The BEST EVER Beef Stew | Canning Squash, Pumpkin Butter, Cowboy Candy
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- Опубліковано 11 жов 2023
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I'm nearing the end of the canning season here on our ranch, but there's still a few things to get into jars. Today, I canned up a bunch of squash, made some cowboy candy and some delicious pumpkin butter. I also made up a batch of beef stew for dinner, which was absolutely delicious. I hope you enjoy coming along with me.
Thanks for watching!
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Hey Chelsea. You and I are named twins. My name is Chelsea as well. I am from upstate New York. I am completely blind, so I do not cook at all, but I enjoy listening to your videos and hearing all about your farm and everything you do. You have a beautiful family, and keep up the great work.
Chelsea is very slim and has light sandy and very curly long hair. She has a smile that can light up any space, she’s just as lovely as she is sweet and a hard worker! I hope you have a way of “reading” this, maybe some kind of voice generator? I don’t know much about services for the blind, sorry.
Hi Chelsea. Greetings from an hour north of Toronto. I freeze dry my pumpkin and squash that I’ll use in baking. I first bake it, then FD. Once that’s done, I put it in the blender and when ready to use, I use 1 cup of powder and add enough water to get the consistency I want. That would be 1 cup of prepared squash/pumpkin. Works great and saves space in the freezer.
I freeze dry mine also and find that it's very easy to me it the consistency that you want.
As much as I LOVE each & every video that you do, I have to say…by the end I am exhausted! 😂😅. I know you must hear this all the time from viewers… I am still relatively new to your channel (found you in the spring) and am completely & totally addicted …always waiting anxiously for your next one. I turned 80 in July…used to do most of what you do, now. - - just on a much smaller scale. So much of your lifestyle I miss terribly, but am grateful that I was blessed with living in the country and all that can go with that. But, I digress… my point is that I’m in awe of your zest for life & completely astounded at what you accomplish in a day. Even on my best days in the past, I’m pretty sure I couldn’t begin to keep up with you and, I’m completely sure I would be cranky & whiney if I tried! 🙃😛. I truly hope you can realize how many lives you bless and touch by letting us in to your world . Thank you so much for the joy you bring to me . What a gift 💝
I have a recipe for Pumpkin Nut Cookies that we love. Our middle son told me that if they ever come home in the fall & there are no pumpkin nut cookies they will know it is time to put me in a home. 🤣 Such a brat.....
I watched a homesteading UA-camr scoop out a squash with a canning flat lid and it worked like a dream! You guys teach us so much! Thanks for all you do Chelsea! Xoxo
Great idea. Thanks!
I loved all the activity going on behind you when you was jarring up the pumpkin. I especially liked the little black cat bouncing down the stairs. ☺️🐈⬛🧡
Please share more on your new breakfast! Love your channel, and all your recipes.
A great option is to freeze dry the pumpkin, blend it into a fine powder, then rehydrate to make instant, shelf-stable pumpkin puree. Works fabulous!
I think you should roast some diced squash then freeze dry them. I bet those would be fantastic for crunchy bits on your green salads.
Hi Chelsea I am Seedy Hollow from Zone 3 SW of Thunder Bay, Ontario. I just planted my garlic today😊 I have froze my jalapenos for Cowboy Candy I will watch so I know how you make it. I am freezing my tomatoes as they ripen for my sauces and salsa. I am excited to do some meals in a jar with my pressure canner.
My favourite stew is lamb. I use shoulder of lamb cut into cubes, bone cooked in with everything too. So I chop 2 large onions, 1 red 1 white, 2 leeks chopped, 4 or 5 crushed garlic cloves, carrots, and sweet potatoes. All veggies sweated down, meat browned, all placed in my slow cooker. Add salt pepper, mixed herbs, fenugreek, 1 to 2 teaspoons of Colmans mustard powder, and I use 4 tablespoons of proper oyster sauce, not oyster flavoured. I have allergies so I use this instead of stock cubes. Cook for 4 to 5 hours low and slow, then thickened with cornflour (again due to allergies) Delicious. 😊
Hi Chelsea. I dont think it's at all odd to have veggies for breakfast. Before sugar filled cereals people most likely had a savory breakfast, so the research your mother in law did makes total sense. Best wishes from 🇬🇧 Cora
My daughter's secret add to Beef Stew is a big spoonful of Marmite/Vegemite, her hubby and kids just love her version!!
