I totally agree with canning the fruit and not making it pie filling. It takes two seconds to dump that delicious syrup into a pot and thicken it up, dump your fruit back in, and put it in your pie. Why would I spend all that money on sure jel when I can use a tablespoon of cornstarch right before I make my pie?
I’m so happy I found this site , I live in Australia and am only new to home food storage and have learnt so much from this, just received my All American Canner ,.thank you for all the outstanding knowledge you have given me so far God Bless
I have enjoyed this collaboration. I agree that canning the basics gives so very many more options of use. I have made the mistake of canning things that sounded good only to have them set on the shelf for years until I get tired of moving them out of my way and empty them out. I no longer can anything I don't eat on a regular basis.
I'm right there with you on the canned ground beef, I opened some last night for sloppy joes, a quick supper with some fries in the oven. Other must cans; chicken, veggies soup, green beans, dried beans/peas (for those quick meals) and many more. Things I wont can again; summer squash and zucchini (too mushy), baked beans (too much trouble for the amount we eat).
Hello Bev, I am so sorry you have not been feeling well.. I hope you are feeling better my friend..I am thinking of you. Thank you for this most valuable information. You are really my go-to and the best reference for canning and all kind jof tips:) I am telling you, you are fantastic:)) Take care Bev and get well soon xx
I leave broth on my canned beef. I make stew and sloppy joes with mine. I figure that broth can be used for many things. And I agree 100% on the fruit in simple syrup. Take an immersion blender to your apples you have awesome applesauce.
Bev, Thanks for participating! I agree with the ground beef. I love having canned ground beef. I think we're the only ones in the collab who do....haha If I didnt can greenbeans Phil would not be happy. We jar up about 100 every other year. For the record, Linda did not say anything bad about your participation. She just mentioned that you were in the collab but had not posted a video. *sigh* People are making a fuss about nothing. I'm glad you are feeling better and could participate in the collab.
It wasn't what she said in the video it was what she said in reply to comments about people being disappointed that I wasn't there but you sense remove them and I'm not worried about it
I too thought it was a lot of fuss over bugger all but then....Did you read her response to Rebecca Geney? I was shocked to be honest, there was absolutely no need for what she said in the comment section and certainly was team playing by any stretch of the imagination and i DID unsubscribe too. I wasnt originally subscribed to Bev but now I am.
Really enjoying this collab and everyones unput -totally agree on apple jelly but love green tomato minceneat -tried two different recipes and hit on one in an old Canadian Living mag -so awesome! Will never ever under pain of death can cabbage again -it's like canned compost imo lol. Cheers and love your channel!
I love canning ground beef, it’s so versatile. We use it in chili, spaghetti, tacos and meat sandwiches. I don’t can a lot of “meals” in a jar, i focus on canning proteins and veggies, individually to have more options when it’s time for breakfast, lunch and dinner recipes. Thank you for the video Bev! ❤️
Loved to hear your perspective! I’m 100% with you on pie filling. BUT I find my raw pack canned carrots to be a suitable texture, definitely not too mushy!
I've been waiting for yours, Bev! You may not know this, but I've been following you for almost 10 years, but I've had 2 different accounts. Half acre homestead forever! 😉💐🤣
So glad to see this, your such a lovely lady. Now I did carrots this year for the first time. I did the baby carrots(not the little tiny ones) in just water. My son who hates carrots loves them. The are soft but not mush, I raw pack them. Heat them with butter and brown sugar and as you say "Bobs your uncle" LOL
When I see people canning raw burger I just shudder. I tried to tell one person on youtube that it isn't a good idea and she said she will always do it as she had always done it. As far as pie filling, pie and crisp is all I use it for. Love having it there on the shelf but I may do some of what you said with my apples just to see if it is something I like. Have a great day.
My grandma always canned blackberries in simple syrup. One of the things always under her cake dome was a yellow cake with blackberries covered in chocolate frosting. Funny story: At 17 I made my first pie - blueberry. I didn't know anything about thickening. I used canned blueberries. It was delicious but all that juice ran everywhere. I learned a lot that day.
