- 262
- 144 587
Stacey Can Can
United States
เข้าร่วมเมื่อ 25 ก.ย. 2019
Canning has been part of my life since before I was born. Most of the food my grandmother had in her kitchen pantry she had canned from her own garden. My family also hunted and fished so the chest "deep freeze" was full of processed meats as well. This is a passion of mine that I love to share to create better eating habits, shopping/growing local and knowing what is in our foods to make healthier communities. So join me with classes via TH-cam or in person to learn or brush up on your canning skills!
British Baked Beans
===== SUBSCRIBE TO MY CHANNEL=====
A homemade version of Britain's National favourite (see what I did there 🙂)
If you enjoy tartness, you will enjoy these British Baked Beans! Great alternative to the sweeter American traditional bean. Great flavour too. Enjoy!
Recipe from:
Ingredients and Measurements - Me!
Pressure Canning Times and PSI altitudes - National Center for Home Food Preservation - nchfp.uga.edu/search.html
Ingredients:
2 C dried Navy beans (aka Haricot) or other white beans
Baked beans:
3 C chicken stock/broth OR vegetable stock
1 ½ C water
3 tsp Worcestershire sauce
9 tbsp ketchup or Aussie/British tomato sauce
3 tbsp tomato paste
4 ½ tbsp brown sugar
2 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 ½ tsp salt
Thickening roux if needed:
2 tbsp cornstarch
1/4 cup water
Tools Needed:
Funnel
Ladle
Jar Lifter
Headspace tool
Chopstick
Whisk
Colander
Slotted Spoon
Vinegar
Ruler
Paper Towels
Thermometer
Yield Amounts: About 6 Pints
Fill Pressure Canner with 3-4 inches of water.
Add 2-3 tablespoons of white vinegar to help keep the canner clean.
Process Pint Jars for 65 Minutes / Quarts for 75 Minutes
Dial Gauge Canner Pressure (PSI) at altitudes of:
11 pounds at 0 - 2,000 feet
12 pounds 2,001 - 4,000 feet
13 pounds 4,001 - 6,000 feet
14 pounds 6,001 - 8,000 + feet
Weighted Gauge Canner Pressure (PSI) at altitudes of:
10 pounds at 0 -1,000 feet
15 pounds 1,001 + feet
Follow me on:
TH-cam: th-cam.com/users/staceycancan
Facebook: StaceyCanCan
Instagram: @staceycancan
TikTok: @staceycancan
Website: www.staceycancan.com/
Info@staceycancan.com
LinkedIn: stacey-can-can
Pinterest: Stacey Can Can
Additional Resources:
National Center for Home Food Preservation - nchfp.uga.edu/
Ball/Kerr Website - www.freshpreserving.com/
Pick-Your-Own - www.pickyourown.org/
Local University Extension Service - www.nifa.usda.gov/land-grant-colleges-and-universities-partner-website-directory?state=All&type=Extension
A homemade version of Britain's National favourite (see what I did there 🙂)
If you enjoy tartness, you will enjoy these British Baked Beans! Great alternative to the sweeter American traditional bean. Great flavour too. Enjoy!
Recipe from:
Ingredients and Measurements - Me!
Pressure Canning Times and PSI altitudes - National Center for Home Food Preservation - nchfp.uga.edu/search.html
Ingredients:
2 C dried Navy beans (aka Haricot) or other white beans
Baked beans:
3 C chicken stock/broth OR vegetable stock
1 ½ C water
3 tsp Worcestershire sauce
9 tbsp ketchup or Aussie/British tomato sauce
3 tbsp tomato paste
4 ½ tbsp brown sugar
2 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 ½ tsp salt
Thickening roux if needed:
2 tbsp cornstarch
1/4 cup water
Tools Needed:
Funnel
Ladle
Jar Lifter
Headspace tool
Chopstick
Whisk
Colander
Slotted Spoon
Vinegar
Ruler
Paper Towels
Thermometer
Yield Amounts: About 6 Pints
Fill Pressure Canner with 3-4 inches of water.
