Im teaching my 12 year old grandaughter how to start cooking and canning. We will be doing this one nect week. We both look forward to canning. My grandmother showed me so many way to be self suportive as she lived on a farm. O how I wish she were still here with us. But she lives on when im in the garden or kitchen.
Last week I made a pot of Navy Bean soup from a dry 1 lb pack of beans. Added a frozen ham bone from Christmas and a pack of scraps from the same ham. Best soup ever. We ate 3 meals and canned 4 pint jars of soup. That would be a great episode. Looks of people want to know what to do with their dry beans. Use a ham steak instead. This episode was a great show. I always love new ways to can beef and chicken.
Thank you so much for your calm and organized way of teaching how to can. I am from Denmark. It is not common to pressure can in my country. I have just received my pressure canner from the US, ( you also cannot buy a canner in Europe) I haven't startet to can yet, but your video shows me how to get started as it is a bit "frightening" to start up when you have never used a canner before or seen anyone use it.
Thank you for your kind words! I have heard that pressure canning is not common in Europe. Good luck! It can be a little bit intimidating at first, but once you start you will get comfortable with it quickly.
TH-cam is your friend when it comes to pressure canning. There are LOTS of very experienced canners with well-explained videos. And there are videos for all the major canners people use (Presto/All American). Start with raw-packed chicken breast and you'll see just how straightforward it is. Our canner sat in the box for at least 6 months before we got the nerve to start canning. That was a couple years ago. Now every time the weekly grocery sales flyers come out, we look for what we'll be canning that week. Even if there is no global collapse, the money saved beating inflation will pay for your canner in a mere matter of weeks. And it's SO much tastier and healthier than what you can buy in the store.
@@ClaireOSullivanAuthor Hello, I'm from Iceland and I'm just like gittebringsjord but I have already canned some and have found out how easy it is. I have also had to buy my canner and jars from the US. I can't find it here in Iceland or anywhere else in Europe. It's just not known in Iceland that the public boils down (cann) food themselves. Is in a way considered dangerous.
@@guriurbjarneykristinsdotti9655 interesting. It's like the entire industry of food preservation and knowledge base has been taken away from Europe because some folks don't use it correctly? Am I understanding that correctly? Most folks in the US would starve because they don't know how to raise a garden, raise beef cattle, chickens, etc OR preserve. One month without grocery stores and the majority of people in the USA would starve.
Excellent video, from an experienced canner! Love the very minimal use of music in your video, and it's very quiet when used. ❤ Thank you, Abbey! You have a great channel; I look forward to more videos.
Simple recipes. Never thought about adding the wine. Definitely have to try. My only tip would be not to tilt your jars coming out… less chance of compromising your jar seal. The water on top will evaporate on its own. Great video… Thanks for sharing.
Thank you! The recipes are great! Unfortunately it’s the setup of our kitchen - even with a low profile microwave/hood above the stove top I have to tilt the quart jars to remove them from the canner. It isn’t ideal but we are working with it for now!
You can move the canner so you have the clearance for removing jars... I know some height challenged people do this. Our extension agent said that was a primary cause of seal failures.... Just fyi. 😊
I love your channel. I have learned so much and I’m 63 yo. My smart pressure canner is worth its weigh in gold. I’m still stocking! Thank you and GOD BLESS YOU! Maw maw !
I love your style of explaining the process. I have recently given myself a goal of having 50+ meals on my shelves, so we could have one per week. Then I could keep us stocked by trying to create new meals approximately once every month or so. These two meals look very tasty, and they will definitely be finding their place in my pantry! Thanks!
Thank you! They are delicious. I love that goal. I have the same goal of canning a meal in a jar recipe monthly so we’ve always got a good stash on the shelf. It has been so helpful on busy days.
Starting canning I had issues with seal failure, one of the suggestions that helped me was to make sure that I lifted the jars vertically and not tilt them going in so that I didn’t contaminate the seal area.
Quickly becoming a fave canning channel!!! I ❤LOVE❤ that you add ingredients to each jar before adding the cooked portions. This makes it consistent AND allows for on the fly adjustments and variations (or science experiments😉) It also helps this new canner to wrap my head around proportions and seasonings etc. My husband really wants a FULL pantry of ready meals to help with childcare and my working 12hr shifts, as well as emergency prepping and future off grid plans. THANK YOU!!!!!!!!!!!
I made the Chicken & Gravy today. Thank you for providing such clear and concise instructions. It was my VERY FIRST TIME CANNING EVER. I toughed it out and finished although it took me all day. In the end I decided I would not store them in my pantry because I made so many mistakes. I put them in storage containers in the freezer. One win is that all of my jars sealed. I can't wait to try it again!
Just wanted to add a word of encouragement….when I started last year one thing would take me allllll day. Today I have 3 different canners going at once. It gets faster and easier each time 💚 also, any prep (chopping, peeling) you can get done the night before is a huge help!! Keep going!!
You can can water for practice. It easier for beginners and really cuts down the learning time. When you are done and your jars are cooled, just pop the lids off and start over!!
You have a great channel, but I would like to make a recommendation. If you change the name of your channel, it will really grow. When people are looking for channels, they use certain words in their titles. For instance, you can use “Abbey’s Kitchen”, “Abbey Cooks”, “Abbey’s Abundance”, “Cooking and Canning with Abbey”, “Abbey’s Homestead”. That way your channel will grow with whatever title you choose. I am a former marketing manager so I am just trying to help. I suggested this to another channel that stayed at 13K for several years. After she changed her channel name, she increased to over 30K in just a few months. Keep up the good work. Hugs ❤
I too am a Dir. Of Marketing for a company. The point made in this comment is wise. Keep in mind that the name you choose should contain a key word that people might be searching for. Is anyone searching for "abumdace"? It's a cute and catchy title, but won't give you the momentum needed. It's not effectual. I'm sure you will come up with a creative and effective title.
