Love that strategy/philosophy of canning your least common denominators and being ready to combine into any meal you want. Thanks for taking the time to share this.
You could fill up your pantry with special canning recipes, and still have to find room for staples! I will make some special recipes, but for things like tomatoes and other staples, I like to stick to basics. Thank you for watching!
What a quick reply! I'm brand new to canning and am loving this new world. So far I've done a few jams and am canning my first batch of apple butter right now.
Very glad that YT suggested this video since I didn't see it in the 'more' section of Linda's video. This has to be one of the most useful and interesting collab video series of the entire year. Thank you so much for participating! I'm a new pressure canner (since May) and have not yet used many of the things I've canned thinking to save them for winter. But I'm still trying to use up great stock-up sales items that are frozen since I'm working at getting rid of one of our freezers. Really got so much inspiration from your video.
I'm loving seeing what you all love and don't like about your canning results. I've heard a few talk about ketchup. Last year, I was cleaning out my pantry and realized I had a big bag of Costco dried apricots with no sulpher. They taste fine, but not so eye appealing, so there they sat. I rehydrate them, pureed them, and cooked very similar to Ball ketchup recipe. It came out awesome.
Sj Smith I bet that would be good with those spices. I am still reading recipes, but I am leaning towards the Heinz original recipe, although I want to make it spicy too!
Most sausage has sage in it, so I think that may be a reason we didn't care for the canned "breakfast type" sausage either. Sage tends to become bitter and has an "off" taste to it. I think you're right about cilantro becoming bitter too. I did can some sweet Italian sausage that didn't have sage, and we did like that. TY for sharing! I'm now a subscriber, thanks to Linda. I wouldn't have found you!
Hey Vicky, if I lived close by I would take those Fireball Whisky Apple's off your hand. I would make an apple spice cake or bread, use them to make a sweet and savory sauce to serve with pork chops. I would also make apple pie or apple crisp with it, oh yeah I would use a jar to spiked apple cider and make apple sangria . I hope my ideas help you use what you have on hand, I always enjoy watching your videos!
J. McNeese they really do taste good, just haven't made anything with them since last fall. They might be good in and apple spice cake. I might have to try that. Thanks!
Hi Vickie Very helpfull take on what you would make from a canning point of veiw. This is a different way of doing things from a Scottish cultuaral point of view. I have seen water bath preserving for jams ect but have never seen pressure canning used in the Scottish Highlands, I have just purchased a all American Canner AND A Presto Canner , AND THE TWO BLUE CANNING BOOKS as a result of YOUR GOOD INFLUANCE and that of Lindas Pantry. This should be an interesting journey from a trained Cheifs point ov view. Thanks for your positive influance since starting your channel. Neil [ Lochness Scottish Highlands ]
Neil Munro you are welcome! Because I live away from the stores, and have problematic dirt/mud roads, pressure canning has been a game changer for me. I am able to put up foods that I would otherwise have to freeze, or would be perishable. I love that! Best wishes on your new canning pursuits! Please keep us informed! By the way, Scotland is one of the places that I haven't been, but wish I could visit, as I have a lot of Scottish blood somewhere back there!
My All American is on its way to Northumberland England. Cramming on all these videos and can’t wait to get started. Keep emailing UK stores to tell them they should now be selling this equipment. Thanks for all the vids. This collaboration is really helpful.
I agree with you on the pork loin! I'm not a fan at all😉 I also agree on the pinto beans!!! They are a must. I'm waiting on my last canner full of crushed tomatoes of finish so I can be done with tomatoes for the year. I love having them on the shelf but I'm am ready to move on! I have more canning coming up this week as well. I think I will look up the mushroom onion soup and try that. It does sound like it would be great to have on the shelf. ! Thanks for the great ideas!
vickie Y I feel the same. I have done so much canning in the last month that I am ready to take a break and do something else. I still have some tomatoes in the freezer, but they can wait. I think that it is time to make some soap, and I have promised some friends to make my body creme and butter. Lots to do. Thanks for watching!
Wonderful! My sister is coming to visit this weekend, and I have to work in town next Monday, so I will probably can either Tuesday or Wednesday, then try to edit and upload in the next couple of days.
Great video Vickie! I use the small jelly gift jars for bone broth too because it's perfect for when I make Salisbury steak or gravy. I use pints and quarts for soups and stews. It's a staple in my pantry.
I make and can bone broth too. I just canned 16 pints the other day. I love the idea of canning small jars to add to a recipe for flavoring! I will def be doing that next batch. Thanks for the idea Vickie! ♥ oh and...looking forward to your video on the rotel tomatoes....even if it might not be until next year....lol. ♥
Cece Grn as I was canning up the last batch of bone broth I came up with that idea, and I am SO glad! I don't know how many times I opened a jar for just a little! Yes, I will do a video on the Rotel style tomatoes, but it might be a little while - I need to catch up on everything else that I let slide while I canned up the harvest!
Hey Vickie, I too am a Texas girl! I lived near you for a while out off of Whiskey Springs Road and Right Hand Canyon. And now we are back in Amarillo. I have canned pinto beans for over 30 years as my way of stretching things when there are extra people at the house. Enjoy you videos very much!
Vickie, I am enjoying everyone's canning videos so much! When you said chocolate cherry jam my mouth started salivating!!!!! Thank you for the video. Beautiful cans!!!!
Pork Tenderloin is great to make jerky with ... I have also cured it for Canadian bacon. Really enjoying this run of what you would and would not make again.