Add 2-3 tablespoons of white vinegar to help keep the canner clean.
Process Pint Jars for 65 Minutes / Quarts for 75 Minutes
Dial Gauge Canner Pressure (PSI) at altitudes of:
11 pounds at 0 - 2,000 feet
12 pounds 2,001 - 4,000 feet
13 pounds 4,001 - 6,000 feet
14 pounds 6,001 - 8,000 + feet
Weighted Gauge Canner Pressure (PSI) at altitudes of:
10 pounds at 0 -1,000 feet
15 pounds 1,001 + feet
Follow me on:
TH-cam: th-cam.com/users/staceycancan
Facebook: StaceyCanCan
Instagram: @staceycancan
TikTok: @staceycancan
Website: www.staceycancan.com/
Info@staceycancan.com
LinkedIn: stacey-can-can
Pinterest: Stacey Can Can
Additional Resources:
National Center for Home Food Preservation - nchfp.uga.edu/
Ball/Kerr Website - www.freshpreserving.com/
Pick-Your-Own - www.pickyourown.org/
Local University Extension Service - www.nifa.usda.gov/land-grant-colleges-and-universities-partner-website-directory?state=All&type=Extension
มุมมอง: 196
วีดีโอ
Blackberry Fruit Leather
มุมมอง 2573 หลายเดือนก่อน
SUBSCRIBE TO MY CHANNEL Nothing like homemade fruit leather to brighten your day and taste buds. It’s a delicious year round treat! Recipe from: Pacific Northwest PNW 395 - catalog.extension.oregonstate.edu/pnw395 Ingredients: Blackberries! Tools Needed: Dehydrator Spatula Food processor or blender Ruler Clean Storage Container Follow me on: TH-cam: th-cam.com/users/staceycancan Facebook: faceb...
Beans On Toast
มุมมอง 1674 หลายเดือนก่อน
SUBSCRIBE TO MY CHANNEL With the British Baked Beans tartness and butter on a good slice of toasted bread make for a filling and delicious meal or side dish for anytime of the day! Recipe from: Me! And most of the UK or folks who love Beans on Toast! Home Canned British Baked Beans Recipe: th-cam.com/video/yPBbc7lVoUM/w-d-xo.html Ingredients: Home Canned British Baked Beans! (or store bought He...
Maple Strawberry Smooch
มุมมอง 744 หลายเดือนก่อน
TH-cam: SUBSCRIBE TO MY CHANNEL Deliciously tart and sweet! Great topping on pancakes, waffles, mixed in fruit salad and yogurt, spread on toast or eat with a spoon! Yum! Recipe from: Ball Complete Book of Home Preserving New & Updated! - 400 Delicious and Creative Recipes for Today, (2020 Edition) Ingredients: 4 ¾ C Strawberries - Pureed 1 ½ C Pure Maple Syrup 1 C Apple Juice - Unsweetened 3 T...
Victorian BBQ Sauce Pulled Pork
มุมมอง 1114 หลายเดือนก่อน
SUBSCRIBE TO MY CHANNEL Great time to preserve Victorian BBQ Sauce as the recipe calls for Rhubarb! It’s fantastic mixed with pulled pork. Recipes from: Victorian BBQ Sauce - Ball Complete Book of Home Preserving New & Updated! - 400 Delicious and Creative Recipes for Today, (2020 Edition) th-cam.com/video/CGt5fLr_6M0/w-d-xo.html Pulled Pork Recipe - Me! Ingredients: 6 Lbs Boneless Pork Loin - ...
Garbanzo Beans Pressure Canned
มุมมอง 3845 หลายเดือนก่อน
SUBSCRIBE TO MY CHANNEL Family favorite: Garbanzo Beans / Chickpeas! Great on salads, fantastic for hummus and chana masala. Yum! Recipe from: National Center for Home Food Preservation - nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beans-or-peas-shelled-dried-all-varieties/#gsc.tab=0 Ingredients: Garbanzo Beans - Chickpeas An average of 5 pounds is needed per canner load of ...
