Kacy, Thanks for being apart of this wonderful collaboration! I’m glad I’m not the only one that doesn’t like corn canned… I prefer my corn frozen. Great video! All the Best, LeAnne
Last year I did a sauce with yellow tomatoes. It was quite sweet so I won’t do that again. I think they were called yellow boy, not sure but they were big ones. Even mixed with red ones it was too sweet.
I used little yellow pear tomatoes, like cherry tomatoes, and it was really no different than using red tomatoes for sauces. Try a different variety 😁 Good luck!
@@BootsandBountyHomestead 🥰 That's why I love these videos! I love to see what did and didn't work for others...even if it's something I love. I appreciate the time you took to make the video and share your experience...even if it sqaushed my southern heart! 😜
I'm gonna keep trying!! I'll eventually find a variety that grows around these parts and cans well, lol. It's all about the sugar content I'm finding out from all the comments! We all learn something new everyday, even though some of us having been doing it our whole life! Always room from growing 😁 thanks for stopping by! Nice to have a new friend
Glad it was helpful! It has been amazing to see so many canners posting their thoughts and having so many with the same choices of can or not can. Definitely a lot of experience in the group to lean on.
Never canned squash or okra. I agree it doesn't sound appealing. I heard that the higher the sugar content in corn, it will turn brown and discolor. I can sweet corn with bell peppers like green giants mexi-corn and sometimes it does turn brown. I do both ingredient canning and meals in jars. I do a lot of soups. Hubby loves to grab a jar and take to work. Thanks for your participation in this collaboration. Can't wait to try your tomato bacon jam. Sounds delicious!
Such a beautiful face indeed. I really didn't mind Kacy. I have to agree on squash, not only is it mushy the outside is like leather, eww! And yes okra, gross. I did the red Alabama okra and the okra beads and water turned red. I threw them out. I love cabbage soup, I make a stuffed cabbage soup and can it. It's my favorite. I must try that Tomato Bacon Jam and remember, I did mention saving me a jar to pick up at the picnic. 😁 Great video!
Sure thing! I never think about dehydrating things because I didn't grow up that way. We canned and froze everything! Lol. Stay tuned for next Friday 😉
@@BootsandBountyHomestead I didn't either. Never heard of dehydrating veggies until well into adult life. And bought my first dehydrator at a thrift store for $3. My "Won't ever can again item" is pickled brussel sprouts. They were just downright nasty lol
@@BroqueCowgirlHomestead lol. I bought a dehydrator last year at a year sale for $5. I have since bought another one. I did herbs in it but I like to decorate my house with them better than fooling with that thing! I have some strawberries but never used them. Just got to work everything into my meals when I start dehydrating stuff more.
I live in Maine which is wild Maine blueberry country and we make blueberry jam all summer. I have made honeysuckle jelly it's delicious but now in a wheelchair I can't get to the bushes and pick off all the flowers I don't even know if there are any around me because I purchased a new house. I haven't been out to explore very much but I will this spring and summer because I'll be canning outdoors yippee!
Try spaghetti sauce Pizza sauce Chili base Garlic marinara Tom soup Ketchup Stewed tomatoes Chunk tomatoes Salsas many varieties Shrimp sauce BBQ sauces Taco sauce These are all great ideas
Try your corn in pint jars add a little more water and make sure your head space is lower then the water in your jar. Waterbath for 3 hours it works much better than pressure canning it
@@ethelkalsow582 I've thought that, kinda like beans, more water than veg. I have even reduced the time.of pressure canning so I might just try water bathing it, maybe add a little lemon juice for acidity. Thanks!
I do a lot of those, but I have to stick with what we eat so nothing is wasted. I make a lot of tomato products and I'm adding some more this year. Thanks for the ideas!!
@@ethelkalsow582 I've thought about trying monkey butter, I've seen it on Pinterest. Since being borderline diabetic, I'm trying to not make a ton of sweet things because we don't eat them normally, they just sit on my shelves for years. I give em away, sell em, gift em, and I still have tons! 😂
Never heard of banana jam but yes I do save the peelings. I save all my scraps for something, nothing goes to waste! I'll have to look into banana jam, interesting! Thanks!!!
Yes Corn is not a real favorite around here as Canned. I do alot of stews and soups as well. It's so easy to just grab and go when you're busy outside and realize it's 8 pm and you haven't eaten yet. haha
Great info. You are funny and a beautiful person! I have water bath canned a few things but I just bought my first pressure canner. So excited to try. Glad I watched your video and learned about your experience with corn and everyone's comments 😉 I subscribed to your channel! Excited to check out all you have. God bless you and your family!!
Awww, thanks so much. I tell Steven that I'm not funny, he is funny and I just play off of him, lol. I have done several videos on canning several different items. If you need a detailed video, my canning potatoes video is the most detailed. If you have any questions or want me to walk you thru anything, just let me know. I will hold your hand....I will even sit on the phone with you the first time if you want. No biggie, just gotta rip that bandaid off lol. Please let me know if you need any help, I don't want you to be scared or nervous.
