Here's the link for the second edition of the Little Mountain Ranch Family Cookbook Preorder and digital cookbook www.littlemountainranch.com/store Thank you so much for all of your support with what we're doing here at Little Mountain Ranch! We appreciate you all so much! 💚 Love, Chelsea and Dan
Hi Chelsea ! Congratulations for the second edition of your Cookbook. Would you consider later to ship it worldwide ? I would love to have your cookbook at home but I am not fond of digital book. I like to turn pages, put post-it here and there but sadly I am living in Europe ... Thank you for your videos, they are really inspiring !
Navy beans are named after the US Navy, which began serving them as a staple food to sailors in the mid-1800s. The beans were chosen because they were nutritious, inexpensive, and had a long shelf life, making them ideal for long voyages.
I love that you forget your onion goggles, forget an ingredient still in the basement, miscalculate an amount, etc etc. So normal. Thank you for being you and taking us along on the adventure that is your garden and kitchen. God bless!
Hello from Midwest USA. Im a 67 year old mom to 14 children, all adults now. We used to have a massive pantry, and i enjoyed canning mostly meat and vegetables. I became disabled so the canner was given away to one of my sons. Can you believe i have recently begun canning again, only on a much smaller scale! Your videos are invigorating to me!
Hi Chelsea. My family has lived in Massachusetts since 1620. Boston baked beans are an important staple in our family tradition. I still use the recipe from my great great grandmother from back in the 1800s. I always use salt pork. By using salt, pork, no other salt is needed in the recipe. I know some families tend to use bacon which is also a delicious choice. I love your videos so much. What an incredible year of harvest and canning!
I grew up having homemade baked beans, with hot dogs on the side, every single Saturday night. My mom always used her grandmother's bean pot. I now own that bean pot (it is over 125 years old) and just used it to make baked beans a month ago. I love owning/using this pot and sharing its origins. To think my great grandmother was using this same pot in the 1800s just blows me away. The pear sauce and jelly sound really delicious. My guess on jars is a bit over 1300. You have been busy this year.
I'm from Kentucky and I've always had salt pork, was always cook when home grown up. I've always loved it.. still use it in green beans and fry it up .
Beanie Weenies! Oh, the memories! From childhood lunches to quick meals even now at 65-they’re still a comforting classic. Tasty, simple, and those beans are a little gift for the gut! ❤🙏👍🏻 Nothing like it!
We use quite a lot salt pork in Norway (and Sweden). Salted belly pork cut like thick bacon strips and fried in the pan, with potatoes and "duppe", it's like a thick bechamel sauce with nutmeg and onions. I love it, but I don't think it's very common amongst people under 45 😊 We also use salted pork knuckle meat in split pea soup. We cure ham (the whole back leg) in salt and hang it to cure for 6-9 months, and eat with eggs, on sandwiches and as a salty element on the side of porridge. In the west of Norway they use mutton in many of the same ways. I took a college course in "traditional Norwegian cooking and food preparation", so I guess I'm more interested in these traditional foods and preparation techniques than most Norwegians 😊
One of the nicest things about living in the north is that, by the time I'm ready to do the bulk of my pressure canning, our garage can serve as a massive, walk-in refrigerator. The temperature in there consistantly stays between 1 and 4 degrees celcius for well over a month. Oddly enough, despite the fact that we have 3 full-sized refrigerators, I still somehow manage to regularly run out of space this time of year.
I have an idea to help you not forget your glasses for the onion chopping. A sun glass clip can be glued to any surface on your chopping board, like even a plaque or a wood T shaped stand. ❤ Oh and even clip it on your fridge 😀
Chelsea, have just ordered your digital cookbook in New Zealand. I’m in hospital at the moment which is my 21st time since June last year so have had plenty of time to watch your videos. I’m hoping I will soon be able to get into my garden which is a shambles. I have so enjoyed watching your videos. You inspire so much love and hope in me. I’m lucky with the support of my family as well. My son Cameron went to Kelowna 20 years ago for Trampoline competition and he had his 11th birthday at Tyax Mountain Resort out from Lillowet. Loved our visits to Canada. Hopefully in the future if health permits we will make it again. Cheers from Titirangi, Auckland. Lynda xx
Kia ora Lynda. I lived in Konini Rd, Titirangi way back in the 1970's. I hope your health improves so that you will be able to enjoy your garden again. Take care and all the best. Jeanette, Utakura, Northland, NZ.
