Canning around the world/ Beef stew
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- Опубліковано 5 вер 2024
- Did it work? So excited to bring you the water bath method through the Slavic system! #foodaroundtheworld #preservingfood #canningmeat
Susie’s potatoes- • Amish canner/ Potatoes...
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Yesterday’s “glitch” on half of our countries communication capabilities certainly gave me a kick in the pants to keep on keeping on with my canning. Got a bit lazy there and have a lot of empty jars to refill!…😊😊😊. Big hugs little gal, you’re awesome….and so are those for jars lids, I finally tried them, and you were so right!
From an old cook to a new cook you should boil those carrots in a separate pot then put in crock pot. Your potatoes could break up cooking that long.
Yes. The gelatin is the collagen. It's a good thing.
Rice: 1/2 cup rice + 1 cup water. Bring the water to a boil. Add the rice. Cook for 6 minutes stirring occasionally. Place the lid on. Turn off the heat. Set timer for 10 minutes. Don’t stir in that time. = perfect rice every time 🍚 Nb: add salt to the water if desired.
Since my sil shared that method with me a year ago, I haven’t used my rice cooker 👍🏼
I felt your pain when your jar cracked 😔 Congrats on the success of your canned meal🍽
FLAVOUR - vision! Haha! So sorry for the loss of your favourite jar my friend! 😩. Much love from Canada ❤️🇨🇦❤️
I started canning because of your channel. You are amazing and my journey has been so rewarding. Thank you for your knowledge and for taking chances and sharing your life with us. I just love a beautiful pantry with canning jars, it truely is like art and its the most beautiful thing. For me this is wealth.
In the old days,,, we used a bottle opener, the lift tab that you hook under the cap, is flat and about 1/4 " wide, that would reduce the chance of making a stress riser at the opening location,
THATS A GOOD SEAL!!!
That antique jar has probably seen a lot of canning events. It may have also had micro cracks you could not see. It happens. I have lost newer jars because of how they were handled.
I hope you can find another jar like that one.❤️
Maybe the glass had air bubbles in it? I have some antique jars & they do. I’m sorry for your loss. Another will come your way 😊. I too learned from you, been water bath canning since last August. Not a bad batch yet. See what a great teacher you are?!?! Appreciation from Venice, FL
Hi, I started canning about 2 years ago with fruits and chicken broth, now I’ve gained confidence and have been water bath canning and pressure canning the same items to do a taste and shelf life comparison. I’ve seen how other people water bath everything but was afraid as I had tried it on multiple occasions and my food spoiled. Now I’m excited!!! and on a roll!!!. Thank you for you’re vídeos they encourage me!!!
You can always microwave the carrots for a few minutes and start the cooking process does not take long after that
Im sorry for the loss of your favorite jar.
Yeah maybe the metal spoon did it,u can reuse to add cotton balls or bath soap in for decoration
God bless you and your beautiful family. I have been watching your videos for a while now. I find you amazingly genuine, caring, and knowledgeable about so much. Thank you for putting my mind more at ease. I am a person who loves to cook from scratch, and canning, dehydrating, and freezing have become such a passion for me. I want to provide my family with everything that I can to keep us as healthy as possible. Knowing what's in our food is an enormous part of that. Everything you do helps us all feel more confident about our choices for our families. Thank you so much for being that rock that helps me get the support I need. I wish you all the best with all that you do. Thank you for comparing different ways for us. I appreciate you immensely. 😊
Until pretty recently, I used to find some European canned foods (in my local Deli, in Canada) in those "crimped on" glass jars. The Polish lady at the checkout very helpfully pointed it out & asked if I knew how to open them. This was a few years back; I'm not sure if they still use them, commercially..... maybe somebody in the comments knows?
That looks amazing! Did you use your extra broth from the crock pot to make your rice???? YUM!
I always use water bath when I can & have never used a pressure canner. I have never canned meats, only fruit & a few veggies made into sauce, etc. Watching some of your video's has made me a little more comfortable & I plan to try doing some meat this year ... Keep up the great video's on water bathing - they are very much needed.
Last spring, I water bathed meats after watching her video. I'm afraid to eat it. It looks good in the jar, but it was preached into me growing up that pressure canning is the only safe way to prevent botulism. I know it's in my head, but it scares me. How did you get past it?
When getting it out of the jar it's best to not use metal spoon. I've done this also and it's a learning experience, We learn as we go that's the fun of canning. Thank you for sharing the good and the bad.
Oh, I’m so excited. I have a new Amish friend.
Thank you
Thank You
Thank you… for all your videos 🙏🙏🙏♥️♥️♥️
I love you showing us ALL the Water Bath Canning and teaching the Amish Canning!
You have re Instilled my confidence with Water Bath Canning.
