Watching this again, for the 100th time...lol. Don't want mess anything up!! I have my chili made. I use my recipe, basically the same and yep, never taste the same. Anyway, just want ya to know i am doing it today! YEAH, YIPPY, YEEEEHAW. THANKS
I've watched you for years now - even bought a MIM sweatshirt - AND I AM SO PROUD OF HOW YOU'VE CARRIED YOURSELF THROUGHOUT. CLASS ACT, INDEED. WONDERFUL CONTENT.
I have this cookbook and the measurements for the remaining ingredients are: 1 Tbsp. dried basil 1 Tbsp. Italian seasoning 1 Tbsp. dried thyme 1 Tbsp. pepper 1 tsp. dried oregano 1 tsp. dried marjoram
This is basically the chili recipe I use. He’s a hack I have found helps with the flavor. After browning the hamburger, add the chili seasoning to the meat while still in the skillet. Add a smidge of water and cook for a few minutes. This makes a nice thick chili sauce that uses the fat from the meat and coats the meat. Transfer meat to a stockpot or slow cooker, then add the rest of your ingredients. Diced bell peppers are also good in this chili and adds body to it. Instead of water I use chicken or vegetable broth to bring the mixture to the right consistency. I usually make it in the slow cooker because chili does best when simmered for a while to allow the flavors to develop. Serve with a nice big piece of buttered cornbread and you have the perfect cold weather meal!
I do this too! I think it adds more flavor when the meat and seasonings get a chance to cook together before adding the rest. I also sprinkle a tiny bit of crushed red pepper flakes for a nice creeper heat. Then i add tomato juice or sometimes v8 juice instead of water and slow cook all day for a thick chili with a smidge of heat.
Me too, I was so excited about waiting for my pressure canner arriving from the states and I really hate how chicken tastes. It’s a taste between chicken and fish and like all the horrible canned chicken I’ve ever tasted from store bought ( once in my life). It’ll be fine for soup but that’s about it. The one nice thing was chilli with ground beef. So disappointed.
@@Katya-zj7ni ... I think it makes for a better taste when PC to raw pack the jars and let the product cook while it’s being canned to avoid over cooking ...
I agree. I was so disappointed after pressure canning Borsch. The color totally changed, the flavor and the consistency. It was not the same soup. It felt like all the nutrition was cooked out of it when I ate it. Now with my new found knowledge I am going to waterbath it. How long would Susie water bath vegetable Borscht?
I totally agree! I thought it was just m, but pressure canning makes the food taste scorched and burnt. I prefer water bath canning. I have a lot of food I pressure canned, and I’m very sad I didn’t know about water bath canning my food
I don’t like my soups in the pressure canner, no matter what I’ve can as far as soups they taste burnt, so I’m happy you shared this information. Many will come against, but let them be. You’re a common sense, no frills woman. I just adore you and wish you and your family a Merry Christmas.
I have the same book. The measurements are 1 T each: Salt Brown suagar dried basil Italian seasoning Dried thyme pepper 1 tsp each: Dried oregano Marjoram
@MakeitMake You're welcome. Have you tried the Italian Stew on pg.297? It's a family favorite, and I was just wondering if you thought you could can it if you left the pasta and cheese out. And I usually don't use the wine in my stew.
When i was younger, my mom always added brown sugar to our chili, now, i do as well. It just adds a lil extra sweetness that helps bring it all together. Slighly tangy, slightl sweet, slightly spicey. Its just delicious. ❤ thanks for shareing!
About 9 months ago, I canned chilli for the first time. You inspired me and gave me the courage to WB cann it, since I don't have a pressure canner. Thank you so much 😁
The chili looks very good. I love the passion you have for food preparation. Oh I like the background music too. I bought the Forjars lids back when no one else had lids. I have had very good luck with them. I like them better than Ball. The one saving grace about Botulism if you thoroughly heat your food before eating the botulism toxins are destroyed, which is the only reason botulism poisoning is rare. I see your point about the taste of the food after pressure canning does not taste the same or as good.
Love your content. I'm older and cannot afford a pressure canner. I often wondered about water bathing. Also water glassing farm fresh eggs. Thank you and God bless.
