Love your style of tutorial making and am so glad I came across it. Pecan pies bring me back to my childhood. While my mom was preparing food the day before Thanksgiving. Dad used to take us all 5 kiddos to the park to pick pecans for the pecan pies and after filling several grocery store paper bags filled with pecans we would shell them (with our teeth 😂) that evening while watching movies. Finally after dinner, mom would give us a quick dessert (after dinner) of our fruits of labor by making a quick dessert with pecans and Aunt Jamima pancake syrup slathered over some Vanilla ice cream. Those were such great memories we still talk about as adults in our 50s & 60s. Thanks for sharing your videos and channel. 🙏🏼🫶🏼
Love this recipe. Nice to see you husband enjoy the pie. I have and easy crust recipe for making mini pecan pies (2 bite) baked in mini muffin pans. 3oz cream cheese, 1/2 cup or 1 stick butter, 1 cup flour. Cream together butter and cream cheese. Stir in flour. Mix then chill 1 hour. Roll into walnut size balls and pressing into mini muffin pans using your thumbs to come up the sides. Add filling. Bake at 325 degree for 25 min. Makes about 25. I have found so many Ramakins at thrift or goodwill stores. Scored 4 Red LeCreuset, never used, at our local church garage sale.
Donna, your pie crust recipe sounds delish! Thanks so much for sharing. You scored on those ramekins! Why do I never seem to be that lucky? I’ll have to keep trying!
Karo syrups (both dark and light) are NOT HFCS. That is a common misperception. They are simple corn syrup which has been made for a very long time and is a different beast than the awful HFCS. Dark and light Karo-type syrups are inverted sugars which can help greatly with stabilizing some desserts (like your pecan pie you recall from childhood). Just trying to help. Thank you for sharing with lucky us.
I was going to say the same thing. I used to work retail in a grocery store. I was very surprised to learn Karo had no HFCS. I went to look at the labels of both light and dark types, and sure enough, no HFCS in either one. I was amazed
This is a wonderful idea! I’m adding it to my canned gift baskets next Christmas! Probably should be set in a hot water bath in order to pour it from the jar. If making the small individual pies, you could use the small frozen crusts, wonton wrappers in a muffin cup or gluten free vanilla cookies in the bottom of a muffin cup.
What a great idea…thanks for sharing it with us. I noticed when you were cooking the sauce you said you need to simmer for 5 minutes. It appeared that you had a full rolling boil for 5 minutes which would cook it down much more and bring the sugar to a higher temperature which could make it harder to get out of the jars. I’m not sure but just an observation! I just found your channel so I’m catching up on your older videos and I’m enjoying it immensely.
Carter thank you for the discount code on the lids. I placed an order. So happy you got an electric canner. I look forward to learning with you. Also, think this would be perfect in the little Mason jar shot glasses for your party or as topping on mini cheesecakes.
Thanks, Darla! So grateful you could use my link and code for your lids. I really like them. We're going to have to learn the electric canner thing together. I'm a bit set in my ways! Tell me about Mason jar shot glasses. I don't think I've ever seen them, but they sound perfect. Can I bake in them? These need to bake at 350.
@@growandpreserve I searched Amazon for 2 oz Mason jar. Not sure they are oven safe. You may need to use 2 oz ramekins. I did find 4 oz Mason jars for canning if you want something bigger.
Would be great over brie cheese! This looks so yummy! I have never had pecan pie so this would really be a fantastic experience. Thank you, on my list it goes.
I canned this recipe a while back. Right now I have a pecan pie in the oven. I also had a hard time getting it out of the jar. I put the jar in the microwave for thirty seconds and it came out very easy. Barb
I made a pecan pie from Gay on Apron Strings' recipe. It was Delicious the filling was moist and had a lot if it. . I'm going to try yours as well. FYI. I watched all your Ads. To help you out. Can't wait for all your new recipes
I think I would spray some Pam or other nonstick spray in jars before filling them. I do believe that would make it easier to empty the jars! Just a thought! I enjoy watching and learning from your videos. Love your beautiful kitchen also!
You could be right, Betty! I've been removing the lid and popping the jars in the microwave for 30 seconds or so. I might have made it too easy! ;-) I'm so glad to have you here, Betty!
I'm canning up stuff from the freezer all week so I'm going to binge all your videos while I do it. Think I'm adding this for my hubby. We just finished our own syrup.
Kelly, I'm so happy to have you here! This one is really good. I pull it out every time we have friends over, and it's always a big hit! Have fun canning this week!
Ohh my gosh I have been binging on your channel loving the different recipes and your suggestions. Ohh my gosh this pecan pie filling looks so good and love the small canning sizes who would have thought? Makes it wonderful when it’s something only I eat. Thanks for the ideas and suggestions.
I lived with a diabetic and would make him Pecan Tassies with Almond and coconut flour. Press the shortbread into a mini muffin tin with a flat bottomed shot glass. I also used Stevia in place of sugar. This was a real treat for him with a little sweet and very small, so he could regulate his intake. Sometimes I would drizzle dark chocolate over the top. I would also use sliced almonds, peanuts, hazelnuts and walnuts. When the shortbread was pressed firmly, prebaked for 10 minutes, there were no crumbs and it was 1 bite for him (2 for me). I also used Stevia in the shortbread, which requires very little. It is a nice party item. I make a lot of candies, so I would not cook the mixture as long before adding the nuts. That is what causes the crystallization. It will continue to cook while you can it. I really like the idea of having a quick throw together pie. Thanks for the ideas. I am going to have to get the book and play with it. BTW I do prefer rum in place of the bourbon. Now you have time to do the fun stuff like this. The harvest is done.
