I am Korean, and I have been canning korean food. I found it hard to find canning recipes for Asian food. So, one day, I would like to start a channel and share how I do it. My recipe is a bit different from this one, but kudos to you! This looks good!!!
gochujang is red pepper powder and glutinous rice porridge based paste fermented with yeast from fermented soybean. Mild sweetness, spicy, delicious stuff
Wonderful, Mia! No doubt this is an Americanized version. Great idea to start a channel yourself! We all need more variety in our pantries and on our plates.
I made this!! I canned six pints and we tried it last night. I served it over fried rice and topped with chopped green onions. I found Gochujang and used two tablespoons, it wasn’t as hot as I expected. This is definitely a winner! Thank you for this recipe, I love your channel.
So happy for you to share all of these wonderful varieties of meals in jars! Thank you again for sharing! I love how so many that you have posted are cold, it is so much easier!
This is the fourth time I have canned this, I can't keep it on the shelf. My family loves it!! Your channel has become my go to for creative and interesting recipes. Canning has become a necessity and your directions are clear and thoughtful. Thank you again and keep the videos coming. God bless you and your family!
OK, .... I made this tonight with only one modification, I added about a 1/4 cup of "Panda Express" sweeet red chile sauce to the mix, allowed to simmer on the stove for about 4 hours and then served over white rice. OMFG this is hands down the most amazing recipe ever. Can not wait to make, and can several more batches. Ms. Carter I have been binge watching your videos and you are are definitely an inspiring lady. I'll be canning about 12 pounds of ground beef tomorrow.
Carter, I don’t know how I missed it, but I just found your channel! 😮 thank you! The practical explanations you give and the how to use what you can is sooo informative and greatly appreciated! Seems like I have fallen into the just look at the pretty cans rather then eat the nutritious food trap😂you have insured me!
Oh Carter! What a fabulous project... so delicious. It's hilarious. Often when im watching someone else prepare a good recipe (as Becky did in this case) i say to the screen, "you should can that just like Carter does! 😂❤
Glad I'm not the only one! If you ever see something like that, send it to me, please. I don't have as much time as I'd like to watch all the wonderful videos.
I just discovered your channel about a month ago. You have great canning and garde ing videos. I have been canning some of uoue recipees and they are delicous.thank ypu.
I need the cauliflower mash recipe please! I love your channel and can’t wait to start canning. I’ve been so scared to try but you make it look so easy. Thank you!
We need to get you canning, Cindi! My cauliflower mash is pretty simple. I cut up a head of cauli, steam it until tender, pop it in a high speed blender with salt, pepper, butter and a bit full-fat milk of some kind.
This is just delicious! I came accross your videos and have a few recipes to try!! But this was delicious - for sure i will keep it in my Most’s !!! Thank you for all this beautiful recipes
Korean Ground Beef is a meal in regular rotation at our house. We cook Bulgogi as well. I never thought about canning either one. I am going to try pressure canning the Korean Ground Beef because we have so much ground beef right now. I love your pantry meal videos.
This is delicious. I made it yesterday and just love it. I also did the mango salsa.... I loved it more when it was raw. The Korean Beef, oh my goodness it is delicious!! I may have to can it next weekend!!! We will go through those last 5 jars quickly.
Gochujang is a spicy fermented soybean paste that is a staple of Korean cooking. It is available in the Asian food section of grocery stores. It comes in a little red tub. There are 2 other varieties that are similar but not the same, one green the other brown. They are very full of umami goodness. They also seem to last forever in the fridge. I've never thought about canning it before.
This Korean Beef looks delicious. Need to have this on the shelf. I was thinking tacos or bowls with rice or cabbage based salad. Yum now I'm hungry. Good video. Thanks.
This looks amazing added to list! Even though I've just spent the last 3 days filming and canning unplanned due to an emergency. So glad it's over but somehow I'm now planning more 😂 I think I have a problem
Hi Carter! I am loving your inspiring videos! Just thought I'd share my favorite tomato slicing knife with you. It's the Rada tomato slicer! It is amazing and I believe Azure Standard carries it. I did order the Nakano knife you recommended. Thank you for all the hard work and thoroughness of your videos!!
