I had an emergency project. I have an autoimmune illness. A storm is coming in Fla. I went to Walmart and shelves were empty of water. I don’t have the energy to go from store to store. I got my QT jars out . Filled them with tap water and put them in my pressure canner. Now I have 14 jars of sterilized pure clean water to use and drink. I also canned a few jars of brewed coffee. I prepped for this storm.
Good planning! A tip that I read was that before you drink the water, shake it well in order to re-oxygenate it. Apparently, "flat" water doesn't taste good. I keep a couple of jars of sterile water handy in case of a medical need. Stay safe!
I also have ground Italian sausage on my shelves, but I can them in half pint jars and then can add a little to plain ground beef for spaghetti, lasagna, etc. Good idea using the oven for large batches.
I'm definitely going to be doing that method of sausage cooking this week! The started squash are already coming up, yay! Now I have to finish all of the raised beds that have come in. I bought a variety so I'd know which ones I liked the most.. and some are definitely more trying and tiring than others! I LOVE this time of year. The every bit counts challenge is truly an awesome thing, and I'm so glad we've made it a normal occurrence in our lives. Thank you Jessica and thank YOU, Carter for the continued inspiration every single week. I pray that things work out for your family. I know what that feels like, and I wish for you tremendous strength. I do not dehydrate, but I'm thinking about it. Those little cherry tomatoes look interesting. I don't have very many cherry tomatoes growing currently, but I have a feeling that next year I will have plenty. :D I've got to do better with regard to plant identification, because I've grown some herbs and I need to freeze dry them, but I've forgotten what they are. I need to download that app you talked about one time. Always so thankful of everything you do, Carter. Safe travels.
So glad the squash are coming up already. I bet you have managed to entirely miss the dreaded squash bug! Did you buy metal beds? Different brands or different sizes? I've had three of the metal bed companies contact me lately to offer product to review. It was the wrong time of the season for me, but perhaps next year. Would love to know what you think. I hear you on the herbs. I do have mine well marked, but I'll be darned if I can remember why I bought Summer Savory Seeds. I thought sure I'd remember by harvest time. Nope! I'm going to have to look up some recipes. Keep me posted on those beds. I would love a picture when you have them set up, if you get a chance.
@@growandpreserve Yes, I bought different sizes and different brands of metal raised beds. I fall victim to the oh this seems interesting, let me back that pack of seeds, as well. Will keep you updated and will try to snap a picture.
I am just glad to see you. Great cooking method on the ground sausage. No standing over a pot and your entire house smelling like a pizzeria. Petty Peach Pepper sauce. David is so lucky. Safe travels to and from Atlanta. Don't worry about us we will be waiting for your return.
Carter whenever I see your videos I get so excited! All of us learn so much from you, and this everybit challenge is always my favorite that you do. I went back on keto myself after a short summer hiatus, and so I'm on the look out for any recipes utilizing low-carb fruit. Thanks for all you do. ❤
Always so good to see you, ArkansasSquaw! Fruit is tough, isn't it? I want to eat whatever is fresh, but that dreaded "moderation" thing creeps up! I just hit 8 months back on keto, and for the first time in all that time, I am really craving peaches...in case you missed that in the video. ;-) I have acquired my target, and I'll be peachy this week!
“Let’s talk about peaches…”. Perked my ears right up as I just got two boxes from The Peach Truck that are ripening. With your ideas I’m excited to do more than slice and freeze them for smoothies. Thanks for all your work, Carter. Take care (and my prayers continue) and we’ll see you next time.
I'll likely do two boxes this year as well. So exciting to restock. Two of the recipes I'm planning (Peach BBQ sauce and Peach Sauce) will work just as well if you start with your sliced and frozen peaches since we'll be boiling and blending them. You have options!
OMG, that's so exciting! I'm fermenting my sugar-rush peach peppers, which should be ready to harvest now. I love this time of year. Everything looks great, Carter. Thank you so much!
I had to look for your channel that's why I'm late. I am trying to do this challenge. Doing something everyday is a great idea. To date I have made Hashbrown paddies to freeze. Did some dehydrated basil. Another day I used frozen squash and made 4 mini bread. Froze 3 and ate one. Today I'm taking care of green beans I harvested.
