Everyday Food Preservation | Every Bit Counts Challenge, Week 1
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- Опубліковано 25 лис 2024
- #everybitcountschallenge
A short week 1 of the Every Bit Counts Challenge is in the books (or rather, the freezer and pantry!) This is really what happens in my house nearly every day this time of year. Nothing fancy, just putting food up for later.
I hope your August is off to a productive start!
Thank you, Jessica @threerivershomestead for your constant inspiration!
xoxo,
Carter
Altitude Adjustments for Water bath and Pressure Canning: www.ballmasonj...
Jar Lids: For an extra 10% off the only canning lids I buy these days, please use my ForJars affiliate link: forjars.co?sca_ref=2901432.VbUi032n6C and the Code: CARTER10. I have personally bought and used hundreds of these lids since 2021. Note that this is an affiliate link, and I will receive a small commission for which I am very grateful!
Amazon Affiliate Links to items mentioned/used:
Mason Jar opener: amzn.to/42JrXAh
Ball Complete Book of Home Preserving: amzn.to/3NEUJfh
Allulose: amzn.to/3PAF9ny
Green Produce Bags: amzn.to/3s0OKKF
Steam Canner: amzn.to/3O6v4NG
Canned 30 pints green beans, 21 jars of salsa, 7 pints tomato’s, 7 quarts tomato’s, going to can vegetable soup tomorrow afternoon. Thanks for being such a inspiration!
Who's the inspiration here, Ty?? Wow! You have been a preserving machine. How wonderful!
What I love about your videos is showing us how you cook with your food. You’re like watching a tv cooking show. I’ve never made a chutney or a fruited salsa, so I’ll be trying some of those recipes. Thank you for sharing your knowledge 💕
Ammie, thank you! I'm so glad you're here! Can't wait to hear what you think of chutneys and fruit salsas!
Great video today! I love seeing what all you preserve. I started off the challenge making a big batch of spaghetti sauce with meat and put seven containers in the freezer, and we ate off the rest two different times. I haven't found a canned version I like yet, so this works best for me. On Wednesday I made 48 half pints of salsa (triple the recipe, I love big batch canning) and made three half pints and a quarter pint of cowboy candy from the extra jalapenos. I had canned the leftover syrup last year so this was very easy to get processed. Thursday, I sliced and diced a large box of green peppers for the freezer. Cooked two Boston butts overnight Thursday night and yesterday put several containers in the freezer as well as cooking for 14 people last night for a big family dinner celebrating two grandsons' birthdays. I'm in recovery mode today so tomorrow I'll be dicing a big box of onions for the freezer. Want to go back to Amish country one day next week to get zucchini and cayenne peppers to dehydrate, and I'm sure other vegetables will follow us home also. Also, yesterday my aunt found a huge number of canning jars at an estate sale. I shared those with a cousin who has just started canning and got mine washed up and stored until needed. Love this time of the year!
Pamela, I'm pretty sure I'd have to recover for a week after all that! Just wow! Interesting about the spaghetti meat sauce. I bought a frozen package at the farmer's market a couple weeks ago that was awesome. I'm determined to put together a copycat recipe to can. A September project... If you're interested in submitting pictures for the next viewer challenge video, send them to me. carter@growandpreserve.com. I'd love to include them!
❤️
I don't remember where I saw this but a grapefruit spoon works great to scrape seeds and membrane from jalapenos and any long peppers.
Great idea, Ethel! Thanks so much. Great to have you here!
13 pints medium salsa, 1 quart and 3 pints tomato juice, 7 quarts crushed tomatoes so far. Hope everyone has an awesome week 🤠🇺🇸
You must be swimming in tomatoes! Very productive week!
6 quarts ham and bean soup, 5 bags of 4 corn on the cob froze, 4 pints mandarin oranges, 19 pints split pea and ham soup, 7 quarts tuscan soup, 7 pints tomato sauce, and 11 half pints plum jam
Christal! You have been incredibly busy! Great job!
Good job! Try the Cook's Illustrated method of slicing cherry tomatoes: hold a plate over a single layer of tomatoes on your cutting board, then one horizontal slice to halve them all.
I'll give it a shot! Thanks for the tip, Strattifyy!
I love this idea! Thanks!