I will purchase your overflow. I am going through every can I made! underestimated what I would need. I live alone and have no family alive but I share with my caregiver and her little boy who calls me nanny! I just found out she's pregnant again but pregnancy and canning are fine to do together! I'm in a wheelchair with crippled hands I do everything that I can on my own and then she does the rest. I really should start a channel but I don't want to be seen! Childish but true.
Sorry Casey I didn't finish that I sneezed and ended up sending it. I almost always use it as a soup starter I add a can of tomato juice and a can of canned meat to it. Veggie starter I don't usually have room for the cabbage if I have that on hand I add it to the soup as I make it because I like cabbage in my vegetable soup yay me. The veggies I just can the normal potatoes carrots usually green beans some peas some carrots and I try to put the onions and celery in there
@@dianatennant4346 that sounds great! I always can those veggies with tomato juice and ground beef as soup ready to dump and go for the kids to heat and eat. I canned up a bunch of soups for my son to take to college. It was fabulous!!!
Cut zucchini without seeds into tidbit sized size and can with pineapple juice! Tremendous to add to banana bread and other quick breads and a great way to use up zucchini
Oh that's cool! I'm starting to branch out into different recipes. I grew up canning just the basics and cooking from scratch to make them into multiple recipes. Fun journey! Thanks for the ideas!
Thank you for sharing. I agree corn just is not the same when it is canned. At least I have not found the trick. I do love the tip about the sauce. Make a giant batch then just cook some down longer for a thicker pizza sauce! GENIUS.
My first time here and you and I would be best friends. Girl I adore you. You are so passionate about your canning. You are beautiful! I have subscribed. I am a married 65 year old mother, grandmother. I am retired recently. I am addicted to food preservation. I have been doing it for 40 years.
We started doing squash like the old alabama gardener if we want to preserve some for frying. Okra the same way. Not as good as fresh, but it fills the hole and the craving during the winter. But we also use the regular way of canning squash for casseroles and just for a quick side dish. Still haven't figured out how to do sweet corn. Just always tastes burnt or something. Love canning meats and broth and carrots and such. Don't mix anything, we just can everything separate and mix it later if we do a stew or soup or something.
Old Alabama Gardner has a recipe for Okra for Frying. It is fantastic! I use it in gumbo, soups and Tomato with Okra. Wanda at DeepSouth Homestead fries this Okra. It is really easy to can. It has a little vinegar that keeps it from getting soggy. You have to try it this year. Rhonda
I did last year for the first time. We are not a "pickle" family and I'm the only one that would eat them. Not something I would do much of unless I have extra to sell. Thanks for sharing though!
Most of the corn we have now is very different from what our parents grew. Especially sugar enhanced varieties. I’ve heard the excess sugars will darken and caramelize or burn . If you find a variety that works well please share. Thank for participating. One more thing. How do you use your watermelon rind jam/jelly. I canned some last year and have not tried it but it looks a little odd 🤷♀️
Thanks for watching! Yes, food has changed very much throughout time and that's also why we are having so many digestive and health issues, but that rant is for another day, lol. We LOVE watermelon rind jam. We just use it as any other jam/jelly, on biscuits or toast mostly. We don't eat a lot of jellies/jams so what I made 2 years ago with last us 10! lol We love it though. What looks odd about it? I have a video on it if you need to compare it to mine and see what the difference is. Maybe I can help. Let me know
I have been into canning for just about a year now! Loved your presentation and have subscribed to you. Thank you for your candid opinion on what you like and what you don’t like to can!!!
Right, that would be the only way it could be used LOL. Squash pie, squash casserole, soups, etc. Thanks for sharing and welcome to the channel family!
I thought what you said about the corn that you canned that you felt had a smoky flavor was so interesting. It struck me immediately that that corn variety probably had a very high sugar content and that the sugar started burning as it processed. I had that happen with a recipe for orange chicken that I had developed that used a lot of sugar. Initially I thought it was great but after a while I realized it just kinda had a burnt taste. I think it’s a sugar issue. Thanks so much for sharing. Unfortunately I don’t live in corn country and don’t have access to fresh corn so I’m not canning that but if I ever move and that changes I sure will remember this❤️🙏❤️
Thank you so much for sharing that info! I'm learning from you guys as well! My mom and gmom never canned corn so I thought I'd give it a whirl....now I see why they didn't😂 I gotta find a good variety for it!
So glad LeAnne started this collaboration. Thank you for this video! So much information shared, I really appreciate it. Blueberry and blackberry jams, Mmmm! Sounds so good. Subbed to your channel. I’m looking forward to trying your cosmic brownie recipe. Blessings!
Thank you for all the information on the products that you can. I absolutely love cabbage stew I fix it often so that may be one thing I'll be canning and I would love to try the pear tomato sauce also. Thanks again happy canning!
