I like canning meats with various spice combos so that meals are quick and easy in the summer and I don't have to heat my house to have a tasty Verde, or Chile Colorado taco, or a pulled pork for sandwiches or a spicy beef for a vegetable soup. Etc. And I like to can up fruit when it's in surplus. Right now, for example, I'm buying cranberries and combining with apples i still have to make chutney to have all year round. I add different things like mango or pineapple, whatever is on sale and combines in a good way.
You remember those really old microwave cooking recipes or crock pot recipes books? A good chunk of the recipes were perfectly normal things. And then there’s others that are just … odd? Like, not weird flavour combo odd, but off the wall odd. I’d wager the weirder recipes are like that, where nobody asked if they should, but if they could.
For me if I want my carrots or green beans flavored, I will flavor them when I reheat them. I don't really see the point of flavoring before you can them.I think I would rather have plain veggies on my shelves and then I can use them for whatever I want. This was quite helpful.
Would love to see a video on the cherry marmalade and your pickled green beans. I have the books but also enjoy watching canning videos. Thanks for all of your videos and the time you put in them.
These comments have certainly saved me lots of time,effort,energy, and food wasted ( a dollar saved is always my goal). I’m new to canning so far I’ve canned butter for the shelf life, had my daughter just this week assist and can ground beef and chicken thighs just because all I’m finding in canned chicken breast. I wanted to try some of the foods listed and would have absolutely been disappointed with the end results had I not found this video. Thank you all for sharing your foods canned and specific reasons why you will not continue canning those foods. During these uncertain times no one wants to waste resources. Many blessings and thanks to you all.
Have you tried canning the carrots in a homemade broth? I agree with you re. the green beans in lemon and garlic. So much better than just in water. Yuck! I would never put tomato paste in stroganoff. I find that totally weird! Just leave it out. I also find that a lot of spices either disappear in canning or change, but not in a good way, so I add them afterwards. I'll try the Aztec soup. Thanks for the recommendation!
Thank you, Jeni! I appreciate the info about the cherry marmalade and the spicy pork - I canned some of the spicy pork this summer, but haven't tried it yet, so I appreciate the ideas on how to use it.
I agree with your assessment of the flavored carrots. However I didn't care for the lemon garlic green beans either. Flavors are better added when reheating IMO.
Thank you! I know, I feel terrible I left her off the list. I was tring to read my cell phone list off to the side and I missed her. But, she will be right after me in the next collab, so I will mention it then. 🙂
Made cowboy candy for the first time this year. I had never even heard if it. Our family just love it. I only have 2 jelly jars left. I also tried squash sweet pickles they are great.
Have you, or are you planning to share the recipes for the ones you plan to can again? I only found your channel last night and have been here ever since but haven't gotten very far yet. You have a lot of videos.
Very enjoyable video! Love your personality and also you went the extra mile to let us know where the recipe was. As a newbie I really appreciate that. Hugs Jeni❤️
All beans will turn to mush if you precook them prior to canning. If you want quality canned beans, you need to dry can them. Even commercial canners dry can their beans. I worked for S&W Canners for a year back in the 80's. Worked on many different food lines including chili beans and pork and beans. Beans go into the can dry, liquid is added and they are then sealed and sent to the pressure canners. Same thing for meat products (raw pack). Best new products this year, 1, corned beef hash and 2, pickled garlic. Worst was beer mustard. Very bitter. Need to try a different beer / lager.
I think the recipe for taste is great, there is to much pre cooking that they turn to complete mush after canning. I use that recipe to make them fresh and put them right in the oven to serve that day.
@@marthaadams8326 no. I made these a quite a few years back. I used my Ball Blue book 2012. If you still hade to bake them 3 1/2 hours before canning, they haven’t changed the recipe. You are the only person so far, who has had good luck with these, (at least in these comments and people I know). I just assume make them up when I need them. 😊
@@Jeni_Gough My Ball is the 2009 one. It sounds about the same. There are many steps prior to baking and have to use salt pork. Do not know why yours might become mushy. There are a # of steps prior to baking for the beans. Don't know why there was a difference.
My grandma used to make some awesome zucchini relish. I wish I had her recipe. I mean I NEVER realized her relish was zucchini till I was 22 when I saw her make them. I was floored.
I found you through this colab and I’m looking forward to watching your other videos! That ball canning book seems to have a lot of recipes people don’t enjoy
Those lemon garlic beans sound good and many people love that spicy pork recipe. I made pork meatballs and ground pork from 3 pork shoulder and put it in a Chipotle sauce and now I want to put that sauce in everything it is sooo good.