Lynda, praying your out of hospital and feeling well so you can enjoy your garden. Dirt and sun therapies are such a wonderful gift for our bodies and souls. ❤️
I'm so curious if your grown kids absolutely crave your food. I would! My mom is a pretty decent cook, as am I, but I can't quite make recipes just like her, so still love going over for dinner. Given you make everything absolutely home-made, I'd imagine nothing compares!
I have used the same electric canner for well over a year and love it! I don't see well and was apprehensive about using a stove top canner. The electric canner is very easy to use. I don't remove the regulator at all but point it to the left or right until it is time to turn it to the can position. That way I don't need to search to find it!
I suspect navy beans got their name from being one of hte foods that navies could store onboard ship without fear of spoilage, which was the biggest concern. In the old days before refigeration, having foods that wouldn't spoil was a huge concern for ships that were on the sea for long periods.
If you tilt up the front of the fridge just a tiny bit (with like a paint stirring stick, wedge or packer or so) gravity will pull the door shut when left open. Most people think their fridge needs to be level, but actually having it tilt slightly backwards has advantages. The drain for condensation on the inside (against the back wall) also drains out better if slightly tilted backwards. Don't pull it up like an inch so the door slams shut, but just a bit that gravity pulls on the door so it autocloses is enough.
Thank you for your videos. My mother in law had a massive stroke yesterday and will be passing away tomorrow 😔 and this video has been a wonderful distraction😊
Yarmouth Nova Scotia here..I use salt pork in my baked beans, salt fish with pork scraps, and a local Acadian dish, rappie pie..nothing beats it for those 3 meals
We love hotdogs in beans, call it Beenie Weenies. We don’t have it often, but it’s a regular go-to meal when we don’t feel like cooking! Love all of the canning and cannot wait to see the pantry tour!
I must say I love how you measure seasonings! Approximations are the best way to measure😊. I imagine that you have probably canned over 2000 jars this year (probably closer to 3) I don't can near as much as you and I am over 500 jars since June.
Migardener has a video on the history of navy beans, they were propagated in Michigan and the company that commercialized them got a contract with the government to provide them to the Navy.
I’ve used salt pork in soups and beans when I don’t have a ham hock or ham. It’s a good replacement. Yes as a kid hotdogs in beans. We ate it but as an adult I don’t like hotdogs really. I like polish dogs. Strange I know! Have a great day!!😊😊
Could you please do a video on canning dry rice with spices and herbs to make with meals, and extracts, like vanilla and almond etc? Thanks Chelsea, I hope you will still be with us over your winter, encouraging us🌻
Love love love this channel I not only have your first cookbook but because if you I am about to try pressure canning for the first time ever-using a canner my grandparents owned. Speaking of the Navy, my grandfather was the one who ordered the pressure canner and he was in the navy years ago. I was going to explain where the “Navy” name came from, having grown up in Boston, MA and making some educated guesses followed by research, but clearly it was covered!!!!
You mentioned that you use the bottom thread for the one inch head space. Where the top threads start can also be used for 1/2 and 1/4 inch headspaces.
navy beans were served to the forces because of their high nutrient and long life properties, so yes you are correct, we call them haricot beans in england xx
Chelsea, Congratulations on the release of your new cookbook! I have learned so much from you and love all your videos. You have inspired me to do more canning. I have the All American Canner which I am so grateful for. However, to save time, I see the need to invest in additional canners and a large roaster. For the extra canners, something lighter in weight than the one I have. I think the electric canner is a wonderful option as well as a the Presto. I do love the idea of a steam canner too. I can’t wait to up my productivity. Congratulations on finishing up your canning season. Enjoy the break. Before you know it, the holidays will be here and the next Pantry Challenge. Looking forward to upcoming pantry tour! 🧅🧄🥔🍠🍐🫐🍓
I’m in Smithfield, Va home of the ham. Smithfield Foods and Gwaltney started here. A little corner store here still salts their hams the tradition way!
