RRH Class: Making and Preserving Cream Soups
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- Опубліковано 30 вер 2024
- At the request of several of our viewers, we present this class on several ways to make shelf stable cream soups. We work with two recipes, Cream of Mushroom soup and Cream of Chicken soup that are absolutely delicious.
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Pam, thank you so much. Your teaching method is absolutely perfect. I haven’t been in a proper classroom in 30 years and I was so excited to get some lined paper and take notes. You should consider adding a Thanks button so we can show you our thanks ❤️
Agree about the THANKS button!
I love how you put so much work and effort into your work for us. Thank you so much.
You are welcome. Jim
I doubt we would have so many high 😢school dropouts if you could teach the teachers how to teach make learning fun. I bet your students just loved you. Great lesson
Absolutely love this series! Thank you so much for sharing these with us.
You are very welcome.
You and Jim are the cream of the crop in the UA-cam world!!! ❤
Pam, I dont comment much, but I have been watching your vidoes since the pandemic. I have learned so much from you!!!! I appreciate every single video to teach me how to garden, can etc. Thank you for all the hard work to educate us. I am grateful.
Love the intro! and thank you for the creamy soup tips! Oh yes, I found the link on the Web page! just had to scroll down to the near end! Thank you for these! We love the Bear Creak country kitchen soups! We also stocked some in long shelf packaging as now the cost is almost 6 dollars a piece in some stores, Blain's Farm and Fleet mail order sells them at a reasonable price if you want to buy in bulk. The BEST one is the Minestrone! Oh it's so good! you'll want to add little extra water though, and at one time I took out half of the large pasta and added a can of beans to it. still was delicious! esp is you sneak in meat balls!
I like this video, because it gives me a path around the Bioengineered ingredients that are found in so many cream soups.
This was great! I am always upset when I find a channel that has all these weird rebel way of doing things. One reason why I love your channel so much is your so good at teaching , and you vary what your teaching , and you use safe methods ! Please keep on going ! We love you both !
The sad thing about the store soups (campbells) is that it has bioengineered ingredients.
I know that matters to some people, but I am not deterred by that.
Oh my goodness…I’m admitting that I was getting ready to dry can potatoes (we had a huge crop)…wow your explanation just convinced me to stick with the pressure canning in liquid!!! Thank you ❤
Good! I was horrified when I first saw one of those dry canning videos! I've only been canning for a year and was terrified to start with, those videos made me know I chose the correct path.
I tried dry canning potatoes and they are not good.
I dry canned with a pat of butter. Fried in a bit of oil or butter. Yum
Reminder that Hoosier Farms sells powdered cream to make this completely shelf stable.
Very true! A great reminder. Thank you.
If you ever decide to purchase this, I would be interested in your opinion of its taste and texture in the recipes you make. You cook much more than I do and I would value your opinion.
Several years ago my cousin moved from CA to my city, NYC. I went to her apartment and gave it a thorough cleaning and put a few things in the fridge for her. The big hit was "Make your own chicken soup" ingredients. In separate containers in the fridge I left her noodles, rice, vegetables poached in chicken broth, and shedded poached chicken. I left a container of plain chicken broth/soup in the fridge and a few in the freezer. All she had to do was mix and match what she wanted.
It was such a hit that the "make your own chicken soup" package is what I now bring to someone who needs a bit of love and support.
I find it comforting to have jars of plain chicken soup in my pantry and freezer. I can use it for cooking, or I can turn it into chicken soup.
And if any of you have Greek friends, ask them for some Avgo Lemmono. (That's not how its spelled, but how it sounds.). Then ask for the recipe!
Dr. Pam and Dr. Jim I LOVE, LOVE LOVE these new classes!!! I appreciate all the time and effort you put into teaching and encouraging us. Thank you!!
I wish you would have been my accounting professor!!! I love learning from you. Thank you for a great class.
Wow, thank you!
You are amazing!!! I truly appreciate your trainings. I recently bought a FD and will be making lots of powders. Thank you so much for sharing your knowledge on how to preserve nutritious food and savor homemade flavors.
You are so welcome!
