Carter, when crumbling the herbs-leave them all on the parchment, then pick up the parchment by the long sides and fold slightly. Instant funnel to pour them into your jars (or mylar bags).
Everything looks so good 👍 I am brand new to canning and I have decided to join the every bit counts challenge!! Thank you for all your great videos they have been a tremendous help getting me started pressure canning! My All American had her first round of canning on the 8th of August the same day our rescue cat had kittens what a day 😅😊 video coming soon thanks again Carter! ❤️
Jump right in, Sunshine! That's awesome! You may have noticed a couple of orange cats sneaking into the video every now and then. The big one was born under our deck in Atlanta. She came back one day looking near death. We took her in. Next thing you know, the smaller orange cat was born in my guest room sink! Love anyone who rescues an animal!
Every time I see you make jalapeno poppers for the freezer I think I need to make them! They have made the list and also that tomato confit--sounds amazing! I think I will try it with all the small sun gold tomatoes I have. I made basil tea using the stems and flowers of the basil plant----delish! 1 cup basil parts - 1 /2 gallon boiling water poured over basil, steep 30 + minutes, add sweetner- I use honey to taste- it taste like summer!
I love all your food storage! I want a freeze dryer so badly. I've been canning all week. Beef, pork, chicken soup base, chicken veggie soup, beef veggie soup, strawberry jalapeño jam... i love canning. ❤
Hello, what a wonderful harvest! I love how you think ahead as to how you may be using products instead of just putting everything into the freezer. I have never had jalapeno poppers done that way. I am going to be giving those a try. Thank you so much for sharing your week. Have a wonderful weekend!
Whew, Carter! I hope next week will be calmer for you. The meal prep bags are a great thing to have on hand. Those stewed tomatoes are always one of my first canning projects each year, as I never seem to have enough. Next week tomato jam is on the agenda. After that, the rest of my lovely tomatoes will be going in the freezer for fall/winter processing. Take care, friend, and thanks for another great video. ❤️
Thank you, Donna! Enjoy your upcoming week as well. We have a few days coming up in the low 80s before Summer returns. Hope you'll get a break as well.
Carter! You are a machine. I love all that tomato 🍅 product you made, I'm working on roasting my salsa this year. And, after this, I'm going to roast my Tom, onions, garlic for my salsa. I'm excited. Our tomatoes are just starting to blush now. 😊 I'm excited to get rolling.... 😊 take good care! 👋
Hey, Shannon! Roasting just seems to make it easier and tastier, doesn't it? You are just at the beginning of your tomato season. Do you have other specific plans for the harvest?
@growandpreserve I'm focusing on condiments, marinara, salsa, and diced tomatoes. I have loads of passata from last year. Stone fruits had a late hard frost, so no Peaches, plums, nectarines, apricots. May French the green beans, they will be soon. And chow chow, of course. 😉
I do often use a coffee grinder for seasonings, and it does work great. But I felt like I had too much garlic for it. What I should have used was the food processer, I think.
For my garlic, I chop it in the food processor and then I freeze dry it, get it to the consistency that you want to use, spread it out on the Freeze dryer tray! I also have a second jar of garlic in the cabinet that I have pre-soaked in some olive oil for two or three weeks and then I do the same process, draining the freeze drying
I think chopping before freeze drying is the ticket! How does the one that's been soaked in olive oil turn out? What's different about it that you would go to the extra effort? Or, are you just using it to flavor the olive oil?
I also have so many jalapeños in the garden that I made a lot of poppers for the freezer. I use soft cream cheese and add shredded blended cheese with real bacon bits and stuff the peppers. Then I air fry them and they’re wonderful and no mess with strips of bacon.😊
I ground mine too fine also, but added salt and pepper to it. Made my own kinders blend. The salt and pepper was chunky enough to make a nice blend. Freeze dry your pepper onion blend. My most used item!
Connie, aren't you supposed to be in Hawaii? I like the salt, pepper and garlic mix idea. I'll do that. I have FD'd onions and FD'd peppers, but of course you're right--I should mix them.
I have a pampered chef cooking blender that will also grind your dried garlic into a powder like you normally get in the store. It's pretty amazing and so worth the purchase price.