The will/won’t can again collaboration is awesome. I know we all have different tastes and preferences, but so much information to learn from one another. I love fig jelly. Thank you for sharing and have a blessed day!
I was thinking if you increased the water and decreased the corn so none poked above water level, you will probably get a plumper corn and maybe no smoke flavor. Worth a try.
I am intrigued with your idea for yellow pear tomato sauce, as I am one who isn't too fond of red based tomato products. Thank you for sharing!! So glad to find you through this collaboration.
Thanks for sharing these with us, Kacy! I am so there with you on the squash girl. Way too mushy for me too. Loved hearing about your cans and not cans again,
Thank you Kacy...of course I enjoyed this. I always learn something from you. Was wondering about spaghetti squash... squash in general. Definitely will be trying to pressure can this year...and of course some of your recipes. Have a wonderful weekend 💞😁👍 blessings 💞🤗
I am a food scientist and I can tell you that making bone broth at home on low heat for hours is or can be dangerous. I recommend that everybody use their pressure cooker if they have one because sitting like that in that temperature says disease come and eat me viruses and bacteria here I am!
Oh yes ma'am! And I freeze stuff til I can can it too, lol. There are a few things that I'd rather freeze as well. And too, it depends on the space you have or the skills you have. Different strokes for different folks 😉 that's why I enjoy these collaborations because so many people do things so many ways. Thanks for watching!!! Come back soon 😁
I don't know. I think it's alot to do with the variety too and the flavors it carries, which could be the sugar content as well. Thanks for the input, Ill find a variety I like canned eventually 😂
That's what I was thinking. If you taste the corn from the field that the big box used it is almost a cross between sweet and cow corn. It holds up much better under pressure.😁
I wonder if okra could be freeze dried? Thank you for the information on squash! I love zucchini!! That’s a big difference in okra! Stay safe! Take care! Prayers and Blessings always
Good morning Kacy I’m looking for a great Tomato juice recipe to can later this season. Was wondering if you share your recipe with me. Hopelynn and I drink tomato juice every morning, so I’m in need of a good straight tomato juice recipe 🤟🏼
Oh I just pressure cook all my tomatoes in my pressure canner for about 20 mins. You can also mash them well and let them boil down a while to separate the water as it cools slightly. The important thing is that you DONT STIR after the juices are released and you quit cooking. All the water will come to the top so it can be poured off. Once I do that, I just food mill the rest to get the juice out. Add 1/2 tsp salt to pints and 1 tsp to quarts as usual. I don't waterbath (don't tell the canning police, lol), I just keep everything hot or boiling and it seals itself. Done this all my life, never a problem. That's all 🤷🏼♀️ we love drinking it or eating it out of the jar with crackers😂
I have never had any kind of canned watermelon? Does the rind jelly taste like watermelon?? I have probably the last watermelon of the year right now and was wondering if theres a yummy recipe I can find to make
A very sweet watermelon yes. Like most jellies, it full of sugar for the basic regular recipe. We absolutely love it! Our very favorite jelly that I make!
Just a comment I just watched a host tools video and they said there were four different varieties of corn and each has a different amount of sugar in it and crispness to it I'm wondering if if yours had too much sugar in it that made the Smoky flavor might want to back off and can a different variety. If you have room maybe grow three or four rows to can and three or four rows to freeze and eat or whatever you understand what I'm saying. I think when we were really carrying corn at home and I have not really canned corn we were canning the older varieties and they came out really nice. Some of the super sweets and beyond we love for corn on the cob but maybe that's not where we need to go when we're getting them. A suggestion it's a lot of work to can corn and if you're not going to like it yes I get it
That's what I'm thinking too. I may just stick with the original sweet corn or field corn to can and freeze the peaches-n-cream and silver queen. Thank you!!!!
I also learned about this a couple years ago. Sweet corn that is delicious eaten fresh is NOT the best for canning. It’s just too sweet, canning brings out the sweetness and in your case, it caramelized and burnt. That’s how you got that smoky flavor. It’s actual burnt sugars. When sweet corn seeds are purchased, they are identified by; su or se or sy or sh2 and one other that I forgot. If your going to can the corn, you want the su type sweet corn as it has the lowest sugar content. If after you’ve canned it and tasted some and you prefer sweeter canned corn, try to add up to 1/2 teaspoon of sugar into each jar. An additional important corn growing note: two or more types of corn MUST be grown over 500 feet apart or they will cross pollinate causing even more problems. So that means, grow what your going to can and buy what your going to eat fresh! I hope this helps!
@@grdelawter4266 thanks for that! I only grow one type of corn anyways. I usually grow a fun one and get my staple corm from family. We did popping corn last year, it was great! Lol I think that what we call field corn would be best for canning. Thanks again for the tips.