This looks really good Carter. I'm definitely going to give this a go. We love the flavor of Korean beef, and I like that I can control the ingredients in this one versus some of the store sauces.
That sounds and looks amazing. I need to put this on my shelf. I'm preparing to preserve and can more meat, Rabbit with bacon. I think it will be delicious.
I bet that is delicious! I would never have thought of canning it as a shelf meal even though I did see Becky’s video when she made the dish. I’m thinking she did it as freezer meals. We love gochujang here. I renamed my typical fried rice dish to Fusion Fried Rice because I use Chinese five spice, gochujang & tandoori global fusion rub by the spice hunter. It is a blend with several items popular in Indian dishes like cinnamon, cardamom, coriander, etc. The rice is hugely popular in my family!! we don’t find gochujang super spicy. Thank you for this idea!!
So funny. I saw that episode of Becky's and tried it last night. I was thinking it would be an easy canning conversion and here you are this morning! I did have that Korean seasoning it called for and I only put in a quarter what it called for and hubby still thought it was too hot. I think I might try the squeeze of siracha next time. I'm going to see if I can divide each ingredient into each jar rather than mix and then divide. A clove of garlic/jar; 1/4t pepper each jar etc.
Gosh this looks amazing! Definitely going to make this one. Carter would you be able to do a show on what each cut of beef can be used for in Canning. Again I'm new here so could I substitute the Stew Beef for another cut?
This is such a great idea. I will try it this week. I just purchased the presto digital canner and am looking forward to using it. I have the all american 921 its too big for smsll batches. I would probably use gochugaru/ korean chili flakes in this instead of gochugang. I believe goghugang has thickeners that may not be safe in canning. Your substitutions work too.
Technically, yes. However, chicken can often be quite dry, especially when canned in a sauce. If you want to try it, I would suggest using ground chicken or turkey that is quite high in dark meat.
Personal choice. The government has figured out that 10 minutes of processing sterilizes everything, so they say washing lids and sterilizing jars are no longer necessary.
I love Bulgogi and this looks like its that. I need to try making this soon. My only problem is adding the oil? I thought we were not suppose to use oil in canning? Thanks for showing us this. yumo
Yes, I believe it is quite similar to Bulgogi. Small amounts of oil are not a problem at all. You will find oil in many hot pack canning recipes, including those from Ball, as veggies need to be sauteed, meats need to be browned, etc.
Hi Carter... I so wished you would share your Cauliflower Mash Recipe and how you make in the Vitamix... I have gotta try the Korean Beef as I love it and served on Cauli Mash... Also you can ship me some of those home grown GA/TN Tomatoes any time! LOL
Hey, Debbie. I'll try to get caulimash in an upcoming video. Super easy. Steamed cauli into the blender with cream and butter, salt and pepper to taste. Blend it up. Yum.
Well dang! Add me to the list of those who plan on making this ASAP!!! Oh and Carter, I realized I was hoarding the asian plum sauce so guess who just brought home more plums while they are still in season so I don't have to ration the first batch! I got a question for you too.... do you see any reason why I couldn't dry can red potatoes like you did the russet? I know red are less starchy and more "waxy" but I would think that makes them a better candidate 🤷♀ I have an excessive amount because the Red Norlands out performed the 3 other varieties we grew this year.
OK, I'm going to answer my own question 🤣 I just went digging online for more documentation on dry canning potatoes and found a recipe by The Canning Diva, where she went so far as to have her potatoes laboratory tested! She says to use russet, red, or yellow in the recipe. So that answers that!!! Guess I officially have 2 canning projects on the to-do list!
Hey, Karen! Sorry I missed this earlier. Yes, you can definitely dry can red potatoes. So glad you like the plum sauce. Let me know how your potatoes and the Korean Beef turn out!