I’m guessing 1015 jars of food. ❤️ And yes, done with bulk canning. But I do see you sharing a type of meal in a jar thing going forward. Can’t believe you had snow. That would be a bit hard. We are having an amazing autumn here in MN. We could definitely use a little rain. But then, poof, the leaves are gone. Seasons …. 🍁
I can't find real Salt pork anymore. The stuff in the store is just expensive bacon IMO! I got an electric pressure canner for my birthday last year. Love it. We are empty nesters and I haven't used my big canner since the kids moved out. Definitely keeping the big one but I really love the electric one. I so enjoy watching you, blessings!
I have a pressure cooker for the stove and the presto electric and I love that thing. The presto one for the stove hasn’t ever been used yet. lol. It is to hot in my kitchen to use it in the summer. ❤ Love watching you can and all your videos. 😊
Hi Chelsea! I am going to guess that you have canned over 1000 jars this year. I love watching you provide for your family. This is the way I grew up and it brings back so many lovely memories of helping my mother can food for the winter, many blessings to you and your family
I love salt pork. Fry it up to crispy and then add to recipe. It is less fatty that way with a good deal of the fat rendered out. I love this for flavoring corn or fish chowder as well.
My favorite jelly, and most flavorful, I made this year, was from covering peach pits and skins in water, and cooking it on low, overnight, in a crockpot, and draining the peach scrap juice, to use with low sugar pectin, in making a very quick jelly! It tastes like biting into a fresh peach! It's a great gift, made from scraps most people throw away, since peach pits can't be fed to animals! The next thing I'm going to try making with peach pits, is ALMOND EXTRACT! I don't can peaches, because "the juice isn't worth the squeeze"; but my mother inlaw does, so I'm going to ask her for the pits and skins! She can just freeze them until we can pick them up! I'm 62 years old, and am enjoying trying new canning recipes, especially meals in a jar, for days I'm not well enough to cook my dear husband of 38 years, dinner. He likes simple meals, so even if I can have cooked, canned, burger, he can add Manwich Bold sloppy Joe sauce to, he'd be happy. If anyone has a copycat recipe that is able to be canned, I'd appreciate that!
Chelsea, I love my presto canner too. I found that the steam vent didnt pop up sometimes. I discovered that the wires grid system in the lid can interfere. So I now check the placement of the spokes as I am checking my rubber seal.
Can you share your baked beans recipe? And do the beans get mushy when they’re done? I’ve seen them done with dried beans many times, but never cooked.
Hi from Australia Chelsea. My guess is 1340. You are amazing and I love watching all that you achieve each year. I'm currently watching all your earlier videos. Carolyn
Hot dogs and beans with a baked potato on the side was a standard dinner for us growing up. And it had to be all beef wieners and Heinz beans in tomato sauce. Mum added in brown sugar, dried mustard, some apple cider vinegar and garlic and onion powder to make it her own.
I already ordered the updated cookbook. I figure I can pass along the first one to one of my kids. I am going to miss seeing you can!!! I’m surprised you don’t want more pork and beans than just 5 quarts. I made some last year and I now know what I did wrong-didn’t put enough liquid!!! I’m going to follow your recipe this year. I have canned a lot of tomatoes, cranberry juice, dried beans, pickles and relish. I still need to finish the tomatoes in my freezer, make cowboy candy from peppers in freezer, strawberry jam from fresh strawberries I froze , make those baked beans and more meals in jars. Oh and more cranberry juice.
I always enjoy watching you do whatever you do. You're very calming to watch & your voice is calming, too. I grew up eating Beanie Weines by Van Camp, I think. 😊 My mom is from the South & she always cooked with Salt Pork or fat back, which is what they called it. I cook with it, too. Beans, greens, etc. If I don't have that, I'll use bacon or ham. I've really learned a lot from you. Thank you for sharing.
I've always put hot dog sausages and bacon in a Boston bean pot, but now I fancy it with ham. It's such a quick and nutritious meal and served with warm crusty bread, perfect for chilly nights.
Can you offer a downloadable program? I know its not the same. I wonder if there are any printer or publishers in the UK that could do an on-demand type thing.......