I did two quarts of WB chicken a couple weeks ago and it looks so nice ! Can’t wait to try it… and now I want to Water Bath more meat… and now potatoes, carrots, soup etc
All Thanks to You!
I was running out of freezer space and I have been wondering.. ‘why can’t I can my soup etc!
God Bless you and thank you for sharing g your knowledge and all your videos ❤
Love you and absolutely love your smile and just ‘Being You’ ❤❤🙏🙏
From BC Canada
Love your nails❤
🎉Ohhhh. ...you gotta try this recipe for the water bath. You can use pork or beef.
Slice carrots, cube potatoes, slice onion (circular shape)
Season cubed meat with your spices and 2 tablespoons of paprika
Lay a couple of onions in the bottom of the jar. Then pack with meat,then carrots, potatoes, more meat,then the rest of the onion.
Use your stick to get out air bubbles.
Add 1 tablespoon 9% vinegar, 2 if you have the 5%.
2 bay leafs 2 garlic cloves.
Wipe rim with vinegar on paper towel. Put lids on. Place
Jars in pan with towel on the bottom first...and fill with water up to the neck.
Cover with lid and bring to rapid boil.
Turn heat down to medium and set timer for 3 hours. 😊
It makes its own juice which you can use as a soup or add cooked noodles or thicken sauce and serve over rice.
The carrots and potatoes are perfect texture and the meat is tender and tasty.
I've added navy beans to mine to make a soup.
SO MANY MEALS FROM JUST THAT ONE JAR. DELICIOUS 😊
I always sear the meat prior to canning, I just like it to have a good colour . Lovely meal you “shopped “, from your pantry ❤
That's a great seal and if you want to hear that big pop sound, use those bottle opener...that has the flat side on one end and the can one on the other end. When you use the flat one you'll hear that big pop like when you open a jar of Spaghetti
LOVE Susie's Potatoes!!!
New subscriber. I think I have watched 5 or 6 videos of yours today. You explain things very well.
With that kind of opener if you're taking just barely tilted up on the lid all the way around it will unseal and not Bend up that lid is bad
Love your channel! I thought I was the only one who used her sweatshirt sleeve as a pot holder...lol How about canning chicken in a water bath. I always see other meats but nothing on how to water bath chicken. Would it be the same process like other meats? I'm so glad I found you...your channel has helped me so much! Thank You!!
🎉🎉🎉🎉 I was waiting for this video to come out. Great job!!!
Why not? SAVE THE JAR and use it as a vase for some lovely silk flowers. 😊
You could always pre-cook the carrots and then put them in the crockpot for a faster process.
I heard a glass cracking sound when you were opening it, right before you hear the suction sound. Keep the jar and use it in a craft project, repurpose it... please don't toss it 😁
The color change is the basically what is called "bunt" food. And new studies have shown bunt food aids in some cancers especially woman, it also may cause a high rate in infertility and other health issues. So, I'm truly not convinced that pressure cooking is the best way to preserve food with canning.
This was super interesting, and I am sorry you lost that jar. Thanks so much for sharing this with us.
We do have SMELL A vision here It smells GREAT !!! Word for you don't get rid of the water of the potatoes it is part of the vitamins & things that you need for you in these days & later in life for heart brain & bones !!!
Beautiful pantry!❤
Thanks for sharing. It looks delicious.
What a wonderfully inspiring channel! I am so happy I stumbled upon you! I have been canning only for about four years now, but I’ve always wondered, well what did they do before they had an all American pressure canner? It didn’t make sense in my head… I knew there were other ways to preserve things!😅
ive been using them lids for 5 years and love them
Loved this. Could almost taste the beef stew and rice!!
Ive been watching a YT video of a lady in another country use those same jars and when she opens her jars she simply uses the flat edge of a table knife and inserts in between the lid and the jar and twists the knife slightly to expand the space between the lid and the jar and it unseals it without a lot of damage to the lid. Hope that helps.
Good job
Regarding the color of the broth. My broth always differs in color due to the onion peels I add when making the broth. I pressure can. That's my experience. Hope that helps. I enjoyed yourvideo. Thank you.
I always think my pressure canner broth taste different too .
Happy for you! Sorry about your jar though😢. God bless.
Thats an old fashioned can opener
I wonder if you put a thin piece of wood (something like a paint stirrer or something even thinner)on the lid, that extends past the sides of the jar, and open the jar, from the edge without the wood sticking out, but have the opener head press against the wood, in the middle, it would allow the hook to pull the seal open, but would prevent the opener head from pushing into the lid, causing all that damage?? You likely still wouldn't be able to reuse the lids, but maybe you could save them for some craft, to put into your kitchen. Either glue three lids together, side by side, and glue then onto a hot pad, to make the hot pad more decorative, when you aren't using it; or make a framed picture to hang in your kitchen, with several lids, or even use them as garden signs, where to glue it to a stake, and write the name of the flower or vegetable planted, across the pretty front. That would be beautiful in a garden.? They seem too pretty to just throw away, because the head of the opener destroys them.
