Great tour! I have the same shelving and it is very sturdy and helpful. I love greens too. You could blend the collards into a hot soup. I like to make a Hot Smoothie (soup) to sip on for breakfast instead of a fruit smoothie. Base is bone broth, add all veggies (kale, collards, asparagus, spinach,onion,cauliflower (thickens), carrot.). Blend, add salt, pepper, season with thyme or dill or garlic and ginger, add juice of fresh lemon, and I like cayenne. Healthy and great to sip on through the day. Stores well in fridge to use through the week. Thank you for your inspirational videos.
I love potatoes canned in water in stews and soups, baked in the oven with onions and peppers with seasoning to your taste my picky eater son LOVES them. There also great with boiled new england Dinner.
Excellent video. Just learning to can the past 3 weeks. Having a blast. Like you and your videos better than the many others I’ve watched. Must be because you are a ‘southern girl’ just like I am. 😊😂 You do a great job.
What a great video. I loved your stories, insight, and humor. I see other youtubers struggle with self-filming a pantry tour, but you did very well with all the different angles. I look forward to the enchilada sauce video.
Thank you so much! It is quite the learning curve to figure out the camera and editing piece! I'll make the enchilada sauce soon! Thanks so much for being here, Timbuktu!
I would try using the "water" potatoes to make gnocci. Those large dill pickles are SO beautiful! Of course, the whole pantry is a work of art. You should be so proud! I look forward to following along.
What a beautiful pantry! I love the organization and you have so much variety to last for the year. Looking forward to more videos and getting to know you better as well as learning some of your techniques.
Thank you! The grape tomatoes and basil are so pretty, I feel like I should do a batch just to "front" things like raw pack chicken! If I'm water bath canning the trifecta sauce, I do add 1T of lemon juice and test the pH. If I'm pressure canning, it's not necessary. Thanks for being here, Karen!
I’m so happy to have found you! You are so creative and you have really inspired my! I have shared your channel with at least 5 friends and family! Thank you
Just found your channel. Looking forward to how you use those ready meals in a jar. I have a lot of teens that are impatient so to open a jar and add noodles or rice for. Meal sounds amazing!
Welcome, Rhonda! My son was addicted to meals in jars when he was still living at home. Between school, sports and work, he ate at some odd hours, and these were perfect! I hope your teens enjoy them just as much.
What a beautiful pantry! I read in one of the comments, that before you had this pantry you were storing stuff all over the place ..lol Thats me! I have a pantry, but ive filled it. So i have stuff in the basement. Mostly my dry canned flour, rice, beans, powdered milk, etc. Where i should have dishes in my cabinets is where my soups are right now. Im trying to get more organized in the basement so i can take stuff down there and actually see all that i have. Im hoping, if my wallet will allow, to be able to purchase bulk meat at the local meatlocker. Canned meat is a must i think. I want to be prepared.... well, just because i think i should be. So glad i found your channel.
Just found your channel. Thank you for sharing your fails too. It’s inspirational to know we all can things we are disappointed in, but that shouldn’t stop us from trying new recipes. Can’t wait to see some of your canning videos.
Thanks so much, Ammie! We all have "fails" or things that don't live up to our expectations. I've had some doozies in both preserving and gardening! So happy to have you here, Ammie!
Somehow this is the first video of yours I've seen. I loved the tour. So many good ideas. Everything looks very nice and I enjoyed the stories about each thing. Thanks.
You'll see some of this in the January Pantry Challenge: ruclips.net/p/PLgEXQ3mnC4jfWnxMGh2fGmHBUjXXkZtTL. I'm also thinking of doing a comprehensive menu of things I can make from the pantry. Hopefully that'll me a video in the next couple months.
Gorgeous pantry and so organized! I am also a versatile canner. So many options. I lost count at around 600 jars and still have more to do with the tomatoes and bell peppers in the freezer, as well as other things. Summer canning is for the “necessities.” Green beans didn’t do well for me this year so ended up buying 2-1/2 bushel from our local farmer friend. I’ve been canning for years but am still finding many that criticize me for canning all that I do but this is what we eat during a 12-18 month period. Especially of late with food prices, I’ve been told I’m hoarding food. I think they’re just jealous!😉So nice not having to lug store bought canned goods in from the car.
Good morning Carter, have been enjoying your videos. Just finished your pantry tour. Did you by chance do a video on your chicken verde. It looks absolutely delicious. Just got my new electric canner , your recipes and are getting prepared to hit the ground running. Thank you for sharing.
Hello Carter! Thank you so much for all yo do, I have been subscribed for a few months and I am learning so much from you. I just watched everyday food preservation from a month ago and saw you cutting up the cherry tomatoes one at a time. Someone may have already told you- but if they haven’t there is a much easier way. You basically put a bunch under a lid and slice them all at once! :)) Joshua Weismann just put out a video on 100 hundred chef tips and he has an example there if my description doesn’t make sense. Hope you find this tip helpful- it saves a TON of time with the cherry tomatoes. Cheers Missy
Yes! Thank you, Missy! It’s funny. I volley between wanting to speed it up and wanting to enjoy every minute. There were many times I could have used this! Welcome to the channel, Missy!
First time to your channel ;) I am looking forward to viewing your videos for new ideas for our pantry. You have done an amazing job with yours! I’m already excited about next years garden. Thank you for your honesty about the “fails” you mentioned. Makes your channel very real and is nice to know why you’re not crazy about certain recipes for whatever reason. Will become a new subscriber today. Thank you.
Andy, I am so happy to have you here! I'm already excited about next year's garden as well. Have you ordered your seeds yet, or were you able to save most of your seeds? Although I know I'll find a few additional things I'll need, I have the bulk of the seeds I'll need and I'm itching to get started! Planting the garlic the other day was ridiculously exciting. :-) I'm looking forward to filling out your pantry!
@@growandpreserve yes, just planted six smaller rows of garlic a week and a half ago, while the ground was still warm ;) I have all the seeds I need for next year, but as you know when you love gardening, you always have a few more seeds, bulbs and new things you would like to try the following year! What a pleasure to receive questions and comments from the person creating the videos and doing the work!
Beautiful pantry. I’d love to have that many jars. I’ve never canned anything yet but just bought an electric canner. Hope I don’t kill us lol. I’ll keep watching and learning.
Jill, you are on your way! Just warning you now...it is totally addictive. By this time next year, you will have a well-stocked pantry. I'm always here to help if you need it.
Taco meat - genius! One of the best jar meals I ever canned was a recipe from RUclipsr Our Little Homestead and their post titled "FOOD STORAGE - Canning Delicious Beef Vegetable Soup." This soup is a little different from traditional beef veggie soup, but it's SO good!! Since you guys like the flavors of barbecue, I know you will love it!
Interesting! I just looked up the video, and it shows that I've watched it already. Who knows how long ago that was. I've put it on my list to re-watch! and yes, we love the flavors of barbecue! Thanks for the tip, TR!
Thank you! I'm looking forward to the Pantry Challenge in January...It should be a good test of whether or not I do have "plenty of variety". I hope so!
I can ham too. Love it. I also can ham and bean soup. That 1870s homestead uses canned potatoes often. I can potatoes and I haven’t tried this, not sure how good it is. Looked really good. They opened, drained , and rinsed the potatoes. Then put them on a cloth to dry some. Put them in a bowl and added corn starch to coat all potatoes, mixed them in the bowl then fried them in butter. They looked and sounded crunchy.
Sorry last one. I really like you lol. I started doing this with my soups. I do the meat with broth. Different veggies mixes with broth. A bunch of cream soups, rice, beans, and broth alone. I can make 20 different soup by mixing different jars together.
Versatility is so important! I try to keep that in mind as well as I can everything. Other than the complete meals in jars I do (Brunswick Stew--another "not approved" recipe, chili, etc), I want everything I can to have multiple uses. Comment all you want, Kelly. You make me smile!
Hi Carter. Hope you & your family had a wonderful Happy Thanksgiving. Will play catch up watching some of the videos I missed. Loved seeing your pantry tour, & your comments made it so interesting. Thank you for sharing the rewards of all your hard work! Blessings for a healthy, happy holiday season.🌞
Thank you, Alana Lee! So happy to have you here! I have a cranberry apple chutney that I made in this video: ruclips.net/video/79ZDPe6wKdU/видео.html . I also have a cranberry pineapple conserve that is from the book, "Preserving with Pomona's Pectin". I can't find the shareable recipe online, but it's on page 133 of the book. amzn.to/3tYSoCs Copyrights get in the way sometimes. ;-) Hope this helps!
Carter I’m so happy for your pantry, I have such a small space, if you have any ideas for extra space to use for space that will not get to hot or cold? PLEASE HELP,
I feel your pain! Before David built out the basement area for me, I had nowhere "normal" to store my jars. I had them everywhere...the top shelf of David's closet, below his hanging clothes, under his bathroom sink (you'll notice David too the brunt of this!). I had them in the coat closet, in my office closet, over the microwave, in the cabinet in the family room. It wasn't ideal, obviously, but it worked!