You are a lovely young lady who has done very well. I'm a great grandmother who has been canning for 60 years. We still can during butcher or harvest time over an open fire using galvanized wash tubs, water bath. Your canner is very nice. I still use my Momma's 1937 canner. Its so heavy but it does 8 quarts. Have you ever tried bbq chicken in a jar? Its real good. Thank you for sharing your recipes.
Thank you very much! How special to have a canner that has been passed down like that. I haven’t tried BBQ chicken in a jar, but that sounds delicious!
I am just fixing to start canning for my first time ever (65yrs) and I think these are the first two I am going to try. Such great instructions. Thank you for sharing with us.
Great inspiration, thank you! I am not really new to canning and only a few months ago I thought to myself I should can meals as well. What a relief with small kids and it tastes better than from the freezer. :) This really saves some more time and cookware. Just love it.
Looks great! One thing I noticed is you tip your jars to get the excess water off the lids as you remove the jars from the canner. I've always been told not to tip the jars while they are still hot coming out of the canner. Maybe more experienced canners can comment on this. I've always just followed the advice even though the water on top is annoying. LOL
Yes everyone has noticed this lol. You aren’t supposed to tip them. I often do because we don’t have enough clearance over the stove top and I don’t want to risk moving a full canner on a glass stove top. I don’t have issues with sealing but that is the reason it is recommended to keep them upright - so the seal isn’t interfered with :) I’ll have to address this in future videos
@@abbeyverigin It's an OCD annoyance I admit to being guilty of. I can't resist whipping out the paper towel to soak up the water on the lids. 🙂If you've gotten away with it all this time, perhaps it's one of those practices that people exaggerate as being worse than it actually is. I've only been canning a few years now. Nothing like some of the masters of canning who have 30 or more yrs of experience under their belts. I still go through the checklist in my head. The only thing I've ever not paid enough attention to is when a lid has a tiny scratch on the enamel of the underside of the lid. I had a jar that ended up rusting and losing its seal. Now I put on my reading glasses and examine every single one with a fine toothcomb. The slightest dent, hairline scratch or imperfect rubber composite and I throw it to the side.
@@carolgladney9890 Good to know. Do you pressure can? I've only been doing it for a couple of yrs. There is a slight problem I encounter. I'm not sure if the problem surfaces depending on jar size or if I do a single or double layer in my Presto 23 qt, pressure canner. I'm pretty sure it happens whether or not I'm stacking in the canner. It seems to happen less frequently on pint-sized jars but I think I may have had it happen even then. I get it to the "sweet spot" on the stove and on a 75 min time, around the last 15 minutes, out of the blue, the gauge will begin climbing and the weighted rocker (I got one to replace the pressure regulator) will start to rock too vigorously and start climbing (fast) past the 15 lb mark. Any ideas on what could be causing it? I'm careful with the headspace so I don't think it's siphoning. I debubble carefully. The liquid level in the jar is not low on the final product. They DO seal well. I just have to stay by my stove (defeating the purpose of the weighted gauge) and for the last 15 mins, I have to turn the stove on and off because getting it to level out doesn't seem to stay at 15 lbs. It doesn't happen on all batches. It does every other time. The end product is fine but it's a pain in the butt when the gauge seems to get a mind of its own and exceeds the optimal range and the weighted rocker starts going nuts. So I have to manually turn the stove off and on every 30 seconds to keep it at 15 lbs. Maybe it's the stove itself? But even though electric stoves cycle to maintain temp, why would it only happen in the last 15 mins of a session? Any ideas?
This is the first time I have watched your channel. I came across it by accident. I appreciate your adherence to safe canning. I look forward to checking out more from you.
I used your chicken and gravy recipe for inspiration. I didn't follow the recipe exactly because I don't care for poultry seasoning or any Italian seasonings. So I used Greek seasoning!! Also prefer to have meat and potatoes cooked before canning so I did that. Hubs came in from doing chores and went gaga over the "soup". I said it's for canning. He actually pouted lol so I'm thinking I'll thicken it up and he can have it for lunch. I'll make more when he isn't home lol. Thank you for the inspiration 💚
Glad to see you taking such care with wiping the rims! I see so many videos where it's more like a quick wisk and a prayer. I really like your channel and am glad to see these canning videos. I really like the recipes you've featured and look forward to watching your channel grow. Nice job!
“Easy Homesteading with Abbey “ your recipes and techniques always are clear and easy to follow. I always am attracted to anything that says homesteading myself…
Hi,first time watcher I like your presentation it's on point and clear!I watch my mom can food when I was a boy but never learn how.I've been watching a lot of videos on it and yours is one of the best I've seen!
Thank you Abbey for your time in showing people how easy it really is to can and build your pantry with easy meals . I work 10-12 hour days doing water truck for road construction here in south texas with no A/C it’s grueling! So canning up chicken, pork loin, stew meat and ground meat, it really helps me get dinner on the table when I am so tired, plus it helps stock my pantry for those lean times. Looking forward to trying your chicken one I have a bottle of white wine and didn’t know what to do with it since I don’t drink lol now I can use it.
Fun tip: A standard shot glass (in the US) is 1.5 oz, which is equal to 3 Tbsp. Therefore using two thirds of a shot would equal the two Tbsp. of wine in one shot (pun intended). My personal preference is to put the individual ingredients into the jars one at a time. This makes separate layers that are easy to tell what's in the jar (stew, soup, something & gravy base, etc.) at a glance. Please don't tip your jars when you pull them out. Even though it shouldn't happen - if a jar is still venting when you tip it, it could compromise the seal. Finally, I love the melody you used while finishing off the jars at about 13:50.
I found you while looking for meals in a jar, and I made the chicken and gravy today, One jar broke but the rest came out just fine. Thank you for these meals in a jar. I look forward to more
I love your channel. I also like the music being low it is easier to hear you. I will definitely try this. You make everything look so ease. Have a great day.
Your videos are so calm, organized and the recipes look fantastic and simple enough. I appreciate your use of safe canning practices and the fact that you aren’t trying to sell a thousand products. LOL. I do love your jar lifter. It looks way sturdier than mine. Where did you get it? Thanks for sharing and I look forward to more videos.
