Thank you for using the back of your knife to scrape the onions from the cutting board. It's refreshing to see someone working in the kitchen this way.
Regarding a "hack" for dealing with the onions causing tears: I put an oscillating fan blowing across the area where we were cutting the onions and it blows away the onion gases and you have relief from the tears. An oscillating fan also works to keep away annoying mosquitos when you are on your outside deck area trying to have a meal. Works like a charm. I made your recipe yesterday and it worked out that I used the same amounts as you did and I had virtually the same amount of finished product.
Another suggestion is make notes directly in your cookbook or canning book. I like doing that so next time I make the recipe the notation or adjustments are already there and easy to follow. Excited to follow your journey.
Just stumbled upon your channel. I just love it here, and love that you're a fellow Canadian. I have 20 gallon ziploc bags of tomatoes in the freezer that I need to get to. Thanks for the inspiration!
It is the best part of gardening that you can just quickly clean and freeze your tomatoes! My sweet girl cousin ( we are in our sixties but we are still girl cousins), shared this tip with me. It really changed my total process. You can just go out in February and grab a bag of tomatoes and blend then cool. I
Wait! I can just throw my tomatoes in the freezer after picking (washing and removing the core first I’m assuming)? And then process when I have time??? This changes a lot for me. Thank you!!!
@@trishak673 YES! It is life changing! My sweet “girl cousin “ shared this tip with me a few years ago. My thoughts….I put my tomatoes through my Vitamix blender, it is a truly fine piece of kitchen equipment, well worth the 409-500 dollar investment. I wash the fresh tomatoes, check them carefully for any blemishes. You can put about a teaspoon of chlorine bleach per gallon of rinse water to knock back the bacteria from your hands and/or the tomatoes. I rinse and look for blemishes, cut them out, then rinse with fresh water, bag, squish out the air and put them in the freezer. I do not core. When you take them out to process, you can discard the skins, but I just toss them in the blender “ hide, hair, feathers and all”, blend them until smooth, then cook them down to whatever thickness is preferred for my meal, or to put in jars. I make a “spicy tomato sauce” with garlic, salt, and hot peppers. I can either go Italian or Mexican, or tomato soup with the sauce. I figure the skins and seeds just add fiber with little effect on the taste. Right now I am not overwhelmed with tomatoes, so I pick every other day and process 1-8 pints of sauce. But in maybe 2 weeks I am going to have a bunch I can’t manage. Those will get rinsed, bagged, and frozen. 💕
I bottle tomatoes using a very old Italian village method, i boil and mash the tomatoes into a sauce, then simmer it to reduce it. I dont add anything to it. Then i bottle it into hot sterilised jars, top with hot boiled lids, screwed on a half turn tighter than fingertip, and they are done. They last a year. For smaller jars, i reuse jam jars with commerial screw lids, as we can buy new screw lids at the bulk buy store.
I have just come across your channel and I am so excited that it’s only a month old and I get to follow along. Best of luck! I wish you much success. 💕
I love canning ground beef. It is the main thing I can. It makes for the fastest meals ever. I just ordered pint and a half jars for the purpose of canning ground beef.
I just found this channel and have really enjoyed it. My favorite is when you say "your kitchen your rules". This is definitely going on my list of things to try. I would like to know the brand and size of your roaster.
We love having canned ground beef on hand for soups and Korean beef bowl and tacos and chili. Haven’t made spaghetti sauce with meat though. My kids like broiled meatballs when we have spaghetti.
I don’t think I ever tasted pasta sauce without meat in it. I can my spaghetti sauce and I have ground beef and ground pork in it. Sometimes I put Italian sausage too. It tastes amazing :)
I am still getting tomatoes off of my tomato plants. When they are done, that's when I will make the tomato sauce. I can ground hamburger in beef broth, but I use it in making things that need hamburger in it. Like I put some in my spaghetti sauce, and in my taco soup for instance. The hamburger is added to my dishes I make. I like to use the citric acid instead of the lemon juice so that I don't end up with a lemon flavor to anything I can. If it calls for it. Thanks for the video.