I LOVE your sweater!! It's so flattering and the stars down the sleeve are just *chef's kiss*. I know this is the most vapid comment, but I wanted to say so anyway!! :)
It's like you knew I needed this! 🤣🤣🤣 no joke I just told my best friend I didn't want to pressure can my chili cause I pretty much WB everything but I wasn't sure of the process time. I figured 3hr but I feel way more confident now 👍 me and my best friend are the only people we know that can LoL she prefers and is predominantly a pressure canner and I prefer and practice predominantly a WB canner. We switch up ever so often though. 😂 Thank you for your videos!!! Me and my bestie love you you bunches 💖
I loved taste of home magazine too! Wow I haven’t seen that in years🤗. I’m loving your channel, great canning classes! One thing I do is I add the whole can of beans especially the juice as that contains good flavor and fiber. Thank you making these videos and Happy Thanksgiving 🦃 ❤️
When I moved to the Midwest from the West Coast I found that people there eat Chili with pasta. I was mind blown. I had never heard of mixing the two. It was so wierd to me but they love it. I grew up with Chili being more of a soup or a thicker version to go with hot dogs.
New subscriber, but I have grown to love your videos. I have learned a lot, and hope to continue to learn. Thank you. Ps Love the look of one sleeve up and one sleeve down. lol
Good day, Perfect Timing for this cool weather we are having here. Thank You!! My children and me really enjoy chili especially when it starts to turn cool weather. I still have my first cookbook I brought 40 yrs ago. It is an depression era recipe cookbook with many other recipes added throughout the years. My children said they all need copies to keep from arguing over the one book 😂. I was beginning to learn to cook from scratch. My momma didn't like cooking but I do, I just love it. Momma had me to cook or bake for her all the time she wanted something other than at family gathers. Momma really loved canned pickled green tomatoe/onion and old fashioned chow chow. I could not ever can enough it seems like for the pantry. Thank you so much for your recipe, it looks so amazingly delicious & thank you for the info too. I really would like to try your recipe for chili. Have a Blessed Day!!
Perfect timing on this video!! I'm also wanting to WB some ham & beans instead of freezing, so maybe you could do a video on that? Assuming 3 hours would be the time frame on that also? Thank you for your channel, I have learned so much & look forward to your next video.
I love taste of home magazine, I used to subscribe back in the 90s and have some issues I still use. Some of the best recipes have come from those. Thank you for inspiring me to can some chili!
I just discovered your videos and love them!!😊❤ I have never canned anything and watching you has provided me with confidence today! Bean and meat today water bath is my choice. I don’t have pressure canning pot and really don’t want to spend the money on one. Thank you for sharing 😉
Made chili a few days ago, my own recipe. So I still have about 3 quarts left and I am doing the water bath now. I make 10 quarts at a time. I gave a lot away to friends. I used to freeze it but it’s not the same as canning it.
I can not thank you enough for showing us how to can the amish way because I can not afford a pressure canner plus I am so scared of using them. Your the best and am so very glad I found your channel. Your chili looks awesome but I just do not like beans for obvious reasons.
I love how you are so transparent and show your learning mistakes! I feel like I'm watching myself! I have the stupidest question that I'm too embarrassed to ask anyone else. I noticed that you are holding the grabber differently. Which end is for the jar??? Doesn't come with directions and I hold the rubber end because it's more comfortable for my arthritic hand! Makes sense that the rubber would grip better to the jar. Thanks for the joy you bring to us!!
The rounded rubber end grabs the jar so they don’t slip. If your hand isn’t comfortable on the metal end maybe put a rubber dishwashing glove first? It’s actually a pretty common question. Nothing about learning need feel embarrassing.
I watch as many of yoit videos as possible....fantastic....you get right to the matter....other videos grand ma talking about everything....you tell me what time it is and NOT HOW TO MAKE A WATCH.....NO BULL, I LOOK FORWARD TO ANY VIDEO YOU MAKE
SEASONING MIX FOR CHILI BEANS 4 Tablespoons chili powder 4 teaspoons ground cumin 4 Tablespoons paprika 2 teaspoon freshly ground black pepper 2 Tablespoon ground coriander 2 teaspoon cayenne pepper 4 Tablespoon garlic powder 2 teaspoon crushed red pepper 1 Tablespoon unrefined sea salt 2 Tablespoon onion powder Add 2 tablespoons per quart or 1 tablespoon per pint Add one cup dry kidney beans to quart jar or 1/2 cup to pint jars Process in pressure canner for 90 minutes with 10 pounds pressure for quart 75 for pint or Water bath 3 hours
I've used "spaghetti" sauce in chili before when I didn't have canned tomato sauce on hand. It works great! I bet that base sauce you made not too long ago would work. I know you mentioned that you thought it was a little heavy handed on the seasonings, but for a batch this big, it'd probably balance out pretty well ❤
Do you have a video about how you make the colors "pop" and rich, especially tomato sauce ? You uou put in a little bit of lemon juice to keep the canned colors bright ? Mine came out discolored, still good to eat but not appetizing when looking at grey peaches. ?