Do you have a video for your cherry tomato canning? And your roasted chunky trifecta sauce - is it pressure canned? They both look AMAZING and my husband would love those. For the canned ham, how big are your chunks or is it a spiral ham and do you PC can for 75 minutes?
Hey, Karen! I don't have a video on the cherry tomato canning. I ended up freezing them instead this year. If I get enough in before the end of the season, I will do a canned batch. They are so gorgeous on the shelf. I thought I had done the trifecta sauce, but I'm not seeing it. I'll likely do that this Winter with the tomatoes I'm stashing in the freezer. I'll be sure to video this time. It can be done in either the water bath or the pressure canner. I like the fresher taste of the water bath, but it's much faster in the pressure canner. I do both, depending on my time. I don't use spiral ham. I use a regular carving ham (from Costco). My chunks are about 1" by 1/2-3/4", what I would call bite size. I do add water to to the jar. And yes, for pints it's 75 minutes at your appropriate pounds of pressure. Hope that helps!
I’m only 7 mins in and I had added several items on to my to-can list for 2024. I’ve been wanting to do BBQ sauce and will look up your video for the recipe! It was helpful to hear you two go through 750 cans. I started a list and felt I was over estimating. Lol it just seems like so much when you write it down but when you are eating from your pantry jars do disappear.
The BBQ sauce recipe is yummy! And I agree, it seems like a ton, but in 2023 we went through even more. Having the shelf stocked makes meal time such a breeze. You're just a few minutes and very little kitchen mess away from dinner. Hard to beat!
I just found your channel with this video - your shelves and contents are so beautiful!! I’ve been rebel canning for some time, and don’t often find pantry tour videos that have new things I’m interested in trying, but you have several. Pear chutney sounds amazing and I have a bag of pears in the fridge that have been waiting for some canning inspiration, so I’ll have to look up a recipe for that! I was thinking if you like Indian food, maybe you could try making a saag dish out of the collard greens - lots of Indian spices with the soft, blended greens, some onions, chunks of paneer or chicken, served over rice - might overcome the texture issue since it basically makes an Indian spiced gravy. Anyhow, thanks for posting, I’ll be following along from now on! PS: I also didn’t like canned meatloaf or waterlogged potatoes 😄
Welcome, Downtown! You won't regret pear chutney! So amazing! I do like Indian food. I've never heard of saag, but I'll definitely look it up. Sounds delish! You and I are not alone in not liking waterlogged potatoes! I'm glad it's not just me not liking the meatloaf. It sounded so promising! Happy to have you here, Downtown Homesteader!
Just recently discovered you as I’m in the throes of canning season up here. Despite my Grandma & Mom canning forever, I’m relatively new to the practice. Have you figured out a way to dry can sweet potatoes? I grew a lot of them this year & don’t have a root cellar so would love to find a way to can them other than in water.
Welcome, Sally! I have not dry canned sweet potatoes. I have seen and heard from several who have tried, and the results seem to be subpar and not worth the effort nor the jars. Mine kept for 11 months in a dark area of my unconditioned basement. Temps ranged from about 60 to 72 down there, so maybe you'll get more life out of them than you think. I just preserved the last remaining few in August. My preferred method is to chop into bite size pieces, roast, then flash freeze and vacuum pack. I have also heard that wrapping in foil, baking and freezing still wrapped produces very good results. Hope that helps!
You have an extensive variety. Very nicely done! I did can your favorite new BBQ sauce, I tagged you when I made it. It is SO delicious. I am about to make cranberry sauce, too. I love how you explain your progression into canning. You make such wonderful recipes. Thank you for sharing!
You did my BBQ sauce! How did I miss it?? I'm off to watch it right now! I need to get cranberry sauce done this week too. I'm always so happy to see you pop up in the comments!
Option for your pickled beets. Ham salad: chopped ham, onion, chopped pickled beets (drain & rinse), mayo, & salt/pepper to taste if you like. My grandpa made a mix of all of his home canned goods, but this was the best that I could come up with. Really yummy. My family calls it "Dip". Enjoy!
New to your channel. Loving what I’m seeing and learning 🤗 You are awesome. Im 48 years old and trying to learn how to persevere food, I get so intimidated and scared Im going to make someone sick, but thank God for people like you to teach us. ☺️Christy from Va
So happy to have you here, Christy! We can definitely do this together. I had just turned 48 when I started canning. I'll be 59 next week! :-0 I'm looking forward to your journey!
Hi Carter, again, love the pantry tour. I do have a question, have you canned salmon? or any other seafoods? I saw a TV show and saw someone canning wild caught salmon in Alaska and was wondering about the process. We are primarily going to focus on putting back a lot of proteins for various reasons. We are not big fish eaters, but I believe harder times are coming fast, so it's time to ramp up production. Thank you!
Hey again, Jack. I have not canned salmon because I don't think I can do it cheaper than buying canned salmon from Costco. I wish I could. My go to for that would be the YT channel, Simple Living Alaska. They smoke, flavor, and can quite a bit of salmon. I agree that it's a good time to ramp up production. I'm doing that myself. Glad to have you here, Jack!
@@growandpreserve Good Morning, thank you for telling me about that channel, I'll have to check that out. I typically will try different types of canned foods, but I have to admit, doing my own as you know, is the best. I know what goes in it, I can regulate the salt content, and the flavors. I've had fresh Sockeye salmon right out of the stream from Alaska, and there is nothing like it, and I don't like fish that much, but I could eat this everyday if I had to. Thank you Carter! Have a blessed day PS - I have watched them before, really good
Just found your channel. I'm impressed! I'm going to check out your dry canning videos. I made some herbed potatoes from the Ball book. They are amazing but would like to have alternatives. Thanks for the tour! Gave me alot of ideas- I'm pretty new to this
Desse, welcome! Interesting about the herbed potatoes. I saw a video about them not long ago, and she liked them too. Maybe I'll have to give them a shot. Thanks so much for being here. I hope we do a lot of canning together!
Just found your channel. Loved your pantry tour. I'll be filming mine soon as well....I was surprised at your jar count....mine is 831 jars canned since June! There's more than that on the shelf.....
You have been soooo busy! It's just been the two of us for several years now. Oddly enough, we seem to naturally gravitate to this level--about 15 jars/week. Except, of course, for 2020 when I canned anything that didn't move fast enough! ;-) It sounds like you may still have boys at home? When my son was still at home, I couldn't can fast enough. I was always standing in the pantry thinking, "huh, I thought I canned some chili". Boys! So happy to have you here! I'm looking forward to your pantry tour!
@@growandpreserve yes I have...its just the 4 of us...my boys are 6 and 3...but I buy very little at the grocery store....only dry goods and coffee pretty much.
I have a 9’x9’ pantry with about 400 sq feet of shelving and working towards filing every square inch of basics - nothing fancy - and adding more weekly as I strive to empty my freezer
Love a woman with a plan! No doubt you'll get there as quickly as possible! are you worried about power outages for your freezer this Winter? I have some things in the freezer that should be canned. Perhaps I need to move those up the list. Happy to have you here, Dawn!
@@growandpreserve I actually had my freezer crap out on me about three months ago - found out a week later. About $1,000+ of food spoiled - meats, fresh picked blackberries, fruits and veggies. Sick! Vowed it would never happen again! Canning stuff as freezer gets full to empty it out again. Two InstaPots to help me now!
Welcome, Pamela! I use the recipe for Homestyle Corn Relish on page 225 of the Ball Book (the one with the jars on front), with two changes. First, I do not use ClearJel. Second, I'm not a fan of celery, so I split the quantity listed for celery between extra peppers and onions, both of which are lower in pH than the celery, so it remains safe for water bath canning. Hope that helps!
Interesting idea. I'd have to do it outside so my husband won't run away. 😆 It was hard enough to get him through the smell from the original cooking. Thanks for the idea, Judy! Happy to have you here!
I can ham, but I cube it and soak in a bowl of water overnight, and then rinse before canning it. I like that most of the nitrates are removed in the soaking. I then make ham and bean soup
Thank you! I’m planning an updated tour in the next week or so. We’ve had a Winter full of canning (and eating!), so I thought I’d review heading into Summer.
I did not see Chicken broth Turkey broth Veggie broth Tomato juice Tomato paste Tomato soup Potato soup Vegetable beef soup Pea soup Bean soup Asparagus Minced garlic Green beans Corn Carrots Chick peas Mushrooms Cream of Xxxx soups Catsup or Mustard Grape juice Apple juice Apple sauce Pear sauce Cherry /Apple rhubarb pie filling Rhubarb berry jam Apple butter Pear butter Cherrys Pears Peaches I have shelf envy- loved your video!!! Hugs from Germany!!!