I have peppers coming in also. I used your receip last year and what a hit!!. I sliced some onions in with them and one jar had some little tomatoes with the peppers also. Great for sandwiches. YUM YUM
@@growandpreserve I love the peppers sliced up with thinly sliced onions and some of my cherry tomatoes [ sweet million] they are so tasty. I pickle them in just vinegar and water. Great on sandwhiches. Even egg sandwhiches.
Miss Carter... it's already that time again? I had so much fun with this last year. This year, with work and other survival, I'm lucky to "preserve" my sanity. Hope to see some good entries this year. Bless you and your family! (Random thought, I'm glad to have some parsnip greens in an unusual twist. Looking forward to a small steamed tasting this week. Or saute...bacon scrap, cider vinegar, butter, sprinkle of white pepper? No chipmunks will be harmed either way.)
Love your videos and look forward to seeing what you preserve during this challenge. So far, I have done several batches of salsa and two batches of pickles. You have inspired me to get a dehydrator (new to dehydrating) and preserve my bounty of cherry tomatoes. I love sundried tomatoes and hope they are similar. Thank you for sharing your experience and for inspiring me.
Charlene! You've been busy. I hope you love these dried tomatoes as much as I do. I'm really quite addicted. Thanks so much for being here and for letting me know what you've accomplished so far this month!
WORTH YOUR SALT LIME SALT: Mash together 1/2 cup fine sea salt and 1 Tbsp. fresh lime zest until well combined. Spread onto a parchment-lined baking pan and bake in a 225 degree oven until dry, about 50 minutes. Try it on: Grilled pineapple, steak, tacos, sweet potato fries. BASIL SALT: Pulse equal amounts of packed basil and coarse sea salt in a blender/food processor until basil is finely chopped. Spread onto a parchment-lines baking pan and bake in a 225 degree oven until dry, about 30 minutes. Try it on sliced tomatoes, corn on the cob, fresh watermelon. How to make Garlic salt from fresh garlic Ingredients ½ cup kosher salt or sea salt 6 garlic cloves Instructions Preheat the oven to 200 degrees Fahrenheit. Place the peeled garlic cloves and salt in a food processor. Process for about 1 minute until the garlic is finely chopped. Spread on a baking sheet lined with parchment paper (important, otherwise it will stick!). Bake for about 45 minutes until dry and crumbly. Remove from the oven. Wash out the food processor. Pour the mixture back into the clean bowl of the food processor and pulse several times until the desired consistency forms. (We kept ours a bit chunkier than normal salt.) Store airtight container at room temperature for up to 1 year. Homemade Garlic Salt Ingredients 1 Tbsp. kosher salt 1 tsp garlic powder or granulated garlic 1/4 tsp granulated onion optional: 2 tsp. grated parmesan cheese if serving over steamed veggies Instructions Combine all ingredients in a small bowl and mix well. Use as needed. Can be stored in air-tight container or shaker for up to 6 months (if not adding the parmesan cheese). If adding the parmesan, may be refrigerated and used for up to 3 days. For Garlic and Herb Salt: 1/2 cup sea salt + 2 minced garlic cloves + 1/2 to 2 cups ”loosely packed” minced fresh herbs (like sage, rosemary, oregano, thyme, tarragon, chives, etc.) For Chile Pepper Salt: 1/2 cups sea salt + 1/2 tsp. ground black pepper + 1 + minced Chile peppers (from mild peppers to habaneros) For Citrus Salt: 1/2 cup sea salt + zest of 1 grapefruit, or 2 lemons, or 3 limes For (sweet) Baking Salt: 1/2 cup sea salt + seeds of 1 vanilla bean Seasoned Salt Ingredients 2/3 cup fine sea salt 1/2 cup sugar 4-1/2 teaspoons paprika 1 tablespoon onion powder 1 tablespoon garlic powder 1 teaspoon ground turmeric 1/4 teaspoon dried thyme 1/4 teaspoon dried marjoram Directions In a small bowl, combine all ingredients. Store in an airtight container for up to 1 year. SRIRACHA SALT: Stir together 1/2 cup kosher salt 5 tsp. Sriracha sauce and 1/2 tsp. fresh lime juice spread evenly onto a parchment-lined 15 x10 x 1 inch baking pan. Let stand uncovered at room temperature for at least 8 hours or overnight. Store in an airtight container at room temperature. Chile lime salt (aka Tajin) For the Chile lime salt blend 1 Tbsp. Salt Kosher salt or pink Himalayan salt 2 Tsp True lime 1 ½ Tsp Chipotle spice Or other spicy Chile powder For the seasoning blend: With a whisk or slotted spoon, thoroughly blend together the salt, True lime and the Chile powder 1 Tbsp. Salt,2 Tsp True lime,1 1/2 Tsp Chipotle spice For the fruit: wash and peel the fruit you choose to use. Cut into planks or spears (see youtube video above for cutting illustration) 1 Small Jicama,1 Med Cucumber,1 Mango,1 Avocado, pineapple, papaya, etc. Place fruit spears in a large bowl and sprinkle with the Chile lime salt. Cut wedges of lime and serve fruit/vegetable spears on a plate with lime wedges for people to squeeze over the fruit/vegetables.