That is funny. One time a made a pie for my stepdad who loved pies of any sort. It used a frozen pastry shell and I cannot imagine how I forgot but I forgot to take out that covers the frozen crust. Stepdad had a chuckle and enjoyed the pie picking out the pieces of waxed paper. Haha. Good memories.
Hi from Australia ive just got a canner im going to be learning this art by watching you thankyou for what you do i dont have anyone to teach me so i really appreciate your content x
That’s how I learned too. Mrs Volfie and Leisa from Sutton’s Daze are my go to canners to learn from. I watch other channels too of course, but if I search for something and one of them are in the list, I go with how they do it. Between the two of them I managed to save everything except some dog food when my freezer died a few weeks ago! That canner just paid for itself lol. Hi from Vic btw 👋
I won’t do green tomato mincemeat again either. I ended up making some hand pies with it that weren’t too bad. But it wasn’t that great. I will disagree with you on cherry pie filling though. My mom always made coffeecakes with pie filling when I was little. Cherry was my favorite then and is my kids’ favorite now. I mix up the cake batter, pour a pint of cherry pie filling over top, sprinkle with streusel, and bake. I don’t like the gloopiness for pies or cobblers though and prefer to thicken my fruit fillings as you described.
I love my apple pie filling, canned meat, jam, vegetable spaghetti sauce, peaches, pickles, dilly beans, I was amazed at how many people, disliked dilly beans, they are so good :) Great list.
I would love to see your list of things that you would dehydrate again and what you will not do again. I have dehydrated a lot of things, but riced cauliflower turned into a mushy mess that stunk up the house. (Maybe I did it wrong.) I want to dehydrate potatoes. Do Idaho potatoes work, or do waxy potatoes yield better results? Cubes, or just slices? Thanks!
@@OurHalfAcreHomestead Thanks! I bought 10 pounds of Idaho potatoes yesterday, so after making orange jam this morning, I will start scrubbing the potatoes.
have you ever canned ground chicken and ground turkey and how did it come out. I used to make ground chicken into meatloaf with ground up mushrooms came out really good I was wondering if I pre-cooked the ground chicken if I could pressure can it that way with. ground up mushrooms.
I have hand-ground up turkey as a matter of fact I was stripped a cooked turkey and ground up the meat and dry candidate and it was fine but I would say try a small batch and see how you like it first
It seems canning ground beef is a love it or hate it situation. I canned ground beef for the first time this year and its all destined for pairing with my spaghetti sauce.
@@crystalh450 The one thing I have found in pressure canning is to be sure to follow the directions exactly. Be brave and do a small 4 or 5 pint test run first.
I wanted to make meatless mincemeat for my pies. Like you buy in the store. Someone recommended the green tomato mincemeat. I guess I will not try that recipe. I think there was another one I will check out, however. I really just want a bunch of fruits like the canned mincemeat you get on the shelf in the store.
Dang it, I really liked the idea of canning meatballs as a quick addition to soup. My own version of Italian Wedding soup is a hit, but making tiny meatballs is daunting on most days. (I like to make them small enough so there's always one on your spoon) I thought I'd rather spend a day just doing that and always have them ready. Was the taste/texture off?
I canned 40 jars of meatballs, Bev's recipe, using my dehydrated veggies (ground up) as a filler about 2 months ago. I have 10 jars left.....my husband and (adult) children loved them. We rarely had meatballs before I made and canned them using Bev's recipe. I have used them in stew, chili, spaghetti, made a gravy added mixed veggies and poured over egg noodles, meatball subs, on pizza and scrambled with eggs in wraps. My husband made a comment the other day about how we were getting low that maybe I should make more and hide them from the kids LOL
Love this video. 🙂🙂I think you’re the only one in sync with me not liking canned carrots. 😝😝. Mushy and weirdly strong tasting. Although fine in soups, go figure. 👍🏻👍🏻👍🏻
The only thing I failed pressure canning was raw packed meat loaf. I will never try again. Anything with meat in it gets a boiling hot packed pressure canning.
