Wow the effort you go through is amazing. I have a much smaller garden and that keeps me busy! But I am also providing for an aunt and neighbors. My aunt, who is 82, has gardened and preserved for most of her life. She taught me the love of gardening and how to can. Her garden did poorly this year and I have been supplementing her needs. I also preserve for my immediate family. It’s a great feeling and one I thing feel is extremely important. We need to keep ourselves provided for.
It sounds like you’ve got some amazing effort being put in for your family as well:) I love to hear about older generations teaching the younger ones. I had to learn everything on my own, and I am so glad you have a wonderful aunt that took the time to teach you. Your family and neighbors are very lucky to have you!
@@MorganHillFarms I found your channel last Saturday and have really enjoyed catching up and watching all your videos. I really enjoy seeing how you are progressing all the lovely food you've grown. Sending love from our family in the Uk to yours xx
Enjoy your preserving videos so much! It’s obvious you must have grown up helping your mother and or grandmother put up garden produce. I did the same and had our children involved in the process as you are doing. It provides such an appreciation of the canning/preserving process, and nothing tastes as good through the winter as home preserved food. Yum!
So glad you enjoy the videos. I actually did not grow up preserving anything. My mother might have occasionally tried preserving a violet jelly but that is about it. I had to learn everything on my own. I do wish that I had grown up and learned as a child:)
@@MorganHillFarms But the message, It’s never too late to learn, is vitally important. Thank you for sharing so that another generation of youth can learn preservation!
@@MorganHillFarms That is a big learning curve, I must say. It helps so much to observe someone else process foods, especially if you are helping with each step. You are proof though, that it is possible, and an encouragement to a younger generation that it can be learned and they can do it! Thank you for being such a great encouragement and role model to others.
Tomato powder is the key to thickening your juice. I don't even fool with tomato paste any more. I freeze dry my tomato peelings, powder them and that is what I use. FREE....FREE!!
I have seen a video where they dehydrated whole slices of tomato and then powdered that. They then added back in varying amounts of water to make anything from a paste to a sauce:). I haven't done this yet, but I think your idea is great! Someday I will get a freeze dryer and then I'll never have to buy tomato paste again. thank you:)
I think your videos are the best I've seen so far on preserving food. I used to stand on a chair next to my grandmother when she cooked or preserved food. My mother and I after I got married used to put up a lot of Food just like my grandmother did.
Love pasta sauce made with eggplant, so good. Love the superb lids, they are so awesome. Yes to peach recipes. My peaches are coming in great here in WI, just made 4 pies for the freezer yesterday as well as peach salsa.
I have the same sauce maker! We grew 125 tomato plants. Some cherry, some fresh slicers, and some paste tomatoes. I ended up with about 125 pints of tomato sauce. Next year I’m shooting for 200 plants because I’d like to can about 50 quarts too. And my husband really wants to try ketchup. I use 1 jar of sauce each week for pizza night (Friday night) and 1 can of tomato paste. I make my sauce each week. I was going to make salsa, but the kids wanted more sauce. Another reason I want to grow more plants next year.
My 200 plants have not given us enough tomatoes for the year. I thought for sure I would be finished preserving them at this point in the season, but I haven't even had enough to finish all the marinara I want and I haven't been able to do any Bloody Mary mix / spicy vegetable juice.
@@MorganHillFarms I told my husband I enjoy watching you because I’m not sure how all these other youtubers can grow 10 to 25 tomato plants and put up all the tomato needs their families have and we all have 4+ children. You’re numbers always come closer to mine compared to others out there. It’s more realistic for me because I AM trying to grow our food for the year. Not just the growing season. My only thought is that maybe I’m pruning to heavily? I may try 2 main leaders instead of one next year and compare my results. But I’d just assume my poundage would be the same, I’d just have more tomatoes that are smaller. Idk. We will see.
yay! I am so glad you enjoy seeing what I am preserving! It seems like I am in the kitchen all day everyday:) I honestly cannot wait for fall so I can slow down!
I like to split and take out the pit. Then I put them face down on a parchment lined cookie sheet. I let the freeze a couple of hours and then transfer them into gallon freezer bags. When I want to use them in jam, cobbler , Etc.. I hold them under water a few seconds and the peel will slide right off.
I’m new to your channel and am loving your content. Do you find adding herbs like basil and oregano make your sauce taste bitter after you have canned it? I am not new to canning but that was something that I noticed in my canning. We still ate everything but I was disappointed. Thanks for sharing. 🌻
The only herb that I add is the basil and that is only sometimes. I am trying to finish up my frozen basil cubes from last year. I haven't noticed anything bitter as of yet, but I try not to go overboard with the aromatics and herbs. (When I can bone broth, I don't use any garlic for this exact reason).
It is from fool proof preserving, but I use white vinegar in place of the apple cider vinegar. The pickles are so crisp. This is the only recipe Ill ever use:)
Rewatch the video. I think she said 4 1/2 cups of peach puree. And you didn't mention the 1/4 cup of lemon juice, plus I think she said it was CANDIED ginger, which is way different than ginger.