I don't tend to use much beef broth either; so I boil it down into pocket soup. It's much easier to store, doesn't require a mason jar, and lasts pretty much forever. When you can boil down 3 gallons to fit into a glass supplement bottle, why not? Also, with herbs that turn the mix bitter, I dehydrate those, to add when I'm serving the meal. For instance, I dehydrate slivers of scallions for the Mongolian Beef. They would turn into slime if processed in the canner, so adding them at the last minute works best. It's just enough to rehydrate them and keep them recognizable. With my meals that really need dairy, I vacuum seal the dairy powders, to add when heating the meal up (as in, dried sour cream powder added to canned beef stroganoff). Or, one can use the real thing, if it's available. But if it isn't, dried will work. I have discovered ways to make my desired meals work, in the way I like them. Because I am a gourmet cook, I can mostly just Ugly Chicken and Ugly Beef. The meals are just because I can and because they take a lot of work. For instance, I just made/canned chicken mole`...the authentic way. There are a lot of steps, a lot of ingredients, and it comes out fantastic. But I don't want to have to go through all that each time I want some, so I make a big pot and can it. I use the chicken bits I pull off the carcasses after I make bone broth, so there is no waste. And for the bone broth, I use chunks of the pocket soup chicken bone broth I have made from the chicken carcasses (leftover after deboning/canning). If I had any land or a garden area, I'd put those bones in a compost pile...but, unfortunately, I don't. It's a shame since they are pretty much pulverized after making bone broth. I haven't been able to get my prepper group to realize how important such things are for growing food (sheesh...it drives me crazy). And for me, I would never waste my time nor my mason jars canning vegetables...except for tomatoes. If I was growing them myself, I'd be dehydrating and powdering the skins, making paste, sauce, and pasta sauces. *sigh* I wish. Oh well, I do what I can...or is that "I can what I can." Call me a frustrated gardener/canner, LOL...no place to have a garden (even indoors)and not enough jars available now.
Those Bourbon peaches got my ears perked up . . I’m beyond intrigued ! I’ll have to try that out! Thanks for the tip! I was just thinking to myself “make sure when you make those to add a vanilla bean pod” then you said you did just that and I thought “she knows what she’s talking about” . . It’s a done deal, I’m making them!
This video popped up after I had just watched a new one. I really enjoy roaming around and finding older videos, especially since I'm a relatively new subscriber. I wondered when I started watching your videos and my suspensions were confirmed after watching this one. You are a Texan and yes, we do call them breakfast tacos and we put Ro*tel in everything and that pot of beans is a must. These are all things very familiar to me, having been born in Dallas and living in central Texas all my life. It's always nice to meet another Texan, especially one who shares a name. I'm keeping up with your current videos and catching up with older ones. Your content is so wise and helpful. Watching you is like a little piece of home. 🤠
Super interesting. I've never heard of canning bacon. Questions: 1) Did you cut the chicken up raw and then can it? 2) Did you pressure can the little jars of bone broth with the quarts? I assume you have to only do 1 layer on the bottom of each size? Or maybe you do quarts in one batch and then mix pints and the little jars I typically use for pear butter in between the pints and possibly on a second layer, too? Or maybe pints in the bottom and little jars on the second layer?
Really enjoyed your video. I'm from Texas too and I agree with you pinto beans are a staple here. I've only canned jellies and peaches but want to try canning other things. Just need to work up the nerve and find the time to try it. Thank you for the info.
HiCyn01 thank you! I actually think that pressure canning is easier than water bath canning, so don't be afraid of it! Just follow a tested recipe (especially on process time and headspace) and reach out for help if you have questions! Happy canning!
Hi Vickie, I'm new to your channel and I wanted to say thank you for sharing this video. I am going to venture into pressure canning this year and I enjoyed hearing about the things you can and enjoy. Mutsu apples are lovely, aren't they? Have a lovely weekend. Catherine
You are so welcome! I love pressure canning, and to me it is indispensable. It clears up freezer space, and allows me to put together meals quickly, and still know what the ingredients are and how they are prepared. Enjoy!
Yes! This is the recipe I most want. Then the next time I find a big bunch of wild, edible mushrooms I'd turn them into mushroom soup for all kinds of uses!
I buy a boneless pork loin and cut it up into chops. Then I brown them in oil and cut them in half to fit into wide mouth pint jars. And make a Spanish tomato sauce to put in the jar. I made this before and wanted to make it again. So got a good buy on a boneless pork loin and did it again. I cover the bottom of the jar with the sauce then some thin strips of onion. Then a piece of the pork and just keep layering it like this all the way to an inch headspace, with the sauce at the top and a few thin pieces of onion. Then process for meat in a pint jar. It's so nice for a quick meal. I just make some rice and you can use the sauce over that. Add a veggie and tah dah dinner! 🍎🧅🐷
Great response video my friend. I also have a well stocked pantry too. I am alot like you We live right off of the canned goods too year round. I am also doing a video response to this as well. Enjoyed watching yours thx xoxo happy preserving
Thank you so much for this wonderful information! Will you pretty please provide recipe(s) &/or do video(s) showing how to make the Salsa Verde, Onion & Mushroom Sauce, & your version of Rotel ... please please. I know my family would adore these.
I thought I had a video on the mushroom onion soup, but I guess I don’t. I will try to do that one soon, along with the Rotel. I just finished canning the Salsa Verde tonight, so hopefully I will have that video up this week! Thank you so much for watching!
I canned 12 pounds of Jimmy Dean Sausage and make SOS with it and it taste great my whole family loves it. Now I Pre cook it and use beef broth in it and don't have any issues at all.