@@ronalee34 😀
This morning I dehydrated a whole watermelon, cantaloupe, sweet mini peppers, sweet mint, lemon balm, chicken and onions.
Canning pizza sauce and sweet corn……
Love watching others preserve to get ideas and motivation……
Oh as a past chef knuckles to the knife…😱
I knew someone would comment on my risky knife work! I've never been able to do the knuckle thing comfortably. You are getting a ton done today, Carrie!
We've done 120 pounds canned chicken, 60 pints pizza sauce, 40 qts spaghetti sauce, and today I tried doing your canned potatoes after watching your video. Started out with 12 pints. Will try for breakfast in the morning. They looked good when they came out of the canner.
Didn't do all that in a week though.
I nearly fell over, until I saw your note below about not doing it all in one week! You have been very busy though! Can't wait to hear what you think of the potatoes tomorrow. Come back to fill me in, please! Good to have you here, Kathy!
I love that you cut the little side beside the core, I see so many people throw them away
It drives me nuts if I'm watching a cooking show and the chef just lops off the top and bottom and tosses them. I just want to lecture them!
Sweetheart, take two lids approximately the same size, throw all those little tomatoes in between those two lids, hold top one down and slice through the middle, I just saved you a lot of time. I don't remember where I first saw this, but what a great time saver.
Another wonderful and instructive video Carter. I am busy preserving and canning every day. Once I get through the first week, I will send you an email with my information. That will either be tomorrow or possibly Wednesday if I finish late tomorrow. I am deep in Processing the tomato harvest, so I don’t lose any of those. Thanks so much for involving your followers. We love you for it 😘
Thank you, Carol! Can't wait to see your pictures. Stay on those tomatoes!
Carter, everything looks beautiful; I look forward to seeing what else you will preserve from your garden. I'll also be busy preserving a few goodies from the Garden this week. I cannot wait to show you! 😃
Thanks, Lori! Can't wait to see them!
That is so smart. Freezing tomatoes.
To cut cherry tomatoes faster. If you take 2 plastic lids from something like cottage cheese and put the tomatoes on the first lid with the lip pointing up. Cover the tomatoes with the second lid, lip down toward tomatoes. Take a sharp knife and while holding pressure on top cut between the lids. Quick tomatoes halves.
And where were you this morning when I was chopping more cherry tomatoes?! ;-) Thanks for the tip, Carol!
Great job, everything looks yummy! 😊
Thanks, Summer! Glad to have you here!
I did the dry method on 18 qts of potatoes. I am doing apples for pies today. I have so many. My son planted and apple seed from a granny smith apple that my mom gave him to eat. Its been over 20 years its a huge tree. Also some other trees he planted. I can't believe it how huge they got.
Love the story about your son and the apple tree!
I did 5 qts of dill pickles, 9 pints hamburger dill pickles, 7 qts burritos in a jar, 14 qts blueberry pie filling 9 qts cherry pie filling, 8 qts strawberry pie filling for this week
Good grief, Diana! Did you have time to sleep? to eat? Wow! You have been very busy. Tell me about the burrito in a jar, please!
@@growandpreserve 2 days worth
I canned 10 pints of pork roast
I freeze dried salsa, it fit in a 1/2 gallon mason jar.
I freeze dried pork roast, it fit in a 1/2 gallon mason jar.
I went to a funeral and a wedding.
Back to food preservation this week
I enjoyed your video!!
Thank you, Carrie! I'm sorry there had to be a funeral in your week, but the rest of it sounds good. Have you made the freeze dried salsa before? Reconstituted any yet? I'd love to know how it compares to both fresh and canned.
10 quarts of Hot salsa, 7 pints of zucchini relish, 8 quarts of Pepperoncini’s, 2 quarts dilly beans, 1 pickled hot peppers, and 1 quart of pickled hot peppers! Great start everyone for week 1!
Wow! You killed it this week. Looking forward to what you do next week, farmgirl!
You really knocked the canning out Carter! Wore me it just watching - ha ha! But seriously, what I'm impressed with most, is how beautiful all of your produce from your garden looks. Absolutely stunning.
Thank you for this wonderful video and for all you do. I'm definitely going to try the pepper relish.❤
Thank you, ArkansasSquaw! Always so good to see you here. We've been very fortunate to have a good year for the garden here. As you know, that can turn on you in a minute! Trying to get everything done while things are going well! Let me know what you think of the pepper relish.