I can carrots with onion soup mix and we love them. I just get a envelope of the mix and divide it in my jars of carrots. I’m going to try that with green beans to. I’ve canned sour kraut before the quick method and I won’t do that again. I’ve fermented pickles and love those. I’ve made sliced zucchini pickles and my kids devoured those and the zucchini relish. Matter of fact I only make zucchini pickles and relish now unless I ferment the cucumbers. I need to ferment sour kraut. There’s several things I won’t can again and several things I try to keep stocked. Thanks for this video 😊
I’m definitely going to have to try the cherry marmalade! My mom always made cherry pie with almond extract and that’s just my favorite flavor pair in dessert!! 😋
Thank you for sharing your insights into all of the recipes. The carrots are a huge save to me cause they were all on the list. Whew! Dodged a bullet! I was wondering about the Aztec soup, so still on the list. Yum thanks again 😊
I have a geographic tongue so I would never be able to use that amount of pepper! I have to alter recipes in that way I can see by looking at a recipe if it has too much pepper or not for me. If you don't own the Amish canning cookbook you might want to get it because the recipes in there are deliriously good! I put a tablespoon of french onion soup mix in the bottom of my jars of carrots and green beans and it is delicious! I have done that for years and somebody in the family told me about it but they've all passed now so I've been doing it for so long I can't remember who. I'm not an old woman either but I started canning when I was eight! I was the homebody that my mother was not. You may be able to get rid of some of that if you pour the liquid in a small pan and add some better than bouillon and thicken it then add your sour cream you could probably hide the tomato flavor that way and if you can't then give it to somebody who will eat it right?! I have been making New England baked beans since I was 8 years old in the slow cooker and I have found to only partially cook them and can them while they still got a lot of bite to them that they will can nicely. I still prefer mine done in the slow cooker and I was born and raised in Maine so I came up with my own Boston baked beans that I call New England baked beans!
I am sensitive to pepper also and don’t use a lot. I am having trouble following which recipe you are referring too. I do have the Amish canning book, I write most of my own recipes. I have been canning for many years. I also have education in culinary. But if you are new you don’t know me yet. 😊
Chili beans tried it and o had packed mush In the jar. Still new at canning but that is my won't can again. Will is your butternut squash soup. It's great
i am basically an ingredients canner. The one time I strayed from that (so far) was a baked bean recipe I canned 2 years ago. They were awful. They tasted scorched. We have only opened 1 jar so far, and I have decided to throw out the other 6. Beans are too cheap to make my family suffer through eating them. 🤣I want to can some soups, but the recipes will be ones I already know we like. Or, as Linda mentioned, if I want to try other soups, I will make a small batch before I commit to a canner load.
Would love to have your carrots recipe. Not the ball one, that you don't like. Never have canned them before. I love canning pickled okra, home grown green beans. I learned a lot from you sharing about your recipes. Thank you
I have twice made a lemon tarragon asparagus pickle (from a blog called Putting Up with Erin), and it was amazing. Anytime asparagus goes on sale, that's what I do. Plain in a jar? No thanks!
I purposely cook my asparagus to mush and whiz in the food processor then can. During the winter I open these jars and mix with milk or cream and we have cream of asparagus soup. Absolutely love it. I do use some chicken granules in the asparagus cooking water for some more flavor, too.
I enjoyed this video. Would you share your recipe for pickled green beans? I will try the cherry marmalade now, I wondered about it so thank you for the review. I think these videos are very helpful. God bless
ruclips.net/video/l5B36TJBEmE/видео.html Here is the video for spicy pickled green beans, you can omit the cayenne if you don't like spicy. This one is a basic recipe using ball seasoning. 😀
Great information! This video popped up in my selections to watch today, I thought it was from the current collaboration (03/22),I was so confused why you had Halloween decorations up in March 😂.
Love the Aztec chicken soup! The house smelled so amazing when I made it! It is a bit limey, but okay. I stir in sour cream and add shredded cheese. So good. I grew my own tomatillos so had a ton. I ended up roasting them in batches and freezing them so I can make more soup. I don’t like any flavoured carrots and hated the green beans with lemon garlic. Threw them out! To each his own. Brandied pears are amazing as well!