Good morning from Syracuse NY my friend
Sorry 😢 about your blue jar. It was so pretty
We should never use metal utensils in our jars.
Thanks for sharing!
Sorry about your jar. Do you ever waterbath fish? Salmon, Dorado etc?
I’d love to try that..
Ohhh...what about the Jewish potato starch to thicken the soup?
I have only canned broth & stock in pressure cooker, each broth & stock come out a different colour depending on how it was seasoned, how long it was cooked, how it was cooked, how long you canned it
Your precious adoreablenlovecyour content
Is did you talk your friend into canning as well
Thats an old fashioned can opener..bottle opener
Re: the chicken stock color, do they both taste the same? So sry for the jar. Was the Beef Water bathed or PC? Do you have a video for recipe for PR rice & beans & Suzy's potatoes? Sry for all the ?'s...😂 Huge fan, thank you!!! ❤
this is off topic but can you dry pack and water bath potatoes. I have done them the way Suzie taught you and they came out great but I can't find any information on this.
I'm sorry your Favorite green jar broke ❤️ I think it's the green jar 🙆❤️
If you can it with a teaspoon of salt, is that enough to salt the meat for taste or is it just a slight enhancement?
Waterbath is better and proven for hundreds of years.. l will trust that before government regulations on things
Were your can potatoes mushy that you canned??
I have a quick question: I ordered the Mennonite cookbook you recommended a while back & it didn't mention canning safety guides for high elevations. I was wondering if you knew of any Mennonite or Amish folk who can at high elevation? All those communties seem to reside in elevations under 1000 ft. I live at 5000 ft. Any helpful info you can provide would be appreciated. Thanks!
It's not a thing. There are no regulations.
Meaning, water boils @ 203° where I live, not 212° so I was wondering how much longer to water bath to get the same result.
@@debkincaid2891Good question, but you can never get the food hotter by boiling it longer, so idk if it would help.
@@cynthiafisher9907 Yeah, that's the dilemma. I'd like to find someone in my town who primarily WB cans but even the older women -- 70's+-- pressure can veggies & meats. 🤷♀️
@@debkincaid2891 i just remembered I have an old Kerr canning book from 1971 and it has water bath times for low acid foods. It says for every 1,000 feet above sea level, to add one minute to the canning time if the original canning time is under 20 minutes. If the canning time is over 20 minutes, add 2 minutes for every 1,000 feet. I hope this helps! It might be a good idea to try to find an old canning book if you are planning to water bath low acid foods. I was a teenager in 1971, so it doesn’t seem that long ago to me. I figure it’s probably safe enough. I’m thinking it is important to me to try to make sure no botulism spores go into the jar in the first place, so cook the food a while first and sterilize all the jars, lids, and equipment before using them. Best wishes!
Could you share the link for Suzy's potato canning? I can't find it! Thank you!
And I am very sorry about your jar.....
Playlist Amish canning half way down you'll find it.
Yes, I added the link to the description as well. Thank you for reminding me. ua-cam.com/video/fyut1jiaric/v-deo.htmlsi=-k7gSt2yZ7zWL3ZS
@@MakeitMake thank you!
do you can already cooked beef stew the same way?
why would you use chicken stock instead of beef stock?
I have had canned potatoes and they tasted bad. Do yours taste like potatoes and doesn't have a bad taste? I would love to Can them but I'm afraid they won't taste right.
I canned a 50 pound bag of potatoes a few months back and my husband every time I use a jar to be quick about dinner he asks did you use the canned potatoes? He tastes the difference I don’t mind it I think it’s because of vinegar is added to how I made them he thinks it’s the type of potato I used.
@@jasmin3514some r canning with out water.the potatoes
Do you ever find anyone who can make mayonnaise and can it?
To me it looks like the pressure cooker overcooked the stock and turns it brown like a burn
So sorry to see the pretty one pass on 😢
Sorry you lost your favorite jar. Also, it's a real shame that those beautiful lids can't be reused.
Sorry your green tint jar broke. That is disappointing for you.
Hi friend, please quit using that salt, Morton has a Himalayan salt that is much healthier, the Hain Sea Salt, is a true salt, unlike the regular Morton, that is just chemical and very unhealthy, be blessed
Too bad you didnt have some "better than boullion" roast beef to add, instead of plain salt.
I really don't like anything that has been pressure canned. It just doesn't taste as good as water bath. Pressure canned taste like store bought.
I see your canned potatoes did not stand up. They dissolved into the stew. So I would use not cooked potatoes in the future.
She mashed the potatoes to make a thicker gravy.
😂😂