Hey, Kris! Always good to see you here! I do have a few things on your list. Perhaps I skipped over them too quickly or didn't call them out individually. I have tons of broth: chicken, turkey, beef and onion. (bottom left shelf) Tomato juice (more like V-8) and tomato soup on the big tomato shelf. I have a million soups on a shelf below the chicken and turkey. I have only 1 jar of mustard left and a couple jars of tomato jam that we use for ketchup. I have cherry berry jam, strawberry preserves, raspberry jam, peach preserves, apple jelly and grape jelly. I also have a couple types of diced fruit...oranges and grapefruit mix and a mango pineapple mix. Now, I want to know about your minced garlic. Are you canning it?
Well, there's one...and then there's my channel! 😄 The Pomona's Pectin cookbook is excellent for low and no sugar jams, jellies, conserves, chutneys, etc. amzn.to/3rkpFdG I go so far as to replace all the sugar with allulose in these recipes. All of my pickling, jams, salsas, relishes, chutneys and condiment videos are low to no sugar. I think my only hard core sugar recipe is the pecan pie in a jar.
Thank you so much! I do have videos for you: Pickles: ruclips.net/video/z5Iie-vmqW0/видео.html Peppers: ruclips.net/video/pqHDtqGb5bo/видео.html Salsa: ruclips.net/video/MG1rj-OgeJQ/видео.html Roasted Salsa: ruclips.net/video/3y7A_QFcMB0/видео.html Salsa Verde: ruclips.net/video/vTNe2JYZ9PE/видео.html Happy to have you here, Sharrice!
Here are the shelves: If you have a Sam's Club membership, these are the shelves I bought: www.samsclub.com/p/members-mark-5-shelf-storage-rack/prod19280016
Sorry for the delayed response. We've been without internet the entire day! The French Onion Soup recipe I finally settled on is a combo of two recipes: 1/4 c olive oil 6 lbs onions, thinly sliced 1T salt 1t black pepper 1t dried thyme 6 garlic cloves, finely diced 2 c dry white wine 1 c dry red wine 3qt beef stock Caramelize the onions in the olive oil, but do not over-cook. Add seasonings and wine. Deglaze the pan. Bring to boil, reduce to simmer. Let the alcohol cook off for about 10 min. Stir in broth. Return to boil, reduce to simmer for 10-15 min. Taste for seasoning. 1" head space. Process pints for 60 min or quarts for 75 min. Makes 8 pints or 4 qts. My chicken soup is a little different each time I make it. I can go all in and make my own whole chickens and broth in the roaster oven, or I can use a rotisserie chicken or two and some store-bought broth. From there, I pack the pint jars with 4-5oz of cooked chicken, some roasted onions, carrots, garlic and sometimes celery. Add some salt, pepper and poultry seasoning to each jar. Fill with broth to 1" head space. De-bubble. Process pints for 75 min or quarts for 90 min. Hope that's helpful! Thanks so much for being here, Rose!
@@growandpreserve Thank you SO much, Carter (I hope I spelled your name correctly), for taking the time to write all that! I'm taking screenshots for sure! ❤️
I LOVED this tour. It inspires me. I just started canning this past June and have about 200 put up. I cannot imagine the time and work that went into canning all of yours. I think I have got to ask Santa for a pressure canner. I have been afraid of pressure, but i love the meals in jars idea. We dumpster dive for food (I know, we are gross weirdos but our videos are fun and funny and we get a ton of free food) but any meat always has to get frozen and I would love to be able to can it to free up freezer space. We jsut pulled a turkey out of the dumpster yesterday and it was already thawed. I cut the breasts off and roasted them and put alol the rest in my giant canning pot to make soup. I would love to be able to can the soup because I really don't have fridge space for it. Is there a particular pressure canner you can recommend?
Thank you so much, Freakin Frugal! A pressure canner is an excellent investment and really takes the load off the freezer. And frankly, it makes my life so much easier. I absolutely love my All American pressure canner. I have the 915, but if I could do it over again, I would get the 921 so I could double stack pints. All sizes are finally back in stock! amzn.to/3ArhHQX I have also just bought this electric pressure canner, but I haven't used it enough yet to wholeheartedly recommend it. amzn.to/3Er5WeL Finally, many folks use and love the Presto Pressure Canner. I have no experience with it, but it seems to be a great option for about half the price of the other two. amzn.to/3GtaLXy So happy to have you here, FF!
Is that a cold pantry room you have those in ⁉️ AND, Did you take the screw part of the lids off once they sealed ⁉️ Just always assumed they stayed on.
It’s colder down there than my house, but not by much because there’s so much insulation. It stays between 61-65 pretty much constantly, even during our -3F at Christmas! Yes, it is best practice to remove the rings before storing. That way it is much more obvious if you’ve had a seal failure. I know that seems a bit off because you’d think the ring could hold the seal. That’s actually the problem though. The seal should hold the seal. If it doesn’t, you definitely want to know so you can toss the contents. Great questions, Pam!
Theresa, they're so good. Hope you give them a try. If you haven't seen them, I have two videos on canning them and then cooking the canned potatoes: ruclips.net/video/m3whqzzdQMg/видео.html and ruclips.net/video/_qs5p1WEg2w/видео.html
It's pretty yummy! I followed the recipe on page 172 of this book: amzn.to/3B47bzI , except for the Clear Jel. There are several good recipes in this book, particularly for meals in jars. Hope that helps! Happy you're here, Rebecca!
Hmmm. I wonder if I could use my "turn everything into a tart" formula to make an edible sweet potato pie. I'll give it a try! Thanks so much for the idea, Marcia!
New sub here :) I really want to get into canning entire meals / soups. I am a beginner canner but working on it. I just love the colors in the pantry.
I clicked on your video because i saw your shelves and I've been looking for good shelves for our canned goods. these seem to have perfect spacing and not wasting a lot of space. Where did you purchase them?
I love my shelves! They are 48" wide by 24" deep and just shy of 6 feet tall. I bought an extra one just to have the extra shelves. They are from Sam's Club, and they were only $75 each. Extremely sturdy. They were on sale last month, but I no longer see them on the sam's club website. Hoping they just need to re-stock. The name is "Member's Mark 5-Shelf Storage Rack", Item 980351232. Worth checking a sam's club near you and re-checking the website often. They are very sturdy and show no signs of not being able to handle the weight. They are rated 200lbs/shelf or 1000lbs/unit. Hope you find them, James!
Can meats be water bathed or do they need to be pressure cooked? Great video. We started our canning experience with dill pickles. I had so many cukes that I made dill pickle relish that became very popular as my family dies not like sweet relish.
Starting with an overload of cukes! You had your hands full! I personally would not water bath meat. If that's something you really want to try, you might look into Amish methods. Happy to have you here, Kate!
@growandpreserve It is an acquired taste. I recommend not trying the ones in straight white vinegar. I suggest you A jalapeno pickled egg or a cajun pickled egg. If you don't like spicy. They make a whole bunch of different Kinds I put vegetables in it. I love the pickled onions in them.
Your pantry is stunning, with all the gorgeous jars contrasting with the black shelves. I love how organized it is. What brand are the shelves? They look very sturdy.
Thank you! I love my shelves! They are extremely sturdy and can hold 200lbs/shelf. They are from Sam's Club, and they're on sale right now for $70. If you don't have a membership but do have a Sam's Club nearby, the shelves alone are so worth the membership fee. I bought one extra unit to have extra shelves. www.samsclub.com/p/members-mark-5-shelf-storage-rack/prod19280016 Happy to have you here, cul de sac!
I use the pork shoulder/butt for canning. I trim off most of the fat so I don't have to worry about it messing up the seal and siphoning. Just leave enough for flavor, texture and using it to cook in when you go to prepare the meat for serving. That was awkwardly wordy. Did it make sense? Unless something changes, I'm filming pulled pork quesadillas for dinner tonight. You should see that in the next couple weeks. It really is a wonderful thing to have on the shelf!
I just found your channel. Great pantry. I have a question as a newbie canner. You said you dry canned potatoes. What method did you use? And if I may ask with this purely for learning is it an approved method or rebel canning? I am new at this and just trying to learn . Thank you for your time
I am happy to have you here, Jenny! Dry canning potatoes is rebel canning. I understand rebel methods are not for everyone. There are quite a few rebel canning methods that aren't for me. With experience, you will figure out what makes you comfortable. And either way you go, don't let anyone bully you! If you 'd like to see videos on dry canning potatoes, I have these two: ruclips.net/video/m3whqzzdQMg/видео.html and ruclips.net/video/_qs5p1WEg2w/видео.html . I will say that I am currently obsessed with the dry canned hash browns! Hope this is helpful!
@@silviamagda I do know that you mostly water bath can over there. I imagine our USDA is amazed you're still alive! 🤣 So glad to have you here, Silvia!
@@growandpreserve i have never heard since i've lived on this earth for 34 years, of anyone suffering from botulism. I am not saying it doesn't happen, but that's mostly because of lack of hygiene. And our parents and grandparents can a lot of things. I don't know of anyone who cans potatoes, because in my country, they store pretty well until spring (in a root cellar, which a lot of people have in thr country side). They can vegetables, jams, they ferments things, make pickles, lot of tomato sauces. And these things don't spoil in a year, they keep for years to come.