@@growandpreserve My pleasure! The more I learn about how they can in other countries and in the Amish community, the more I want to venture out from "approved" recipes. I am curious though how one goes about getting your canned food laboratory tested?!? I've been digging in her website and haven't found more info on that yet. I did see some stats about how low the incidence of botulism is in the US. I remember Leisa at SuttonsDaze did some research and found like 75% of all cases were indigenous peoples of Alaska canning seal or whale blubber. The research Canning Diva found was that only 43 cases over a total of 18 years were from home canned veggies, and the CDC states some of those cases were from folks who ignored signs of spoilage or didn't know any canning procedures or that there are risks involved with just sticking food in a jar and screwing the ring on 🙄 I do wish there was a crowd sourced way of funding more testing by the NCHFP to get more recipes "approved", if only for the sake of the people who are terrified to venture off script.
Hey, Gina! Steam cauli florets until fork tender (about 12 minutes). Add to high speed blender with a bit of ghee/butter/butter flavored coconut oil, salt, pepper and milk of choice (I use full fat coconut milk). Blend until smooth. Let me know if you try them!
Hi Carter. It’s your friendly Aussie stalker here again. Haha.. I have some glucomannin, but I have no idea how to use it as a thickener. Do you make a slurry as you would using corn flour (I think you call it cornstarch in the US) And how much do you need to thicken a pint jar please?. Thank you so much for your wonderful help and advice as always
Hey, Karen! Glucomannan is wonderful, but it's super easy to overdo it. Once the sauce is hot, sprinkle in a tiny pinch at a time, stirring to incorporate. Leave enough time between pinches so you don't miss when it's starting to thicken. Adding too much will turn your sauce to glue. It is a wonderful keto thickener.
@ thanks heaps for the help with using the glucomannun. I bought it a while ago, then forgot why I bought it.. lol… I hope Im not the only one who does that.
the marinade tasted really good going into the jars. everything went as planned. I did quarts. Your instructions are great and clear, really like the video. Sadly, eating this one was kind of boring.... slightly spicy beef chunks. I followed your measurments/recipes exactly, so I don't know if it's supposed to be like this or if I missed something. My possible tweaks, cuz I LOVE korean food, this however did not taste like korean food. I think I would omit some of the broth and make more of the marinade if I were to can it again, and possibly let the marinade sit on the raw meat overnight before canning. but it may be perfectly flavourful if just slow cooked and eaten right away. I'm wondering if the pressure for 90 min kind of eliminates that nice tangy, sweet, gingery, garlicy flavour from the marinade
Carter, do you typically replace sugar with the same amount of allulose in your recipes? I just got some allulose & I’m excited to make more of your canning recipes. But I wasn’t sure if it was a 1:1 replacement for the sugar. Thanks!!
I made this Korean beef and it was delicious!! I was going to make 2 batches but had to stop in middle of canning. How long do you feel the soy sauce mixture will last in the fridge?
Hey, Kellan! My debubbling tool from the standard canning kit took off years ago. I either use a plastic knife (or fork handle) or a chopstick. Anything narrow that's plastic or wood will work fine.
When I do a cold pack, I add the filled jars to the canner before it starts the "jar warming" process. That way, everything is gently brought up to temp.
Carter, I purchased a Commercial Chef Electric Pressure Cooker. I am wondering if I will be able to use it in pressure canning. Can you advise me on this?
I would go with no, Margaret. Pressure cookers are great at what they do, but generally speaking they do not consistently hold the pressure required to properly can food. So sorry!
@@growandpreserve Thank you, Carter. I think I figured a way to use the pressure cooker and still be able to can meat, veggies, etc. I enjoy watching your channel and have learned some things by doing so.
I did adjust the salt correctly in the recipe. My husband. Ever thinks anything is spicy enough, but I thought the spice was fine. I left it alone. Adjust to suit you!
That looks so good. Call me autistic, but I'm sitting here wondering if it is South Korean, or North Korean beef.... (So I know which side of the house to store it in)..In the end I suppose it's Costco beef. Thank you for sharing this.
Looks so good! Now I have a reason to use the Gochujang that's in my fridge, and I can't remember why I bought it...kimchi, maybe? I have the kind that's in the little red plastic carton that @lisapop5219 mentioned.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
I am Korean, and I have been canning korean food. I found it hard to find canning recipes for Asian food. So, one day, I would like to start a channel and share how I do it. My recipe is a bit different from this one, but kudos to you! This looks good!!!
gochujang is red pepper powder and glutinous rice porridge based paste fermented with yeast from fermented soybean. Mild sweetness, spicy, delicious stuff
Miamor282…sounds like a good idea!
