Life hack-when chopping onions put 2 very wet paper towels on chopping board between you and the onions. It took me 52 years of life to learn this trick but have NOT cried or teared up since learning this trick! New subscriber, loving the videos!
@ no, just right beside it. Like your board is square, onions along top and the paper towel in a line right underneath the onions on the bottom half of board
I've been canning up a lot of soup this summer! I have a pint nearly everyday for lunch in winter. Commercial soups have only half the protein I need. I buy all my ingredients since I can't have a garden. It's still cheaper than store bought soup and meets my diet requirements!
hey Jeff aka bear from cooking in the bears den here. just wanted to say you helped me decide to start my own channel a couple weeks ago. I've been wanting to do a homestead type channel. we had lots of animals to share with folks but i lost use of my left hand about 9 years ago from a stroke and left leg not to good. I can walk with a cane so couldn't really walk around and video taking care of animals. the one working hand holds the cane lol not very camera friendly.my wife worked full time hated t have her follow me around with a camera after she already worked all day. . but watching some of you canning and cooking and freeze-drying i thought well heck I love cooking and canning i have a freeze drier. i could do that type video and wouldn't need to carry a camera around .so 2 weeks ago i dove in and . I have no idea what I'm doing far as editing and such and my camera sucks but hopefully will figure it out and get better .thanks to all you guys for the inspiration..
I am so glad I found you today. I finally did my first Pea soup canning this morning. I have been pressure cooking for many years and finally took the plunge and wanted to can. My next soup is the veg soup, it is page 44 in my hardcover book. I don't want lima beans either. I like them but not this time. Nice video thank for sharing.
I take your point about peeling to remove potential contamination, but the entire point of pressure canning, is that it destroys all likelihood of contamination.
Your comment is kind of like putting on your seatbelt and then speeding down the street and running red lights. It's safe because you are wearing your seatbelt, LOL! You don't use dirty jars or dirty food, or known contaminants, or use shortcuts, just because you are pressure canning, and that should make it safe. You do everything you can to avoid all contamination, and then you pressure can it, and for the correct pressure and correct timing for your altitude. Pressure canning destroys the likelihood of contamination, but only if done correctly. We all make mistakes, and it is an imperfect world, so practice extra safety measures.
I'm still on the fence about the pressure canning but I have gone to Amazon looking at the American Canner. Your videos are very informative and I especially like that you do NOT have some music background.
I saw you on Sow the Land - did you enjoy your day? Never hurts to learn new things even if just a bit is new. Always something you can gain. Soup looks good. Hey, you did great on the safety tips! Important info that may save someones life.
We loved our time with Grass Grazed, Jason and Lorraine. It was so fun and I can’t wait to start our own meat chickens! Hopefully next year. Thank you for the kind words.
I can a lot of meat separately bc I learned that meat times makes for scorched tasting veggies, even at soup times (half solids + half broth). Ypu canned only veggies with corn being the longest at 80 min quart time for solid quart of corn which is a dense veggie. I don't understand why you PC'd 90 min. I've only been canning for a year and have learned a ton about density, ingredients, & time. I sure hope you don't end up with mushy veggies! This looks so darn good & I have 7 quarts of crushed tomatoes plus a whole new box of tomatoes to process & I want to make a good veggie soup so we can choose which meat to add when we open the soup jars. Thanks & Blessings to you!
Thank you for showing this. It really doesn’t sound super appealing when you’re flipping through and you see it in the book, but it looks delicious after seeing you make it! I will be making this now. Especially since I’ve been looking for vegetarian options for my daughter.
Wish I could have afforded All American. But, I got a Barton 22 quart pressure canner and all I have to do now is wash the thing , then I can use it ,at last. I just bought a dehydrator and a book with extra silicone trays for it.
I should add, I doubled this recipe. I pulled out so much fresh corn from last year and had a ton of potatoes to use up. I added a lot of different seasonings to mine and pH my goodness, so good! I used Lima beans this time around to see how I like it
My grandmother and mom would just put the piping hot soups, stews and sauces in the jars and turn them upside down. As long as everything is hot you should hear the lids pop.
You had your burner at high, at first, once it gets to proper pressure, do you lower your stove burner or leave it at high? How much do you lower the burner?
You are right...I have it on high to get up to pressure...but then I lower to medium-high (usually between 5 and 6) once I'm at pressure. But don't lower all at once.....lower it one digit on the knob every 1-2 mins. Gradually reduce....