Pam is the definition of sass with class. I love it! Thanks for the great tips, now and as always! ❤
Clearjel is meant for canning. It's a modified cornstarch that only solidifies upon cooling.
I love your experiments! they give me ideas. Like I can probably make my broth with all the leafy greens and herbs I want the flavor of, and then remove them before using in the actual recipe for canning. Thanks for sharing!
Sounds great! Jim
Great video Pam and Jim! Hope you had a great Thanksgiving.
Thank you. Yes, our holiday was great.
Всех вам благ, здоровья, добра, мира и процветания!💟💕💜👍💚🧡👍👍👍👍👍💙💖💖👍👍👍💟💕💜👍💚🧡👍👍👍👍👍💙💖💖👍👍👍💟💕💜👍💚🧡👍👍👍👍👍💙💖💖👍👍👍💟💕💜👍💚🧡👍👍👍👍👍💙💖💖👍👍👍💟💕💜👍💚🧡
You're an awesome instructor!! I was an equestrian instructor for 14 yrs...I hope I was back then as effective and classy as you are now in presenting this material !! 😃👍
Thank you for sharing your wonderful knowledge and teaching us and others. It has helped me immensely in the way I want to preserve and prepare food for my family and friends. I really appreciate the hard work you and Jim put into your helpful videos. Much love and respect from Georgia. May God continue to bless and be with you both.
Hi Pam, love the class! I was howling when I heard your reaction about canning potatoes without liquid. When I saw that video, my first thought was "what would Pam say"? Now I have the answer! 😂
LOL! You are so welcome!
I have watched a video on dry canning potatoes. I won't risk it. I would however love it if there was a way we could crowd-fund the testing of some of these rebel canning recipes. Any ideas Pam?
Pam has a data logger that might work for testing these things. She’s also shared where to buy it if anyone wants to test canned food.
I use a usda approved recipe for pie filling that uses clear gel - I thought that was ok - also if you could address the use of celery in canned recipes (esp soups) I’d be grateful-
Is that with pressure canning or water bath calling?
@@mrs.bissonnette7498 pie filling water bath, soups pressure canning
We spell the butter & flour mixture ’roux’ in south Mississippi. Being close to New Orleans, LA we make a lot as a base for gumbo. You make it really dark but not burnt to get that deep rich flavor. I use chicken broth in most of my gravy’s.
I’m loving all y’alls videos & knowledge on prepping for our future through canning and dehydrating and dif cooking. +++
Mmmm.. mushrooms yummy. Thanks & God Bless y’all.
I see you typed ROUX later on the screen. Ha. No matter how you spell it as long as you don’t burn it … yummy. Lol.
I'm so happy to listen to this video! I'm done buying canned soup, so many of them are made with bioengineering....I've made a dry mix with freeze dried celery. Hope to hear how to can cream soups.....thank you!
Another home run! You are so dedicated it's a beautiful thing. Thank you.
As you prepare your cheese making video, please consider giats milk. It is readily available in dried form at Walmart. I love goats milk cheese and adding it to your food storage allows you to prepare many more recipes.
Walmart also has canned goat milk.
I am SO excited to hear you are doing a video on cheesemaking from powdered milk. I hope you will also consider doing a book on this subject. Especially as there is so much information on it that you can't do it all in a class.
I am thinking about that!d. Thanks for the encouragement.
Wow! What a great series!! Thank you so much for your meticulous research and your concise and entertaining presentation. I' m looking forward to making cheese with you.
Wow, thank you! So glad you liked it!
QUESTION: How would you adjust the liquid content to get a “condensed soup” (out of the can) consistency? I have used “cream of“ soups right out of the can without adding additional liquids as part of some of my personal recipes. I would love to have not only the recipes here in, but the ability to create a condensed consistency to support some of my personal cooking needs.
Dr Pam. I love watching your videos. I am a bit confused though. Right now, in my canner, I have your recipe for split pea and ham soup. This is pureed and you just now mentioned not to puree soup. Also, I just watched your video on canning apple pie filling, and it has the gel thickener in it and you now just said not to use that. Can you please clarify for me. By the way, the pea soup is absolutely delicious.