Wonderful, Mia! No doubt this is an Americanized version. Great idea to start a channel yourself! We all need more variety in our pantries and on our plates.
I think they call this Bulgogi. It used to be my favorite dish when I lived in Korea. NOW, I am excited to consider canning it! AWESOME!!!!!
I would love that!
I made this!! I canned six pints and we tried it last night. I served it over fried rice and topped with chopped green onions. I found Gochujang and used two tablespoons, it wasn’t as hot as I expected. This is definitely a winner! Thank you for this recipe, I love your channel.
Great, Dorothy! So glad you like it!
So happy for you to share all of these wonderful varieties of meals in jars! Thank you again for sharing! I love how so many that you have posted are cold, it is so much easier!
Totally agree cold packing is so much easier (and fewer pans to clean)!
This is the fourth time I have canned this, I can't keep it on the shelf. My family loves it!! Your channel has become my go to for creative and interesting recipes. Canning has become a necessity and your directions are clear and thoughtful. Thank you again and keep the videos coming. God bless you and your family!
Paula! I am so happy to hear this! Thanks so much for reporting back. Good to have you here!
This recipe will be going on my canning list this week! Last week I canned Indian Butter chicken and my whole family loved it
I bet you'll like this one too. Where did you find your Indian Butter Chicken recipe?
OK, .... I made this tonight with only one modification, I added about a 1/4 cup of "Panda Express" sweeet red chile sauce to the mix, allowed to simmer on the stove for about 4 hours and then served over white rice. OMFG this is hands down the most amazing recipe ever. Can not wait to make, and can several more batches. Ms. Carter I have been binge watching your videos and you are are definitely an inspiring lady. I'll be canning about 12 pounds of ground beef tomorrow.
Excellent! Thanks so much for reporting back.
Carter, I don’t know how I missed it, but I just found your channel! 😮 thank you! The practical explanations you give and the how to use what you can is sooo informative and greatly appreciated! Seems like I have fallen into the just look at the pretty cans rather then eat the nutritious food trap😂you have insured me!
Welcome, Lori! So glad you're finally here!
‘We’re gonna get it up to a level I think it needs to be’. Yes 🤣👍🏻
Always, right?!
Carter, you have the best recipes!!
Thanks, Denise!
Thanks so much for sharing your time & knowledge with us. You're an excellent teacher. I could just hang out & listen to you for hours & I have.
Thanks, redginger! So glad to have you here!
I canned this using elk. My son loves it and says not to lose the recipe! Thank you so much 😊
Wonderful! Thanks so much for reporting back.
As always, a wonderful new recipe to try
Hope you enjoy
Oh Carter! What a fabulous project... so delicious. It's hilarious. Often when im watching someone else prepare a good recipe (as Becky did in this case) i say to the screen, "you should can that just like Carter does! 😂❤
Glad I'm not the only one! If you ever see something like that, send it to me, please. I don't have as much time as I'd like to watch all the wonderful videos.
@growandpreserve I'll keep an eye out! The most recent one was Becky's though.
I watched Becky's video and didn't even think to can this.... Thank You Carter 🤗🤗🙏 Kendra
It's a good one, Kendra!
I just discovered your channel about a month ago. You have great canning and garde ing videos. I have been canning some of uoue recipees and they are delicous.thank ypu.
Welcome, Cindy! So glad to have you here.
I made this today and “my oh my”, it was delicious!!! Thank you so much for sharing this wonderful recipe.
Wonderful!
Oh that looks fab. I thought I'd done with putting up beef dishes for winter, but now I'll have to do this as well 😆 Thanks for that ☺️🥰
Oh, Em! We're just getting started on beef dishes for Winter! We're going to keep you busy for a while longer!
I'm happy with that 🥰 Your Texan chilli is so flipping good, I've been eating it! I'll make more of that too. It's delicious! 😍
Yay!@@emcarver8983
I need the cauliflower mash recipe please! I love your channel and can’t wait to start canning. I’ve been so scared to try but you make it look so easy. Thank you!
