a mirapoix who? 🤣 canned celery is one of my favorite things to have in my pantry. only a rebel canning method because they no longer test it. it was in the older canning books. i learned it from Our Half Acre Homestead. i love the idea of canning this trio! 😁👏🏻❤️ and with that, I may annoy you with saying meripoix every time we talk now. love you and love Angie. thanks for stepping up and stepping in for her. you are an amazing friend and an important piece in this canning community. ❤️💋
This is so neat Paul! I've never done this, but I will now! I canned potatoes, onions, and peppers, and several people were like, you can't do that, I'm like well I did, and I do, and their good! Your a good guy stepping in to help Angie, your a great canner!
I blanche then can up the holy trinity i.e. Pepper, onions and celery but I use the blanching water to fill the jars, it's a rebel can method but it's fab too.💕👍
Heather I can it in 1/2 pints to "bless" red beans and rice and gumbo and the children don't even know they are getting their veggies in sketti sauce because it just disappears but the flavour is there 💕👍
Sofrito-garlic, onion, tomatoes, peppers Mirepoix-carrots, celery, onions Holy Trinity-onions, bell peppers, celery Suppengun-leeks, carrot, celery root These are the bases from around the world for many dishes.
Suppengrun.. I haven't seen anyone use that term in a while.. it's the German version of mirepoix and they sometimes refer to it as soup vegetables.. thanks for sharing this interesting information!😊👍
-Asian: 2 parts green onions (scallions), 1 part garlic, 1 part ginger. -Thai: 2 parts Thai basil, 1 part ginger, 1 part lemongrass, lime juice. -Indian: 2 parts onions, 1 part garlic, 1 part hot chiles. -Spanish/Portuguese Refogado/Sofrito: Onion, Tomato, Garlic. -Latin Recaito: 2 onions, 2 cubanelle peppers, 1/2 cilantro and ½ garlic -Polish: leeks, carrot, celery root, parsley root. -Russian/Ukranian trinity of onion, carrot and beets. Maybe celery.
di butler... I used to be able to buy jars of sofrito, can't remember the brand name now. Sure wished I had a recipe for theirs. I LOVED it! It was soooo full of flavor, but surely to be a REAL sofrito & have THAT much flavor it must have had seasonings/spices as well as what you listed, right? Can you offer up any other ideas for me?? Thanks in advance.
I have a jar on the counter of my dehydrated mirapoix and one of the holy trinity. I never thought to can them! Great idea Paul. Thanks for sharing :-)
Hey there, I’m from New Orleans; live in Maryland. I was thinking the mirepoix was similar to our trinity, and it is! Thought I’d send you this. The holy trinity is the Cajun and Louisiana Creole variant of mirepoix; traditional mirepoix is two parts onions, one part carrots, and one part celery, whereas the holy trinity is typically equal measures of the three ingredients or one part onions, one part green bell pepper, and one part celery
I add garlic, salt and pepper. I use this as a base for spaghetti sauce, baked beans, every soup in the world... Love it!! I have been freezing these, but I'm sick of feeling dependent on the power. I lost a whole bunch when we lost power to the RV (we use that fridge/freezer as our extra fridge). Canned would be easier.
What a smart idea to have this ready and on your shelves! This will be my next project. Thank you. You know how to be a true friend and have a good heart, I appreciate you. 💗💗💗
Love these videos. I am in Australia and have been water bath canning. Got a pressure canner for christmas. Pressure canning is not the norm here and quite expensive. Have already canned chicken pork and carrots!
Thank you for being a great friend and subbing for Angie today Paul. I enjoy all your canning videos. Looking forward to tomorrow's canning session. God Bless.
My mom’s nickname for me was pokey joe. As a kid I just could not get myself moving in the mornings. She passed away a month ago and I think me stumbling across your video was her way of saying hi to me. Thank you for the video, good information. 😀
I wish that I had come across this video before, you covered one of my biggest frustrations. Nothing worse than seeing vegetables that are used as part of a recipe, but not listed as a pure ingredient in their own right. The combination that you used is the base as you said for so many recipes/ stocks. Ideal to have that combination in a jar and it seems that you chose an excellent processing duration. Some of the books have frustrated me, with very few plain recipes and lots of recipes that combine multiple ingredients, many of which that are not to my taste. Thank you for a great, straight forward and useful recipe. Great video presentation too.
Yea 2 videos from you. Why haven't we thought to can this before ? Duh ! Great job & thanks for stepping in to help Angie. Thanks for sharing. Blessings.