Thank you Stacey! I appreciate your kind words. They are Ball brand - I believe they are available on Amazon. Definitely sturdier than other jar lifters I’ve used in the past.
I also was diagnosed with ovarian cancer in 2000. My dr operated on the tumor and got it out in the Nick of time. I am so grateful for all the wonderful drs out there who help people like us! Hope all will be well for you and god bless you!❤
I so need to do this, we're down to just a couple meals in a jar. I've also been watching European canning and they do so much more. I would love to find some vintage canning books to try. I think many of the "prohibited" ingredients in the US are more for control. Pretty soon they'll tell us we shouldn't can at all.
Those look great! I’ll have to try them. For me, the longest part of the process in canning, is all the vegetable chopping and the dish washing. There is a lot of standing, but well worth it in the end. ❤
My favorite herb to use in chicken dishes is Thyme. I'm 60 years old and was always a basic salt and pepper and dried onion, cook. I put thyme in a recipe of chicken n noodles, and it was the best!!!
I do love the name Verigin...There is a history attached to it, here, in BC...Thank you for the wonderful recipes...
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we are working towards canning meals in a jar. Watching the video super fun! I think I am going to add the seasonings to the stock though so its distributed evenly in an easier fashion. So good to see so many people recreating the old ways. Awesome job!
thank you for sharing. and yes, I completely agree with the beef...still easier to do individual items rather than mix and try to balance out. Especially on the spices and the wine.
Just found your channel. I am excited to try these meals in a jar. I just started canning a bit last fall. Did some chicken, chicken pot pie filling, beef strew, chili, sloppy joes and Salisbury steak. Not a fan of the Salisbury steak, just a bit too over cooked. So handy to have on hand when we are both gone from 7:30am - 6pm. These will add to our selection nicely. Thank you!
The meal in a jar recipes are pretty new to me and have been so nice to have on hand for busy days! I’d love to try chicken pot pie filling, chili and sloppy Joe’s. How is the ground beef in those recipes? I have yet to try canning ground beef. Thanks for being here!
@@abbeyverigin the ground beef in the chili and sloppy joes is ok. But not the Salisbury steaks. Lol. Live and learn. The chicken pot pie is good, although it calls for too much clear gel. Will leave to thicken next time with cornstarch or flour before outing into pie shell.
I love the recipes that you have on this video.. my family would love them all! I do recommend that when u take your jars out, that u try not to tip them as much.. maybe try a tool that grabs them from the side... It can compromise the seal sometimes..
Good job ! I like Canning Burrito's in a jar, Chicken and Beef, With the Chicken i use Great Northern beans and the Beef i use Pinto Beans. I am Looking Forward to More Videos and Canning Recipes from You !!
Good idea and looks straight forward. I was planning on canning another dozen quart jars of just chicken but i think i will give meal jars a try this time. I can my own broths too which is awesome. Im leaning on the prepper side of things too so i dehydrate lots as well and vacuum seal in jars. Thank you for the video. Dial canners are great.
I am really enjoying your channel. I find, for me what works Is I measure out the ingredients and Instead of putting it in the jar I put in a small bowl and then fill the the jars.
Good Job!! Thank you!! I agree with adding "cooking" or "kitchen" or "Canning" or something like that, to your name, it will help more people find your channel. You have a lot to offer!!!
Thank you for your clear instructions! I have everything I need to can, but have been so reluctant to do it! I'm scared the canner will somehow 'blow up' or my jars will! You are very confident and have helped me feel more confident also!
Thank you for your kind words! I absolutely felt the same way when I first started pressure canning. I promise it won’t feel so scary after you do your first round!
My husband's dad has been canning for around 20 years, and my husband taught me how, and we've been doing it for around 10 years now...the only time my father in law had a jar literally blow up, was because he let the pressure out of the canner (instead of waiting for it to naturally de-pressure), and then as he was taking a jar out and moving it to the table, the jar blew up and splattered food all over the kitchen. 😳😳 that was totally operator error. 😂 We've never had a jar blow up, but a few have broken and spilled the contents in the canner. That has been caused by a defect in the jar we didn't notice at first, or more commonly, the band was on too tight. :(
I just found your channel. Your recipes are different allot more spices and flavors added. I really like them!!!I also love your kitchen it is beautiful.
Yum 😋. Love these. I typically can single ingredients but am branching out to more convenience items. I do mine in pints because I’m one person. 😉. New sub! And I must say, totally jealous of that farm sink, a girl can dream.
Just watched your channel for the first time! Subscribed immediately after!!! It will be very helpful and encouraging as I strive to make healthy meals and products for my family!!
I have that same canner and I use the weighted jiggler now instead of the regulator and what a game changer. I no longer have to watch the gauge anymore and I can just be in the kitchen and listen to the sound. Canning is so much more fun. Warch the utube channel called suttons daze and the title is weighted jiggler verses the regulator. Many canners have all changed over to the weighted jiggler, hope it makes canning easier for you. Thx for your channel.
Hoping at some point you get rewarded for sharing so selflessly. Fellow students; please comment on results if you went through the process then made the meal. I'd love to know. You have a friend in the US Virgin Islands'
Looks really nice. Great meals for your family. Just took out 8 qts of beans & ham. Have done chuck roast & gravy, absolutely melt-in-your-mouth goodness. As well as pork roast, leg of lamb. Prefer to dry season my meat, saute, pack in jar. Add beef & mushroom broth, process.
Beans and ham is on my list! All of these sound wonderful - leg of lamb?! What an awesome thing to have on the pantry shelf. One my next projects is to do just as you suggested - dry season, sauté and pack. The options are endless seasoning wise with that! Thanks for the ideas.
