Canning: Zucchini and Squash
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- Опубликовано: 8 сен 2024
- WARNING: Your beloved government lost the documentation approving the canning time for zucchini and they would not retest. SO this is NO LONGER AN "OFFICIAL" APPROVED METHOD OF CANNING ZUCCHINI AND SQUASH! You know, the same government that approved artificial sweeteners, and pink slime chicken. SO, do not follow my lead, do your own research, use common sense, and do your own thing in deciding what YOU are comfortable canning. I am not responsible for anyone's actions or decisions. :) Just my disclaimer. haha
Now, PLEASE give yourself a huge gift and subscribe to this AMAZING woman..... she is one of my idols. hahaha
katzcradul
Her canning squash video: • Canning Yellow Squash ...
her channel:
/ @katzcradul
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The bottom line on canning is, if you can buy it in a can in the store, it can be canned! The FDA says lots of things but also DOESN'T say lots of things. They just don't want you to be self sufficient (in my opinion).
I have canned hundreds of jars of chicken and beef
YES! 👍🏻
7 yrs later and your videos are still helping people. Thank you Heather.
8 years later 😁
Government (Monsanto) does not want you to save our food or seeds for that matter. They want to control the food supply! You go on and do your canning and your family will be all the better for it! Thank you for the courage to teach others how to preserve their bounty from the garden and God! I am very proud of your attitude and the marvelous way you show how to do the canning! THANK YOU!
My mother and grandmother taught me to can. One of the first things they taught me was canning yellow summer squash. I've never had a problem.
This is another reason I always hold on to my older canning books!
according to the USDA and the FDA, nothing is recommended or good unless it comes from a big factory. the government doesn't want you to make your own food. they don't like self reliant people.
Kenneth Marks right on! perfectly stated!
@@TheKneadyHomesteader Yes and the times they recommend for canning often over process the food.
My grandmas canned squash, their Moms canned squash, I can squash, my friends can squash. Totally up to everyone what they do or don't do.. I think the FDA lost their papers on home canning of squash. I Love your enthusiasm:)!
I recently checked out Homestead Heart and she raw packed, put in room temp water, in room temp clean jars and the water in the pressure canner was room temp and did the whole process in the pressure canner. Turned out great! I tried it that way. Next time I may over pack cuz they shrink up a bit and then you have a lot of water and floating zucchini’s.
Same here! I just did my first batch. (Homestead Heart viewer) - but slicing them this way looks great, too. Finally a way to have summer zucchini in winter other than in quick breads. 💕
Thanks for this video. I too trust Katzcradul waaaaaay more than any government agency. I repeat Imstillworkin's mantra in my head every time I fill a jar..."I take a hot jar, fill it with hot food, put on a hot lid and ring and put it back in the water bath canner to stay warm while I fill the rest of the jars." Noreen has taught me to question everything. You are in good company!
MidWest Katie thanks Katie! and high 5 to THAT! :D
My ball blue book from the 90's says 40 min. at 10 lbs.
what does it say for above 1000 ft?
@@donnaoberlin1505 above 1000 ft increase pressure to 15#, keep time the same.
I LOVE the Ball Blue book! I have mine sill, it’s pages are falling out
I canned my yellow squash like this and did the raw pack but processed it according to a 1972 Ball Blue Book. I canned mine before I read it was supposed to be a no no. Oh Well mine look great & hubby loves them and that's all that matters....I processed 30 mins @ 10 lbs for pints....no mush in mine either....
it is only a no no because the government lost the documentation on the testing and they wouldnt redo it. People fear canning zucchini because the government tells them it might not be safe, yet lap up diet coke like it was liquid candy because the FDA says it's safe. Even tho it's frickin rat poison. People be crazy! hahahaha I bet your jars are beautiful! I cant wait to taste mine! :D
Gay Nell Hilton thank God for comments. I'm pressure canning squash for the first time today. I wondered about pints. bless you for your comment.
How do you raw pack these
"I dont listen to my husband, never mind the government", singing Judas Priest, lol OMG your so funny :) Nice video, thank you.