I made carrots one time following a recipe and it was flavored with orange zest. I absolutely hated it. My father loved my pickled okra. I would pick it whole and he would always put it in his martinis
I just found you through this collab! I love the Aztec chicken soup. I actually thicken it in to a creamy soup. I like the spicy pork too! We must have similar taste preferences, because I can't stand zucchini pickles. The cherry marmalade sounds fantastic. Thanks for sharing your 5 wills and won'ts!
I love canning!!! Thanks for sharing! I would agree that Zucchini dill pickles would turn a weird texture. I have made a sweet bread n butter type relish with zucchini and it was pretty good. Those flavored green beans sound amazing! Again- great video! Thanks!!!
I definitely can my baked beans when they are not cooked you can maybe bite through the outside but it pretty much raw. I usually soak them make the sauce separately and bring them together if I'm going to can them.
Things I won't can again; Creole Red cabbage Oranges Pickled crab apples 5 things I'll always can: Chicken Pie fillings Pickle relish Spaghetti sauce Veggie beef soup
I can Creole Sauce (NOT the spicy one) in the Ball Blue Book. I add 1 pint and 1 cup of water to 1 cup regular white rice and cook it all together until the rice is done. I love those flavors! I agree about the red cabbage though. I used to by the Sweet & Sour Red Cabbage commercially canned and hoped that home canned would be similar...what a big disappointment!
I was looking at the Aztec chicken recipe. I think I will have to try it now. My beans I dry can with my broth. I can’t imagine cooking them and then pressure canning them because they cook perfectly during the pressure canning process. I will never can asparagus again I don’t like the mushy mess it turns into. I also would never can bacon, meatloaf or meat patties. Once again it’s a consistently issue. I love canning meats, pie fillings, jams, conserves, syrups, marinara & stewed tomatoes from the garden. Some soups but I mostly like to dehydrate my vegetables then put them in a crockpot with the meat and let it cook.
My cousin owns a raw-fermented pickle factory (Sonoma Brinery) so I don't make regular pickles, ever. But I did love the spicy squash pickles from Kevin West's Saving the Season cookbook. It's for summer squash, but I have made it with Zucchini and it was awesome. Zucchini is also fantastic in a mustard pickle. I am glad to know about the garlic/lemon green beans. I did plain green beans and they were just too boring, was thinking I wouldn't do that again, I'd rather freeze them, but maybe I'll try those. I will definitely try the pork in spicy broth, and Aztec chicken soup. Thanks for posting your experiences, this is a very practical collaboration, it's very helpful when people have tried out recipes that I haven't yet done and they share about them. Happy Halloween!
Two things I will not can again: "Red Hots" Cinnamon Apples (the cloves in this recipe are too overpowering), and Mrs. Wages Kosher Dill Pickles (too salty and the pickles were not crisp).
I made those same zucchini pickles....just tossed them last week. Too soggy. Won't can ham...comes out very salty. I will always can; taco beef, ugly chicken, any kind of jam especially pepper jams.
I have made zucchini bread and butter pickles and they are really good..I do t think I would do anything bigger than slices though. I agree the zucchini relish Is awesome.
I tried those carrot recipes in that same book and I have to say that I agree with you. They sounded really good but just lacked in the finished product with regard to flavor. I do like the stroganoff, even though to me it does not taste like stroganoff. Haven’t tried the baked beans from this book. Have you tried the Goulash recipe? That is next on my small batch trial list! Love your videos! Keep them coming!🥰
I don't like any canned veggies. I like my veggies raw or at least barely cooked. My mom use to can pickled watermelon rine. Have you ever tried it. She loved them
I have really enjoyed this collab. I am not a fan of Leisa's baked beans. I think I'll Try Linda's Better than bush's after I force myself to finish what's on my shelf. I can't think of anything else I won't do again. I LOVE Plum-nutty Conserve, Big Family Homestead's Chili (when I heat it up I add a jar of plain beans because I have mild-mannered taste buds) Oven-Roasted Tomato sauce from An Oregon Cottage is my go to tomato sauce. That's just a few of my favorites.
I was just eyeing the Amish Canning Cookbook's Boston Baked Bean recipe, but it says to cook for 3-4 hours first! I really worry they would turn to mush like the recipe you are talking about.
It would be a good thing if you could go back and put a disclaimer on videos where you would never can that item again. Save newbies from makin mistake in not seein this till too late!!!!!💞💞💞💞🙀🙀🙀🙀
I figured most of this out before I started making videos, thank goodness! 🤣 If i try a new canning adventure, I will always key you know it’s new and do a follow up tasting. 😊
I find that canning things plain works better for me than added flavors. You can always add things when I use them, but you can't take flavors out.