New to your channel & I love this type of canning recipe. A complete meal in a jar. I plan to make some of these for my adult children to take to work so they don’t eat unhealthy food all week long. Looking forward to watching more of your videos. ❤️
New subscriber. I have only been canning a few weeks and opened the first pint of pot roast in a jar for supper tonight. It was a hit, to say the least. My husband and I talked about canning the chicken and gravy dinner in a jar and also decided to omit the poultry seasoning because of the sage. I will just add it at serving. My glass stove top is not one that can be used for canning so I bought an electric Carey canner and have been very pleased. It will only do four quarts or five pints at a time but that will do. I can’t wait for my husband to get a deer so I can put up some venison. Thank you for such a clear video on how to can.
Hi Leah! Im happy to hear you enjoyed the pot roast, I’m sure you will love the chicken and gravy as well. Both are favorites of ours, they’re great to have on hand for busy nights. That will be wonderful to put up some venison! Thank you for your kind words. Happy to have you here!
Girl, you give the best instruction style! Best so far that I have found! I am way more confident. Add more pressure canning dinner videos. I cant imagine watching anyone else so will need the content 😂
Luv you video and ur process...I have been doing stew and chicken soup starter for decades and just luv the convince of these jar meals...I also do chili vegetable beef soup and lots of beans like black pinto small red navy and lima...makes needing a jar of beans so easy and I know what my family is eating great video
Great video. Can’t wait to try the recipes. You may have getting your canner to the right pressure down to a science but I have the same canner and have always struggled to keep the canner at the exact pressure I want. If you do too, I just bought a weight set that holds the canner at a specific pressure. It works great and is a lot easier than trying to hit the exact heat to maintain a steady pressure. Keep up the great work!
Hi Abbey!! Fairly new to canning here in Southern Georgia (your cousin to the south!!). Would love for you to share about the canning journal. Loving your videos.
Hi Carson! Thanks for your kind words! I’m using my canning journal to document the recipe I make and any adjustments to suit our tastes (seasonings etc). I’m also noting when I first made it, how many jars we got, and if I would do anything differently. I found the first few years I was canning I wasn’t keeping track well of the recipes we liked, then couldn’t remember which I used. It has been helpful! I think it’ll also be great to have so I know how much we need for the year etc.
I love the cat plopping down in the middle of the kitchen floor during the video 😆 I’m going to try making these next week in my new electric pressure canner! I hate heating the house up with my traditional stove top one so here goes nothin
Im teaching my 12 year old grandaughter how to start cooking and canning. We will be doing this one nect week. We both look forward to canning. My grandmother showed me so many way to be self suportive as she lived on a farm. O how I wish she were still here with us. But she lives on when im in the garden or kitchen.
Amazing! How special to teach your granddaughter to can and cook. I have many special memories cooking with my grandmother.
How long can they keep on the shelf?
Last week I made a pot of Navy Bean soup from a dry 1 lb pack of beans. Added a frozen ham bone from Christmas and a pack of scraps from the same ham. Best soup ever. We ate 3 meals and canned 4 pint jars of soup. That would be a great episode. Looks of people want to know what to do with their dry beans. Use a ham steak instead. This episode was a great show. I always love new ways to can beef and chicken.
Thank you Kathy! That soup sounds delicious.
Thank you so much for your calm and organized way of teaching how to can. I am from Denmark. It is not common to pressure can in my country. I have just received my pressure canner from the US, ( you also cannot buy a canner in Europe) I haven't startet to can yet, but your video shows me how to get started as it is a bit "frightening" to start up when you have never used a canner before or seen anyone use it.
Thank you for your kind words! I have heard that pressure canning is not common in Europe. Good luck! It can be a little bit intimidating at first, but once you start you will get comfortable with it quickly.
TH-cam is your friend when it comes to pressure canning. There are LOTS of very experienced canners with well-explained videos. And there are videos for all the major canners people use (Presto/All American). Start with raw-packed chicken breast and you'll see just how straightforward it is. Our canner sat in the box for at least 6 months before we got the nerve to start canning. That was a couple years ago. Now every time the weekly grocery sales flyers come out, we look for what we'll be canning that week. Even if there is no global collapse, the money saved beating inflation will pay for your canner in a mere matter of weeks. And it's SO much tastier and healthier than what you can buy in the store.
are canners just not available there or considered a hazard?
@@ClaireOSullivanAuthor Hello, I'm from Iceland and I'm just like gittebringsjord but I have already canned some and have found out how easy it is. I have also had to buy my canner and jars from the US. I can't find it here in Iceland or anywhere else in Europe. It's just not known in Iceland that the public boils down (cann) food themselves. Is in a way considered dangerous.
@@guriurbjarneykristinsdotti9655 interesting. It's like the entire industry of food preservation and knowledge base has been taken away from Europe because some folks don't use it correctly? Am I understanding that correctly? Most folks in the US would starve because they don't know how to raise a garden, raise beef cattle, chickens, etc OR preserve. One month without grocery stores and the majority of people in the USA would starve.
Excellent video, from an experienced canner! Love the very minimal use of music in your video, and it's very quiet when used. ❤ Thank you, Abbey! You have a great channel; I look forward to more videos.
Thank you so much!
Agreed!
Looks good what times dinner.
I agree...the blasting music makes good videos unwatchable.
Simple recipes. Never thought about adding the wine. Definitely have to try.
My only tip would be not to tilt your jars coming out… less chance of compromising your jar seal. The water on top will evaporate on its own.
Great video… Thanks for sharing.
Thank you! The recipes are great! Unfortunately it’s the setup of our kitchen - even with a low profile microwave/hood above the stove top I have to tilt the quart jars to remove them from the canner. It isn’t ideal but we are working with it for now!
You can move the canner so you have the clearance for removing jars... I know some height challenged people do this. Our extension agent said that was a primary cause of seal failures.... Just fyi. 😊
@@jenniferr2057 Thank you for sharing the info about tilting being a primary cause of seal failures. I will make a note of that!
@@Carol-ch9wj of course! That's what we're all here for, helping each other out, right? 🙂
And not tilting going into the canner. Any food that blows through the seal at pressure will foul the vacuum seal.
I love your channel. I have learned so much and I’m 63 yo. My smart pressure canner is worth its weigh in gold. I’m still stocking! Thank you and GOD BLESS YOU! Maw maw !