Lol loved that too haaa
You can can zucchini, I do it all the time.I do 1/2" chunks and parboil for 2-3 minutes, 1/2 tsp salt and water. They turn out great and make a quick side dish in the middle of winter.
Thank you for this video! I got two huge boxes of zucchini for $3 a box ( 20 pound boxes ) at a produce auction today and thought I should check with Heather to see if she happened to do one and low and behold you had one! Whoot whoot! 💛 sending you love and prayers as always ❤️
I am 58 and grew up on home canned foods. My mom was 1 of 26 kids (21 lived to adulthood. My grandparents became sharecroppers after the depression and my grandma canned everything. After we moved to town, my parents bought a city lot for gardening. She was an RN and my job was to prep things to can and have them ready to process. She would also do halves on some things we could not grow, so we went to several farms to pick crops. When she died, the pantry was full as was the garage--a man picked them up to give to his pig because I knew some were 10 yrs or older. You remind me of mom--huge compliment.
Rhonda, reading this brought tears to my eyes. I am so touched you shared that with me. Thank you. ♥️ And that is the biggest compliment I have received in a long time. I am honored. ❤️
The government lost the documentation, how ironic! Was Lois Learner in charge of those documents? LOL
HAHAHAAHAHAH!!!!
lolol
That is not accurate however
Thanks for this! I have no idea why my hubby came home with a ton of squash and zucchini. 🤷🏼♀️ I am going to can it now! ;)
Being a rebel...lol...I canned chunked zucchini and yellow squash together last summer. We've used some of it. None have gone bad and because I cook it in recipes, it's always cooked long enough just in case. I actually blanched the chunks and hot packed it to can it. No mush! No, the USDA doesn't recommend it anymore. I did it anyway!
hahaha YES, another rebel! :D I use my canned zucchini all the time for zucchini bread! makes it so easy and fast. i like dumping a jar of both in with pasta sauce for spaghetti. the kids dont really taste it that way, another trick to get veggies in the teenagers. hahaha
I follow old Alabama Gardener andhe know a lot of good stuff including canning yellow squash
They look great! I canner a bunch of zucchini and squash last year. I can mine on 5 lbs for 5 min. It preserves them, BUT keeps them crisp. Great for roasting later or whatever. We have always canned squash and zucchini. No problems so far
A little late to this party BUT....could you use them for frying up with breading if you let them drain and partially dry processing them for this short time and pressure? I have done all I can put in my freezer and we’re STILL getting overrun with them. The only way we really like them is fried. I do have do have some frozen for casseroles and stews as well. I’m outta room in my freezer and want to keep/can as much as I can. TIA!
I agree with your thoughts of slices and allowing water all around the z. It's nice to see you so comfortable with canning to understand the warning, but adapting it so you shouldn't have problems.
GAH! :D i am really starting to "get it" now. hahaha I feel like I can conquer the world now! HAHAHA it's all so exciting!
On dehydrating onions and garlic; ONE word: O U T S I D E.
i heard they are stinky! LOL
Right lol my husband hit the roof when I stunk up the house my first time lol
This year is the first time I've canned zucchini and yellow squash. I did chunk mine because I'll use it more is soup type meals. Like you, I just love to watch folks can. At this moment I am working on zucchini relish. No rest at harvest time. Blesssings to y'all!
I know this is an older video but Im power watching your canning videos. Would cutting the zucchini and squash into chunks work too?
Learning how to can since my Mamaw isn't around anymore to teach me and I must say that your videos are amazing. You are easy to follow and understand. Thank you so very much for your videos.