Suggestion for all of the veg scrap. I save my onion peels, celery tops and carrot ends in a freezer bag. Then when I make broth I use the scraps instead of whole veggies. Saves $$ and helps with waste.
When you eat like that you are also getting a lot more nutrients along with that fiber! I was recent,y diagnosed with MS and I switched to an anti inflammation diet called the Wahls protocol and she wants you to eat 9 cups of vegetables a day! That’s a lot of veggies, but once I started eating that way my symptoms calmed way down! I have way more energy, and my bowels have thanked me!
Hi Chelsea,
My word you are a very busy woman… I am 71 years young and I grew up in the city of Baltimore Maryland… I always dreamed about living on a farm….I love watching your videos, my sisters and I are going on a trip to Niagara Falls, in a few weeks.. I can hardly wait…. Take care and God Bless🙏🏼
Yahooooooo!!!!! Squash day is the best day! ❤❤❤❤
You're very fortunate!! Walking onions are so expensive. ❤❤❤❤
Chelsea you should add your water first because the water level rises when you put your jars in so there is less water and you don't want to run out of water during the processing time.
Cowboy candy is new to me - interesting! That breakfast makes good sense; I'd eat it!
I look so forward to your channel.
I often eat vegetables for breakfast just because I’d rather! Always love watching you, you make it interesting and keep it moving😊! Peace-
I worked up a bushel of apples. Apple Butter and Apple Sauce. Apple Jelly from the peeling from the Red Apples.
Just love watching you.. that cowboy candy looks great..
The beef stew looks delicious and with weather being cold it warms the body up. Love watching you do all the canning with everything else you are busy doing. Thank you for sharing
I was looking for the recipe, because I noticed it had no oil….. then you said you almost forgot the oil.😂 thanks for the smile!!
I just got some Egyptian walking onions too! I’m super excited. Lots of them have a little green tops already. 🧅🧄🌱🤞🏻👩🏼🌾
Wonnderful video, the squash and pumpkin recipes are amazing, looking forward tothebeef stew - I eat a lot of thick soups and stews for breakfast!
I just ❤ your videos
Always such a joy to watch you work!
I have freeze dried baked and pureed pumpkins. Powdered in the blender is nice for baking. It can be rehydrated to the consistency you desire or the thickness. And it is very smooth. Good for a smooth soup. Or a quick snack using very hot water, bit of butter and sweetener of your choice. Do try it!
I really like watching your videos! Thank you for sharing!
You can use an old canning lid to scrape the squash too!
pumpkin curry is also great
Live in northern Maine 15 miles from New Brunswick Canada , good winter food is a must love your videos.😊
A used canning lid works great for scooping squash out too! Pumpkin butter looks very interesting.
You eat that with jam & bread
Eat what you want for breakfast, it's your meal and it shouldn't matter what anybody else thinks.
Folks eat pizza for breakfast and breakfast for supper all of the time.
Would like to know what you do with your spaghetti squash!!!
Beef stew looks so good. I like mine thick, too!
The beef stew looks divine! I am not a squash lover except for pumpkin pie, strange as it seems. Can’t wait to get your stew recipe 🥰
That sounds like a wonnIderful breakfast
Great instructions & I love watching how you are so efficient in the kitchen! Thanks for sharing! Blessings to everyone 🤗💗🇨🇦
I always get such a good feeling after watching you do SO MUCH!!!! As if I had worked that hard - it is crazy but feels so good. Then I get up and go do a bunch of stuff that needs doing and think I've put in a day but you are the Queen of getting it all done. THANKS. I love pumpkin and must try the pumpkin butter - I think it may even be good mixed with my favorite breakfast - yogurt.