HEY CARTER, GOOD TO SEE YOU. IT IS DEFINATLY CANNING TIME. I'M TRYING TO KEEP UP WITH IT. DID HATCH CHILIES AND THE CHIKEN AND BEEF SOUPS, TWO BATCHES OF MY ENCHILADA SAUCE (17 HALF PINT), 8 PINTS GREEN BEANS AND STILL HAVE BEEF FROM COSTCO SO MORE TOMORROW. I WISH I HAD KNOWN MORE ABOUT PRESSURE CANNERS; I THINK MINE IS TOO SMALL. BUT I PUT IT TO GOOD USE. I DON'T THINK YOU EVER HAVE IDLE HANDS. GOOD INFO AS USUAL. THANK YOU, CARTER.
@@growandpreserve THANKS CARTER. I'M HAVING A LOT OF FUN AND YES THOSE PEPPERS WERE A PAIN TO SAY THE LEAST. BOTH CANNER LOADS HAD SIPHONING SO I'M DOING SOMETHIG WRONG. COULDN'T HAVE DONE IT WITHOUT YOU CARTER.
Hey Carter! I forgot all about the challenge!!! I will not be able to preserve something everyday, but will do what I can. I do want to try canning meat. You are inspiring 🎉 I usually roast my cherry tomatoes then freeze, but would like to try dehydrating them. What temp and for how long do you process them? Thanks for sharing with us 😊
Doing what you can is just perfect, Therese! I put my tomatoes on 135F, and usually take around 6-8 hours, depending how many there are and how well (or if!) I dried them after washing.
Thank you Carter! Wouldn’t have held it against you if you were a few days shy while caring for your family but looking forward to the July bonus days regardless 🤩
I’m going to can green beans from frozen. They are on sell. I canned up a quite a few jars of pizza sauce and tomato soup base. And my project of milk kefir is an every week project. I’m ready to make some yogurt and cheese and ice cream from my kefir. My kitchen , It’s my playground
I've been wondering if I could use our dehydrated vegetables to can up some beef stew. Since there are no videos showing if it works I'll have to put on my mad scientist hat and experiment.
I did see another creator put dehydrated onions and celery in ugly chicken for canned chicken salad. She said it works great. Will you report back for us?!
Hey, Kim! I don't add seasoning to the dehydrated cherry tomatoes that I keep in the pantry. I do add both oil and seasonings to the oven roasted paste tomatoes I keep in the freezer. Both are yummy!
Awesome job ,just wondering about the cherry tomatoes do you have to seal the jars or can you just leave on your pantry shelves,great idea as I have lots coming great video
Carter I wanted to make some hot pepper sauce and the other day the ferment was ready. Of course do you think I went back and referred to your recipe 😒 So I just blended up all the ferment juice and the peppers with garlic ferment and poured it in some little bottles I had. I just read the recipe about vinegar . Should I pour my hot sauce out and add the vinegar and then put back in bottles? Thanks for your help!