Enjoyed this video ❤️ new sub here. I've watched a ton of pantry tours and this is the best I ever seen..😂 if the apocalypse comes cracked me up 😂😂 so looking forward to checking out more of your videos 👏👏 Blessings ❤️
I guess it depends what you're making. Nothing needs heat to be tasty. Are you okay with things like cumin, cinnamon, paprika, ginger, garam masala, clove, garlic? You can also just leave out the heat without replacing it.
For the small whole potatoes, I use baby gold flesh potatoes. For the fries and hash browns, I used russets. I have videos on both. I love them. Let me know if you give them a try! Glad you're here, Kelly!
So good! I use the Peach Salsa Recipe on page 215 of the Ball Complete Book of Home Preserving book as the base for both the pineapple and mango salsas. Since both mango and pineapple are significantly more acidic than peaches, there's no issue with pH levels for safety. Here's the book, if you don't have it: amzn.to/3VunVb1 Hope that helps!
I made meat loaf from a U tube recommendation and I did not like the texture of the loaf. Its grainy. It was the same for stuffed peppers and the pepper part fell apart anyway. Its just grainy in texture and dry. I canned both in a tomato sauce. I ended up using the meatloaf in chili. It helped cover the texture with the seasoning and beans and fresh vegetables (pepper onion etc.). Plus I made a larger batch so there was not much meat.
Thanks for the idea to hide the meatloaf in a big batch of chili! I may have to do that. I'm glad to hear you say that about canning stuffed peppers. It always sounded to me like the end product would be less than ideal. I appreciate you being here, Kompalla1!
Canned potatoes don’t make good mashed potatoes. However, try putting them in with a roast or chicken in the crockpot towards the end. They are fantastic! Also makes great fried potatoes with garlic butter and some olive oil. 😄
How many people are you feeding with these 750ish jars? And do you buy anything from the grocery store? I estimated i needed 3000jars for a family of 5 and other canners thought that was too many, but I wonder how many of them are also buying food from the grocery store….
I definitely buy food from stores and farmer's markets. I also have a well-stocked freezer and a productive garden. And we go out occasionally. There are 2 of us, and we go through about 15 home canned jars/week. But that's just how we eat. Everyone's needs and circumstances are going to be different. Please don't ever let anyone make you question what makes YOU feel comfortable. It is really no one's business, and certainly no one has the right to judge. Count the number of jars you go through in a week or a month and multiply that out. Then, personally, I would add a big buffer to that to cover whatever craziness may happen. I'm in buffer mode at the moment, particularly for canned meats, because that's what I feel the need to do at the moment. YOU do YOU. I am very happy to have you here, Willow River Ranch.
I just subscribed because you didn't tell me not to can ham. That one ticks me off. Have a soup recipe that calls for it but not anywhere else? Ugh it is 2023 if they wanted to test if it is safe they could find out in a day.
🤣Happy to have you here, Kelly! There are many people who interpret "not approved" to mean "don't do it because it will kill you", when, according to the FDA, it simply means they have not tested a particular recipe. If no one is paying to test something, it's not going to get done. At some point, common sense has to take over, right?! 😘
I can ham because its a meat, also by the time I heard it wasn't approved, years went by. You can put ham in pea soup ?? If I only did approved recipes, there wouldn't be much I like to eat. Good commen sense works.
Why hasn't the testers done some testing of these dry pack methods for potatoes and ground beef? It seems people who try it, it is well loved. Come on testers, for those of us who want to hear "approved" for the sake of mentally feeling safer....test these for safety😁. I am sure they are with so many positive reviews, with eight children if I harmed one of them I would never forgive myself. Love canning, love your channel, and thanks so much for sharing your pantry!
Take your sweet potatoes, put them in a cheesecloth and hang them from a cabinet letting them drain overnight. In the morning, mash them and make sweet potato pie in the same way you would make pumpkin pie.
There two adults, and we go through about 15 jars/week. Keep in mind that these are mostly pints and smaller. If I had a larger family at home, I'd mostly be canning in quarts. Happy to have you here, Mel!
Thank you. It helps knowing this info as I’m trying to be sure and have a well stocked pantry. I love seeing what everyone cans but knowing how many is super helpful as well. I love that you told us right away. I’m glad to be here.
@@Mel-vu9ss You are very welcome. You are also so right about how helpful this kind of information can be at any stage. Please always ask if there's something I can answer that will help you!
Great tour! I have the same shelving and it is very sturdy and helpful. I love greens too. You could blend the collards into a hot soup. I like to make a Hot Smoothie (soup) to sip on for breakfast instead of a fruit smoothie. Base is bone broth, add all veggies (kale, collards, asparagus, spinach,onion,cauliflower (thickens), carrot.). Blend, add salt, pepper, season with thyme or dill or garlic and ginger, add juice of fresh lemon, and I like cayenne. Healthy and great to sip on through the day. Stores well in fridge to use through the week. Thank you for your inspirational videos.
I love potatoes canned in water in stews and soups, baked in the oven with onions and peppers with seasoning to your taste my picky eater son LOVES them. There also great with boiled new england Dinner.
You give me hope, Lori! Baked with onions and peppers sounds delish. Thanks so much for your input. Good to have you here!
Excellent video. Just learning to can the past 3 weeks. Having a blast. Like you and your videos better than the many others I’ve watched. Must be because you are a ‘southern girl’ just like I am. 😊😂 You do a great job.
Wonderful! So glad to have you here, SC!
What a great video. I loved your stories, insight, and humor. I see other youtubers struggle with self-filming a pantry tour, but you did very well with all the different angles. I look forward to the enchilada sauce video.
Thank you so much! It is quite the learning curve to figure out the camera and editing piece! I'll make the enchilada sauce soon! Thanks so much for being here, Timbuktu!
I would try using the "water" potatoes to make gnocci. Those large dill pickles are SO beautiful! Of course, the whole pantry is a work of art. You should be so proud! I look forward to following along.
My husband would love some gnocchi! Thank you so much for being here, Carolyn!
What a beautiful pantry! I love the organization and you have so much variety to last for the year. Looking forward to more videos and getting to know you better as well as learning some of your techniques.
Thank you! Variety has really proven to be key for me. I am so happy to have you here, MLRH!
Love not only seeing what you have, but also how you use everything
Thanks, Tracie!
Your pantry is beautiful & must make you feel so confident. I’m working toward that! Love lots of your ideas.. I can’t wait to make!! Thank you’
Welcome, Janet! So glad to have you here. We'll have you canning like a pro in no time.
Thank you so much for the tour of your amazing canning pantry - we enjoyed it very much! You are so organized and your food looks AMAZING!!!!!!! G.B.
Thank you, JG!
Your tomatoes look great!! I love the grape tomatoes with basil. Brilliant. Do you add extra acid to your trifecta sauce?
Thank you! The grape tomatoes and basil are so pretty, I feel like I should do a batch just to "front" things like raw pack chicken! If I'm water bath canning the trifecta sauce, I do add 1T of lemon juice and test the pH. If I'm pressure canning, it's not necessary. Thanks for being here, Karen!
I just found your channel - thank you so much for this wonderful and honest tour of your pantry. I’m looking forward to learning to can!
I'm looking forward to you learning to can, Kristen! I'm always open to questions, so feel free. Glad to have you here!
Tee he you made me laugh with the shelf setting apocalyptic foods! I have a few of those myself. Nice video
It's bound to happen, isn't it? Live and learn. Thanks for being here, Debbie!
I’m so happy to have found you! You are so creative and you have really inspired my! I have shared your channel with at least 5 friends and family! Thank you
Welcome, Donna! So glad to have you here. And thanks so much for sharing the channel! You have no idea how much YT loves that!
Thanks!
Thank you so much, Frank! I'm so happy to have you here!
Ham stock is my absolute favorite. Great for beans etc. Your pantry is gorgeous.
Thank you, Bardie! Mmmm! Ham stock does sound like a winner! Thanks for the suggestion. So happy to have you here!
Just found your channel. Looking forward to how you use those ready meals in a jar. I have a lot of teens that are impatient so to open a jar and add noodles or rice for. Meal sounds amazing!
Welcome, Rhonda! My son was addicted to meals in jars when he was still living at home. Between school, sports and work, he ate at some odd hours, and these were perfect! I hope your teens enjoy them just as much.
What a beautiful pantry!
I read in one of the comments, that before you had this pantry you were storing stuff all over the place ..lol
Thats me!
I have a pantry, but ive filled it. So i have stuff in the basement. Mostly my dry canned flour, rice, beans, powdered milk, etc.
Where i should have dishes in my cabinets is where my soups are right now.
Im trying to get more organized in the basement so i can take stuff down there and actually see all that i have.
Im hoping, if my wallet will allow, to be able to purchase bulk meat at the local meatlocker. Canned meat is a must i think.
I want to be prepared.... well, just because i think i should be.
So glad i found your channel.