Freezer Stinging Nettle
มุมมอง 1.1K5 หลายเดือนก่อน
SUBSCRIBE TO MY CHANNEL Bright, vibrant and very tasty! Great substitute for any leafy green. Great source of fiber and nutrition too! Recipe from: Pacific Northwest EM 9373 - extension.oregonstate.edu/catalog/pub/em-9373-wild-edibles-stinging-nettle Ingredients: Stinging Nettle! Tools Needed: Knives Tongs Colander Sieve Gloves Clean Storage Container Steamer / Blanch Basket Bowl for Ice Bath F...
Habanero Gold Jelly
มุมมอง 1505 หลายเดือนก่อน
SUBSCRIBE TO MY CHANNEL Sweet yet spicy with a really bold flavor and beautiful color. Very good. Make a glaze or marinade for protein Recipe from: Ball Complete Book of Home Preserving New & Updated! - 400 Delicious and Creative Recipes for Today, (2020 Edition) Ingredients: ⅓ C Apricots - finely sliced, dried ¾ C White Vinegar ¼ C Red Onion - finely chopped ¼ C Red Bell Pepper - finely choppe...
Black Beans Pressure Canned
มุมมอง 1695 หลายเดือนก่อน
SUBSCRIBE TO MY CHANNEL Home canned Black Beans are so good. Great flavor and no need to rinse prior to serving. Recipe from: National Center for Home Food Preservation - nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beans-or-peas-shelled-dried-all-varieties/#gsc.tab=0 Why soak beans before canning? Link from National Center of Home Food Preservation nchfp.uga.edu/blog/canning...
I’m planning on canning a bunch so I can save freezer space. A lot of ppl say it tastes like dog food/awful etc but I have never had it. How do you say it tastes?
Canned hamburger is not my favorite. It does have a different taste so I only use It mixed with sauces and gravy and such. I make sure to use it with a lot of seasonings and things like that. I didn’t love it when making tacos. It was OK, but it does have a different texture because it’s really soft. I do like having canned meats because I don’t have much room in my freezer at all. So having something shelfstable does work for me. However, stew meat and bigger hunks of meat are amazing when they are home can. It’s just the hamburger that turns out a little bit differently. I would suggest canning a few jars of plain hamburger, and then maybe making a meat sauce that you can as well. This way you can test it out and see what you think. You can add seasonings to the plain hamburger if you want, I would definitely add a little bit of salt or at least make sure you’re using a beef stock that has a little bit of sodium in it. I think it taste better but that’s me. I hope this helps and reach out to me if you have other questions or comments. I would love your feedback as to what you think as well. Happy Canning!
@@StaceyCanCan that is so helpful. I’m going to try that. I just bought a Nesco electric canner and I can’t wait to start canning low acid foods. I’ll take your tips and try it all out when I get huge things of ground beef from Costco - thanks again. A bunch
❤
I just ordered a nesco just like yours. Can't wait to start dehydrating!!!
@@Adeline9418 nice! It’s a tasty and easy way to preserve your favorite foods. What are you dehydrating first? Happy Canning!!!
👍👍
Nice video Stacy ❌⭕️🙏🏽♥️
Thank you!