Thanks Jeni
Yw! 😉
I agree. Some of the Ball meal and sides recipes canned are terrible
Grape leaves help keep crisp
I like canning meats with various spice combos so that meals are quick and easy in the summer and I don't have to heat my house to have a tasty Verde, or Chile Colorado taco, or a pulled pork for sandwiches or a spicy beef for a vegetable soup. Etc.
And I like to can up fruit when it's in surplus. Right now, for example, I'm buying cranberries and combining with apples i still have to make chutney to have all year round. I add different things like mango or pineapple, whatever is on sale and combines in a good way.
thank you for sharing so many ideas and your experience
My pleasure! 😊
My favorite for zucchini pickles is to just add sliced zucchini to the brine of my dill pickles after we eat the pickles. No processing!
That's a great idea! Thanks! 😀
This is great info. Thank you
You are so welcome!
Great choices! Thanks for participating!
Thanks! Thank you for inviting me! 😀
Yup! Some of those recipes in the canning books are very strange. No clue who would eat them.
You remember those really old microwave cooking recipes or crock pot recipes books? A good chunk of the recipes were perfectly normal things. And then there’s others that are just … odd? Like, not weird flavour combo odd, but off the wall odd. I’d wager the weirder recipes are like that, where nobody asked if they should, but if they could.
For me if I want my carrots or green beans flavored, I will flavor them when I reheat them. I don't really see the point of flavoring before you can them.I think I would rather have plain veggies on my shelves and then I can use them for whatever I want. This was quite helpful.
Would love to see a video on the cherry marmalade and your pickled green beans. I have the books but also enjoy watching canning videos. Thanks for all of your videos and the time you put in them.
Here is my pickled green bean vid ruclips.net/video/l5B36TJBEmE/видео.html Next time I make the cherry marmalade, next spring, I will video it! 😀
Great video on the green beans, both items will be on my list to get done. Thank you.
@@katiegrazier4091 you”re welcome! 😊
These comments have certainly saved me lots of time,effort,energy, and food wasted ( a dollar saved is always my goal). I’m new to canning so far I’ve canned butter for the shelf life, had my daughter just this week assist and can ground beef and chicken thighs just because all I’m finding in canned chicken breast. I wanted to try some of the foods listed and would have absolutely been disappointed with the end results had I not found this video. Thank you all for sharing your foods canned and specific reasons why you will not continue canning those foods. During these uncertain times no one wants to waste resources. Many blessings and thanks to you all.
You are so welcome! And yes, we all have to be so careful during these times, I completely agree. 😃
Have you tried canning the carrots in a homemade broth? I agree with you re. the green beans in lemon and garlic. So much better than just in water. Yuck! I would never put tomato paste in stroganoff. I find that totally weird! Just leave it out. I also find that a lot of spices either disappear in canning or change, but not in a good way, so I add them afterwards. I'll try the Aztec soup. Thanks for the recommendation!
Thank you, Jeni! I appreciate the info about the cherry marmalade and the spicy pork - I canned some of the spicy pork this summer, but haven't tried it yet, so I appreciate the ideas on how to use it.
Appreciated this video. Thank you
You are so welcome! 😊
Subscribed. Your giggle made me do it ;)
Thank you so much! Welcome aboard!! 😊
I agree with your assessment of the flavored carrots. However I didn't care for the lemon garlic green beans either. Flavors are better added when reheating IMO.
I agree
Love your channel
Thank you so much! 😊❤
Prepper Potpouri is also collaborating, and nobodymentipns her... great video...
Thank you! I know, I feel terrible I left her off the list. I was tring to read my cell phone list off to the side and I missed her. But, she will be right after me in the next collab, so I will mention it then. 🙂
I really enjoy your videos! Thank you!
I’m glad! You are so welcome! 😊
Made cowboy candy for the first time this year. I had never even heard if it. Our family just love it. I only have 2 jelly jars left. I also tried squash sweet pickles they are great.
Nice! I have yet to make cowboy candy, someday! 😊
Have you, or are you planning to share the recipes for the ones you plan to can again? I only found your channel last night and have been here ever since but haven't gotten very far yet. You have a lot of videos.
Welcome! I think I have videos on most of things I would can again. 😊
Loved the musical intro. Heavy Metal goes with canning at my place too.