Looks great. Food preservation gets addictive.
No doubt! It is totally addictive!
A very nice load of goodies!
Thanks, Kim!
I had a bowl full of bell and jalapenos sitting on the counter so today I made 5 half pints of pepper jelly. Yesterday I canned a few pints of hamburger along with 2 pint and a half jars of pepper steak.
Ethel, you've been busy! My husband added pepper jelly to my list last night. Yum!
Yes cherry tomatoes and chicken broth both happening next week as well as canning potatoes and peaches in fdryer
18 qts veg soup 36 pints pork & chicken 24 qts potatoes, 12 trays zucchini, 8 trays onions 4 trays peppers, 5 trays eggs finished plus bread and breakfast meals
Perfect! You are amazing!
I just found your channel and I LOVE it!!!!!!!
Thank you!
Thanks, Jeanna! I'm so glad to have you here!
Yes ! Beautiful challenge
Thanks, Sharon!
I would really like the recipe for your hot pepper relish. Knowing you eat low carb, like we do, makes me feel good that you arent naking something with sugar in it. I use my pressure canner as a steam canner. I have yet to water bath and I've been canning almost a year now. I never had the desire to fill a pot with a ton of water & babysit it. Though steam canning is usually only food for a session 45 min or less so the canner dosen't run dry. I have peppers coming ready to pick (late planting, weird growing season this year). Tomorrow i have tomatoes & meats to process & can. Wish I had a large kitchen again!
Thanks in advance. Many Blessings from Deborah in West Virginia!
Here you go, Deborah! ua-cam.com/video/PeTg5zg3s3Q/v-deo.html. This is one of my favorites from the season!
What a great challenge! Thank you for your video ❤
You are most welcome! This challenge is one of my favorites.
Love watching you. Your voice is soothing to my ears.
Thank you so much, Becca! I'm so glad to have you here.
Hello Carter! After wondering about allulose, I finally looked it up. It's an interesting sugar alternative! Sounds ideal! And what a wonderful contribution you made to your winter pantry shelves this past week!
Thank you, Erika! Yes, allulose has really been a blessing for us. While David will occasionally splurge on something with sugar (like the pecan pie in a jar), I like to know that he can eat anything else in the pantry without worrying about sugar.
The pepper relish is a new favorite of mine. Will make it a little hotter next time.
Excellent, Leesa! So glad you like it!
I'm trying to get into this mentality for everyday. Have you ever tried fermented, pickled peppers??? I'm doing the cherry tomatoes the old fashioned way, roasted, packed in oil with basil and garlic in the fridge. Tomatoes this way are amazing, so good on salad, pizza, sandwiches. I also need to can chicken and beef broth, I wait till the fall so it doesn't warm the kitchen too much. Where did you get your spice jars??? I love the size of those. For someone like me that cooks every meal, those are ideal. Doing dehyd chives and canning 18 pints red chili today. Did some dehyd basil and canned 20 pints chicken soup, three types of canned pork 20 pints and twenty pints of canned stew this last week. Will run another canner load today of roast pork.
Welcome, Leslie! You are busy! I like to ferment whole hot peppers at the end of the season, both on their own and in with the last pickle ferments. It at least holds my husband over for a bit! I do absolutely love tomatoes that way. I do mine with paste tomatoes, but I'm sure they're amazing with cherry tomatoes too. These are the jars I use for herbs and spices. I love them! amzn.to/3Qtk8eI
I made apricot pineapple jam I put up 65 pints so far. That pickle really she looks really good. 👍🌹
That sounds delicious, Terry!
I use a gravy strainer to can broth so the fat settles at the top and the broth comes from the bottom
Hey, Tracie! Good to see you! With all the gadgets I have, you would think I would have a gravy strainer. I think it's time! Headed to Amazon...the holidays are coming!
WOW Carter,
What an excellent start to the month for you!
Well, although I ended up in the ER on Friday, I did manage to dehydrate 500 cherry tomatoes producing 1 pint of tomato powder.
