Thank you for doing what you do. As a late starter and just starting my canning journey, I appreciate your detailed information and adore your delivery. I am very grateful you made these videos to share your knowledge. You're amazing!
Ty for taking the steps further for us. I rarely find videos thst help show us how to “finish it to serve.” Another thing that is rare is the poster showing us what it looked like when opening abc telling us what they’d do differently if snythjng in the SAME video. I appreciate this stovetop demo immensely.
I’m so excited I found your channel! I’m moving to the country next month to my homestead and I can a bit now so I’m excited to get back at it. I was able to find a bunch of the twisted ball pint jars for .50 each, so I bought a bunch of them and can’t wait to fill them with soups
I was so happy to hear that it was rabbit meat! I know it's hard for a lot of people because they associate them as pets, but rabbit is such a great, sustainable protein that really doesn't get talked about enough. Thank you for choosing to be transparent because rabbit consumption is something I feel needs to be more normalized in the US.
I paused to comment too soon. I am definitely in the camp of viewers who would enjoy more rabbit content, as I'd like to get into raising meat rabbits once I have the space for them.
I haven't watched the video yet. But, I saw the word "rabbit" in this comment. I really love eating rabbit. When I was younger, it was sold in the grocery store. As I recollect, it may have been slightly more expensive than chicken meat, but it wasn't like a specialty meat.
While I don’t eat rabbit as a normal meat, it’s because I have lived in the city for years and have not had the opportunity to develop recipes for it, growing up on a farm hunting was a huge source of food for us and rabbit was normal on rotation. I’m moving to the country again so I’m happy to see this
@@DonnaMM6361 our local meat market sells frozen whole rabbits for $12.00 each. I sell mine for $10.00 dressed. Plus the meat market ones come from china where they have zero livestock rules...at least my buns are treated like family until the table.
I’m excited for these soup bases. And I can’t wait to try the other video. You’ve inspired me to start doing more ready to go meals. Quick question, what is theshelf life? I canned a pork, kale and potato stew in 2022 and just had a jar yesterday. It was delicious.
Thank you so much we are retired and don't eat big meals anymore and we pretty much live on our homecanned meals I'm always so excited when I learn a new one thank you again.
I ❤ canning all kinds of soup! We have a dairy farm and a freeze dryer. I freeze dry our milk and some broccoli ( separately of course) and use it to make broccoli cheese soup. Sooo good! Thanks for more soup ideas
@foodprepguide oh great! I learn from your videos. Thank you for teaching and what you do. What zone or state do you live in? Reason I ask, I know you garden as well but I don't think in my zone. Mine used to br zone 7 but now zone 8a. Godspeed
Look absolutely delicious!! Yes please on rabbit recipes. We used to raise and process them but we fried them like chicken. Never thought of putting it in a soup or pot pie.
I can almost never find it, but pick up rabbit whenever I do. I'd like to raise them once we have the space to do so. I would braise them and use that like stew or serve it with a sauce over polenta or mashed potatoes, sometimes with roasted mixed root veggies. I'll have to try it fried the next time we get one.
@@b3thamphetamine thanks for the stew idea! They cook quickly when frying. We raised rabbits in town in double layer pens with an angel “shoot” for poo under the top layer. Also that poo and bedding make fantastic fertilizer.
Would love to see you make soups for the crock pot with dehydrated ingredients. A shelf stable meal that you can add meat to.new subscriber and very much enjoying this series! Thank you!
I’m not personally interested in rabbits but you do you! You can put the word rabbit in the title for those who prefer to not have the visual by unsuspecting watching. Ty for your help! You are a blessing to me!
I want to keep my canned pantry simple but a few of your recipes will be added to it. The sausage and bean along with your broccoli soup. Thank you for the info regarding the broccoli as I have dehydrated it but did not care for the ultimate outcome.
I’m excited for these soup bases. And I can’t wait to try the other video. You’ve inspired me to start doing more ready to go meals. Quick question, what is theshelf life? I canned a pork, kale and potato stew in 2022 and just had a jar yesterday. It was delicious. Yes, I would love to learn more about rabbits and rabbit husbandry with rabbit recipes.