After watching this first one of your videos I just decided to subscribe right away as you have recommended some amazing sounding foods and I am just starting to do canning again after about 35 years not doing any even though I did a lot when my children were small and even when I was a child I helped my Mom and Dad with a lot of home-canning... We used to do 52 quarts of Spring Salmon each year... and that was just the Salmon... But first... we had to catch them...
Those peaches sounded excellent. A number have people have talked about doing pie fillings... I have yet to find one I like. I guess will have to keep trying
I don't think those apples grow in this part of the world. I have used Hyer 12, a green apple, and just froze them. But the peaches, well will have to try them as you did....next year. Thanks.
I also can beans. Okay, I can a LOT of beans since going plant based. They sure are easy to get done and talk about cost effective.... one of my faves is pintos with all the spices in the jar... I open and mash then fry them up for burrito bowls.
That's what I do too. Whether eating a bowl of pinto beans, or making retried beans, I am going to use the same seasonings, so I add them all in to start. Nothing worse than a bowl of bland pinto beans!
I have been watching the "things I will and won't can" series or playlist starting with Linda's Pantry. Her video was great (as usual) and I could hear her fine but for whatever reason your volume is sooo much lower, so I will have to come back to hear yours on a different device. Just wanted to let you know in case someone else has a laptop that doesn't have big speakers. I always say, don't be afraid of having high volume because it can always be adjusted down however I have you on max and cannot hear you although your video looks just fine. I shall return. Thanks so much!
I am so sorry that you are having trouble. I don't have any volume control on my iPhone recordings. I have purchased a microphone system for it, but had to get a replacement that just came today. Please check back! Thanks for watching!
@@phoebejernigan9473 I believe you are correct. I got a new device and on the update from the maker, I just checked and I can now hear her fine. Thank you for helping me to come back to this video.
What was the name of canning book. You have handy!! I am getting excited. I retired right when Cov started. and I go no where. My immune system is low . I love cook books !!!! But. I have always found canning SMART y FUN. I want to learn. Mary Gonzales Texas
The drunken and zesty peaches sound delicious! Have you tried drunken noodles? It's a wonderful Thai dish, though there's no alcohol in it, I don't believe.
Vickie, I ordered my vanilla beans to make some of your peaches. I am going to try apple jam or apple pie filling. Do you have a video on the pie fillings? I love your videos you give great instructions. This series has been so much fun to watch everyone's different perspectives. I would also like to make pickles. My husband loves dill pickles. I only water bath can and I am learning by watching everyone do it. I hope you are doing well. Are you still drinking your kombucha I am drinking mine. I love it!! Sometimes I think I have a little too much but that is our secret. I am going to try doing a couple of grocery hauls to try to get over my shyness but it is hard. You do such a good job.-------TRessa Daigle
Tressa's Stay at Home Life thank you Tressa! I don't have any videos of pie fillings yet, as those were made last fall before I started making videos. I just recorded a video that will be up tomorrow talking about my next 5 canning projects, plus preparing for winter. I was refreshing my kombucha while I recorded it. The SCOBY's had gotten HUGE! We had so much for a while that I put it aside for a while, but I am starting a new batch. Thanks for watching!
You might try using the fireball apples in a dump style cobbler or cake. I do fireball cherries and love it as a quick dump cobbler. I use Jiffy cake mix . Dump and of apples and the liquid in pan. Sprinkle cake mix over this. Don't stir. Dot with pats of butter and bake. Thank you for sharing your lists of liked and dislikes.
If you have the Ball Complete Book of Home Preserving, it is on page 155 - Spirited Cherries. If you don't, I have a video up in my canning play list for it. When I made them again this year and up the amount of whiskey from 1 Tbsp to 2.
Sarah Emerald I follow the pressure canning guidelines for pints, which I believe is 20 minutes at the appropriate pressure for your altitude. I usually just include them in the pressure canner with the pints.
I’m an Aussie and I get very confused when all you USA ladies talk about sausage, it looks like minced meat to me but I’m not sure, then you talk about Italian sausage, is it a mince meat with seasonings ?? Great video Vicki
Jen Goods I know, right? Every country, and sometimes region has it's own terms. Sausage here is ground meat (it can be almost any kind) that is seasoned, with almost anything! It can also be stuffed in casings, or bulk to be made into patties, or browned crumbled to be added to dishes. Sausage is a pretty generic term LOL 😂
She's referring to bulk pork breakfast sausage. Its not in a casing spiced with a variety of seasonings ( my fav is sage salt pepper garlic red pepper flakes) and generally patted out like a hamburger. What we call mince meat is actually a fruit product no meat at all. Italian sausage is in a casing made from a mix of meats and spices. It can be hot or sweet. I hope this helps. Sausage has different meanings and varieties from all over the world. So far the only one I don't care for is blood sausage, ew. Lol. I'd love a recipe for an Aussie sausage! Please share if ya have one. Here's a good one for American breakfasts sausage. www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe-2103185
Mrs Vicky what kind of canner do you have? I am a beginner. am scared to death of canners. My sister in laws Sister had a big one exploded her face y chest. My goodness She is okay now. I don't want to hurt anyone if I do wrong or hurt myself. How did you start .
Cinnamon apple upside down cake. Apple crisp. Apple butter spiced, fried apples, dip them in batter and make fritters the Asian way. Apple cranberry pie, Apple brownies no not chocolate, Apple coffee cake, Apple pound cake, sour cream apple walnut muffins or loaf cake, mincemeat, apple pie ice cream, caramel apple baked oatmeal. Want more? ;-)
I would love a video of you canning your bacon. The only video I have seen where it looked like I might like it kept it in strips. Your pieces sound better.