Hmmm. Gonna have to check out some of those recipes. I love canned corn with my gramma's secret 1/2 teas. Of sugar per pint. Cones out yellow and tastey not cloudy and bland. "Smokey" is strange
I do both ingredient and meal starter canning. My family is just too small to add 3-5 or 6 different jars of ingredients to make a stew or soup or casserole. One thing about canning (at least in my perspective) is that leftovers means the food product has now been cooked at least 3 different times (4 if you hot pack).
You're an ingredient canner like I am! I can all things individually except for sloppy joes and chili and then I can just take one of this one of that one or the other and make a different recipe every time. :-)
I have never done that because I don't use my actual dehydrator alot. I've thought about doing it next time we grow that kind, or just freezing it like we have been. We are doing different varieties every year since we don't have but 0.34 acre to work with, so we are just trying fun things now before we get land and can really grow and have the room experiment more too but grow what we know we love. Thanks for watching!!! It's definitely in the books to try soon 😁
Kacy,
Thanks for being apart of this wonderful collaboration! I’m glad I’m not the only one that doesn’t like corn canned… I prefer my corn frozen.
Great video!
All the Best,
LeAnne
Thanks for the invite!!! I'm seeing the error of my ways😂 very informative!!
Can corn be dehydrated?
@@pama.6410 Yes ma'am
@@pama.6410 yes it can
Thank you!
Last year I did a sauce with yellow tomatoes. It was quite sweet so I won’t do that again. I think they were called yellow boy, not sure but they were big ones. Even mixed with red ones it was too sweet.
I used little yellow pear tomatoes, like cherry tomatoes, and it was really no different than using red tomatoes for sauces. Try a different variety 😁 Good luck!
Peaches and cream baby!
Yes!!! ❤️
Great collab and interesting canning tips. 👍
Love seeing what you do and don't do. Every kitchen is so different!
Thanks so much! 😊
You did Good Kacy! great info.
Thank you! I was interesting to see what everyone talked about.
Noooo!!!! 😆 I LOVE canned squash! Lol! I mostly use it for squash casserole or squash dressing, though..😆🥰
Love it!! Great point, but it didn't turn out so well for me.
@@BootsandBountyHomestead 🥰 That's why I love these videos! I love to see what did and didn't work for others...even if it's something I love. I appreciate the time you took to make the video and share your experience...even if it sqaushed my southern heart! 😜
😂 thank you and I'm sorry. Where are you from? I'm in west tn
@@BootsandBountyHomestead I am in Georgia. I'm too far south for it to be central Georgia but too far north to be southern Georgia. 😁
I am making tomato bacon jam when I get home from work today. My husband loves it!
oh that's exciting!!! We love it!
Oh no summer squash makes a wonderful casserole with cheese and crackers and all kinds of goodies in it.
My mom makes that! One of my favorites.
Great video, friend. Loved your location for this one; felt so comfy!
Many many people will never can call again and many many people love how it comes out! :-)
I'm gonna keep trying!! I'll eventually find a variety that grows around these parts and cans well, lol. It's all about the sugar content I'm finding out from all the comments! We all learn something new everyday, even though some of us having been doing it our whole life! Always room from growing 😁 thanks for stopping by! Nice to have a new friend
Thanks for the information. I figure if a bunch of you do or don't like to can an item, that's especially good advice!
Glad it was helpful! It has been amazing to see so many canners posting their thoughts and having so many with the same choices of can or not can. Definitely a lot of experience in the group to lean on.
We love butternut squash fresh or canned. I drain and bake with butter and brown sugar on it. :)
Yummy!!!
Your jellies sound awesome!
Oh boy, they are 😉
Never canned squash or okra. I agree it doesn't sound appealing. I heard that the higher the sugar content in corn, it will turn brown and discolor. I can sweet corn with bell peppers like green giants mexi-corn and sometimes it does turn brown. I do both ingredient canning and meals in jars. I do a lot of soups. Hubby loves to grab a jar and take to work. Thanks for your participation in this collaboration. Can't wait to try your tomato bacon jam. Sounds delicious!
Yep, that's what I'm learning from this, lol. I'll keep trying to find me a variety I like to can. Thanks for stopping by!!
Love this collaboration very interesting
Glad you enjoyed it This has been a learning experience and so many knowledgeable people.
This was wonderful!
Thank you! So glad you enjoyed it! Welcome, come back soon 😁
Loved it. Thank You!
Thank you!!
Thanks for sharing
Thanks for watching!
Wow thanks for all the information and all the great ideas.
Thank YOU for stopping by!
Such a beautiful face indeed. I really didn't mind Kacy. I have to agree on squash, not only is it mushy the outside is like leather, eww! And yes okra, gross. I did the red Alabama okra and the okra beads and water turned red. I threw them out. I love cabbage soup, I make a stuffed cabbage soup and can it. It's my favorite. I must try that Tomato Bacon Jam and remember, I did mention saving me a jar to pick up at the picnic. 😁 Great video!
Yes ma'am!! I'll be saving you a jar 😉
Dehydrate your okra, you can use it in any recipe. You can also rehydrate it and fry it, tastes just like fresh okra.