And I do this, because if it was kept on high, eventually the pressure would continue to get too high, and cause a huge problem. By lowering it, you are able to maintain pressure, while eliminating a dangerous situation.
Hi, I just came across your video while searching for how to can vegetable soup. It looks like you have a glass top stove and the same canner as I have. I’m guessing you don’t have a problem canning on your glass cooktop? We bought a gas camp stove because we thought we couldn’t use our glass top. Thanks for your input and for the great video!
This is such a great question, and something I researched extensively before I bought my pressure canner. I did check my stovetop manual to be sure...but I have not had any issues. AND we had to buy a new stove last year (the one in the video is our old stove) and we went with glass top again. Still no issues. I am very careful though to not just slide the canner around on the stove when it's hot and full..because I don't want to risk any scratches on the glass.
@@TheHappyHomestead Thank you so much for your reply. I just realized I forgot to ask about burner size: another reason we purchased the camp stove was because our All American is larger than our largest burner; is that the case for you, too? If so, I’m encouraged to use our stove again rather than dragging out that camp stove! Thanks again!
Great question! Start here to determine your elevation. Once you know that, you'll find the correct pressure to be set per recipe (make sure you determine of you are using a dial gauge pressure canner or a weighted gauge pressure canner)...... nchfp.uga.edu/how/can/general-information/find-your-elevation/
I have a question for anyone that can answer it. I canned vegetable soup several months ago in my pressure canner. After they were done everything looked fine. Everything sealed fine etc. the next morning I looked at the jars and a lot of the liquid evaporated. Maybe the potatoes?? Is it safe to use still and add some more broth when reheating it?
Most likely it was siphoning. This happens during the canning process if there are temperature fluctuations. This most likely happens if the weight or lid are removed too soon. As long as you followed the proper canning guidelines/directions and the jars sealed - then it should be fine and you can add liquid when you reheat.
I really need to put some of this up as well. I can’t remember, is it the 90 minutes because you used chicken broth or is just the normal time for the soup? I know you normally process meat in quarts for the 90 minutes. I just can’t remember.
Hi Amanda, I just made the pressure canned vegetable soup and filled to the 1 inch line but I had some siphoning and some of the jars are lower in liquid( like maybe an inch below) should I be concerned and what do you think caused this?? This is only my second time using the canner. thanks, Christina
Siphoning is normal, but usually happens more when there are big temperature fluctuations. You can help reduce siphoning by slowly allowing jars to adjust to temp changes. For example, when you do remove the canner lid (I usually wait 20 mins or so after the gauge is at 0 to do this), don't take it all of the way off right away. Let the lid sit on top allowing a smaller amount of air flow. Then maybe 10-15 mins later, remove the lid, and let jars sit another 10-15 in the pot. The slower you remove the jars...the less siphoning. But what you experienced is totally normal, and your jars sound fine. As long as they sealed, and you followed a safe/tested recipe - you are good to go. :)
@@TheHappyHomestead Thanks so much. Yes, I followed the Ball one as you did. i think after reading some other things my weighted gauge was jiggling too hard and i should have lowered the temp more than I did. I am REALLY enjoying doing this and I have you to thank for it.
I was looking for a vegetable soup for a vegan friend, and your receipe calls for chicken stock, I realize I could use vegetable broth, but I would prefer to follow a proven recipe!
First time watching and it appears as though you are using a glass top stove. My husband constantly tells me you can’t use a canner on a glass top. Have you had any problems using your glass top?
I am using a glass stove, and while your husband isn't totally incorrect - it does depend on your stove manufacturer. I had the same reservations before I bought my pressure canner - but did a lot of research on my brand stove and found that I was able to do it. I haven't had ANY problems.
I bought both of these preservation things ,knowing I will have to buy everything I preserve. For me, the aim is to just have shelf stable food on my shelf I can't grow food, I live alone so Assure Standard doesn't make sense for me.
Life hack-when chopping onions put 2 very wet paper towels on chopping board between you and the onions. It took me 52 years of life to learn this trick but have NOT cried or teared up since learning this trick! New subscriber, loving the videos!
Great tip! Thank you!
What do you mean by between you and the onions? like over top the onions, in front of you and the onions on the other side? lol
@ on the cutting board, right below where you are chopping the onions.