Beverly Volfie. I’m curious about why you won’t and don’t can raw hamburger. In the States the National Center for Home Food Preservation lists it as a way to preserve ground beef. What are your objections? Cutious
Hi Bev, I left the Hamburger soup recipe in the comments section of the latest ground beef video that you made, it’s below my original comment, I hope that you find it, Cindy if not let me know.
Some of my sentiments, exactly. Bev, do you season canned kidney beans? I would like to add some kind of homemade chili sauce to them. Any suggestions? Thanks so much. 🙂
I totally agree with canning the fruit and not making it pie filling. It takes two seconds to dump that delicious syrup into a pot and thicken it up, dump your fruit back in, and put it in your pie. Why would I spend all that money on sure jel when I can use a tablespoon of cornstarch right before I make my pie?
Thank you, I love your no nonsense straightforward delivery. I have learned so much from you. I hope you’re feeling better soon. ♥️
Thank you for sharing. I totally agree about the Apple Pie filling. Canning the apples in simple syrup is the smartest thing to do.
I’m so happy I found this site , I live in Australia and am only new to home food storage and have learnt so much from this, just received my All American Canner ,.thank you for all the outstanding knowledge you have given me so far God Bless
I have enjoyed this collaboration. I agree that canning the basics gives so very many more options of use. I have made the mistake of canning things that sounded good only to have them set on the shelf for years until I get tired of moving them out of my way and empty them out. I no longer can anything I don't eat on a regular basis.
That's the way I see it can the Staples the stuff you use on a regular basis
I'm right there with you on the canned ground beef, I opened some last night for sloppy joes, a quick supper with some fries in the oven. Other must cans; chicken, veggies soup, green beans, dried beans/peas (for those quick meals) and many more. Things I wont can again; summer squash and zucchini (too mushy), baked beans (too much trouble for the amount we eat).
Hello Bev, I am so sorry you have not been feeling well.. I hope you are feeling better my friend..I am thinking of you. Thank you for this most valuable information. You are really my go-to and the best reference for canning and all kind jof tips:) I am telling you, you are fantastic:)) Take care Bev and get well soon xx
Definitely will keep canning sweet pickled jalapeños 👍🏻 I will NOT can onions ever again.
I leave broth on my canned beef. I make stew and sloppy joes with mine. I figure that broth can be used for many things. And I agree 100% on the fruit in simple syrup. Take an immersion blender to your apples you have awesome applesauce.
I hope you had an enjoyable Thanksgiving. Thanks for being part of the Collab.
Bev, Thanks for participating! I agree with the ground beef. I love having canned ground beef. I think we're the only ones in the collab who do....haha
If I didnt can greenbeans Phil would not be happy. We jar up about 100 every other year.
For the record, Linda did not say anything bad about your participation. She just mentioned that you were in the collab but had not posted a video. *sigh* People are making a fuss about nothing. I'm glad you are feeling better and could participate in the collab.
It wasn't what she said in the video it was what she said in reply to comments about people being disappointed that I wasn't there but you sense remove them and I'm not worried about it
I recorded this collaboration over a week ago I just. L and couldn't upload it
I too thought it was a lot of fuss over bugger all but then....Did you read her response to Rebecca Geney? I was shocked to be honest, there was absolutely no need for what she said in the comment section and certainly was team playing by any stretch of the imagination and i DID unsubscribe too. I wasnt originally subscribed to Bev but now I am.
Crab apple jelly is the very best .Your right as always. Like your reasoning.
Thanks Ms Volfie - right on Time for me❣️🥰
Really enjoying this collab and everyones unput -totally agree on apple jelly but love green tomato minceneat -tried two different recipes and hit on one in an old Canadian Living mag -so awesome! Will never ever under pain of death can cabbage again -it's like canned compost imo lol. Cheers and love your channel!