I have a hard time stating a shelf-life. If the item was safely canned and the seal is solid, it should last for many years. 🙂 Thanks for adding your "yes" vote!
I eat them for years, and most tastes great but I know at times it may lose a bit of flavor or texture change. No big deal. If it’s sealed, it’s sealed. Tomato based and high acid fruits etc don’t last as long flavor wise just like stire bought so the meat lasts indefinitely but the peaches tomato sauce etc I would TRY to use within a couple years. They usually recommend a year but I assure you that it’s just for taste not safety. You either did it right or you didn’t.
They need to be partially cooked. I bring to a boil for a few minutes then let them sit in their cooking water while prepping the rest of your ingredients. Welcome to the channel! ❤️
I'm not 100% sure, but if you keep it half solids and half liquids, you should be able to follow these guidelines - nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/soups/
If you are really sensitive to the smell of broccoli, you can basically do this exact same soup using cauliflower and it is yummy. and yes, I would love videos on especially rabbit animal husbandry my mom used to raise rabbits for sale and for food and I have thought about doing the same
I still have work to do to get the blog posts published. That's on my to do list this week! I will update the description box with links when they're live. 🙂
I love your soup base recipes. I bet you could also substitite the chicken with squirrel meat too. I'll have to try that with squirrel and rabbit meat! I bet it would be good. Thank you Hun!
I have a Presto canner and love using it. With the amount of steam coming out of my canner I make sure my canner is away from my cupboards either on a rolling cart or on my kitchen island so the steam doesn’t warp my cupboards. I noticed your canner is set under your cupboard and wondered if this is a concern of yours? Also, I have had rabbit meat and found it even better tasting than chicken meat.
It’s not ideal, but I don’t have anywhere else as my kitchen is very small. No room for a cart either. But if I had a place away from my cupboards, I definitely would use it. 🙂 Yes, I can hardly tell the difference between rabbit and chicken, and rabbits are more sustainable and easier to process (in my opinion).
@@preppingmama The Presto canner releases steam during the canning process and should never be covered or opened until an hr after the cool down. In fact this canner does not allow you to open it until the lock button goes down and the green arm can be turned and lifted up.
It is a traditional soup in Poland. I recently successfully canned it. I just skipped adding butter I use for frying the onions and sour cream that I would add at the end. I add cream after opening. We recently tried it (a few months after I canned it) and it was delicious. We don't use pressure canners in Poland, but we water bath. For preserving things with meat or beans we use a process called tyndalization, which is weather bathing 3 times with 24 hour breaks in between. I usually do 3 hours on the first day, 2 on the second and 1 hour on the last day. It creates shelf stable meals that last for a long time.
Question where do you get your Chicken Orrington Farms. It is not available from Walmart in Florida without paying a very high price plus shipping cost. Amazon is very high also. I can get beef reasonably cheap, but not chicken.
What do lentils taste like? Are they comparable to a really soft bean? I don't remember my mother ever making beans or lentils. A can of pork and beans occasionally was it.
If I add raw chicken instead of cooked, do I need to adjust the broth? I know the raw chicken will make its own broth, so I don't want any jars that mess up or not seal. Ty
These recipes are not published on the blog. The "Meals in Jars Canning Cookbook" is coming soon though! 🙌 You can sign up to be notified of its release and enter the giveaway for it here: foodprepguide.com/op/giveaway-meals-in-jars-cookbook/
I made the chicken soup base yesterday and when it was complete there was only maybe 1/2 water left in the canner so it lost a lot of liquid. Today the jars are sealed. But the liquid in the jar is lower than the 1 inch headspace that it started with. Is the food safe?