Wash those veggies supper well ! Lately I have been getting veggies from the store like celery and it is so filthy its unreal. But QUESTION - For Mirepoix doesn't one want the three items to be of the same size? With the carrots being so tiny won't they cook up super well in the process? I am NEW to this so my questions might seem obvious but I will learn and then I can share with others.
Wouldn’t the carrots be more dense than the onions and celery. So, the carrots would require more processing time than the onions and celery. Therefore, they need to be smaller in size to process in the same amount of time.
I have a jar of these dehydrated too....like Halfacrehomestead. Very handy. I've also canned celery and carrots separately, but never together. Why not?!? Very handy to have put by. Great idea and video....now a new subscriber!
I canned celery. Its ugly lol but since I'm just chucking it into a pot of whatever where its going to mostly break down anyway, it doesn't matter. This is a cool idea though.
Onions can be canned, 40mins for pints and quarts. Garlic cannot. :). See link from Clemson www.clemson.edu/extension/food/canning/canning-tips/31preserving-onions-garlic.html
So I canned onions & celery in Dec, noticed it yesterday-- it looks really dark.. Should I toss it? I love having things ready to go & so I can save time..
Paul-I enjoy all your videos. I would like to do the mirepoix, but in half pint jars. I cannot find any info on the time to can half pint jars. What time would you suggest? Thank you so much.
Canning Onions (but Not Garlic): Onions are low acid foods with a pH of 5.3 to 5.85. Thus, if they are to be canned, they must be pressure canned for safety. This tested recipe is specific for onions of 1-inch diameter or less. There is no scientifically tested process for canning garlic; disregard information to the contrary on the internet. Wash and peel onions. Cover with boiling water, bring to a boil and boil for 5 minutes. Pack onions into hot jars, leaving 1-inch headspace. Add ½ teaspoon salt to pints or 1 teaspoon to quarts, if desired. Fill jar to within 1 inch from top with boiling water. Remove air bubbles leaving 1-inch headspace. Wipe jar rims and adjust lids to fingertip tight. Process pints or quarts in a pressure canner for 40 minutes. At altitudes of 0 to 2,000 feet, process jars at 11 pounds pressure in a dial gauge canner; in a weighted gauge canner, process jars at 10 pounds pressure at altitudes of 0 to 1,000 feet and at 15 pounds pressure for altitudes above 1,000 feet.
a mirapoix who? 🤣 canned celery is one of my favorite things to have in my pantry. only a rebel canning method because they no longer test it. it was in the older canning books. i learned it from Our Half Acre Homestead. i love the idea of canning this trio! 😁👏🏻❤️ and with that, I may annoy you with saying meripoix every time we talk now. love you and love Angie. thanks for stepping up and stepping in for her. you are an amazing friend and an important piece in this canning community. ❤️💋
Thank you my Sister! Friends stick together.. and are there to help when needed. So glad you enjoyed the video!😘🥰😊👍
This brings back memories. My cousin used to annoy my grandmother with the word fondue.
This is so neat Paul! I've never done this, but I will now! I canned potatoes, onions, and peppers, and several people were like, you can't do that, I'm like well I did, and I do, and their good!
Your a good guy stepping in to help Angie, your a great canner!
It's all about research and COMMON SENSE!😉🤣🤣😊👍
I blanche then can up the holy trinity i.e. Pepper, onions and celery but I use the blanching water to fill the jars, it's a rebel can method but it's fab too.💕👍
Brenda Strand Rigdon love a fellow rebel canning queen!😆👏🏻 and love the idea of canning the holy trinity!😍
Heather I can it in 1/2 pints to "bless" red beans and rice and gumbo and the children don't even know they are getting their veggies in sketti sauce because it just disappears but the flavour is there 💕👍
Nice! :)
Sofrito-garlic, onion, tomatoes, peppers
Mirepoix-carrots, celery, onions
Holy Trinity-onions, bell peppers, celery
Suppengun-leeks, carrot, celery root
These are the bases from around the world for many dishes.
Suppengrun.. I haven't seen anyone use that term in a while.. it's the German version of mirepoix and they sometimes refer to it as soup vegetables.. thanks for sharing this interesting information!😊👍
-Asian: 2 parts green onions (scallions), 1 part garlic, 1 part ginger.
-Thai: 2 parts Thai basil, 1 part ginger, 1 part lemongrass, lime juice.
-Indian: 2 parts onions, 1 part garlic, 1 part hot chiles.
-Spanish/Portuguese Refogado/Sofrito: Onion, Tomato, Garlic.