Thank you!! I’m learning from you and to me it’s less intimidating to do water bath then the pressure canner; to be honest I have only water bath figs - we going to have a get together at church and do canning this fall Im learning so much from you Im confident I can do it 😊🙏
L, what is your favorite recipe that is Water Bathed? This Chili looks delicious, I am new at canning and the Beef you canned in another video & this Chili look delicious. I love your videos! Thank you! Blessings
I loved this! As soon as I finish preserving everything from my garden, I'll be working on canning some meals in jars. I usually do quarts. I'd like to build up to 40-50 jars. My thinking is to have an easy ready-made meal once a week. Of course then we would also be ready for something unforeseen, as well. Your chili looks a lot like mine. I got the recipe from my "vintage" Betty Crocker cookbook that I got when I was in high school in the 70's. I do not add brown sugar, as yours did, but...I might try it next time. Or maybe maple syrup??? Blessings, Marie
I have the same problem… water boiling out on a rolling boil… I canned 400 lbs of tomatoes this past fall… jars of tomatoes, sauces, relish, salsa, juice and V8 juice… But I made a ‘bra’ for my canner Hahahaha And it sure helped the mess on the stove I wrapped two big tea towels around the top of the canner Sorry I tried to add a pic.. but I am not able too…
I'd absolutely LOVE to get your recipes...I'm impressed with the channel and started Amish methods in my cooking. I'm wondering if you would ask Susie why my grandmother would use wax on all her jams and jellyies
They used wax to help force a seal. My grandmother did it too. It's not used much anymore since our lids today pretty much do it for you very well. Some older canners might still do it though since I still see it in the grocery stores.
Thank you, your video is inspiration. You mentioned that canning is overcooked. It has an over cooked taste. Reduce the cooking time may solve the issue. Instead of canning for 1 hour 15 minutes, would be great to can it just about an 1 hour?
Every time you even insinuate how old you could be I'm always like ummm no I'm gonna have to see a birth certificate and a drivers license. There's no way you are over 30 years old. If I was to guess I'd say at most 27. I appreciate you so much for all your work you put into these videos. This chili looks fantastic! Have a very blessed remainder of the week honey 😊
try adding a can of "Fiesta" corn/ corn w peppers. I usually do black beans and cannellini beans. kidney bean skins are weird to me 😂. looks great. ❤ I have about 8 buckets of tomatoes left to can. Im procrastinating 😂😂😂
@cynthiafisher9907 lol. this is what ive been doing the past month as they ripen. I still have 8 mud buckets full left to clean and freeze and wait for the rest of my tomatoes to finish growing. every year i say im not buying that many tomato plants. then i do the same thing the next spring. 🤣
@cynthiafisher9907 every spring when buying plants i think im super woman and THIS is the year i will can 200 jars of everything. Every year i start whining when its time to can 🤣
I love your channel! :). I first came across your video n how to make a fleece blanket. Love it! Made a few since then . Now I am intrigued by the Amish canning method. Can you raw pack when you are water bath canning? Thanks so much for all you do! I appreciate it!
Hi there I just came across your video awesome information Thank you again. I noticed you took the rings off your jars.. I didn't know that was okay to do? Thanks again😊
Hi... I'm from South Africa Gauteng... Personally... My own opinion... I love to WB everything... 🤤IT JUST TASTES ABSOLUTELY SUPER DELICIOUS🤤... PC makes is taste weird 🤢
Basically I use the same recipe other than the brown sugar. There was latino lady who introduced me to adding whole kernel corn to the chili. She said from her part of her country is where they produce a lot of corn and they add it to a lot of their foods. It has been a hit with my family and whenever I take it to gatherings. I do want to try water bathing it for something different. When it comes to chile I have never water bath canned just pressure can. I am slowly but surely getting used to the idea of water bathing for the extended time periods that's needed. Mainly due to the fact my first attempt was an utter failure due to the lack of education on how to water bath foods properly. USDA has really messed some folks up, by not always stating that the timing they are giving you is for PC. That's what happened to me, under canning time wise. When your chickens WON'T eat what you put in their feed pans, you know that it is BAD!!!!!😮😢😅 I laugh about it now. It was NOT funny then. 😐 In fact, VERY DISAPPOINTING. Come to find out it was the only way my grandmother did it. That explains why she used 3 water bath canners as we were preparing the vegetables.
I have a question that is not related to this podcast, I was hoping that you would answer this anyway. I love watching you and have learned alot. Do you ever make starter culturer for sour dough bread making? If so would you do a video on that? I've tried but keep failing, not sure why. Thank you
I have a question...Did you allow your chili to cool down before you added it to your jars? I'm so new at this. I had a jar to crack on me earlier this year and it scared me to death. Thank you for sharing your videos with us.
