I pressure canned for the first time, last year. I was terrified! I set it up on the stove, put a chair in the doorway of my kitchen, about 15 ft away, and I just sat there watching it from a distance. Anytime I had to get close to it, I would tiptoe and try to stay as far away as I could until it was done and forced me to get near it. I laugh at myself now but hey, you gotta start somewhere! 🤣🤣
My husband has always done our pressure canning. I also tried it for the first time last year. I made a cheat sheet the last time I watched him doing it and also called him a couple of times at work while I was in the process. I sat in a chair in front of the stove and stared at the pressure guage. I am better about it now but still keep going over my cheat sheet.
I love the meals in jars. They're perfect for 1 person because I hate cooking just for me. It makes me feel less alone & it's more worthwhile when I'm making larger batches & canning meals for later. Thank you Kelsey!
I love that you use tested, approved recipes. I am a new pressure canner from Australia, and was terrified of poisoning my family. You, and a couple of other you tubers gave me the confidence to start, and more importantly to ‘feed’ what I made to my family…. Ive been going strong for 6 months now, and am so thankful to you….
Hello Kelsey, A quick little idea for you. Whenever we are chopping fresh onions, we always have a wet washcloth on the counter/table right next to the chopping board. The sulfur in the onions wants to go to moisture if that's your nose or eye it will. If it has a wet washcloth, it will go there first. This was something our grandma's just natural had right there while working. P.S. I also use half beef broth half chicken broth when making my French onion soup as it started out with veal stock. The half and half is a wonderful swap. 🧅🥣
The first time I used my pressure canner I practiced with water and I made my husband stay in the kitchen with me, just in case lol. Now it's my favorite way to can.
I feel like I'm so close to beginning my pressure canning journey. Your videos are so helpful, thank you for helping build my confidence. Although I would love to see you use your meals, just to see how you prepare them for your family. Thanks again.
I know this will sound crazy to most......but I actually have a pair of goggles that I wear when I am chopping lots of onions. Thankfully no one ever sees me wearing them, except my family. It honestly is the only thing I have ever tried that helps. I am really enjoying your canning videos. Thanks for sharing! TTYL, my friend. ~~~~Tina
Me too! Best $100+/- I ever spent. I tell friends to start there because it's way less investment and less intimidating. Once they get the hang of it, then they can decide if they want to invest in an AA. Personally, the first time you grab a meal in a jar off the shelf and have dinner in a master of minutes, you're HOOKED!!
I have the Presto electric canner too and love it as well. I've just started using it and have made some meals in a jar, beans, and chicken. I also have a freeze dryer. I love having multiple ways to preserve food.
My electric canner comes today and I’m so excited! I’m going to try these meals because I know my work is going to schedule me a lot for the holidays (yay retail 😓). These will help so much
Whats holding me back? Health challenges and physical ability. Praising God that Im stronger than I used to be, and believing for the days that Im strong enough to cook this way so my family and I can get healthier. Thanks for the inspiration.
I have been prepping to build my ‘meal in a jar’ options for the pantry. For the summer I pulled more from freezer meals but for the fall I’m hoping to build out shelf stable options. You have some choices that I know will be enjoyed by my family. I’m terrible at seeing a written recipe and thinking it looks like something I want to eat lol. But when I can see all the ingredients and see it being put together it strikes an interest because I can see what it looks like. I realize it doesn’t mean it will taste good but at least it’s a start. I’m a visual learner and I guess it also plays into my food choices as well. I totally sighed with understanding, when you said you thought about just going and sitting on the couch for a bit to wake up haha. Thanks for sharing this project with us. I wonder if you understand how inspirational you are to so many? I hope you and the family have a wonderful weekend friend. We are looking forward to celebrating my folks 65th anniversary this weekend. It will be nice to slow down a little and be with family. God Bless You.
I just learned to pressure can last fall. It took me two years after purchasing the pressure canner to actually try it. It still gives me some anxiety but I only followed approved recipes and I think it feels easier each time. It was nice having shelf stable meals ready to go. Regular canning now seems like such a breeze, way less intense (and less time consuming) IMO 😅😊
You did a good job Mama!! ❤❤❤ I dunno if anyone has told you but if you cut your onions "pole to pole" top to bottom they will hold together much better.. like their cell structure holds firmer and makes for a prettier product.. if you care about that kinda stuff😂😂 and I agree with the folks Talking about having a kitchen fan!! That is what works for me with onions.. I'm super wimpy about them too
Good timely video. I was looking to can these exact meals myself. I will be canning in pint jars mostly. It is just me. One recipe will make a lot of meals for my pantry. Tomorrow I am picking up frozen pie cherries and black raspberries from a local farm. Those will be going directly into the freezer for now and processed at a later in September.
@@cynthiafisher9907. I also gift meals and other goodies to friends and family. Like freezer meals, you always have something available for someone who is sick.
I tried a hack I heard about and it worked. Put a bowl of water next the your cutting board when cutting onions and it won’t make you cry. The gases in the onion will go to the nearest water source.