Excellent suggestions, Sunny! I will definitely try the pecan bites for my husband. Thank you so much for the info on how long to cook the syrup. Way outside my turf there! ;-) I am making the gift batch this week, so I will definitely heed your advice! You're exactly right about having the time to do the fun stuff now. The past several months have been pretty crazy trying to keep up with everything as it comes in fresh. Thanks so much for being here, Sunny!
I think I would buy or make some short bread cookies and place one in the bottom of one of those really small/ short jelly jars then fill them with the filling. Lid them and tie a small desert spoon to each jar with some kind of twine. Display them on a cute tray as individual desert cups. 😀
I will be making this soon with both pecans and walnuts. I think if you set it in boiling water while making the egg butter mixture it would come right out. Thank you again for more ideas. I'll be using it for tassie cookies, pie, and cheesecake! My freezer thanks you as it is overflowing with nuts lol!!!!
This is a wonderful gift idea! I agree, I think the 4 oz container is the perfect size for a cocktail party dessert. It does look very decadent. Thank you for sharing this recipe!! Hope you had a great Thanksgiving!
@@growandpreserve haha, those were for my daughters. We like to be silly at times. My mom is doing much better! She actually drove a car for the first time in about 2 months now. I am so happy with her progress.
This looks delicious! Great party ideas too. Maybe if you set the jars in a pot of hot water for a minute or two, it may make getting it out of the jars easier.
Hi Carter. Rewatching this again. I think you mentioned you cut back on how long it processes so the pecan filling liquid would be at the top of the jar as well. Did you change time later on as you made more of this? Don’t know if I have missed a follow up utube video abt this and the cookbook you used and if you thought cookbook was a good one after trying some of the other recipes. Thanks Mary W
Hey, Mary. I did the recipe exactly as written. A couple of my candy-making experts in the comments mentioned that I probably let it cook too long before jarring it up, and that's why it hardened so much in the jar. I've found that a bowl of warm water or a quick 30 second pop in the microwave will loosen it just fine to get out of the jar. I do really like the consistency of this when I turn it into a tart, so perhaps cooking it less would have resulted in a looser consistency of the finished product. I like it the way it is. This is a wonderful recipe. I like the cookbook. The only recipe I have made from it that I didn't like was the Hummus in a Jar. I do like that there are many recipes using the previously canned recipes in the book. However, if you are looking for a big collection of good canning recipes, it's a bit skimpy, as about half the book is more on recipes using those canned goods. Make sense?
Hello Carman, I love your channel and watch all of them as I have time. You said in one video that your outside access to your pantry was difficult to get to in bad weather. Have you thought of using a closet to remove the floor and put stairs down into your food storage area? Your husband seems like a wonderful builder! Shirley
I was originally hoping my hall coat closet would work for that. Unfortunately, it sits over an area of the crawl space that is only about 5' high with a floor of rock. But I like how you think! I am getting better at keeping some key items upstairs for "rainy day pecan pie emergencies" and the like! ;-) Great to have you here, Shirley!
If you have a problem with burning nuts you should try using a microwave to lightly toast. You can control it better, 1 minute at a time, shaking the nuts in between to distribute the heat.
When you take the jars out like that don’t they cool down too much before filling? I am a first time canner so trying to figure out all the correct procedures. Thanks
Yes, add a shortbread cookie or even a sugar cookie... but you have to make them.... make a Graham Cracker... something like that... in a shape that would complement the container... then just slide down the inside of the ramekin and stick up out of the top. Adds texture flavor and dimension to the dish. Could even just put a short bread cookie in bottom as crust for each spoonful.
I have the Nesco electric pressure canner. My instructions says to add 8 cups of water and this amount doesn’t cover the jars with pressure canning using pint jars and will hold 5 pint jars. Are the instructions to cover the jars with water for your brand of pressure canner?
This is a water bath canning recipe. I often use my pressure canner to water bath if it happens to be out and the right size. Sorry to have not been clear! Good catch on your part, Tina.
I suppose if I got a pint as a gift…I could use 1/2 for a date night & freeze the other half for a future Date night! Oh, BTW…What size electric canner is that? I’ve been looking into them…but don’t know what size to buy
Great idea! This is the canner I bought: amzn.to/3ii82pX . It holds 5 quarts, 8 regular mouth pints, 7 wide mouth pints (I think!), and 10 half pints. I like the size for my needs.
Hi Carter! Been binging on your videos. Love your channel! Would love to try this recipe. Did you have the measurements for the bourbon and the vanilla? I might have missed it. Thanks so much for sharing! 🌹
It was quite the challenge! the last time I made it, I stuck it in the microwave for 30 seconds. Worked like a charm. Crazy how hard it was to get out! So worth it though! Thanks for being here, K!
Could I use my pecan pie recipe which includes butter and eggs, can the pecan pie filling in electric canner as you have shown in this wonderful video? I would be ready to pour the filling directly into pastry shell and ready to bake the pie.
I don't think I would be comfortable with that for myself, Tina. Also, I think that with the eggs, it may go ahead and set up during processing. I have been turning this into pies and tarts (a bit too) often, and it literally only takes a couple minutes to combine it with the eggs and butter. I think it is well worth doing, even if it's not a complete pecan pie in a jar. Hope that helps, Tina. Glad to have you here!