Another dehydrating project produced 1 quart dry cherry tomatoes and and 1 pint of cherry tomatoes and cucumber slices! Also 2 quarts French fries and 8 pints hash browns from potatoes we grew!! So, we're thrilled here at our home! YAY 😊
One dill pickle relish (9 pints) project that was a complete failure because I was feeling so bad, I doubled the liquid and dry ingredients for a regular recipe LOL needless to say, it was gross. LOL :)
Feeling a little better today, thankfully! It's not shingles. Will see a specialist in 2 weeks.
You shocked us all with the apron. I was like CARTER you're wearing an apron and then you explained 🤣But, it's red, so NO ONE will be upset, especially me!
Lovely video Carter. 🤗
My word, Vicki! You are supposed to be resting and healing! I'm sorry you ended up in the ER, but maybe that's what prompted to changing diagnosis? Hope they get it figured out quickly so you can get back to feeling good. I can't believe how much you got done while feeling so lousy!
First time here. I am now a subscriber. Great work.
Welcome, Mary Jane! I'm so glad to have you here!
Awesome job!!
Thanks, Theresa!
Beautiful week!!!
I have persevered onions, chicken bone broth!!! Meatballs,
Thank you, Karrie! It sounds like you've had a very productive week as well!
I canned 40 pints corn, 30 pints of squash to frye.
Wow. 40 pints of corn is a TON of work! Good for you! How nice to have squash put up too!
thank you
You're welcome, Donna!
Very nice!! Blessings 😊
Thank you, Sally!
From Karen: Love your nails that match the red slices!
Thanks, Karen! I'm a bit hooked on this color at the moment. 😏
I did 14 pints of salsa. I need to try your relish it looks delicious!
That's a lot of chopping you did! How nice to already have all that salsa on the shelf. It's on my list this month as well. The pepper relish is total yum. Let me know if you try it!
Do you have a video on how to set up your indoor grow area for winter lettuce?
Sort of. I didn't get into a ton of details, but if this doesn't give you enough info, please ask questions. ua-cam.com/video/6QPyzh6fCeQ/v-deo.html
Hi Carter, I’m a new viewer and I absolutely love your channel. I’m also intrigued with your use of allulose. I like to use a sugar-free product and some of my baking and especially in my jams and my jellies. I was just wondering if in your pepper relishes is that what you use is Allulose? I hope you get this comment and reply to me. I do know that it is a year ago so I don’t know if you go back this far or if you get notifications that there are new comments. Anyway, I just wanted you to know that I absolutely love your channel and Ihave been binging for the last four days. God bless you and thank you for everything you’re teaching me.
Welcome, Diana! Yes, I use allulose in my pepper relish (and in pretty much everything that calls for sugar). I have been canning with it for 2 or 3 years now. Do note that it hasn't been tested for home canning, but it has been tested for commercial use and has been found to be heat stable. The only thing I've noted in canning is that after 18 months or so, the color will fade, where regular sugar helps keep color for longer.
Well done, Carter!! I'm so happy for you guys that are doing the challenge. Life isn't allowing that for me this time, but looking forward to taking some time soon and doing what I am able to! Time is just hard to come by! Always appreciative of your channel!
Thank you, Blue Dahlia! I'm so glad you're here, even if you aren't able to join the challenge this time. Hopefully life will calm down for you soon, and you'll have plenty of inspiration to get your preserving done. Always good to see you here!
Great job
Thanks, Susan!
Love your channel. You are a great inspiration. I can/preserve a lot, but I love seeing what you are canning and how you do it. Where did you get the containers you have you herbs and spices in? They seem perfect for bulk buying (Azure Standard). Thanks so much.
Thanks so much, Jadie! I'm so glad to have you here. These are the jars I use for herbs and spices. I love them! amzn.to/3DL60G8
I also love Jessica. Can you get me the recipe for the hot pepper relish? Sounds so good! I don't officially do her challenge, but I've been preserving cauliflower, peaches, mangoes and figs I picked off a friends' tree. The figs are amazing. I've been freeze-drying and canning. Made peaches in heavy syrup that are awesome.
I made the pepper relish in this video. It's really a mash of two recipes, both linked in the description. ua-cam.com/video/PeTg5zg3s3Q/v-deo.html You've been doing a lot of preserving! Figs! I've been looking for figs, but I haven't seen them here yet. Hopefully I'll find them soon.