Nice to have you back Stacy; you’ve been missed. I do love baked beans even though I always seem to complain that Heinz are too sweet. It would be interesting to see how these turn out, although truth be told, I think I might be too lazy to make them 😂
Hello! Thank you for the kind words. It's been a busy summer with my daughter home from college and my youngest is a senior. I meant to take a bit of time off but it turned into the summer and I've had a wonderful time with my family. These moments with my babies are fleeting! I really like these beans a lot. I don't like sweet or bbq sauce as it's too sweet for me. However, there is enough vinegar in these to give it the tart, tangy flavor I like. Adding vinegar is a good way to cut the sweet if you want to give that a try. But, I get being too lazy to make them! Hope you are doing well Evie🥰
@@StaceyCanCan I’m glad you had a good summer. Family should always come first.😊
Made these yesterday , love them
So glad you enjoy them! I think they are quite tasty myself 😊
Last week I pressure canned pints of garbanzo beans but made the mistake of canning them for only 70 minutes instead of 75. Are they safe to eat or should I discard them and make a new bathch?
As they are a low acid food and the 75 minutes are required for a safe, shelf stable food it is recommended to discard the beans. Here is more information from the National Center for Home Food Preservation: nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beans-or-peas-shelled-dried-all-varieties/ nchfp.uga.edu/how/can/general-information/ensuring-safe-canned-foods/ I hope this helps and thank you for reaching out. Let me know if you have any more questions and I will do my best to help in anyway I can.
I emigrated from the UK years ago after me and my (American) partner met in college. She loves the Heinz baked beans but they are impossible to find where we are in the states. I'll try to make these in secret and surprise her! Thanks for the recipe Stacey!
I struggle to find Heinz beans as well! A local tea shop used to carry them but the owner retired and the shop closed. I do like these a lot and hope they work out for you and your partner!
What is the total yield for this recipe? Finding Heinz Beans in the states can be a bit challenging at times and would like to stock up my pantry.
@@kevinpepin9565 this recipe yields about 6 pints. They are pretty tasty 😋. It is tough to find European cuisine here in the states.
Also, here is the step by step video with the recipe listed in the show notes. I hope this helps!
Loved this but not the elevator not music😂
Thank you! I’ve gotten a lot of positive feedback for the music. It’s hard to find the balance for everyone. Glad you enjoyed the content ❤️
@@StaceyCanCan loved the content.
I made a blackberry shrub with honey and split the Balsamic vinegar with white wine vinegar, 50/50, and it turned out nice.
@@D1it4FN fantastic! So glad it worked for you! It’s probably super delicious as well 🥰
How many time for bake
@@Rakh.kw123 hello! I baked these For 1 ½ - 2 Hours. Check after an hour to see how well they are doing.
You don't remove the skin like peaches ?
I did not remove the skin. But you could if you wanted too. The skin is very soft after canning. I don’t notice it much.
My granny used the same formula except for adding honey during the heating. We had it as a Scottish drink with bubbly water... delish!! Thanks 4 the effort...
@@barbarareid387 aww. What a lovely comment. I learned food preservation from my grandmother and these core memories of food just warm my heart. Thank you for sharing 🥰
Doesn't really look like Harissa. I think you used the wrong peppers, some kinda of mexican black or purple pepper. Try tunisian baklouti or any sort of fresh home grown bell pepper.
Hello! This is a tested recipe from the National Center for Home Food Preservation. Sometimes their tested recipes deviate from traditional cuisines due to availability, lack of cultural knowledge or the the need to replace certain foods to make it shelf stable. That's the purpose of this recipe and channel is to make sure all the recipes used are tested and shelf stable. I did add another recipe link in the Notes section that was a refridgerator recipe that's a little more on point. However, in my area I think I would have to search a bit for tunisian baklouti peppers. Thank you very much for your feedback! I will be on the look out for the pepper variety and hope to find it locally!
@StaceyCanCan Thanks. Yeah I grow my baklouti peppers, but I make the Harissa with any fresh bell peppers. I am looking to can some but that's a whole other layer of complexity, lol.
I only started canning a year and a half ago, both pressure canning and water bath canning. It was one of the most productive things I have every done. To be able to go to your pantry and pick out a jar of something you really like and you know is good because you made it is such a joy. Great video!
Aww. What a great note. This is why I preserve food as well. It's such a beautiful feeling and so healthful. I'm glad you are enjoying your preservation journey and so happy you reached out. Thank you and continued happy canning!!!