Zucchini relish 10 cups zucchini unpeeled and grated, if they are large i scoop the seeds out usually about 14-16 squash 4 cups chopped onion I use the small visalia chopper 1 each sweet red and green peppers, also chopped. 5 tbsp canning salt, 4-6 cps granulated sugar I always have used 4 cups but if you are low on sugar 2 will work, 2 1/2 cup white canning vinegar , 2 tsp celery seed, 1 tbsp mustard seed, 1 tbsp turmeric 1 tbsp corn starch ,1dash of nutmeg and 1tsp cinnamon, 6 1-pint canning jars. In a large bowl ,mix zucchini with onions, peppers and salt mix up and cover refrigerate over night or 5-6 hours. Drain and rinse with cold water, drain again squeeze out excess moisture. In a large stock pot over medium heat ,combine 4-6 cups sugar and 2 cups vinegar , in a small bowl make a smooth paste with 1/2 cp vinegar all your seasonings and cornstarch, stir this into the liquid in the stockpot.Add all your veggies and stir tabled well. Bring mixture to a boil over medium heat,reduce heat and continue a slow boil for 20-30 minutes, if you can you will understand your veggies will turn dark from bright green this is what you want. Make sure you stir frequently to avoid sticking . Ladle into hot sterilized jars, wipe rims place lid and rings on jars . Process in a water bath canner for 10 minutes. If you make this and make a video please let me know . I also have zucchini marmalade recipe and brownies and chocolate zucchini cake recipes,. Enjoy
I don't mind the repitation. It makes me feel like I'm there in your kitchen. I will be canning zucchini and squash myself. It's good to hand slice because you will know how much a quart holds. Looks so good, Heather!
thanks Martha.....and best canning wishes on your future session. how exciting!!!! this was one of my favorite things to can!!!!
Just a note about dehydrating onions and garlic -you will want to dehydrate them outdoors if you can because they are very pungent smelling and it takes a long time to get the smell out of your house. I know cause I did it. Turned out great however and then I powdered them in the coffee bean grinder and voila you have your own onion powder and garlic powder. Here in a Canada, Walmart sell their bags of already pealed whole garlic cloves for $0.98 and there is probably 50 cloves per bag. I used the vegetable slicer unit that attaches to my stand up KitchenAid mixer to slice them in no time. You will LOVE your dehydrator. I have the 9 tray Excalibur and yesterday I dehydrated 10 quarts of green beans which, once dried, filled two quart sized jars. Get yourself the book called "The Dehydrator Bible" it has not only instructions on what to dehydrate and how, but also hundreds of recipes on what to use your dehydrated foods with. Best of luck - Alison Porritt-Lumb
I like that you let us follow you all the way through and visit with us like were sitting in the kitchen with you!
So, I’m assuming since you’re still on YT you didn’t die and I can can my squash? 🤣
My goodness, I'm just seeing this in 2020. I'm smiling the whole time because your seeming so wild. I love it!
I've canned yellow squash and zucchini all my adult life! I usually slice. Raw pack with 1/2teaspoon canning salt. Process for 30minutes for quarts. Never had a problem, use a lot of canned squashes.
I enjoy your videos...they're very informative and the repitition does not bother me at all. Actually, its very helpful watching you repeat the steps. Thanks for sharing.
+Dawn Boston thanks so much Dawn!!!!!! love feedback and this is very helpful to me when making videos sharing with you guys! means a lot. :D
looks so good. I have been helping with canning for years. I've never seen the vinegar wipe before though. I am learning so many new ways by watching. thanks soon much.
My granny canned EVERYTHING! She, and all her family and friends, have/had long happy lives without ever getting sick. I wonder if doing your slices in stages with the water, like half veggies, then water, top off with veggies and then water...would help with bubbles resolution? Hmm. What DOES make me sick is the government trying to control our lives and futures. Misinformation, changes or lack of in some cases...grrrrr...from one MI lady to another, you rock!
I use my metal stand up slicer/shredder. I use the side that cuts them into equal pieces. It saves a lot of time.
I like watching every stinking minute, I feel like I am sitting in an old friend's kitchen, just visiting a while, as she goes about whatever she does!
Even though this is two years old it is still helpful. Thanks!
You are in our prayers.
I have Never canned squash but this is what my 1944 Ball Blue books say's . But Heather it sounds like you are doing fine . Okay here it is : SUMMER SQUASH, ZUCCHINI,AND CHAYOTE--- Use only young, tender vegetables. Wash, cut into small pieces and steam or boil until tender,Pour into hot Ball Jars. Add 1 teaspoon salt to each quart. Process 45 minutes at 10 pounds pressure or 3 hours in hot water bath.
