You inspired me from other videos with your NESCO canner and I bought one! This will be my first canning of "meat" I'm so excited with your easy steps.
I do really enjoy watching your . I have found that if I do not cover my onions and use a little bit of water, which will cook off just enough to keep them from sticking. It takes a little longer for them to Brown but then towards the end, I can add the pad of butter for flavorand then and my broth and wine for the cooking process. Also, I don’t know if it said red or white but I’ve noticed the red gives a little better flavor and color with the beef broth, but I definitely wanna make that stroganoff.
Thanks, I’ll add some water next time. It took waaaay too long. The recipe called for white wine, but when I’ve made French onion soup that wasn’t for canning, I always used red, and I think I liked that better.
7/12/24 watching your channel from Beautiful South Iowa. Thank you, great explanations. I didn't realize u could use electric canner for pressure canning. Looks yummy
Hi. I have a first printing 2016 version of this Ball canning book and it calls for the tablespoon of butter and adding 2 cups of the 3 cups total wine at the beginning. 👍
Ooh, good call! Ghee would side step the whole issue of canning dairy. I’ve never tried caramelizing onions with beef tallow, but I think it would definitely be a good substitute from a food-safety standpoint.
Hi - Just came across your channel and am a new subscriber. Can you tell me 1) what brand cookpot you're using to heat the broth for the stroganoff, and 2) what gardening zone are you? Thanks! Looking forward to getting caught up on your videos :)
Thanks. I don't debubble with a texture like this soup--it's really just liquid. You're right that the head space was inconsistent. I've had issues with siphoning in the Nesco, so I've been erring towards allowing a bit more headspace than the recipe calls for.
@@sylviatilsley7285 My mom is Mennonite and grew up canning, and she always seems amused by all the canning rules I reference 🤣. I try to follow the ones that are essential for food safety, and then don't sweat the rest.
You inspired me from other videos with your NESCO canner and I bought one! This will be my first canning of "meat" I'm so excited with your easy steps.
I'm so glad! I was initially intimidated by pressure canning, and for me, the Nesco just makes it so do-able. I think you'll be happy with it.
I have the same canner plus I have a Presto electric and I love them both. They are awesome.
That’s great! I haven’t tried the Presto, but its capacity looks nice.
Hi Marta! I definitely will make the beef stroganoff . I would love the onion soup but my husband is finicky and won’t eat it. Thanks again!
I think the beef stroganoff is the winner-easier to make, and more filling 😁
I really enjoyed your vid! I just got my Nesco and looking forward to using it.
Thanks! I hope you love it as much as I do. Happy canning!
I do really enjoy watching your . I have found that if I do not cover my onions and use a little bit of water, which will cook off just enough to keep them from sticking. It takes a little longer for them to Brown but then towards the end, I can add the pad of butter for flavorand then and my broth and wine for the cooking process. Also, I don’t know if it said red or white but I’ve noticed the red gives a little better flavor and color with the beef broth, but I definitely wanna make that stroganoff.
Thanks, I’ll add some water next time. It took waaaay too long. The recipe called for white wine, but when I’ve made French onion soup that wasn’t for canning, I always used red, and I think I liked that better.
@@Locally_Raised yes you just want to use enough water to keep it from sticking
7/12/24 watching your channel from Beautiful South Iowa. Thank you, great explanations. I didn't realize u could use electric canner for pressure canning. Looks yummy
Hi there! The beef stroganoff was definitely our favorite-I made another batch and we tore through it. Thanks for watching 😊
Hi. I have a first printing 2016 version of this Ball canning book and it calls for the tablespoon of butter and adding 2 cups of the 3 cups total wine at the beginning. 👍
Thanks for confirming! Glad to know I'm not crazy :)
I'm thinking that ghee would be a great substitute for the butter in the Fr Onion prep. Also, I wonder if you could use beef tallow?
Ooh, good call! Ghee would side step the whole issue of canning dairy. I’ve never tried caramelizing onions with beef tallow, but I think it would definitely be a good substitute from a food-safety standpoint.
Hi - Just came across your channel and am a new subscriber. Can you tell me 1) what brand cookpot you're using to heat the broth for the stroganoff, and 2) what gardening zone are you?
Thanks! Looking forward to getting caught up on your videos :)
Hi! I'm using a Calphalon pot to heat the broth, and I'm gardening in zone 6b. I'm glad you found me. Thanks for watching :)
You forgot to debubble your soup jars and measure them to 1” in this video. One jar looks over filled and one jar is about 1/2”lower.
Thanks. I don't debubble with a texture like this soup--it's really just liquid. You're right that the head space was inconsistent. I've had issues with siphoning in the Nesco, so I've been erring towards allowing a bit more headspace than the recipe calls for.
I watch a lot of Amish cooking. They don’t even know what debubble is and never have trouble.
@@sylviatilsley7285 My mom is Mennonite and grew up canning, and she always seems amused by all the canning rules I reference 🤣. I try to follow the ones that are essential for food safety, and then don't sweat the rest.