Thank you so much! I’m glad you’re here!
I love your style of explaining the process. I have recently given myself a goal of having 50+ meals on my shelves, so we could have one per week. Then I could keep us stocked by trying to create new meals approximately once every month or so. These two meals look very tasty, and they will definitely be finding their place in my pantry! Thanks!
Thank you! They are delicious. I love that goal. I have the same goal of canning a meal in a jar recipe monthly so we’ve always got a good stash on the shelf. It has been so helpful on busy days.
@@abbeyveriginI just found you by accident. I like Abbeys Kitchen.
That's a great goal.
Starting canning I had issues with seal failure, one of the suggestions that helped me was to make sure that I lifted the jars vertically and not tilt them going in so that I didn’t contaminate the seal area.
You shouldn't tilt them on the way out, either, for the same reason!
First time viewer. Love your calm, no unnecessary chatter approach. I’ve subscribed, looking forward to more videos.
Thank you! I appreciate that :)
Quickly becoming a fave canning channel!!!
I ❤LOVE❤ that you add ingredients to each jar before adding the cooked portions. This makes it consistent AND allows for on the fly adjustments and variations (or science experiments😉) It also helps this new canner to wrap my head around proportions and seasonings etc.
My husband really wants a FULL pantry of ready meals to help with childcare and my working 12hr shifts, as well as emergency prepping and future off grid plans.
THANK YOU!!!!!!!!!!!
Wow thank you so much! Ready to eat meals on the pantry shelf have been so helpful for us on busy days!
Maybe your husband should learn how to can and take some of the weight and responsibility off your shoulders😕
I made the Chicken & Gravy today. Thank you for providing such clear and concise instructions. It was my VERY FIRST TIME CANNING EVER. I toughed it out and finished although it took me all day. In the end I decided I would not store them in my pantry because I made so many mistakes. I put them in storage containers in the freezer. One win is that all of my jars sealed. I can't wait to try it again!
Good for you for starting out with pressure canning! You’ll get more comfortable with the process as you continue to do it. Hope you enjoy them!
Just wanted to add a word of encouragement….when I started last year one thing would take me allllll day. Today I have 3 different canners going at once. It gets faster and easier each time 💚 also, any prep (chopping, peeling) you can get done the night before is a huge help!! Keep going!!
You can can water for practice. It easier for beginners and really cuts down the learning time. When you are done and your jars are cooled, just pop the lids off and start over!!
Thank you ! I Love making “Pop A Top” Meals and having them for when I’m not up to cooking
They are so convenient!
You have a great channel, but I would like to make a recommendation. If you change the name of your channel, it will really grow. When people are looking for channels, they use certain words in their titles. For instance, you can use “Abbey’s Kitchen”, “Abbey Cooks”, “Abbey’s Abundance”, “Cooking and Canning with Abbey”, “Abbey’s Homestead”. That way your channel will grow with whatever title you choose. I am a former marketing manager so I am just trying to help. I suggested this to another channel that stayed at 13K for several years. After she changed her channel name, she increased to over 30K in just a few months. Keep up the good work. Hugs ❤
Thank you! This is something I plan to do, just haven’t decided on something quite yet 🙂
Terra Ranch, I would love suggestions for my channel also. My TH-cam channel is Polettirosa Homestead. Thank you
Abbeys Abundance is a great suggestion!!
@@tammyjocooke-ov1nw I like that!
I too am a Dir. Of Marketing for a company. The point made in this comment is wise. Keep in mind that the name you choose should contain a key word that people might be searching for. Is anyone searching for "abumdace"? It's a cute and catchy title, but won't give you the momentum needed. It's not effectual. I'm sure you will come up with a creative and effective title.
Thanks for these ideas! I like that you clarify “finger tip tight”.
Thank you Wendy!
You are a lovely young lady who has done very well. I'm a great grandmother who has been canning for 60 years. We still can during butcher or harvest time over an open fire using galvanized wash tubs, water bath. Your canner is very nice. I still use my Momma's 1937 canner. Its so heavy but it does 8 quarts. Have you ever tried bbq chicken in a jar? Its real good. Thank you for sharing your recipes.
Thank you very much! How special to have a canner that has been passed down like that. I haven’t tried BBQ chicken in a jar, but that sounds delicious!
We’re all learning an abundance of things with you @abbey, stock cooking, canning, marketing, youtubing etc
Thank you!
I am just fixing to start canning for my first time ever (65yrs) and I think these are the first two I am going to try. Such great instructions. Thank you for sharing with us.
Thank you very much! I’m glad it was helpful. Good luck in your canning ventures!
So clear & simple. Thank you.
Great video! Not wordy and to the point, thank you.
Thank you!
Great inspiration, thank you!
I am not really new to canning and only a few months ago I thought to myself I should can meals as well. What a relief with small kids and it tastes better than from the freezer. :) This really saves some more time and cookware. Just love it.
Thank you! Meal in a jar recipes have been such a game changer for us. Saves freezer space and you don’t have to thaw them.
I like your no nonsense style, and your recipes. What a refreshing no B.S video!
I appreciate that - thank you very much!
Looks great! One thing I noticed is you tip your jars to get the excess water off the lids as you remove the jars from the canner. I've always been told not to tip the jars while they are still hot coming out of the canner. Maybe more experienced canners can comment on this. I've always just followed the advice even though the water on top is annoying. LOL
Yes everyone has noticed this lol. You aren’t supposed to tip them. I often do because we don’t have enough clearance over the stove top and I don’t want to risk moving a full canner on a glass stove top. I don’t have issues with sealing but that is the reason it is recommended to keep them upright - so the seal isn’t interfered with :) I’ll have to address this in future videos
@@abbeyverigin It's an OCD annoyance I admit to being guilty of. I can't resist whipping out the paper towel to soak up the water on the lids. 🙂If you've gotten away with it all this time, perhaps it's one of those practices that people exaggerate as being worse than it actually is. I've only been canning a few years now. Nothing like some of the masters of canning who have 30 or more yrs of experience under their belts. I still go through the checklist in my head. The only thing I've ever not paid enough attention to is when a lid has a tiny scratch on the enamel of the underside of the lid. I had a jar that ended up rusting and losing its seal. Now I put on my reading glasses and examine every single one with a fine toothcomb. The slightest dent, hairline scratch or imperfect rubber composite and I throw it to the side.