Carter, I roast my garlic cloves with a small drizzle of Avocado oil in the oven until lightly browned before I freeze dry it, the flavor is awesome and the powder isn’t so “fly away” powdery. Thanks for all your videos. Lory
Great job you certainly got lots done,there is just my husband and me so we don’t seem to go thru much tomato sauce ,but I love to grow tomatoes ,so I will freeze them up like you did and when I get enough I will try roasting them great video
Summer savory is awesome! I use it in a tomato salad ! In a bowl pour some olive oil , balsamic vinegar and a ton of salt then add Sumer savory! Cut up tomato’s in quarters or bite size, onions, cucumbers, green peppers! Mix it well refrigerate at least two hours but over night or a better! Serve with a hard roll!! It is awesome!!!
I love garlic so some of the ways I preserve it is I put in the food processor and mince up put in ice cube trays and freeze once frozen I put in freezer bag, I fill pint jars with garlic some I cover with vinegar and some with honey another way I make tour it’s a Lebanese garlic sauce so good
Wow, Dani. You do love garlic. I always forget about toum, and I love it. Sounds like I need another trip to Atlanta for another bag garlic! Do you use your garlic in honey or just medicinally?
Hi Carter. Nice to see you. I love summer savory. I use it mostly with garlic and a bit of oil on all my meats, cheeses, Probably be just as good on the bottom of my boot....that is how much I love it. lol lol Yes I tend to do my own twirks with canning things as well. Sometimes these recipes in the canning books are just far far to much work. I guess if you are just starting out it is good to have a guide for safety.
I dehydrate my garlic or freeze it minced and chopped I also add garlic and olive oil to freeze in cube trays, perfect to add into soups, stews and meals I make
Summer Savory I’m sure you know can be substituted for black pepper. It can be added to Herbs….Provence. Make a meat rub, sprinkle on meats or vegetables and I imagine it would be awesome on steak. I think it has health benefits too.
I did not know that, Judy. What a great sub for folks doing the autoimmune protocol, which eliminates black pepper among other things. I'm going to look up the health benefits as well. I'm pretty much feeling inspired to use it with reckless abandon!
Next time you process your garlic chop it in the food processor or even the blender and then freeze dried… you won’t have to powder it.❤❤❤❤❤. Also summer savory is great on soups or in an egg and potato frittata.
Maybe try your food processor to grind the garlic. You can control the grind better. Also, I've been seeing people put freeze dried tomato skins that they ground in a food processor, along with freeze dried basil, freezedried and ground, combined with salt, to bake a tomato basil salt, to use on popcorn or in cooking. It's a great gift idea for anyone who likes Italian flavors. You could do the same with dried peppers of varying heat, dried onion and salt! I would leave the onion out, if it's to be used on popcorn. You may have to make a huge batch of this, if your husband likes it! He could sprinkle it on eggs, or anything he thinks needs a little more heat! You may have to find low sodium salt, if he gets addicted, or just grind peppers and onions and only add a little salt for his bottle! Flavored salts seem to be the "rage" in cooking right now! Maybe you could do a video on flavored salts, when the garden preserving slows down??
Lisa, you and I are on the same wavelength! I was thinking about recreating the "No-Salt" I get from Costco. I love the flavor, but I would actually add salt to mine, as my sodium and chloride levels tank on keto without extra effort to add extra salt. I think this and other combos could be a lot of fun. I will do some investigating. Thanks so much for spurring me on!
One of my favorite topics, Wheaties! I've gotten some new ones since the last time I did this. Perhaps I'll do an updated one before the holiday season.
You might try putting your FD garlic in a ziplock bag and seal. Use a rolling pin to crush smaller amounts of garlic into granules. I think the food processor is a little too strong for FD things like garlic and onion.