Keep your chili hot. Try warming your jars in a 200 degree oven for 20 minutes. You don’t have to put water in them. That way you are putting hot liquid in hot jars so they should not break.
Hello, can someone answer a question for me please. I have 2 pints of strawberry jam i want to water bath. Can i just put several other empty, just filled with water pint jars in the pot along side them? I dont want to waste my lids by using them. I hope this makes sense 😊
I use tomato soup in my chili( and a pinch of brown sugar,because my mother did). Also vary with diced tomatoes-really good and plain and my husband loves it. Where did you get the "doo-hicky?"
Hello 👋 so i just found your channel and have been watching many of your videos. I've been considering canning as an option in my house to have emergency meals on hand because money as well as food prices have been fluctuating for me so much. My question is how long do these canned foods last? 1 year?
I just ordered the Taste of Home Cookbook and when it is delivered I will let you know the amounts of the seasoning you are missing.. I love your channel
Is your stove a glass top radiant coil? I was told that these stove tops can not handle the heat for extended period of time. But if you have not seen an issue I am open to also try.
Hello, been watching you for a while, really enjoy your channel. I was wondering, you mention that when you pressure canned meats for 3 hours your food tasted burnt, or over cooked. I'm wondering if it is being processed for too long?? In the book, "Complete Guide to Home Canning" (2023 edition), page 5-8, recipe (with beef and beans) calls for processing pints for 75 minutes. Just a thought.
I can tell you she often re uses lids as well, just NOT when canning meat. So she wouldn't be using that tool if it bent the lids:) I myself found that tool ridiculously expensive in Canada and opted to stick with a butter knife to gently lift them off in order to re use them.
@@ellenfisher6341 It's nice to know what others use if we don't have this particular tool. Good to hear you too think a butter knife works well! Thanks for letting me know that!
I want that saying on an apron... "Not a simmer, not a chatter, a rolling boil"
Watching this again, for the 100th time...lol. Don't want mess anything up!! I have my chili made. I use my recipe, basically the same and yep, never taste the same. Anyway, just want ya to know i am doing it today! YEAH, YIPPY, YEEEEHAW. THANKS
I've watched you for years now - even bought a MIM sweatshirt - AND I AM SO PROUD OF HOW YOU'VE CARRIED YOURSELF THROUGHOUT. CLASS ACT, INDEED. WONDERFUL CONTENT.
Thank you so much. That means the world to me. ❤️
I have this cookbook and the measurements for the remaining ingredients are:
1 Tbsp. dried basil
1 Tbsp. Italian seasoning
1 Tbsp. dried thyme
1 Tbsp. pepper
1 tsp. dried oregano
1 tsp. dried marjoram
So kind of you, thank you!
I’m trying to get the main part again will you post it please
Thank you
What's the name of the book again. I forgot
@@Carol32547The Taste of Home Cookbook
This is basically the chili recipe I use. He’s a hack I have found helps with the flavor. After browning the hamburger, add the chili seasoning to the meat while still in the skillet. Add a smidge of water and cook for a few minutes. This makes a nice thick chili sauce that uses the fat from the meat and coats the meat. Transfer meat to a stockpot or slow cooker, then add the rest of your ingredients. Diced bell peppers are also good in this chili and adds body to it. Instead of water I use chicken or vegetable broth to bring the mixture to the right consistency. I usually make it in the slow cooker because chili does best when simmered for a while to allow the flavors to develop. Serve with a nice big piece of buttered cornbread and you have the perfect cold weather meal!
Mushrooms or yummy in it as well . But Hubby doesn't care for mushrooms , so I have to add mine later .
I do this too! I think it adds more flavor when the meat and seasonings get a chance to cook together before adding the rest. I also sprinkle a tiny bit of crushed red pepper flakes for a nice creeper heat. Then i add tomato juice or sometimes v8 juice instead of water and slow cook all day for a thick chili with a smidge of heat.
Yum, all good suggestions ❤
I agree with you about pressure canning food about tasting burnt. I'm so grateful I found you
Me too, I was so excited about waiting for my pressure canner arriving from the states and I really hate how chicken tastes. It’s a taste between chicken and fish and like all the horrible canned chicken I’ve ever tasted from store bought ( once in my life). It’ll be fine for soup but that’s about it. The one nice thing was chilli with ground beef. So disappointed.
@@Katya-zj7ni ... I think it makes for a better taste when PC to raw pack the jars and let the product cook while it’s being canned to avoid over cooking ...