Omg Stacey! That looks so yummy! ❤
It is delicious! Thank you for reaching out and Happy Canning!
Looks great--love BB! Always need mine to be pork free as I have a family history of Cancer so need to avoid all the pesticides stored in animal fat. Thanks so much for sharing
You’re welcome! Good point about the animal fat storage. Hope you enjoy these. Happy Canning 🫙
We don’t usually put anything in our beans , maybe a little butter…..Don’t add cornflour ( that’s ridiculous) …the beans will automatically thicken …❤️🇬🇧.
Hello! The cornflour (cornstarch here) is only suggested for home canned beans after opening as it's not added prior to processing the jars due to safety reasons. Using thickeners like cornstarch or flour along with rice and pasta is a viscosity issue where heat when processing jars cannot effectively reach the center of a jar in a home kitchen which makes it a safety issue. The USDA and National Center for Home Food Preservation recommend adding thickeners after opening a jar, if needed. I like my beans plain as well. They are delicious! Thank you for reaching out and Happy Canning!
I am drying a bunch of leeks and I wonder if you have any unique ideas to cook them? I ask because I am going to have probably 2+ gallons worth :-)
So many ways! Especially with the summer coming. -Sprinkle on top salads -Mix in with sour cream or cream cheese for a dip -Add them to any soup or stew -Sprinkle on top of your favorite protein like steaks, pork chops, chicken especially after pulling off the bbq -Mix in with a marinade of olive oil, vinegar, salt and pepper: shake then coat the protein before bbqing or baking As leeks have a milder flavor than green onions use as a substitute. You can rehydrate leeks in water for 1-2 hours or simmer for 10-15 minutes. Oh! Use the green part as a chip, they are crispy and hearty and hold dip well like salsa and hummus. I hope this helps!
nice i m your new subscriber💖💖💖💖💖💖
Yay! Welcome! I’m glad your here 💕
Nice venigar
Thank you!
This sounds wonderful!! Thanks for posting!!
Your welcome! It's really delicious and worth making. Happy Canning!
How long does it take for the refrigerated jelly to harden
If memory serves, it was overnight. The jelly had to cool. It held up pretty well in the refrigerator. Thank you for reaching out!
The word you were looking for is “macerate”. That s when you put fruit in sugar and it pulls out the juices. Fermenting is when bacteria eat the “sugar” and produces alcohol.
Thank you! Sometimes words are hard for me 😜
ME AND THE BOYS ARE COMING OVER AT 2AM FOR THE BEANS
Awesome! Sounds like a party. Happy Canning!
Are you talking about a STEAM JUICER berry pulp left over.
Would love a bit more clarification with your question. Use a Steam Juicer to make this butter or using a Steamer to water bath can?
@@StaceyCanCan You said "juicer" there is a steam juicer used for canning by steaming the fruit and it turns into juice that comes out a tube. Then there is a juicer you put your fruit in and it keeps the pulp and turns the fruit into juice.I have a steam juicer actually I have both just wondering which one you are talking about.
@@1954evelyn I watched the video and understand what you are asking better as I couldn't remember what I said exactly. Yes, I used a steam juicer for the pulp as I made blueberry juice first. This is a great recipe because nothing is wasted: make juice first to drink or make a syrup and use the pulp for a fruit butter which is what I did. The steam juicer was fun to use and really simple. Thank you for the clarification and hope this helped you!
Thanks for the info for a newbie pressure canner. 🙏🏼
You're welcome! It can be daunting when starting out, for sure. Let me know if you need additional help or reach out to your local extension office too. What are you wanting to preserve? I look forward to hearing how you are progressing.
I have a question for you. I did a very similar process, but I did not fill the liquid up to the top. I went halfway up on the beans and I did not pre-cook them. I only soaked them for 24 hours. The problem I have is after canning, the beans are a little on the mushy side and the liquid inside as it cooled looks a little solidified , Do you know what the problem is? Thanks
U talk to much with to much pausing
Thank you for the feedback and for enjoying my free content. Have a wonderful day!