Hi Carter❣️thank you for sharing your videos! My very first time seeing your videos this morning, and I have a lotttttttt of your videos to watch. Lol So many helpful videos! I do have a few questions: will you please share with us where you purchase all of your canning jars and lids? Have you ever purchased jars from Azure? If so, how is the quality? What about lids? Your response and time is greatly appreciated❣️
Hey, Greater! Happy to have you here. I have bought my jars over a couple of decades, mostly from places like Walmart, Ace Hardware and Target. Many folks have been fortunate enough to find them super cheap or even free on FB Marketplace or at garage sales, but other than finding a few at Goodwill years ago, I've never been that lucky! Sometime around 2010ish (back when newspapers were a thing!), I discovered that Ball regularly had $3 coupons a couple times/year. At the time, Target would put the jars on sale while the coupons were out. I don't know if this still happens, but at the time, it was great for helping me to stock up. I have not tried the Azure jars yet, but I do have some in my cart for my order this month. I have heard good things about the lids they sell. I am a big fan of ForJars lids. The quality and reliability have been great. If you choose to order from them, you can use the code "Carter10" for 10% off your order. Now that you've reminded me, I need to make sure my Azure order is complete. 😏
@growandpreserve thank you for your response❣️❣️❣️ and thank you for the coupon🤗I already planned to use it today for our order with forjars !!! We ordered several cases of jars from Azure on our last month's order, but haven't used them as of yet. We've heard that the quality is good, but I wanted to know if you had ever canned with them. I'm hoping that our experience is good!!! And thank you again Carter❤️
I just made your lime salsa was really good a little spicy bu5 very tasty,now this looks really good so I will try this with my next batch of my tomatoes,,I really enjoy your videos,sure wished the freeze dryers were so expensive,being in Canada the price is a little to high
Summer savory for everything. It's like turkey stuffing as a flavour. Check out recipes from east coast Canada for savory. I tried growing Marjoram this year and I can't get over its fresh smell, so unique. Great video as always, so inspiring! thank you!
cilantro peppers onion vinegar salt in food processor, this can be frozen in baggies to preserve. to this add in tahini and maple syrup. make an amazing sauce/spread.
@@darylwilson6793 Daryl, does this have a name? It sounds amazing and unlike anything I've ever made. How do you use it? I would love some direction on this one!
I will definitely look for some east coast Canada recipes for summer savory. I love turkey stuffing flavors and smells. This could be a winner. Thanks, Daryl!
@@growandpreserve I always make a lot of parsley and roasted sunflower seed pesto w no cheese as a great way to have fresh/frozen parsley year round n thought how can I do that with cilantro. Don't have a freeze dryer so though why not cilantro chimichurri. Which I didn't like that much so I added the tahini cause I love that and maple syrup cause I make maple syrup and it goes in everything haha. So in the food processor a couple handfuls of cilantro, a peppers or two (I like cubanelles for this but make it as hot or mild as you want) a medium onion, salt, and glug of vinegar. I've tried it adding in garlic and oil n found I like it without those. This can be frozen in baggies, or made into a sauce/spread/dip that goes on everything. The ratio I like is 1 part cilantro sauce, 1/4 part tahini and 1/4 part maple syrup. The cilantro, onion and pepper can have a kick to them raw like this but the vinegar calms that a bit, then the sweet and the nutty. Sooo good On a burger, or in a wrap, cracker/veggie dip, once you get the ratio to your liking its hard to not eat all of it
You've been busy Carter. I made jelly, preserves, meatballs and black beans this week. I don't have a YT channel, but I'm putting pictures on Instagram. Thanks for sharing. Do you feel like you're getting your money back on your freeze dryer? I've thought about getting one, but not sure if if would pay for itself. See you next week.
You've been busy as well, Neppie! Interesting question on the freeze dryer. I've had mine up and running (had to wait to have an outlet installed where I wanted the freeze dryer to go) since January. I'm not sure how to put a monetary value on the things I've freeze dried, but there are several ways I have found significant (to me) value. First, it takes a good bit of the demand pressure off my freezer and off my canning jar collection. Second, I love the idea of having things preserved in different ways...either for different uses or just for redundancy. Third, my canning shelves run pretty close to full capacity, and I worry about the weight on them long term. Fourth, I have made a concerted effort lately to FD some of my older canned items in order to extend their shelf life. I find that these (beef, chicken, pork) rehydrate exceptionally well. And fifth, it is so incredibly easy to grab a handful of freeze dried peppers, onions, herbs and/or ham and throw them into eggs or pasta or a potato hash. Not the objective answer I think you were looking for, but I hope it helps anyway!
Your way DEFINITELY would be the way I would do the tomatoes, onions and garlic! I got worn out just listening to their method. How much garlic did you put with the 12 pounds of tomatoes?
Of course. Get as much air out as you can before sealing. It will last longer without freezer burn if you use a baggie specifically made for the freezer.
What a week! You will love the fermented pepper powder. It's a favorite here!
Glad to hear it!
Carter, when crumbling the herbs-leave them all on the parchment, then pick up the parchment by the long sides and fold slightly. Instant funnel to pour them into your jars (or mylar bags).
Thanks for the tip, Lee!