Sure thing! I never think about dehydrating things because I didn't grow up that way. We canned and froze everything! Lol. Stay tuned for next Friday 😉
@@BootsandBountyHomestead I didn't either. Never heard of dehydrating veggies until well into adult life. And bought my first dehydrator at a thrift store for $3.
My "Won't ever can again item" is pickled brussel sprouts. They were just downright nasty lol
@@BroqueCowgirlHomestead lol. I bought a dehydrator last year at a year sale for $5. I have since bought another one. I did herbs in it but I like to decorate my house with them better than fooling with that thing! I have some strawberries but never used them. Just got to work everything into my meals when I start dehydrating stuff more.
Interesting and insightful.
This is helpful to know.
Thank you for sharing
Thanks for stopping by!!
Thank you for this video. I enjoyed your thoughts and meal ideas
Thank YOU for stopping by!!
Summer squash/zucchini works well dehydrated and somewhat frozen
We usually freeze it. Haven't dehydrated it yet because I'm not used to using dehydrated foods, lol
I live in Maine which is wild Maine blueberry country and we make blueberry jam all summer. I have made honeysuckle jelly it's delicious but now in a wheelchair I can't get to the bushes and pick off all the flowers I don't even know if there are any around me because I purchased a new house. I haven't been out to explore very much but I will this spring and summer because I'll be canning outdoors yippee!
Thank u. Sending support from Southern beautiful Iowa. Sunday early morning just found your channel Sept 25 2022.
Welcome! Glad to have you new friend
Great video twin!!!! What a great collab !!
This has been very informative!
Great information
Glad it was helpful! Thank you
I do the same with pasta sauce and pizza sauce. Cook it down more add a pinch of red pepper flakes and celery seed Saves time to do the same day.
Great tip. So many ways to change it up and add some flavor to it.
Thank you for this informative video.
Thank you for stopping by!!
We watched on tv, we enjoyed this I can’t wait to see everyone’s video
I can't to see the others either!!! Thanks for watching!
Try spaghetti sauce
Pizza sauce
Chili base
Garlic marinara
Tom soup
Ketchup
Stewed tomatoes
Chunk tomatoes
Salsas many varieties
Shrimp sauce
BBQ sauces
Taco sauce
These are all great ideas
Try your corn in pint jars add a little more water and make sure your head space is lower then the water in your jar. Waterbath for 3 hours it works much better than pressure canning it
Try bluebarb jam blue berries and rhubarb
Monkey butter is awesome for something different
@@ethelkalsow582 I've thought that, kinda like beans, more water than veg. I have even reduced the time.of pressure canning so I might just try water bathing it, maybe add a little lemon juice for acidity. Thanks!
I do a lot of those, but I have to stick with what we eat so nothing is wasted. I make a lot of tomato products and I'm adding some more this year. Thanks for the ideas!!
@@ethelkalsow582 I've thought about trying monkey butter, I've seen it on Pinterest. Since being borderline diabetic, I'm trying to not make a ton of sweet things because we don't eat them normally, they just sit on my shelves for years. I give em away, sell em, gift em, and I still have tons! 😂
Thank you for the info yo should try Banana Jam its really good save the skins and plant them when you plant your tomato plants
Never heard of banana jam but yes I do save the peelings. I save all my scraps for something, nothing goes to waste! I'll have to look into banana jam, interesting! Thanks!!!
I enjoyed this video and the unique things you can. Will have to try some out.
Thank you!! Enjoy 😁
Have been talkative today but I really enjoyed your video today thanks a lot for joining the collab
Thanks for watching! 😉
Yes Corn is not a real favorite around here as Canned. I do alot of stews and soups as well. It's so easy to just grab and go when you're busy outside and realize it's 8 pm and you haven't eaten yet. haha
I totally agree! We love to have canned stews and soups as ready grab meals. Great minds think a like
Great info. You are funny and a beautiful person! I have water bath canned a few things but I just bought my first pressure canner. So excited to try. Glad I watched your video and learned about your experience with corn and everyone's comments 😉 I subscribed to your channel! Excited to check out all you have. God bless you and your family!!
Awww, thanks so much. I tell Steven that I'm not funny, he is funny and I just play off of him, lol. I have done several videos on canning several different items. If you need a detailed video, my canning potatoes video is the most detailed. If you have any questions or want me to walk you thru anything, just let me know. I will hold your hand....I will even sit on the phone with you the first time if you want. No biggie, just gotta rip that bandaid off lol. Please let me know if you need any help, I don't want you to be scared or nervous.
I will purchase your overflow. I am going through every can I made! underestimated what I would need. I live alone and have no family alive but I share with my caregiver and her little boy who calls me nanny! I just found out she's pregnant again but pregnancy and canning are fine to do together! I'm in a wheelchair with crippled hands I do everything that I can on my own and then she does the rest. I really should start a channel but I don't want to be seen! Childish but true.