It is totally fine that way, as long as you like it. We tend to like the extra vinegar twang. One thing to note is that yours will continue to ferment a bit more than one with vinegar in it, so do keep the lid a bit loose or be sure to use it regularly!
I just heard a tip for preventing tears while cutting onions. Have a fan blowing air towards you, and it blows the fumes away, before they can rise to your nose and eyes! I haven't tried it yet, but thought I'd let you know, so you could give it a try. Don't ask me what size the fan needs to be, but I would think you'd want it powerful enough to get the job done.
Wonderful video! I just subscribed ❤ I’m wondering about your method of canning sausage…I didn’t notice any liquid being added before placing in canner? Would you mind telling me about this method?
Carter, I got tickled by your buzzing around in sped up video mode. It shows just how much work you're putting into your preserving. Are you finding that you're using your electric canner much more than the stovetop pressure canner? I've thought about investing in one of these.
If only I could really work in hyper speed! I do nearly always choose my electric canner over my All American. It literally does almost everything for me, and I don't have to babysit it. Only when I really need the larger capacity, do I pull out the AA. If you do get serious about it, I am thrilled with this one: amzn.to/3SE9MZY
I’m looking for a video on dry canning sweet potatoes, does anybody have that info? The process time is so much longer and I dont find any so I’m hesitant. I’d appreciate it.
I will likely put it in the food processor with just enough olive oil to hold it together and process until it's chopped. I usually put it in some molds that I can pop out into a storage container for the freezer. I may also either dehydrate (outside!) or freeze dry some for garlic powder.
@@nancyumberger829 Hey, Nancy! Glad to have you here. If a recipe is mine or I have significantly altered someone else's, I do post full recipes. If it is not mine, I post the source and talk through the recipe in the video.
Hmmm. It's a tough one, isn't it? I'll shred and freeze or freeze dry some to sneak them into recipes. I also like them seasoned and dehydrated into chips, but my husband still sees the dreaded vegetable! One of my favorite "pickle" recipes is the squash pickles form the Ball book. I mix yellow and green. It makes for a beautiful jar. Add in bits of red pepper to make a beautiful Christmas gift.
I had an emergency project. I have an autoimmune illness. A storm is coming in Fla. I went to Walmart and shelves were empty of water. I don’t have the energy to go from store to store. I got my QT jars out . Filled them with tap water and put them in my pressure canner. Now I have 14 jars of sterilized pure clean water to use and drink. I also canned a few jars of brewed coffee. I prepped for this storm.
I never knew you could can up coffee. And I forgot about the storm. I'm in Texas close to the Gulf. I will pray for you.
What a great idea 💡 🎉 🎉
So glad to here it, Dizzie! Be safe and check back in with us.
Smart idea!
Good planning! A tip that I read was that before you drink the water, shake it well in order to re-oxygenate it. Apparently, "flat" water doesn't taste good. I keep a couple of jars of sterile water handy in case of a medical need.
Stay safe!
I also have ground Italian sausage on my shelves, but I can them in half pint jars and then can add a little to plain ground beef for spaghetti, lasagna, etc.
Good idea using the oven for large batches.
Nice idea!
I noticed that you didn’t add water to the sausage jars. Is that right? I hope so because that step annoys me. Turns out ok? Thanks!!
I'm definitely going to be doing that method of sausage cooking this week! The started squash are already coming up, yay! Now I have to finish all of the raised beds that have come in. I bought a variety so I'd know which ones I liked the most.. and some are definitely more trying and tiring than others! I LOVE this time of year. The every bit counts challenge is truly an awesome thing, and I'm so glad we've made it a normal occurrence in our lives. Thank you Jessica and thank YOU, Carter for the continued inspiration every single week. I pray that things work out for your family. I know what that feels like, and I wish for you tremendous strength.
I do not dehydrate, but I'm thinking about it. Those little cherry tomatoes look interesting. I don't have very many cherry tomatoes growing currently, but I have a feeling that next year I will have plenty. :D I've got to do better with regard to plant identification, because I've grown some herbs and I need to freeze dry them, but I've forgotten what they are. I need to download that app you talked about one time.
Always so thankful of everything you do, Carter. Safe travels.