Everything looks so good 👍 I am brand new to canning and I have decided to join the every bit counts challenge!! Thank you for all your great videos they have been a tremendous help getting me started pressure canning! My All American had her first round of canning on the 8th of August the same day our rescue cat had kittens what a day 😅😊 video coming soon thanks again Carter! ❤️
Jump right in, Sunshine! That's awesome! You may have noticed a couple of orange cats sneaking into the video every now and then. The big one was born under our deck in Atlanta. She came back one day looking near death. We took her in. Next thing you know, the smaller orange cat was born in my guest room sink! Love anyone who rescues an animal!
@@growandpreserve That's so sweet!!!❤️❤️❤️
Every time I see you make jalapeno poppers for the freezer I think I need to make them! They have made the list and also that tomato confit--sounds amazing! I think I will try it with all the small sun gold tomatoes I have.
I made basil tea using the stems and flowers of the basil plant----delish! 1 cup basil parts - 1 /2 gallon boiling water poured over basil, steep 30 + minutes, add sweetner- I use honey to taste- it taste like summer!
Your basil tea sounds great!
I can't resist eating those fresh, ripened in the garden, tomatoes either!❤
So good!
I love all your food storage! I want a freeze dryer so badly. I've been canning all week. Beef, pork, chicken soup base, chicken veggie soup, beef veggie soup, strawberry jalapeño jam... i love canning. ❤
My goodness, Nicole! You've had a fun week! Productive too!
Sneezing fit at 16:23 you can’t hide! Ha! Who hasn’t with peppers! Thanks for another great project idea, Carter! ❤️👍
It was a doozy too!
Carter, Garlic is one of my favourite flavours , I love to add it to many things . You have accomplished so much . Vacuum sealing is great .
I love it too. It finds its way into nearly everything I make.
Hello, what a wonderful harvest! I love how you think ahead as to how you may be using products instead of just putting everything into the freezer. I have never had jalapeno poppers done that way. I am going to be giving those a try. Thank you so much for sharing your week. Have a wonderful weekend!
Thanks, Angela! Happy to have you here.
Whew, Carter! I hope next week will be calmer for you. The meal prep bags are a great thing to have on hand. Those stewed tomatoes are always one of my first canning projects each year, as I never seem to have enough. Next week tomato jam is on the agenda. After that, the rest of my lovely tomatoes will be going in the freezer for fall/winter processing. Take care, friend, and thanks for another great video. ❤️
Hey, Melodie! Always good to see you. Sounds like you have a great tomato plan!
You have been a busy bee. Everything looks delicious. Have a great week.
Thank you, Donna! Enjoy your upcoming week as well. We have a few days coming up in the low 80s before Summer returns. Hope you'll get a break as well.
I use summer savory in green beans. Wonderful!!
Adding that to my list too. Thanks!
Always enjoy your videos and blown away with all you get done. Inspiring for sure.
Thank you, Artist!
Well done!! I get so happy when your videos pop up.
Thank you, Theresa!
Carter! You are a machine. I love all that tomato 🍅 product you made, I'm working on roasting my salsa this year. And, after this, I'm going to roast my Tom, onions, garlic for my salsa. I'm excited. Our tomatoes are just starting to blush now. 😊 I'm excited to get rolling.... 😊 take good care! 👋
Hey, Shannon! Roasting just seems to make it easier and tastier, doesn't it? You are just at the beginning of your tomato season. Do you have other specific plans for the harvest?
@growandpreserve I'm focusing on condiments, marinara, salsa, and diced tomatoes. I have loads of passata from last year. Stone fruits had a late hard frost, so no Peaches, plums, nectarines, apricots. May French the green beans, they will be soon. And chow chow, of course. 😉
@@ShannonLivesey Great pantry additions! You and chow chow! Cracks me up.
This week I’ve been canning the Southwest Black Bean Soup and ranch beans! 12 pints each! Love your channel!
Fantastic! So happy to have you here, Cruiser.
Have you tried the FD garlic through the coffee grinder. I have one I use for all sorts of herbs
I do often use a coffee grinder for seasonings, and it does work great. But I felt like I had too much garlic for it. What I should have used was the food processer, I think.
For my garlic, I chop it in the food processor and then I freeze dry it, get it to the consistency that you want to use, spread it out on the Freeze dryer tray! I also have a second jar of garlic in the cabinet that I have pre-soaked in some olive oil for two or three weeks and then I do the same process, draining the freeze drying
I think chopping before freeze drying is the ticket! How does the one that's been soaked in olive oil turn out? What's different about it that you would go to the extra effort? Or, are you just using it to flavor the olive oil?