Question: you said David is gluten free? Those sub rolls from the sandwich videos looked amazing, can you share where you got them? Thank you!! Carter, i just found you a couple of days ago and am so inspired to start putting sandwich fixings on the shelf, i want to make the beef burgundy, and now this!!! ❤❤❤
Welcome, Monica! David is supposed to be gluten-free and sugar-free for health reasons, but lately he has needed the mental break and wants to be "normal". He has been fighting cancer for 6 years. All that to say, those rolls were full gluten and the pecan pie in this video is full sugar.
Just discovered your channel- hubby & I are binge watching, we can or dehydrate 90% of our food stock. You will love that cookbook, Not your mama's, have made a great deal out of it but not this pecan recipe. Will be a good recipe for Russ, he loves pecan pie but I don't. Is your hubby from South Carolina? He's wearing a state palmetto tree hat. We lived 27 years between upstate & Charleston, now live in Pensacola. Susan & Russ Cornish
Hey, Susan and Russ! So good to have you here. You must make the pecan pie recipe. Ridiculously good. I just made some pecan tarts for dessert tonight, and David is very happy about that! My husband is from Cleveland, but we had a house in Hilton Head for several years. One of my best friends lives around the corner from you in Gulf Breeze. So pretty down there!
I know you ran hot water over the jar to help loosen the dessert, also a suggestion is to run hot water over your knife (which I use a sturdy plastic knife) and it will help with the loosening.. Just came across your videos Monday night (today's Wednesday) and watched your Brunswick Stew recipe again tonight along with your New Electric canner demonstration.
That's a great idea, Pam! It was a bear to get out! I still have several jars. I will do that next time. I hope you'll make the Brunswick Stew. It's one of my all-time favorites. So happy to have you here!
What a wonderful idea! I've never shipped them before, so I'm not sure I can be of any help. If you figure it out, Smit, would you come back to let me know, please?
Hey, Becky! You can click the notifications button on my home page if you would like to get notified. The pecan pie is the bomb! Today's video posts a bit after 4 Central today. I make the pecan pie tarts again toward the end. They are ridiculously good!
I have been wanting to try pie filling in a jar! Love the idea of it already to go. And, I haven’t seen this book so excited to see your results and thoughts. I find many of the recipes I’ve tried in canning books are not in line with Southern tastes, if that makes sense. Question: could the mixture have been cooked a tad too long and that’s why it was so “candied” on top or is this normal for pecan pie filling? It looks like being hard to get out didn’t hurt the end results by any means. 😁
As a Southern girl, I know exactly what you mean! This one fits the bill though! And yes, apparently I did cook the mixture too long. I'm not a baker or a candy maker, so I'm thrilled to have all the help I can get there! When I do the batch for the Christmas gifts this weekend, I will be sure to not cook it as long before I put the pecans in. I'm excited about the possibilities in this book as well. The second recipe should be out in a few days. Not to spoil the punchline, but it's pretty awesome too. I've just taken the third recipe out of the canner tonight, so I'll taste that one tomorrow. More to come. I expect to have 1 recipe out every week or so. I'm trying to reserve overall judgement on the book until I've tried several of the recipes. Thanks for being here, Tracy!
Looking forward to seeing the videos! Oh and love the new canning shelf area, I am totally envious! Just had to overtake a closet so I could have everything in one place. I don’t have a basement down in Florida like I did in Atlanta. Looking forward to seeing your channel grow!
YUMMMMM just came across your channel and loving every video. Hubby is diabetic and i was wondering where can i find the recipe for your low sugar low carb pecan pie recipe. Also you said you mix your pecan pie mix with eggs for a tart???
Welcome, Kay! Unfortunately, I didn't get around to making the low carb version last year. We had a family emergency last December that wiped out the holidays. We are both back on Keto now, so perhaps I'll see what I can do. And yes, mix the contents of the jar with eggs and some butter, put it in small ramekins and bake. Just like a pecan pie, without the crust. Yum!
Did you do the sugar free version? I have been Keto for a year and lost over 115 lbs!!! So I'm really interested in the sugar free recipe. I love allulose and Victoria's Keto Kitchen on you tube. I'm curious about chutney as well as the mustards.
I wish I had, Elaine! The party I was making these for got cancelled, so I ended up with so many of these remaining after giving them out as Christmas gifts. When I get through these, I will definitely make a version with allulose. 115 pounds?! That's amazing, Elaine! Congrats to you. I always keep a batch of "Perfected keto flour" in my pantry. I really enjoy Victoria's microwave bread. I do use allulose in most of my canning recipes, and I find it works perfectly. So glad to have you here, Elaine!
Carbon steel pan? I thought carbon steel was hard to care for, even with knives. I've been buying odd & end stainless pans when i can find decent ones for a food price. I watched this through to help you out, lol, i could not make this with all the maple syrup. Many Blessings from Deborah in West Virginia 🧡
Deborah, you’re so sweet! Yes, this is the only one that is full sugar. It’s a doozy! I absolutely love carbon steel! I have a wok, 3 pans and a knife of carbon steel. Love them all. The pans do patina, but I’m totally ok with that. I have used them for years, and they are well-seasoned and heat exceptionally evenly.