Aww, you are a true blessing, angel in disguise 😁
If you ever decide to do it, you would be a wonderful example to others in your situation!😊
Bless you!!!
I found you very informative, thank you.
Thank you! Welcome to our village!!
I'm going to check out your cabbage soup. I can for a family of six soup starter with mixed vegetables and potatoes in it
Sorry Casey I didn't finish that I sneezed and ended up sending it. I almost always use it as a soup starter I add a can of tomato juice and a can of canned meat to it. Veggie starter I don't usually have room for the cabbage if I have that on hand I add it to the soup as I make it because I like cabbage in my vegetable soup yay me. The veggies I just can the normal potatoes carrots usually green beans some peas some carrots and I try to put the onions and celery in there
@@dianatennant4346 that sounds great! I always can those veggies with tomato juice and ground beef as soup ready to dump and go for the kids to heat and eat. I canned up a bunch of soups for my son to take to college. It was fabulous!!!
Cut zucchini without seeds into tidbit sized size and can with pineapple juice! Tremendous to add to banana bread and other quick breads and a great way to use up zucchini
I plan on canning mock pineapple this year.
I do use a tablespoon of homemade french onion soup in my carrots and green beans and it does not interfere with my recipes.
Oh that's cool! I'm starting to branch out into different recipes. I grew up canning just the basics and cooking from scratch to make them into multiple recipes. Fun journey! Thanks for the ideas!
Thank you for sharing. I agree corn just is not the same when it is canned. At least I have not found the trick.
I do love the tip about the sauce. Make a giant batch then just cook some down longer for a thicker pizza sauce! GENIUS.
Thanks! Thanks you for stopping by! Welcome friend 😁
You could have used the squash to make a squash casserole. Yum yum
True, I had so much, I just didn't think about it plus the skins got really tough. Thanks for sharing!
Great video!!! Love seeing what other have to share!!! Be blessed
Me too! Thank you for stopping by!
My first time here and you and I would be best friends. Girl I adore you. You are so passionate about your canning. You are beautiful! I have subscribed. I am a married 65 year old mother, grandmother. I am retired recently. I am addicted to food preservation. I have been doing it for 40 years.
That is fabulous! So glad to meet you, happy to have a new friend!! Stick around and enjoy 😁
Really enjoyed this. First time viewer.
Welcome! So glad you enjoyed 😁
We started doing squash like the old alabama gardener if we want to preserve some for frying. Okra the same way. Not as good as fresh, but it fills the hole and the craving during the winter. But we also use the regular way of canning squash for casseroles and just for a quick side dish. Still haven't figured out how to do sweet corn. Just always tastes burnt or something. Love canning meats and broth and carrots and such. Don't mix anything, we just can everything separate and mix it later if we do a stew or soup or something.
Amen! I'm learning that my sugar content was too high in the corn and it caramelized /burnt. Need to probably use field corn or something.
I just made a strawberry blueberry jam.
Yummy!
@@BootsandBountyHomestead it is yummy. Hubby loves it.
I have heard about a smoky flavor with certain breeds of corn. I have never heard of the peaches and cream variety.
We grow the peaches and cream alot! Our favorite along with silver queen. They are delicious!! 😋
Old Alabama Gardner has a recipe for Okra for Frying. It is fantastic! I use it in gumbo, soups and Tomato with Okra. Wanda at DeepSouth Homestead fries this Okra. It is really easy to can. It has a little vinegar that keeps it from getting soggy. You have to try it this year. Rhonda
I've heard many people talk about it, I just haven't done it yet. If we grow okra this year, I'll try it! Thanks for sharing and stopping by!
Try pickled okra!! Cans well and is delicious. Thanks for your video !
I did last year for the first time. We are not a "pickle" family and I'm the only one that would eat them. Not something I would do much of unless I have extra to sell. Thanks for sharing though!
Most of the corn we have now is very different from what our parents grew. Especially sugar enhanced varieties. I’ve heard the excess sugars will darken and caramelize or burn . If you find a variety that works well please share. Thank for participating. One more thing. How do you use your watermelon rind jam/jelly. I canned some last year and have not tried it but it looks a little odd 🤷♀️
Thanks for watching! Yes, food has changed very much throughout time and that's also why we are having so many digestive and health issues, but that rant is for another day, lol. We LOVE watermelon rind jam. We just use it as any other jam/jelly, on biscuits or toast mostly. We don't eat a lot of jellies/jams so what I made 2 years ago with last us 10! lol We love it though. What looks odd about it? I have a video on it if you need to compare it to mine and see what the difference is. Maybe I can help. Let me know
I have been into canning for just about a year now! Loved your presentation and have subscribed to you. Thank you for your candid opinion on what you like and what you don’t like to can!!!
Welcome to the family!! Always nice to have a new friend!
I used my squash to make pie and bread
We do squash casserole and squash patties too!
Ironically my favorite pint canned item is chunks of a crooked neck squash. We use it for squash pie (like pumpkin) and one pint does one pie.