@@growandpreserve absolutely love the flavor! It leaves it in granules instead of powder!
@@growandpreserve absolutely love the flavor! It leaves it in granules instead of powder!
I also have so many jalapeños in the garden that I made a lot of poppers for the freezer. I use soft cream cheese and add shredded blended cheese with real bacon bits and stuff the peppers. Then I air fry them and they’re wonderful and no mess with strips of bacon.😊
That's a great idea, Brenda!
Summer savoury is my favourite herb! I use it in anything poultry or vegetable stews. Enjoy!❤😊
Your favorite! I'm just going to have to jump right in to see what I've been missing all these years.
I ground mine too fine also, but added salt and pepper to it. Made my own kinders blend. The salt and pepper was chunky enough to make a nice blend. Freeze dry your pepper onion blend. My most used item!
Connie, aren't you supposed to be in Hawaii? I like the salt, pepper and garlic mix idea. I'll do that. I have FD'd onions and FD'd peppers, but of course you're right--I should mix them.
@@growandpreserve I'm in Maui! was lying on the chaise by the pool watching you lol.
@@constancebeck2992 Laying by the pool watching others work! Sounds like something you've needed to do as long as I've known you! Enjoy!
@@growandpreserve 😉
I have a pampered chef cooking blender that will also grind your dried garlic into a powder like you normally get in the store. It's pretty amazing and so worth the purchase price.
Great tip!
Carter, I roast my garlic cloves with a small drizzle of Avocado oil in the oven until lightly browned before I freeze dry it, the flavor is awesome and the powder isn’t so “fly away” powdery. Thanks for all your videos. Lory
That sounds delicious! I need more garlic!
Next time you process your garlic chop it in the food processor or even the blender and then freeze dried… you won’t have to powder it.❤❤❤❤❤
This was very informative!
Thank you for sharing!!
Great job you certainly got lots done,there is just my husband and me so we don’t seem to go thru much tomato sauce ,but I love to grow tomatoes ,so I will freeze them up like you did and when I get enough I will try roasting them great video
Good! I think you'll find these more useful than tomato sauce.
It's been a whirlwind here too! Fortunately, my husband was a big help.
How nice! You saw how much help mine was, right?!
Hey Carter! We put our garlic in the food processor and chop up and then freeze dry! It makes perfect granulated garlic!
Erika! That makes so much more sense. I will definitely do it that way next time. Thank you!
i love to use savoury in bean soups like minestrone, it is delicious.
Sounds good!
Summer savory is awesome!
I use it in a tomato salad !
In a bowl pour some olive oil , balsamic vinegar and a ton of salt then add Sumer savory!
Cut up tomato’s in quarters or bite size, onions, cucumbers, green peppers! Mix it well refrigerate at least two hours but over night or a better! Serve with a hard roll!! It is awesome!!!
Sounds great! We just had a tomato and cucumber salad with dinner. Next time I'll do it you rway, Suzan.
@@growandpreserve you’re love it with summer savory
I love garlic so some of the ways I preserve it is I put in the food processor and mince up put in ice cube trays and freeze once frozen I put in freezer bag, I fill pint jars with garlic some I cover with vinegar and some with honey another way I make tour it’s a Lebanese garlic sauce so good
Wow, Dani. You do love garlic. I always forget about toum, and I love it. Sounds like I need another trip to Atlanta for another bag garlic! Do you use your garlic in honey or just medicinally?
For the garlic and honey I use the garlic medicinally and the honey in bread making so good
@@daniellewoodward4728 I bet that bread is amazing!
Hi Carter. Nice to see you. I love summer savory. I use it mostly with garlic and a bit of oil on all my meats, cheeses, Probably be just as good on the bottom of my boot....that is how much I love it. lol lol Yes I tend to do my own twirks with canning things as well. Sometimes these recipes in the canning books are just far far to much work. I guess if you are just starting out it is good to have a guide for safety.
Glad to hear summer savory is a favorite of yours, Sheila. I'll try it on meat and cheese first...maybe try it on my boot later. 😏
I dehydrate my garlic or freeze it minced and chopped
I also add garlic and olive oil to freeze in cube trays, perfect to add into soups, stews and meals I make
Sounds great! Garlic goes in nearly everything I make!