LOVE ALL of your recipes & canning/gardening ability… Man U r a busy lady! Lol
Please don’t take this in a negative way but have u ever considered building an island length wise from your stove? Looks as if you have about 8-10 ft heading towards your work space- you seem to walk yourself to death & it doesn’t appear that you have a ton of cabinets. An inexpensive reno project that would give you closer work space - more cabinets & closer to your sink & stove. Perhaps make the top wider & put stools under for seating also- I have renovated many kitchens & when I watch you I just want to ship you an island lol it would be so lovely & functional-able for what you do.
You could ever keep your prep area too!
Again- just an observation ❤
👏👏👏 using pressure canner as steam canner!! To me it makes sense scientifically vs buying another piece of equipment
Thank you
Great video, pumpkin butter sounds great. We will have to try it definitely and the beef stew
Love your videos. You sure are a busy lady. You need a table or island in the middle, would save you so many steps
That is my kind of breakfast!!
I did freeze dry my pumpkin this year and then put it thru a food processor. I think that it will make a great pumpkin pie.
Make sure the pureed squash is pretty thin on the freeze drying trays. I did pumpkin to almost the top of the trays, and it took 36 hours. Packaged it up and it turned to mush! What a waste but I am still learning!
Hi Chelsea!
Thanks for sharing your day and ideas with us!😊
As always a great video Chelsea! I can't wait to try many of these recipes. I have been freeze drying like mad try to beat mother nature. Last night we had a hard freeze here in our area of NW Michigan. I beat her!! My last herbs were in the refrigerator overnight and went into the freeze dryer this morning after it finished up. I freeze dried my butternut squash 3 days ago, because we will be away for a few weeks and we winterize the house, so we couldn't guarantee that they wouldn't have an issue with too warm or cold while we are away(No cellar, no basement). I am not willing to lose them. I now have them set for winter baking/cooking. Your energy is so contagious.
Every thing looks amazing!❤❤❤
I love rutabagas in stew. I love all the stuff you put in yours but yum to rutabagas.
Everything looks amazing as usual.
Hello everyone
I am eagerly awaiting your cookbook I ordered. When are the anticipated shipments supposed to be starting? I'm sooo excited. ❤
Love the fast forward celery chopping. I’ve never seen anyone pop the stem out of the top slice of 🫑.
I so enjoy your content and your presentation.
I’m going to try that breakfast, great idea. Thanks.
Chelsea, I didn't notice you chopping/adding the celery tops/leaves into your veg mix. The leaves are very nutritious and flavor-filled! Also: Squash and other veg are known to contain a lot of 'air' so the pressure has driven it out of the fibers and it ended up in the tops of the jars.
As usual everything looks delicious!! Especially the stew.
We had a pot of beef stew this past week, it was delicious !! 😋
Thank you great ideas.
I'll eat that for breakfast everyday, so yummy. The stew looked awesome. I feel tomatoes in any form just add richness to beef stew.❤❤❤
Love the fried veggies for breakfast too. Sometimes I top it with over easy egg. Lots of flavor!
That stew looked absolutely delicious. I can hardly wait to order your cookbook.
Add a fried egg to that breakfast - yum 😋
Terrific video!!
Love this content!
Another awesome vid!! Thanks so much. ❤Nurse Judi in Scottsdale AZ and Eucharistic Minister
If you have some late radishes, add them instead of turnips. They just need less cooking time but are an amazing addition. Looks delicious as always
Hi! Thought I'd remind you that you can can your pumpkin butter. Treat it like you would apple butter. If your concerned about acidity you can add 2 tabs. Lemon juice at the end, and ladle in Mars. Water bath 10 min.
Canning that is unsafe. Pumpkin is a low acid food and doesn't conduct heat well enough to even be pressure canned at home.
Great video, I’m looking forward to receiving your cookbook for the stew recipe 😊
Yummy! Blessings 💕🤗
You should try pickled pumpkin. It’s surprisingly delicious. My dad loves it and is always asking for it.
I had already planned on making beef stew tonight! I will definitely be using your recipe as inspiration. Things like soup and stew I usually throw stuff in a pot and call it a day.