@@growandpreserve I will check out the pans with your link. If you find a lower carb recipe, I'll be happy to give it a try. I didn't grow up with pecan pie (Polish & from FL) but hubby is a WV native who loves it. I could make a low carb crust for the mini servings. Thanks & Blessings!
Hey, Angel. I wish I had an answer for you, but I don't know if the bourbon is required to keep this recipe in the proper pH range for safe canning. My guess is that it probably is. Sorry!
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Love your style of tutorial making and am so glad I came across it. Pecan pies bring me back to my childhood. While my mom was preparing food the day before Thanksgiving. Dad used to take us all 5 kiddos to the park to pick pecans for the pecan pies and after filling several grocery store paper bags filled with pecans we would shell them (with our teeth 😂) that evening while watching movies. Finally after dinner, mom would give us a quick dessert (after dinner) of our fruits of labor by making a quick dessert with pecans and Aunt Jamima pancake syrup slathered over some Vanilla ice cream. Those were such great memories we still talk about as adults in our 50s & 60s. Thanks for sharing your videos and channel. 🙏🏼🫶🏼
What a great story, Hilda! Welcome!
This sounds great to do in those little bitty jars for icecream topping for one or two people. 😋 Love your channel ❤ 💕
That's a perfect use for it! Thanks so much for being here, Country Fun!
Honestly…if I got this as a gift, I would open it up and eat it straight from the jar! It looks delicious!
😂 Don't think I haven't been tempted! It is delish! Good to have you here, Joan!
I'm excited to see your low sugar or sugar free version as I am a diabetic and this looks delish.
Me too, I don't have diabetes, but I do have reactive hypoglycemia and have to be careful with sugary stuff...not that I don't love it! 😂
Love this recipe. Nice to see you husband enjoy the pie. I have and easy crust recipe for making mini pecan pies (2 bite) baked in mini muffin pans.
3oz cream cheese, 1/2 cup or 1 stick butter, 1 cup flour. Cream together butter and cream cheese. Stir in flour. Mix then chill 1 hour. Roll into walnut size balls and pressing into mini muffin pans using your thumbs to come up the sides. Add filling. Bake at 325 degree for 25 min. Makes about 25.
I have found so many Ramakins at thrift or goodwill stores. Scored 4 Red LeCreuset, never used, at our local church garage sale.
Donna, your pie crust recipe sounds delish! Thanks so much for sharing. You scored on those ramekins! Why do I never seem to be that lucky? I’ll have to keep trying!
Karo syrups (both dark and light) are NOT HFCS. That is a common misperception. They are simple corn syrup which has been made for a very long time and is a different beast than the awful HFCS. Dark and light Karo-type syrups are inverted sugars which can help greatly with stabilizing some desserts (like your pecan pie you recall from childhood). Just trying to help. Thank you for sharing with lucky us.
Thanks for the info, Linda! Please always feel free to chime in! So happy to have you here!
I was going to say the same thing. I used to work retail in a grocery store. I was very surprised to learn Karo had no HFCS. I went to look at the labels of both light and dark types, and sure enough, no HFCS in either one. I was amazed
Karo also has a maple flavor, though it can be difficult to find, these days….. Look for the green label. I haven’t seen advertised since the 70’s.
I did not know that! Thank you. I was wondering how a product could say no high fructose corn syrup and then the ingredients say corn syrup.
And both are yummy on pancakes waffles and in microwave peanut brittle
This is a wonderful idea! I’m adding it to my canned gift baskets next Christmas! Probably should be set in a hot water bath in order to pour it from the jar. If making the small individual pies, you could use the small frozen crusts, wonton wrappers in a muffin cup or gluten free vanilla cookies in the bottom of a muffin cup.
It will make you very popular! Thanks for being here, Renita!
Tarts would be lovely since we usually don't finish a whole pie.
I have made this twice and gave as a Christmas gift to family. Excellent flavor and texture in pie. Put whipped cream with it. Oh so good.😊
Excellent, Liz! Thanks so much for letting us know. This is still one of my favorites! Thanks for being here, Liz!
This looks good! I think I may try it in empanadas 😋
Good grief. That sounds fantastic!
What a great idea…thanks for sharing it with us. I noticed when you were cooking the sauce you said you need to simmer for 5 minutes. It appeared that you had a full rolling boil for 5 minutes which would cook it down much more and bring the sugar to a higher temperature which could make it harder to get out of the jars. I’m not sure but just an observation! I just found your channel so I’m catching up on your older videos and I’m enjoying it immensely.
Welcome, Nan! Yep. You should have been here when I was cooking!
I am a 65 yo South African empty nester and I confess I would gladly take 3 of those pint jars from you and not waste a crumb/drop!
You made me chuckle! It is pretty good stuff! Happy to have you here, Erika!
Love this idea. I think I would chop the nuts smaller, can in quarter pints and use as ice cream topping 😊
YUM! Great idea, JG!
This was my idea too!!
Carter thank you for the discount code on the lids. I placed an order. So happy you got an electric canner. I look forward to learning with you. Also, think this would be perfect in the little Mason jar shot glasses for your party or as topping on mini cheesecakes.
Thanks, Darla! So grateful you could use my link and code for your lids. I really like them. We're going to have to learn the electric canner thing together. I'm a bit set in my ways! Tell me about Mason jar shot glasses. I don't think I've ever seen them, but they sound perfect. Can I bake in them? These need to bake at 350.