Oh I can't wait to try this!! My DH laughs at me because I wear my son's swim goggles to chop onions. I usually scootch them up on my head like sunglasses and forget I have them on, then walk around like that for hours. 🤣😂🤣
I am very close to starting pressure canning. I didn’t want to commit to purchasing a canner but my brother has one that he will share. I have stuff in the freezer that I will can in the fall. I loved the first 3 recipes. I need to look in my ball book for them. I’m not a verde girl and my DIL hates onions Although maybe I’ll make that for my best friend. Hey I hear that there are goggles that you can purchase for the onions they say they work ??????? Have a blessed week Pat ❤
These all look sooooo good. I only just started pressure canning last year and I made the pot roast in a jar this past spring as my first meal in a jar and it turned out great! We brought a few quarts camping with us this summer and it was a huge hit!
New subscriber here! I just ordered the Presto Digital pressure canner but I also have a big Presto stovetop canner. I’m happy to find someone who is a by the book canner.
Oh, wonderful, those meals will be 😊 Canning can be scary sometimes, but with practice, anyone can do it . I personally chose waterbath canning only . And I know , I know it's not FDA approved. But I promise you , I am still alive 😅 Wonderful video, thank you for the recipes 😊
The hearty chicken stew makes great chicken gnocchi soup! Add a little butter and flour to a pot, add the liquid to the pot and whisk until smooth add the filling stuff add gnocchi and cook until done!
I really felt your exhaustion towards the end of the video! I'm trying so hard to stay motivated and preserve food almost daily, but came down with a stomach bug yesterday so was forced to rest. I've seen people wear goggles to cut onions but I suffer through as well. 😂
I love this, and I agree with you about using tested recipes. I think it's so important! One of my dilemmas is I always have unique ingredients on hand that I cannot find a recipe for. That makes it challenging when you like to can by the book. I just got that same canning book, I didn't realize they had recipes like this!! I've been using the older Blue Ball cookbook and although the recipes are really good there are not as many as I would like.
I'm using my pressure canned for the first time right now! I've seen about 101 videos about how to do it and read everything in my recipe. Except, I totally didn't put the carrots in!! It's such a good thing I was watching this video and realized it when you were cutting carrots. Thanks for that! Luckily, I had just set the jars in the canned so I was able to take them back out and add the carrots. Shew!! Hopefully, my venison stew turns out delicious! I habe so much deer meat to process to clear some space in my freezer. If you have any other recipes that would be good with deer tenderloin and steak please let me know! I have a lot haha!
I prefer to can "ingredients" rather than meals-in-a-jar (just my family's preference) but I use this spicy pork chunks recipe and swap out the pork for venison. It turns out great and we can use it for tacos, BBQ, whatever we're in the mood to make out of it. ruclips.net/video/b3LCsCivmIQ/видео.html
@@susanpumphrey354 Thanks! Having meals already canned will be helpful for days when I’m unable to cook. I have chronic pain and I’m looking forward to having some things on my shelf me or my husband can just open and heat. Thanks for the link! Just went to it and I just found this lady last week!
Basically swap in venison for almost any recipe. One of my favorites is teriyaki chicken from Carol Thrifty Chic Housewife ( I think) or Wicked Prepared. You can use it for pork roast or venison. Once you find a few flavors you like, do one sauce with each of the 3 meats and you get instant variety on your shelves with one basic recipe. Then just choose noodles, rice, or potatoes and a veggie and you've got LOTS of different dinners ready to go!
A tip for when you are cutting onions, the vapours from the onions are attracted to the nearest wet object i.e your eyes, which is why they make you cry. So put a damp cloth next to the cutting board and the vapours will go to the cloth. I've not tried this yet, but apparently it works.
I’ve never done meals in a jar. Just canned things like pickles, etc. I had zero idea you could start with raw meats. I guess it makes sense but I never knew. And you feel like the beef and chicken get super tender? Thanks for sharing!
Thanks for the video! I’ve made some of these recipes, I have the same cookbook. Have you found that some recipes end up too salty? I’ve had that experience
I have been using my pressure canner (which was my grandfathers!) since I can remember. However, I have never stepped into pressure canning beef or chicken or venison. Salmon yes. I am going to try it.
Thanks 😊 I will make them all in my new presto canner. I live in Denmark, so the presto comes all the way from USA. Because you can’t get them everywhere else…
I am lucky number 854 to like this video...I have shared and now commented... as I am stuffing my face with fresh ripe figs... Now to watch... Hugs from Esquimalt
Thank you! I have subscribed to your channel. I love that you follow safe rules. This may seem like a strange question, but where do you get your kitchen towels with the crochet edges? Those are really beautiful and I would love to find some. I am picky about towels and those look perfect. Thanks again for the video. I plan to try these in two weeks. :-)
Question. Since you already cooked it and your pressure canning it doesn’t it end up mush afterwards or even after you cook it again when you add the crusts? I’m always so worried it’ll be too soft and mushy. 😬
I have been canning on and off most of my life, but have never used a canner like yours. It looks really scary. I do appreciated that you’re so careful following the directions.