Take the fireball apples to the next party. They will go quickly. You should have a link to the canning book on Amazon. I need to buy a canning book or 2 to learn and would be interested in a book review video.
My Mother Dry canned a whole Case off fried pork sausage patties and it got put up and over a decade later found....... Not a jar was Bad and the Best tasting Sausage I've ever had .
Gail Reese I haven't done a video on that yet, as I just started making videos a few months ago. I might be able to do that in the future though. I buy the ends and pieces for less than the strips and can those. They are our favorite!
Oh Vickie, you know that rudeness is a product of bad upbringing. I think we have to pray for them while at the same time push them to the back and not waste our time with them
Vicki, Do you have a video on canning chicken? Our little grocery store has split chicken quarters for $.69 a pound. I’d like to can up as much as I can get. After watching your video and seeing your chicken, I’d like to know how you did it. I so enjoy your wonderful channel and those delicious dishes you prepare are super good. I know this because I’ve made them. Esp like the meals in a jar. I made your beef recipe for a sick friend last week who said it was delicious. Jo
Not yet, although I am going to be canning chicken thighs next week. I will be picking up my Zaycon order this Saturday, and that is my favorite to can. Do you have a place to store them for about a week? I do plan on par cooking the chunks, then canning in broth. It is so good in recipes! I am so glad that you are enjoying the meals in a jar. I will be making more for Shana soon, so I may have some new ones to share.
It also helps me to plan what I want to grow or buy in bulk. If I like something canned, I will grow or buy it in bulk when I can. If I don't care for it, I will plan differently.
Exactly..everyone has different tastes and abilities. I am in a huge metropolis where I no longer have the ability to have a garden. What I love about you is that you share your knowledge but are not judgmental.
Love that strategy/philosophy of canning your least common denominators and being ready to combine into any meal you want. Thanks for taking the time to share this.
You could fill up your pantry with special canning recipes, and still have to find room for staples! I will make some special recipes, but for things like tomatoes and other staples, I like to stick to basics. Thank you for watching!
What a quick reply! I'm brand new to canning and am loving this new world. So far I've done a few jams and am canning my first batch of apple butter right now.
Lol! I just happen to be looking at comments before I get to my bookkeeping work for the day 😁
Very glad that YT suggested this video since I didn't see it in the 'more' section of Linda's video. This has to be one of the most useful and interesting collab video series of the entire year. Thank you so much for participating! I'm a new pressure canner (since May) and have not yet used many of the things I've canned thinking to save them for winter. But I'm still trying to use up great stock-up sales items that are frozen since I'm working at getting rid of one of our freezers. Really got so much inspiration from your video.
Molly Smith thank you so much for watching!
I'm loving seeing what you all love and don't like about your canning results. I've heard a few talk about ketchup. Last year, I was cleaning out my pantry and realized I had a big bag of Costco dried apricots with no sulpher. They taste fine, but not so eye appealing, so there they sat. I rehydrate them, pureed them, and cooked very similar to Ball ketchup recipe. It came out awesome.
Sj Smith I bet that would be good with those spices. I am still reading recipes, but I am leaning towards the Heinz original recipe, although I want to make it spicy too!
Great idea to process some of the bone broth in tiny jars! Thanks for this video!
Most sausage has sage in it, so I think that may be a reason we didn't care for the canned "breakfast type" sausage either. Sage tends to become bitter and has an "off" taste to it. I think you're right about cilantro becoming bitter too. I did can some sweet Italian sausage that didn't have sage, and we did like that. TY for sharing! I'm now a subscriber, thanks to Linda. I wouldn't have found you!
Dee Dee Moore I have tried several types of sausage, but just wasn't a fan. I wish I was, it would be so convenient! Thanks for watching!
Great video response! :-)
Suttons Daze thank you!
Hey Vicky, if I lived close by I would take those Fireball Whisky Apple's off your hand. I would make an apple spice cake or bread, use them to make a sweet and savory sauce to serve with pork chops. I would also make apple pie or apple crisp with it, oh yeah I would use a jar to spiked apple cider and make apple sangria . I hope my ideas help you use what you have on hand, I always enjoy watching your videos!
J. McNeese they really do taste good, just haven't made anything with them since last fall. They might be good in and apple spice cake. I might have to try that. Thanks!
Good in apple dumplings.
Ice cream!!!!!!!!
I'm so glad I found your channel! I want to get back to my rural TX/OK roots and begin canning again. Thanks for the inspiration!
Thank you for watching!
Hi Vickie
Very helpfull take on what you would make from a canning point of veiw. This is a different way of doing things from a Scottish cultuaral point of view. I have seen water bath preserving for jams ect but have never seen pressure canning used in the Scottish Highlands, I have just purchased a all American Canner AND A Presto Canner , AND THE TWO BLUE CANNING BOOKS as a result of YOUR GOOD INFLUANCE and that of Lindas Pantry. This should be an interesting journey from a trained Cheifs point ov view. Thanks for your positive influance since starting your channel.
Neil [ Lochness Scottish Highlands ]
Neil Munro you are welcome! Because I live away from the stores, and have problematic dirt/mud roads, pressure canning has been a game changer for me. I am able to put up foods that I would otherwise have to freeze, or would be perishable. I love that! Best wishes on your new canning pursuits! Please keep us informed! By the way, Scotland is one of the places that I haven't been, but wish I could visit, as I have a lot of Scottish blood somewhere back there!