You can leave the regulator on. If you turn it to the side it actually pushes up. I have one and been doing that for over a year. I learned that from someone else.
I totally understand your becoming an electric canner convert!! I have a Nesco and its ease of use and nearly monitor-free operation is just SUCH a boon!! I don’t even mind that it doesn’t hold as many jars as a traditional canner.. Having to not babysit the pressure dial is worth it!!
Here in Germany you can buy pork that is salted (cured) and lightly smoked it´s called "Kassler", I use it for soups because it gives a very good flavour for lentil, cabbage or bean soup. (I make a stock mit the meat and then shred the meat and put it in the soup or use it for stir frys). But you can also make it as a roast or you can get rips like that too.
Hi, did you ever tried a vegetable chopper? I bought the fullstar in amazon and it is the best kitchen gadget that I bought in a long time! I cry a lot too with onions but this year, I have been able to process over 50 pounds of onions in record time without a tear 😮. It is perfect for chopping carrots, peppers and even celery for the freeze dryer. In addition, I soak the onions before peeling and those tricks worked great. Hoping this personal experience will help you. Have a good day
I always make my baked beans with salt pork it is very good.I also had wieners & beans as a kid.I love how you never waste any food, congrats on all your canning this year.🙂🇨🇦❤👍👍👍
Here's the link for the second edition of the Little Mountain Ranch Family Cookbook Preorder and digital cookbook www.littlemountainranch.com/store
Thank you so much for all of your support with what we're doing here at Little Mountain Ranch! We appreciate you all so much!
💚
Love,
Chelsea and Dan
Hi Chelsea ! Congratulations for the second edition of your Cookbook. Would you consider later to ship it worldwide ? I would love to have your cookbook at home but I am not fond of digital book. I like to turn pages, put post-it here and there but sadly I am living in Europe ... Thank you for your videos, they are really inspiring !
@LittleMountainRanch Chelsea I ordered your cookbook for start of a new collection since mine perished in the fire
@LittleMountainRanch Can we buy in Canadian dollars?
Will this come to the states? I’ll pay the extra for shipping if needed.😊
Navy beans are named after the US Navy, which began serving them as a staple food to sailors in the mid-1800s. The beans were chosen because they were nutritious, inexpensive, and had a long shelf life, making them ideal for long voyages.
@ImaOKay522 Many thanks for the giggles
I love that you forget your onion goggles, forget an ingredient still in the basement, miscalculate an amount, etc etc. So normal. Thank you for being you and taking us along on the adventure that is your garden and kitchen. God bless!
Hello from Midwest USA. Im a 67 year old mom to 14 children, all adults now. We used to have a massive pantry, and i enjoyed canning mostly meat and vegetables. I became disabled so the canner was given away to one of my sons. Can you believe i have recently begun canning again, only on a much smaller scale! Your videos are invigorating to me!
My mom used to fry up the salt pork crispy. Make milk gravy out of the grease and put it over boiled potatoes. Yummy. Memories.
Hi Chelsea. My family has lived in Massachusetts since 1620. Boston baked beans are an important staple in our family tradition. I still use the recipe from my great great grandmother from back in the 1800s. I always use salt pork. By using salt, pork, no other salt is needed in the recipe. I know some families tend to use bacon which is also a delicious choice. I love your videos so much. What an incredible year of harvest and canning!
If you are comfortable to share that recipe, i would love to try it out! Greetings from Germany and thank you so much! 🫶❤️
I grew up having homemade baked beans, with hot dogs on the side, every single Saturday night. My mom always used her grandmother's bean pot.
I now own that bean pot (it is over 125 years old) and just used it to make baked beans a month ago.
I love owning/using this pot and sharing its origins. To think my great grandmother was using this same pot in the 1800s just blows me away.
The pear sauce and jelly sound really delicious.
My guess on jars is a bit over 1300. You have been busy this year.
I'm from Kentucky and I've always had salt pork, was always cook when home grown up. I've always loved it.. still use it in green beans and fry it up .
Beanie Weenies! Oh, the memories! From childhood lunches to quick meals even now at 65-they’re still a comforting classic. Tasty, simple, and those beans are a little gift for the gut! ❤🙏👍🏻 Nothing like it!
We made this too for our family 😁!