Right, that would be the only way it could be used LOL. Squash pie, squash casserole, soups, etc. Thanks for sharing and welcome to the channel family!
I thought what you said about the corn that you canned that you felt had a smoky flavor was so interesting. It struck me immediately that that corn variety probably had a very high sugar content and that the sugar started burning as it processed.
I had that happen with a recipe for orange chicken that I had developed that used a lot of sugar. Initially I thought it was great but after a while I realized it just kinda had a burnt taste. I think it’s a sugar issue.
Thanks so much for sharing. Unfortunately I don’t live in corn country and don’t have access to fresh corn so I’m not canning that but if I ever move and that changes I sure will remember this❤️🙏❤️
Thank you so much for sharing that info! I'm learning from you guys as well! My mom and gmom never canned corn so I thought I'd give it a whirl....now I see why they didn't😂 I gotta find a good variety for it!
Great content 😍 Your okra looks lovely! This collab is so informative 😊
Thank you ma'am!
Thanks for sharing you canning issues. I have been doing more freezing, but it’s just the 2 of us.
Nicely done on this collaboration. I wouldn’t can corn either! Haha
😂😂🤷🏼♀️
Im so new at canning but I did can some tomatoes last year and they are delicious... Great video Thanks! 😉
That's great! Try one or two things new a year and you'll be rolling in no time!
So glad LeAnne started this collaboration. Thank you for this video! So much information shared, I really appreciate it. Blueberry and blackberry jams, Mmmm! Sounds so good. Subbed to your channel. I’m looking forward to trying your cosmic brownie recipe. Blessings!
Thank you so much! Welcome to the village 😁 suggestion, half the frosting recipe 😂 otherwise they were great!
old Alabama Gardner has water bath caned Oakra that he fries
Yes, I've watched that, haven't canned okra in a couple years and tons of people have mentioned it as well. Thanks for sharing!!
I’m so curious with okra mystery! Fascinating 🧐 burnt corn is so weird and hats off still eating it. 😆
It wasn't bad, just a little smoky. The recipes covered it up well. Lol
Thank you for all the information on the products that you can. I absolutely love cabbage stew I fix it often so that may be one thing I'll be canning and I would love to try the pear tomato sauce also. Thanks again happy canning!
Thanks for stopping by. The yellow pear tomato sauce is amazing and definitely a new staple in our household.
The will/won’t can again collaboration is awesome. I know we all have different tastes and preferences, but so much information to learn from one another. I love fig jelly.
Thank you for sharing and have a blessed day!
Never heard of fig jelly by itself, but we do something pretty I may have to share this year. 😉
@@BootsandBountyHomestead I will stay tuned for upcoming videos.
I was thinking if you increased the water and decreased the corn so none poked above water level, you will probably get a plumper corn and maybe no smoke flavor. Worth a try.
That's an idea! Thanks!
I am intrigued with your idea for yellow pear tomato sauce, as I am one who isn't too fond of red based tomato products. Thank you for sharing!! So glad to find you through this collaboration.
Thanks for stopping by! Glad to have a new friend 😁
Thanks for sharing these with us, Kacy! I am so there with you on the squash girl. Way too mushy for me too. Loved hearing about your cans and not cans again,
Thanks for stopping by and watching!! ❤️Kacy
Thank you Kacy...of course I enjoyed this. I always learn something from you. Was wondering about spaghetti squash... squash in general. Definitely will be trying to pressure can this year...and of course some of your recipes. Have a wonderful weekend 💞😁👍 blessings 💞🤗
Thank Mary!! Love you 😘
The corn. Did you add water to the jars? If not the sugars caramelized and burned
Yes I did
I am a food scientist and I can tell you that making bone broth at home on low heat for hours is or can be dangerous. I recommend that everybody use their pressure cooker if they have one because sitting like that in that temperature says disease come and eat me viruses and bacteria here I am!
Thanks
Some things are just better tasting frozen. But lots that I've frozen can be canned...LOL
Oh yes ma'am! And I freeze stuff til I can can it too, lol. There are a few things that I'd rather freeze as well. And too, it depends on the space you have or the skills you have. Different strokes for different folks 😉 that's why I enjoy these collaborations because so many people do things so many ways. Thanks for watching!!! Come back soon 😁
I tried canning corn once and it just scorched. It was awesome collabing with you again!
Same here! Going to try the corn again but with a different variety so I have learned via this collab.
Do you think the sugar in the corn caramelized? That would be my guess. Thanks for this video! Love this collab!!
I don't know. I think it's alot to do with the variety too and the flavors it carries, which could be the sugar content as well. Thanks for the input, Ill find a variety I like canned eventually 😂
That's what I was thinking. If you taste the corn from the field that the big box used it is almost a cross between sweet and cow corn. It holds up much better under pressure.😁
I never had any luck with corn and neither did my mom.