@@growandpreserve I searched Amazon for 2 oz Mason jar. Not sure they are oven safe. You may need to use 2 oz ramekins. I did find 4 oz Mason jars for canning if you want something bigger.
@@dtassler Thank you so much, Darla! I will investigate!
Would be great over brie cheese! This looks so yummy! I have never had pecan pie so this would really be a fantastic experience. Thank you, on my list it goes.
I bet that would be good!
I just bought the same canner, and I love it!! I've run 4 turns through it on yesterday and today!! This recipe looks wonderful!!
Nice! I'm loving it so far too. I just have to remember that darned regulator! Happy to have you here!
I canned this recipe a while back. Right now I have a pecan pie in the oven. I also had a hard time getting it out of the jar. I put the jar in the microwave for thirty seconds and it came out very easy. Barb
Well, Barb? How was your pie?
@@jerrystrong4494 microwave will ruin your canning jars though. Not a good idea to put them in there.i would just put them in a pan of very hot water
I made a pecan pie from Gay on Apron Strings' recipe. It was Delicious the filling was moist and had a lot if it. . I'm going to try yours as well. FYI. I watched all your Ads. To help you out. Can't wait for all your new recipes
Hugs and kisses to you, Araceli! I can't even get my husband to let the ads run! So happy to have you here!
I think I would spray some Pam or other nonstick spray in jars before filling them. I do believe that would make it easier to empty the jars! Just a thought! I enjoy watching and learning from your videos. Love your beautiful kitchen also!
You could be right, Betty! I've been removing the lid and popping the jars in the microwave for 30 seconds or so. I might have made it too easy! ;-) I'm so glad to have you here, Betty!
I'm canning up stuff from the freezer all week so I'm going to binge all your videos while I do it. Think I'm adding this for my hubby. We just finished our own syrup.
Kelly, I'm so happy to have you here! This one is really good. I pull it out every time we have friends over, and it's always a big hit! Have fun canning this week!
This is wonderful! Never knew there's such a variety of things that can be canned.
I think it's about time we get some variety on our shelves, right? Thanks so much for being here, Rose!
How much bourbon and vanilla? I did not hear the amounts mentioned.
Ohh my gosh I have been binging on your channel loving the different recipes and your suggestions. Ohh my gosh this pecan pie filling looks so good and love the small canning sizes who would have thought? Makes it wonderful when it’s something only I eat. Thanks for the ideas and suggestions.
Welcome, Chandra! So glad to have you here. This pecan pie filling is so good!
Thank you for sharing this recipe! David is so sweet to be our taste tester. 😋
You're welcome, Terry! David really took one for the team with this one, didn't he?! I'm happy to have you here, Terry.
I lived with a diabetic and would make him Pecan Tassies with Almond and coconut flour. Press the shortbread into a mini muffin tin with a flat bottomed shot glass. I also used Stevia in place of sugar. This was a real treat for him with a little sweet and very small, so he could regulate his intake. Sometimes I would drizzle dark chocolate over the top. I would also use sliced almonds, peanuts, hazelnuts and walnuts. When the shortbread was pressed firmly, prebaked for 10 minutes, there were no crumbs and it was 1 bite for him (2 for me). I also used Stevia in the shortbread, which requires very little. It is a nice party item.
I make a lot of candies, so I would not cook the mixture as long before adding the nuts. That is what causes the crystallization. It will continue to cook while you can it. I really like the idea of having a quick throw together pie. Thanks for the ideas. I am going to have to get the book and play with it. BTW I do prefer rum in place of the bourbon. Now you have time to do the fun stuff like this. The harvest is done.
Excellent suggestions, Sunny! I will definitely try the pecan bites for my husband. Thank you so much for the info on how long to cook the syrup. Way outside my turf there! ;-) I am making the gift batch this week, so I will definitely heed your advice! You're exactly right about having the time to do the fun stuff now. The past several months have been pretty crazy trying to keep up with everything as it comes in fresh. Thanks so much for being here, Sunny!
I think I would buy or make some short bread cookies and place one in the bottom of one of those really small/ short jelly jars then fill them with the filling. Lid them and tie a small desert spoon to each jar with some kind of twine. Display them on a cute tray as individual desert cups. 😀
How very creative! Great to have you here, April!
French toast topper
I will be making this soon with both pecans and walnuts. I think if you set it in boiling water while making the egg butter mixture it would come right out. Thank you again for more ideas. I'll be using it for tassie cookies, pie, and cheesecake! My freezer thanks you as it is overflowing with nuts lol!!!!
oh Constance! Sounds so yummy. Yes, I think a bowl of water would be perfect. I've been using the microwave for about 20 seconds. keep me posted!
Made 8 pints pecan 8 walnut. Substituted vanilla bourbon. Pretty darn good. Next up another batch beef bone broth.
@@constancebeck2992 Yum! Thanks so much for reporting back, Constance! Your pantry is filling up quickly. How wonderful!
@@growandpreserve you have no clue lol I have 1200 empty jars to fill before Oct. but I feed kids grandkids etc
@@constancebeck2992 Kinda jealous of those 1200 empty jars!
I saved this and made it and I’m so happy with it I also ordered book. Thank you Carter
Yay, Tamara!
This is a wonderful gift idea! I agree, I think the 4 oz container is the perfect size for a cocktail party dessert. It does look very decadent. Thank you for sharing this recipe!! Hope you had a great Thanksgiving!
Thank you, BC! I wish I had your jar decorating skills! I hope you had a wonderful Thanksgiving as well and that your mom is doing better.