I canned apple pie filling once, never again. Also laughing at some of the other things you will not can, totally can relate.
I love canning ground beef, it’s so versatile. We use it in chili, spaghetti, tacos and meat sandwiches. I don’t can a lot of “meals” in a jar, i focus on canning proteins and veggies, individually to have more options when it’s time for breakfast, lunch and dinner recipes. Thank you for the video Bev! ❤️
Meg H I did the same this year. One year I did “meals” and we ended up getting burnt out. This way we have more variety!
Loved to hear your perspective! I’m 100% with you on pie filling. BUT I find my raw pack canned carrots to be a suitable texture, definitely not too mushy!
I've been waiting for yours, Bev! You may not know this, but I've been following you for almost 10 years, but I've had 2 different accounts. Half acre homestead forever! 😉💐🤣
🥰🥰🥰😘
I love watching your videos. I'm glad you participated.You all really help me in not wasting my time. Thanks again. Take care.
So glad to see this, your such a lovely lady. Now I did carrots this year for the first time. I did the baby carrots(not the little tiny ones) in just water. My son who hates carrots loves them. The are soft but not mush, I raw pack them. Heat them with butter and brown sugar and as you say "Bobs your uncle" LOL
Been watching the collaboration, it has given me better ideas of what I want to can, ( or shouldn't can!) Thank you!
When I see people canning raw burger I just shudder. I tried to tell one person on youtube that it isn't a good idea and she said she will always do it as she had always done it. As far as pie filling, pie and crisp is all I use it for. Love having it there on the shelf but I may do some of what you said with my apples just to see if it is something I like. Have a great day.
Thank you for sharing. Great tip on carrots & turnips (rutabega). I'll try that, since I didn't like them plain.
Thanks Bev much appreciated!! Besafe.
Konrad
Thanks so much for sharing your education
I have learned so much watching your videos. I really started dehydrating after watching your videos. I like to watch you cook and can also.
My grandma always canned blackberries in simple syrup. One of the things always under her cake dome was a yellow cake with blackberries covered in chocolate frosting. Funny story: At 17 I made my first pie - blueberry. I didn't know anything about thickening. I used canned blueberries. It was delicious but all that juice ran everywhere. I learned a lot that day.
My sister did that with blackberries once oh my goodness
That is funny. One time a made a pie for my stepdad who loved pies of any sort. It used a frozen pastry shell and I cannot imagine how I forgot but I forgot to take out that covers the frozen crust. Stepdad had a chuckle and enjoyed the pie picking out the pieces of waxed paper. Haha. Good memories.
Love this video Bev! You are sooooo right on all this!!!
Thanks for all you do. I appreciate you. Hope you feel better soon. Sending good energy and hugs.
Bev, I asked Leisa to do this video.. Had no idea she would do a collaboration.. I am soo excited.. as this helps me out greatly!!!
Hi from Australia ive just got a canner im going to be learning this art by watching you thankyou for what you do i dont have anyone to teach me so i really appreciate your content x
That’s how I learned. :)
That’s how I learned too. Mrs Volfie and Leisa from Sutton’s Daze are my go to canners to learn from. I watch other channels too of course, but if I search for something and one of them are in the list, I go with how they do it. Between the two of them I managed to save everything except some dog food when my freezer died a few weeks ago! That canner just paid for itself lol. Hi from Vic btw 👋
Ooh me too! Wheatbelt WA. Good luck!
@@kristylee3005 wheatbelt wa too x
I hope & Pray you are feeling better. Big hugs..
I LOVE this video! I think you should do this every year.
Hey Bev! Thanks for your list. Always enjoy your videos.
I love canning crabapple jelly too! It’s so good!
I so respect your opinion on this as a beginner canner and gardener.
BTW celery is still going strong 💪.
♥️👍🙏🇺🇸🤓
Wonderful!