So glad the squash are coming up already. I bet you have managed to entirely miss the dreaded squash bug! Did you buy metal beds? Different brands or different sizes? I've had three of the metal bed companies contact me lately to offer product to review. It was the wrong time of the season for me, but perhaps next year. Would love to know what you think. I hear you on the herbs. I do have mine well marked, but I'll be darned if I can remember why I bought Summer Savory Seeds. I thought sure I'd remember by harvest time. Nope! I'm going to have to look up some recipes. Keep me posted on those beds. I would love a picture when you have them set up, if you get a chance.
@@growandpreserve Yes, I bought different sizes and different brands of metal raised beds. I fall victim to the oh this seems interesting, let me back that pack of seeds, as well. Will keep you updated and will try to snap a picture.
@@ABlueDahlia I get it! I may have seed issues as well. 😏
I am just glad to see you. Great cooking method on the ground sausage. No standing over a pot and your entire house smelling like a pizzeria. Petty Peach Pepper sauce. David is so lucky.
Safe travels to and from Atlanta. Don't worry about us we will be waiting for your return.
Thanks so much, Donna!
Carter whenever I see your videos I get so excited! All of us learn so much from you, and this everybit challenge is always my favorite that you do.
I went back on keto myself after a short summer hiatus, and so I'm on the look out for any recipes utilizing low-carb fruit. Thanks for all you do. ❤
Always so good to see you, ArkansasSquaw! Fruit is tough, isn't it? I want to eat whatever is fresh, but that dreaded "moderation" thing creeps up! I just hit 8 months back on keto, and for the first time in all that time, I am really craving peaches...in case you missed that in the video. ;-) I have acquired my target, and I'll be peachy this week!
Cool sausage trick! I normally do crock pot but I like this oven idea!
I cut my tomatoes that way too 🥰
Great video, I am so excited for the month!! You, Jessica(TRH) and Chelsea at Little Mountain Ranch are my absolute favorites. Well and Becky at AH.
Well, Theresa, that's some pretty good company you have me in!
“Let’s talk about peaches…”. Perked my ears right up as I just got two boxes from The Peach Truck that are ripening. With your ideas I’m excited to do more than slice and freeze them for smoothies. Thanks for all your work, Carter. Take care (and my prayers continue) and we’ll see you next time.
I'll likely do two boxes this year as well. So exciting to restock. Two of the recipes I'm planning (Peach BBQ sauce and Peach Sauce) will work just as well if you start with your sliced and frozen peaches since we'll be boiling and blending them. You have options!
@@growandpreserve Woohoo!, I love options, and glad to know your recipes will work with those I freeze.
Always jammed packed with info!
Save your herb stems for adding to soups and stocks
OMG, that's so exciting! I'm fermenting my sugar-rush peach peppers, which should be ready to harvest now. I love this time of year. Everything looks great, Carter. Thank you so much!
Good! Hope you love it. David said he wants the rest of the SRP peppers turned into hot sauce too. A good sign! Let me know how you like it.
@@growandpreserve I sure will! Thank you, Carter!
It all looks so yummy! Thanks for sharing!
Thanks, Minny!
I had to look for your channel that's why I'm late. I am trying to do this challenge. Doing something everyday is a great idea. To date I have made Hashbrown paddies to freeze. Did some dehydrated basil. Another day I used frozen squash and made 4 mini bread. Froze 3 and ate one. Today I'm taking care of green beans I harvested.
Hey, Helen! So glad you're here! You have been busy. Your hashbrowns sound like something I might need to do. Are you doing anything special to them?
I have peppers coming in also. I used your receip last year and what a hit!!. I sliced some onions in with them and one jar had some little tomatoes with the peppers also. Great for sandwiches. YUM YUM
Yum! What are you planning to do with them this year?
@@growandpreserve I love the peppers sliced up with thinly sliced onions and some of my cherry tomatoes [ sweet million] they are so tasty. I pickle them in just vinegar and water. Great on sandwhiches. Even egg sandwhiches.
I was happy to hear about the enchilada sauce and sugar rush peach hot sauce since I have so many of these peppers to use. Thanks for your videos!!!