I've canned for over 50 years. I always tip the water off. Lots of things you hear now are not the old ways.
@@carolgladney9890 Good to know. Do you pressure can? I've only been doing it for a couple of yrs. There is a slight problem I encounter. I'm not sure if the problem surfaces depending on jar size or if I do a single or double layer in my Presto 23 qt, pressure canner. I'm pretty sure it happens whether or not I'm stacking in the canner. It seems to happen less frequently on pint-sized jars but I think I may have had it happen even then. I get it to the "sweet spot" on the stove and on a 75 min time, around the last 15 minutes, out of the blue, the gauge will begin climbing and the weighted rocker (I got one to replace the pressure regulator) will start to rock too vigorously and start climbing (fast) past the 15 lb mark. Any ideas on what could be causing it? I'm careful with the headspace so I don't think it's siphoning. I debubble carefully. The liquid level in the jar is not low on the final product. They DO seal well. I just have to stay by my stove (defeating the purpose of the weighted gauge) and for the last 15 mins, I have to turn the stove on and off because getting it to level out doesn't seem to stay at 15 lbs. It doesn't happen on all batches. It does every other time. The end product is fine but it's a pain in the butt when the gauge seems to get a mind of its own and exceeds the optimal range and the weighted rocker starts going nuts. So I have to manually turn the stove off and on every 30 seconds to keep it at 15 lbs. Maybe it's the stove itself? But even though electric stoves cycle to maintain temp, why would it only happen in the last 15 mins of a session? Any ideas?
@@abbeyverigin I have the same problem. I can get jelly jars out without tipping, but anything bigger my microwave is in the way over the stove.
This is the first time I have watched your channel. I came across it by accident. I appreciate your adherence to safe canning. I look forward to checking out more from you.
I used your chicken and gravy recipe for inspiration. I didn't follow the recipe exactly because I don't care for poultry seasoning or any Italian seasonings. So I used Greek seasoning!! Also prefer to have meat and potatoes cooked before canning so I did that. Hubs came in from doing chores and went gaga over the "soup". I said it's for canning. He actually pouted lol so I'm thinking I'll thicken it up and he can have it for lunch. I'll make more when he isn't home lol. Thank you for the inspiration 💚
Glad to see you taking such care with wiping the rims! I see so many videos where it's more like a quick wisk and a prayer. I really like your channel and am glad to see these canning videos. I really like the recipes you've featured and look forward to watching your channel grow. Nice job!
Thank you very much!
“Easy Homesteading with Abbey “ your recipes and techniques always are clear and easy to follow. I always am attracted to anything that says homesteading myself…
Thank you!
Hi,first time watcher I like your presentation it's on point and clear!I watch my mom can food when I was a boy but never learn how.I've been watching a lot of videos on it and yours is one of the best I've seen!
Thank you so much!
Wow, never knew it was that easy!
Super easy! The most time consuming part is just waiting for the canner
Marjoram! OH! Gosh I thought you said Margarine at first! You should have seen my confused face! Hahaha! Great recipes, thanks for sharing! x
Haha! Definitely not margarine 🤣 thanks for watching!
Thank you Abbey for your time in showing people how easy it really is to can and build your pantry with easy meals . I work 10-12 hour days doing water truck for road construction here in south texas with no A/C it’s grueling! So canning up chicken, pork loin, stew meat and ground meat, it really helps me get dinner on the table when I am so tired, plus it helps stock my pantry for those lean times. Looking forward to trying your chicken one I have a bottle of white wine and didn’t know what to do with it since I don’t drink lol now I can use it.
Thank you! That definitely sounds gruelling! It is definitely nice to have on hand for busy days
Fun tip: A standard shot glass (in the US) is 1.5 oz, which is equal to 3 Tbsp.
Therefore using two thirds of a shot would equal the two Tbsp. of wine in one shot (pun intended).
My personal preference is to put the individual ingredients into the jars one at a time. This makes separate layers that are easy to tell what's in the jar (stew, soup, something & gravy base, etc.) at a glance.
Please don't tip your jars when you pull them out. Even though it shouldn't happen - if a jar is still venting when you tip it, it could compromise the seal.
Finally, I love the melody you used while finishing off the jars at about 13:50.
I found you while looking for meals in a jar, and I made the chicken and gravy today, One jar broke but the rest came out just fine. Thank you for these meals in a jar. I look forward to more
Bummer that you lost a jar! I hope you enjoy it. The chicken and gravy is one of our favorites
I love that you use your vintage pyrex
It’s my favorite! Always looking out for them at thrift stores
What a blessing you are. I accidentally had this on and listened realizing it’s exactly what I need to do. Tysm
Good video….enjoyed your cat hanging out in the background!
Thank you! They’re always hanging out - sometimes knocking the camera over 😂
Well done! I love how you are providing your family such wholesome meals and showing others how to do it too.
Thank you Mary!
Excellent presentation. Thank you.
I love your channel. I also like the music being low it is easier to hear you. I will definitely try this. You make everything look so ease. Have a great day.
Thank you so much Judy!
Your videos are so calm, organized and the recipes look fantastic and simple enough. I appreciate your use of safe canning practices and the fact that you aren’t trying to sell a thousand products. LOL.
I do love your jar lifter. It looks way sturdier than mine. Where did you get it?
Thanks for sharing and I look forward to more videos.
Thank you Stacey! I appreciate your kind words. They are Ball brand - I believe they are available on Amazon. Definitely sturdier than other jar lifters I’ve used in the past.