-Latin Recaito: 2 onions, 2 cubanelle peppers, 1/2 cilantro and ½ garlic
-Polish: leeks, carrot, celery root, parsley root.
-Russian/Ukranian trinity of onion, carrot and beets. Maybe celery.
di butler... I used to be able to buy jars of sofrito, can't remember the brand name now. Sure wished I had a recipe for theirs. I LOVED it! It was soooo full of flavor, but surely to be a REAL sofrito & have THAT much flavor it must have had seasonings/spices as well as what you listed, right? Can you offer up any other ideas for me?? Thanks in advance.
What a nice description of the canning sisterhood and brotherhood. Thanks for stepping up. Love a "double-dose" of Paul :)
Thank you so much!😊👍
You have such a big heart Paul and I Adore you. This is such a brilliant idea, a must do!
Thank you my friend!❤🥰😊👍
I have a jar on the counter of my dehydrated mirapoix and one of the holy trinity. I never thought to can them! Great idea Paul. Thanks for sharing :-)
You are so welcome!😊👍
Hey there, I’m from New Orleans; live in Maryland. I was thinking the mirepoix was similar to our trinity, and it is! Thought I’d send you this.
The holy trinity is the Cajun and Louisiana Creole variant of mirepoix; traditional mirepoix is two parts onions, one part carrots, and one part celery, whereas the holy trinity is typically equal measures of the three ingredients or one part onions, one part green bell pepper, and one part celery
Thanks Susan.. love the trinity.. I remember Emeril used to always talk about it on his cooking shows!😉😊👍
Great that you stepped up for a fellow canner. This looks and sounds amazing. I will definitely give this a try!
Thanks Deborah!😊👍
Excellent idea. I don't think canning mirepoix would have occurred to me.
Diana Cunningham it never occurred to me! 😆👏🏻 Paul is genius!
How sweet of you to help out your friend. Canning miraproix is a great idea!
Thanks Donna!😊👍
I add garlic, salt and pepper. I use this as a base for spaghetti sauce, baked beans, every soup in the world... Love it!! I have been freezing these, but I'm sick of feeling dependent on the power. I lost a whole bunch when we lost power to the RV (we use that fridge/freezer as our extra fridge). Canned would be easier.
It really is a blessing to have options. I hope you give it a try! :)
Such a great idea. I'm definitely going to add this to my canning list along with the holy trinity of bell peppers, onions and celery.
What a smart idea to have this ready and on your shelves! This will be my next project. Thank you. You know how to be a true friend and have a good heart, I appreciate you. 💗💗💗
Thank you Nancy.. you are so sweet!😊👍🥰
Love these videos. I am in Australia and have been water bath canning. Got a pressure canner for christmas. Pressure canning is not the norm here and quite expensive. Have already canned chicken pork and carrots!
I love hearing that David.. I hope you carry on and continue to enjoy it!😊👍
Hi, Thanks so much. What a wonderful friend you are! This was ingenious
Thanks Brenda!😊👍
Love how you supported Angie with this video Paul. Canning Mirepoix! What a novel and VERY useful idea!
Thanks Michelle!😊🥰👍
Great idea! Thanks for sharing.
What a great idea. I never thought about canning up my “flavor” ingredients. It’s basic but it’s good.
Thanks Sarah!🥰👍
Nice job! I love canning the basics!
Thank you for being a great friend and subbing for Angie today Paul. I enjoy all your canning videos. Looking forward to tomorrow's canning session. God Bless.
Thanks Jemmie!😊👍🥰
My mom’s nickname for me was pokey joe. As a kid I just could not get myself moving in the mornings. She passed away a month ago and I think me stumbling across your video was her way of saying hi to me. Thank you for the video, good information. 😀
Thank you for sharing this Carla.. you brought a tear to my eye.. that is a special memory!🥰🥰👍
Thank you for sharing this Carla.. you brought a tear to my eye.. that is a special memory!🥰🥰👍
Thank you for sharing this Carla.. you brought a tear to my eye.. that is a special memory!🥰🥰👍
Paul's Rule of Thumb ❤️
Great video. Of course you did Angie proud, but also yourself. Thanks for stepping up to the plate. See you tomorrow.
Thanks Chris!😊👍
Nice idea!
I LOVE having this on the shelf. It makes the best clam chowder
It's such a great base for so many things!😊👍
I will try this, thanks for sharing.
Love this idea
Great idea
Great video and a great staple to have on the shelves. Thanks for filling in Paul and I look forward to tomorrow.