I bought my pressure canner a few months ago and it still sits in the box. LOL! But I have decided the first thing I want to do is chicken or turkey broth. On that subject! I have a question. I have a turkey in my freezer that I have had for 2 years (omgosh! I know!) Is that still usable? I hate to throw it out but I will if I need to. I don't want to have a batch of broth I have cooked for a long time be nasty. Before now, I always froze it.
I recently learned that if you run a fan towards you, while you cut onions, it blows the gas vapors away, before they can reach your nose and eyes. It's worth a shot, and there are many fans that are quiet enough not to interfere with filming.
A trick to make cutting onions less irritating to the eyes, take a paper towel or cloth, and wet with water. Set it on the cutting board and the molecule that causes your eyes to water will be drawn to the damp cloth first.
I forget where I read it, but I read something that said the carbon dioxide from your breath mixes with some of the chemicals that are released when you slice onions and that mixture is what causes the irritation to your eyes and nose. I've been using my cloth face masks while I slice onions and it has helped me a lot with not being a red eyed mess. Love the taste of stronger onions like red onions but my eyes are not a fan. Hope that helps.
What’s hard for me is that I have family members very allergic to both tomatoes, beef, and bell peppers and a lot of the recipes call for these ingredients. I’m trying to figure out if I can substitute some things. Can I substitute chicken or pork for the beef? Or substitute zucchini for tomatoes? I have figured out that the peppers can be replaced with other kinds of peppers. I’m nervous about pressure canning. I have my mom’s Presto canner. I have water bathed a lot of pickles and jam. But would like to progress to pressure canning. Thanks Kathy.
I don't make things like that because every time I've tasted meals like that in a jar that others have made, everything is mushy. I ended up just pureeing it because it was more palatable pureed than mushy vegetables and meat. People keep telling me they must have done it wrong, but I've tried canned foods like that from more than one person. Sometimes the meat was ok, but the vegetables were ALWAYS mushy. Were they all doing something wrong, or is that normal?
Hello from Europa, I hold my back because I don't have pressure canner,and I'm leaving in Europa and standards it's a little different. I hope sam Day i will be able to do something.😊
I was wondering if you use canned broth in your recipes. If so, does that mean you have to take into consideration the shelf life of the canned broth that will essentially be canned again? I have never canned anything with meat or broth but want to try it. I have experience with a pressure canner but only low acid vegetables from my garden. I have just recently thought of this when I saw someone else can chicken soup using fersh vegetables and chicken but canned broth. Do you use fresh made broth or is it safe to re can broth?
I have everything to pressure can except for the actual pressure canner, that’s what’s holding me back. They’re very expensive for a beginner to invest, but maybe one day 🤞🏻
I’ve heard goggles help with the onion. I’ve never done it, but I’ve watched plenty of videos of people swearing that it works so you might want to give that a try.
I'm wondering about the thinness of the carrots. Are they mushy when you go to eat them? I've seen other recipes where they keep vegies in larger chunks. What did you experience?
I remember hearing that mushrooms are only tested for pints, so maybe that is the reason for the chicken stew only having directions for the pint size.
? On your onion soup you have dry white wine. Does the beef pot roast need dry red wine? Just wondering as I’m not use to cooking with wine but it looks so delicious. Love your recipes!
To each their own of course, but for pot roast you would generally use dry. Just meaning not a sweet wine. In my experience, recipes (especially savory ones) calling for “wine” are always referring to a dry wine. If it needs something sweet, it will usually indicate a type (i.e., marsala for chicky marsala, port for poached pears, etc.) or at least specify “sweet wine”. I hope that helps!
For those of you wanting to try meals in a jar for the first time, the really cool thing about that couple of pages in the recipe book she’s using for some of these, is there are 3 beef ones that make 2 quarts each, and 3 chicky ones that make 2 quarts each. So the first time trying them I made all 3 of the beef ones, which pretty much gives you a full canner, and you have 3 different meals to try without having a huge batch of one thing that you don’t know if you even like. Next we did the same with the 3 chicky recipes. Then I knew which ones were worth tripling and making a full canner of just that one recipe. (Spoiler alert: my family liked all of them, but our staples are the chicky chile verde, chicky & gravy, pot roast, and beef stroganoff!)
I have wanted to pressure can but I am scared it will blow I know that's crazy. What is a good pressure canner to purchase for someone just starting out. I pickled more sweet & dill pickles and beets made homemade bagels, buns and bread today.
I have an electric Presto pressure canner which is very easy, you just put the jars in and do the next step when it beeps. I think it is best for meat, as it takes quite a while for it to cool down, so veggies might get pretty mushy by the time it’s all done. I haven’t used it very much yet.
I do have a question. When you put your lids in warm soaking water and you do not need as many as you placed in the water, are the lids now no good to use? Yep I'm a beginner. Please advise.
We dont like mushrooms and my mom is allergic to onions. I am just starting pressure canning. I am not above rebel canning, however as i am just starting i would like the opinions of more experience. Would it be ok to omit mushrooms and substitute shallot?