❤️ 🤟🏻
Your Halloween decoration are great!!
Thank you!! 😊
I like how you shared the "reasons" that you disliked something. Thanks for sharing. :)
You are so welcome! Thanks for watching!! 😀
Ok Jeni we need videos on all things you DID LOVE LOVE! 👏👏👏
Aw, you are so sweet! I have quite a few, but I will film more canning! 🙂
I can really good glazed cinnamon clove carrots
That sounds delicious! 😊
Subscribing. New canner. I heard about you from Sutton’s Daze. Thank you.
Thanks for coming over! Welcome!! 😀 You will find lot of canning recipes here!
Very enjoyable video! Love your personality and also you went the extra mile to let us know where the recipe was. As a newbie I really appreciate that. Hugs Jeni❤️
Thank you! 😊
I am a new canner all sme good
Thank you for your honesty on these canned projects.
Yw! 😊
All beans will turn to mush if you precook them prior to canning. If you want quality canned beans, you need to dry can them. Even commercial canners dry can their beans. I worked for S&W Canners for a year back in the 80's. Worked on many different food lines including chili beans and pork and beans. Beans go into the can dry, liquid is added and they are then sealed and sent to the pressure canners. Same thing for meat products (raw pack). Best new products this year, 1, corned beef hash and 2, pickled garlic. Worst was beer mustard. Very bitter. Need to try a different beer / lager.
Beer mustard! I plan on canning some this year! I will make sure I don’t use a bitter lager! 😊
Agree... I pressure canned 125 jars of Mixed veggies that I raw packaged...superb ✨
Thank you so much for the honesty of these recipes. It is greatly appreciated.
You’re welcome! 😊
I don’t have a Ball book. Please share the pork recipe. Thank you for sharing all your wonderful videos xoxo roseingeorgia
ruclips.net/video/lZ9R0A-ikfE/видео.html
Here is a link to the pork canning video. Yw! Thanks for watching!
They must have changed their baked beans - I have an older Ball Book and it takes a long time ago, but they were gone so fast - best baked beans ever.
I think the recipe for taste is great, there is to much pre cooking that they turn to complete mush after canning. I use that recipe to make them fresh and put them right in the oven to serve that day.
@@Jeni_Gough Mine did not turn to mush. I have the 100th anniversary Ball book. Did you use that one?
@@marthaadams8326 no. I made these a quite a few years back. I used my Ball Blue book 2012. If you still hade to bake them 3 1/2 hours before canning, they haven’t changed the recipe. You are the only person so far, who has had good luck with these, (at least in these comments and people I know). I just assume make them up when I need them. 😊
@@Jeni_Gough My Ball is the 2009 one. It sounds about the same. There are many steps prior to baking and have to use salt pork. Do not know why yours might become mushy. There are a # of steps prior to baking for the beans. Don't know why there was a difference.
My grandma used to make some awesome zucchini relish. I wish I had her recipe. I mean I NEVER realized her relish was zucchini till I was 22 when I saw her make them. I was floored.
Agree 100% about the baked beans recipe. Will not do that one again. Have to add water when I heat them up and they are still mushy. 👎
I know, its sad, cuz its a yummy recipe. 😞
I love to can soup and OUR LITTLE HOMESTEAD has a receipt for vegetable beef soup that it wonderful. I can it every year. I need to do more.
Nice! I love vegetable beef soup too! I have never done a vid on it, but my shelf is full of it! 😀 I will check out our little homestaed vid.
It is interesting to see how we all differ on our likes and dislikes
Yes it is 😊
Binge watching your videos tonight! Excellent
Thank you! 😊
I would love a good recipe for good caramelized onions. Takes so long to do, having some canned up would be great.
From that same Ball book, I absolutely love the Chicken Chili Verde - super great!
I haven’t made Ball’s version yet, I will have to try that! Thank you 😀
I found you through this colab and I’m looking forward to watching your other videos! That ball canning book seems to have a lot of recipes people don’t enjoy
Welcome aboard!! I'm glad you found me! The book has some great stuf and some things that have potential if altered! Thats how I see it. 😃
Those lemon garlic beans sound good and many people love that spicy pork recipe. I made pork meatballs and ground pork from 3 pork shoulder and put it in a Chipotle sauce and now I want to put that sauce in everything it is sooo good.
would love to see you do a video of your pickled green beans.