What is the Every Bit Counts Challenge that I have seen popping up? I've seen lots of preserving going on but no actual explanation. Last night I canned 30 pints of peas. Since I've never tried canning them before, I froze 5 big bags of them too as well as 7 big bags of beans this morning. I want to try canning some too yet. I just got my pressure canner last year, so I haven't tried a lot of things yet. But so far I love it. Unfortunately it seems to be a lot of hurry up and wait with a pressure canner . You hurry to get everything in the jars and into the canner and then have to wait for the pressure to come up, then it cooks for about as long as regular canning, so no problem there, but then the extra long wait for the pressure to come down and another 20 minutes before you are allowed to open it. It ends up taking almost 3 times as long as regular canning. I think I need a second canner to help speed things up a bit. How long did you dry the cherry tomatoes for? I'd love to try that too.
Welcome, Linda Marie! The Every Bit Counts Challenge is hosted by Jessica @threerivershomestead. Each August, she commits to preserving something--big or small--every single day. She explains it best here: ua-cam.com/video/EQHcunpixHI/v-deo.html. You are so right about the hurry up and wait with the pressure canner! It does open up so many more possibilities though! I bought a second one so I could multitask as well. 😏The dehydrated cherry tomatoes took about 8 hours on 135F. They are so yummy!
I did a half a batch of tomato jam today. This is the 3rd batch I have made since if saw your video. Where did you get your spice jars. I plan to dehydrate herbs soon and those would work great.
So glad you like the tomato jam! These are the jars I use for herbs and spices. I love them! amzn.to/3DL60G8
Everything looks fantastic in the jars. Hoping to can some pepper jelly but life got in the way.Ha ha Carter did you add anything to your tomatoes before you dehydrated? salt etc?
Donna, thanks for the reminder. David just asked for some pepper jelly last night, and I had already forgotten! Writing it down... I don't put anything on the dehydrated cherry tomatoes I plan to store. When I do either cherries or paste tomatoes for more within-the-week eating, I tend to do those in the oven with EVOO, salt, pepper, garlic and herbs. Those I store in the fridge or freezer. I think I'll do a batch now that I'm talking about it. Looks like you just added two items to my to-do list, Donna!
@@growandpreserve Oops! I didn't intend on giving you more work. I am roasting the last of our small pear, cherry and sun gold tomatoes with olive and S&P now. Can't wait. yum. Have a great week.
@@donnamullins2089 Yum! I'm planning to do the same with some paste tomatoes. Are you planning to store yours in the freezer?
@@growandpreserve No we don't have enough to store. If the temperature would just break a little. It's only 103 today. Still hoping for rain. I'm living vicariously thru you. ha ha Keep up the good work.
Question…I just got my new electric canner today and was wondering if you’ve canned raw packing in it or do you only hot pack in it? TIA
I do both in it. If I'm raw packing, I put the cold, filled jars in at the beginning when it thinks it's just warming the jars. When it beeps to say, "fill jars", I just hit the button as though I've just done that. If you haven't played with it yet, that may not make sense. At some point it will though!
Hello, I enjoyed your video! I am definitely intrigued by the pickled peppers! I have a few questions though if you don't mind? Is the steamer a replacement for water bath, canning, or pressure cookers ? And you mentioned Allulose instead of sugar. I am a diabetic and cannot use regular sugar. Can I exchange the regular sugar in recipes with Allulose or monk fruit? TIA😊
Hope I answered all these questions in your email, Brenda. I do see that you're also asking about monk fruit here. I'm a big fan of plain monk fruit (without erythritol) but not for canning. I find that the taste changes unpleasantly when monk fruit is canned.
@@growandpreserve yes, you went above and beyond. Thank you so much.
On your chicken stock what was the process time and did you do the stock and meat bits together for the same time.
Hey, Michele! Pints of broth are processed for 20 minutes, quarts of broth are 25 minutes. The pint jars of pulled chicken need to be processed for 75 minutes. They would need 90 minutes if you did them in quarts. Hope that helps!
Hi there! What spices do you flavor your chicken broth with?
It's a go-with-the-flow kind of thing with me. 😏 Usually thyme, rosemary, salt, pepper, and bay leaves when I'm making it for storage. If I were making it for fresh eating, I'd likely either add sage to this mix or replace the herbs with poultry seasoning.
i would have done half the bones at a time to double my broth or did half on the stove :)
Nice idea, K! At 18-20 hours cook time, I just wanted to get them done. Good to have you here!