My All American is on its way to Northumberland England. Cramming on all these videos and can’t wait to get started. Keep emailing UK stores to tell them they should now be selling this equipment. Thanks for all the vids. This collaboration is really helpful.
I just love your videos! Thank you for your sincerity. You're so real!
Rita Cooke thank you!
I agree with you on the pork loin! I'm not a fan at all😉 I also agree on the pinto beans!!! They are a must. I'm waiting on my last canner full of crushed tomatoes of finish so I can be done with tomatoes for the year. I love having them on the shelf but I'm am ready to move on! I have more canning coming up this week as well. I think I will look up the mushroom onion soup and try that. It does sound like it would be great to have on the shelf. ! Thanks for the great ideas!
vickie Y I feel the same. I have done so much canning in the last month that I am ready to take a break and do something else. I still have some tomatoes in the freezer, but they can wait. I think that it is time to make some soap, and I have promised some friends to make my body creme and butter. Lots to do. Thanks for watching!
I have a small freezer in the garage so I’ll be anxiously waiting for your chicken canning video. Can’t hardly wait! Thx. Jo
Wonderful! My sister is coming to visit this weekend, and I have to work in town next Monday, so I will probably can either Tuesday or Wednesday, then try to edit and upload in the next couple of days.
Great video Vickie! I use the small jelly gift jars for bone broth too because it's perfect for when I make Salisbury steak or gravy. I use pints and quarts for soups and stews. It's a staple in my pantry.
Shesacamper 1 they are perfect when you just need a little!
Shesacamper 1
I make and can bone broth too. I just canned 16 pints the other day. I love the idea of canning small jars to add to a recipe for flavoring! I will def be doing that next batch. Thanks for the idea Vickie! ♥ oh and...looking forward to your video on the rotel tomatoes....even if it might not be until next year....lol. ♥
Cece Grn as I was canning up the last batch of bone broth I came up with that idea, and I am SO glad! I don't know how many times I opened a jar for just a little! Yes, I will do a video on the Rotel style tomatoes, but it might be a little while - I need to catch up on everything else that I let slide while I canned up the harvest!
Hey Vickie, I too am a Texas girl! I lived near you for a while out off of Whiskey Springs Road and Right Hand Canyon. And now we are back in Amarillo. I have canned pinto beans for over 30 years as my way of stretching things when there are extra people at the house. Enjoy you videos very much!
Wow. Small world! My sister lives not far from there. Thank you so much for watching!
Vickie, I am enjoying everyone's canning videos so much! When you said chocolate cherry jam my mouth started salivating!!!!! Thank you for the video. Beautiful cans!!!!
julee nave thank you for watching!
Absolutely love chocolate cherry jam; and everyone who tries it agrees.
Thanks for sharing. I too love it that we can go to our pantry and pull a meal together! Love the barn for your church service. God bless.
Christine McCombs it is a wonderful feeling to know that my family is able to eat a home cooked meal in minutes! God bless!
Oh my word! I love your canning tips!!
Pork Tenderloin is great to make jerky with ... I have also cured it for Canadian bacon.
Really enjoying this run of what you would and would not make again.
I don't tend to use much beef broth either; so I boil it down into pocket soup. It's much easier to store, doesn't require a mason jar, and lasts pretty much forever. When you can boil down 3 gallons to fit into a glass supplement bottle, why not? Also, with herbs that turn the mix bitter, I dehydrate those, to add when I'm serving the meal. For instance, I dehydrate slivers of scallions for the Mongolian Beef. They would turn into slime if processed in the canner, so adding them at the last minute works best. It's just enough to rehydrate them and keep them recognizable.
With my meals that really need dairy, I vacuum seal the dairy powders, to add when heating the meal up (as in, dried sour cream powder added to canned beef stroganoff). Or, one can use the real thing, if it's available. But if it isn't, dried will work. I have discovered ways to make my desired meals work, in the way I like them. Because I am a gourmet cook, I can mostly just Ugly Chicken and Ugly Beef. The meals are just because I can and because they take a lot of work. For instance, I just made/canned chicken mole`...the authentic way. There are a lot of steps, a lot of ingredients, and it comes out fantastic. But I don't want to have to go through all that each time I want some, so I make a big pot and can it. I use the chicken bits I pull off the carcasses after I make bone broth, so there is no waste. And for the bone broth, I use chunks of the pocket soup chicken bone broth I have made from the chicken carcasses (leftover after deboning/canning). If I had any land or a garden area, I'd put those bones in a compost pile...but, unfortunately, I don't. It's a shame since they are pretty much pulverized after making bone broth. I haven't been able to get my prepper group to realize how important such things are for growing food (sheesh...it drives me crazy).
And for me, I would never waste my time nor my mason jars canning vegetables...except for tomatoes. If I was growing them myself, I'd be dehydrating and powdering the skins, making paste, sauce, and pasta sauces. *sigh* I wish. Oh well, I do what I can...or is that "I can what I can." Call me a frustrated gardener/canner, LOL...no place to have a garden (even indoors)and not enough jars available now.
wonderful skills. TY so much for sharing. very inspirational
Thanks for sharing. I enjoyed seeing what you liked and didn't like.
Prepper Potpourri thank you for watching!
This was so helpful! So happy all the ladies are doing this! I'm 66 and a fairly new canner and a new subscriber! tfs! ~ Deb
artzology welcome, and thanks for watching!