This may sound silly but can you can pasta? Something like spaghetti and meatballs or ravioli? I know Chef-Boy-R-D puts it into a tin can but can you home can pasta?
#### Hi there. Time Stamp 31:58. Question: Why would it be unsafe if you are processing for the food item that has the longest time needed for processing? It seems to me that adding the cowboy candy would be just fine since you are processing for such a long time.
@@seedandsparrowhomestead I could see that for waterbath canning but not pressure canning. Say the extra ingredients are red pepper and onion and carrots, well how long do those ingredients need to be pressure canned? You are pressure canning for waaaay longer because of the meat, you know what I am saying. For me, it does not make sense that you could not use cowboy candy. Even with water bath canning the sugar does not make a difference if it is safe or not. Am I making any sense? lol
@@marjoryvick1179you can do whatever you are comfortable with. She is a by the book canner so adjusting the recipe isn’t something she is comfortable with. Also PH does matter for pressure canning as well. There are also things like pumpkin purée that isn’t safe to even pressure can.
Thank you for saying that you only share tested and approved recipes on your channel. I’ve seen quite a few people share recipes that I know are rebel canning but don’t disclose that. It really drives me nuts.
I do not know anything about pressure canning. It is the meat that needs the pressure? Are there any recipes like this for water bath canning? Another great video!
Water bath canning requires high acid recipes. Meat and many vegetables don’t have the acid content required for water bath canning and thusly requires pressure canning.
@@karenpetrasovits7174These folks are giving you the USDA guidelines, which are recommended in the USA. Many people do water bath can low acid foods in other countries and in the US as well. It takes a lot longer and the USDA does not recommend it. There are channels on RUclips that show how they do it.
Just curious… why do you pop the stems out of the mushrooms? I’ve always just cut a sliver off the bottom (the part that was in the growing medium). Have I been doing it wrong all this time? 😮
I have been canning for years and every recipe that has meat in it quarts r 1 hour 30 minutes pints are 1 hour 15 minutes with pressure according to your elevation
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I pressure canned for the first time, last year. I was terrified! I set it up on the stove, put a chair in the doorway of my kitchen, about 15 ft away, and I just sat there watching it from a distance. Anytime I had to get close to it, I would tiptoe and try to stay as far away as I could until it was done and forced me to get near it. I laugh at myself now but hey, you gotta start somewhere! 🤣🤣
Same here hahaha! I’m feeling more comfortable now but the first time is scary.
😂 you are just like me 😅
Haha! I'm using mine for the first time as I type this! I hope I do everything right!
@@kimberlyearly8918 you've got this! Once you get the first time under your belt you'll start to feel more comfortable.
My husband has always done our pressure canning. I also tried it for the first time last year. I made a cheat sheet the last time I watched him doing it and also called him a couple of times at work while I was in the process. I sat in a chair in front of the stove and stared at the pressure guage. I am better about it now but still keep going over my cheat sheet.
I love the meals in jars. They're perfect for 1 person because I hate cooking just for me. It makes me feel less alone & it's more worthwhile when I'm making larger batches & canning meals for later. Thank you Kelsey!
I love that you use tested, approved recipes. I am a new pressure canner from Australia, and was terrified of poisoning my family. You, and a couple of other you tubers gave me the confidence to start, and more importantly to ‘feed’ what I made to my family…. Ive been going strong for 6 months now, and am so thankful to you….
Hello Kelsey,
A quick little idea for you. Whenever we are chopping fresh onions, we always have a wet washcloth on the counter/table right next to the chopping board. The sulfur in the onions wants to go to moisture if that's your nose or eye it will. If it has a wet washcloth, it will go there first. This was something our grandma's just natural had right there while working.
P.S.
I also use half beef broth half chicken broth when making my French onion soup as it started out with veal stock. The half and half is a wonderful swap. 🧅🥣
The first time I used my pressure canner I practiced with water and I made my husband stay in the kitchen with me, just in case lol. Now it's my favorite way to can.
I feel like I'm so close to beginning my pressure canning journey. Your videos are so helpful, thank you for helping build my confidence. Although I would love to see you use your meals, just to see how you prepare them for your family. Thanks again.
I know this will sound crazy to most......but I actually have a pair of goggles that I wear when I am chopping lots of onions. Thankfully no one ever sees me wearing them, except my family. It honestly is the only thing I have ever tried that helps. I am really enjoying your canning videos. Thanks for sharing! TTYL, my friend. ~~~~Tina
I have an electric presto precise digital pressure canner and I love it!
Me too! Best $100+/- I ever spent. I tell friends to start there because it's way less investment and less intimidating. Once they get the hang of it, then they can decide if they want to invest in an AA.
Personally, the first time you grab a meal in a jar off the shelf and have dinner in a master of minutes, you're HOOKED!!
I have the Presto electric canner too and love it as well. I've just started using it and have made some meals in a jar, beans, and chicken. I also have a freeze dryer. I love having multiple ways to preserve food.