We use quite a lot salt pork in Norway (and Sweden). Salted belly pork cut like thick bacon strips and fried in the pan, with potatoes and "duppe", it's like a thick bechamel sauce with nutmeg and onions. I love it, but I don't think it's very common amongst people under 45 😊 We also use salted pork knuckle meat in split pea soup. We cure ham (the whole back leg) in salt and hang it to cure for 6-9 months, and eat with eggs, on sandwiches and as a salty element on the side of porridge. In the west of Norway they use mutton in many of the same ways. I took a college course in "traditional Norwegian cooking and food preparation", so I guess I'm more interested in these traditional foods and preparation techniques than most Norwegians 😊
This is a pin-worthy comment. I find I'm drawn to all of the "old-ways." Thank you so much for sharing the information here.
Beanie Weinees! A childhood staple in the USA!! I still enjoy them at age 73. A good quick lunch and those beans help one’s gut health. ❤️🙏👍🏻
I am also 73 years old and I just had Beanie weenies with my Great-Grandson this afternoon for lunch.
@@lorrainebustillos53😋👍🫶❤️
👍🫶❤️
One of the nicest things about living in the north is that, by the time I'm ready to do the bulk of my pressure canning, our garage can serve as a massive, walk-in refrigerator. The temperature in there consistantly stays between 1 and 4 degrees celcius for well over a month.
Oddly enough, despite the fact that we have 3 full-sized refrigerators, I still somehow manage to regularly run out of space this time of year.
I have an idea to help you not
forget your glasses for the onion chopping. A sun glass clip can be glued to any surface on your chopping board, like even a plaque or a wood T shaped stand. ❤ Oh and even clip it on your fridge 😀
Congrats on a great canning year, Chelsea. So inspiring and always learning something from you.
Chelsea, have just ordered your digital cookbook in New Zealand. I’m in hospital at the moment which is my 21st time since June last year so have had plenty of time to watch your videos. I’m hoping I will soon be able to get into my garden which is a shambles. I have so enjoyed watching your videos. You inspire so much love and hope in me. I’m lucky with the support of my family as well. My son Cameron went to Kelowna 20 years ago for Trampoline competition and he had his 11th birthday at Tyax Mountain Resort out from Lillowet. Loved our visits to Canada. Hopefully in the future if health permits we will make it again. Cheers from Titirangi, Auckland. Lynda xx
Kia ora Lynda. I lived in Konini Rd, Titirangi way back in the 1970's. I hope your health improves so that you will be able to enjoy your garden again. Take care and all the best. Jeanette, Utakura, Northland, NZ.
Lynda, praying your out of hospital and feeling well so you can enjoy your garden. Dirt and sun therapies are such a wonderful gift for our bodies and souls. ❤️
I'm so curious if your grown kids absolutely crave your food. I would! My mom is a pretty decent cook, as am I, but I can't quite make recipes just like her, so still love going over for dinner. Given you make everything absolutely home-made, I'd imagine nothing compares!
I have used the same electric canner for well over a year and love it! I don't see well and was apprehensive about using a stove top canner. The electric canner is very easy to use. I don't remove the regulator at all but point it to the left or right until it is time to turn it to the can position. That way I don't need to search to find it!
I suspect navy beans got their name from being one of hte foods that navies could store onboard ship without fear of spoilage, which was the biggest concern. In the old days before refigeration, having foods that wouldn't spoil was a huge concern for ships that were on the sea for long periods.
Had hot dogs and baked beans often when growing up
If you tilt up the front of the fridge just a tiny bit (with like a paint stirring stick, wedge or packer or so) gravity will pull the door shut when left open.
Most people think their fridge needs to be level, but actually having it tilt slightly backwards has advantages. The drain for condensation on the inside (against the back wall) also drains out better if slightly tilted backwards. Don't pull it up like an inch so the door slams shut, but just a bit that gravity pulls on the door so it autocloses is enough.
I'm gonna say 2000 jars this year!
I love the way you work, you tidy and clean as you go and it's just such a joy to watch you harvest and can
Thank you for your videos. My mother in law had a massive stroke yesterday and will be passing away tomorrow 😔 and this video has been a wonderful distraction😊
I would love to see the steps of processing your honey.