I think i might do this too ... Very smart move ... Thanks for sharing my friend... God Bless
loisann therapy Gardening Blessings!
That pie looks yummy 😋🍎
Vickie informative presentation and wonderful ideas .. those green beans garlic lemon would be on my shelf !♥️
Those Bourbon peaches got my ears perked up . . I’m beyond intrigued ! I’ll have to try that out! Thanks for the tip! I was just thinking to myself “make sure when you make those to add a vanilla bean pod” then you said you did just that and I thought “she knows what she’s talking about” . . It’s a done deal, I’m making them!
🤗
Great video!!!!! Hope you day is going wonderful!!!!!!
Mare's Okey-Dokey Homestead thank you!
Thank you...really enjoying this collaboration.:) Your little church is adorable! Wish I could join you for a service.:)
1930sgirl thank you for watching! Blessings!
This video popped up after I had just watched a new one. I really enjoy roaming around and finding older videos, especially since I'm a relatively new subscriber.
I wondered when I started watching your videos and my suspensions were confirmed after watching this one. You are a Texan and yes, we do call them breakfast tacos and we put Ro*tel in everything and that pot of beans is a must. These are all things very familiar to me, having been born in Dallas and living in central Texas all my life. It's always nice to meet another Texan, especially one who shares a name.
I'm keeping up with your current videos and catching up with older ones. Your content is so wise and helpful. Watching you is like a little piece of home. 🤠
Thank you! I love hearing from other Texans, even though we don’t live there anymore. You can’t take the Texas out of us!
This was the first video of your that I’ve watched. Looking forward to watching the rest.
Debra D thank you!
Super interesting. I've never heard of canning bacon. Questions: 1) Did you cut the chicken up raw and then can it? 2) Did you pressure can the little jars of bone broth with the quarts? I assume you have to only do 1 layer on the bottom of each size? Or maybe you do quarts in one batch and then mix pints and the little jars I typically use for pear butter in between the pints and possibly on a second layer, too? Or maybe pints in the bottom and little jars on the second layer?
We learn as we go along and I have my favorites that I can regularly.
She's a Bottler Gardens and Preserves. 👍🤗
Great video Vicki, I love watching what everyone does and doesn’t like 😊👍
So much valuable information here for somebody like me. Thank You!
Dan Lewis you are welcome!
Really enjoyed your video. I'm from Texas too and I agree with you pinto beans are a staple here. I've only canned jellies and peaches but want to try canning other things. Just need to work up the nerve and find the time to try it. Thank you for the info.
HiCyn01 thank you! I actually think that pressure canning is easier than water bath canning, so don't be afraid of it! Just follow a tested recipe (especially on process time and headspace) and reach out for help if you have questions! Happy canning!
Hi Vickie, I'm new to your channel and I wanted to say thank you for sharing this video. I am going to venture into pressure canning this year and I enjoyed hearing about the things you can and enjoy. Mutsu apples are lovely, aren't they? Have a lovely weekend. Catherine
You are so welcome! I love pressure canning, and to me it is indispensable. It clears up freezer space, and allows me to put together meals quickly, and still know what the ingredients are and how they are prepared. Enjoy!
Great information and great video! Thanks Vickie!!!
Leora Smoot thanks for watching!
We had chicken and dumplings for supper tonight made with home canned chicken breast. Love having canned meats on hand.
Thank you for sharing your beautiful work!
MidWest Katie thank you for watching!
Hi. First time watching you and I just love you. You so are inspiring. Thanks and be well.
Welcome!!
I would love to see a video on the canning of the mushrooms. They sound amazing!! Thank you for your video:)
Yes! This is the recipe I most want. Then the next time I find a big bunch of wild, edible mushrooms I'd turn them into mushroom soup for all kinds of uses!
Please make a video when you make your lotion, I'd love to see how to do that! Thanks!!!
What a great video. Thank you so much & God bless
Vickie so glad I stumbled across your channel. I haven't done any canning since our move, I need to get back at it. Shelby
🤗
I buy a boneless pork loin and cut it up into chops. Then I brown them in oil and cut them in half to fit into wide mouth pint jars. And make a Spanish tomato sauce to put in the jar. I made this before and wanted to make it again. So got a good buy on a boneless pork loin and did it again. I cover the bottom of the jar with the sauce then some thin strips of onion. Then a piece of the pork and just keep layering it like this all the way to an inch headspace, with the sauce at the top and a few thin pieces of onion. Then process for meat in a pint jar. It's so nice for a quick meal. I just make some rice and you can use the sauce over that. Add a veggie and tah dah dinner! 🍎🧅🐷
As part of your chili ingredients spaghetti sauce works great. I also add a couple of reg sz cans of tomato soup (undiluted). Nice video - thanks!
The tiny cans of broth idea is genius!
Mindy B thank you! I thought so 😁
Great response video my friend. I also have a well stocked pantry too. I am alot like you We live right off of the canned goods too year round. I am also doing a video response to this as well. Enjoyed watching yours thx xoxo happy preserving
Teasers Pleasers thank you! I look forward to watching yours also!
Can't wait to see your video! I love this series. It is the best collab series, hands-down, I've seen this whole year.
Great video!! I'm from Texas your right about the pinto beans and breakfast Taco' s!
Sandy Ferrell right???? Thanks!
Love you Mrs. Vickie. God bless.
Thank you Patricia! God bless you too!
You go girl! Love your videos! Just came across your videos somehow, but just in time. God is good.
Yes, He is! All the time!