Hueman, it was like that for years! Getting it all in one place has really been great, but we do what we have to do!
What a lovely pantry, new subscriber here looking forward to going through all your canning videos! God Bless You!
Welcome, Comfort! So glad to have you here!
Just found your channel. Thank you for sharing your fails too. It’s inspirational to know we all can things we are disappointed in, but that shouldn’t stop us from trying new recipes. Can’t wait to see some of your canning videos.
Thanks so much, Ammie! We all have "fails" or things that don't live up to our expectations. I've had some doozies in both preserving and gardening! So happy to have you here, Ammie!
Somehow this is the first video of yours I've seen. I loved the tour. So many good ideas. Everything looks very nice and I enjoyed the stories about each thing. Thanks.
Thank you so much, jksatte! I'm so happy to have you here!
I would love to learn how you put things together for meals. Thank you. Love learning from you.
You'll see some of this in the January Pantry Challenge: ruclips.net/p/PLgEXQ3mnC4jfWnxMGh2fGmHBUjXXkZtTL. I'm also thinking of doing a comprehensive menu of things I can make from the pantry. Hopefully that'll me a video in the next couple months.
You have the most well organized canning pantry. And your jars are so clean. No dust. Also love your shelves. My dream pantry.
Thank you so much, SEW! Honestly, it's a dream for me too. So happy you are here to share it with me!
Gorgeous pantry and so organized! I am also a versatile canner. So many options. I lost count at around 600 jars and still have more to do with the tomatoes and bell peppers in the freezer, as well as other things. Summer canning is for the “necessities.” Green beans didn’t do well for me this year so ended up buying 2-1/2 bushel from our local farmer friend.
I’ve been canning for years but am still finding many that criticize me for canning all that I do but this is what we eat during a 12-18 month period. Especially of late with food prices, I’ve been told I’m hoarding food. I think they’re just jealous!😉So nice not having to lug store bought canned goods in from the car.
You keep doing what feels right to you! You are not hoarding food. You are taking care of yourself and your family. Good to have you here, Ohio!
Good morning Carter, have been enjoying your videos. Just finished your pantry tour. Did you by chance do a video on your chicken verde. It looks absolutely delicious. Just got my new electric canner , your recipes and are getting prepared to hit the ground running. Thank you for sharing.
Welcome, Sandra! I did do a video on the chicken verde. We love it. ruclips.net/video/MjcHQ1eSUTA/видео.html
Hello Carter!
Thank you so much for all yo do, I have been subscribed for a few months and I am learning so much from you.
I just watched everyday food preservation from a month ago and saw you cutting up the cherry tomatoes one at a time.
Someone may have already told you- but if they haven’t there is a much easier way.
You basically put a bunch under a lid and slice them all at once! :))
Joshua Weismann just put out a video on 100 hundred chef tips and he has an example there if my description doesn’t make sense.
Hope you find this tip helpful- it saves a TON of time with the cherry tomatoes.
Cheers
Missy
Yes! Thank you, Missy! It’s funny. I volley between wanting to speed it up and wanting to enjoy every minute. There were many times I could have used this! Welcome to the channel, Missy!
First time to your channel ;) I am looking forward to viewing your videos for new ideas for our pantry. You have done an amazing job with yours! I’m already excited about next years garden. Thank you for your honesty about the “fails” you mentioned. Makes your channel very real and is nice to know why you’re not crazy about certain recipes for whatever reason. Will become a new subscriber today. Thank you.
Andy, I am so happy to have you here! I'm already excited about next year's garden as well. Have you ordered your seeds yet, or were you able to save most of your seeds? Although I know I'll find a few additional things I'll need, I have the bulk of the seeds I'll need and I'm itching to get started! Planting the garlic the other day was ridiculously exciting. :-) I'm looking forward to filling out your pantry!
@@growandpreserve yes, just planted six smaller rows of garlic a week and a half ago, while the ground was still warm ;) I have all the seeds I need for next year, but as you know when you love gardening, you always have a few more seeds, bulbs and new things you would like to try the following year! What a pleasure to receive questions and comments from the person creating the videos and doing the work!
Beautiful pantry. I’d love to have that many jars. I’ve never canned anything yet but just bought an electric canner. Hope I don’t kill us lol. I’ll keep watching and learning.
Jill, you are on your way! Just warning you now...it is totally addictive. By this time next year, you will have a well-stocked pantry. I'm always here to help if you need it.
Taco meat - genius! One of the best jar meals I ever canned was a recipe from RUclipsr Our Little Homestead and their post titled "FOOD STORAGE - Canning Delicious Beef Vegetable Soup." This soup is a little different from traditional beef veggie soup, but it's SO good!! Since you guys like the flavors of barbecue, I know you will love it!
Interesting! I just looked up the video, and it shows that I've watched it already. Who knows how long ago that was. I've put it on my list to re-watch! and yes, we love the flavors of barbecue! Thanks for the tip, TR!
Thanks for sharing your beautiful pantry with us.
Thank you for sharing it with me! So happy to have you here, Debbie!
Plenty of variety.
Beautiful Pantry.
Thank you! I'm looking forward to the Pantry Challenge in January...It should be a good test of whether or not I do have "plenty of variety". I hope so!
Thank you so much! This was very helpful! It has me inspired to do a lot of canning this season!
I am so happy to hear that! Looking forward to canning with you! Happy to have you here!
I can ham too. Love it. I also can ham and bean soup. That 1870s homestead uses canned potatoes often. I can potatoes and I haven’t tried this, not sure how good it is. Looked really good. They opened, drained , and rinsed the potatoes. Then put them on a cloth to dry some. Put them in a bowl and added corn starch to coat all potatoes, mixed them in the bowl then fried them in butter. They looked and sounded crunchy.
Canned ham is delish! I saw that episode of That 1870s Homestead. I'll try that with my "approved" canned potatoes. Thanks for being here, Carol!
Sorry last one. I really like you lol. I started doing this with my soups. I do the meat with broth. Different veggies mixes with broth. A bunch of cream soups, rice, beans, and broth alone. I can make 20 different soup by mixing different jars together.
Versatility is so important! I try to keep that in mind as well as I can everything. Other than the complete meals in jars I do (Brunswick Stew--another "not approved" recipe, chili, etc), I want everything I can to have multiple uses. Comment all you want, Kelly. You make me smile!
Hi Carter. Hope you & your family had a wonderful Happy Thanksgiving. Will play catch up watching some of the videos I missed. Loved seeing your pantry tour, & your comments made it so interesting. Thank you for sharing the rewards of all your hard work! Blessings for a healthy, happy holiday season.🌞
Thank you so much, Linda! We had a very relaxing and fun Thanksgiving. I hope yours was wonderful as well! Thanks for being here!
Beautiful. Variety & Organization skills are great.
Thank you so much! 😊 Happy to have you here, Four Day Homestead!
Great job. I might try making cranberry-pineapple chutney. Do you have a recipe? Also I love your honesty about what didn't work.
Thank you, Alana Lee! So happy to have you here! I have a cranberry apple chutney that I made in this video: ruclips.net/video/79ZDPe6wKdU/видео.html . I also have a cranberry pineapple conserve that is from the book, "Preserving with Pomona's Pectin". I can't find the shareable recipe online, but it's on page 133 of the book. amzn.to/3tYSoCs Copyrights get in the way sometimes. ;-) Hope this helps!
Thanks so much for sharing.lots ideas
You're welcome! Thanks for being here, Cindy.
Would you able to do a video on what would be the first things to start canning as a first year person?
Excellent question, Dusty! Yes, I will work on that.
This is an absolutely amazing video! Wow, you have worked so hard. I subscribed and I can't wait to binge watch the rest of your videos🤗
Thank you so much, Heather! I am so happy to have you here!
What a beautiful pantry! ❤
Thank you, Silvia! Welcome!
Carter I’m so happy for your pantry, I have such a small space, if you have any ideas for extra space to use for space that will not get to hot or cold? PLEASE HELP,
I feel your pain! Before David built out the basement area for me, I had nowhere "normal" to store my jars. I had them everywhere...the top shelf of David's closet, below his hanging clothes, under his bathroom sink (you'll notice David too the brunt of this!). I had them in the coat closet, in my office closet, over the microwave, in the cabinet in the family room. It wasn't ideal, obviously, but it worked!
Beautiful great video a lot of work but worth it
Thank you, Opal! Definitely a lot of work, but worth every minute. Glad to have you here!
Do you have a video for your cherry tomato canning? And your roasted chunky trifecta sauce - is it pressure canned? They both look AMAZING and my husband would love those. For the canned ham, how big are your chunks or is it a spiral ham and do you PC can for 75 minutes?