2 year supply is awesome. I wanted to can some jelly and tomatoes this year but I’m dealing with cancer
Beanie Weenies, that was a common food when my Dad was on strike. It was cheap and would feed us and fill our bellies.
Always enjoy your canning videos 😊
Hmmm! A spicy pear jelly sounds good served with pork tenderloin.
Hi Chelsea, im going to guess 1207 jars you canned this year..Thanks for another video . I truly enjoy your videos..Love sent from Kentucky ❤❤
Yarmouth Nova Scotia here..I use salt pork in my baked beans, salt fish with pork scraps, and a local Acadian dish, rappie pie..nothing beats it for those 3 meals
We love hotdogs in beans, call it Beenie Weenies. We don’t have it often, but it’s a regular go-to meal when we don’t feel like cooking! Love all of the canning and cannot wait to see the pantry tour!
I must say I love how you measure seasonings! Approximations are the best way to measure😊. I imagine that you have probably canned over 2000 jars this year (probably closer to 3) I don't can near as much as you and I am over 500 jars since June.
I make fruit leather for my husband out of canned peach sauce. He loves it. I bet it would be good with your pears, too.
Migardener has a video on the history of navy beans, they were propagated in Michigan and the company that commercialized them got a contract with the government to provide them to the Navy.
I’ve used salt pork in soups and beans when I don’t have a ham hock or ham. It’s a good replacement. Yes as a kid hotdogs in beans. We ate it but as an adult I don’t like hotdogs really. I like polish dogs. Strange I know! Have a great day!!😊😊
Could you please do a video on canning dry rice with spices and herbs to make with meals, and extracts, like vanilla and almond etc? Thanks Chelsea, I hope you will still be with us over your winter, encouraging us🌻
Chelsea!!!!!! Thank you!!!! I have the Presto canner and never could figure out how to skip the warm jar part!!!!!! Im so excited 😅
Love love love this channel I not only have your first cookbook but because if you I am about to try pressure canning for the first time ever-using a canner my grandparents owned. Speaking of the Navy, my grandfather was the one who ordered the pressure canner and he was in the navy years ago. I was going to explain where the “Navy” name came from, having grown up in Boston, MA and making some educated guesses followed by research, but clearly it was covered!!!!
❤❤❤ Growing up, we made and used salt pork in our homemade baked beans. Beeanie weenies has been a favorite, easy meal for over 60 years!
Ican turkey and chickens soups. Or favorite way to use them is a pot pie filling. I just make a rue to thicken it, dump it into a crust and bake it. ❤
You mentioned that you use the bottom thread for the one inch head space. Where the top threads start can also be used for 1/2 and 1/4 inch headspaces.
I used salt pork in pinto beans to season them. That is a thing in the southern states of America
LOVE the process of the Presto Canner guide you provide know I will try it. Thank you Thank you.
navy beans were served to the forces because of their high nutrient and long life properties, so yes you are correct, we call them haricot beans in england xx
Salt pork is amazing in beans with homemade bread, we would spread the salt pork onto the bread.
I just canned 14 jars of beans and 22 jars of veggie stock now I’m tired but happy! 😊
This video made my blood run cold as I remember oh no I was making jam!
I put bacon in mine as well, I cook it a little before I add it.❤️
I've been out of town on Grandma duty the last week. Was excited to come to 2 new videos to watch! 🎉🎉
I was raised with salt pork always the seasoned for our food. I really like it, but a very light dose!
I've been yelling at ya through the screen lol to put them on when cutting your onions😂
I'm hoping you are going to bring us some new meals in a jar recipe🙏
Oh me...only the Lord knows how many jars you've canned..and you...😊😊...you're truly awesome and lovely....blessings to you and yours ❤❤❤❤❤❤❤
Salt pork still a common ingredient used in traditional Newfoundland cooking. Local name once fried is called scunchions.