Summer Savory I’m sure you know can be substituted for black pepper. It can be added to Herbs….Provence. Make a meat rub, sprinkle on meats or vegetables and I imagine it would be awesome on steak. I think it has health benefits too.
I did not know that, Judy. What a great sub for folks doing the autoimmune protocol, which eliminates black pepper among other things. I'm going to look up the health benefits as well. I'm pretty much feeling inspired to use it with reckless abandon!
Next time you process your garlic chop it in the food processor or even the blender and then freeze dried… you won’t have to powder it.❤❤❤❤❤. Also summer savory is great on soups or in an egg and potato frittata.
I will! That makes much more sense. Thanks for the ideas for summer savory too!
I always have a bag of onions and peppers in my refrigerator freezer. I add them to my husbands scrambled eggs almost daily.
Perfect!
Nice contribution to your stores this week! I roast garlic dry and then blitz in a NUTRiBullet. Cheers 🎉
I bet that's really good, Therese. Do you get a powder or a granulated product. As much as I love kitchen tools, I have never had a NutriBullet.
@@growandpreserve It comes out about half powder, half granulated
Maybe try your food processor to grind the garlic. You can control the grind better.
Also, I've been seeing people put freeze dried tomato skins that they ground in a food processor, along with freeze dried basil, freezedried and ground, combined with salt, to bake a tomato basil salt, to use on popcorn or in cooking. It's a great gift idea for anyone who likes Italian flavors.
You could do the same with dried peppers of varying heat, dried onion and salt! I would leave the onion out, if it's to be used on popcorn. You may have to make a huge batch of this, if your husband likes it! He could sprinkle it on eggs, or anything he thinks needs a little more heat! You may have to find low sodium salt, if he gets addicted, or just grind peppers and onions and only add a little salt for his bottle!
Flavored salts seem to be the "rage" in cooking right now! Maybe you could do a video on flavored salts, when the garden preserving slows down??
Lisa, you and I are on the same wavelength! I was thinking about recreating the "No-Salt" I get from Costco. I love the flavor, but I would actually add salt to mine, as my sodium and chloride levels tank on keto without extra effort to add extra salt. I think this and other combos could be a lot of fun. I will do some investigating. Thanks so much for spurring me on!
In case no one has said it, dice your garlic on the finest mesh on your chopper and freezedry or dehydrate the bits to make small granules.
So smart!
An idea for a video would be to show us which canning cook books you prefer.
One of my favorite topics, Wheaties! I've gotten some new ones since the last time I did this. Perhaps I'll do an updated one before the holiday season.
sounds like a fun week to me! :)
Always!
-Great video carter, Do you ever save your onion and garlic clean peel , freeze dry it then blitz it to coat chicken, pork chops.
I will often save the peels to add to soup bones for making broth. Never thought about using them as a seasoning on meat.
@@growandpreserve Living on my own it takes a long time to save the peel, seeing all that garlic peel had me drooling with envy .
Adding summery savoury to garlic / salt is a great condiment . recipie from Lettys Kitchen
Excellent! Thanks, Catherine.
You might try putting your FD garlic in a ziplock bag and seal. Use a rolling pin to crush smaller amounts of garlic into granules. I think the food processor is a little too strong for FD things like garlic and onion.
I think you might be right!
Hi Carter❣️thank you for sharing your videos! My very first time seeing your videos this morning, and I have a lotttttttt of your videos to watch. Lol
So many helpful videos! I do have a few questions: will you please share with us where you purchase all of your canning jars and lids?
Have you ever purchased jars from Azure? If so, how is the quality? What about lids? Your response and time is greatly appreciated❣️
Hey, Greater! Happy to have you here. I have bought my jars over a couple of decades, mostly from places like Walmart, Ace Hardware and Target. Many folks have been fortunate enough to find them super cheap or even free on FB Marketplace or at garage sales, but other than finding a few at Goodwill years ago, I've never been that lucky! Sometime around 2010ish (back when newspapers were a thing!), I discovered that Ball regularly had $3 coupons a couple times/year. At the time, Target would put the jars on sale while the coupons were out. I don't know if this still happens, but at the time, it was great for helping me to stock up. I have not tried the Azure jars yet, but I do have some in my cart for my order this month. I have heard good things about the lids they sell. I am a big fan of ForJars lids. The quality and reliability have been great. If you choose to order from them, you can use the code "Carter10" for 10% off your order. Now that you've reminded me, I need to make sure my Azure order is complete. 😏
@growandpreserve thank you for your response❣️❣️❣️ and thank you for the coupon🤗I already planned to use it today for our order with forjars !!!