This is the one I have. The cover to the book shown here is different and I believe Amazon is showing the previous version. If you look into the comments, you will see a picture of the newest version ( The one I have ). a.co/d/dupjpLl
Just curious what type of shelf storage system you are using to store all your home canned goods? I am in the process of building some shelves for my canned goods and have been researching different ideas.
I have a closet that my husband installed cleats on and then used 3/4 inch plywood for the shelves. That holds about 800 jars. But if you look in the thumbnail, you'll see that I have a ton of my jars just double stacked on the floor in a spare room. I definitely need a better solution. I am so busy preserving and Nate is super busy with all work and all the other projects around here. Maybe in the winter time we will be able to figure something out.
Meats are typically 90minutes but the NCFHP says 70 minutes for spaghetti sauce with meat. Here is the link:) nchfp.uga.edu/how/can/how-do-i-can-tomatoes/spaghetti-sauce-with-meat/
Wow the effort you go through is amazing. I have a much smaller garden and that keeps me busy! But I am also providing for an aunt and neighbors. My aunt, who is 82, has gardened and preserved for most of her life. She taught me the love of gardening and how to can. Her garden did poorly this year and I have been supplementing her needs. I also preserve for my immediate family. It’s a great feeling and one I thing feel is extremely important. We need to keep ourselves provided for.
It sounds like you’ve got some amazing effort being put in for your family as well:) I love to hear about older generations teaching the younger ones. I had to learn everything on my own, and I am so glad you have a wonderful aunt that took the time to teach you. Your family and neighbors are very lucky to have you!
@@MorganHillFarms I found your channel last Saturday and have really enjoyed catching up and watching all your videos. I really enjoy seeing how you are progressing all the lovely food you've grown. Sending love from our family in the Uk to yours xx
Thank you so much for all the time and effort you put into sharing these videos with us. I really appreciate it.
May God Bless you and your family 🙏💕
You're welcome. I have been trying to film everything that I have been making. I am so glad you are enjoying the videos.
Peach bourbon jam sounds yummy! I would love some more peach recipes. Cant wait to make some😊
The peach bourbon jam sounds good! Excited to try this. Thanks for sharing!
It is soooooo incredibly good:)
Thanks for taking us step by step through your process. Very knowledgeable and appreciate your efforts.
That is soooo seeet. Thank you!
Enjoy your preserving videos so much! It’s obvious you must have grown up helping your mother and or grandmother put up garden produce. I did the same and had our children involved in the process as you are doing. It provides such an appreciation of the canning/preserving process, and nothing tastes as good through the winter as home preserved food. Yum!
So glad you enjoy the videos. I actually did not grow up preserving anything. My mother might have occasionally tried preserving a violet jelly but that is about it. I had to learn everything on my own. I do wish that I had grown up and learned as a child:)
@@MorganHillFarms But the message, It’s never too late to learn, is vitally important. Thank you for sharing so that another generation of youth can learn preservation!
@@MorganHillFarms That is a big learning curve, I must say. It helps so much to observe someone else process foods, especially if you are helping with each step. You are proof though, that it is possible, and an encouragement to a younger generation that it can be learned and they can do it! Thank you for being such a great encouragement and role model to others.
Tomato powder is the key to thickening your juice. I don't even fool with tomato paste any more. I freeze dry my tomato peelings, powder them and that is what I use. FREE....FREE!!
I have seen a video where they dehydrated whole slices of tomato and then powdered that. They then added back in varying amounts of water to make anything from a paste to a sauce:). I haven't done this yet, but I think your idea is great! Someday I will get a freeze dryer and then I'll never have to buy tomato paste again. thank you:)
Love watching you do all the things
You’ve been busy! Thanks for bringing us along. 😊
You're welcome! So glad you enjoy the videos.
I think your videos are the best I've seen so far on preserving food. I used to stand on a chair next to my grandmother when she cooked or preserved food. My mother and I after I got married used to put up a lot of Food just like my grandmother did.
The peach jam looks divine! Great recipes for preserves!
It really is!
I would love some more peach recipes please 😊
Yes,please share more peach recipes!
Love pasta sauce made with eggplant, so good. Love the superb lids, they are so awesome. Yes to peach recipes. My peaches are coming in great here in WI, just made 4 pies for the freezer yesterday as well as peach salsa.
I have the same sauce maker! We grew 125 tomato plants. Some cherry, some fresh slicers, and some paste tomatoes. I ended up with about 125 pints of tomato sauce. Next year I’m shooting for 200 plants because I’d like to can about 50 quarts too. And my husband really wants to try ketchup. I use 1 jar of sauce each week for pizza night (Friday night) and 1 can of tomato paste. I make my sauce each week.
I was going to make salsa, but the kids wanted more sauce. Another reason I want to grow more plants next year.
My 200 plants have not given us enough tomatoes for the year. I thought for sure I would be finished preserving them at this point in the season, but I haven't even had enough to finish all the marinara I want and I haven't been able to do any Bloody Mary mix / spicy vegetable juice.