@Maria CANCER I'm so sorry for your cancer diagnosis. Sending prayers your way
I also was diagnosed with ovarian cancer in 2000. My dr operated on the tumor and got it out in the Nick of time. I am so grateful for all the wonderful drs out there who help people like us! Hope all will be well for you and god bless you!❤
I so need to do this, we're down to just a couple meals in a jar. I've also been watching European canning and they do so much more. I would love to find some vintage canning books to try. I think many of the "prohibited" ingredients in the US are more for control. Pretty soon they'll tell us we shouldn't can at all.
look up "rebel canning" if didn't know already
Do you have any European canners' links? I never much thought about them canning.
I would love to check them out too.
Those look great! I’ll have to try them. For me, the longest part of the process in canning, is all the vegetable chopping and the dish washing. There is a lot of standing, but well worth it in the end. ❤
I love your jar lifter. It looks more ergonomic than the typical Ball jar lifter
It actually is Ball brand, but better than other Ball jar lifters I’ve had!
My favorite herb to use in chicken dishes is Thyme. I'm 60 years old and was always a basic salt and pepper and dried onion, cook. I put thyme in a recipe of chicken n noodles, and it was the best!!!
I would have to agree :) love thyme and chicken together.
Love, love meals in a jar. 😋
The best!
I do love the name Verigin...There is a history attached to it, here, in BC...Thank you for the wonderful recipes...
we are working towards canning meals in a jar.
Watching the video super fun!
I think I am going to add the seasonings to the stock though so its distributed evenly in an easier fashion.
So good to see so many people recreating the old ways.
Awesome job!
thank you for sharing. and yes, I completely agree with the beef...still easier to do individual items rather than mix and try to balance out. Especially on the spices and the wine.
Great video! I love canning meals in jars.
Thank you! They’ve become a staple for us, I never want to be without now!
Just found your channel. I am excited to try these meals in a jar. I just started canning a bit last fall. Did some chicken, chicken pot pie filling, beef strew, chili, sloppy joes and Salisbury steak. Not a fan of the Salisbury steak, just a bit too over cooked. So handy to have on hand when we are both gone from 7:30am - 6pm. These will add to our selection nicely. Thank you!
The meal in a jar recipes are pretty new to me and have been so nice to have on hand for busy days! I’d love to try chicken pot pie filling, chili and sloppy Joe’s. How is the ground beef in those recipes? I have yet to try canning ground beef. Thanks for being here!
@@abbeyverigin the ground beef in the chili and sloppy joes is ok. But not the Salisbury steaks. Lol. Live and learn. The chicken pot pie is good, although it calls for too much clear gel. Will leave to thicken next time with cornstarch or flour before outing into pie shell.
I love the recipes that you have on this video.. my family would love them all! I do recommend that when u take your jars out, that u try not to tip them as much.. maybe try a tool that grabs them from the side... It can compromise the seal sometimes..
Good job ! I like Canning Burrito's in a jar, Chicken and Beef, With the Chicken i use Great Northern beans and the Beef i use Pinto Beans. I am Looking Forward to More Videos and Canning Recipes from You !!
Thank you! That sounds like a great idea!
Good idea and looks straight forward. I was planning on canning another dozen quart jars of just chicken but i think i will give meal jars a try this time. I can my own broths too which is awesome. Im leaning on the prepper side of things too so i dehydrate lots as well and vacuum seal in jars. Thank you for the video. Dial canners are great.
It’s super convenient to have the meals ready to go, they’re a staple for us! Thanks for watching
Roast beef canning recipe is great!
I am really enjoying your channel. I find, for me what works Is I measure out the ingredients and Instead of putting it in the jar I put in a small bowl and then fill the the jars.
Good recipes for Freeze Dried items. Can store in jars or mylar.
Good Job!! Thank you!!
I agree with adding "cooking" or "kitchen" or "Canning" or something like that, to your name, it will help more people find your channel. You have a lot to offer!!!
Thank you so much! Hoping to changing the name soon, just want to be sure before I do!
Oh my goodness. I cant wait to try these recipes. Thank you for sharing. ❤❤❤ Many Blessings
Thank you for your clear instructions! I have everything I need to can, but have been so reluctant to do it! I'm scared the canner will somehow 'blow up' or my jars will! You are very confident and have helped me feel more confident also!
Thank you for your kind words! I absolutely felt the same way when I first started pressure canning. I promise it won’t feel so scary after you do your first round!
My husband's dad has been canning for around 20 years, and my husband taught me how, and we've been doing it for around 10 years now...the only time my father in law had a jar literally blow up, was because he let the pressure out of the canner (instead of waiting for it to naturally de-pressure), and then as he was taking a jar out and moving it to the table, the jar blew up and splattered food all over the kitchen. 😳😳 that was totally operator error. 😂
We've never had a jar blow up, but a few have broken and spilled the contents in the canner. That has been caused by a defect in the jar we didn't notice at first, or more commonly, the band was on too tight. :(
I just found your channel. Your recipes are different allot more spices and flavors added. I really like them!!!I also love your kitchen it is beautiful.
Thank you!
Yum 😋. Love these. I typically can single ingredients but am branching out to more convenience items. I do mine in pints because I’m one person. 😉.
New sub! And I must say, totally jealous of that farm sink, a girl can dream.
The convenience items have been a game changer here! That sink was long awaited :) happy to have you here!
Looks good. Recommendations are to never tilt the jars when taking them out of the canner.
I like mixed herbs in my beef stew and dumplings yummy
Yum!!
Thank you for the tutorial. It popped up in my TH-cam feed today. I'm new to pressure canning and will definitely be doing these for my pantry.
Hope you enjoy
Great canning idea!
Personal preferance would be to omit the diced 🥔 & replace them with 🥕 , when pouring over potatoes or rice.
Great demonstration.
Those look yummy. I need to can more meals. I have used up most of what I had. I will add these next time. Thanks for sharing!
Thanks for watching! Both recipes are delicious.
Excellent. Straight forward clear instructions. Thanks!
Thank you Emily!