@@lisalandry4879 Oh so chop the onions on top of the wet paper towels?
@ no, just right beside it. Like your board is square, onions along top and the paper towel in a line right underneath the onions on the bottom half of board
I boil my potatoes half way to remove some of the starch and was happy with the results
I've been canning up a lot of soup this summer! I have a pint nearly everyday for lunch in winter. Commercial soups have only half the protein I need. I buy all my ingredients since I can't have a garden. It's still cheaper than store bought soup and meets my diet requirements!
That is awesome!
I love that you're making it work for YOUR circumstances!!
hey Jeff aka bear from cooking in the bears den here. just wanted to say you helped me decide to start my own channel a couple weeks ago. I've been wanting to do a homestead type channel. we had lots of animals to share with folks but i lost use of my left hand about 9 years ago from a stroke and left leg not to good. I can walk with a cane so couldn't really walk around and video taking care of animals. the one working hand holds the cane lol not very camera friendly.my wife worked full time hated t have her follow me around with a camera after she already worked all day. . but watching some of you canning and cooking and freeze-drying i thought well heck I love cooking and canning i have a freeze drier. i could do that type video and wouldn't need to carry a camera around .so 2 weeks ago i dove in and . I have no idea what I'm doing far as editing and such and my camera sucks but hopefully will figure it out and get better .thanks to all you guys for the inspiration..
I just love this, and I'm so happy for you! Enjoy it!
I love this soup! I also replace the lima beans, but I use equal parts extra corn and chopped red bell pepper.
I am so glad I found you today. I finally did my first Pea soup canning this morning. I have been pressure cooking for many years and finally took the plunge and wanted to can. My next soup is the veg soup, it is page 44 in my hardcover book. I don't want lima beans either. I like them but not this time. Nice video thank for sharing.
Welcome to the channel! :)
lol I love it hearing your dog drinking. Our oldest son family has a black lab and when he drinks he sounds the same way.
I take your point about peeling to remove potential contamination, but the entire point of pressure canning, is that it destroys all likelihood of contamination.
Your comment is kind of like putting on your seatbelt and then speeding down the street and running red lights. It's safe because you are wearing your seatbelt, LOL! You don't use dirty jars or dirty food, or known contaminants, or use shortcuts, just because you are pressure canning, and that should make it safe. You do everything you can to avoid all contamination, and then you pressure can it, and for the correct pressure and correct timing for your altitude. Pressure canning destroys the likelihood of contamination, but only if done correctly. We all make mistakes, and it is an imperfect world, so practice extra safety measures.
I’ve really been wanting to make some vegetable beef soup and can it for the winter. Just haven’t done it yet! Your soup looked really good. 😋
You make me laugh! You have a great personality and it makes watching you very entertaining. Thank you!
I'm still on the fence about the pressure canning but I have gone to Amazon looking at the American Canner. Your videos are very informative and I especially like that you do NOT have some music background.
Thank you!! Get the canner! I wish I had bought mine ages ago...and they are worth every penny!
My electric pressure cooker has it in the manual that you can use it to pressure can at certain elevations
I saw you on Sow the Land - did you enjoy your day? Never hurts to learn new things even if just a bit is new. Always something you can gain. Soup looks good. Hey, you did great on the safety tips! Important info that may save someones life.
We loved our time with Grass Grazed, Jason and Lorraine. It was so fun and I can’t wait to start our own meat chickens! Hopefully next year. Thank you for the kind words.
I can a lot of meat separately bc I learned that meat times makes for scorched tasting veggies, even at soup times (half solids + half broth). Ypu canned only veggies with corn being the longest at 80 min quart time for solid quart of corn which is a dense veggie. I don't understand why you PC'd 90 min. I've only been canning for a year and have learned a ton about density, ingredients, & time. I sure hope you don't end up with mushy veggies! This looks so darn good & I have 7 quarts of crushed tomatoes plus a whole new box of tomatoes to process & I want to make a good veggie soup so we can choose which meat to add when we open the soup jars. Thanks & Blessings to you!
Thank you for showing this. It really doesn’t sound super appealing when you’re flipping through and you see it in the book, but it looks delicious after seeing you make it! I will be making this now. Especially since I’ve been looking for vegetarian options for my daughter.
I totally agree, and it really is good! Sometimes when I open a jar, I add some leftover pasta, beans or hot sauce.