I have one, too, and loved it until it stopped working in the middle of processing tomato soup!
My electric canner comes today and I’m so excited! I’m going to try these meals because I know my work is going to schedule me a lot for the holidays (yay retail 😓). These will help so much
Thank you for sharing tested recipes with us 👍👍👍👍👍👍👍
Thats so very very important everyone !!!!!!!!!!
No short cuts when it comes to canning safely.
Very well presented and you make the canning process so approachable.
Whats holding me back? Health challenges and physical ability. Praising God that Im stronger than I used to be, and believing for the days that Im strong enough to cook this way so my family and I can get healthier. Thanks for the inspiration.
I have been prepping to build my ‘meal in a jar’ options for the pantry. For the summer I pulled more from freezer meals but for the fall I’m hoping to build out shelf stable options. You have some choices that I know will be enjoyed by my family. I’m terrible at seeing a written recipe and thinking it looks like something I want to eat lol. But when I can see all the ingredients and see it being put together it strikes an interest because I can see what it looks like. I realize it doesn’t mean it will taste good but at least it’s a start. I’m a visual learner and I guess it also plays into my food choices as well.
I totally sighed with understanding, when you said you thought about just going and sitting on the couch for a bit to wake up haha.
Thanks for sharing this project with us. I wonder if you understand how inspirational you are to so many? I hope you and the family have a wonderful weekend friend. We are looking forward to celebrating my folks 65th anniversary this weekend. It will be nice to slow down a little and be with family.
God Bless You.
Thank you for this - it answers so many questions, and I love how calm and encouraging you are. Happy Thanksgiving!
You are so welcome! I’m glad it helped! Hope your thanksgiving was great!
I just learned to pressure can last fall. It took me two years after purchasing the pressure canner to actually try it. It still gives me some anxiety but I only followed approved recipes and I think it feels easier each time. It was nice having shelf stable meals ready to go. Regular canning now seems like such a breeze, way less intense (and less time consuming) IMO 😅😊
You did a good job Mama!! ❤❤❤ I dunno if anyone has told you but if you cut your onions "pole to pole" top to bottom they will hold together much better.. like their cell structure holds firmer and makes for a prettier product.. if you care about that kinda stuff😂😂 and I agree with the folks Talking about having a kitchen fan!! That is what works for me with onions.. I'm super wimpy about them too
I’m pretty much set up on all my canning. Got myself all organized and set. Feels so good.
loved watching this, i always bulk my meals out with pearl barley and lentils, these jars are great to make any meal off the shelf xx
Oh yummmm! I made a 2 batches of the French onion soup. One with red wine and one with white. Everyone loved it. 8 qts n the shelf.
Thank you for doing all meals from this cookbook. I recently bought it and I want to do some whole meal planning projects so this was great!
Just ordered this book, love your videos
Good timely video. I was looking to can these exact meals myself. I will be canning in pint jars mostly. It is just me. One recipe will make a lot of meals for my pantry. Tomorrow I am picking up frozen pie cherries and black raspberries from a local farm. Those will be going directly into the freezer for now and processed at a later in September.
I’m so impressed you do all this for yourself! Good for you, you’re worth it!
@@cynthiafisher9907. I also gift meals and other goodies to friends and family. Like freezer meals, you always have something available for someone who is sick.
We do the pot roast in a jar and just switch out the protein with venison. It is amazing!❤
That is what I will be doing. Glad to hear it turns out good.
Thank you so much for another great video. I have been thinking about doing pressure canning, and this gives me more confidence to move forward. 😊
Awesome job! Very inspiring! I’m going to try! ♥️🇺🇸♥️
Thank you! Yay! ❤️❤️❤️
I tried a hack I heard about and it worked. Put a bowl of water next the your cutting board when cutting onions and it won’t make you cry. The gases in the onion will go to the nearest water source.
Oh I can't wait to try this!! My DH laughs at me because I wear my son's swim goggles to chop onions. I usually scootch them up on my head like sunglasses and forget I have them on, then walk around like that for hours. 🤣😂🤣
@@MissChievousRN😂
I am very close to starting pressure canning. I didn’t want to commit to purchasing a canner but my brother has one that he will share. I have stuff in the freezer that I will can in the fall. I loved the first 3 recipes. I need to look in my ball book for them. I’m not a verde girl and my DIL hates onions Although maybe I’ll make that for my best friend. Hey I hear that there are goggles that you can purchase for the onions they say they work ??????? Have a blessed week Pat ❤
I always look at recipes as suggestions
With canning it’s really important to follow the recipe because if you mess with the recipe it can make it unsafe
Normal cooking is different than canning.
Thank you for this video. I much-needed ideas for "Meals in a Jar". Blessings to you💜
I did this a few yrs ago.. You have inspired to do more.
These all look sooooo good. I only just started pressure canning last year and I made the pot roast in a jar this past spring as my first meal in a jar and it turned out great! We brought a few quarts camping with us this summer and it was a huge hit!
Thank you for the video, this is very helpful!