Good! Two definite winners for us. Hope you love them!
Miss Carter... it's already that time again? I had so much fun with this last year. This year, with work and other survival, I'm lucky to "preserve" my sanity.
Hope to see some good entries this year. Bless you and your family! (Random thought, I'm glad to have some parsnip greens in an unusual twist. Looking forward to a small steamed tasting this week. Or saute...bacon scrap, cider vinegar, butter, sprinkle of white pepper? No chipmunks will be harmed either way.)
Hey, Wayne! Always so good to see you. It sounds like you have your hands full this year! I've never had parsnip greens, but I bet they're wonderful.
@@growandpreserve Thanks Carter. If you don't see me again in the fall, .... don't eat parsnip greens! 🤢
Love your videos and look forward to seeing what you preserve during this challenge. So far, I have done several batches of salsa and two batches of pickles. You have inspired me to get a dehydrator (new to dehydrating) and preserve my bounty of cherry tomatoes. I love sundried tomatoes and hope they are similar. Thank you for sharing your experience and for inspiring me.
Charlene! You've been busy. I hope you love these dried tomatoes as much as I do. I'm really quite addicted. Thanks so much for being here and for letting me know what you've accomplished so far this month!
Canned Fruit syrups are the best! I enjoy them in my kombucha and yogurt throughout the year.
Totally agree!
Awesome❤❤Nice presentation
Thanks a lot 😊
WORTH YOUR SALT
LIME SALT: Mash together 1/2 cup fine sea salt and 1 Tbsp. fresh lime zest until well combined. Spread onto a parchment-lined baking pan and bake in a 225 degree oven until dry, about 50 minutes. Try it on: Grilled pineapple, steak, tacos, sweet potato fries.
BASIL SALT: Pulse equal amounts of packed basil and coarse sea salt in a blender/food processor until basil is finely chopped. Spread onto a parchment-lines baking pan and bake in a 225 degree oven until dry, about 30 minutes. Try it on sliced tomatoes, corn on the cob, fresh watermelon.
How to make Garlic salt from fresh garlic
Ingredients
½ cup kosher salt or sea salt
6 garlic cloves Instructions
Preheat the oven to 200 degrees Fahrenheit.
Place the peeled garlic cloves and salt in a food processor. Process for about 1 minute until the garlic is finely chopped.
Spread on a baking sheet lined with parchment paper (important, otherwise it will stick!). Bake for about 45 minutes until dry and crumbly.
Remove from the oven. Wash out the food processor. Pour the mixture back into the clean bowl of the food processor and pulse several times until the desired consistency forms. (We kept ours a bit chunkier than normal salt.)
Store airtight container at room temperature for up to 1 year.
Homemade Garlic Salt
Ingredients
1 Tbsp. kosher salt
1 tsp garlic powder or granulated garlic
1/4 tsp granulated onion
optional: 2 tsp. grated parmesan cheese if serving over steamed veggies
Instructions
Combine all ingredients in a small bowl and mix well.
Use as needed. Can be stored in air-tight container or shaker for up to 6 months (if not adding the parmesan cheese). If adding the parmesan, may be refrigerated and used for up to 3 days.
For Garlic and Herb Salt: 1/2 cup sea salt + 2 minced garlic cloves + 1/2 to 2 cups ”loosely packed” minced fresh herbs (like sage, rosemary, oregano, thyme, tarragon, chives, etc.)
For Chile Pepper Salt: 1/2 cups sea salt + 1/2 tsp. ground black pepper + 1 + minced Chile peppers (from mild peppers to habaneros)
For Citrus Salt: 1/2 cup sea salt + zest of 1 grapefruit, or 2 lemons, or 3 limes
For (sweet) Baking Salt: 1/2 cup sea salt + seeds of 1 vanilla bean
Seasoned Salt
Ingredients
2/3 cup fine sea salt
1/2 cup sugar
4-1/2 teaspoons paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon ground turmeric
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
Directions
In a small bowl, combine all ingredients. Store in an airtight container for up to 1 year.