Your vegetable soup looks delicious! 😁 Thank you for making this recipe 👍🏻
Just did this again, video to come out tomorrow....this time with beef. Thank you!!
I saw that you've added chicken processing to your skillset. Congratulations! (and the soup looks amazing.)
Yes, and I'm so ready to get meat chickens now! It was such a fun workshop :)
Wish I could have afforded All American. But, I got a Barton 22 quart pressure canner and all I have to do now is wash the thing , then I can use it ,at last. I just bought a dehydrator and a book with extra silicone trays for it.
That soup looks really good❤❤❤❤❤
Great job! Your soup looks so delicious!
I literally just canned 7 quarts last night. 7 quarts today. The rest will be pints tomorrow.
I am so excited to have this on my shelf!!
I should add, I doubled this recipe. I pulled out so much fresh corn from last year and had a ton of potatoes to use up. I added a lot of different seasonings to mine and pH my goodness, so good! I used Lima beans this time around to see how I like it
Great job!! I may end up doing a second round too...it's just that good!
I enjoyed your video. Thank you! ❤
I am going to have to try this it looks so yummy thank you
Your soup turned out beautiful. Makes me want to can today but Oops. it is 60 pints and 75 quarts.
My grandmother and mom would just put the piping hot soups, stews and sauces in the jars and turn them upside down. As long as everything is hot you should hear the lids pop.
People used to do a lot of potentially risky things, back before we knew better, and had more testing, knowledge, and better products!
Looks great! 😊
You had your burner at high, at first, once it gets to proper pressure, do you lower your stove burner or leave it at high? How much do you lower the burner?
You are right...I have it on high to get up to pressure...but then I lower to medium-high (usually between 5 and 6) once I'm at pressure. But don't lower all at once.....lower it one digit on the knob every 1-2 mins. Gradually reduce....
And I do this, because if it was kept on high, eventually the pressure would continue to get too high, and cause a huge problem. By lowering it, you are able to maintain pressure, while eliminating a dangerous situation.
How long can I keep vegetable soup in the refrigerator?
Hi, I just came across your video while searching for how to can vegetable soup. It looks like you have a glass top stove and the same canner as I have. I’m guessing you don’t have a problem canning on your glass cooktop? We bought a gas camp stove because we thought we couldn’t use our glass top. Thanks for your input and for the great video!
This is such a great question, and something I researched extensively before I bought my pressure canner. I did check my stovetop manual to be sure...but I have not had any issues. AND we had to buy a new stove last year (the one in the video is our old stove) and we went with glass top again. Still no issues. I am very careful though to not just slide the canner around on the stove when it's hot and full..because I don't want to risk any scratches on the glass.
@@TheHappyHomestead Thank you so much for your reply. I just realized I forgot to ask about burner size: another reason we purchased the camp stove was because our All American is larger than our largest burner; is that the case for you, too? If so, I’m encouraged to use our stove again rather than dragging out that camp stove!
Thanks again!
@@maureen3134 I do use our largest burner, and the canner is still a bit bigger. But I center it as much as I can, and have no issues.
@@TheHappyHomestead Thank you so much for taking the time to reply. I will be canning my soup tomorrow 😁
Wondering if you can add meat to this recipe. Thanks
Yes, you but you'll need to change the processing time to account for the beef.
You need to give the pressure canner around 30 to 45 minutes to cool down. Thank You
Hi from Australia , great info thankyou for sharing and I have subscribed :)
Awesome! Thank you!
How do we find what pressure to set at your elevation.
Great question! Start here to determine your elevation. Once you know that, you'll find the correct pressure to be set per recipe (make sure you determine of you are using a dial gauge pressure canner or a weighted gauge pressure canner)...... nchfp.uga.edu/how/can/general-information/find-your-elevation/
I have a question for anyone that can answer it. I canned vegetable soup several months ago in my pressure canner. After they were done everything looked fine. Everything sealed fine etc. the next morning I looked at the jars and a lot of the liquid evaporated. Maybe the potatoes?? Is it safe to use still and add some more broth when reheating it?
Most likely it was siphoning. This happens during the canning process if there are temperature fluctuations. This most likely happens if the weight or lid are removed too soon. As long as you followed the proper canning guidelines/directions and the jars sealed - then it should be fine and you can add liquid when you reheat.