We need to get you canning, Cindi! My cauliflower mash is pretty simple. I cut up a head of cauli, steam it until tender, pop it in a high speed blender with salt, pepper, butter and a bit full-fat milk of some kind.
I just made this with muscovy duck breast meat along with the corned beef recipe. I can’t wait to open the jars and try the results!
Wow! I can't wait either.
Thank you🙏 I am really enjoying your channel and recipes😋
Thank you so much 😊
Love your channel keep it up!
This is just delicious! I came accross your videos and have a few recipes to try!! But this was delicious - for sure i will keep it in my Most’s !!! Thank you for all this beautiful recipes
Liana, thanks so much for coming back to let me know. I'm so glad you like it.
This is exactly what I am looking for - will get this and your teriyaki recipe done and canned to have variety on the shelf. Thank you ! ❤🎉
Hope you enjoy!
We often eat at a koreanresturant. Im going to try this in a soup by adding beef broth shredded cabbage and carrot and glass noodles.
Yum!
Thanks Carter. Your timing, once again, is perfect. I have a very large roast I bought for some meal projects. I’m adding this one to my list.
Yay! Excellent, Mel! If you happen to have a 1.25 pounds of that roast left over, I might have a use for that next Saturday too!
@@growandpreserve well, I’ll keep that in mind when I’m dividing it up. 😀
Korean Ground Beef is a meal in regular rotation at our house. We cook Bulgogi as well. I never thought about canning either one. I am going to try pressure canning the Korean Ground Beef because we have so much ground beef right now. I love your pantry meal videos.
Thanks, Mavs! I bet it's great with ground beef.
This looks delicious.
Thanks, Kim! Good to see you here!
Can't wait to try your recipe. It looks amazing 😊
Thanks, Andrea! Hope you love it.
This is delicious. I made it yesterday and just love it. I also did the mango salsa.... I loved it more when it was raw. The Korean Beef, oh my goodness it is delicious!! I may have to can it next weekend!!! We will go through those last 5 jars quickly.
Will you do a pantry video of your most favorites to can (and eat) and the ones you will not be doing over?
So glad you like this one! Give the mango salsa a few weeks on the shelf for the flavors to settle in.
Fun! I'll put it on the list. Thanks for the suggestion!
I love Korean beef! Cannot wait to try-Thanks, Carter!
Excellent, Charlene! Hope you love this. Keep me posted.
I could almost smell this ,i will be trying this thanks Carter
It does smell good, Anne!
I ordered the gochujung from Amazon and pot roast is on sale...I can't wait to make this!
Woohoo! Let me know what you think!
Another great video . I will have to try this next week. Thanks for all these fantastic recipes
Thanks, Paula! Keep me posted!
Gochujang is a spicy fermented soybean paste that is a staple of Korean cooking. It is available in the Asian food section of grocery stores. It comes in a little red tub. There are 2 other varieties that are similar but not the same, one green the other brown. They are very full of umami goodness. They also seem to last forever in the fridge. I've never thought about canning it before.
Excellent info, Lisa! It sounds delish.
@growandpreserve it is but it is very different at first. You're welcome
This Korean Beef looks delicious. Need to have this on the shelf. I was thinking tacos or bowls with rice or cabbage based salad. Yum now I'm hungry.
Good video. Thanks.
I think you'll like this one, Donna! Different and very tasty!
You got me to curry. Who knew I liked it? ha ha @@growandpreserve
oh this is such a great recipe! wish COULD smell your kitchen!
It's so good!
This looks amazing added to list! Even though I've just spent the last 3 days filming and canning unplanned due to an emergency. So glad it's over but somehow I'm now planning more 😂 I think I have a problem
It's a good problem to have, digit! Did you lose a freezer?
@@growandpreserve great guess! Basically 😂 but more like a kid lost freezer privileges forever!
Looks amazing and delicious Carter! How clever to turn it into a canning recipe. Can't wait to get this on my shelf ❤
Thank you, Denise! Hope you love it!
These looks fantastic and I LOVE Korean beef
Excellent, Karen! I think you'll like this one then!
Yum! Carter, this looks delicious 😊 im going to give it a try.
Awesome, Shannon!