Canned ground beef smells strange to me when you first open a jar of it, but tastes good in recipes. I often use it for quick tacos and my kids have not noticed a difference from when I use fresh meat. I also can Farmer’s Soup that contains ground beef recipe from Georgia Varozza and even my fussiest child loves it. Love your channel! 🇨🇦
Came across your channel today, I'm cleaning my room and watching your channel Love it. I am hoping you're gonna give more recipes and 2023. I also have a dehydrator I'd like to hear what you do with yours,
I am so glad I found you! I have subscribed and paid for a canning class with another canner but I love your style and recipes. Thank you for taking your time to do these videos. I am just starting out and have a question that I am quite sure of the answer but want to make sure. Could I make the sauce on one day, heat completely and then can on the following day? My kitchen is small so I really need to prep, clean up and then put in the jars and can. Forgive me for the almost obvious question, but I just want to be sure. It is tomato season here in southern Alabama and I am ready to can my spaghetti sauce! Thank you! Oh! I can not WAIT to make your instant hummus!!!!
Thank you for the kind words! I’m so glad you’ve found them helpful. You definitely could do that! Amazing that it’s tomato season for you - I’m only just starting to see flowers on my tomato plants!
Canning ground beef does alter the taste of the meat, however when used with red sauces and spices it's ok. I use my canned ground beef only when i need a quick meal or taco's. I have not tried canning sauce with meat. I was trying to keep what I can versatile. (I have limited storage space)
What is paaaaasta sauce? Sorry couldn’t help taking a shot at your accent. You and your channel are equally lovely.😊. Thanks for the video and technique. Much appreciated.
This was funny to me because I really don’t consider myself to have an accent or say it weird 🤣 I suppose most people don’t think they have an accent. Thank you!
I’ve heard that home canned ground beef, if canned in water, is gross but it should be canned in liquid, so I can it in beef broth instead of water and it turns out fantastic
That sauce look so good! Has this recipe been tested with all the tweeks that were made? I really would love to try this recipe but I've been having trouble finding a tested recipe that can be waterbathed
Hi Kelsea! This in not a tested recipe, however it is adapted from a tested recipe. It has more sugar than the recipe it was adapted from making it more acidic. Any of the low acid ingredients were not increased from the tested recipe. I changed some of the dried herbs used which is safe to do. I’ve got more info in the description box including my recipe, the tested recipe it was adapted from and safe adjustments. I did 5x the batch of the tested recipe. I hope this was helpful!
Nice video! I have a question about canning on a glass cooktop. I stopped canning because it took too long to bring the large canning pot up to and maintain the temperature, and that was on the largest burner. I was considering a portable single induction burner but don’t know if it will work any better.
Thank you! I do find it takes quite awhile to bring to temperature but I don’t have issues maintaining. I don’t have experience using one of those portable induction burners but I would think it would have the same issue.
@@abbeyverigin it takes long to come to temperature but just before boiling the burner shuts off then comes back on so it takes twice as long. I usually just did bread and butter pickles and a garden mix of cauliflower, peppers, carrots, etc, but from taking so long to process they came out over cooked and soft. It probably wouldn’t matter if I did fruit or tomatoes. I haven’t tried pressure canning but my sister has done so for about 40 years. She is lucky enough to have a gas stove! I’m enjoying your videos, you explain everything so well. For poking out air bubbles I have a plastic one with a magnet on one end for lifting lids from the hot pan of water and it was made by Ball. Looking forward to seeing your channel grow.
@@martiriggs2003 I have seen someone recommend a high end portable butane burner, of all things. It may be worth looking into. I may even do so as well, just to keep the stovetop clear and can at the same time.
@@Andrea-si2vs my sister in law did her canning on the side burner of her gas grill, which I don’t have, but I’d be worried of outside contamination. I’ll check into the butane one. Thank you!
I didn’t care for the high acidity that the lemon juice added to my tomato sauce last year, so this year I will be pressure canning my tomato sauce so I can eliminate the extra acid needed to water bath can.
I make spaghetti sauce with ground beef and can it. I keep out any seasoning except salt and then season it when I heat it up to eat. We like it at our household. As to just canned ground beef by itself, it's ok but I would much rather have dehydrated or freeze dried than taking up shelf space for something that freeze so well. Ground beef also never lasts very long in our house so storage is not an issue. 🙂
Appreciate this! Ground beef is a go to for us. We go through it quickly as well. For convenience I think I will try the spaghetti sauce with ground beef for when we are in a pinch.