Here it is! ruclips.net/video/l5B36TJBEmE/видео.html
😀
Thanks so so much for this video. New canner here, and it helps me so much.
You are so welcome! 😊
I can carrots with onion soup mix and we love them. I just get a envelope of the mix and divide it in my jars of carrots. I’m going to try that with green beans to. I’ve canned sour kraut before the quick method and I won’t do that again. I’ve fermented pickles and love those. I’ve made sliced zucchini pickles and my kids devoured those and the zucchini relish. Matter of fact I only make zucchini pickles and relish now unless I ferment the cucumbers. I need to ferment sour kraut. There’s several things I won’t can again and several things I try to keep stocked. Thanks for this video 😊
I’m definitely going to have to try the cherry marmalade! My mom always made cherry pie with almond extract and that’s just my favorite flavor pair in dessert!! 😋
Thank you for sharing your insights into all of the recipes. The carrots are a huge save to me cause they were all on the list. Whew! Dodged a bullet! I was wondering about the Aztec soup, so still on the list. Yum thanks again 😊
You are so welcome! 😃
I wondered If the spicy Pork is very hot. I love spice but my stomach dosentti like the heat.
Nope, it’s not. But you have complete control over how hot you make it. Leave out the chili flakes! 😊
I made that Ball Beef Stroganoff and agree that it was yuck
We live and learn! 😊
I have a geographic tongue so I would never be able to use that amount of pepper! I have to alter recipes in that way I can see by looking at a recipe if it has too much pepper or not for me. If you don't own the Amish canning cookbook you might want to get it because the recipes in there are deliriously good! I put a tablespoon of french onion soup mix in the bottom of my jars of carrots and green beans and it is delicious! I have done that for years and somebody in the family told me about it but they've all passed now so I've been doing it for so long I can't remember who. I'm not an old woman either but I started canning when I was eight! I was the homebody that my mother was not. You may be able to get rid of some of that if you pour the liquid in a small pan and add some better than bouillon and thicken it then add your sour cream you could probably hide the tomato flavor that way and if you can't then give it to somebody who will eat it right?! I have been making New England baked beans since I was 8 years old in the slow cooker and I have found to only partially cook them and can them while they still got a lot of bite to them that they will can nicely. I still prefer mine done in the slow cooker and I was born and raised in Maine so I came up with my own Boston baked beans that I call New England baked beans!
I am sensitive to pepper also and don’t use a lot. I am having trouble following which recipe you are referring too. I do have the Amish canning book, I write most of my own recipes. I have been canning for many years. I also have education in culinary. But if you are new you don’t know me yet. 😊
Try plain carrots but in beef froth. Yum! My hubby loves them
Chili beans tried it and o had packed mush In the jar. Still new at canning but that is my won't can again. Will is your butternut squash soup. It's great
Thank you! 😀
Thanks for sharing your canning experiences :-)
Yw! Thanks for watching! 😀
i am basically an ingredients canner. The one time I strayed from that (so far) was a baked bean recipe I canned 2 years ago. They were awful. They tasted scorched. We have only opened 1 jar so far, and I have decided to throw out the other 6. Beans are too cheap to make my family suffer through eating them. 🤣I want to can some soups, but the recipes will be ones I already know we like. Or, as Linda mentioned, if I want to try other soups, I will make a small batch before I commit to a canner load.
It’s a smart thing to do! 😊
Would love to have your carrots recipe. Not the ball one, that you don't like. Never have canned them before. I love canning pickled okra, home grown green beans. I learned a lot from you sharing about your recipes. Thank you
Yw! I can them plain with just some filtered water. They come out sweet and delicious that way! 😊
Cherry jam is my favorite jam so far. I love canning ugly chicken and I think I'll try the aztec chicken recipe soon. So many great ideas!!
I love cherry jam too! 😊
I love your video and I love your Halloween decorations!! I decorate big for Halloween too!!!
Thank you! 😊
Interest to see people’s likes and dislikes, so far the only thing I will never can again is asparagus. Tastes fine the the texture is mushy
I have only pickled it and I like it, but I can imagine pressure canning it would be mush. 😀
I have twice made a lemon tarragon asparagus pickle (from a blog called Putting Up with Erin), and it was amazing. Anytime asparagus goes on sale, that's what I do. Plain in a jar? No thanks!
@@VagabondAnne that sounds amazing! 😊
I purposely cook my asparagus to mush and whiz in the food processor then can. During the winter I open these jars and mix with milk or cream and we have cream of asparagus soup. Absolutely love it. I do use some chicken granules in the asparagus cooking water for some more flavor, too.