Oh that looks yummy 😮😊❤
It’s very tasty!
I absolutely LOVE kale. We only get ours in rather large bunches so I find half of it always goes off before i get through it, so I sadly tend to throw it out. Throwing out food really upsets me. I’m soooooo embarrassed to say I never ever thought of freezing it😮😮 😂 😂So thanks for this very simple yet helpful video.
Life is busy and we can't always think of everything. I forget about it too! Just make sure to blanch for 2 minutes prior to freezing or you will end up with rotten mush. I love Kale as well and it's so good, bright and green when done at home!
They look beautiful.
They are also very tart and delicious!
Thanks for this I will be using this recipe. Thanks again.
It's ridiculously good! This is one recipe my oldest and his girlfriend have offered to do all the chopping to make again. So yummy!
So I made this over the weekend and added crushed chilies, which was a bit of a mistake mistake as they totally overwhelmed the garlic. Still good, but I wish I had made it without. Next batch!!
Did you acidify the chilies or was this for short term refrigeration? Hope the next batch goes well, sounds delicious!
@@StaceyCanCan NOOOOO😮 I did not acidify the chilies. Did I need to-just like for the garlic oil???. Yikes . 😮 but thank you for pointing that out. I intentionally used half the required amount of sugar so 1 jar has been frozen anyway . one is in the fridge and 3 were given away as gifts.
@@eviewilliams5100 WAIT! I thought we were chatting about the garlic oil still. Busy weekend and I'm still so tired! No need to acidify for this recipe but cutting the sugar would make it a refrigerator item. It's a bummer sugar is such a good preservative.
Thank you so much for this recipe! I can't find an approved recipe on the internet or in my canning books. Could you please tell me where you got the recipe from? I'd like to do an entire canner load and I'd like to use frozen strawberries and frozen rhubarb to make my batch.
Hello! I had a very busy week and weekend so I'm just getting back to you. I made this the first summer of Covid and before I became a Master Food Preserver and this is NOT a tested recipe. The only tested recipe I've found since uses apples, orange juice and orange zest which doesn't sound great to me so I won't can it. It's best to use your frozen berries and rhubarb as you go to make a pie. Takes more time but it's definitely safer. I plan to take this video down in a week or so to make sure you receive this response. My extension office went to a several day training session where representatives from The Ball company were there looking for input. They told folks they get their new recipes from folks like you and I writing in and asking for them or submitting recipes for them to test. They encourage folks to reach out to them so I will be doing that with this recipe along with a few others I have in mind. Thank you for reaching out to me, I enjoy chatting with other canners, especially folks who take food safety seriously. Happy Canning!
O.M.G…… I have / had been making garlic infused olive oil on and off over the YEARS, but could never understand why the garlic/ oil would start getting cloudy after a week or so. I ended up thinking that it was just a lack of properly sterilized bottle/ knife/ chopping board/ garlic etc and would therefore make tiny quantities . But it turns out I had to acidify the garlic first !!!!!!!! 😮😮!!!!!!! Game changer THANK YOU!!,😂
Hello! Really busy week and weekend, finally getting back to you. YES! Acidify the garlic and you should be good to go. Just make sure the pieces are smaller than a 1/4 inch. I think the metric conversion is 6.35 millimeters. This should help a lot but I would definitly make a small batch first to test it out. If I had to do it over again I wouldn't have put the oil in the bottle for the infusion, it was hard to get out after I reached the flavor consistency I wanted. I look forward to hearing how it goes. Happy Canning!
Funny, my first reaction was…. “interesting but I will most probably never make this”, but then I thought - why not; it seems quick, cheap, easy and something new to try with eggs. I imagine I can use fresh dill?