In the UK Heinz make canned baked beans with mini hotdog style sausages in them. Very popular. 😊
Chelsea, Congratulations on the release of your new cookbook! I have learned so much from you and love all your videos. You have inspired me to do more canning. I have the All American Canner which I am so grateful for. However, to save time, I see the need to invest in additional canners and a large roaster. For the extra canners, something lighter in weight than the one I have. I think the electric canner is a wonderful option as well as a the Presto. I do love the idea of a steam canner too. I can’t wait to up my productivity. Congratulations on finishing up your canning season. Enjoy the break. Before you know it, the holidays will be here and the next Pantry Challenge. Looking forward to upcoming pantry tour! 🧅🧄🥔🍠🍐🫐🍓
I’m in Smithfield, Va home of the ham. Smithfield Foods and Gwaltney started here. A little corner store here still salts their hams the tradition way!
I’m guessing 1015 jars of food. ❤️ And yes, done with bulk canning. But I do see you sharing a type of meal in a jar thing going forward. Can’t believe you had snow. That would be a bit hard. We are having an amazing autumn here in MN. We could definitely use a little rain. But then, poof, the leaves are gone. Seasons …. 🍁
in Quebec.. u use pork salt. porc salé..often for yellow pea soup also i use it a lot for cuban rice and beans version. "CONGRIS"
I grew up in Newfoundland where they eat a lot of salt pork. Its a very strong, salty flavour. You dont need a lot, its very dense and intense
I can't find real Salt pork anymore. The stuff in the store is just expensive bacon IMO! I got an electric pressure canner for my birthday last year. Love it. We are empty nesters and I haven't used my big canner since the kids moved out. Definitely keeping the big one but I really love the electric one. I so enjoy watching you, blessings!
Another awesome video! Great job with all that canning. You deserve a break for sure. Val C ❤️🙏🏻
I have a pressure cooker for the stove and the presto electric and I love that thing. The presto one for the stove hasn’t ever been used yet. lol. It is to hot in my kitchen to use it in the summer. ❤ Love watching you can and all your videos. 😊
Hi Chelsea! I am going to guess that you have canned over 1000 jars this year. I love watching you provide for your family. This is the way I grew up and it brings back so many lovely memories of helping my mother can food for the winter, many blessings to you and your family
1900 cans on the shelf is my guess. With a ton of love and goodness mixed in.
😮good tip for skipping the warmup for the canner 😊
I love salt pork. Fry it up to crispy and then add to recipe. It is less fatty that way with a good deal of the fat rendered out. I love this for flavoring corn or fish chowder as well.
Weenies and beanies is the only way we eat baked beans. 😀
Hello from Eastern Ontario
Congratulations Chelsea on your successful year of canning. I can’t wait to see the pantry tour. And I’m going to guess 1345 jars.
Chelsea, my guess is 1400 jars this year. Great job!
glad I found you through Gridlessness
Welcome!
Awesome work, Chelsea. Hope you sell lots of books. Enjoy tour break.
Total jars 1590!
My guess is 1550 jars! I think you did around 1200 last year if I remember correctly. Amazing accomplishment 🎉
My favorite jelly, and most flavorful, I made this year, was from covering peach pits and skins in water, and cooking it on low, overnight, in a crockpot, and draining the peach scrap juice, to use with low sugar pectin, in making a very quick jelly! It tastes like biting into a fresh peach! It's a great gift, made from scraps most people throw away, since peach pits can't be fed to animals!
The next thing I'm going to try making with peach pits, is ALMOND EXTRACT! I don't can peaches, because "the juice isn't worth the squeeze"; but my mother inlaw does, so I'm going to ask her for the pits and skins! She can just freeze them until we can pick them up!
I'm 62 years old, and am enjoying trying new canning recipes, especially meals in a jar, for days I'm not well enough to cook my dear husband of 38 years, dinner. He likes simple meals, so even if I can have cooked, canned, burger, he can add Manwich Bold sloppy Joe sauce to, he'd be happy. If anyone has a copycat recipe that is able to be canned, I'd appreciate that!
Chelsea, I love my presto canner too. I found that the steam vent didnt pop up sometimes. I discovered that the wires grid system in the lid can interfere. So I now check the placement of the spokes as I am checking my rubber seal.
I live in North Florida, and we call hot dogs in baked beans beanie weenies. It's sold in cans down here.
Can you share your baked beans recipe? And do the beans get mushy when they’re done? I’ve seen them done with dried beans many times, but never cooked.