Thank you so much for this wonderful information! Will you pretty please provide recipe(s) &/or do video(s) showing how to make the Salsa Verde, Onion & Mushroom Sauce, & your version of Rotel ... please please. I know my family would adore these.
I thought I had a video on the mushroom onion soup, but I guess I don’t. I will try to do that one soon, along with the Rotel. I just finished canning the Salsa Verde tonight, so hopefully I will have that video up this week! Thank you so much for watching!
Thank you SO much! You have my entire family drooling! Looks like I’ll be canning soon 😊
New Subbie here!! Oh my goodness Lemon Garlic Beans!! I’ve watched like 4 of your videos this morning! Awesome channel!
Thank you for watching!
I canned 12 pounds of Jimmy Dean Sausage and make SOS with it and it taste great my whole family loves it. Now I Pre cook it and use beef broth in it and don't have any issues at all.
After watching this first one of your videos I just decided to subscribe right away as you have recommended some amazing sounding foods and I am just starting to do canning again after about 35 years not doing any even though I did a lot when my children were small and even when I was a child I helped my Mom and Dad with a lot of home-canning... We used to do 52 quarts of Spring Salmon each year... and that was just the Salmon... But first... we had to catch them...
Thank you! What a joy 💕
🤗
Vickie I would love it if you would show us how to make the apple sheet cake you showed at the end of the video with your home canned apples. Thanks.
Donna Garms I will add that to my video plans - my church would be happy to help me eat it 🤗
I would love your recipe for salsa verde. I am a total newbie to doing salsa verde and I'd like to get it "right".
Marcia Parmeley I will try to make a video of that in the future.
thank you
Those peaches sounded excellent. A number have people have talked about doing pie fillings... I have yet to find one I like. I guess will have to keep trying
dhansonranch the peaches ARE excellent! I found that making apple pie filling (I love Mutsu apples) using Clearjel. It makes a wonderful pie filling!
I don't think those apples grow in this part of the world. I have used Hyer 12, a green apple, and just froze them. But the peaches, well will have to try them as you did....next year. Thanks.
I also can beans. Okay, I can a LOT of beans since going plant based. They sure are easy to get done and talk about cost effective.... one of my faves is pintos with all the spices in the jar... I open and mash then fry them up for burrito bowls.
That's what I do too. Whether eating a bowl of pinto beans, or making retried beans, I am going to use the same seasonings, so I add them all in to start. Nothing worse than a bowl of bland pinto beans!
@@VickiesCountryHome What do you use for seasonings in the pinto beans?
I have been watching the "things I will and won't can" series or playlist starting with Linda's Pantry. Her video was great (as usual) and I could hear her fine but for whatever reason your volume is sooo much lower, so I will have to come back to hear yours on a different device. Just wanted to let you know in case someone else has a laptop that doesn't have big speakers. I always say, don't be afraid of having high volume because it can always be adjusted down however I have you on max and cannot hear you although your video looks just fine. I shall return. Thanks so much!
I am so sorry that you are having trouble. I don't have any volume control on my iPhone recordings. I have purchased a microphone system for it, but had to get a replacement that just came today. Please check back! Thanks for watching!
I keep seeing the comments that your sound is low. It must be their volume is low or their device. You are easily heard on my iPhone.
@@phoebejernigan9473 I believe you are correct. I got a new device and on the update from the maker, I just checked and I can now hear her fine. Thank you for helping me to come back to this video.
I am a new subscriber, I will definetely have to try the drunken peaches.
They are definitely a favorite!
Love the collab! You're inspiring me!
Mama Mitzey thank you for watching!
What was the name of canning book. You have handy!! I am getting excited. I retired right when Cov started. and I go no where. My immune system is low . I love cook books !!!! But. I have always found canning SMART y FUN. I want to learn. Mary Gonzales Texas
The drunken and zesty peaches sound delicious! Have you tried drunken noodles? It's a wonderful Thai dish, though there's no alcohol in it, I don't believe.
Such good information!
Vickie, I ordered my vanilla beans to make some of your peaches. I am going to try apple jam or apple pie filling. Do you have a video on the pie fillings? I love your videos you give great instructions. This series has been so much fun to watch everyone's different perspectives. I would also like to make pickles. My husband loves dill pickles. I only water bath can and I am learning by watching everyone do it. I hope you are doing well. Are you still drinking your kombucha I am drinking mine. I love it!! Sometimes I think I have a little too much but that is our secret. I am going to try doing a couple of grocery hauls to try to get over my shyness but it is hard. You do such a good job.-------TRessa Daigle
Tressa's Stay at Home Life thank you Tressa! I don't have any videos of pie fillings yet, as those were made last fall before I started making videos. I just recorded a video that will be up tomorrow talking about my next 5 canning projects, plus preparing for winter. I was refreshing my kombucha while I recorded it. The SCOBY's had gotten HUGE! We had so much for a while that I put it aside for a while, but I am starting a new batch. Thanks for watching!
You might try using the fireball apples in a dump style cobbler or cake. I do fireball cherries and love it as a quick dump cobbler. I use Jiffy cake mix . Dump and of apples and the liquid in pan. Sprinkle cake mix over this. Don't stir. Dot with pats of butter and bake. Thank you for sharing your lists of liked and dislikes.
DaelithTN oooohhh... that sounds good! Would you share your recipe for fireball cherries??? Pretty please???
If you have the Ball Complete Book of Home Preserving, it is on page 155 - Spirited Cherries. If you don't, I have a video up in my canning play list for it.
When I made them again this year and up the amount of whiskey from 1 Tbsp to 2.
Just subscribed!