Hey, Karen! I don't have a video on the cherry tomato canning. I ended up freezing them instead this year. If I get enough in before the end of the season, I will do a canned batch. They are so gorgeous on the shelf. I thought I had done the trifecta sauce, but I'm not seeing it. I'll likely do that this Winter with the tomatoes I'm stashing in the freezer. I'll be sure to video this time. It can be done in either the water bath or the pressure canner. I like the fresher taste of the water bath, but it's much faster in the pressure canner. I do both, depending on my time. I don't use spiral ham. I use a regular carving ham (from Costco). My chunks are about 1" by 1/2-3/4", what I would call bite size. I do add water to to the jar. And yes, for pints it's 75 minutes at your appropriate pounds of pressure. Hope that helps!
@@growandpreserve thank you for all the info!
Try pouring that pineapple salsa over chicken and baking it. I buy various fruit salsas to cook with chicken, but maybe I need to make my own.
Oooh! That sounds delish! What a great idea! Definitely try making your own. Happy to have you here, Kim!
I’m only 7 mins in and I had added several items on to my to-can list for 2024. I’ve been wanting to do BBQ sauce and will look up your video for the recipe! It was helpful to hear you two go through 750 cans. I started a list and felt I was over estimating. Lol it just seems like so much when you write it down but when you are eating from your pantry jars do disappear.
The BBQ sauce recipe is yummy! And I agree, it seems like a ton, but in 2023 we went through even more. Having the shelf stocked makes meal time such a breeze. You're just a few minutes and very little kitchen mess away from dinner. Hard to beat!
I just found your channel with this video - your shelves and contents are so beautiful!! I’ve been rebel canning for some time, and don’t often find pantry tour videos that have new things I’m interested in trying, but you have several. Pear chutney sounds amazing and I have a bag of pears in the fridge that have been waiting for some canning inspiration, so I’ll have to look up a recipe for that!
I was thinking if you like Indian food, maybe you could try making a saag dish out of the collard greens - lots of Indian spices with the soft, blended greens, some onions, chunks of paneer or chicken, served over rice - might overcome the texture issue since it basically makes an Indian spiced gravy.
Anyhow, thanks for posting, I’ll be following along from now on!
PS: I also didn’t like canned meatloaf or waterlogged potatoes 😄
Welcome, Downtown! You won't regret pear chutney! So amazing! I do like Indian food. I've never heard of saag, but I'll definitely look it up. Sounds delish! You and I are not alone in not liking waterlogged potatoes! I'm glad it's not just me not liking the meatloaf. It sounded so promising! Happy to have you here, Downtown Homesteader!
I’m also interested in Indian food canning. ❤Texas girl here.
Just recently discovered you as I’m in the throes of canning season up here. Despite my Grandma & Mom canning forever, I’m relatively new to the practice. Have you figured out a way to dry can sweet potatoes? I grew a lot of them this year & don’t have a root cellar so would love to find a way to can them other than in water.
Welcome, Sally! I have not dry canned sweet potatoes. I have seen and heard from several who have tried, and the results seem to be subpar and not worth the effort nor the jars. Mine kept for 11 months in a dark area of my unconditioned basement. Temps ranged from about 60 to 72 down there, so maybe you'll get more life out of them than you think. I just preserved the last remaining few in August. My preferred method is to chop into bite size pieces, roast, then flash freeze and vacuum pack. I have also heard that wrapping in foil, baking and freezing still wrapped produces very good results. Hope that helps!
You have an extensive variety. Very nicely done! I did can your favorite new BBQ sauce, I tagged you when I made it. It is SO delicious. I am about to make cranberry sauce, too. I love how you explain your progression into canning. You make such wonderful recipes. Thank you for sharing!
You did my BBQ sauce! How did I miss it?? I'm off to watch it right now! I need to get cranberry sauce done this week too. I'm always so happy to see you pop up in the comments!
@@growandpreserve aww 🤗 Yep, I bragged on you. 😁
Option for your pickled beets. Ham salad: chopped ham, onion, chopped pickled beets (drain & rinse), mayo, & salt/pepper to taste if you like. My grandpa made a mix of all of his home canned goods, but this was the best that I could come up with. Really yummy. My family calls it "Dip". Enjoy!
Wow! Creative! I would never have come up with that, but I'll give it a shot! Thanks so much. Happy to have you here, Janet!
@@growandpreserve Try making borscht, it is a ukranian favourite soup.
@@janejdough2230 Thanks, Jane! I'll look for recipes. Happy to have you here!
Is this the pantry your husband did in the crawlspace? Would love to see a follow up of the beginning build.
Yes! Very good memory! I'll be doing a new pantry tour in the next month or so. I'll try to add in a quick look around too.
New to your channel. Loving what I’m seeing and learning 🤗 You are awesome. Im 48 years old and trying to learn how to persevere food, I get so intimidated and scared Im going to make someone sick, but thank God for people like you to teach us.
☺️Christy from Va
So happy to have you here, Christy! We can definitely do this together. I had just turned 48 when I started canning. I'll be 59 next week! :-0 I'm looking forward to your journey!
Hi Carter, again, love the pantry tour. I do have a question, have you canned salmon? or any other seafoods? I saw a TV show and saw someone canning wild caught salmon in Alaska and was wondering about the process. We are primarily going to focus on putting back a lot of proteins for various reasons. We are not big fish eaters, but I believe harder times are coming fast, so it's time to ramp up production. Thank you!
Hey again, Jack. I have not canned salmon because I don't think I can do it cheaper than buying canned salmon from Costco. I wish I could. My go to for that would be the YT channel, Simple Living Alaska. They smoke, flavor, and can quite a bit of salmon. I agree that it's a good time to ramp up production. I'm doing that myself. Glad to have you here, Jack!
@@growandpreserve Good Morning, thank you for telling me about that channel, I'll have to check that out. I typically will try different types of canned foods, but I have to admit, doing my own as you know, is the best. I know what goes in it, I can regulate the salt content, and the flavors. I've had fresh Sockeye salmon right out of the stream from Alaska, and there is nothing like it, and I don't like fish that much, but I could eat this everyday if I had to. Thank you Carter! Have a blessed day
PS - I have watched them before, really good
@@ALPHAJACK78 Totally agree that home canned is best! Keep me posted on what you're canning.
Beautiful...many thanks for sharing
Thank you so much! Many thanks for being here, Dame Home!
Tip beets mix with banana green apple kale make a smoothie great for blood pressure
My blood pressure thanks you for this! Keep those tips coming, Becky!
Just found your channel. I'm impressed! I'm going to check out your dry canning videos. I made some herbed potatoes from the Ball book. They are amazing but would like to have alternatives. Thanks for the tour! Gave me alot of ideas- I'm pretty new to this
Desse, welcome! Interesting about the herbed potatoes. I saw a video about them not long ago, and she liked them too. Maybe I'll have to give them a shot. Thanks so much for being here. I hope we do a lot of canning together!
Just found your channel. Loved your pantry tour. I'll be filming mine soon as well....I was surprised at your jar count....mine is 831 jars canned since June! There's more than that on the shelf.....
You have been soooo busy! It's just been the two of us for several years now. Oddly enough, we seem to naturally gravitate to this level--about 15 jars/week. Except, of course, for 2020 when I canned anything that didn't move fast enough! ;-) It sounds like you may still have boys at home? When my son was still at home, I couldn't can fast enough. I was always standing in the pantry thinking, "huh, I thought I canned some chili". Boys! So happy to have you here! I'm looking forward to your pantry tour!
@@growandpreserve yes I have...its just the 4 of us...my boys are 6 and 3...but I buy very little at the grocery store....only dry goods and coffee pretty much.
I have a 9’x9’ pantry with about 400 sq feet of shelving and working towards filing every square inch of basics - nothing fancy - and adding more weekly as I strive to empty my freezer
Love a woman with a plan! No doubt you'll get there as quickly as possible! are you worried about power outages for your freezer this Winter? I have some things in the freezer that should be canned. Perhaps I need to move those up the list. Happy to have you here, Dawn!
@@growandpreserve I actually had my freezer crap out on me about three months ago - found out a week later. About $1,000+ of food spoiled - meats, fresh picked blackberries, fruits and veggies. Sick! Vowed it would never happen again! Canning stuff as freezer gets full to empty it out again. Two InstaPots to help me now!
@@DawnDBoyerPhD Ugh! That'll get your attention! I'm moving it up my priorities list. Thanks so much for the wake up call!
New to your channel...Thank you so much for your videos! Do you have a link for the recipe for your corn relish?
Welcome, Pamela! I use the recipe for Homestyle Corn Relish on page 225 of the Ball Book (the one with the jars on front), with two changes. First, I do not use ClearJel. Second, I'm not a fan of celery, so I split the quantity listed for celery between extra peppers and onions, both of which are lower in pH than the celery, so it remains safe for water bath canning. Hope that helps!
Can you dehydrate the collard greens and make a powder to add to other foods to have more nutrition?
Interesting idea. I'd have to do it outside so my husband won't run away. 😆 It was hard enough to get him through the smell from the original cooking. Thanks for the idea, Judy! Happy to have you here!
I can ham, but I cube it and soak in a bowl of water overnight, and then rinse before canning it. I like that most of the nitrates are removed in the soaking. I then make ham and bean soup
Brilliant! That's the way I'll do it next time! Thanks so much for being here, Craft Eccentricity!