I agree. I was so disappointed after pressure canning Borsch. The color totally changed, the flavor and the consistency. It was not the same soup. It felt like all the nutrition was cooked out of it when I ate it. Now with my new found knowledge I am going to waterbath it. How long would Susie water bath vegetable Borscht?
I LOVE THIS CONTENT and your demeanor and spirit just SHINE! 👍
I totally agree! I thought it was just m, but pressure canning makes the food taste scorched and burnt. I prefer water bath canning. I have a lot of food I pressure canned, and I’m very sad I didn’t know about water bath canning my food
I don’t like my soups in the pressure canner, no matter what I’ve can as far as soups they taste burnt, so I’m happy you shared this information. Many will come against, but let them be. You’re a common sense, no frills woman. I just adore you and wish you and your family a Merry Christmas.
Love that you not only show the canning, but then you show how you use it in real life because that’s the whole point
I 💗 that you don’t drain the fat!! Lots of flavor and goodness in that.
I have the same book. The measurements are
1 T each:
Salt
Brown suagar
dried basil
Italian seasoning
Dried thyme
pepper
1 tsp each:
Dried oregano
Marjoram
Ooooh thank you!! ❤️
Chili powder ? 😅
@user-ny5vr4oi7b yes there's 1/4 cup chili powder. I just posted the ingredients she couldn't read from the recipe in her book.
@MakeitMake You're welcome. Have you tried the Italian Stew on pg.297? It's a family favorite, and I was just wondering if you thought you could can it if you left the pasta and cheese out. And I usually don't use the wine in my stew.
I am learning so much from your videos!! You are so good at explaining everything!!
When i was younger, my mom always added brown sugar to our chili, now, i do as well. It just adds a lil extra sweetness that helps bring it all together. Slighly tangy, slightl sweet, slightly spicey. Its just delicious. ❤ thanks for shareing!
A couple of squares of dark chocolate works wonders too
that's funny -same with me,and i'm 72!
You should make those little, fabric tops for your jars. Just a little circle, with pinking shears, that sits between the lid (sealed) and the ring.
About 9 months ago, I canned chilli for the first time. You inspired me and gave me the courage to WB cann it, since I don't have a pressure canner. Thank you so much 😁
I just want to make sure I didn't miss anything. Your putting just the chili in the jar no vingear or anything correct?
The chili looks very good. I love the passion you have for food preparation. Oh I like the background music too.
I bought the Forjars lids back when no one else had lids. I have had very good luck with them. I like them better than Ball.
The one saving grace about Botulism if you thoroughly heat your food before eating the botulism toxins are destroyed, which is the only reason botulism poisoning is rare.
I see your point about the taste of the food after pressure canning does not taste the same or as good.
I had sons, no little girls, but you'd do me proud as a daughter 😊
Im so glad i found you. You make home canning easy. I cant wait to can some of my chili. Thank you so much!!
By the time your pressure canner comes to pressure, processes and cools down it’s about 3 hours anyway
In the uk and Europe there is only waterbathing. Thank you for posting this
😮 Wow! You can't even buy a pressure canner there? That's shocking!
@@christinaoliveryoung6019 we can buy whatever we want, we are just to clever and know we do not need it.
Love your content. I'm older and cannot afford a pressure canner. I often wondered about water bathing. Also water glassing farm fresh eggs. Thank you and God bless.
I LOVE your sweater!! It's so flattering and the stars down the sleeve are just *chef's kiss*. I know this is the most vapid comment, but I wanted to say so anyway!! :)
It's like you knew I needed this! 🤣🤣🤣 no joke I just told my best friend I didn't want to pressure can my chili cause I pretty much WB everything but I wasn't sure of the process time. I figured 3hr but I feel way more confident now 👍 me and my best friend are the only people we know that can LoL she prefers and is predominantly a pressure canner and I prefer and practice predominantly a WB canner. We switch up ever so often though. 😂 Thank you for your videos!!! Me and my bestie love you you bunches 💖
I loved taste of home magazine too! Wow I haven’t seen that in years🤗. I’m loving your channel, great canning classes! One thing I do is I add the whole can of beans especially the juice as that contains good flavor and fiber. Thank you making these videos and Happy Thanksgiving 🦃 ❤️
I'm thrilled with your videos of canning meals. Saving some to use later.
When I moved to the Midwest from the West Coast I found that people there eat Chili with pasta. I was mind blown. I had never heard of mixing the two. It was so wierd to me but they love it. I grew up with Chili being more of a soup or a thicker version to go with hot dogs.
Chili is perfect with pasta. I live in NY and it’s always been the way I eat chili
Chili-mac, its a redneck delicacy 😅
I like my chili on mashed potatoes ❤
What the holy cow!!! Those are my cookbooks!!😂 I literally have both and they look about as used as yours. I love them❤❤❤❤
New subscriber, but I have grown to love your videos. I have learned a lot, and hope to continue to learn. Thank you.