Some people are willing to take risks and play canning roulette with malpractices. I certainly don't mess with that. I saw someone canning bacon the other day. Thank you for your amazing videos. I learned canning last year, and you have been my main source of information. You're a great teacher.
Thank you so much. So glad you are firm in practicing safety in your canning!
Fantastic class today showing the different ways of storing and the taste and texture after making it. Thank you for doing what you do.
Thanks Pam. A couple of questions. How would this replace cream of mushroom soup in a casserole?
How can I store dry milk powder long term, as many dried whole milks are only shelf stable for 6 months, if that.
You are such a great teacher!
By the way, retirement looks good on you!
Thank you so much!
Would you rather store powdered soups or canned this way- taking space and longevity in to account? Thanks:)
BOP
I would like to know how to make sour cream.
Coming soon.
@@RoseRedHomestead 💝💝💝♥♥♥♥
Thank you Pam for all you and Jim do! I'm looking to making and preserving these two recipes. I always learn something from every video y'all do.
We hope you enjoy them. Jim
Ty for the egg slicer tip. Great for olives, strawberries & so much more.
I love your videos. I do have a question about a question about wiping the rims with the vinegar, don’t you need to change areas on the towel as you go from jar to jar? If you hit a grease spot on jar one or two, aren’t you spreading it to jars 3-8? What is your thoughts?
love your channel. i used to be a rebel canner, no no one got sick but i decided any product that shouldn't be canned safely i will buy commercial product's. my Q for you is why is is ok to can apple butter?
Excellent video thank you. You can also get powdered heavy cream.
You are welcome. Yes, I should have mentioned that.
I have a fellow canner that cans butter and bacon. I’ve told them not to do this but they say it’s fine and they haven’t gotten sick as well. I would never do that.
There are such special processes that commercial canners have to go through to make the canned dairy and thickened soups and gravies, they have the tests, they have the proper equipment, leave it to the pros to be food safe. Still I love Red Feather Butter and Bega Cheese imported
Ok, then stay with your commercially canned products. And yes, there are thousands of commercially canned products that are very good and safe. For home canning, we suggest is that you follow the USDA tested recipes to be safe. It is a lot of work and time involved, but there is that sense of satisfaction. Jim
@@RoseRedHomestead I was commenting on the processes that they can do for the canning of the foods we can't do at home, actually wondering what the differences are, And I WAS NOT being opposed to the lovely processes you show us how to make. Just knowing that the commercial canners can do what we can't, would love to know what they do that is different. Just saying, curious, not opposed
You are absolutely the best teacher!! No elephants allowed in my kitchen. I will be following the USDA. Heat transfer is so important. Thank you for all you do to teach us.😊
I love the was you explain the science of canning.
I also thicken most everything with modified corn starch(not instant, the cookking variety) , which is approved for canning. So for something requiring thickening that only uses flour, it works ok. Haven't tried any roux type recipes with it.
Thank you for doing all you do for us that want to do safe canning for our families.
I just shared that video today!! There’s a Rebel canning group on Facebook- I couldn’t help myself. I had to share it. 🤷♀️
I just love these classes! I love all of your videos! You're doing great things!
Thank you so much! That means a lot to us.
My grandmother was a canner, and, i inherented all her supplies, however my mother never bothered to learn any of her tricks. Watching your videos makes me feel like i havent lost out on the opportunity to learn this survival skill! Im a botanist and having access to these scientific approaches is just wonderful! Thank you so much!
Sending love all the way from Australia!!
You mentioned that the canned versions didn't have as much of a robust flavor. I wonder if adding more of the seasonings prior to canning would make that method taste the same?
Thank you for all your hard work Pam & Jim - I love your teaching style - you make it so easy to learn
Absolutely awesome video ! Can’t wait to try these recipes.
Pam, can you use your autoclave calibrating device to see if the potatoes get hot enough in the dry jar during pressure canning without water? Be the woman with the gadget again. I have seen people do this too and, since they cook the potatoes after opening the can to a high temperature, it seems like it might be safe - but what do I know? I haven’t tried it yet because I am not a rule breaker either, but I would LOVE to see you use that calibration device to prove that it doesn’t get hot enough in the can to be safe. Easy enough to do with chopped white potatoes, right?