What is the name of the song you have in this video @ 21:19 whilst preparing the hot peppers? Have heard it on a number of video's and really like it.
It's called "Tell Me Should I've Known" by Victor Lundberg. It's available on Epidemic Sound, one of the royalty free music sites many folks use. I like too and have used it in a couple videos so far.
@@growandpreserve Thank you so much.
OK I have everything in the jar and I don't know if you heated your Brine or not? Did you use the same processing time as the salsa? My salsa turned out great.😊
What are you making, BC? Generally speaking, I do heat brines before adding to the jar.
@@growandpreserve oh, sorry it was the pickled peppers. I went ahead and heated it. Lol I would love you so much if you added the recipes in the description.😂
😬I'll try!@@bcmagnolia1170
@@growandpreserve 😂
How long have you been using a steam canner? Do they make one like yours that is stainless steel instead of aluminum?
Amazon says I ordered it June 21. I've used it at least 3-4 days/week since. When I was looking for one, I also looked for a stainless version but couldn't find one. I will say that as much as I'm not a fan of aluminum in everyday life, the lightness of this thing is amazing. It's home is on the very top shelf over my microwave, and I have no worries standing on the ladder while lifting it overhead. This may not apply to you, but boy, am I happy about that!
@@growandpreserve Thank you! I was reading the reviews on Amazon and some were worried about the durability of the aluminum.👏😀
Hi Carter, I have strawberries to preserve and I was going to use the recipe on page 48 in the preserving with Pomona’s Pectin. Is it ok to use the Allulose sweetener instead of sugar? Thanks, Fran
I would. If you’re not used to pomonas pectin, be sure to follow the prep times and the 4 cup measurement. Can’t wait to hear how it turns out!
@@growandpreserve Thanks! I’ll let you know. Preserving will be my afternoon entertainment! 😂
I have strawberry and peach jam preserved this weekend. You mentioned to see pictures. What’s your email to send them?
@@franparent8520 Nice! Send them to me at carter@growandpreserve.com. I'm finalizing Wednesday's video today, but I'll be sure to get them in next week's video.
I have a question if I want to can Banana pepper rings but add sweet bell pepper rings how would go about processing them together in one jar.
The exact same way, Megan. They'll make a great addition!
@@growandpreserve how long would I water bath or steam bath them if you don't mind me asking
15 minutes, if you're below 1000ft in elevation. If you're higher than that, you should adjust based on this chart: www.healthycanning.com/altitude-adjustments-for-steam-and-water-bath-canning/@@MeganReynolds-g6k
@@growandpreserve Thank you so much for the information I will be definitely making these in a couple weeks. Thank you for all the help.
@@growandpreserve I would like to send you a picture of the peppers I did how can I send it to you?
How do u keep them crisp? I made some last year and had to throw them all away, the banana peppers was not crisp.
Hmmm...they're not crisp like they are when fresh, but they're still crunchy. Maybe your brine recipe was different?
I canned the chicken vwede andwent by your instructions and it turned out verd dark! is that normal?
If you'd like, email a picture to me at carter@growandpreserve.com. The batch I made with fresh tomatillos is a light golden color. The batch with canned tomatillos is more of a deep golden color.
@@growandpreserve ok, it is a deep golden color, how do you serve it? It is kind of thin .
@@patriciamueller3680 I have 2 current favorite ways to serve this. First, leave it thin and use it as a soup base. Maybe add corn, peppers, onions, tomatoes, peppers, tortillas, etc. Whatever suits you. Second, I like to thicken it a bit over heat, maybe add some frozen corn and serve over rice. You can also drain and save most of the liquid for another use and shred the chicken and veggies for burritos or a burrito bowl. Let me know what you try!
Seeds and all?
For the pepper rings? I tend to leave the hot pepper seeds in these to add a bit of heat, but you can see me discarding many of the banana pepper seeds. They just have to value in the jar. I hope that answered your question.
Your crock is beautiful! Would you know the brand?
Hey, Darlene. Are you talking about the roaster oven? Its a Hamilton Beach. I love it. I've had it for years. Never had an issue.