New subbie! Came over from watching Linda’s video 🙂
Thanks for coming over!! Welcome! 😃
This is a fun adventure with all you ladies. It is interesting to see what you ladies like and dislike.
Thanks! 😊
I enjoyed this video. Would you share your recipe for pickled green beans? I will try the cherry marmalade now, I wondered about it so thank you for the review. I think these videos are very helpful. God bless
ruclips.net/video/l5B36TJBEmE/видео.html Here is the video for spicy pickled green beans, you can omit the cayenne if you don't like spicy. This one is a basic recipe using ball seasoning. 😀
I love these kinds of videos. I would've passed by the pork, but after your recommendation I'd like to try it.
Wonderful! Thank you so much! 😊
@A Country Life Jennifer would you like to do your own video on this topic? I’m heading up the collaboration…
Great information! This video popped up in my selections to watch today, I thought it was from the current collaboration (03/22),I was so confused why you had Halloween decorations up in March 😂.
😂
Love the way you did your hair! 🙂
Thank you! 🥰
Love the Aztec chicken soup! The house smelled so amazing when I made it! It is a bit limey, but okay. I stir in sour cream and add shredded cheese. So good. I grew my own tomatillos so had a ton. I ended up roasting them in batches and freezing them so I can make more soup. I don’t like any flavoured carrots and hated the green beans with lemon garlic. Threw them out! To each his own. Brandied pears are amazing as well!
Nice! I agree about the lime! 😃
Great info. I'm loving your Witchy Halloween decor! Just subscribed can't wait to check out your other videos!
Welcome!! Thank you so much! 😀
I made carrots one time following a recipe and it was flavored with orange zest. I absolutely hated it. My father loved my pickled okra. I would pick it whole and he would always put it in his martinis
Yum! I never thought about okra in a martini! Love okra 😊
I just found you through this collab! I love the Aztec chicken soup. I actually thicken it in to a creamy soup. I like the spicy pork too! We must have similar taste preferences, because I can't stand zucchini pickles. The cherry marmalade sounds fantastic. Thanks for sharing your 5 wills and won'ts!
Thanks for coming over and welcome! 😀 ooh creamy Aztec chicken soup sounds wonderful, I will do that next time I open a jar!
New sub here..found you from Rachel at 1870’s Homestead who collaborated with Sutton’s Daze -- which led to you 😊
I love canning!!! Thanks for sharing! I would agree that Zucchini dill pickles would turn a weird texture. I have made a sweet bread n butter type relish with zucchini and it was pretty good.
Those flavored green beans sound amazing! Again- great video! Thanks!!!
Thank you! 😊
Yes but zucchini are not cucumbers. I used to make a really good zucchini relish and you can replace it in a hot dog relish recipe with zucchini.
I definitely can my baked beans when they are not cooked you can maybe bite through the outside but it pretty much raw. I usually soak them make the sauce separately and bring them together if I'm going to can them.
Things I won't can again;
Creole
Red cabbage
Oranges
Pickled crab apples
5 things I'll always can:
Chicken
Pie fillings
Pickle relish
Spaghetti sauce
Veggie beef soup
Great list! 😃 Thank you for sharing!
I can Creole Sauce (NOT the spicy one) in the Ball Blue Book. I add 1 pint and 1 cup of water to 1 cup regular white rice and cook it all together until the rice is done. I love those flavors! I agree about the red cabbage though. I used to by the Sweet & Sour Red Cabbage commercially canned and hoped that home canned would be similar...what a big disappointment!
I was looking at the Aztec chicken recipe. I think I will have to try it now. My beans I dry can with my broth. I can’t imagine cooking them and then pressure canning them because they cook perfectly during the pressure canning process. I will never can asparagus again I don’t like the mushy mess it turns into. I also would never can bacon, meatloaf or meat patties. Once again it’s a consistently issue. I love canning meats, pie fillings, jams, conserves, syrups, marinara & stewed tomatoes from the garden. Some soups but I mostly like to dehydrate my vegetables then put them in a crockpot with the meat and let it cook.
Awesome! ! Thanks for sharing. 😃
Fantastic job. New sub here. Thanks for posting.