@@growandpreserve haha, those were for my daughters. We like to be silly at times. My mom is doing much better! She actually drove a car for the first time in about 2 months now. I am so happy with her progress.
Love using myPresto Canner and love Pecan Pie
Excellent, Jackie! Me too!
I have put the canning book in my save for later on Amazon for ordering next month. I want to make that pecan filling for the next holidays.
Yay! You will love it. So yummy. Happy to have you here, Alfreda!
Mini Pecan Pies, in muffin tins would be divine. With a biscuit crumb base
Now you're talking! Fabulous! Good to have you here, geg3758
Carter I love your show and fallow like a blind man.. keep it up
Looks very good! And I love his t-shirt-Go Bucks! :-)
It's delish! You made him smile!
This looks delicious! Great party ideas too. Maybe if you set the jars in a pot of hot water for a minute or two, it may make getting it out of the jars easier.
Hey, Vonda! Yes, a bowl of hot water helps tremendously.
Hi Carter. Rewatching this again. I think you mentioned you cut back on how long it processes so the pecan filling liquid would be at the top of the jar as well. Did you change time later on as you made more of this? Don’t know if I have missed a follow up utube video abt this and the cookbook you used and if you thought cookbook was a good one after trying some of the other recipes. Thanks Mary W
Hey, Mary. I did the recipe exactly as written. A couple of my candy-making experts in the comments mentioned that I probably let it cook too long before jarring it up, and that's why it hardened so much in the jar. I've found that a bowl of warm water or a quick 30 second pop in the microwave will loosen it just fine to get out of the jar. I do really like the consistency of this when I turn it into a tart, so perhaps cooking it less would have resulted in a looser consistency of the finished product. I like it the way it is. This is a wonderful recipe. I like the cookbook. The only recipe I have made from it that I didn't like was the Hummus in a Jar. I do like that there are many recipes using the previously canned recipes in the book. However, if you are looking for a big collection of good canning recipes, it's a bit skimpy, as about half the book is more on recipes using those canned goods. Make sense?
Yes sure does thank you for clarifying! It looks delicious! Can’t wait to try! Thanks abt the cookbook as well. : )
20:23 I love the forjar lids. The Ball hasn't been good lids for a while.
I love the ForJars lids as well!
This looks wonderful. I am going to try this ad gifts. I can't eat sugar anymore
You will be a very popular gift giver!
Did I miss the amounts for the bourbon and vanilla?
Hello Carman, I love your channel and watch all of them as I have time. You said in one video that your outside access to your pantry was difficult to get to in bad weather. Have you thought of using a closet to remove the floor and put stairs down into your food storage area? Your husband seems like a wonderful builder! Shirley
I was originally hoping my hall coat closet would work for that. Unfortunately, it sits over an area of the crawl space that is only about 5' high with a floor of rock. But I like how you think! I am getting better at keeping some key items upstairs for "rainy day pecan pie emergencies" and the like! ;-) Great to have you here, Shirley!
If you have a problem with burning nuts you should try using a microwave to lightly toast. You can control it better, 1 minute at a time, shaking the nuts in between to distribute the heat.
Anything pecan I’m in!! This sounds fantastic
So totally with you there!
This would be delicious as a baked Brie topping!!!
Oh good grief! Yes, it would be amazing. I like the way you think, Stephanie!
I can taste this WOW!!! I’m thinking vanilla ice cream topper ❤😎
That would be a winner, Rod!
A beautiful gift
Chipotle cranberry ketchup on grilled turkey burgers with a kale slaw and havarti cheese. 😋
Yum!
Half pint, would be perfect for 2 and I think will make a mini pie ❤ awesome and thank you
Enjoy, Susan! It's quite yummy!
When you take the jars out like that don’t they cool down too much before filling? I am a first time canner so trying to figure out all the correct procedures. Thanks
You'll be just fine with canning, Pamela! The jars maintain plenty of residual heat to prevent thermal shock.
I would microwave jar to loosen mixture and bake some in mini filo cups and some in mini silicone muffin cups.
Yes! I knew I would have some experienced bakers here to help me out. Thanks for the advice, Deborah!
Yes, add a shortbread cookie or even a sugar cookie... but you have to make them.... make a Graham Cracker... something like that... in a shape that would complement the container... then just slide down the inside of the ramekin and stick up out of the top. Adds texture flavor and dimension to the dish. Could even just put a short bread cookie in bottom as crust for each spoonful.
Sounds delish! As I’m reading this, I’m remembering how much I like Nilla Wafers!
Looks delicious
You might want to consider leather gloves for working with the hot jars
Just a thought
Love what you are sharing
Interesting tip, Penny! Thanks! Good to have you here!
Using utensils will crack or scratch the glass warm the jar in warm or hot water. That will safely loosen the pecan mixture.
You are so right!
I have the Nesco electric pressure canner. My instructions says to add 8 cups of water and this amount doesn’t cover the jars with pressure canning using pint jars and will hold 5 pint jars. Are the instructions to cover the jars with water for your brand of pressure canner?
This is a water bath canning recipe. I often use my pressure canner to water bath if it happens to be out and the right size. Sorry to have not been clear! Good catch on your part, Tina.
I’m loving your channel …
Thanks, Jane! I'm so glad you're here!
I have a 6" pie plate, I love making small pies for just me and my husband.
Perfect, Tonia!