Depending on your elevation. I'm at almost 4000 above sea level so I can at 15pounds if pressure. Check your elevation and then look up how much pounds of pressure you neec.b
No, we're putting all "meals in jars" recipes into an ebook that will be available soon! If you hop on this wait list to be notified of its release, you'll be entered into the giveaway for it: foodprepguide.com/op/giveaway-meals-in-jars-cookbook/
I honestly would like to see processing procedures for rabbit. You could just put a spoiler alert before you do it and those who can't handle it could turn in next time. 😊
I made the lentil and and split pea soups and it appeared that they absorbed or siphoned so much of the liquid that they are very clumpy and dry. Can I open them, add more liquid and recan them? It's been less than 24 hours since they sealed.
Did you pre-cook them partially? (That’s a very important step so I just wanted to check.) I wouldn’t reprocess them. Lentils and split peas are in the category of food items that break down and get too mushy when processed for too long. I don’t think they would “make it” through another round of canning.
@foodprepguide Yes, I did but they may have sat too long in the pot and gotten too "big," absorbing more liquid and creating more than a good amount for the jar. I've put them in the refrigerator and may move them into Tupperware for freezing. Is that okay?
I'm surprised that the dry beans didn't need to be cooked longer than what you did here. I don't think mine would be cooked that much at all in that short time. Are you using dried beans that you grew yourself? For they would certainly cook pretty fast then, being so fresh.
I've never seen a recipe call for blanching onions before canning. I do blanch before dehydrating, but not canning. The Ball Blue book has some of these soup recipes, and they don't call for blanching first. 🤷♀️
The density thing in canning has troubled me for some time. They say don't can pumpkin puree but yet they say pie filling is fine. They even recommend the clear-jell. Pie filling, canned according to the recipe on the alphabet police website, is thicker than the puree. I don't understand it. And yes, more rabbit recipes would be awesome. I can't have rabbits where I live but I'm sure trying to talk my brother in to raising them again.
I agree it is a little nuanced. That said, pie filling isn't one solid mass like pumpkin puree. It's "broken up" by chunks of fruit, so heat can penetrate through the jar easier. I'll be testing our some different rabbit recipes over the coming months and will bring you all the winners! ❤️
I have canned broccoli in soup base with beef. I will never can broccoli for 90 minutes again. If you were canning it for 75 minutes, maybe. Canning it with the meat jars for 90 minutes would not be an option for me. It came out tasting burnt, besides the smell, when it processed for 90 min. Best of luck for yours. Many Blessings to you!
I think the fact kids grow up in this country (USA) with rabbit characters in cartoons makes rabbit eating, ummm, distasteful. Lots of countries eat commercial rabbit meat. Occasionally I've seen it in store but not very often unless its in a large city with multiple cultures or very rural areas with a large hunting/foraging culture. When I was growing up, we ate wild rabbit, deer, turkey and squirrel regularly. 👵
Thank you for doing what you do. As a late starter and just starting my canning journey, I appreciate your detailed information and adore your delivery. I am very grateful you made these videos to share your knowledge. You're amazing!
Thank you for your kind encouragement! ❤️ It’s truly my pleasure. And welcome to the wonderful, incredibly addicting world of canning! 🤗
Ty for taking the steps further for us. I rarely find videos thst help show us how to “finish it to serve.” Another thing that is rare is the poster showing us what it looked like when opening abc telling us what they’d do differently if snythjng in the SAME video. I appreciate this stovetop demo immensely.
I'm glad it was helpful! ❤️
Thank you so much my husband won’t eat soup & I love sooup I can’t wait to make them
Hope you enjoy them! 😊
Same! I am thinking lots of yummy soups for me 😀
I love rabbit! Raise them myself. Im fixin to process some real soon.
We just built our rabbitry! So excited!
I’m so excited I found your channel! I’m moving to the country next month to my homestead and I can a bit now so I’m excited to get back at it. I was able to find a bunch of the twisted ball pint jars for .50 each, so I bought a bunch of them and can’t wait to fill them with soups
Congratulations on your new homestead! 👏 And welcome to the channel. ❤️
I was so happy to hear that it was rabbit meat! I know it's hard for a lot of people because they associate them as pets, but rabbit is such a great, sustainable protein that really doesn't get talked about enough. Thank you for choosing to be transparent because rabbit consumption is something I feel needs to be more normalized in the US.