These recipes look amazing! Val C ❤️🙏🏻
New subscriber here! I just ordered the Presto Digital pressure canner but I also have a big Presto stovetop canner. I’m happy to find someone who is a by the book canner.
Welcome new friend! So glad you’re here ❤️
👋 hi canning stew beef & chicken ready for winter 🥶 xx yummy 🤤
Thank you for your time as always!
Love your music choice too.
Oh, wonderful, those meals will be 😊
Canning can be scary sometimes, but with practice, anyone can do it .
I personally chose waterbath canning only . And I know , I know it's not FDA approved. But I promise you , I am still alive 😅
Wonderful video, thank you for the recipes 😊
Counting the months until I have enough saved for a canner, until then plenty of water bathing 😂 the recipes looks great
My husband found mine on FB marketplace.
You might check your local library or extension office- they may have one available for you to check out….
The hearty chicken stew makes great chicken gnocchi soup! Add a little butter and flour to a pot, add the liquid to the pot and whisk until smooth add the filling stuff add gnocchi and cook until done!
I really felt your exhaustion towards the end of the video! I'm trying so hard to stay motivated and preserve food almost daily, but came down with a stomach bug yesterday so was forced to rest. I've seen people wear goggles to cut onions but I suffer through as well. 😂
Very helpful information!
Love your show learned a lot
Thanks for sharing.
I love this, and I agree with you about using tested recipes. I think it's so important! One of my dilemmas is I always have unique ingredients on hand that I cannot find a recipe for. That makes it challenging when you like to can by the book. I just got that same canning book, I didn't realize they had recipes like this!! I've been using the older Blue Ball cookbook and although the recipes are really good there are not as many as I would like.
I'm using my pressure canned for the first time right now! I've seen about 101 videos about how to do it and read everything in my recipe. Except, I totally didn't put the carrots in!! It's such a good thing I was watching this video and realized it when you were cutting carrots. Thanks for that! Luckily, I had just set the jars in the canned so I was able to take them back out and add the carrots. Shew!! Hopefully, my venison stew turns out delicious! I habe so much deer meat to process to clear some space in my freezer. If you have any other recipes that would be good with deer tenderloin and steak please let me know! I have a lot haha!
I prefer to can "ingredients" rather than meals-in-a-jar (just my family's preference) but I use this spicy pork chunks recipe and swap out the pork for venison. It turns out great and we can use it for tacos, BBQ, whatever we're in the mood to make out of it. ruclips.net/video/b3LCsCivmIQ/видео.html
@@susanpumphrey354 Thanks! Having meals already canned will be helpful for days when I’m unable to cook. I have chronic pain and I’m looking forward to having some things on my shelf me or my husband can just open and heat. Thanks for the link! Just went to it and I just found this lady last week!
Basically swap in venison for almost any recipe. One of my favorites is teriyaki chicken from Carol Thrifty Chic Housewife ( I think) or Wicked Prepared. You can use it for pork roast or venison. Once you find a few flavors you like, do one sauce with each of the 3 meats and you get instant variety on your shelves with one basic recipe. Then just choose noodles, rice, or potatoes and a veggie and you've got LOTS of different dinners ready to go!
@@MissChievousRN Sounds delicious! Thanks!
A tip for when you are cutting onions, the vapours from the onions are attracted to the nearest wet object i.e your eyes, which is why they make you cry. So put a damp cloth next to the cutting board and the vapours will go to the cloth. I've not tried this yet, but apparently it works.
I’ve never done meals in a jar. Just canned things like pickles, etc. I had zero idea you could start with raw meats. I guess it makes sense but I never knew. And you feel like the beef and chicken get super tender? Thanks for sharing!
Thanks for the video! I’ve made some of these recipes, I have the same cookbook. Have you found that some recipes end up too salty? I’ve had that experience
I have been using my pressure canner (which was my grandfathers!) since I can remember. However, I have never stepped into pressure canning beef or chicken or venison. Salmon yes. I am going to try it.
Thanks 😊 I will make them all in my new presto canner. I live in Denmark, so the presto comes all the way from USA. Because you can’t get them everywhere else…
I am lucky number 854 to like this video...I have shared and now commented... as I am stuffing my face with fresh ripe figs... Now to watch... Hugs from Esquimalt
Thank you! I have subscribed to your channel. I love that you follow safe rules. This may seem like a strange question, but where do you get your kitchen towels with the crochet edges? Those are really beautiful and I would love to find some. I am picky about towels and those look perfect. Thanks again for the video. I plan to try these in two weeks. :-)
One more question, I don't usually like canned potatoes. Do they stay somewhat firm - not mushy?
Great
Question. Since you already cooked it and your pressure canning it doesn’t it end up mush afterwards or even after you cook it again when you add the crusts? I’m always so worried it’ll be too soft and mushy. 😬
I have been canning on and off most of my life, but have never used a canner like yours. It looks really scary.
I do appreciated that you’re so careful following the directions.