SO ONCE AGAIN I SEE NO STEAM FROM YOUR SAUCE COMING OUT OF YOUR ROASTING PAN.? YOU GO INTO YOUR JARS...ARE THE JARS AND SAUCE COLD.? WARM? Or HOT? Thamks Any adjustmemt om time for 3800 feet
Both the jars and the sauce were hot, I match the temperature of the canner to about the temperature of the jars/contents. I think it’s an additional 10 minutes processing time for your elevation, but best to double check that with a quick Google search :)
So glad to see you using the back of your knife to scrape rather than the blade side!
Thank you for using the back of your knife to scrape the onions from the cutting board. It's refreshing to see someone working in the kitchen this way.
Regarding a "hack" for dealing with the onions causing tears: I put an oscillating fan blowing across the area where we were cutting the onions and it blows away the onion gases and you have relief from the tears. An oscillating fan also works to keep away annoying mosquitos when you are on your outside deck area trying to have a meal. Works like a charm. I made your recipe yesterday and it worked out that I used the same amounts as you did and I had virtually the same amount of finished product.
Thanks for the tip! I’m glad you tried it!
Another suggestion is make notes directly in your cookbook or canning book. I like doing that so next time I make the recipe the notation or adjustments are already there and easy to follow. Excited to follow your journey.
Thank you!
Thank you. I loved how calm you are with your presentation❤❤🤗 Blessings to you
Thank you so much!
Just stumbled upon your channel. I just love it here, and love that you're a fellow Canadian. I have 20 gallon ziploc bags of tomatoes in the freezer that I need to get to. Thanks for the inspiration!
Thank you so much! That will keep you busy!
It is the best part of gardening that you can just quickly clean and freeze your tomatoes! My sweet girl cousin ( we are in our sixties but we are still girl cousins), shared this tip with me. It really changed my total process. You can just go out in February and grab a bag of tomatoes and blend then cool. I
Wait! I can just throw my tomatoes in the freezer after picking (washing and removing the core first I’m assuming)? And then process when I have time??? This changes a lot for me. Thank you!!!
@@trishak673 YES! It is life changing! My sweet “girl cousin “ shared this tip with me a few years ago. My thoughts….I put my tomatoes through my Vitamix blender, it is a truly fine piece of kitchen equipment, well worth the 409-500 dollar investment. I wash the fresh tomatoes, check them carefully for any blemishes. You can put about a teaspoon of chlorine bleach per gallon of rinse water to knock back the bacteria from your hands and/or the tomatoes. I rinse and look for blemishes, cut them out, then rinse with fresh water, bag, squish out the air and put them in the freezer. I do not core. When you take them out to process, you can discard the skins, but I just toss them in the blender “ hide, hair, feathers and all”, blend them until smooth, then cook them down to whatever thickness is preferred for my meal, or to put in jars. I make a “spicy tomato sauce” with garlic, salt, and hot peppers. I can either go Italian or Mexican, or tomato soup with the sauce. I figure the skins and seeds just add fiber with little effect on the taste. Right now I am not overwhelmed with tomatoes, so I pick every other day and process 1-8 pints of sauce. But in maybe 2 weeks I am going to have a bunch I can’t manage. Those will get rinsed, bagged, and frozen. 💕
I love that about my vitamix!!! EVERYTHING is “hidden” 🤣🤣🤣
A canning journal is a great idea, thank you!
It’s definitely been helpful for me!
I bottle tomatoes using a very old Italian village method, i boil and mash the tomatoes into a sauce, then simmer it to reduce it. I dont add anything to it. Then i bottle it into hot sterilised jars, top with hot boiled lids, screwed on a half turn tighter than fingertip, and they are done. They last a year.
For smaller jars, i reuse jam jars with commerial screw lids, as we can buy new screw lids at the bulk buy store.
Canning journal?? Great 👍 💡 idea!
Thanks 👍😊
I have just come across your channel and I am so excited that it’s only a month old and I get to follow along. Best of luck! I wish you much success. 💕
Thank you so much Melissa!
I love canning ground beef. It is the main thing I can. It makes for the fastest meals ever. I just ordered pint and a half jars for the purpose of canning ground beef.
I think I need to try a small batch to start to see how we like it!
Thank you for doing such a simple and easy tutorial!
I’m glad you enjoyed it, thank you for watching!
I just found this channel and have really enjoyed it. My favorite is when you say "your kitchen your rules". This is definitely going on my list of things to try. I would like to know the brand and size of your roaster.
Thank you! The brand is salton, I can’t recall the size.