I'll have to try out the green beans next year 😊
I would use fire ball apples over cream cheese as a dip.
Vickie, how long do you process those small bone broth jars for?
Sarah Emerald I follow the pressure canning guidelines for pints, which I believe is 20 minutes at the appropriate pressure for your altitude. I usually just include them in the pressure canner with the pints.
Thank you so much!
I’m an Aussie and I get very confused when all you USA ladies talk about sausage, it looks like minced meat to me but I’m not sure, then you talk about Italian sausage, is it a mince meat with seasonings ?? Great video Vicki
Jen Goods I know, right? Every country, and sometimes region has it's own terms. Sausage here is ground meat (it can be almost any kind) that is seasoned, with almost anything! It can also be stuffed in casings, or bulk to be made into patties, or browned crumbled to be added to dishes. Sausage is a pretty generic term LOL 😂
She's referring to bulk pork breakfast sausage. Its not in a casing spiced with a variety of seasonings ( my fav is sage salt pepper garlic red pepper flakes) and generally patted out like a hamburger. What we call mince meat is actually a fruit product no meat at all. Italian sausage is in a casing made from a mix of meats and spices. It can be hot or sweet.
I hope this helps. Sausage has different meanings and varieties from all over the world. So far the only one I don't care for is blood sausage, ew. Lol. I'd love a recipe for an Aussie sausage! Please share if ya have one. Here's a good one for American breakfasts sausage. www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe-2103185
Mrs Vicky what kind of canner do you have? I am a beginner. am scared to death of canners. My sister in laws Sister had a big one exploded her face y chest. My goodness She is okay now. I don't want to hurt anyone if I do wrong or hurt myself. How did you start .
lovely!
We have very similar hobbies. I like you :)
Cinnamon apple upside down cake. Apple crisp. Apple butter spiced, fried apples, dip them in batter and make fritters the Asian way. Apple cranberry pie, Apple brownies no not chocolate, Apple coffee cake, Apple pound cake, sour cream apple walnut muffins or loaf cake, mincemeat, apple pie ice cream, caramel apple baked oatmeal. Want more? ;-)
How good is your freezer full of meat going to be when the power goes out for a extended time?
Which salsa verde recipe do you use?
I would love a video of you canning your bacon. The only video I have seen where it looked like I might like it kept it in strips. Your pieces sound better.
Susan Newman I can do one, but honestly it is so simple! I buy the bacon ends and pieces, stuff them in the jar and can. No parchment paper, no fuss!
Vickie's Country Home you don't brown them then can them?
No, I actually like browning at the time that I need them. I am usually also using the bacon fat in whatever recipe that I am making.
I would love to see a video on the bacon, if you have time. 😊
Fireball apples great for a cold
Put those fire apples on vanilla ice cream!!!
Yes, we have done that, and they are tasty!
Take the fireball apples to the next party. They will go quickly. You should have a link to the canning book on Amazon. I need to buy a canning book or 2 to learn and would be interested in a book review video.
👍. I might have to do that!
My Mother Dry canned a whole Case off fried pork sausage patties and it got put up and over a decade later found....... Not a jar was Bad and the Best tasting Sausage I've ever had .
🤗
Vickie did you do a video on how you can bacon. You mentioned canning bits and pieces. Gail
Gail Reese I haven't done a video on that yet, as I just started making videos a few months ago. I might be able to do that in the future though. I buy the ends and pieces for less than the strips and can those. They are our favorite!
Oh Vickie, you know that rudeness is a product of bad upbringing. I think we have to pray for them while at the same time push them to the back and not waste our time with them
Vicki, Do you have a video on canning chicken? Our little grocery store has split chicken quarters for $.69 a pound. I’d like to can up as much as I can get. After watching your video and seeing your chicken, I’d like to know how you did it. I so enjoy your wonderful channel and those delicious dishes you prepare are super good. I know this because I’ve made them. Esp like the meals in a jar. I made your beef recipe for a sick friend last week who said it was delicious. Jo
Not yet, although I am going to be canning chicken thighs next week. I will be picking up my Zaycon order this Saturday, and that is my favorite to can. Do you have a place to store them for about a week? I do plan on par cooking the chunks, then canning in broth. It is so good in recipes! I am so glad that you are enjoying the meals in a jar. I will be making more for Shana soon, so I may have some new ones to share.
Oooh, Fireball Apples over caramel ice cream, or caramel sauce over Fireball Apples...
Tiny Acres they are really good, even by themselves, but the caramel sauce idea sounds yummy!
New sub here from Atlantic Canada
Darlene Smith thanks for watching!
Do you put tomato products in your beef stroganoff?
Got my video up💗
Diane - The Canning Nana watched & added to my playlist! Great job!
Thank you Vickie💗💗
👍
🧡
I tried to make baked beans, they were not very good. Easier to buy bushes baked beans.
❤️🙏🏻
It all amounts to what you will or will not eat.
It also helps me to plan what I want to grow or buy in bulk. If I like something canned, I will grow or buy it in bulk when I can. If I don't care for it, I will plan differently.
Exactly..everyone has different tastes and abilities. I am in a huge metropolis where I no longer have the ability to have a garden. What I love about you is that you share your knowledge but are not judgmental.
Fireball apples over ice cream!
Mmm put those apples over pork chops or ice cream 🍨
Hey I am Texas girl what part of the state you live in 😊
Barbara webb I grew up in San Antonio, but live in Northern Nevada now. Where are you?
I live in Peaster Texas it's about 65 mile west of Ft Worth Texas
Apple with ice cream