Adding these to my list to try! Thanks for the inspiration!
Thanks for watching! 🤍
Love your video.
Thank you!
Requesting a recipe for that green tomato salsa asap please!! Our first frost usually comes mid September (I live in North Dakota) so I'll have a ton of green tomatoes to find something to do with pretty soon here.
Our first frost is about 3rd week of sept so we aren’t far off from you. If you email me I can send you the recipe I use. Im not sure if I’ll have a video on that. My email is in the description box :)
Worchestier sauce - Where's your sister sauce Your welcome LOL
For those that don't like cilantro parsley is a good substitute.
Yes that would work!
Boy would i love to can with YOU for a day or 2!!! 😊❤😊
Sandy thank you for the kind words! That would be fun!
This sounds awesome and I will be making all of them, a lot of people to feed at Christmas time. I really like the cold pack method, on the Marsala recipe. could that be cold packed also?
You could I do find that browning it a bit adds more flavor and holds it together a bit more. If you raw pack it you’ll end up with chicken that is more shredded but I’m sure the flavor would still be great
Watch and do your research. I think these meals look delicious. I am grateful for the disclaimer of the one that is not approved by the USDA. And what does that approval “really” mean. Like I said. Do your research.
God bless, i want to know if its possible to do canning with meat that is unfrozen? Because i get frozen here. Thank you 😊
First off, I love your channel. I am a newbie canner and you have given me so much inspiration. Thank you. A quick question: Can you modify the cold-pack recipes into hot-pack recipes? I am not a fan of "boiled" meat and would like to brown the meat (and maybe onions etc) before. I wouldn't cook the meat through, more like what you did with the Marsala recipe. Is it safe to modify the recipe like that?
Hi Maria! Thank you for your kind words. This really depends on your comfort level. I personally would feel totally safe with that, you’d want to make sure the meat is cooked no more than 2/3 of the way through. Just be aware that the recipes are not tested for safety that way, only as written. Everyone has a different comfort level when it comes to adjusting canning recipes. I am not a fan of boiled meat either but honestly you’ll be pleasantly surprised with how they turn out when the meat is raw packed. It makes for super tender meat with great flavor. If you do choose to brown the meat first it won’t be quite as tender and you may need more broth.
@@abbeyverigin thank you for getting back to me so quickly. I appreciate your input. I might try both and see which one we like better, haha. Can't wait for your next food preservation video! Thanks so much for sharing your tips!
@@Mariaabroad thank you for watching!