Ps Love the look of one sleeve up and one sleeve down. lol
Good day,
Perfect Timing for this cool weather we are having here. Thank You!!
My children and me really enjoy chili especially when it starts to turn cool weather.
I still have my first cookbook I brought 40 yrs ago. It is an depression era recipe cookbook with many other recipes added throughout the years. My children said they all need copies to keep from arguing over the one book 😂. I was beginning to learn to cook from scratch. My momma didn't like cooking but I do, I just love it. Momma had me to cook or bake for her all the time she wanted something other than at family gathers. Momma really loved canned pickled green tomatoe/onion and old fashioned chow chow. I could not ever can enough it seems like for the pantry.
Thank you so much for your recipe, it looks so amazingly delicious & thank you for the info too. I really would like to try your recipe for chili.
Have a Blessed Day!!
Yay another video!
Perfect timing on this video!! I'm also wanting to WB some ham & beans instead of freezing, so maybe you could do a video on that? Assuming 3 hours would be the time frame on that also? Thank you for your channel, I have learned so much & look forward to your next video.
Great video i so like the old ways with canning........The old ways were the only way back in the day....looking forward to future videos thank you
Thanks for another hearty food to add to my pantry. It's great to see you back!
Oh my goodness… I love your channel!! ❤
I just sent my friend your video. She water baths everything as well
Your book is gorgeous! Anything with a stain and some duct tape shows it was loved.
Awesome! I love your channel! More water bathing, please!!😊
Another great video thanks for all your wisdom you share.
My two favorite books
I have the tast of home cook books and there is a lot of very good recipes in them. Thanks for sharing.
I love taste of home magazine, I used to subscribe back in the 90s and have some issues I still use. Some of the best recipes have come from those. Thank you for inspiring me to can some chili!
I just discovered your videos and love them!!😊❤ I have never canned anything and watching you has provided me with confidence today! Bean and meat today water bath is my choice. I don’t have pressure canning pot and really don’t want to spend the money on one. Thank you for sharing 😉
😊 taste of home has the best recipes
Im so excited to make this... Thank you, i know. I've said it, but im so happy i found you and your videos. ❤
Made chili a few days ago, my own recipe.
So I still have about 3 quarts left and I am doing the water bath now.
I make 10 quarts at a time. I gave a lot away to friends.
I used to freeze it but it’s not the same as canning it.
Especially if the grid goes down 😢
I can not thank you enough for showing us how to can the amish way because I can not afford a pressure canner plus I am so scared of using them. Your the best and am so very glad I found your channel. Your chili looks awesome but I just do not like beans for obvious reasons.
Thats why I watch your channel, because your old school!
Chili looks good!
Made chili in the crockpot this morning for dinner tonight :) canning my own for quick lunches/dinners through the fall would be amazing!!
I love how you are so transparent and show your learning mistakes! I feel like I'm watching myself! I have the stupidest question that I'm too embarrassed to ask anyone else. I noticed that you are holding the grabber differently. Which end is for the jar??? Doesn't come with directions and I hold the rubber end because it's more comfortable for my arthritic hand! Makes sense that the rubber would grip better to the jar. Thanks for the joy you bring to us!!
The rounded rubber end grabs the jar so they don’t slip. If your hand isn’t comfortable on the metal end maybe put a rubber dishwashing glove first? It’s actually a pretty common question. Nothing about learning need feel embarrassing.
I watch as many of yoit videos as possible....fantastic....you get right to the matter....other videos grand ma talking about everything....you tell me what time it is and NOT HOW TO MAKE A WATCH.....NO BULL, I LOOK FORWARD TO ANY VIDEO YOU MAKE
Blessings 🙏🏼👍
SEASONING MIX FOR CHILI BEANS
4 Tablespoons chili powder
4 teaspoons ground cumin
4 Tablespoons paprika
2 teaspoon freshly ground black pepper
2 Tablespoon ground coriander
2 teaspoon cayenne pepper
4 Tablespoon garlic powder
2 teaspoon crushed red pepper
1 Tablespoon unrefined sea salt
2 Tablespoon onion powder
Add 2 tablespoons per quart or 1 tablespoon per pint
Add one cup dry kidney beans to quart jar or 1/2 cup to pint jars
Process in pressure canner for 90 minutes with 10 pounds pressure for quart 75 for pint or Water bath 3 hours
I also use this to season my chili
Great job . Blessings!!!