@@MorganHillFarms I told my husband I enjoy watching you because I’m not sure how all these other youtubers can grow 10 to 25 tomato plants and put up all the tomato needs their families have and we all have 4+ children. You’re numbers always come closer to mine compared to others out there. It’s more realistic for me because I AM trying to grow our food for the year. Not just the growing season. My only thought is that maybe I’m pruning to heavily? I may try 2 main leaders instead of one next year and compare my results. But I’d just assume my poundage would be the same, I’d just have more tomatoes that are smaller. Idk. We will see.
So many great ideas, and a great teaching style too!
Nice job, you got a lot done! Yes please more preservation videos as you go along! I just canned salsa last week. Ketchup is next on my list!
I blend my vegies before I put them in the sauce along with the herbs. Much much easier.
Really nice teaching video. Thank you!
thanks! jealous of those blackberries! wow
They were overwhelming this year! It was a good problem to have!
Add carrots to your marinara for simple sweetness!
Awesome tip! Thank you. I will try this in my next batch later this week:)
If I had a perfect life this would be it. Home all day prepping and cooking.
keep the vids. coming, i love it
yay! I am so glad you enjoy seeing what I am preserving! It seems like I am in the kitchen all day everyday:) I honestly cannot wait for fall so I can slow down!
Good work! And thanks for the inspiration!
Great video thanks❤
I like to split and take out the pit. Then I put them face down on a parchment lined cookie sheet. I let the freeze a couple of hours and then transfer them into gallon freezer bags. When I want to use them in jam, cobbler , Etc.. I hold them under water a few seconds and the peel will slide right off.
I’m new to your channel and am loving your content. Do you find adding herbs like basil and oregano make your sauce taste bitter after you have canned it? I am not new to canning but that was something that I noticed in my canning. We still ate everything but I was disappointed. Thanks for sharing. 🌻
The only herb that I add is the basil and that is only sometimes. I am trying to finish up my frozen basil cubes from last year. I haven't noticed anything bitter as of yet, but I try not to go overboard with the aromatics and herbs. (When I can bone broth, I don't use any garlic for this exact reason).
The work you do is amazing! Did you follow a recipe for the pickles? It looks like it would work at keeping the pickles crispy.
It is from fool proof preserving, but I use white vinegar in place of the apple cider vinegar. The pickles are so crisp. This is the only recipe Ill ever use:)
I have one of those things but it is called a Victoria strainer, used it a lot.
I've seen many food preservation items from that brand. They are a great quality:)
@@MorganHillFarms mine has held up forty years, still have it.
To keep your mat from moving during cutting and chopping..use a small wet cloth under mat..
Do you ever make spiced peaches?
Just confirming that the peach jam recipe was the whole bushel, 7 cups of sugar, 6tbs pectin, 1tbs ginger and 1/4 cups of bourbon?
I think it was only 4 cups of peaches.....
Rewatch the video. I think she said 4 1/2 cups of peach puree. And you didn't mention the 1/4 cup of lemon juice, plus I think she said it was CANDIED ginger, which is way different than ginger.
It was 4.5 cups of peaches, 6 Tbsp powdered pectin, 7 cups of sugar, 1 Tbsp minced candied ginger, 1/4 c bourbon, 1/4 c lemon juice.
@@MorganHillFarms thank you! 🌹❤️💙
❤❤❤
I actually looked for that book. But they have more than one. Could you show your book on your next video? 🙏 please.
This is the one I have. The cover to the book shown here is different and I believe Amazon is showing the previous version. If you look into the comments, you will see a picture of the newest version ( The one I have ).
a.co/d/dupjpLl
Just curious what type of shelf storage system you are using to store all your home canned goods? I am in the process of building some shelves for my canned goods and have been researching different ideas.
I have a closet that my husband installed cleats on and then used 3/4 inch plywood for the shelves. That holds about 800 jars. But if you look in the thumbnail, you'll see that I have a ton of my jars just double stacked on the floor in a spare room. I definitely need a better solution. I am so busy preserving and Nate is super busy with all work and all the other projects around here. Maybe in the winter time we will be able to figure something out.
❤
😊
I thought meats were 90 minutes for quarts. Is the time different because it’s in the sauce?
Meats are typically 90minutes but the NCFHP says 70 minutes for spaghetti sauce with meat. Here is the link:)
nchfp.uga.edu/how/can/how-do-i-can-tomatoes/spaghetti-sauce-with-meat/
@@MorganHillFarms Wow! That’s great. I’ll write that down so I don’t forget. Still learning here. Thanks!
So… question… where is Morgan Hill?? California??
We are in upstate SC. There is a Morgan Hill, CA. Morgan Hill Farms is the name of our farm, but not our town:)
@@MorganHillFarms Morgan hill was south of us but we moved 7 years ago… politics keep us. Away! Now in Idaho and trying to figure out what I can grow!
What state do you live in?
South Carolina
@@MorganHillFarms I grew up in a small little country Town call Morgan Hill in California about 80 mi or so South of San Francisco.
Do you have recipes to share?