I would love to see that too! I assume this was for dry canning potatoes?
@@bonniesteffens2454 yes. Thank you! I edited to clarify.
We looove Chef John! His voice and inflection are great and I love the dad jokes. I'm so happy to see you adapt his recipe because he has quite a few I'd love to be able to put up when things are in season. *Fun fact: we used his beef wellington video for Thanksgiving and it was absolute magic.
That is great! Jim
I love that you are so thorough in your videos. I also love that you are a scientist and share that knowledge with us. I love learning and the way I learn best is by understanding the why and how things work so that I can better understand and retain the information. And that's why I love your videos and the things you teach us every day! Thank you, thank you, thank you!❤
I have done mushroom & chicken cream soup.And man is it way better than store bought
FYI - I saw that same video about canning potatoes dry. I just kept saying… you were just lucky that you didn’t kill some one (yet)
I am confused by you response. Please explain what you mean. Jim
Thank you so very much Pam & Jim !! I’ve been wanting to try this for a long while.
As always, Pam, I’m so appreciative for your very clear instructions.
I’m Thankful for both of you ❤
You are so welcome!
I think the canned will get better . I find that things taste better as they sit. I can freeze and dehydrate i
Since I seen freezer bricks we make a lot of them and not all soups. We use those Glad plastic containers and perfect for two. My military husband loves what he has called FMREs (Frozen Meals Ready to Eat)😂. I love making soups and they are So handy especially when we are lazy or in the summer busy in the garden.
I do have a dry mix recipe book and need to take some time this winter to prep more.
It is very scary what some are showing to the untrained preserver. Hope they find your channel.
Great job you two!
Thank you so much and I LOVE your idea of FMREs!
I just love how you explain and simplify the instructions on how to do every thing. Thank you so very much for all your time and efforts.
You are very welcome.
These classes are wonderful and I have to support the person who wished you were her professer in college or even in elementary/high school. Boy did I miss out! Thank you! Do you think you could have a class about all of the uses of using bean powder for soups, thickeners, etc. and even benifits those with high bloodsugar believe it or not!
I generally don’t like cooking anything that takes more than 30 minutes, but after watching RRH classes and shown how to do things step by step, I am encouraged! I am trying this cream of mushroom and cream of chicken soup recipes. We are in the times where we do need to prepare for grid down or other emergency scenarios, so we do have to do the work. Thank you, Pam for showing us precisely step-by-step cooking. It really helps me!
So glad you found the information useful!
Thank you! I have the tinned soups but due to the high volume of sodium I just cannot eat them. I will make my own in the future!
Pam, great video again. I love how thorough you are in the content of your videos. Great job.
Thank you so much!
Yes bear creek,But i want my own.
I bet some wild rice in the creamed chicken soup would be great too.
Yes, but only after opening it. Be sure not to can the soup with rice--rice is on the DO NOT CAN list!
Love this series. Thanks again, for everything Pam, and Jim :).
Our pleasure!
Thank you so much! I love your elephant bell story. In the “rebel” group I’m in I always say “Your grandmother wasn’t in a car seat. Your mother wasn’t in a car seat, we didn’t have to be in a car seat, now our children are in a little Fort Knox rear facing until they’re 12. We know more now. Just because you didn’t die doesn’t mean thousands of others didn’t before you”. I just don’t take that kind of chance with my families lives.
I really love the idea of the powdered soups and all the kids need to do is add water. I don’t have a freeze dryer, would there be somewhere I could purchase the ingredients and make them up myself?
You could purchase the #10 cans of FD veggies from Augason Farms and then powder them yourself. Or, there are also other brands as well.
@@RoseRedHomestead I will look into that, thank you!
Great class Miss Pam! Also, it is really helpful to know the "why" on things. It's that old thing about chopping-the-ends-off-of-the-ham thing, where come to find out Great-Great Grandma did it because she didn't have a big enough pan!
What a darling photo of the two of you!