Thank you ❤ Blessings 🙏😘
I've used "spaghetti" sauce in chili before when I didn't have canned tomato sauce on hand. It works great! I bet that base sauce you made not too long ago would work. I know you mentioned that you thought it was a little heavy handed on the seasonings, but for a batch this big, it'd probably balance out pretty well ❤
Good afternoon from Syracuse NY my friend
my favorite cook books
Do you have a video about how you make the colors "pop" and rich, especially tomato sauce ? You uou put in a little bit of lemon juice to keep the canned colors bright ? Mine came out discolored, still good to eat but not appetizing when looking at grey peaches. ?
Thank you for this recipe ❤
Nice recipe! try adding a little cinnamon to the chili, brings it to another level, thanks for sharing
Thank you!!
I’m learning from you and to me it’s less intimidating to do water bath then the pressure canner; to be honest I have only water bath figs - we going to have a get together at church and do canning this fall
Im learning so much from you
Im confident I can do it 😊🙏
L, what is your favorite recipe that is Water Bathed? This Chili looks delicious, I am new at canning and the Beef you canned in another video & this Chili look delicious.
I love your videos!
Thank you! Blessings
Looks and sounds delicious! Very similar to the recipe that I use. I use beef broth in place of the water. Either way, it’s delicious 😋
I did chill yesterday ❤ your content.
I loved this! As soon as I finish preserving everything from my garden, I'll be working on canning some meals in jars. I usually do quarts. I'd like to build up to 40-50 jars. My thinking is to have an easy ready-made meal once a week. Of course then we would also be ready for something unforeseen, as well. Your chili looks a lot like mine. I got the recipe from my "vintage" Betty Crocker cookbook that I got when I was in high school in the 70's. I do not add brown sugar, as yours did, but...I might try it next time. Or maybe maple syrup??? Blessings, Marie
I do quarts too because of the way my husband eats chilling.😊
So when I water bath, even with the lid on my water is spewing out all over my stove. How can I prevent that?
I have the same problem… water boiling out on a rolling boil… I canned 400 lbs of tomatoes this past fall… jars of tomatoes, sauces, relish, salsa, juice and V8 juice…
But I made a ‘bra’ for my canner
Hahahaha
And it sure helped the mess on the stove
I wrapped two big tea towels around the top of the canner
Sorry I tried to add a pic.. but I am not able too…
This always gets me so excited I can’t wait to try this 😊🤗
I'd absolutely LOVE to get your recipes...I'm impressed with the channel and started Amish methods in my cooking. I'm wondering if you would ask Susie why my grandmother would use wax on all her jams and jellyies
They used wax to help force a seal. My grandmother did it too. It's not used much anymore since our lids today pretty much do it for you very well. Some older canners might still do it though since I still see it in the grocery stores.
Thank you, your video is inspiration.
You mentioned that canning is overcooked. It has an over cooked taste.
Reduce the cooking time may solve the issue.
Instead of canning for 1 hour 15 minutes, would be great to can it just about an 1 hour?
That chili looks amazing!
Every time you even insinuate how old you could be I'm always like ummm no I'm gonna have to see a birth certificate and a drivers license. There's no way you are over 30 years old. If I was to guess I'd say at most 27. I appreciate you so much for all your work you put into these videos. This chili looks fantastic! Have a very blessed remainder of the week honey 😊
I think she’s 40! I was shocked too.
try adding a can of "Fiesta" corn/ corn w peppers. I usually do black beans and cannellini beans. kidney bean skins are weird to me 😂.
looks great. ❤ I have about 8 buckets of tomatoes left to can. Im procrastinating 😂😂😂
If you have a freezer, you could wash, core and put them in freezer bags and freeze them until you get up the gumption to do it.
@cynthiafisher9907 lol. this is what ive been doing the past month as they ripen. I still have 8 mud buckets full left to clean and freeze and wait for the rest of my tomatoes to finish growing. every year i say im not buying that many tomato plants. then i do the same thing the next spring. 🤣
@@jennyprorock I know, right?
@cynthiafisher9907 every spring when buying plants i think im super woman and THIS is the year i will can 200 jars of everything. Every year i start whining when its time to can 🤣
I love your channel! :). I first came across your video n how to make a fleece blanket. Love it! Made a few since then . Now I am intrigued by the Amish canning method. Can you raw pack when you are water bath canning? Thanks so much for all you do! I appreciate it!
Hi there I just came across your video awesome information Thank you again. I noticed you took the rings off your jars.. I didn't know that was okay to do? Thanks again😊
Thank you for the recipe
That's the best looking chilli I've seen in a long time. I make ny own and do it a little differently, but we all do don't we?