So glad for you to be done!!!! Can’t wait to see what you fill your videos with next. Always enjoy your work. Jean Colorado USA
Hi from Australia Chelsea. My guess is 1340. You are amazing and I love watching all that you achieve each year. I'm currently watching all your earlier videos. Carolyn
I am guessing 1500 jars this year!!❤
Hot dogs and beans with a baked potato on the side was a standard dinner for us growing up. And it had to be all beef wieners and Heinz beans in tomato sauce. Mum added in brown sugar, dried mustard, some apple cider vinegar and garlic and onion powder to make it her own.
I learn something new every time I watch your videos. You inspire me to preserve more. lee
I already ordered the updated cookbook. I figure I can pass along the first one to one of my kids.
I am going to miss seeing you can!!!
I’m surprised you don’t want more pork and beans than just 5 quarts. I made some last year and I now know what I did wrong-didn’t put enough liquid!!! I’m going to follow your recipe this year.
I have canned a lot of tomatoes, cranberry juice, dried beans, pickles and relish. I still need to finish the tomatoes in my freezer, make cowboy candy from peppers in freezer, strawberry jam from fresh strawberries I froze , make those baked beans and more meals in jars. Oh and more cranberry juice.
Navy beans got there name because they where a staple food for the us navy in the early 20th century
I always enjoy watching you do whatever you do. You're very calming to watch & your voice is calming, too.
I grew up eating Beanie Weines by Van Camp, I think. 😊
My mom is from the South & she always cooked with Salt Pork or fat back, which is what they called it. I cook with it, too. Beans, greens, etc. If I don't have that, I'll use bacon or ham. I've really learned a lot from you. Thank you for sharing.
Here is an idea… use a cork for “Mcgyvering”
A handle on your food mill😊 ask Dan!
My guess on jars is 1640! Linda, Quebec city, Canada
They are called Navy beans because they came from Michigan in a small port town near the Great Lakes. So many navy ships in the area.
I've always put hot dog sausages and bacon in a Boston bean pot, but now I fancy it with ham. It's such a quick and nutritious meal and served with warm crusty bread, perfect for chilly nights.
I would love to buy your cookbooks but I am vegetarian, since 1976. Love your content!!💚🩵
I do hope we can get your cookbook in Europe. Last time i wasnt able to get your first book. 😭
We're wokring on a shipping option overseas that's affordable. Right now the cheapest we could find was 120.00 which is outrageous!
@@LittleMountainRanch Yes thats a crazy price. But i'm a patient girl lol thank you for answering. 🥰
Can you offer a downloadable program? I know its not the same. I wonder if there are any printer or publishers in the UK that could do an on-demand type thing.......
Yes, they were grown to feed the Navy men!
You can leave the regulator on. If you turn it to the side it actually pushes up. I have one and been doing that for over a year. I learned that from someone else.
I totally understand your becoming an electric canner convert!! I have a Nesco and its ease of use and nearly monitor-free operation is just SUCH a boon!! I don’t even mind that it doesn’t hold as many jars as a traditional canner.. Having to not babysit the pressure dial is worth it!!
Here in Germany you can buy pork that is salted (cured) and lightly smoked it´s called "Kassler", I use it for soups because it gives a very good flavour for lentil, cabbage or bean soup. (I make a stock mit the meat and then shred the meat and put it in the soup or use it for stir frys). But you can also make it as a roast or you can get rips like that too.
Hi, did you ever tried a vegetable chopper? I bought the fullstar in amazon and it is the best kitchen gadget that I bought in a long time! I cry a lot too with onions but this year, I have been able to process over 50 pounds of onions in record time without a tear 😮. It is perfect for chopping carrots, peppers and even celery for the freeze dryer. In addition, I soak the onions before peeling and those tricks worked great. Hoping this personal experience will help you. Have a good day
I have an electric presto canner. We are a small family of 5 so I don’t can the volume that you do. I love it because I can walk away from it .
I think altogether you have almost or right at 1800 jars
I want a hardcopy it is beautiful
I always make my baked beans with salt pork it is very good.I also had wieners & beans as a kid.I love how you never waste any food, congrats on all your canning this year.🙂🇨🇦❤👍👍👍