I bought my pressure canner a few months ago and it still sits in the box. LOL! But I have decided the first thing I want to do is chicken or turkey broth. On that subject! I have a question. I have a turkey in my freezer that I have had for 2 years (omgosh! I know!) Is that still usable? I hate to throw it out but I will if I need to. I don't want to have a batch of broth I have cooked for a long time be nasty. Before now, I always froze it.
I would thaw the turkey out, roast it and see how it tastes. Then I would make broth with the bones if it tastes ok.
Idk if this question has been asked, but have you ever used the screw caps by Ball when canning?
I didn't know you could use tomato paste in pressure canning. But if it's in the book, it must be safe. I may have to try that Stroganoff recipe!
Because it’s an ingredient and not canning the actual tomato paste it’s ok.
It’s the density of tomato paste that’s the problem. If you water it down to make it less dense, it’s fine.
I recently learned that if you run a fan towards you, while you cut onions, it blows the gas vapors away, before they can reach your nose and eyes. It's worth a shot, and there are many fans that are quiet enough not to interfere with filming.
A trick to make cutting onions less irritating to the eyes, take a paper towel or cloth, and wet with water. Set it on the cutting board and the molecule that causes your eyes to water will be drawn to the damp cloth first.
I forget where I read it, but I read something that said the carbon dioxide from your breath mixes with some of the chemicals that are released when you slice onions and that mixture is what causes the irritation to your eyes and nose. I've been using my cloth face masks while I slice onions and it has helped me a lot with not being a red eyed mess. Love the taste of stronger onions like red onions but my eyes are not a fan. Hope that helps.
Do you have to use a pressure canner?
What brand of wine do you use for the white and red wine ?
How do you like to use the French onion soup? Just simply as that… soup? Or do you do anything else with it?
What’s hard for me is that I have family members very allergic to both tomatoes, beef, and bell peppers and a lot of the recipes call for these ingredients. I’m trying to figure out if I can substitute some things. Can I substitute chicken or pork for the beef? Or substitute zucchini for tomatoes? I have figured out that the peppers can be replaced with other kinds of peppers. I’m nervous about pressure canning. I have my mom’s Presto canner. I have water bathed a lot of pickles and jam. But would like to progress to pressure canning. Thanks Kathy.
I don't make things like that because every time I've tasted meals like that in a jar that others have made, everything is mushy. I ended up just pureeing it because it was more palatable pureed than mushy vegetables and meat. People keep telling me they must have done it wrong, but I've tried canned foods like that from more than one person. Sometimes the meat was ok, but the vegetables were ALWAYS mushy. Were they all doing something wrong, or is that normal?
Hello from Europa, I hold my back because I don't have pressure canner,and I'm leaving in Europa and standards it's a little different. I hope sam Day i will be able to do something.😊
You can use US standards when you do get a pressure canner. Your location doesn’t change the science of canning.
I was wondering if you use canned broth in your recipes. If so, does that mean you have to take into consideration the shelf life of the canned broth that will essentially be canned again? I have never canned anything with meat or broth but want to try it. I have experience with a pressure canner but only low acid vegetables from my garden. I have just recently thought of this when I saw someone else can chicken soup using fersh vegetables and chicken but canned broth. Do you use fresh made broth or is it safe to re can broth?
I have everything to pressure can except for the actual pressure canner, that’s what’s holding me back. They’re very expensive for a beginner to invest, but maybe one day 🤞🏻
❤❤❤❤
Yes, I've a question. How do you finish the product for the meals after opening the jars?
I’ve heard goggles help with the onion. I’ve never done it, but I’ve watched plenty of videos of people swearing that it works so you might want to give that a try.
I don't have a canner and was wondering if after I put the stew in jars could I freeze them
Absolutely! Just make sure to leave room for expansion!
It’s best to use wide mouth jars, as the shoulder of the jar is not as pronounced, so the expansion would not as likely break the jar.
I'm wondering about the thinness of the carrots. Are they mushy when you go to eat them? I've seen other recipes where they keep vegies in larger chunks. What did you experience?
I really like your apron. Is that something you can link?
I remember hearing that mushrooms are only tested for pints, so maybe that is the reason for the chicken stew only having directions for the pint size.
? On your onion soup you have dry white wine. Does the beef pot roast need dry red wine? Just wondering as I’m not use to cooking with wine but it looks so delicious. Love your recipes!
To each their own of course, but for pot roast you would generally use dry. Just meaning not a sweet wine. In my experience, recipes (especially savory ones) calling for “wine” are always referring to a dry wine. If it needs something sweet, it will usually indicate a type (i.e., marsala for chicky marsala, port for poached pears, etc.) or at least specify “sweet wine”. I hope that helps!
For those of you wanting to try meals in a jar for the first time, the really cool thing about that couple of pages in the recipe book she’s using for some of these, is there are 3 beef ones that make 2 quarts each, and 3 chicky ones that make 2 quarts each. So the first time trying them I made all 3 of the beef ones, which pretty much gives you a full canner, and you have 3 different meals to try without having a huge batch of one thing that you don’t know if you even like. Next we did the same with the 3 chicky recipes. Then I knew which ones were worth tripling and making a full canner of just that one recipe. (Spoiler alert: my family liked all of them, but our staples are the chicky chile verde, chicky & gravy, pot roast, and beef stroganoff!)