Thank you so much! Thanks for coming over and welcome! 😃
My cousin owns a raw-fermented pickle factory (Sonoma Brinery) so I don't make regular pickles, ever. But I did love the spicy squash pickles from Kevin West's Saving the Season cookbook. It's for summer squash, but I have made it with Zucchini and it was awesome. Zucchini is also fantastic in a mustard pickle. I am glad to know about the garlic/lemon green beans. I did plain green beans and they were just too boring, was thinking I wouldn't do that again, I'd rather freeze them, but maybe I'll try those. I will definitely try the pork in spicy broth, and Aztec chicken soup. Thanks for posting your experiences, this is a very practical collaboration, it's very helpful when people have tried out recipes that I haven't yet done and they share about them. Happy Halloween!
Thank you! 😊 I will look up the Saving The Season cookbook!.
I’m sure you would figured out I had to watch this video today lol 😂
I wondered.. 😁
Thanks for the insights 😀👍
You're welcome! 😀
I LOVE the pork in spicy broth also! I have also have done chicken with that recipe. So good
Nice! It’s a great recipe! 😊
Two things I will not can again: "Red Hots" Cinnamon Apples (the cloves in this recipe are too overpowering), and Mrs. Wages Kosher Dill Pickles (too salty and the pickles were not crisp).
Awesome! Thank you for your input! I have never used the mrs wages and I don’t like salty pickles either, so I won’t ever use that. 😊
Good to know. How much pickle crisp to you add to pint jars? I’m going to try the pickled green beans.
1/4 tsp 😀
I made those same zucchini pickles....just tossed them last week. Too soggy. Won't can ham...comes out very salty.
I will always can; taco beef, ugly chicken, any kind of jam especially pepper jams.
Awesome! I have not canned ham yet! 😀
Have you combined you Aztec soup with your spicy port? That sounds really good.
I have not. They are both excellant! 😃
I have made zucchini bread and butter pickles and they are really good..I do t think I would do anything bigger than slices though. I agree the zucchini relish Is awesome.
😀
Note to self....Ball recipes don't seem very good. Try Amish canning recipes. Tried & true.
Everybody has said that they love the lemon and garlic green beans.
Love the intro music!
Thanks! It was custom made just for my channel!! 😃
I tried those carrot recipes in that same book and I have to say that I agree with you. They sounded really good but just lacked in the finished product with regard to flavor. I do like the stroganoff, even though to me it does not taste like stroganoff. Haven’t tried the baked beans from this book. Have you tried the Goulash recipe? That is next on my small batch trial list! Love your videos! Keep them coming!🥰
Thank you so much! I have tried the goulash yet, but at some point I plan on it! 😀
I don't like any canned veggies. I like my veggies raw or at least barely cooked. My mom use to can pickled watermelon rine. Have you ever tried it. She loved them
I have not tried the water melon rind, but I always want too! Maybe next summer I will do some! 😊
Do you still do the chicken salad spread?
Yes!! I just raw pack it now. 😊
Also Prepper Potpourri is in the collaboration
I know! I feel terrible, I forgot to mention her!! I did put her in the links in the description box!!! I told Linda yesterday how bad I felt!
Loved this vlog 💕
I'm so glad! 😃
I didn’t like the stroganoff recipe because I think the thyme is too strong.
Will try the Aztec chicken soup recipe! Thanks.
You’re welcome! 😊
Is the pork in spicy broth very spicy or easy to adjust to be only mildly spicy?
Yes,! You can leave the heat out all together if you like. 😊
I have really enjoyed this collab. I am not a fan of Leisa's baked beans. I think I'll Try Linda's Better than bush's after I force myself to finish what's on my shelf. I can't think of anything else I won't do again. I LOVE Plum-nutty Conserve, Big Family Homestead's Chili (when I heat it up I add a jar of plain beans because I have mild-mannered taste buds) Oven-Roasted Tomato sauce from An Oregon Cottage is my go to tomato sauce. That's just a few of my favorites.
Awesome! I love that your favs are from some great channels! ❤️
I was just eyeing the Amish Canning Cookbook's Boston Baked Bean recipe, but it says to cook for 3-4 hours first! I really worry they would turn to mush like the recipe you are talking about.
Unfortunately, they will. 😔
It would be a good thing if you could go back and put a disclaimer on videos where you would never can that item again. Save newbies from makin mistake in not seein this till too late!!!!!💞💞💞💞🙀🙀🙀🙀
I figured most of this out before I started making videos, thank goodness! 🤣 If i try a new canning adventure, I will always key you know it’s new and do a follow up tasting. 😊