If you like hard boiled eggs, pickling them is delicious. So, so simple and easy. They last months in the refrigerator too. Yes, using fresh dill is just fine. Do take the time to stab each egg with a toothpick so the brine can soak in. You can also make a spicy brine with red pepper flakes or other peppers, use beet juice to give them a sweet tangy flavor. The list really does go on! Thank you for the heads up from the previous uploaded video! I appreciate you!!!
OK so I went and bought some chili flakes and red beets (from which I will extract some juice) because the chilli brine sounds like something really delicious. Will let you know how it works out.
@@eviewilliams5100 Here is a link to follow for the beet and Dark and Spicy recipes. Gives good measurements for you to start with: nchfp.uga.edu/how/pickle/pickled-eggs/pickled-eggs/#gsc.tab=0 Instead of using liquid smoke and pickling spices, substitute out the chili flakes. I'm so excited to hear how they turn out!
@@StaceyCanCan thanks for that link Stacey!
First
Wow. I’ve never come across this. I may will try a small batch (with half the sugar😂) and I understand that will affect the shelf life, so I’ll keep it in the fridge/ freezer.
Oh my goodness Evie, it's really good! Such a great jelly to cook with.
but why?
To mix into salad dressings, to throw a couple of tablespoons into a stew, to eat with a slab of cheese on a baguette, use as a spread in a ham sandwich, to eat with roast chicken ….. basically as a condiment for a whole variety of things.
Because it’s delicious! Fantastic savory jelly to spread on a good crusty bread. Mix olive oil and vinegar with salt and pepper for a marinade or salad dressing. Use as a glaze for your favorite protein. Thank you for reaching out and Happy Canning!
Thank you 😊
You're welcome! Happy Canning!
Stacey, you're still as beautiful as ever. Keep up the good work.
Thank you and Happy Canning!
Need preservation
Yum…. I have made your yummy pear shrub, plus a raspberry one (can’t remember now whether or not it was one of yours). So easy to make. I would have thought a citrus shrub would be too acidic though, but i guess not. Will give this a try but with a seville orange as opposed to the grapefruit.
I thought it would possibly be too acidic as well but the oranges smooth it out. Plus the sugar sweetens it too. I made a grapefruit shrub last year (I think) and it's still one of my favorites, not acidic at all. I can't wait to hear how the Seville Oranges work in this, I bet it's fantastic!
The government can kiss my booty I can can as large as I want
I followed step by step my jars sealed but it stayed liquidy and did not thicken. Any suggestions this my second canning attempt my first one was grape jam but did not thicken it stay liquidy. I’ve added more pectin and did not help either
May I ask what altitude you live in? Also, did you use liquid or powder pectin?
I like in 95356 said under 1000. I used powder pectin both recipes
@@eleciapadilla9303 Okay. Did some research and hope this helps. It's trouble shooting for runny Jams/Jellies from Oregon State University Extension, here are the potential causes: -Overcooking fruits to extract the juice - Was it cooked too long? Avoid overcooking as this lowers the jellying capacity of pectin. -Incorrect proportions of sugar and juice. Did you modify the sugar at all? Have too much juice? -Undercooking causing insufficient concentration - Did you cook it to rapidly boiling for 1 minute? -Insufficient acid - avoid using fruit that is overripe, better to use a bit underripe fruit vs overripe. Add lemon juice if necessary. -Makine too large a batch at one time - Use only 4-6 cups of juice in each batch of jelly. Not saying you did all of these things or any of them. But they may be helpful to see if one or two of these possible causes may have been the issue with your liquidy jelly. Please get back to me. I am curious what the cause is. Hopefully we can find a solution. Also, you can still use the jelly as a dessert topping, use for a salad dressing by adding olive oil/vinegar/salt/pepper, use as a marinade or glaze for main dishes. Also drizzle over roasted veggies too.