I have wanted to pressure can but I am scared it will blow I know that's crazy. What is a good pressure canner to purchase for someone just starting out. I pickled more sweet & dill pickles and beets made homemade bagels, buns and bread today.
A Presto, I think it is 23 quarts. Which means it hold 7 quart jars. The manual is easy to follow.
I have an electric Presto pressure canner which is very easy, you just put the jars in and do the next step when it beeps. I think it is best for meat, as it takes quite a while for it to cool down, so veggies might get pretty mushy by the time it’s all done. I haven’t used it very much yet.
Would be just like beef stew
I do have a question. When you put your lids in warm soaking water and you do not need as many as you placed in the water, are the lids now no good to use? Yep I'm a beginner. Please advise.
Those are just fine, dry off and use next time. You just don’t want your use lids that have already been used on a jar.
Do you have any recipes for healthy meals that are just plant-based? These all contain either meat, or meat-liquid. I was hoping for healthy meals :)
Beautiful 🤍
We dont like mushrooms and my mom is allergic to onions. I am just starting pressure canning. I am not above rebel canning, however as i am just starting i would like the opinions of more experience. Would it be ok to omit mushrooms and substitute shallot?
I wouldn’t substitute, I’d just omit the mushrooms personally.
Yes, you could. Mushrooms pressure can for 45 minutes and the shallots would be 40 minutes, so it would be fine.
This may sound silly but can you can pasta? Something like spaghetti and meatballs or ravioli? I know Chef-Boy-R-D puts it into a tin can but can you home can pasta?
#### Hi there. Time Stamp 31:58. Question: Why would it be unsafe if you are processing for the food item that has the longest time needed for processing? It seems to me that adding the cowboy candy would be just fine since you are processing for such a long time.
PH can change with added ingredients, cowboy candy has sugar that could alter ph and give an unsafe product.
@@seedandsparrowhomestead I could see that for waterbath canning but not pressure canning. Say the extra ingredients are red pepper and onion and carrots, well how long do those ingredients need to be pressure canned? You are pressure canning for waaaay longer because of the meat, you know what I am saying. For me, it does not make sense that you could not use cowboy candy. Even with water bath canning the sugar does not make a difference if it is safe or not. Am I making any sense? lol
@@marjoryvick1179you can do whatever you are comfortable with. She is a by the book canner so adjusting the recipe isn’t something she is comfortable with. Also PH does matter for pressure canning as well. There are also things like pumpkin purée that isn’t safe to even pressure can.
Thank you for saying that you only share tested and approved recipes on your channel. I’ve seen quite a few people share recipes that I know are rebel canning but don’t disclose that. It really drives me nuts.
Yes, people really should say one way or another so everyone can decide for themselves if they are comfortable using their recipe.
Is your stove electric or gas?
I would have used a good slicer. Procter for cutting onion even if it a cheap one
I do not know anything about pressure canning. It is the meat that needs the pressure? Are there any recipes like this for water bath canning? Another great video!
Low acid foods require pressure canning, this included many vegetables also.
@@Akforgetmenot thanks.
Water bath canning requires high acid recipes. Meat and many vegetables don’t have the acid content required for water bath canning and thusly requires pressure canning.
@@Akforgetmenotthank you
@@karenpetrasovits7174These folks are giving you the USDA guidelines, which are recommended in the USA. Many people do water bath can low acid foods in other countries and in the US as well. It takes a lot longer and the USDA does not recommend it. There are channels on RUclips that show how they do it.
Just curious… why do you pop the stems out of the mushrooms? I’ve always just cut a sliver off the bottom (the part that was in the growing medium). Have I been doing it wrong all this time? 😮
Stems are tougher. I blanch them and dehydrate for powder, so not to waste.
@@brendahere Does that make them “bad” for canning?
Any chance I can use avocado oil instead of butter? Im nursing a baby who can't tolerate dairy.
Yes you can! I have a dairy allergy and use either avocado or olive oil.
Why do the veggies for some recipes get pre-cooked, but not for the others? (New canner here)
I have been canning for years and every recipe that has meat in it quarts r 1 hour 30 minutes pints are 1 hour 15 minutes with pressure according to your elevation
So then doesn't hurt my jars to stay in that long with the jars?
How many jars do you use per meal?
The amounts listed in the recipes make 2 quart jars or 4 pint jars. I’m currently looking at my ball book right now.
It probably depends on how many people you’re feeding and also if you’re adding pasta, rice, biscuits, etc.
Were you selective and make every jar had chicken in it? For myself, I wouldn't mind, but others might fuss if there was no chicken!
Most vegetables with meat goes for 90 minutes for qt jars. The book ain’t always right.
Is your book that the recipes came from 2024 or was it an earlier version ?
You might want to be careful with letting the handles of your canner drop down onto the sides of the canner, I’ve seen them break and crack.