Nice variety
Thank you! I’m planning an updated tour in the next week or so. We’ve had a Winter full of canning (and eating!), so I thought I’d review heading into Summer.
Your corn relish is it the Traditional Relish or Homestyle Relish in the Ball Book? Your pantry is enviable!
The one with the cabbage in it. Can't remember off the top of my head.
I did not see
Chicken broth
Turkey broth
Veggie broth
Tomato juice
Tomato paste
Tomato soup
Potato soup
Vegetable beef soup
Pea soup
Bean soup
Asparagus
Minced garlic
Green beans
Corn
Carrots
Chick peas
Mushrooms
Cream of Xxxx soups
Catsup or Mustard
Grape juice
Apple juice
Apple sauce
Pear sauce
Cherry /Apple rhubarb pie filling
Rhubarb berry jam
Apple butter
Pear butter
Cherrys
Pears
Peaches
I have shelf envy- loved your video!!!
Hugs from Germany!!!
Hey, Kris! Always good to see you here! I do have a few things on your list. Perhaps I skipped over them too quickly or didn't call them out individually. I have tons of broth: chicken, turkey, beef and onion. (bottom left shelf) Tomato juice (more like V-8) and tomato soup on the big tomato shelf. I have a million soups on a shelf below the chicken and turkey. I have only 1 jar of mustard left and a couple jars of tomato jam that we use for ketchup. I have cherry berry jam, strawberry preserves, raspberry jam, peach preserves, apple jelly and grape jelly. I also have a couple types of diced fruit...oranges and grapefruit mix and a mango pineapple mix.
Now, I want to know about your minced garlic. Are you canning it?
Can you recommend some good canning recipe books specifically some with low sugar recipes?
Well, there's one...and then there's my channel! 😄 The Pomona's Pectin cookbook is excellent for low and no sugar jams, jellies, conserves, chutneys, etc. amzn.to/3rkpFdG I go so far as to replace all the sugar with allulose in these recipes. All of my pickling, jams, salsas, relishes, chutneys and condiment videos are low to no sugar. I think my only hard core sugar recipe is the pecan pie in a jar.
Is the chicken and Corn Chowder recipe from the book by Angi Schneider? It looks very good!
Nope. It’s from this one, Rick: amzn.to/3saHETS .
Thank you Carter!!@@growandpreserve
The "Fire" hot sauce had me in tears 🤣. I need to try it!
Watching his reaction when he tried it had me in tears! ;-) Happy to have you here PDT!
So fun! What a beautiful pantry. 😍 I can't wait to watch and try some of your recipes. ❤ New follower
Thank you so much, Chels! I am so happy to have you here!
Do you have videos on canning pickles and salsa and peppers..soo pretty
Thank you so much! I do have videos for you:
Pickles: ruclips.net/video/z5Iie-vmqW0/видео.html
Peppers: ruclips.net/video/pqHDtqGb5bo/видео.html
Salsa: ruclips.net/video/MG1rj-OgeJQ/видео.html
Roasted Salsa: ruclips.net/video/3y7A_QFcMB0/видео.html
Salsa Verde: ruclips.net/video/vTNe2JYZ9PE/видео.html
Happy to have you here, Sharrice!
Here are the shelves:
If you have a Sam's Club membership, these are the shelves I bought: www.samsclub.com/p/members-mark-5-shelf-storage-rack/prod19280016
@@growandpreserve thank you so much..keep doing what your doing its wonderful!
Have you tried adding collards to a pot pie?
I haven't. One of these days maybe I'll work up the guts to try it! 😬 Thanks for the suggestion, Hannah! So happy to have you here.
So fun! Please give us your recipe for your chicken soup and your French onion soup.🙏❤️
Sorry for the delayed response. We've been without internet the entire day! The French Onion Soup recipe I finally settled on is a combo of two recipes:
1/4 c olive oil
6 lbs onions, thinly sliced
1T salt
1t black pepper
1t dried thyme
6 garlic cloves, finely diced
2 c dry white wine
1 c dry red wine
3qt beef stock
Caramelize the onions in the olive oil, but do not over-cook. Add seasonings and wine. Deglaze the pan. Bring to boil, reduce to simmer. Let the alcohol cook off for about 10 min. Stir in broth. Return to boil, reduce to simmer for 10-15 min. Taste for seasoning. 1" head space. Process pints for 60 min or quarts for 75 min. Makes 8 pints or 4 qts.
My chicken soup is a little different each time I make it. I can go all in and make my own whole chickens and broth in the roaster oven, or I can use a rotisserie chicken or two and some store-bought broth. From there, I pack the pint jars with 4-5oz of cooked chicken, some roasted onions, carrots, garlic and sometimes celery. Add some salt, pepper and poultry seasoning to each jar. Fill with broth to 1" head space. De-bubble. Process pints for 75 min or quarts for 90 min.
Hope that's helpful! Thanks so much for being here, Rose!
@@growandpreserve Thank you SO much, Carter (I hope I spelled your name correctly), for taking the time to write all that! I'm taking screenshots for sure! ❤️
@@roseh3085 My pleasure! 😘 Carter
I LOVED this tour. It inspires me. I just started canning this past June and have about 200 put up. I cannot imagine the time and work that went into canning all of yours. I think I have got to ask Santa for a pressure canner. I have been afraid of pressure, but i love the meals in jars idea. We dumpster dive for food (I know, we are gross weirdos but our videos are fun and funny and we get a ton of free food) but any meat always has to get frozen and I would love to be able to can it to free up freezer space. We jsut pulled a turkey out of the dumpster yesterday and it was already thawed. I cut the breasts off and roasted them and put alol the rest in my giant canning pot to make soup. I would love to be able to can the soup because I really don't have fridge space for it. Is there a particular pressure canner you can recommend?
Thank you so much, Freakin Frugal! A pressure canner is an excellent investment and really takes the load off the freezer. And frankly, it makes my life so much easier. I absolutely love my All American pressure canner. I have the 915, but if I could do it over again, I would get the 921 so I could double stack pints. All sizes are finally back in stock! amzn.to/3ArhHQX I have also just bought this electric pressure canner, but I haven't used it enough yet to wholeheartedly recommend it. amzn.to/3Er5WeL Finally, many folks use and love the Presto Pressure Canner. I have no experience with it, but it seems to be a great option for about half the price of the other two. amzn.to/3GtaLXy So happy to have you here, FF!
Very informative ❤
Is that a cold pantry room you have those in ⁉️
AND, Did you take the screw part of the lids off once they sealed ⁉️ Just always assumed they stayed on.
It’s colder down there than my house, but not by much because there’s so much insulation. It stays between 61-65 pretty much constantly, even during our -3F at Christmas! Yes, it is best practice to remove the rings before storing. That way it is much more obvious if you’ve had a seal failure. I know that seems a bit off because you’d think the ring could hold the seal. That’s actually the problem though. The seal should hold the seal. If it doesn’t, you definitely want to know so you can toss the contents. Great questions, Pam!
Okay I’m definitely interested in the dry canning potatoes. I don’t care for the water potatoes either
Theresa, they're so good. Hope you give them a try. If you haven't seen them, I have two videos on canning them and then cooking the canned potatoes: ruclips.net/video/m3whqzzdQMg/видео.html and ruclips.net/video/_qs5p1WEg2w/видео.html
Beautiful pantry!!!!!!
Thanks so much, Amy! Happy to have you here!
Beautiful pantry, alot of work sitting on those shelves.
Thank you! Tons of work...as you well know!
Your chicken corn chowder looks delicious!! Do you have a recipe that you followed? Thank you!
It's pretty yummy! I followed the recipe on page 172 of this book: amzn.to/3B47bzI , except for the Clear Jel. There are several good recipes in this book, particularly for meals in jars. Hope that helps! Happy you're here, Rebecca!
I wonder if you could do a Sweet Potato pie? or soup?
Hmmm. I wonder if I could use my "turn everything into a tart" formula to make an edible sweet potato pie. I'll give it a try! Thanks so much for the idea, Marcia!
New sub here :) I really want to get into canning entire meals / soups. I am a beginner canner but working on it. I just love the colors in the pantry.
Fantastic! It is much easier than many folks think. There's no better way to meal prep, in my opinion! ;-) So happy to have you here, Zero Waste!
I clicked on your video because i saw your shelves and I've been looking for good shelves for our canned goods. these seem to have perfect spacing and not wasting a lot of space. Where did you purchase them?
I love my shelves! They are 48" wide by 24" deep and just shy of 6 feet tall. I bought an extra one just to have the extra shelves. They are from Sam's Club, and they were only $75 each. Extremely sturdy. They were on sale last month, but I no longer see them on the sam's club website. Hoping they just need to re-stock. The name is "Member's Mark 5-Shelf Storage Rack", Item 980351232. Worth checking a sam's club near you and re-checking the website often. They are very sturdy and show no signs of not being able to handle the weight. They are rated 200lbs/shelf or 1000lbs/unit. Hope you find them, James!