Hi Carter! I am loving your inspiring videos! Just thought I'd share my favorite tomato slicing knife with you. It's the Rada tomato slicer! It is amazing and I believe Azure Standard carries it. I did order the Nakano knife you recommended. Thank you for all the hard work and thoroughness of your videos!!
Thanks for the red on the tomato slicing knife, Anne! I'll look into it. You're going to love the Nakano knife! Glad to have you here!
Looks amazing! Can’t wait to try for my first time of canning meat! Thank you!
Mary W
Nice, Mary! Keep me posted!
I sure will! : )
Looks good I may try canning some.
Thanks, Chevy! Let me know if you make it!
This looks really good Carter. I'm definitely going to give this a go. We love the flavor of Korean beef, and I like that I can control the ingredients in this one versus some of the store sauces.
Good, T! Keep me posted. I'm with you on some of the unnecessary ingredients in many of the store products.
Looks great! David is so funny ....what about using it in dumplings? I bought some in Costco I loved!
Wow, Constance! The dumpling idea is fantastic. Thanks!
That sounds and looks amazing. I need to put this on my shelf. I'm preparing to preserve and can more meat, Rabbit with bacon. I think it will be delicious.
I'm shifting back to meats as well, although I still have peppers and tomatoes coming in!
I LOVE spicy and will definitely be trying this one.
Great! This is really tasty!
Thank you ✌🏼
Also, you can grab a small container of gochujang ( go-chu-gang) at Trader Joes. Its in a small red container. Its so so good!!😊
Good to know, Shannon! I'll do it the legit way next time!
family loved this will be making more! thank you !
Excellent, Tabitha! Thanks so much for reporting back!
Yum, thank you. This is going on my shelves too 😊
Great, Marjean! Let me know what you think of it!
Thanks, Vonda! I like my onion chopper too. Hoping he doesn't go on strike!
I bet that is delicious! I would never have thought of canning it as a shelf meal even though I did see Becky’s video when she made the dish. I’m thinking she did it as freezer meals. We love gochujang here. I renamed my typical fried rice dish to Fusion Fried Rice because I use Chinese five spice, gochujang & tandoori global fusion rub by the spice hunter. It is a blend with several items popular in Indian dishes like cinnamon, cardamom, coriander, etc. The rice is hugely popular in my family!! we don’t find gochujang super spicy. Thank you for this idea!!
Carol, your fusion fried rice sounds amazing!
Yum looks great! I will have to try this one too. Ty Carter!
great, Lisa!
Looks delicious.
So funny. I saw that episode of Becky's and tried it last night. I was thinking it would be an easy canning conversion and here you are this morning! I did have that Korean seasoning it called for and I only put in a quarter what it called for and hubby still thought it was too hot. I think I might try the squeeze of siracha next time. I'm going to see if I can divide each ingredient into each jar rather than mix and then divide. A clove of garlic/jar; 1/4t pepper each jar etc.
What a riot! We're definitely on the same wavelength
Gosh this looks amazing! Definitely going to make this one. Carter would you be able to do a show on what each cut of beef can be used for in Canning. Again I'm new here so could I substitute the Stew Beef for another cut?
Interesting, Kathy. I'll try to work this info in as I can. You could certainly use either chuck roast or brisket in this recipe.
This is such a great idea. I will try it this week. I just purchased the presto digital canner and am looking forward to using it. I have the all american 921 its too big for smsll batches. I would probably use gochugaru/ korean chili flakes in this instead of gochugang. I believe goghugang has thickeners that may not be safe in canning. Your substitutions work too.
Barbara, you're going to love the Presto electric canner. I only pull out the AA these days if I have a larger batch.
This looks delicious! I wonder if you could use chicken instead of beef?
Technically, yes. However, chicken can often be quite dry, especially when canned in a sauce. If you want to try it, I would suggest using ground chicken or turkey that is quite high in dark meat.
I would like that very much. Thanks for the demonstration.
Excellent, Sheryl!
That looks tasty! Are we supposed to wash our lids prior to using?
Personal choice. The government has figured out that 10 minutes of processing sterilizes everything, so they say washing lids and sterilizing jars are no longer necessary.