SRIRACHA SALT:
Stir together 1/2 cup kosher salt
5 tsp. Sriracha sauce
and 1/2 tsp. fresh lime juice
spread evenly onto a parchment-lined 15 x10 x 1 inch baking pan. Let stand uncovered at room temperature for at least 8 hours or overnight. Store in an airtight container at room temperature.
Chile lime salt (aka Tajin)
For the Chile lime salt blend
1 Tbsp. Salt Kosher salt or pink Himalayan salt
2 Tsp True lime
1 ½ Tsp Chipotle spice Or other spicy Chile powder For the seasoning blend: With a whisk or slotted spoon, thoroughly blend together the salt, True lime and the Chile powder
1 Tbsp. Salt,2 Tsp True lime,1 1/2 Tsp Chipotle spice
For the fruit: wash and peel the fruit you choose to use. Cut into planks or spears (see youtube video above for cutting illustration)
1 Small Jicama,1 Med Cucumber,1 Mango,1 Avocado, pineapple, papaya, etc.
Place fruit spears in a large bowl and sprinkle with the Chile lime salt. Cut wedges of lime and serve fruit/vegetable spears on a plate with lime wedges for people to squeeze over the fruit/vegetables.
Are these all things you've made this week, Lorita? They sound yummy.
I like that pan you used to roast the sausage, haven't seen one like that before, will have to look round! hope all is well with you! :)
Thank you. I like this roaster pan too. I've had it about 2.5 years and use it all the time: amzn.to/3WS6dRh
@@growandpreserve Thanks I put that right into my wish list! maybe a christmas present to myself! :)
HEY CARTER, GOOD TO SEE YOU. IT IS DEFINATLY CANNING TIME. I'M TRYING TO KEEP UP WITH IT. DID HATCH CHILIES AND THE CHIKEN AND BEEF SOUPS, TWO BATCHES OF MY ENCHILADA SAUCE (17 HALF PINT), 8 PINTS GREEN BEANS AND STILL HAVE BEEF FROM COSTCO SO MORE TOMORROW. I WISH I HAD KNOWN MORE ABOUT PRESSURE CANNERS; I THINK MINE IS TOO SMALL. BUT I PUT IT TO GOOD USE. I DON'T THINK YOU EVER HAVE IDLE HANDS. GOOD INFO AS USUAL. THANK YOU, CARTER.
Suzie, you have been so busy! Hatch chiles are a labor of love, aren't they?? So glad you're having so much fun.
@@growandpreserve THANKS CARTER. I'M HAVING A LOT OF FUN AND YES THOSE PEPPERS WERE A PAIN TO SAY THE LEAST. BOTH CANNER LOADS HAD SIPHONING SO I'M DOING SOMETHIG WRONG. COULDN'T HAVE DONE IT WITHOUT YOU CARTER.
Hey Carter! I forgot all about the challenge!!! I will not be able to preserve something everyday, but will do what I can. I do want to try canning meat. You are inspiring 🎉 I usually roast my cherry tomatoes then freeze, but would like to try dehydrating them. What temp and for how long do you process them? Thanks for sharing with us 😊
Doing what you can is just perfect, Therese! I put my tomatoes on 135F, and usually take around 6-8 hours, depending how many there are and how well (or if!) I dried them after washing.
Good to see you Carter!
Good to see you too, Vicki!
Thank you Carter! Wouldn’t have held it against you if you were a few days shy while caring for your family but looking forward to the July bonus days regardless 🤩
Thank you, Erika! I'm shooting for 31 days...they just may not be in a row. ;-)
I’m going to can green beans from frozen. They are on sell. I canned up a quite a few jars of pizza sauce and tomato soup base. And my project of milk kefir is an every week project. I’m ready to make some yogurt and cheese and ice cream from my kefir. My kitchen , It’s my playground
It sounds like you have a good time in your kitchen! That's exactly the way it should be.
I've been wondering if I could use our dehydrated vegetables to can up some beef stew. Since there are no videos showing if it works I'll have to put on my mad scientist hat and experiment.
Hey, Vernon. I haven't done it either. I don't see a safety issue, but I'm not sure what the final texture may be. Potentially just fine.
I did see another creator put dehydrated onions and celery in ugly chicken for canned chicken salad. She said it works great. Will you report back for us?!