I appreciate all the needed information you both share with us.
Thank you so much for taking so many under your wing and tech us “line upon line, precept upon precept, here a little, there a little.”
Our pleasure! Thank you very much.
I love this so much ❤❤ thank you
Thank you, Pam and Jim, for all your hard work presenting this information!
Thank you. New to canning, always look to you for advice. I'm 71yrs old. Helped mom with preserving foods when i was a teen. Never did it myself. Just got my pressure canner yesterday. I do watch other channels do canning, but, very suspicious about some of their methods. I trust everything you say. You back up you methods with scientific facts & FDA RECOMMENDATIONS. THANK YOU SO MUCH for teaching us the correct ( less deadly, lol) ways .
I’m not seeing downloads. Is this a class I had to sign up for ahead of time?
Same question
I noticed that you leave the instant pot “keep warm “ on when you were canning. Doesn’t that lengthen the time for natural venting? I’ve just purchased and started using an IP Max for canning, still learning.
I’m excited to watch this! ❤
Excellent as always!
Thank you! Cheers!
I just entered the whole (pressure) canning world, I'm from The Netherlands, nooit the USA.
I paused the video at the DO NOT section.
I was wondering if coconut milk has the same effect as dairy cream in soups, if it also might capsule the botulism bacteria?
Thank you so much,i really like the way you explain things. Just a few videos to go 😂🎉 (this is my first).
This is FANTASTIC! Thank you so much for the really informative lesson. I'm definitely going to make both of these soups to freezedry for my family :D
I’m looking forward to making cream soups with all my vegetables that I fd and turned into powders. Every vegetable that I could get my hands on and can afford because I have a black thumb when it comes to gardening i fd and then powdered. Thanks for the tip for the potato flakes for a thickening I have a lot of packaged flakes I can repurpose.
Very interesting. But I have a question. Since the broth you used in the chicken soup was already pressure canned, will the broth in the soup taste too cooked? Like little burned? Just wondering. For that reason I wouldn’t make that soup with previously canned chicken. Am I wrong?
I've been loving your videos practically since your beginning.
So im definitely looking forward to the RRH Classes.
However I was uable to locate the information sheet for this one.
I wonder if the difference in the taste comes from the canning processing time. Sort of "over cooks" the mushrooms and chicken? I know you adjusted the cooking times, but I wonder if tweaking that even more would solve that problem.
You could also purchase powdered heavy cream.
Yes--I should have mentioned that. Thank you.
Pam, I cannot locate the handout that you mentioned regarding this topic. I did expand the "more" and the "..." is for saving or reporting. Please help. Pamela - thebunnylady
Hi Pam, I love your videos. This one was great. I do have a question, how does one use these soups in casseroles calling for a can of cream of soup, undiluted?
I am having difficulty finding the recipe sheets to print off, I have been to the website you listed and it just takes me back to the video.
Can you explain Bio-engineered foods. I try not to buy anything that contains a bio-engineered ingredient. The Bear Creek soup is bio engineered, which is sad because it has a long shelf life. I don't buy them anymore.
This was very informative. My daughter has gone gluten free this past year. Her health is much better. I used canned cream of chicken soup in a potatoe recipe for Christmas and the next day she had a terrible migraine. I will try making your recipe and use it in my potato recipe and see how it works. Could I use potato flakes to thicken my soup? Thanks for your knowledge, you are a blessing indeed.
Canned cream of soups are canned commercially. Are you aware why those soups, and milk are canned commercially but not recommended in household? Spaghetti is have pasta
Can't find the link to download the information sheets/recipes to follow along.
Go to our website, scroll to the bottom and you will find the place where you can download the RRH Class Handouts. roseredhomestead.com/
Love your Preserving Cream Soups video. Can you write on your whiteboard before video taping?
Thank you for all you do. I love your RRH classes. Question can I substitute turkey instead of chicken?
If we aren’t to add the noodles or rice, how do the commercial companies make and can chicken noodle soup or chicken and rice soups????
In the video, you mention a recipe document in MS Word to download but I'm not seeing that. I would love to get that. Thank you!