I love Bulgogi and this looks like its that. I need to try making this soon. My only problem is adding the oil? I thought we were not suppose to use oil in canning? Thanks for showing us this. yumo
Yes, I believe it is quite similar to Bulgogi. Small amounts of oil are not a problem at all. You will find oil in many hot pack canning recipes, including those from Ball, as veggies need to be sauteed, meats need to be browned, etc.
Hi Carter... I so wished you would share your Cauliflower Mash Recipe and how you make in the Vitamix... I have gotta try the Korean Beef as I love it and served on Cauli Mash... Also you can ship me some of those home grown GA/TN Tomatoes any time! LOL
Hey, Debbie. I'll try to get caulimash in an upcoming video. Super easy. Steamed cauli into the blender with cream and butter, salt and pepper to taste. Blend it up. Yum.
Well dang! Add me to the list of those who plan on making this ASAP!!! Oh and Carter, I realized I was hoarding the asian plum sauce so guess who just brought home more plums while they are still in season so I don't have to ration the first batch! I got a question for you too.... do you see any reason why I couldn't dry can red potatoes like you did the russet? I know red are less starchy and more "waxy" but I would think that makes them a better candidate 🤷♀ I have an excessive amount because the Red Norlands out performed the 3 other varieties we grew this year.
OK, I'm going to answer my own question 🤣 I just went digging online for more documentation on dry canning potatoes and found a recipe by The Canning Diva, where she went so far as to have her potatoes laboratory tested! She says to use russet, red, or yellow in the recipe. So that answers that!!! Guess I officially have 2 canning projects on the to-do list!
Hey, Karen! Sorry I missed this earlier. Yes, you can definitely dry can red potatoes. So glad you like the plum sauce. Let me know how your potatoes and the Korean Beef turn out!
So interesting! Do you still have the link to her discussion on test results? Would you email it to me?
Just found the article. Thanks so much for pointing this out, Karen!
@@growandpreserve My pleasure! The more I learn about how they can in other countries and in the Amish community, the more I want to venture out from "approved" recipes. I am curious though how one goes about getting your canned food laboratory tested?!? I've been digging in her website and haven't found more info on that yet. I did see some stats about how low the incidence of botulism is in the US. I remember Leisa at SuttonsDaze did some research and found like 75% of all cases were indigenous peoples of Alaska canning seal or whale blubber. The research Canning Diva found was that only 43 cases over a total of 18 years were from home canned veggies, and the CDC states some of those cases were from folks who ignored signs of spoilage or didn't know any canning procedures or that there are risks involved with just sticking food in a jar and screwing the ring on 🙄 I do wish there was a crowd sourced way of funding more testing by the NCHFP to get more recipes "approved", if only for the sake of the people who are terrified to venture off script.
Question: how do you make your cauliflower mash? It must be good if you fooled David!!!
Hey, Gina! Steam cauli florets until fork tender (about 12 minutes). Add to high speed blender with a bit of ghee/butter/butter flavored coconut oil, salt, pepper and milk of choice (I use full fat coconut milk). Blend until smooth. Let me know if you try them!
Hi Carter. It’s your friendly Aussie stalker here again. Haha.. I have some glucomannin, but I have no idea how to use it as a thickener. Do you make a slurry as you would using corn flour (I think you call it cornstarch in the US) And how much do you need to thicken a pint jar please?. Thank you so much for your wonderful help and advice as always
Hey, Karen! Glucomannan is wonderful, but it's super easy to overdo it. Once the sauce is hot, sprinkle in a tiny pinch at a time, stirring to incorporate. Leave enough time between pinches so you don't miss when it's starting to thicken. Adding too much will turn your sauce to glue. It is a wonderful keto thickener.
@ thanks heaps for the help with using the glucomannun. I bought it a while ago, then forgot why I bought it.. lol… I hope Im not the only one who does that.
the marinade tasted really good going into the jars.
everything went as planned. I did quarts. Your instructions are great and clear, really like the video.
Sadly, eating this one was kind of boring.... slightly spicy beef chunks. I followed your measurments/recipes exactly, so I don't know if it's supposed to be like this or if I missed something.
My possible tweaks, cuz I LOVE korean food, this however did not taste like korean food.