Thanks Nancy!😊👍
Brilliant idea! Thank you so much.
Thank you!😊👍
Paul excellent job !! you made Angie Proud. thank you for stepping up for her, you are a true Friend. thank you for this Video.
Thank you Linda!😊👍
Awesome video Paul.. Thank you so much for helping me out.. Big hugs Love ya :")
Anything for a friend!😊🥰👍
I wish that I had come across this video before, you covered one of my biggest frustrations. Nothing worse than seeing vegetables that are used as part of a recipe, but not listed as a pure ingredient in their own right. The combination that you used is the base as you said for so many recipes/ stocks. Ideal to have that combination in a jar and it seems that you chose an excellent processing duration. Some of the books have frustrated me, with very few plain recipes and lots of recipes that combine multiple ingredients, many of which that are not to my taste. Thank you for a great, straight forward and useful recipe. Great video presentation too.
Mirepoix. That is fun to say!!! You're a good friend for stepping in for Angie! And....we get you tomorrow as well! 😊
Awe Nan.. you are so sweet!😊👍
@@PaulsRuleofThumb 😘
Great idea! Thanks!
You're welcome Cathy!😊👍
Good idea and so pretty on pantry shelves. Thanks for sharing.
So glad you enjoyed it! :)
Love this idea! I use all 3 of these on a regular basis this will be perfect to be able to buy in bulk! Thanks Paul!
Exactly!😊👍
Yea 2 videos from you. Why haven't we thought to can this before ? Duh ! Great job & thanks for stepping in to help Angie. Thanks for sharing. Blessings.
Thanks Carlene!😊👍
That was so nice of you Paul. Good friend.
Thank you!😊👍
Around here we can potatoes, onions, carrots and celery. Great for soup.
Oooh that's another great idea!😉😊🥰👍
Thank you for teaching me this, I was buying dehydrated mirapoix but I can no longer buy it and after making this it is better !!
Awesome.. glad to hear it!😊👍🥰
love that teapot idea!
I just Love the idea. I always start with this. YES why NOT can this. THANKS
My sentiments exactly!😊👍
I did it 20 pints and 8 pint -N- half they look so pretty THANKS
Oh Maureen.. that is AMAZING!! :)
I love this ideal. Thank You, loving all you videos.
Thanks Ann!😊👍
Great flippin idea. Just one more fast food for the store. Thank you.
Glad you liked it!!
What a great idea! (I don't can, but I could put it in the freezer). Thanks! : )
👍
J Jo I have frozen mine. Works well.
I just came across this video and I am actually canning this today but adding ginger root
Thank you
You're welcome
When I canned my celery I did 45 minutes and worked FINE.
Good info.. thanks!😊👍
Wash those veggies supper well ! Lately I have been getting veggies from the store like celery and it is so filthy its unreal. But QUESTION - For Mirepoix doesn't one want the three items to be of the same size? With the carrots being so tiny won't they cook up super well in the process? I am NEW to this so my questions might seem obvious but I will learn and then I can share with others.
Wouldn’t the carrots be more dense than the onions and celery. So, the carrots would require more processing time than the onions and celery. Therefore, they need to be smaller in size to process in the same amount of time.
Thank you Paul!! I'm learning so much!!
Wonderful!
Thanks for filling in. This will come in handy for my pantry.
My thoughts exactly!😊👍
This is so great, thank you! This newbie is grateful😃
You are so welcome Monique!😊👍
Awesome idea.
Great video Paul! Thank you.❤
You're welcome Judy!😊👍
I have a jar of these dehydrated too....like Halfacrehomestead. Very handy. I've also canned celery and carrots separately, but never together. Why not?!? Very handy to have put by. Great idea and video....now a new subscriber!
You were perfect. I love poky joe ,he is my favorite tool'
Pokey Joe for the win!😊👍
Great 💡
This is awesome! I over committed on the 10 lbs bag of carrots from Costco, this is the exact thing I need on my shelf!
Love it!😉😊👍
saw you with heather! I am subbed!
Welcome.. I have been watching and learning from you for many years.. it's a real treat having you here!!😊👍
Awesome. Love this idea
Thank you!😊👍
What a man!!!!!! Great idea.
Thanks Sherri!😊👍
Never thought of doing that. Thanks for sharing
You're welcome!😊👍
Yay!!
Blessings ❤️
Great idea!
Thank you. :)
Thanks for your video your not stupid everybody forget but you came back to correct yourself
Recognize mistakes and move on is a motto to live by. 😊👍
Got durn! I never thought of canning it.