@@TheHappyHomestead Thank you for replying
Hi, was wondering, if I wanted to put beef chunks in, would pressure and time be the same? Thankyou.
Probably not entirely the same....but I would keep it the same time just to be sure. Not worth taking the risk.
Just found your channel.. Thank you! Are the green beans fresh/uncooked?
cooked...they were frozen.
I really need to put some of this up as well. I can’t remember, is it the 90 minutes because you used chicken broth or is just the normal time for the soup? I know you normally process meat in quarts for the 90 minutes. I just can’t remember.
It's 90 mins for quarts, no matter what.
@@TheHappyHomestead okay. I haven’t canned soup in awhile.
Nchfp says 75 minutes for quarts....
You are right, it does...but I followed the specific recipe in the Ball book.
Can you use frozen vegetables?
Absolutely!
@@TheHappyHomestead thank you!
Hi Amanda, I just made the pressure canned vegetable soup and filled to the 1 inch line but I had some siphoning and some of the jars are lower in liquid( like maybe an inch below) should I be concerned and what do you think caused this?? This is only my second time using the canner. thanks, Christina
Siphoning is normal, but usually happens more when there are big temperature fluctuations. You can help reduce siphoning by slowly allowing jars to adjust to temp changes. For example, when you do remove the canner lid (I usually wait 20 mins or so after the gauge is at 0 to do this), don't take it all of the way off right away. Let the lid sit on top allowing a smaller amount of air flow. Then maybe 10-15 mins later, remove the lid, and let jars sit another 10-15 in the pot. The slower you remove the jars...the less siphoning. But what you experienced is totally normal, and your jars sound fine. As long as they sealed, and you followed a safe/tested recipe - you are good to go. :)
@@TheHappyHomestead Thanks so much. Yes, I followed the Ball one as you did. i think after reading some other things my weighted gauge was jiggling too hard and i should have lowered the temp more than I did. I am REALLY enjoying doing this and I have you to thank for it.
Looks wonderful. New subbie. I am glad I found you.
Wow looks amazing 😊😊👍👍👍
New friend here to support you 😊
Take care 😊stay connected
What if you don’t like celery, can you leave out?
Absolutely
Do you ‘de-bubble’ your jars of soup before putting the lids on?
I do....Sometimes I forget to show it, and sometimes I may forget to do it, but that is always my intention.
Can you add cabbage to this?
You can, but I would add it when opening the jar to reheat. I don't think the texture will hold through the canning process.
I'd like to see a recipe but without the broth and the pressure pot. Thanks.
I was looking for a vegetable soup for a vegan friend, and your receipe calls for chicken stock, I realize I could use vegetable broth, but I would prefer to follow a proven recipe!
You can interchange different broth/stock in Ball approved recipes, or even just use water.
First time watching and it appears as though you are using a glass top stove. My husband constantly tells me you can’t use a canner on a glass top. Have you had any problems using your glass top?
I am using a glass stove, and while your husband isn't totally incorrect - it does depend on your stove manufacturer. I had the same reservations before I bought my pressure canner - but did a lot of research on my brand stove and found that I was able to do it. I haven't had ANY problems.
Gotta love it when animals photobomb!
I laughed so hard when I saw him in the editing process.
Can you add Zucchini?
You can, but pressure canned zucchini just turns to mush.
Yep, she's right. I wouldn't because the texture will not be the same.
Recipe starts eight min in .
LOL Lima beans are nasty i was made to eat them when i was small none go in my soup eather.lol
❤
If there’s no meat in it, why does it need to be 90 minutes?
I just follow the directions in the tested/safe recipe. But my guess is because of the variety of low acid veggies.
@@TheHappyHomestead maybe it’s the Lima beans?.. every other low acid ingredient has a shorter pressure canning time.
I bought both of these preservation things ,knowing I will have to buy everything I preserve. For me, the aim is to just have shelf stable food on my shelf I can't grow food, I live alone so Assure Standard doesn't make sense for me.
It doesn't make sense for everyone, do what you can. It all matters!
YES YOU CAN DO CANNING IN THE INSTANT POT. I DO IT ALL THE TIME, LADY........
Cant control animals and children LOL
Argh! How annoying is RUclips, I've been unsubed from your channel!
Yikes, I hadn't heard of that happening.
How long can I keep vegetable soup in the refrigerator?