I've never canned Kidney Beans........I need to do that. Thanks for sharing. Take care....love u
Love you back!
I won’t do green tomato mincemeat again either. I ended up making some hand pies with it that weren’t too bad. But it wasn’t that great. I will disagree with you on cherry pie filling though. My mom always made coffeecakes with pie filling when I was little. Cherry was my favorite then and is my kids’ favorite now. I mix up the cake batter, pour a pint of cherry pie filling over top, sprinkle with streusel, and bake. I don’t like the gloopiness for pies or cobblers though and prefer to thicken my fruit fillings as you described.
It was very interesting hearing your choices to can again or not. Take Care. God Bless
I love my apple pie filling, canned meat, jam, vegetable spaghetti sauce, peaches, pickles, dilly beans, I was amazed at how many people, disliked dilly beans, they are so good :) Great list.
LOVE Dilly Beans!
all I could do on the don'ts was giggle and laugh...you are soooo cute and funny
Smart lady with such good advice 💕
Could you do a video in the rutabaga and how you use them afterwards. I would love to learn how. Thanks.
Thank you Bev!
Thank YOU!
Thank you!!! Big help
Hello wow good information I always need information because I hope to be a person that does canning. Thank you for sharing
I really like kidney beans in three bean salad also
Love you lady!
Thanks for getting straight to the point!
Thank you for sharing this with us! -Karen
That’s so funny, I just made 2 batches of green tomato mincemeat! 😂 🥧
Thank you..
Very informative. Thankyou
I loved the collaboration! Hope you had a great Thanksgiving!
I would love to see your list of things that you would dehydrate again and what you will not do again. I have dehydrated a lot of things, but riced cauliflower turned into a mushy mess that stunk up the house. (Maybe I did it wrong.) I want to dehydrate potatoes. Do Idaho potatoes work, or do waxy potatoes yield better results? Cubes, or just slices? Thanks!
I do half inch cubes with my Vidalia chop Wizard and I do eighth of an inch slices I blanch some dehydrate them
@@OurHalfAcreHomestead Thanks! I bought 10 pounds of Idaho potatoes yesterday, so after making orange jam this morning, I will start scrubbing the potatoes.
have you ever canned ground chicken and ground turkey and how did it come out. I used to make ground chicken into meatloaf with ground up mushrooms came out really good I was wondering if I pre-cooked the ground chicken if I could pressure can it that way with. ground up mushrooms.
I have hand-ground up turkey as a matter of fact I was stripped a cooked turkey and ground up the meat and dry candidate and it was fine but I would say try a small batch and see how you like it first
It was interesting to hear what you would & wouldn’t can again Thx for sharing luvs ya 💋💕~Tina
Please stay well, enjoyed your thoughts on canning :)
Ahh! Very enlightening- thank you for the tips! Especially the ground beef. I'm going to try it again- hopefully, I'll do better this time.. 🙄😊
I don't care what they say you're a damn good woman lol.
Hi Bev. Thanks
Great video! Very informative! Have you ever had tomato preserves? My Mom made them and they were so good!
I just canned meatballs a few days ago.. i hope they are ok.. baked them and added tomato sauce..
They should be fine I just thought it was a lot of fuss it's easier just to have the campground meat that's all
It seems canning ground beef is a love it or hate it situation. I canned ground beef for the first time this year and its all destined for pairing with my spaghetti sauce.
@@crystalh450 The one thing I have found in pressure canning is to be sure to follow the directions exactly. Be brave and do a small 4 or 5 pint test run first.
Yup, I’m with you on ground beef and pie filling!
It would be great if you would do a video on making your potato soup.
Thank you!! Awesome video
One thing that surprised me was the meatballs! I thought you loved canned meatballs!
I was keen to do this for a quick addition to certain soups!
I just found the camp ground beef more versatile
Love, love love this, great video Bev 😊❤️
very good tips thank you
I wanted to make meatless mincemeat for my pies. Like you buy in the store. Someone recommended the green tomato mincemeat. I guess I will not try that recipe. I think there was another one I will check out, however. I really just want a bunch of fruits like the canned mincemeat you get on the shelf in the store.