I think I would omit some of the broth and make more of the marinade if I were to can it again, and possibly let the marinade sit on the raw meat overnight before canning.
but it may be perfectly flavourful if just slow cooked and eaten right away. I'm wondering if the pressure for 90 min kind of eliminates that nice tangy, sweet, gingery, garlicy flavour from the marinade
Feel free to tweak the flavors to suit you, Jo!
absolutely, and again, I love your videos, they are so clear and easy to watch. thank you. @@growandpreserve
Carter, do you typically replace sugar with the same amount of allulose in your recipes? I just got some allulose & I’m excited to make more of your canning recipes. But I wasn’t sure if it was a 1:1 replacement for the sugar. Thanks!!
Hey, Deb. I do a 1:1 replacement, but technically allulose is 70% as sweet as sugar, so add more if you prefer. Keep me posted!
I made this Korean beef and it was delicious!! I was going to make 2 batches but had to stop in middle of canning. How long do you feel the soy sauce mixture will last in the fridge?
So glad you like it, Susan! I would say at least 3-4 days in the fridge for the sauce would be fine.
Hi Carter, where did you get your spice jars, I am looking all over amazon and I am not able to find it. I love that your spice jars are big
They're the best! I have multiple sets of these and have been using them for years. amzn.to/48pmIsU
@@growandpreserve thank you so so much
HELLO. What do you use to debubble ? This looks fantastic. We are an empty nest and the pint jars are perfect for us. I’m definitely going to try. TY
Hey, Kellan! My debubbling tool from the standard canning kit took off years ago. I either use a plastic knife (or fork handle) or a chopstick. Anything narrow that's plastic or wood will work fine.
TY
When you put the jars in your electric canner did you skip the jar warming process?
When I do a cold pack, I add the filled jars to the canner before it starts the "jar warming" process. That way, everything is gently brought up to temp.
Single so I could do a half pints actually for me. What do you think the cook time would be for that in the pressure cooker 75 minutes still?
Yes, still 75 minutes in the pressure canner
Carter, I purchased a Commercial Chef Electric Pressure Cooker. I am wondering if I will be able to use it in pressure canning. Can you advise me on this?
I would go with no, Margaret. Pressure cookers are great at what they do, but generally speaking they do not consistently hold the pressure required to properly can food. So sorry!
@@growandpreserve Thank you, Carter. I think I figured a way to use the pressure cooker and still be able to can meat, veggies, etc.
I enjoy watching your channel and have learned some things by doing so.
How long does it last for?
What was the sweetener that you used? I didn’t catch what you said and I tried looking at the transcript but…
Allulose.
Is your recipe provided the same as what you tasted (not spicy enough)or is it kicked up a notch or two?
I did adjust the salt correctly in the recipe. My husband. Ever thinks anything is spicy enough, but I thought the spice was fine. I left it alone. Adjust to suit you!
@@growandpreserve thank you for replying!
Is it okay to do this with a trimmed pork butt roast, to save on cost?
Yes. Do make sure it's well-trimmed though, since you're adding the sauce that you don't want to be greasy.
Do you use coconut amino?
Coconut aminos, soy aminos, soy sauce or tamari are all fine in this. I do use coconut aminos quite often.
You two are so cute
Ummm I literally put Gochujang on everything !!! I think if it became unavailable at the grocery store I would lose my mind 😂
I clearly need to catch up!
That looks so good. Call me autistic, but I'm sitting here wondering if it is South Korean, or North Korean beef.... (So I know which side of the house to store it in)..In the end I suppose it's Costco beef.
Thank you for sharing this.
Ha! Cover all your bases, Wayne, and store it on both sides!
@@growandpreserve 👈🤠👉
We are keto and use palmini rice! I don’t like cauliflower
I haven't tried palmini rice, but I'll definitely put it on my list. Thanks so much for the suggestion!
@AcreHomestead! Becky! She mentions you
Looks so good! Now I have a reason to use the Gochujang that's in my fridge, and I can't remember why I bought it...kimchi, maybe? I have the kind that's in the little red plastic carton that @lisapop5219 mentioned.
How perfect is that??
@@growandpreserve❤