We love having canned ground beef on hand for soups and Korean beef bowl and tacos and chili. Haven’t made spaghetti sauce with meat though. My kids like broiled meatballs when we have spaghetti.
Okay I may need to give it a try! Those are all some of our favorite meals. Thank you!
You can can the meatballs too
I recently canned spaghetti sauce with ground beef and thinly sliced Italian sausage. It was delicious. I also freeze dry this sauce.
Sounds great with the addition of sausage!
I don’t think I ever tasted pasta sauce without meat in it. I can my spaghetti sauce and I have ground beef and ground pork in it. Sometimes I put Italian sausage too. It tastes amazing :)
Thanks for sharing that! I think I do need to test this out!
I am still getting tomatoes off of my tomato plants. When they are done, that's when I will make the tomato sauce. I can ground hamburger in beef broth, but I use it in making things that need hamburger in it. Like I put some in my spaghetti sauce, and in my taco soup for instance. The hamburger is added to my dishes I make. I like to use the citric acid instead of the lemon juice so that I don't end up with a lemon flavor to anything I can. If it calls for it. Thanks for the video.
It does sound so convenient to have on the pantry shelf for quick meals. Thank you for watching!
Canned ground beef smells strange to me when you first open a jar of it, but tastes good in recipes. I often use it for quick tacos and my kids have not noticed a difference from when I use fresh meat. I also can Farmer’s Soup that contains ground beef recipe from Georgia Varozza and even my fussiest child loves it.
Love your channel! 🇨🇦
Thanks for sharing & for your kind words Christine! I’ll have to look up the recipe for Farmers Soup :)
Came across your channel today, I'm cleaning my room and watching your channel Love it. I am hoping you're gonna give more recipes and 2023. I also have a dehydrator I'd like to hear what you do with yours,
Thank you! Absolutely will. I’ll be sure to share how I use the dehydrator once the garden and fruit trees are producing!
I am so glad I found you! I have subscribed and paid for a canning class with another canner but I love your style and recipes. Thank you for taking your time to do these videos. I am just starting out and have a question that I am quite sure of the answer but want to make sure. Could I make the sauce on one day, heat completely and then can on the following day? My kitchen is small so I really need to prep, clean up and then put in the jars and can. Forgive me for the almost obvious question, but I just want to be sure. It is tomato season here in southern Alabama and I am ready to can my spaghetti sauce! Thank you!
Oh! I can not WAIT to make your instant hummus!!!!
Thank you for the kind words! I’m so glad you’ve found them helpful. You definitely could do that! Amazing that it’s tomato season for you - I’m only just starting to see flowers on my tomato plants!
Canning ground beef does alter the taste of the meat, however when used with red sauces and spices it's ok. I use my canned ground beef only when i need a quick meal or taco's. I have not tried canning sauce with meat. I was trying to keep what I can versatile. (I have limited storage space)
What is paaaaasta sauce? Sorry couldn’t help taking a shot at your accent. You and your channel are equally lovely.😊. Thanks for the video and technique. Much appreciated.
This was funny to me because I really don’t consider myself to have an accent or say it weird 🤣 I suppose most people don’t think they have an accent. Thank you!
@@abbeyverigin for the most part, I don't think you have an accent, but 'pasta' definitely jumped out to me 😊
Would have loved the whole process in 1 video
I’ve heard that home canned ground beef, if canned in water, is gross but it should be canned in liquid, so I can it in beef broth instead of water and it turns out fantastic
Awesome thank you for that info Brenda!
love your video... great job... love your music ... how do I get the cd so I can play it at home
Thank you! It is royalty free music for video use, so not a CD you can buy unfortunately!
Are you putting any kind of oil in your roasting oven before you start to put in onions and garlic?
I have canned my homemade spaghetti sauce with meat in it and it was good. I never done just ground beef on its own
I will have to try a small batch!
I made your pasta sauce it was so good
I’m so happy to hear that Cindy!
I did my first canning last year and I made a ground hamburger. It was good.
Awesome, thanks for sharing!
could use peal tomato then freeze ?
I'm sure it would be just fine that way too! Peeling before or after freezing doesn't make a huge difference
What about the seeds? Heard they make the sauce bitter. Ty
Hi Jackie. I havent found that to be the case, haven't had an issue with our sauce being bitter
do you have to use bottled lemon juice that is from concentrate or can you use bottled organic lemon juice not from concentrate?