Dang it, I really liked the idea of canning meatballs as a quick addition to soup. My own version of Italian Wedding soup is a hit, but making tiny meatballs is daunting on most days. (I like to make them small enough so there's always one on your spoon) I thought I'd rather spend a day just doing that and always have them ready. Was the taste/texture off?
Nothing wrong with them you go ahead and make them it's just something I don't use that often so I won't can it again
I did my first meatballs a few days ago..
I canned 40 jars of meatballs, Bev's recipe, using my dehydrated veggies (ground up) as a filler about 2 months ago. I have 10 jars left.....my husband and (adult) children loved them. We rarely had meatballs before I made and canned them using Bev's recipe. I have used them in stew, chili, spaghetti, made a gravy added mixed veggies and poured over egg noodles, meatball subs, on pizza and scrambled with eggs in wraps. My husband made a comment the other day about how we were getting low that maybe I should make more and hide them from the kids LOL
Nice video and info Bev !!!
Love this video. 🙂🙂I think you’re the only one in sync with me not liking canned carrots. 😝😝. Mushy and weirdly strong tasting. Although fine in soups, go figure. 👍🏻👍🏻👍🏻
Bev I canned Apple Butter AWESOME and Watermelon Rine jam yummy 😋
Thanks for the explanation of what Rutabaga is. I know now it’s a Turnip as we known it in Britain 😁
They are called sweedes there
Bev i hope you're feeling better.
Canned meat is a must. I love rutabaga and carrots for pasties
The only thing I failed pressure canning was raw packed meat loaf. I will never try again. Anything with meat in it gets a boiling hot packed pressure canning.
Raw packed ground meat and meatloaf should never be cans that way
I only found out about canning meat just recently. I didn’t know people did that . 💜
Maybe not green tomato mincemeat but what about green tomato ketchup? Recipe from UA-camr 1870s Farmhouse. I just made a batch. Smelled great!
Great video
Beverly Volfie. I’m curious about why you won’t and don’t can raw hamburger. In the States the National Center for Home Food Preservation lists it as a way to preserve ground beef. What are your objections? Cutious
I just don't trust that many tiny pieces of cut meat to be clean enough that pressure canning at Raw will kill all the bacteria
Carrots, agree. Waste of time and JARS.
Hi Bev, I left the Hamburger soup recipe in the comments section of the latest ground beef video that you made, it’s below my original comment, I hope that you find it, Cindy if not let me know.
What's the expiration date for ground beef
Do you have a video of your vegi-tomato sauce and your chicken with stock for soups ?
Yes, I’d love to watch those too!
I could not get the links to open Bev. I don`t know why..
Loved it!!
I have been a subscriber forever, but youtube must have taken you off my list. I just subbed again.
Happened to me, too!
Some of my sentiments, exactly. Bev, do you season canned kidney beans? I would like to add some kind of homemade chili sauce to them. Any suggestions? Thanks so much. 🙂
No I've never gone that far so I can't help you there
@@OurHalfAcreHomestead Thank you for responding. Maybe I can find a recipe online. 🙂
I do like canned carrots 🥕. To each is own. 😃
yup! I just like to have some firmness when I bite into a carrot...like you said personal preference!
I love mustard pickles
Thank you for your list. Some people love canned ground beef, and other folks hate it. I guess that I will need to do a small batch as a test.
Yes, I need to try too. I will can some dry and some with broth and see which works best for me.
The links don't work.
I am 73 and have never eaten a rutabaga!
It's can be an acquired taste!
Commonsense to just make apples or any fruit with syrup. Providing its canned and available, there are endless possibilities.
And I love my canned carrots.
Will you can celery again?
I did this year
Can I use the water I blanch the celery in to fill the jars?
@@stacymeasheaw2021 sure you can!
Lm