I paused to comment too soon. I am definitely in the camp of viewers who would enjoy more rabbit content, as I'd like to get into raising meat rabbits once I have the space for them.
Yes!! 🙌 The sustainability factor of rabbits is unlike any other. And they’re much easier to process than chickens (at least in my opinion).
I haven't watched the video yet. But, I saw the word "rabbit" in this comment. I really love eating rabbit. When I was younger, it was sold in the grocery store. As I recollect, it may have been slightly more expensive than chicken meat, but it wasn't like a specialty meat.
While I don’t eat rabbit as a normal meat, it’s because I have lived in the city for years and have not had the opportunity to develop recipes for it, growing up on a farm hunting was a huge source of food for us and rabbit was normal on rotation. I’m moving to the country again so I’m happy to see this
@@DonnaMM6361 our local meat market sells frozen whole rabbits for $12.00 each. I sell mine for $10.00 dressed. Plus the meat market ones come from china where they have zero livestock rules...at least my buns are treated like family until the table.
I’m excited for these soup bases. And I can’t wait to try the other video. You’ve inspired me to start doing more ready to go meals.
Quick question, what is theshelf life? I canned a pork, kale and potato stew in 2022 and just had a jar yesterday. It was delicious.
I have a hard time stating a shelf-life. If the item was safely canned and the seal is solid, it should last for many years. 🙂
Definitely would love to get more rabbit info and recipes!❤
Thank you so much we are retired and don't eat big meals anymore and we pretty much live on our homecanned meals I'm always so excited when I learn a new one thank you again.
You're welcome! ❤️
I don’t skip warming feature either. I even at times put the filled cold jars in when the water is warming….
I ❤ canning all kinds of soup! We have a dairy farm and a freeze dryer. I freeze dry our milk and some broccoli ( separately of course) and use it to make broccoli cheese soup. Sooo good! Thanks for more soup ideas
Sounds great!
Loved these instructions. Is recipes posted? Love soups during winter time with cornbread....yum
Me too!! They are not posted yet. That's on my to do list for later this week. :)
@foodprepguide oh great! I learn from your videos. Thank you for teaching and what you do. What zone or state do you live in? Reason I ask, I know you garden as well but I don't think in my zone. Mine used to br zone 7 but now zone 8a. Godspeed
It's my pleasure! ❤️ Well isn't that a coincidence! I used to be Zone 7b but now 8a. 🙂
@foodprepguide great, I love it. I'm in south west AR
Love her lessons!
That's a blessing to hear! ❤️
Oh wow! You got that video out quick. I’m going to can up the chicken soup base tomorrow. Making a shepherds pie will be a nice change from beef 😃
Yum!
Excellent video. I love creating soups. 😊soup is my favorite season. Thank you for sharing with us, much appreciated
Me too. ❤️ You're welcome!
Thank you so much for these recipes. I can't wait to can them up. Blessings 😊
Look absolutely delicious!!
Yes please on rabbit recipes. We used to raise and process them but we fried them like chicken. Never thought of putting it in a soup or pot pie.
I can almost never find it, but pick up rabbit whenever I do. I'd like to raise them once we have the space to do so. I would braise them and use that like stew or serve it with a sauce over polenta or mashed potatoes, sometimes with roasted mixed root veggies. I'll have to try it fried the next time we get one.
@@b3thamphetamine thanks for the stew idea! They cook quickly when frying. We raised rabbits in town in double layer pens with an angel “shoot” for poo under the top layer. Also that poo and bedding make fantastic fertilizer.
I have no problem canning stinky. I do onions, and fish, so broccoli would offend me. Great video!!
Would love to see you make soups for the crock pot with dehydrated ingredients. A shelf stable meal that you can add meat to.new subscriber and very much enjoying this series! Thank you!
That's a great idea! ❤️ I've written it down for future consideration. Welcome to the channel. 👋
I’m not personally interested in rabbits but you do you! You can put the word rabbit in the title for those who prefer to not have the visual by unsuspecting watching. Ty for your help! You are a blessing to me!