Just watched your channel for the first time! Subscribed immediately after!!! It will be very helpful and encouraging as I strive to make healthy meals and products for my family!!
Thank you so much Michele!
Great channel. I love canning meals in jars. Thank you
Thank you!
I'm making both of these this week. Wish I had them while we suffered through Milton.🙂
Sorry to hear you were impacted! I hope you enjoy them as much as we do, definitely something we like to keep on hand.
I have that same canner and I use the weighted jiggler now instead of the regulator and what a game changer. I no longer have to watch the gauge anymore and I can just be in the kitchen and listen to the sound. Canning is so much more fun. Warch the utube channel called suttons daze and the title is weighted jiggler verses the regulator. Many canners have all changed over to the weighted jiggler, hope it makes canning easier for you. Thx for your channel.
Thank you! Yes I need to order the weighted jiggler
Good to know about the sage, I Would have been tempted to add a lot! Thanks for the great recipes 😃
We love sage too but better to add it when heating :) thank you for watching!
I am enjoying your recipes
Hoping at some point you get rewarded for sharing so selflessly. Fellow students; please comment on results if you went through the process then made the meal. I'd love to know. You have a friend in the US Virgin Islands'
Thank you for your support!
Looks really nice. Great meals for your family. Just took out 8 qts of beans & ham.
Have done chuck roast & gravy, absolutely melt-in-your-mouth goodness. As well as pork roast, leg of lamb.
Prefer to dry season my meat, saute, pack in jar. Add beef & mushroom broth, process.
Beans and ham is on my list! All of these sound wonderful - leg of lamb?! What an awesome thing to have on the pantry shelf. One my next projects is to do just as you suggested - dry season, sauté and pack. The options are endless seasoning wise with that! Thanks for the ideas.
Wanted to do this for years. You’ve motivated me. Lots of Blessings your way.
Thank you!
Thanks for a great video!
I see meals in a jar in my future.
Kris in Orlando
Thanks Kris! They’ve definitely become a staple for us!
Getting back into canning again. I miss doing it! Thanks for the delicious looking recipes!
Definitely a favorite hobby of mine! Thanks for watching!
Beautiful and so good to have on hand. 👍
Thank you! They are so convenient.
New to your channel & I love this type of canning recipe. A complete meal in a jar. I plan to make some of these for my adult children to take to work so they don’t eat unhealthy food all week long. Looking forward to watching more of your videos. ❤️
New subscriber. I have only been canning a few weeks and opened the first pint of pot roast in a jar for supper tonight. It was a hit, to say the least. My husband and I talked about canning the chicken and gravy dinner in a jar and also decided to omit the poultry seasoning because of the sage. I will just add it at serving. My glass stove top is not one that can be used for canning so I bought an electric Carey canner and have been very pleased. It will only do four quarts or five pints at a time but that will do. I can’t wait for my husband to get a deer so I can put up some venison. Thank you for such a clear video on how to can.
Hi Leah! Im happy to hear you enjoyed the pot roast, I’m sure you will love the chicken and gravy as well. Both are favorites of ours, they’re great to have on hand for busy nights. That will be wonderful to put up some venison! Thank you for your kind words. Happy to have you here!
Girl, you give the best instruction style! Best so far that I have found! I am way more confident. Add more pressure canning dinner videos. I cant imagine watching anyone else so will need the content 😂
Thank you so much Heather!
Thank you for sharing your recipe it is exactly what I'm looking for...❤
I’m glad!
These are great recipes!! Thank you for sharing!
Thank you!
Great recipes! Thanks. Looking forward to seeing your channel grow.
Thank you so much!
I feel like I should stand up and applaud . lol What a great video. It sure makes me wish I were young again. Keep up your good work. deb
Wow thank you Deb!
I’m new, just started canning last fall! Been wanting to do the meals in a jar👍
They’re a new favorite for us! What have been some of your favorite things to can so far?
Luv you video and ur process...I have been doing stew and chicken soup starter for decades and just luv the convince of these jar meals...I also do chili vegetable beef soup and lots of beans like black pinto small red navy and lima...makes needing a jar of beans so easy and I know what my family is eating great video
Thank you! The soup sounds great.
Thanks for showing canning recipes
Thank you for watching!
Great video. Can’t wait to try the recipes. You may have getting your canner to the right pressure down to a science but I have the same canner and have always struggled to keep the canner at the exact pressure I want. If you do too, I just bought a weight set that holds the canner at a specific pressure. It works great and is a lot easier than trying to hit the exact heat to maintain a steady pressure. Keep up the great work!
Thank you! I’ve gotten used to it but I am definitely buying the weight. Sounds much easier!
@@abbeyverigin Presto brand referred to as a jiggler.
Love the video. Exactly what I am looking for. Thank you.
You made it seem so easy and everything looks great.
Thank you very much!
It's 6am and I'm cravin' beef stew for breakfast!
Hi Abbey!! Fairly new to canning here in Southern Georgia (your cousin to the south!!). Would love for you to share about the canning journal. Loving your videos.
Hi Carson! Thanks for your kind words! I’m using my canning journal to document the recipe I make and any adjustments to suit our tastes (seasonings etc). I’m also noting when I first made it, how many jars we got, and if I would do anything differently. I found the first few years I was canning I wasn’t keeping track well of the recipes we liked, then couldn’t remember which I used. It has been helpful! I think it’ll also be great to have so I know how much we need for the year etc.
So glad I found you, thanks in advance
Thank you!
I’m gonna have to try these. Thank you
Thanks for watching!
I just subscribed. I like the way you explain and demonstrate the canning process. Thank you.
Thank you very much!
Excellent video
Thank you Peggy :)
I love the cat plopping down in the middle of the kitchen floor during the video 😆 I’m going to try making these next week in my new electric pressure canner! I hate heating the house up with my traditional stove top one so here goes nothin
Typical cat behaviour. He needed his moment to shine 🤣 I’ve been tempted by the electric pressure canner! Would love to know how you like it
Very nicely done Abbey!
Thankyou!
Thank you for watching! :)