Might be fun to compare with a more recent canning book . I agree with Kenneth Marks . Also the 1972 Ball canning book tells how to cold pack . Katzcradul is a good ref. . If I were to can squash I would do it just like you are doing .
I really enjoy your video's . Linda
I'm a rebel in the truest form. I figure if these have been canned for a zillion year's it should be OK. I thought I'd never find a video on canning zucchini or squash. thank you so much! wish me luck my first time.. yummy.
how long for pints? blessings and I'm so excited. lol ♥️💜♥️
Thank you for this video. I can't wait to do this this weekend. Live you and your story and channel and Facebook page. God bless you !
You are so welcome and Happy Canning!!!!
I ADORE zucchini squash! They are just so yummy... Fun video. Soup can always be made with these canned zucchini. Delish!
Hi Heather, I finally got brave enough to can my zucchini squash.. watching your video.. so happy the videos are still available to watch.. 🙏😊
Heather, I know this is an old video but I just wanted to say how far you've come from being soo nervous fanning your first jelly & such to this video being a rebel canning zucchini & more so today in 2017 . You've become soo confident & it's wonderful to watch!!
Love sitting here with a cuppa relaxing watching you can...you're voice & lovely manner is really therapeutic for me. Love ya 💕👏
awww thanks sweet mama! thats why i say, if I can do it i know you guys can do it! hahahahaha
Healing prayers for you and your family 🙏🙏🌻🌻❤️
Ours just started coming in :) Knowing you have this for your family to get you through winter is so rewarding!! Enjoyed your video very much and will be doing this once there is enough to run my pressure caner .
Do you use just plain water in the jars? Or is it a brine of sorts? Any info would be great thank you!
Do you have a video on how you use your Z squash after you've canned it, love to see it!!!
I like the way you do your video's. i love to watch people do things.
Continuing to watch your playlist.
cost also includes the energy used [gas/electric/propane], time, but I get your point that you have a good food product that you can't necessarily buy at any cost. You know what is in it too, which is a bonus if you grow your own. Thank you for taking the time and posting the video! :) I looked for zuke vids because I've grown my own and with a bumper crop, I want to put some up for winter.
+SpockMcoy Issmart i love adding a jar to my pasta sauce or a garlic chicken sauce or even use canned zucchini in a homemade zucchini bread!
I canned 1 large zuke today as a test. I did 5 pints with raw pack of vidalia onions and cubes of Zuke. I can't do slices because the diameter of the Z is larger than the jar. we have had so much rain, the Z have exploded in size in 2 days. I will sample one tomorrow and see if mush or not. But, from what I see, other than a little fading of the dark green, they held their shape and NO fragments on bottom. If my sample is satisfactory, I will do pints/quarts the same way. I am on a learning curve to determine heat/pressure. I had an electric range, but now gas, so I need to watch carefully to determine proper dial setting.
Great video! Freezing is the only way I knew. Prayers and God Bless ❤🙏
i like seeing more than one can prepared, i appreciate watching the entire process especially as a beginner :)
I just realised that I've been following you for over eight years. Can't believe how quickly life goes by.
What a great video..thanks so much for sharing. .I like your views and listening to you..you are a very good teacher:)
Crystal Wengenroth awwwww what a HUGE compliment. thank you!!!!
my grandmother canned everything in her garden and we NEVER got sick. I really think it is how careful and sanitary the canner is. Like you I am very careful. I even sanitize every service in my kitchen with bleach, just to be safe.
There are many good recipes in previous Ball books that are not approved any more
Just because the testing isn't current doesn't mey It will suddenly kill you
Just use your own judgement and take proper precaution.
I don't have a canner. Is it safe to can them using the water bath method? If so how long should I boil them for? I have used the water bath method for my pickles, sauce and other veggies. I am still new to canning and don't want anyone to get sick.
no u need to pressure can it.