I know you were thinking of me when you were saying “11 1/2 cups of sugar” 😂😂 Well, here I am not refraining myself from making comments Here in the south of Spain, home of the seville orange, they are found all over the place; trees are often found decorating town centers and lining the streets. I literally just stop my car in one of many streets in my neighborhood and pluck them off the trees. I do need to correct your grocer. Seville oranges are NOT sour and they don’t remotely taste like lemons, they taste like (because they are) a VERY bitter orange; definitely bitter. I make marmalade every single year without fail and as you can imagine use waaaaaaaay less sugar. 😮😮😮 The standard ratio is 1:2, so 1 lb of oranges to 2lbs of sugar - you can even go a little bit less on the sugar, which I do. My marmalade lasts from one year to the next without any problems. So I imagine your recipe could take 3 cups less. Haha, you know I always have to make a comment when it comes to sugar content in recipes.❤😊
LUCKY!!!!! They are very hard to find here and I didn't buy the first oranges I saw, they just didn't look good. How wonderful you have them right at your fingertips! Yes, the sugar was painful to add but very necessary for this recipe. I think your Seville Oranges and the one's we get here are very different. They are definitely bitter but also sour. I think the oranges we get here are imported and probably picked green so the natural sugars aren't there when ripening off the tree. This marmalade has a bitter after taste which I don't think would be very edible with less sugar. I have to admit, I probably won't make it again. The oranges were $3.99 per pound and really tough to slice the peel too. Like I said, I think the oranges available to me here and what's available at your fingertips is like comparing apples to oranges (see what I did there! 😜) I don't love marmalade like most folks do, I find it to be a bit bitter which is too conflicting with the sweet for my tastebuds. I'm also not a fan of salted carmel and putting salt on desserts. I don't like mixing sweet and salt if that makes sense. I sure love your feedback! It's so nice to hear how food is preserved from around the world. It must be so fun to just pick the oranges right off the tree. How lovely! So good to hear from you Evie!!!!
$3.99 a pound! I’m horrified. And here we are driving over them in the streets. Now that I think about it, they don’t even sell Seville oranges is in the shops around here. Yes, you’re probably so right; yours were most likely picked green. Your oranges did look rather smooth-skinned in your video. Ours look more on the ugly and crinkly side - like a case of bad cellulite, so ironically, the first ones that you found that you didn’t like the look of, were probably the better ones. Just an FYI, if you ever do want to make marmalade again, there are many recipes that require boiling the entire orange beforehand to soften the fruit , which makes slicing the rind much easier.
@@eviewilliams5100 Good to know about boiling the entire orange to soften. Great idea and tip. As always, thank you and so lovely chatting with you Evie!
Learning questions: Why’d you drain the first boiled water? Isn’t that most of the flavor and nutrients?
Great question. I don't have a scientifc good answer and this isn't a tested recipe so I'm going to give you an educated guess. The soaked water could have been a bit bitter as grapefruit slices still have the pith attached with the peel. The pith can be bitter which is difficult to mask even with adding sugar to the mixture. However, you can use the soaking water if you want. Just measure out the appropriate amount, 5 cups, and add more water if it wasn't enough. I hope this helps. Thank you so much for reaching out and Happy Canning!
0:28 what do you mean "you can't can above a pint at home" ? is this some kind of a law or smth?
Hello! There is no law, just recommendations by National Center of Home Food Preservation and Oregon State University Extension. At the time of this filming it was determined residential kitchen stoves do not reach temperatures high enough to reach the internal heat needed to safely preserve fish/tuna in jars larger than pints. HOWEVER! Good news! The University of Alaska Extension published a study and recipe in March 2023 for home canning fish in wide-mouth quart jars. Here is the link: www.uaf.edu/ces/publications/database/food/canning-fish-in-quart-jars.php It is strongly suggested folks pay close attention to the processing times as well as the prep. Basically read the publication thoroughly and reach out to Univesity of Alaska Extension if you have any questions, their contact information is at the bottom of this publication link. Thank you for reaching out and asking your question. I hope this helps and Happy Canning!