Now you will!🤣😊👍
Why are there no new videos? Please post more. I love them.
Im wondering if you could do this with half water/half veg stock just to pump up the flavor for stews/soups?
Paul, this is exactly what I was looking for. Great video. Can you tell me how many pint jars your recipe for Mirepoix makes? Thank you.
Such a nice guy. And good substitute for Angie.
Thanks Pam!😊👍
You are so right
Thanks!😊👍
@@PaulsRuleofThumb welcome
Gotta try this
Yes!😊👍
This is great! Did you open and see the texture? Are they tender, and not mushy?
I haven't opened them yet.. but I will do a video when I do!😉😊👍
No Wonder Heather loves you, your awesome.
Thanks Pamela.. that is very kind of you to say!!🥰😊👍
can one do canning celery onion& green peppers mixed
this is used in various soups and stews and is a French Cuisine. :)
Canned some tonight! Thank you
Fantastic! I hope you love it. 😉👍
I miss your videos. I hope you are okay.
Kroger used to have mirapoix in the frozen food section, they discontinued it.
I know right.. what a bummer!😊👍
Why is the reason I can't water bath them like way back when?
I canned celery. Its ugly lol but since I'm just chucking it into a pot of whatever where its going to mostly break down anyway, it doesn't matter. This is a cool idea though.
I'm always willing to try new things.. you never know until you try right! 😉😊👍
can u put a bell peppers in it to
You rebel 😉
Rebel without a cause.. that's me!🤣🤣👍
Onions can be canned, 40mins for pints and quarts. Garlic cannot. :). See link from Clemson www.clemson.edu/extension/food/canning/canning-tips/31preserving-onions-garlic.html
Thank you for the awesome information LyLy!❤😊👍
Do you need 1 inch head space or 1/2 inch.
1 inch
So I canned onions & celery in Dec, noticed it yesterday-- it looks really dark.. Should I toss it? I love having things ready to go & so I can save time..
Onions can turn dark when canned which is why people tend to freeze them.. but I figure they are going to brown when I cook them anyway.😉😊👍
I think you used white onions. Will yellow work as well?
And, would a bit of salt help with taste?
Yellow onions would be great.. and salt is a personal choice.. I rarely use salt when canning ingredients. 😊👍
Paul-I enjoy all your videos. I would like to do the mirepoix, but in half pint jars. I cannot find any info on the time to can half pint jars. What time would you suggest? Thank you so much.
You would still can them at the same time as pints. :)
@@PaulsRuleofThumb thank you so much for taking the time to respond.
Absolutely.. I will always try to respond whenever I can! :)
Could you add lemon juice, or citric acid, to keep the onoins from turning brown?
Sure could.. I'm not that concerned because I use it as a soup or stew base and it gets browned in the cooking process. 👍
Could I top with vegetable broth?
Absolutely!😊👍
So no blanching ahead of time?
I don't.. but you certainly could.👍
how long for quarts?
Named after the Frenchman who came up with this
Merci! 😉👍
I want toput together a stew mix like Potatos, Celery Carrots, & onion
Great idea.. I just did potatoes, carrots, and mushrooms!
Is my celery unsafe if I canned it with the water I boiled it in? :(
No.. it will just most likely be cloudy.😊👍
Can you water bath this instead of pressure cooking?
Unfortunately not.. it is a low acid food. 👍
Canning Onions (but Not Garlic): Onions are low acid foods with a pH of 5.3 to 5.85. Thus, if they are to be canned, they must be pressure canned for safety. This tested recipe is specific for onions of 1-inch diameter or less. There is no scientifically tested process for canning garlic; disregard information to the contrary on the internet.
Wash and peel onions.
Cover with boiling water, bring to a boil and boil for 5 minutes.
Pack onions into hot jars, leaving 1-inch headspace.
Add ½ teaspoon salt to pints or 1 teaspoon to quarts, if desired.
Fill jar to within 1 inch from top with boiling water.
Remove air bubbles leaving 1-inch headspace. Wipe jar rims and adjust lids to fingertip tight.
Process pints or quarts in a pressure canner for 40 minutes. At altitudes of 0 to 2,000 feet, process jars at 11 pounds pressure in a dial gauge canner; in a weighted gauge canner, process jars at 10 pounds pressure at altitudes of 0 to 1,000 feet and at 15 pounds pressure for altitudes above 1,000 feet.
Why didn’t you add salt to each jar.?
There was no need for salt.. I will salt the dish they are used in.👍