You go girl! Food has been canned for generations
Just got my canner and deciding what to do first. Lol I think I'm going to be doing chilli and then potatoes because beef mince and pot's are on sale where I live in the UK. You go you rebel you. :))))))
Judith Byrne hahahaha!!! WOW, so excited for you! I LOVE canning potatoes! I have 20lbs sitting here staring at me, begging to go into jars. hahaha
The first vlog I saw of yours was the one you did of potatoes. You had them on your kitchen island. Have you finished them already? Lol
no, i still have most in my pantry.... i just want to can up more because they make life SO EASY!!!! especially on a sunday morning, pop a jar open, throw it in a pan with oil and fry them up! BAM! easy! :D
You........YOU Canning Rebel! I heard Billy Idols Rebel Yell in my head as i watched. Get your can ON Rebel girl; types the chick who cans BACON!
HAHAHAHAHAA that is a perfect song too!!! OMGosh, can I dream of canning bacon one day? You are my idol!
Heather, how do you use the canned zucchini in zucchini bread? Do you just drain and then grind it up in a food processor?
They are pretty
Heather, before I purchased my Excalibur dehydrator, I picked up a cheapo Nesco brand dehydrator off of Craigslist for $20. I have since gotten rid of the Nesco one and I regret it because you can dehydrate liquids in it unlike the Excalibur. Check out Craigslist and Freecycle. You never know. Love your videos!
i stalk my craigslist daily. that is how i found my solar sun oven! :D i think i am going to buy a new nesco, using a 20% off coupon at bed, bath and beyond here shortly! :D
1/4 teaspoon salt in each jar and plain hot water ? I think the reason squash is not canned as much is because of low to no acid. so some add vinegar.
I did a lot more research and then came back to this video. Today I did four quarts in my Carey. Look great.Sliced by knife. THANK YOU.
PLEASE READ THIS PUBLIC!!!! The other thing I find amazing about the gov. (besides lots of things) is that I had a brain bleed due to a blood thinner the Dr. had me taking. The thinner is still on the market and they don't seem to be worried that my life will never be the same because of the bleed. I am a miracle that I am still alive. The Dr. didn't wait for the family OK to operate because I was dying, he operated. Thanks to a VERY talented Dr., I lived. Also, the State of Michigan does not allow our citizens to sue due to drug consequences. We are guinea pigs for the drug companies. You can get poisoned on commercially canned foods. It's like this lady said, "it's probably the unclean canning practice used". The gov. also allows commercial growers to use human manure to fertilize our food!! And this year some of the farms around my home didn't plow up the fields this Spring, they sprayed the old crop with Round up and then waited a time (month or so) then planted corn in the same field. That should be healthy for all!!!! The cows will eat the corn then we eat the cow! Great!! I have seen the fields my self where they have done this so I KNOW it is true!!! This year of 2017. I have started growing my own food & hope to be able to be independent in a few years. At least if I die it's my own fault! Like the Bible says "are own greed will take us down".
CHEFTECH86 you took the words out of my mouth! if i could give you two thumbs up i would!!
What is the texture and flavor of yr canned squash n zucchini like? Ive got a LOAD or like 10 i need to do was going to freeze but i did NOT care for that texture at ALL pure mush. I was thinking of reproducing Del Montes canned zucchini and tomatoes in basil oregano garlic. My grandma used that in EVERY batch of soup stew and stuffed cabbage she ever made and it was AWESOME!!!!!🤗
they are soft, for sure. i use mine in spaghetti sauce and i love using the zucchini in zucchini bread! its nice to have on hand! the kids also dont realize its in their sauce, and just another way to get veggies in them! hahaha
The Kneady Homesteader thank u i can find use in that application
What will you make with you canned Zucchini and Squash? Would love to know some recopies. Thank you!
Breads, soups, stews and casseroles. 😋
Apparently, you're still alive after all these years?? Thanks for the helpful video.
Thank you for an excellent video. Also for saying about the various ways you utilize this vegetables after canning them. Blessings Laura M.
OK,Ya got me. I just ordered an All American 921 from Amazon. It's time I got with the program and stopped being a slave to the grocery stores. Thanks so much for your inspiring videos.
*SQUEALS* OMGosh, I am so excited you would think the FedEx man was delivering one to me! HAHAHAHAHA YESSSSSSSSSSSSSSS!!!!!!! :D Let me know when you get it! :D WOOHOO!!!!!