Great idea! Thank you. ❤️
Awesome! You have so many good ideas. Have to print out all of them!
Thank you so much for these recipes
My pleasure! 😊
Really helpful and these look delicious, thank you!
I don’t can but I am going to try some of these recipes. ❤️
I hope you enjoy them! ❤️
@@foodprepguide Thank you. ❤️
I am so excited to try this ❤your teaching so helpful
Hope you enjoy it! ❤️
Wonderful presentation. Thanks.
I want to keep my canned pantry simple but a few of your recipes will be added to it. The sausage and bean along with your broccoli soup. Thank you for the info regarding the broccoli as I have dehydrated it but did not care for the ultimate outcome.
I’m excited for these soup bases. And I can’t wait to try the other video. You’ve inspired me to start doing more ready to go meals.
Quick question, what is theshelf life? I canned a pork, kale and potato stew in 2022 and just had a jar yesterday. It was delicious.
Yes, I would love to learn more about rabbits and rabbit husbandry with rabbit recipes.
I have a hard time stating a shelf-life. If the item was safely canned and the seal is solid, it should last for many years. 🙂 Thanks for adding your "yes" vote!
I eat them for years, and most tastes great but I know at times it may lose a bit of flavor or texture change. No big deal. If it’s sealed, it’s sealed. Tomato based and high acid fruits etc don’t last as long flavor wise just like stire bought so the meat lasts indefinitely but the peaches tomato sauce etc I would TRY to use within a couple years. They usually recommend a year but I assure you that it’s just for taste not safety. You either did it right or you didn’t.
👍👍 Very informative, especially about the broccoli. These all look so delicious ! Cant wait to try.
Many thanks !!
Hope you enjoy them! 😊
I recently found you and love your recipes. If I’m using dried lentils do I have to pre-cook them first?
Thank you 🙏
They need to be partially cooked. I bring to a boil for a few minutes then let them sit in their cooking water while prepping the rest of your ingredients. Welcome to the channel! ❤️
Looks good will try some of the beans and lintels I have plenty of both thanks for sharing
Hope you enjoy! 😊
Awesome information in this video! Thank you❤🙌🏻
My pleasure! 🙂
Do you have a recipe for a ground beef, cabbage, vegetable soup? Could it work to do your broccoli recipe but use cabbage in place of it?
I'm not 100% sure, but if you keep it half solids and half liquids, you should be able to follow these guidelines - nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/soups/
I'm new and love your videos! 💜
Yay! Welcome to the channel. ❤️
Thanks! ♥️
You're welcome! 😊
Thank you!
My pleasure!
The broccoli soup looks tasty. Yum!
If you are really sensitive to the smell of broccoli, you can basically do this exact same soup using cauliflower and it is yummy. and yes, I would love videos on especially rabbit animal husbandry my mom used to raise rabbits for sale and for food and I have thought about doing the same
Great tip!
Where do I find the recipes so I can copy them?
I still have work to do to get the blog posts published. That's on my to do list this week! I will update the description box with links when they're live. 🙂
Wonderful❤
I love your soup base recipes. I bet you could also substitite the chicken with squirrel meat too. I'll have to try that with squirrel and rabbit meat! I bet it would be good. Thank you Hun!
I've never had squirrel. I need to try it!
@@foodprepguideIt’s oily 😂
I wonder if doing a quick rinse of the sausage with hot water and blotting dry would help diminish the greasiness ?
I imagine it would. 🙂
Thanks for the soup recipes. We raise rabbits too. I would be interested in more information about utilizing rabbit meat.
Smelly 🥦 🥦 !! Thought it was me or bad veggies!! 😊
Lol!
Yes all about rabbits please. Love the meal in the jars series.
If you've pressure cooked the beans before and frozen them, would you just thaw them out before adding to the rest of the ingredients?
Yes! 🙂
? Are the peas, lentils and bean measurements prior to being precooked or after being precooked?