Hi... I'm from South Africa Gauteng... Personally... My own opinion... I love to WB everything... 🤤IT JUST TASTES ABSOLUTELY SUPER DELICIOUS🤤... PC makes is taste weird 🤢
great video thanks
What an interesting Italian spiced chili recipe!
Basically I use the same recipe other than the brown sugar. There was latino lady who introduced me to adding whole kernel corn to the chili. She said from her part of her country is where they produce a lot of corn and they add it to a lot of their foods. It has been a hit with my family and whenever I take it to gatherings.
I do want to try water bathing it for something different. When it comes to chile I have never water bath canned just pressure can.
I am slowly but surely getting used to the idea of water bathing for the extended time periods that's needed. Mainly due to the fact my first attempt was an utter failure due to the lack of education on how to water bath foods properly. USDA has really messed some folks up, by not always stating that the timing they are giving you is for PC. That's what happened to me, under canning time wise. When your chickens WON'T eat what you put in their feed pans, you know that it is BAD!!!!!😮😢😅 I laugh about it now. It was NOT funny then. 😐 In fact, VERY DISAPPOINTING.
Come to find out it was the only way my grandmother did it. That explains why she used 3 water bath canners as we were preparing the vegetables.
Oh! A can chili would to dehydrate for hiking!
I have a question that is not related to this podcast, I was hoping that you would answer this anyway. I love watching you and have learned alot. Do you ever make starter culturer for sour dough bread making? If so would you do a video on that? I've tried but keep failing, not sure why. Thank you
I have a question...Did you allow your chili to cool down before you added it to your jars? I'm so new at this. I had a jar to crack on me earlier this year and it scared me to death. Thank you for sharing your videos with us.
Keep your chili hot. Try warming your jars in a 200 degree oven for 20 minutes. You don’t have to put water in them. That way you are putting hot liquid in hot jars so they should not break.
@@nancyrea3863 I just didn’t think they were hot because she was just holding them. Lol
Do you have a water bass cookbook? I would definitely buy it. Love your Channel❤
Hello, can someone answer a question for me please. I have 2 pints of strawberry jam i want to water bath. Can i just put several other empty, just filled with water pint jars in the pot along side them? I dont want to waste my lids by using them. I hope this makes sense 😊
Yes you can.
That’s how I make chili! Have a basic outline and wing it from there. Dump in seasonings to taste.
I use tomato soup in my chili( and a pinch of brown sugar,because my mother did). Also vary with diced tomatoes-really good and plain and my husband loves it. Where did you get the "doo-hicky?"
Hello 👋 so i just found your channel and have been watching many of your videos. I've been considering canning as an option in my house to have emergency meals on hand because money as well as food prices have been fluctuating for me so much. My question is how long do these canned foods last? 1 year?
How long is the shelf life?
Happy I ran across you ❤
Years, I have stuff in my pantry that's probably 7 years old, and it's still good.
I just ordered the Taste of Home Cookbook and when it is delivered I will let you know the amounts of the seasoning you are missing.. I love your channel
A couple other people commented the amounts.
Curious as to why you did pints instead of quarts. Would you process Qts the same? 3 hours?
Hi hope you’re having a wonderful day. What do you think about canning abondigas and menudo.
Is your stove a glass top radiant coil? I was told that these stove tops can not handle the heat for extended period of time. But if you have not seen an issue I am open to also try.
Hello, been watching you for a while, really enjoy your channel. I was wondering, you mention that when you pressure canned meats for 3 hours your food tasted burnt, or over cooked. I'm wondering if it is being processed for too long?? In the book, "Complete Guide to Home Canning" (2023 edition), page 5-8, recipe (with beef and beans) calls for processing pints for 75 minutes. Just a thought.
Nothing better than chili in the winter... The only thing I do different is I use dark chili powder and Mexican oregano
How long is it shelf stable? Sorry I am just learning.
LOVE THIS !!! Question ~ the lid lifter you used ~ does it lift the lid off without bending or denting it ? I reuse a lot of my lids .
I can tell you she often re uses lids as well, just NOT when canning meat. So she wouldn't be using that tool if it bent the lids:) I myself found that tool ridiculously expensive in Canada and opted to stick with a butter knife to gently lift them off in order to re use them.
@@jenniferpepler5843 , thanks ~ yes that is what I use - a butter knife .
@@ellenfisher6341 It's nice to know what others use if we don't have this particular tool. Good to hear you too think a butter knife works well! Thanks for letting me know that!
@@ellenfisher6341 I have the lid lifter she has, and it does not bend, dent, or otherwise damage the lids at all!
@@julievarner8273, thank you !
I love your channel. Can I can my left over beans, soups, stews etc?
With the 3hr wb how is the texture of the beans?