The Kneady Homesteader MY 921 IS HERE!!. I love Amazon prime!
Amazon Prime is AMAZING! OMGosh, are you in LOVE? hahahahaha
The Kneady Homesteader I'll find out soon. I have a whole chicken (bought on Thursday for $3.00 each) thawing out. Going to can some chicken soup.
Loved your canning. Did you add any vinegar to the zucchini ? I'm a beginner and really nervous about the process. I have an old stove top that doesn't allow for the jars to be covered. Any advice?
I like to watch it all if somebody is bored they can fast forward it to where they want to see thank you so much for doing this I’m going through all your videos the tanning ones for sure hopefully that will help you guys out hope your families doing well Hope your arthritis is staying calm mine hasn’t been for the last couple days but I get used to it thank you
When I did it, it was thicker slices. The zucchini is mostly water so it would be better to have it thicker. Just a hint.
I'd say your slices are about 3/16ths maybe 7/32nds.
TheMudbrooker hahaha i would have never guessed those measurements! LOL
I like to can zucchini chunks in tomato sauce with Italian seasoning, onion, salt ,pepper.
Genius
This sounds great!
I make a saute with similar ingredients, this would make that so fast!
Amazing video, can hardly wait to start canning these squash! Thanks.⭐️🌹
I like it all Heather, nice video.
I AM A CANNING QUEENNNNN!! IN MY OWN WORLD
+Kristi Newhart high 5 to that sister friend! 😂🙌🏻
Awesome Heather! I wish I had the time to can. Everything looks amazing girlfriend:)
I have the book Putting Food By by Janet Green, Ruth Hertzberg, and Beatrice Vaughan, and it has instructions on canning zucchini and squash. This book was recommended by imstillworkin on RUclips.
yeah, someone showed me that!!!!! the canning nazi's really scare me.... the ones who will only do things their beloved government tells them to do. the same government that gives them the OK to eat and drink poison. I fear for these people when SHTF! whatever will the do? thanks Deb!
I know what you mean. I am on some canning groups on facebook but I stay out of those controversies lol. I don't trust anything the government says. I try to use common sense and like you said my own research.
our fore mothers figured it out..... before government put their hands in it. i think i belong to those same canning groups. HAHAHAHAHA it is a shame i cant share there. only here. where majority of my fellow peeps like yourself knows the truth about the government. LOL
Now you need to do a recipe using some of it! Let us know how you like it.
Will do, Deb! :D
I’m new to canning, so after you can these and open them in the winter or whenever can you still cook them however you want? Like sometime we sauté ours or sometimes we put in a pot of water with butter and boil them. Can you still do it both ways?
... random viewer here... no, these are not like fresh pan fried or boiled zucchini texture - pressure canning gives them an already cooked consistency - so just drain the water out and use them a baked zucchini casserole (Bisquick type or a baked egg dish- but expect the texture to be more loose being cooked yet again) - add to breakfast eggs - add to soups- add to pasta sauce - ect...or simply heat and eat during the winter. Pan frying or boiling them after canning might yield a more mushy end result. ☺
Thank you Heather😊
That yellow squash is like sunshine in a jar!
hahaha i am going to try to make a quick bread with them :D
I enjoyed the video Heather. Between you and me half of the time, I don't think the Government knows what they are talking about. lol This is just my theory. I think the reason that the Government doesn't want us to can or be self relianant in any way. Is because if we can do it on our own, then we are taking away money from the Big Corperations, and they don't like that. Sorry if I sound too preachy. On a better note I am looking forward to the next canning video. Maybe carrots? lol Take care!
it is shocking to me and very troubling how many people hang on every word the government says, and are canning nazi's when you go outside the RULES that have been suggested for them. Even tho it lacks common sense. This is the same government body that gave them saccharin! hahahaha! it is insanity! I fear for these people if sh*t ever hits the fan!
I wish I had come across this video sooner! I have a question for you. Have you done a dice? I believe that a half inch or smaller dice would fit my needs better.
How long did you leave the jars in the canner before pulling them out to cool? Till it came to a boil? An hour?
until the pressure comes all the way down on your canner.....then remove the weight. let the air vent out if there is any.....and crack open the top.....given them about 5 minutes with the lid cracked open, then pull them out!