After being pre-cooked 🙂
I have a Presto canner and love using it. With the amount of steam coming out of my canner I make sure my canner is away from my cupboards either on a rolling cart or on my kitchen island so the steam doesn’t warp my cupboards. I noticed your canner is set under your cupboard and wondered if this is a concern of yours? Also, I have had rabbit meat and found it even better tasting than chicken meat.
You just put a towel over it when you release pressure, just like with an Instant Pot.
It’s not ideal, but I don’t have anywhere else as my kitchen is very small. No room for a cart either. But if I had a place away from my cupboards, I definitely would use it. 🙂 Yes, I can hardly tell the difference between rabbit and chicken, and rabbits are more sustainable and easier to process (in my opinion).
@@preppingmama The Presto canner releases steam during the canning process and should never be covered or opened until an hr after the cool down. In fact this canner does not allow you to open it until the lock button goes down and the green arm can be turned and lifted up.
Question: can you can dill pickle soups??
Honestly, I’ve never heard of a dill pickle soup! So I don’t know. 🤷♀️
It is a traditional soup in Poland. I recently successfully canned it. I just skipped adding butter I use for frying the onions and sour cream that I would add at the end. I add cream after opening. We recently tried it (a few months after I canned it) and it was delicious. We don't use pressure canners in Poland, but we water bath. For preserving things with meat or beans we use a process called tyndalization, which is weather bathing 3 times with 24 hour breaks in between. I usually do 3 hours on the first day, 2 on the second and 1 hour on the last day. It creates shelf stable meals that last for a long time.
Question where do you get your Chicken Orrington Farms. It is not available from Walmart in Florida without paying a very high price plus shipping cost. Amazon is very high also. I can get beef reasonably cheap, but not chicken.
I purchase the 6-pack on Amazon, which makes it $3 and change per jar - amzn.to/3MUSu7k
What do lentils taste like? Are they comparable to a really soft bean? I don't remember my mother ever making beans or lentils. A can of pork and beans occasionally was it.
Lentils are quite bland on their own and are a tad “harder” than soft, cooked beans.
If I add raw chicken instead of cooked, do I need to adjust the broth? I know the raw chicken will make its own broth, so I don't want any jars that mess up or not seal. Ty
That's a great question! And, oddly enough, these recipes state to fill to 1-inch headspace even with raw chicken. 🤷♀️
Looking for the printable recipes
These recipes are not published on the blog. The "Meals in Jars Canning Cookbook" is coming soon though! 🙌 You can sign up to be notified of its release and enter the giveaway for it here: foodprepguide.com/op/giveaway-meals-in-jars-cookbook/
I made the chicken soup base yesterday and when it was complete there was only maybe 1/2 water left in the canner so it lost a lot of liquid. Today the jars are sealed. But the liquid in the jar is lower than the 1 inch headspace that it started with. Is the food safe?
Yes, siphoning is normal. Here's our article about it if you'd like to learn more - foodprepguide.com/what-causes-siphoning-in-canning/
As a vegetarian, I would not be using the chicken broth powder. Is it safe to use a vegetable broth powder instead?
Yes it is. 🙂
@@foodprepguide Thanks! I recently ordered some!
I didn't hear you say at what pound pressure. Would it be 10lb if using the old style canned?
Depending on your elevation. I'm at almost 4000 above sea level so I can at 15pounds if pressure. Check your elevation and then look up how much pounds of pressure you neec.b
Here's a link for pounds of pressure at different elevations - nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/soups/
@@foodprepguide Thank you so much for this!!
Were you using dried lentils straight from the store or had you cooked them before and dehydrated them?
These were dried lentils straight from the store. :)
Are these recipes posted anywhere?
No, we're putting all "meals in jars" recipes into an ebook that will be available soon! If you hop on this wait list to be notified of its release, you'll be entered into the giveaway for it: foodprepguide.com/op/giveaway-meals-in-jars-cookbook/
Can actual chicken broth be substituted for bouillon and water? I would think so, but thought to ask anyway 😊
Definitely! 🙂
Definitely! 🙂
Do you think I could use freeze dried broccoli in that soup?
