love your ideas, were a family of 3, but my husband is a meat and potatoes guy, no varying from it, getting tired of the same old same old meal, your single serving ideas have given myself and daughter a chance to have something different while he eats what he likes, we get something different we like,
I love having meals ina jar ready, and I make a triple batch of chili when I make it so I have plenty to jar up. So yummy and great to have on a cold day...
I actually "batch can" things that take the same time. If I have 3 batches of meat that I want to can, I will do them all in the same canner, or 3 types of soup, etc.... as long as it all processes for the same amount of time. Sometimes I make 3-4 videos in a single canning session.
I love your rules your kitchen! I do the same. I like your recipes & ideas, I copy some & tricks them a bit to my taste. The fundamentals are the same. 😊
Absolutely!! It is your food, make what you like the way you like!! I have a stove cover that my friend made for me, and I am in the process of painting it. It will say "My Kitchen My Rules... and your opinion ain't part of the recipe"....
Lol, I know, she snuck it in while waiting for new parts for her canner after she moved to her new apartment... 😏 I'm enjoying the beefed up playlist! 😄✌ (the only downside to a fledgling channel is not having a large playlist to binge on like a druggy when you like the creator's content! 😂😂😂)
This is great. We're going to do an extended camping trip and have a fridge that can either fridge or freezer but it's only one compartment. Making some pre-made meals like this that I can keep in a drawer seems like a great way to go! (I came for your dried zoodles and now I'm just gonna try work my way through your video library - thank you very much!) Quick question in you have time - my stroganoff recipe wants me to slight brown the meat on the outside for flavour before cooking in the sauce (caramelization / maillard reaction type thing). I'm guessing that doing this won't cause any major issues?
none at all. Sometimes I brown mine, especially with pork roasts. when I have access, I like to grill it to give it a little bit of flavor before canning, particularly with chicken or turkey slider patties.
We all have siphoning from time to time. I have found (and this may just be my thinking on it) that if I let it come down off pressure, then open the lid but leave it sitting on it for a few minutes, then take the lid off and leave it sitting for a few minutes, I have less siphoning. I was told it was the rapid temperature change that causes it, and the 5-10 minute rest at each stage seems to make a difference (again, in my observation). I really hope this helps!!!
Two possible reasons for siphoning; 1 is as mentioned about rapid temp change. The second is about head space. The main reason for that issue is not allowing enough head space for the expelling air out of the jar. This can be complicated by two other factors; over packing the jar and not de-bubbling fully. Another reason that is often over looked is the rapid heating of the canner to bring it to pressure... It's better to heat the canner on a 1 set temp that you won't have to adjust DRASTICALLY to maintain once it comes up to pressure and your canning time has started for the process. Too many crank the heat to full blast and then have to drop it over half heat once the canner has come to pressure! Steady wins the race! 😊 Be aware of your room temp when canning; if you have a drafty kitchen in the cool weather months or AC; this can cause rapid temp flux with your canning jars/canner. Try to have a balance of not more than a 15 degree drop if possible... ✌ Hope that helps! 😊
I buy bones from a local butcher shop (have them split them so I don't have to), and roast the bones in the oven then simmer them for 36-48 hours before straining and canning the broth.
Looks like it will be so yummy. Can't wait to try it. Great meal in a far. Thanks.
It's so good!
hope your day is going well..lots of ice an snow here.. coffeeeee an your new video 👍 makes for a nice warm break!!! Blessings 💖
Good morning! Snowing here, too. I love the snow, but not the ice so much. Having coffee and editing a new video here....
Very respectful of your viewers. Glad I'm a new subbie!
Welcome! And thank you so much!
love your ideas, were a family of 3, but my husband is a meat and potatoes guy, no varying from it, getting tired of the same old same old meal, your single serving ideas have given myself and daughter a chance to have something different while he eats what he likes, we get something different we like,
That is awesome!
I, too, love those jars of instant meals. I made a big pot of chili the other day, it was delicious and jarred 4 quarts of yum for another day.