@@TheKneadyHomesteader yikes....idk how to do any of that. Ok thanks anyways haha!
I like the repetition, I learn easier that way, rather than reading, thanks
I can squash last year and I am eating them now, they are so good.
Any tips for a newbie? Just getting started
I am full blooded Italian and green squash is a major staple in my family during the summer. But we never had any canned up. I'm so scared to try this but at same time I really want to. But I'm thinking... do you think there is a possibility that blanching them before canning would help pull some air out of them before canning because I know this squash is very airy. I'm thinking about doing two small batches at the same time. One unbleached and one blanched. Maybe 3 jars of one and 3 jars of the other in pint jars. Thinking of using the short stout wide mouth pint jard instead of the tall wide mouth jars. Also wondering what the texture is like with these slices after canning. Please don't reply at this time Heather I'm not in a hurry for that because I am more praying for your family and for you. But I will try this for sure and when I do I'll come back to this video and let you know how it turned out on my side. But I will never be able to can as many in bulk as you have. I just don't have that many jars.
you cut every slice perfect ,your great!
aw, thanks Mama! :D
I’m a beginner. You did a great job! Good teacher!
Happy Canning, Lee!
Looking forward to learning this! Thank you be blessed
How do these turn out, can you fry them up or better in a casserole
They are soft, i love them in spaghetti sauce!
I don't know a thing about canning, but it looks like those could've been cubed like your taters. Those slices are so wide that the bubbles are getting squeezed between them and the glass. So if a veggie is too dense, you can't can it? Or does that mean you have to cut it into smaller pieces?
They're also good in stir fry, but I don't think I'd do that with precooked veggies.
no i would only use fresh for stir fry.... altho matt is the king at that. that is his arena. LOL
it all depends. much more complicated then i can explain in a comment section. hahaha i have a friend who just started canning and hasnt picked up one single book yet to educate herself about any of it. she is just winging it. this isnt something you want to wing.... but have to study and read a lot about. i studied for 6 weeks before my 1st canning session.... and i am still learning. it is a process. the "rule" set by the government is..... density is an issue when it comes to canning and processing times.... if something is too dense, heat can not penetrate it long enuf to kill bacteria spores.... and if you just simply cut it into smaller pieces, that too effects processing time and processing something for too long will turn it to much.... and a mass of mush again is a density issue. And the end goal just to want to consume food, is not to eat much. LOL so it is a delicate balancing act. No bubbles in my jars, thats why you debubble it. :D it doesnt matter if its big slices or chunks, just get the air out and you're good to go. government also says you cant can pasta.... but i know many who do and are just fine. for me, the government gives a basic guide, but they are not the end all. experience is for me..... so i follow those with plenty of it under their belt. our grandmothers didnt run to the government and ask for permission to can their food. LOL i really fear for some people who are so dependent on the system for permission to fart in the wind.
The Kneady Homesteader Ah, so that's why they have to test every type of food. There's no simple rule. The government is supposed to be extra cautious, since it's supposed to be there to protect us. And they already have the microscopes and petri dishes. Their caution is probably genuine in this case, since they get the added bonus of scaring the shit out of people who are thinking of getting a canner. I fart in the wind all the time. I just make sure my nose isn't downwind from my ass :)
Something I like to do with yellow squash, zukes, etc. is to steam it and then cover it with grated cheddar. That's probably something you can do with the canned. I also sometimes add it to my fried taters. My favorite way is in the spaghetti sauce.
HAHAHAHA great advice!
yeah, i like it in spaghetti sauce! i also make that chicken and olive oil pasta dish with it, i think i vlogged that already?
I don’t understand about the heartburn about government guidelines. It seems appropriate that the government share the facts it has to make it more possible for the public to be safe. When it doesn’t have evidence or facts to support something it needs to say so and let the citizen take the risk.
While commercial canning of some products may be safe and feasible, home canning capacity for quality control and laboratory testing is orders of magnitude different.
The same folks complaining about government regulation are the same people who are resistant to taxation and government spending for the common good.