Yes, but rehydrate it first. You don't want it soaking up too much of the liquid in the jar. :)
@@foodprepguide thank you!
@@foodprepguide thank you!
I honestly would like to see processing procedures for rabbit. You could just put a spoiler alert before you do it and those who can't handle it could turn in next time. 😊
That might work!
I made the lentil and and split pea soups and it appeared that they absorbed or siphoned so much of the liquid that they are very clumpy and dry. Can I open them, add more liquid and recan them? It's been less than 24 hours since they sealed.
Did you pre-cook them partially? (That’s a very important step so I just wanted to check.)
I wouldn’t reprocess them. Lentils and split peas are in the category of food items that break down and get too mushy when processed for too long. I don’t think they would “make it” through another round of canning.
@foodprepguide Yes, I did but they may have sat too long in the pot and gotten too "big," absorbing more liquid and creating more than a good amount for the jar. I've put them in the refrigerator and may move them into Tupperware for freezing. Is that okay?
Love to have rabbit info, recipes, how do you debone a rabbit. Do you make bone broth with rabbits
I'm surprised that the dry beans didn't need to be cooked longer than what you did here. I don't think mine would be cooked that much at all in that short time. Are you using dried beans that you grew yourself? For they would certainly cook pretty fast then, being so fresh.
They’re dried beans from the store. 🤷♀️
Is there some place that lists the ingredients? Am I missing it?
No, we don’t have these published on the blog yet. When they’re published, I’ll update the description box with links.
Thank you for the rabbit recipe
My pleasure 😊
I would love a rabbit series. Working on setting up my rabbitry this winter for spring start.
The directions I found for canning onions calls for blanching them first. Why don't you?
I've never seen a recipe call for blanching onions before canning. I do blanch before dehydrating, but not canning. The Ball Blue book has some of these soup recipes, and they don't call for blanching first. 🤷♀️
Can you please turn your volume up a little
So are the lentils uncooked
She told in the video how she prepared the lentils.
They are partially cooked.
Interested in rabbits, we want to raise them too!
brought up on rabbit meat, its no different from chicken, pork or beef, i myself would love seeing more rabbit meat recipes xx
Definitely! It tastes like dark meat chicken to me.
Yes I have an interest in raising rabbits. Thank you
I can't find the recipes.
Found them.
Where did you find the recipes?
The density thing in canning has troubled me for some time. They say don't can pumpkin puree but yet they say pie filling is fine. They even recommend the clear-jell. Pie filling, canned according to the recipe on the alphabet police website, is thicker than the puree. I don't understand it. And yes, more rabbit recipes would be awesome. I can't have rabbits where I live but I'm sure trying to talk my brother in to raising them again.
I agree it is a little nuanced. That said, pie filling isn't one solid mass like pumpkin puree. It's "broken up" by chunks of fruit, so heat can penetrate through the jar easier. I'll be testing our some different rabbit recipes over the coming months and will bring you all the winners! ❤️
Please do more about rabbits.
I would be interested in Rabbits.
Thanks for letting me know. 🙂
I have canned broccoli in soup base with beef. I will never can broccoli for 90 minutes again. If you were canning it for 75 minutes, maybe. Canning it with the meat jars for 90 minutes would not be an option for me. It came out tasting burnt, besides the smell, when it processed for 90 min. Best of luck for yours.
Many Blessings to you!
I am very interested in raising meat rabbits so learning recipes would be fantastic
Wonderful! ❤️
There’s a meatless vegetable soup in one canning book.
Rabbit meat delicious.
I think the fact kids grow up in this country (USA) with rabbit characters in cartoons makes rabbit eating, ummm, distasteful. Lots of countries eat commercial rabbit meat. Occasionally I've seen it in store but not very often unless its in a large city with multiple cultures or very rural areas with a large hunting/foraging culture. When I was growing up, we ate wild rabbit, deer, turkey and squirrel regularly. 👵
Exactly! Rabbit is such a wonderful, sustainable food source.