`i didn’t hear where you mentioned the amounts of vanilla and bourbon. Would you please reply? Tia
I suppose if I got a pint as a gift…I could use 1/2 for a date night & freeze the other half for a future Date night! Oh, BTW…What size electric canner is that? I’ve been looking into them…but don’t know what size to buy
Great idea! This is the canner I bought: amzn.to/3ii82pX . It holds 5 quarts, 8 regular mouth pints, 7 wide mouth pints (I think!), and 10 half pints. I like the size for my needs.
Hi Carter! Been binging on your videos. Love your channel! Would love to try this recipe. Did you have the measurements for the bourbon and the vanilla? I might have missed it. Thanks so much for sharing! 🌹
Welcome, Penny! 6T bourbon and 2T vanilla. You're going to love this one!
@@growandpreserve Yay! Thank you!!! 😊
What about a Cookie dough like sugar using Splenda and there for use c9kie dough
Hi, hope someone can answer this for me...very new to canning. I don't have pressure canner, could I just water bath this recipe?
yup, i'd definitely soak in hot water for like 10 min or so before trying to get it out
It was quite the challenge! the last time I made it, I stuck it in the microwave for 30 seconds. Worked like a charm. Crazy how hard it was to get out! So worth it though! Thanks for being here, K!
Great videos!😊 Thanks so much.
Just FYI recipes are not copyrighted, just the text around them.
Yes, I eventually heard that. Thanks!
Yes ! I want it in a full jar( even if I lived alone I’d want a full jar ) 😂😂
I'm pretty sure I could handle a full jar as well! I made the tarts last night for dessert. I just ate my second one for breakfast this morning!
looks fabulous.
Tina, it's a bit too good!
Could I use my pecan pie recipe which includes butter and eggs, can the pecan pie filling in electric canner as you have shown in this wonderful video? I would be ready to pour the filling directly into pastry shell and ready to bake the pie.
I don't think I would be comfortable with that for myself, Tina. Also, I think that with the eggs, it may go ahead and set up during processing. I have been turning this into pies and tarts (a bit too) often, and it literally only takes a couple minutes to combine it with the eggs and butter. I think it is well worth doing, even if it's not a complete pecan pie in a jar. Hope that helps, Tina. Glad to have you here!
Can we not spray inside the jars before canning would that help?
It just took about 30 seconds in a microwave or a few minutes in a bowl of very warm water.
The pecan pie was delicious.
Hooray!
Question: you said David is gluten free? Those sub rolls from the sandwich videos looked amazing, can you share where you got them? Thank you!! Carter, i just found you a couple of days ago and am so inspired to start putting sandwich fixings on the shelf, i want to make the beef burgundy, and now this!!! ❤❤❤
Welcome, Monica! David is supposed to be gluten-free and sugar-free for health reasons, but lately he has needed the mental break and wants to be "normal". He has been fighting cancer for 6 years. All that to say, those rolls were full gluten and the pecan pie in this video is full sugar.
Just discovered your channel- hubby & I are binge watching, we can or dehydrate 90% of our food stock.
You will love that cookbook, Not your mama's, have made a great deal out of it but not this pecan recipe. Will be a good recipe for Russ, he loves pecan pie but I don't. Is your hubby from South Carolina? He's wearing a state palmetto tree hat. We lived 27 years between upstate & Charleston, now live in Pensacola.
Susan & Russ Cornish
Hey, Susan and Russ! So good to have you here. You must make the pecan pie recipe. Ridiculously good. I just made some pecan tarts for dessert tonight, and David is very happy about that! My husband is from Cleveland, but we had a house in Hilton Head for several years. One of my best friends lives around the corner from you in Gulf Breeze. So pretty down there!
We live about 10 miles from Clemson in Walhalla...where we have the Oktoberfest.
@@ElaineDSmith Lucky you!
I know you ran hot water over the jar to help loosen the dessert, also a suggestion is to run hot water over your knife (which I use a sturdy plastic knife) and it will help with the loosening..
Just came across your videos Monday night (today's Wednesday) and watched your Brunswick Stew recipe again tonight along with your New Electric canner demonstration.
That's a great idea, Pam! It was a bear to get out! I still have several jars. I will do that next time. I hope you'll make the Brunswick Stew. It's one of my all-time favorites. So happy to have you here!
Would love to try th I s.
Can you use your freeze dried eggs rehydrated to make these pies ?
I haven't tried, but I would guess it would work fine.
Great video! Do you have any suggestions of how to ship these jars of Pecan Pie? I'd like to send them as a birthday gift to loved ones. Thanks.
What a wonderful idea! I've never shipped them before, so I'm not sure I can be of any help. If you figure it out, Smit, would you come back to let me know, please?
I just found your video even though I’m a subscriber. I think I just don’t get a notice. But I could eat a whole pecan pie myself! It’s my favorite!!
Hey, Becky! You can click the notifications button on my home page if you would like to get notified. The pecan pie is the bomb! Today's video posts a bit after 4 Central today. I make the pecan pie tarts again toward the end. They are ridiculously good!
I’d love it…
Yum!
How much vanilla and bourbon??
Can you soften on microwave for a minute or so on power level 5?
Yes! That's exactly what I do these days. It works perfectly. Thanks, Patricia!
I have been wanting to try pie filling in a jar! Love the idea of it already to go. And, I haven’t seen this book so excited to see your results and thoughts. I find many of the recipes I’ve tried in canning books are not in line with Southern tastes, if that makes sense.