Can meats be water bathed or do they need to be pressure cooked? Great video. We started our canning experience with dill pickles. I had so many cukes that I made dill pickle relish that became very popular as my family dies not like sweet relish.
Starting with an overload of cukes! You had your hands full! I personally would not water bath meat. If that's something you really want to try, you might look into Amish methods. Happy to have you here, Kate!
Beautiful pantry I would love to see pri see jalapeno pickled eggs
Would you laugh if I confessed I've never had a pickled egg? Seriously. 🤫
@@growandpreserve No I would not laugh they are intimidating to eat for the first time. When I finally tried one I fell in love with them.
@@mamabear1324 One of these days, I'll try one! 😬
@growandpreserve It is an acquired taste. I recommend not trying the ones in straight white vinegar. I suggest you A jalapeno pickled egg or a cajun pickled egg. If you don't like spicy.
They make a whole bunch of different Kinds I put vegetables in it. I love the pickled onions in them.
Your pantry is stunning, with all the gorgeous jars contrasting with the black shelves. I love how organized it is. What brand are the shelves? They look very sturdy.
Thank you! I love my shelves! They are extremely sturdy and can hold 200lbs/shelf. They are from Sam's Club, and they're on sale right now for $70. If you don't have a membership but do have a Sam's Club nearby, the shelves alone are so worth the membership fee. I bought one extra unit to have extra shelves. www.samsclub.com/p/members-mark-5-shelf-storage-rack/prod19280016 Happy to have you here, cul de sac!
Thank you for the swift reply!
Which cut of pork do you use for canning the raw pack jars? I find most pork that I’ve canned has come out dry.
I use the pork shoulder/butt for canning. I trim off most of the fat so I don't have to worry about it messing up the seal and siphoning. Just leave enough for flavor, texture and using it to cook in when you go to prepare the meat for serving. That was awkwardly wordy. Did it make sense? Unless something changes, I'm filming pulled pork quesadillas for dinner tonight. You should see that in the next couple weeks. It really is a wonderful thing to have on the shelf!
@@growandpreserve thanks….I look forward to seeing that video. It sounds delish!
I just found your channel. Great pantry. I have a question as a newbie canner. You said you dry canned potatoes. What method did you use? And if I may ask with this purely for learning is it an approved method or rebel canning? I am new at this and just trying to learn . Thank you for your time
I am happy to have you here, Jenny! Dry canning potatoes is rebel canning. I understand rebel methods are not for everyone. There are quite a few rebel canning methods that aren't for me. With experience, you will figure out what makes you comfortable. And either way you go, don't let anyone bully you! If you 'd like to see videos on dry canning potatoes, I have these two: ruclips.net/video/m3whqzzdQMg/видео.html and ruclips.net/video/_qs5p1WEg2w/видео.html . I will say that I am currently obsessed with the dry canned hash browns! Hope this is helpful!
@@growandpreserve did you know that in europe we only water bath can?
@@silviamagda I do know that you mostly water bath can over there. I imagine our USDA is amazed you're still alive! 🤣 So glad to have you here, Silvia!
@@growandpreserve 🤣
@@growandpreserve i have never heard since i've lived on this earth for 34 years, of anyone suffering from botulism. I am not saying it doesn't happen, but that's mostly because of lack of hygiene. And our parents and grandparents can a lot of things. I don't know of anyone who cans potatoes, because in my country, they store pretty well until spring (in a root cellar, which a lot of people have in thr country side). They can vegetables, jams, they ferments things, make pickles, lot of tomato sauces. And these things don't spoil in a year, they keep for years to come.
Enjoyed this video ❤️ new sub here. I've watched a ton of pantry tours and this is the best I ever seen..😂 if the apocalypse comes cracked me up 😂😂 so looking forward to checking out more of your videos 👏👏 Blessings ❤️
Thank you so much! I'm so happy to have you here, Carolyn!
Sweet Potato Pie would be good let them drain in a strainer first though to get xtra water out
That sounds delish! I think I might give that a shot. Thanks, Jen! Happy to have you here!
I cannot eat hot spicy foods,(ulcer) what other spices would you use???
I guess it depends what you're making. Nothing needs heat to be tasty. Are you okay with things like cumin, cinnamon, paprika, ginger, garam masala, clove, garlic? You can also just leave out the heat without replacing it.
What kind of potatoes are you using?
For the small whole potatoes, I use baby gold flesh potatoes. For the fries and hash browns, I used russets. I have videos on both. I love them. Let me know if you give them a try! Glad you're here, Kelly!
Please share the pineapple and mango salsas. Thanks
So good! I use the Peach Salsa Recipe on page 215 of the Ball Complete Book of Home Preserving book as the base for both the pineapple and mango salsas. Since both mango and pineapple are significantly more acidic than peaches, there's no issue with pH levels for safety. Here's the book, if you don't have it: amzn.to/3VunVb1 Hope that helps!
I made meat loaf from a U tube recommendation and I did not like the texture of the loaf. Its grainy. It was the same for stuffed peppers and the pepper part fell apart anyway. Its just grainy in texture and dry. I canned both in a tomato sauce. I ended up using the meatloaf in chili. It helped cover the texture with the seasoning and beans and fresh vegetables (pepper onion etc.). Plus I made a larger batch so there was not much meat.
Thanks for the idea to hide the meatloaf in a big batch of chili! I may have to do that. I'm glad to hear you say that about canning stuffed peppers. It always sounded to me like the end product would be less than ideal. I appreciate you being here, Kompalla1!
Canned potatoes don’t make good mashed potatoes. However, try putting them in with a roast or chicken in the crockpot towards the end. They are fantastic! Also makes great fried potatoes with garlic butter and some olive oil. 😄
Thanks, Cindy! I will try those suggestions! I have several jars sitting there, just mocking me! ;-)
@@growandpreserve love your pantry! 💗😄
How many people are you feeding with these 750ish jars? And do you buy anything from the grocery store? I estimated i needed 3000jars for a family of 5 and other canners thought that was too many, but I wonder how many of them are also buying food from the grocery store….
I definitely buy food from stores and farmer's markets. I also have a well-stocked freezer and a productive garden. And we go out occasionally. There are 2 of us, and we go through about 15 home canned jars/week. But that's just how we eat. Everyone's needs and circumstances are going to be different. Please don't ever let anyone make you question what makes YOU feel comfortable. It is really no one's business, and certainly no one has the right to judge. Count the number of jars you go through in a week or a month and multiply that out. Then, personally, I would add a big buffer to that to cover whatever craziness may happen. I'm in buffer mode at the moment, particularly for canned meats, because that's what I feel the need to do at the moment. YOU do YOU. I am very happy to have you here, Willow River Ranch.
I just subscribed because you didn't tell me not to can ham. That one ticks me off. Have a soup recipe that calls for it but not anywhere else? Ugh it is 2023 if they wanted to test if it is safe they could find out in a day.
🤣Happy to have you here, Kelly! There are many people who interpret "not approved" to mean "don't do it because it will kill you", when, according to the FDA, it simply means they have not tested a particular recipe. If no one is paying to test something, it's not going to get done. At some point, common sense has to take over, right?! 😘
I can ham because its a meat, also by the time I heard it wasn't approved, years went by. You can put ham in pea soup ??
If I only did approved recipes, there wouldn't be much I like to eat. Good commen sense works.
You made me chuckle! I put ham in anything.;-) Happy to have you here, Stacy!
Canned potatoes - they're not great on their own, but you can make hash browns with them that are good, and also potato pancakes!
Oooh! Potato pancakes sound like a great idea. I’m putting that on my list to try. So glad to have you here, KCPO!
Do you have a corn relish video online?
I don't. I use the Ball book recipe though.
Why hasn't the testers done some testing of these dry pack methods for potatoes and ground beef? It seems people who try it, it is well loved. Come on testers, for those of us who want to hear "approved" for the sake of mentally feeling safer....test these for safety😁. I am sure they are with so many positive reviews, with eight children if I harmed one of them I would never forgive myself. Love canning, love your channel, and thanks so much for sharing your pantry!
Take your sweet potatoes, put them in a cheesecloth and hang them from a cabinet letting them drain overnight. In the morning, mash them and make sweet potato pie in the same way you would make pumpkin pie.
Ha! Great idea. Thanks for being here, Linda!
I haven’t finished the video so maybe you address this but how many people is that number of jars feeding?
There two adults, and we go through about 15 jars/week. Keep in mind that these are mostly pints and smaller. If I had a larger family at home, I'd mostly be canning in quarts. Happy to have you here, Mel!
Thank you. It helps knowing this info as I’m trying to be sure and have a well stocked pantry. I love seeing what everyone cans but knowing how many is super helpful as well. I love that you told us right away. I’m glad to be here.
@@Mel-vu9ss You are very welcome. You are also so right about how helpful this kind of information can be at any stage. Please always ask if there's something I can answer that will help you!
@@growandpreserve ❤️