I love having meals ina jar ready, and I make a triple batch of chili when I make it so I have plenty to jar up. So yummy and great to have on a cold day...
Thank you so much for these easy meals I live alone these are perfect just started canning few years ago love the rebel canners group
That looks really good 👍
It really is good. comes together fast when I am ready to eat it.
Wonderful! Thanks for sharing.
My pleasure!
Great video! Thank you for making videos after working all day--been there done that and my hat is off to you🤗
I think this is the first time I've seen a full canner load with you.
I actually "batch can" things that take the same time. If I have 3 batches of meat that I want to can, I will do them all in the same canner, or 3 types of soup, etc.... as long as it all processes for the same amount of time. Sometimes I make 3-4 videos in a single canning session.
I love your rules your kitchen! I do the same. I like your recipes & ideas, I copy some & tricks them a bit to my taste. The fundamentals are the same. 😊
Absolutely!! It is your food, make what you like the way you like!! I have a stove cover that my friend made for me, and I am in the process of painting it. It will say "My Kitchen My Rules... and your opinion ain't part of the recipe"....
Sounds delicious. I love my home canned quick meals. I will have to can some of this.
It's so good! Quick and easy to throw together!!
Excellent recipe! I'm trying it out this week. Thank you 😊
I hope you enjoy it!!
Another great video. I need to can some up. 💖
It is really good! Let me know how you like it!
I don't remember this one being in the playlist.
Lol, I know, she snuck it in while waiting for new parts for her canner after she moved to her new apartment... 😏
I'm enjoying the beefed up playlist! 😄✌ (the only downside to a fledgling channel is not having a large playlist to binge on like a druggy when you like the creator's content! 😂😂😂)
This is great. We're going to do an extended camping trip and have a fridge that can either fridge or freezer but it's only one compartment. Making some pre-made meals like this that I can keep in a drawer seems like a great way to go! (I came for your dried zoodles and now I'm just gonna try work my way through your video library - thank you very much!)
Quick question in you have time - my stroganoff recipe wants me to slight brown the meat on the outside for flavour before cooking in the sauce (caramelization / maillard reaction type thing). I'm guessing that doing this won't cause any major issues?
none at all. Sometimes I brown mine, especially with pork roasts. when I have access, I like to grill it to give it a little bit of flavor before canning, particularly with chicken or turkey slider patties.
This sounds so good I'm going to be doing some thank u
I hope you enjoy it!! So handy to have it on hand!
I love all your canning ideas!! I sometimes have problems with the liquid siphoning from the jar. Do you have suggestions?
We all have siphoning from time to time. I have found (and this may just be my thinking on it) that if I let it come down off pressure, then open the lid but leave it sitting on it for a few minutes, then take the lid off and leave it sitting for a few minutes, I have less siphoning. I was told it was the rapid temperature change that causes it, and the 5-10 minute rest at each stage seems to make a difference (again, in my observation). I really hope this helps!!!
Two possible reasons for siphoning; 1 is as mentioned about rapid temp change. The second is about head space. The main reason for that issue is not allowing enough head space for the expelling air out of the jar. This can be complicated by two other factors; over packing the jar and not de-bubbling fully.
Another reason that is often over looked is the rapid heating of the canner to bring it to pressure... It's better to heat the canner on a 1 set temp that you won't have to adjust DRASTICALLY to maintain once it comes up to pressure and your canning time has started for the process. Too many crank the heat to full blast and then have to drop it over half heat once the canner has come to pressure! Steady wins the race! 😊
Be aware of your room temp when canning; if you have a drafty kitchen in the cool weather months or AC; this can cause rapid temp flux with your canning jars/canner. Try to have a balance of not more than a 15 degree drop if possible... ✌ Hope that helps! 😊
Just curious how you make your beef broth?
I buy bones from a local butcher shop (have them split them so I don't have to), and roast the bones in the oven then simmer them for 36-48 hours before straining and canning the broth.