We ordered several cases of jars from Azure on our last month's order, but haven't used them as of yet. We've heard that the quality is good, but I wanted to know if you had ever canned with them. I'm hoping that our experience is good!!! And thank you again Carter❤️
I just made your lime salsa was really good a little spicy bu5 very tasty,now this looks really good so I will try this with my next batch of my tomatoes,,I really enjoy your videos,sure wished the freeze dryers were so expensive,being in Canada the price is a little to high
Thanks, Val! Yes, freeze dryers are crazy expensive. Hopefully they'll come down over time.
Summer savory for everything. It's like turkey stuffing as a flavour. Check out recipes from east coast Canada for savory. I tried growing Marjoram this year and I can't get over its fresh smell, so unique.
Great video as always, so inspiring! thank you!
cilantro peppers onion vinegar salt in food processor, this can be frozen in baggies to preserve. to this add in tahini and maple syrup. make an amazing sauce/spread.
@@darylwilson6793 Daryl, does this have a name? It sounds amazing and unlike anything I've ever made. How do you use it? I would love some direction on this one!
I will definitely look for some east coast Canada recipes for summer savory. I love turkey stuffing flavors and smells. This could be a winner. Thanks, Daryl!
@@growandpreserve I always make a lot of parsley and roasted sunflower seed pesto w no cheese as a great way to have fresh/frozen parsley year round n thought how can I do that with cilantro. Don't have a freeze dryer so though why not cilantro chimichurri. Which I didn't like that much so I added the tahini cause I love that and maple syrup cause I make maple syrup and it goes in everything haha.
So in the food processor a couple handfuls of cilantro, a peppers or two (I like cubanelles for this but make it as hot or mild as you want) a medium onion, salt, and glug of vinegar. I've tried it adding in garlic and oil n found I like it without those. This can be frozen in baggies, or made into a sauce/spread/dip that goes on everything. The ratio I like is 1 part cilantro sauce, 1/4 part tahini and 1/4 part maple syrup. The cilantro, onion and pepper can have a kick to them raw like this but the vinegar calms that a bit, then the sweet and the nutty. Sooo good
On a burger, or in a wrap, cracker/veggie dip, once you get the ratio to your liking its hard to not eat all of it
savory grows wild in much of the east coast, ask a Newfie 👍
You've been busy Carter. I made jelly, preserves, meatballs and black beans this week. I don't have a YT channel, but I'm putting pictures on Instagram. Thanks for sharing. Do you feel like you're getting your money back on your freeze dryer? I've thought about getting one, but not sure if if would pay for itself. See you next week.
You've been busy as well, Neppie! Interesting question on the freeze dryer. I've had mine up and running (had to wait to have an outlet installed where I wanted the freeze dryer to go) since January. I'm not sure how to put a monetary value on the things I've freeze dried, but there are several ways I have found significant (to me) value. First, it takes a good bit of the demand pressure off my freezer and off my canning jar collection. Second, I love the idea of having things preserved in different ways...either for different uses or just for redundancy. Third, my canning shelves run pretty close to full capacity, and I worry about the weight on them long term. Fourth, I have made a concerted effort lately to FD some of my older canned items in order to extend their shelf life. I find that these (beef, chicken, pork) rehydrate exceptionally well. And fifth, it is so incredibly easy to grab a handful of freeze dried peppers, onions, herbs and/or ham and throw them into eggs or pasta or a potato hash. Not the objective answer I think you were looking for, but I hope it helps anyway!
Your way DEFINITELY would be the way I would do the tomatoes, onions and garlic! I got worn out just listening to their method. How much garlic did you put with the 12 pounds of tomatoes?
Right?!? I thought their method sounded nuts. I think it calls for 4 heads of garlic, but I used 3 large ones.
@@growandpreserve thank you
❤
hmm not sure why it crossed out line through the basil tea :{
I don’t have a bag sealer can I just put these in baggies and freeze them
Of course. Get as much air out as you can before sealing. It will last longer without freezer burn if you use a baggie specifically made for the freezer.
😂😂😂 Pigpen! 😂😂😂
The description fit!