Question: could the mixture have been cooked a tad too long and that’s why it was so “candied” on top or is this normal for pecan pie filling?
It looks like being hard to get out didn’t hurt the end results by any means. 😁
As a Southern girl, I know exactly what you mean! This one fits the bill though! And yes, apparently I did cook the mixture too long. I'm not a baker or a candy maker, so I'm thrilled to have all the help I can get there! When I do the batch for the Christmas gifts this weekend, I will be sure to not cook it as long before I put the pecans in.
I'm excited about the possibilities in this book as well. The second recipe should be out in a few days. Not to spoil the punchline, but it's pretty awesome too. I've just taken the third recipe out of the canner tonight, so I'll taste that one tomorrow. More to come. I expect to have 1 recipe out every week or so. I'm trying to reserve overall judgement on the book until I've tried several of the recipes. Thanks for being here, Tracy!
Looking forward to seeing the videos! Oh and love the new canning shelf area, I am totally envious! Just had to overtake a closet so I could have everything in one place. I don’t have a basement down in Florida like I did in Atlanta. Looking forward to seeing your channel grow!
@@tracymcgee8141 Also from Atlanta. 😄
He looked pretty happy in the photo you used. 😅
Definitely!
This looks so good. Too bad to be to be allergic to pecans. Hope every one enjoys it during your party.
So sorry you're allergic to pecans! All tree nuts?
Definitely trying this recipe! Question: Does the pots you have the link listed have thick bottoms?
They do have quite thick bottoms. I've never used an All Clad, so I can't compare, but I love the Babish pots and pans. Hope that helps, Fran!
YUMMMMM just came across your channel and loving every video. Hubby is diabetic and i was wondering where can i find the recipe for your low sugar low carb pecan pie recipe. Also you said you mix your pecan pie mix with eggs for a tart???
Welcome, Kay! Unfortunately, I didn't get around to making the low carb version last year. We had a family emergency last December that wiped out the holidays. We are both back on Keto now, so perhaps I'll see what I can do. And yes, mix the contents of the jar with eggs and some butter, put it in small ramekins and bake. Just like a pecan pie, without the crust. Yum!
I would DEFINITELY wash the lids and rings in warm soapy water before using them!!
Hey, Sassy! Either way is fine. Everything is sterilized after 10 minutes of processing.
I'd want it to fit in 2 personal, small pie crusts 😋😋
Nice idea! How cute would that be for date night?!?
Is this being pressure canned?
Your husband is such a character
That he is!
Place open jar in microwave for 15-30 seconds to warm product. Let cool in bowl before adding eggs.
Yes. Perfect!
🇦🇺Could you heat the jar up a little then pour it out.
Yes. I absolutely should have! I will definitely put that in the instructions with the gift jars! Thanks for being here, Penny!
Did you do the sugar free version? I have been Keto for a year and lost over 115 lbs!!! So I'm really interested in the sugar free recipe. I love allulose and Victoria's Keto Kitchen on you tube. I'm curious about chutney as well as the mustards.
I wish I had, Elaine! The party I was making these for got cancelled, so I ended up with so many of these remaining after giving them out as Christmas gifts. When I get through these, I will definitely make a version with allulose. 115 pounds?! That's amazing, Elaine! Congrats to you. I always keep a batch of "Perfected keto flour" in my pantry. I really enjoy Victoria's microwave bread. I do use allulose in most of my canning recipes, and I find it works perfectly. So glad to have you here, Elaine!
I would make vanilla bean ice cream balls and pour over the top.
That sounds divine!
Carbon steel pan? I thought carbon steel was hard to care for, even with knives. I've been buying odd & end stainless pans when i can find decent ones for a food price.
I watched this through to help you out, lol, i could not make this with all the maple syrup.
Many Blessings from Deborah in West Virginia 🧡
Deborah, you’re so sweet! Yes, this is the only one that is full sugar. It’s a doozy! I absolutely love carbon steel! I have a wok, 3 pans and a knife of carbon steel. Love them all. The pans do patina, but I’m totally ok with that. I have used them for years, and they are well-seasoned and heat exceptionally evenly.
@@growandpreserve I will check out the pans with your link.
If you find a lower carb recipe, I'll be happy to give it a try. I didn't grow up with pecan pie (Polish & from FL) but hubby is a WV native who loves it. I could make a low carb crust for the mini servings. Thanks & Blessings!
Sounds good, Deborah!@@JoyfullyOrangeDeborah
I do t think you mentioned the amount of bourbon you put in. Was that a cup?
Maybe set the jar in some hot water for a while it might come out easier
Looks wonderful! How much Vanilla and Burbon did you add ?
It was 6T of bourbon and 2T of vanilla. So yummy! hope you make it!
@@growandpreserve , Thank you.
Do you have to put bourbon in?
Hey, Angel. I wish I had an answer for you, but I don't know if the bourbon is required to keep this recipe in the proper pH range for safe canning. My guess is that it probably is. Sorry!
Just found your channel and I love you! Please stir with a spatula the scraping noise is hard on the ears.
Welcome, Laverne! Yes, I bought some wooden spatulas. Hopefully recent videos are less clanky!
Use per-made trat cups.
Nice idea, Becky!
Question: How much vanilla & bourbon 🥃 does the recipe call for? 🤷🏼♀️
6T of bourbon and 2T of vanilla