I use fresh lemon juice, it's actually better without additional ingredients for it being already bottled.
@@taylorannabelle thank you!
That sauce look so good! Has this recipe been tested with all the tweeks that were made? I really would love to try this recipe but I've been having trouble finding a tested recipe that can be waterbathed
Hi Kelsea! This in not a tested recipe, however it is adapted from a tested recipe. It has more sugar than the recipe it was adapted from making it more acidic. Any of the low acid ingredients were not increased from the tested recipe. I changed some of the dried herbs used which is safe to do. I’ve got more info in the description box including my recipe, the tested recipe it was adapted from and safe adjustments. I did 5x the batch of the tested recipe. I hope this was helpful!
@@abbeyverigin I appreciate you getting back to me, I definitely feel better knowing all of that. Thank you!
Get some goggles to wear while you’re cutting up the onions works a treat
This. I wear safety glasses while cutting onions 😂
When you add the lemon juice to the pasta sauce, does it make it tangy, or taste like lemon?
I really don’t notice much of a flavour difference, but you could use citric acid or leave out the acid and pressure can the sauce.
I write in the book my adjustments - in the margin
That’s a great idea as well! One less thing to keep track of.
Nice video! I have a question about canning on a glass cooktop. I stopped canning because it took too long to bring the large canning pot up to and maintain the temperature, and that was on the largest burner. I was considering a portable single induction burner but don’t know if it will work any better.
Thank you! I do find it takes quite awhile to bring to temperature but I don’t have issues maintaining. I don’t have experience using one of those portable induction burners but I would think it would have the same issue.
@@abbeyverigin it takes long to come to temperature but just before boiling the burner shuts off then comes back on so it takes twice as long. I usually just did bread and butter pickles and a garden mix of cauliflower, peppers, carrots, etc, but from taking so long to process they came out over cooked and soft. It probably wouldn’t matter if I did fruit or tomatoes. I haven’t tried pressure canning but my sister has done so for about 40 years. She is lucky enough to have a gas stove! I’m enjoying your videos, you explain everything so well. For poking out air bubbles I have a plastic one with a magnet on one end for lifting lids from the hot pan of water and it was made by Ball. Looking forward to seeing your channel grow.
@@martiriggs2003 thank you! I’ve got one of those as well. My preference is a chopstick, but couldn’t track it down this day
@@martiriggs2003 I have seen someone recommend a high end portable butane burner, of all things. It may be worth looking into. I may even do so as well, just to keep the stovetop clear and can at the same time.
@@Andrea-si2vs my sister in law did her canning on the side burner of her gas grill, which I don’t have, but I’d be worried of outside contamination. I’ll check into the butane one. Thank you!
Did you sterilize your jars in boiling water? I only saw you wash them. I put hot sauce in hot sterile jars
No I didn’t. There is no need to sterilize jars if you’re water bath canning for 10 minutes or longer or if you’re pressure canning
I didn’t care for the high acidity that the lemon juice added to my tomato sauce last year, so this year I will be pressure canning my tomato sauce so I can eliminate the extra acid needed to water bath can.
I plan to do that with some of my tomato products this year as well. The acidity doesn’t bother me in my sauce recipe as much as crushed tomatoes etc
a wet paper towel near cutting onion help!
I make spaghetti sauce with ground beef and can it. I keep out any seasoning except salt and then season it when I heat it up to eat. We like it at our household. As to just canned ground beef by itself, it's ok but I would much rather have dehydrated or freeze dried than taking up shelf space for something that freeze so well. Ground beef also never lasts very long in our house so storage is not an issue. 🙂
Appreciate this! Ground beef is a go to for us. We go through it quickly as well. For convenience I think I will try the spaghetti sauce with ground beef for when we are in a pinch.
past-ah sauce. the opposite of future-ah sauce.
SO ONCE AGAIN I SEE NO STEAM
FROM YOUR SAUCE COMING OUT OF YOUR ROASTING PAN.?
YOU GO INTO YOUR JARS...ARE THE
JARS AND SAUCE COLD.? WARM?
Or HOT?
Thamks
Any adjustmemt om time for 3800 feet
Both the jars and the sauce were hot, I match the temperature of the canner to about the temperature of the jars/contents. I think it’s an additional 10 minutes processing time for your elevation, but best to double check that with a quick Google search :)