I will be watching for sausage sales that was so easy. Do you add any seasonings to your cherry tomatoes when dehydrating? They sound yummy.
Hey, Kim! I don't add seasoning to the dehydrated cherry tomatoes that I keep in the pantry. I do add both oil and seasonings to the oven roasted paste tomatoes I keep in the freezer. Both are yummy!
Thank you. Can't wait to try.
Absolutely, family firsst
Thanks, Tammy!
Awesome job ,just wondering about the cherry tomatoes do you have to seal the jars or can you just leave on your pantry shelves,great idea as I have lots coming great video
For the most part, I just keep them on the shelf for daily use. When they start to pile up, I'll vacuum seal those jars until I need them.
Carter I wanted to make some hot pepper sauce and the other day the ferment was ready. Of course do you think I went back and referred to your recipe 😒 So I just blended up all the ferment juice and the peppers with garlic ferment and poured it in some little bottles I had. I just read the recipe about vinegar . Should I pour my hot sauce out and add the vinegar and then put back in bottles? Thanks for your help!
It is totally fine that way, as long as you like it. We tend to like the extra vinegar twang. One thing to note is that yours will continue to ferment a bit more than one with vinegar in it, so do keep the lid a bit loose or be sure to use it regularly!
I just heard a tip for preventing tears while cutting onions. Have a fan blowing air towards you, and it blows the fumes away, before they can rise to your nose and eyes! I haven't tried it yet, but thought I'd let you know, so you could give it a try. Don't ask me what size the fan needs to be, but I would think you'd want it powerful enough to get the job done.
Thanks so much for thinking of me, Lisa! I'll try that next time I don't have a microphone on.
Wonderful video! I just subscribed ❤ I’m wondering about your method of canning sausage…I didn’t notice any liquid being added before placing in canner? Would you mind telling me about this method?
Welcome! Good to have you here. I do not add liquid other than fat mentioned in the video.
Carter, I got tickled by your buzzing around in sped up video mode. It shows just how much work you're putting into your preserving. Are you finding that you're using your electric canner much more than the stovetop pressure canner? I've thought about investing in one of these.
If only I could really work in hyper speed! I do nearly always choose my electric canner over my All American. It literally does almost everything for me, and I don't have to babysit it. Only when I really need the larger capacity, do I pull out the AA. If you do get serious about it, I am thrilled with this one: amzn.to/3SE9MZY
Fermented hot sauce??… gonna have to look that up
Definitely!
I’m looking for a video on dry canning sweet potatoes, does anybody have that info? The process time is so much longer and I dont find any so I’m hesitant. I’d appreciate it.
Do you just freeze the peeled garlic, or how do you process them first?
I will likely put it in the food processor with just enough olive oil to hold it together and process until it's chopped. I usually put it in some molds that I can pop out into a storage container for the freezer. I may also either dehydrate (outside!) or freeze dry some for garlic powder.
Do u have a recipe for mango salsa we could have
Of course! Here you go: ua-cam.com/video/diKVVq-WCdc/v-deo.html
How long did you dehydrate tomatoes?
They usually take about 6-8 hours in my dehydrator, depending how many levels I have going.
@growandpreserve thank you! I am enjoying your channel immensely! Do you post full recipes? If so, where? I'm loving adding new things to my pantry.
@@nancyumberger829 Hey, Nancy! Glad to have you here. If a recipe is mine or I have significantly altered someone else's, I do post full recipes. If it is not mine, I post the source and talk through the recipe in the video.
Ideas for zucchini?
Hmmm. It's a tough one, isn't it? I'll shred and freeze or freeze dry some to sneak them into recipes. I also like them seasoned and dehydrated into chips, but my husband still sees the dreaded vegetable! One of my favorite "pickle" recipes is the squash pickles form the Ball book. I mix yellow and green. It makes for a beautiful jar. Add in bits of red pepper to make a beautiful Christmas gift.
❤
Good to see you, Buckley!
Carter, I just got back from a long weekend of camping 🏕 I'm so excited to see what you are going to be preserving this month, hopefully Chow chow
Hey, Shannon! Hope you had a great camping trip!