That breakfast looks like what I call vegetable hash. Good with a sunnyside up egg on top.
Ice cream scooper works best getting out seeds
Thank you for another great video, Chelsea, as I always enjoy your content. I have the hardback cover version of your cookbook (love it!) and was following along with your preparation of the beef stew recipe in this video. I've never heard of HP sauce, so I had to Google it. I'll have to check it out as I'm curious about it (sounds like it would be a great addition to recipes).
Now I want stewed beef for dinner this weekend with our squash as our temperatures are set to drop. Nom!
I always use a canning lid for that, but I'm going to look for one of those! That handle part will probably solve the hand cramps I get while scraping.
I eat lots of veggies with my breakfast. I find that when I do a big nutrient dense breakfast my body feels better too
Great video ❤
Kitty was being a little sneaky coming down the stairs.
Hi there, I would like to know more about your new breakfast eating. Thank you so much
Stew looks delicious 😋 😍 😊 ☺️ 🤗 😜 😋 😍 ❤❤❤❤❤❤❤❤❤❤❤❤
Hello Chelsea,
I too, love your channel!
In this video you mentioned using your pressure canner ad a steam canner. Can you please share the exact details on that please? I'd love to save the money from buying yet another appliance for food preservation.
And to the other viewers who mentioned using a canning lid as a squash scooper... thank you! Great idea and I'm excited to try it.
I'd like to hear more about your new breakfast routine!
Very nice to see you again, Chelsea, and all that you’re up to. Because we all know that you will be up to something, usually a lot of somethings! You didn’t disappoint. Everything looked fabulous. You’ll have to let us know what happened with the canned squash. Did it make a difference to blanch it instead of raw pack it? I canned pumpkin pie mix last year, even though I know it’s not approved. I canned the pureed pumpkin with all the sugar and spices(similar to your pumpkin butter, but not as thick). I pressure canned pints for 65 minutes. It turned out great! I figured the botulism spores have to be in the food when it goes in the jar for it to grow and produce toxin after canning. Because I had peeled and cooked the pumpkin so long and strained and cooked it down in an open roaster again, I couldn’t see how there would possible be any in it. Also, I added all that sugar, which inhibits the growth of botulism as well. And then, I’m only going to use it in pies, which get cooked in a hot oven as well. We have eaten the pies and they are wonderful. It’s so easy to use this way. I found the time and pressure from an older Kerr canning book from the 1970s for pureed pumpkin. I am not recommending anyone else do this, just saying what I did and I’m comfortable with it. I know you are more of a stickler for the USDA rules and I understand that and respect your position as well. I just wanted to share my experience. I still have quite a few jars and I didn’t grow squash or pumpkins this year, so I’ll do it again another year.
❤ from Ontario!
Loved this all, especially just a bit more stew :) and would like a link to the breakfast veggies as well very curious about that. hugs and love
Ok freeze pumpkin butter 👍 it is so good
💚 Watching this vlog, labeled one month ago, and you hadn't even started to redo your kitchen cabinets! Although I really like that teal color, the new color is much lighter and brighter. What brand of overalls are you wearing in this vlog?💚
But Libby’s pumpkin pie filling is canned pumpkin purée - it’s canned and it’s just fine
But canned under perfect conditions with commercial grade machines.
Love videos
I have your cookbook next to me, where im sitting to watch this, it was fun to go to the recipe, rewind, and watch how you make it! I looked up HP sauce; did you use the more Worcestershire sauce, and ketchup to make up for not having HP sauce?
Thank You!!!
I did!😊
Hi Chelsea, I have re-watched your squash video several times as I under take my first time canning squash. I took your advice and blanched mine and just ran my first batch through my pressure canner today. I'm curious if in one of your future videos you could mention how the blanching texture ended up comparing to the straight raw pack. I don't mind the extra step of blanching so I'll do all my pumpkins this time that way. Thank you again for explaining this in such detail.
The bank hung is more to do with the recommendations based on safe canning methods. I honestly can’t remember if I’ve tried doing them raw before (have to look back in my own videos! Lol) but always blanch these days.