I'm starting to see that from all the comments 😂
It's been my experience that most recipes for pressure canning turn out like mush if you do it according to the safety instructions
It depends on the vegetable from my experience. I mostly just pressure can beans, soups, and meats.
Hello Kacy! I am new to your channel. Just subscribed. I am so glad we got to do this collab together. - Cynthia @ Our Biggs Adventure
Yes ma'am!!! Quite enjoyable! Nice to meet you 😁
I wonder if okra could be freeze dried? Thank you for the information on squash! I love zucchini!! That’s a big difference in okra! Stay safe! Take care! Prayers and Blessings always
Yes it can, don't have one though. I don't even know someone that does have one 😂
Good morning Kacy I’m looking for a great Tomato juice recipe to can later this season. Was wondering if you share your recipe with me. Hopelynn and I drink tomato juice every morning, so I’m in need of a good straight tomato juice recipe 🤟🏼
Oh I just pressure cook all my tomatoes in my pressure canner for about 20 mins. You can also mash them well and let them boil down a while to separate the water as it cools slightly. The important thing is that you DONT STIR after the juices are released and you quit cooking. All the water will come to the top so it can be poured off. Once I do that, I just food mill the rest to get the juice out. Add 1/2 tsp salt to pints and 1 tsp to quarts as usual. I don't waterbath (don't tell the canning police, lol), I just keep everything hot or boiling and it seals itself. Done this all my life, never a problem. That's all 🤷🏼♀️ we love drinking it or eating it out of the jar with crackers😂
I have never had any kind of canned watermelon? Does the rind jelly taste like watermelon?? I have probably the last watermelon of the year right now and was wondering if theres a yummy recipe I can find to make
A very sweet watermelon yes. Like most jellies, it full of sugar for the basic regular recipe. We absolutely love it! Our very favorite jelly that I make!
Just a comment I just watched a host tools video and they said there were four different varieties of corn and each has a different amount of sugar in it and crispness to it I'm wondering if if yours had too much sugar in it that made the Smoky flavor might want to back off and can a different variety. If you have room maybe grow three or four rows to can and three or four rows to freeze and eat or whatever you understand what I'm saying. I think when we were really carrying corn at home and I have not really canned corn we were canning the older varieties and they came out really nice. Some of the super sweets and beyond we love for corn on the cob but maybe that's not where we need to go when we're getting them. A suggestion it's a lot of work to can corn and if you're not going to like it yes I get it
That's what I'm thinking too. I may just stick with the original sweet corn or field corn to can and freeze the peaches-n-cream and silver queen. Thank you!!!!
I also learned about this a couple years ago. Sweet corn that is delicious eaten fresh is NOT the best for canning. It’s just too sweet, canning brings out the sweetness and in your case, it caramelized and burnt. That’s how you got that smoky flavor. It’s actual burnt sugars. When sweet corn seeds are purchased, they are identified by; su or se or sy or sh2 and one other that I forgot. If your going to can the corn, you want the su type sweet corn as it has the lowest sugar content. If after you’ve canned it and tasted some and you prefer sweeter canned corn, try to add up to 1/2 teaspoon of sugar into each jar.
An additional important corn growing note: two or more types of corn MUST be grown over 500 feet apart or they will cross pollinate causing even more problems. So that means, grow what your going to can and buy what your going to eat fresh!
I hope this helps!
@@grdelawter4266 thanks for that! I only grow one type of corn anyways. I usually grow a fun one and get my staple corm from family. We did popping corn last year, it was great! Lol
I think that what we call field corn would be best for canning. Thanks again for the tips.
Hmmm. Gonna have to check out some of those recipes. I love canned corn with my gramma's secret 1/2 teas. Of sugar per pint. Cones out yellow and tastey not cloudy and bland. "Smokey" is strange
From the comments, sounds like the corn sugars burned or caramelized. I need a less sweet corn, lol.
I do both ingredient and meal starter canning. My family is just too small to add 3-5 or 6 different jars of ingredients to make a stew or soup or casserole. One thing about canning (at least in my perspective) is that leftovers means the food product has now been cooked at least 3 different times (4 if you hot pack).
You're an ingredient canner like I am! I can all things individually except for sloppy joes and chili and then I can just take one of this one of that one or the other and make a different recipe every time. :-)
I never cared for canned corn, always froze it but I wonder if it depends on the sugar level. Maybe the burnt flavor came from high sugar content.
That's what I'm learning from all these comments....I'll keep trying though! 😁
Dehydrate your corn
I have never done that because I don't use my actual dehydrator alot. I've thought about doing it next time we grow that kind, or just freezing it like we have been. We are doing different varieties every year since we don't have but 0.34 acre to work with, so we are just trying fun things now before we get land and can really grow and have the room experiment more too but grow what we know we love. Thanks for watching!!! It's definitely in the books to try soon 😁
I appreciate you calling your husband by his name and not “Mister” so and so. It just sound more personal.
We try to call everyone by whatever names they want to be called.
Thanks for sharing
Thanks for stopping by!