Hi Nyssa🥰 I love your video’s just the way they are! From this end the voice overs are working well. I don’t think you need to change a thing, the polished/fake videos aren’t what most of your regulars like & can relate too. I’ve missed the last few videos as a dear friend of mine was in an accident & passed away last week so today I’m just going to curl up on the couch & binge watch your videos. There’s something really comforting about your videos & voice as well of all the knowledge we gain & tips you share. Don’t change Nyssa you are awesome just the way you are!!!! Thank you for all the hard work you put into sharing this journey with us 🌻🐿🥰
Please don't ever 'polish' your videos, they are great just the way they are. I appreciate you keeping it real. Also it is really helpful when you explain your process because it's coming from an Australian perspective. You are really good at explaining and again it's real. Love the idea of canning 'kind of' butter chicken and I'll be giving it a shot when my Instant Pot Max arrives. 😊
Polish is overrated! We love the way you explain things in your videos. You are the reason we watch and learn! We can't get enough of your videos, so anything and everything you want to share we will love. We also understand your limitations, situation and priorities. Don't apologise for being an extremely busy woman. Family, health and self come first. Thanks for doing what you do, we all really appreciate you.
I agree with all the comments! You're engaging, explain things really well, and I've considered getting into canning because of your videos. Some of the other introductory ones I've watched have been a bit intimidating and overwhelming. I'm all in for any canning videos you want to share! :)
Nyssa, your video on "caramelized onion 'jam'" inspired me to try making it myself. OMG...soooooo good! I quartered your recipe so, as a result, I ended up with just 6 small jars...at the rate my husband has been using it (on practically EVERYTHING), I will be making a larger batch SOON. Thank you for explaining the "hows and whys" so well that even a newbie like me had the nerve to give it a go. YOU ROCK! Thank you so much.
I only made a small batch the first time too lol, and it went so very quick! :D. Well worth the bigger batch though the time it takes to cook down the onions is a fairly high lol! I'm glad he loves it! :D
Nics skinny mixer butter chicken is the bomb… I am so so thankful to you for adapting it for canning. You are brilliant Nyssa. Thanks again for all you do, and share.
@@OurSmallFootprint I have canned some Butter chicken, following the recipe of another TH-camr, but they were in the US, and their butter chicken just isn’t quite the same as skinny mixers (none are in my opinion) I’m going to save this video and definitely making it soon
Nyssa , I think your , "un-polished, this is real life videos are great!" There's probably enough pretentious channels out there , we get the goods here. Thnx so much!
The butter chicken looked delectable! Yes please to canning video, also solar. You are much easier to listen to, and your very straight forward, even with the occasional squirrel! 😂
The solar is a hard one to encompass! there's so much to it that we learned as we go! Hopefully we're setting up a small system for the soon to be cold room trailer, might be a good way to explain the theories! :D
Hey Nyssa please 🙏 do more of you canning videos I understand your explanation so much better and it seems easier to watch you do it so that I get it right ❤ but only if you want to and have the time 🤗have a great day 😊
Your voice is fantastically pleasant! I enjoy the canning & food preserving because you approach it with a very “down to earth” feel. At least that’s what I enjoy. Your videos are knowledgeable ! I am learning and being inspired a great deal!
Yeah, rebel canner here! 💪 The Amish here in the USA, don't pressure can, just boil for 4 hrs. Some European methods just boil, too. Even have a 'salad/fresh veg' in a quick boil (6 month life?). If it has been working, keep on. 😊
I think that just to avoid the naysayers coming in, it is worth my time to make a disclaimer hehe, your kitchen, your rules etc! but putting myself out there publicly, sometimes its worth just preempting the negativity lol.
I really appreciate your logical and practical explanations of canning recipes. I prefer a scientific explanation to a rules based approach. I’m certainly going to do a butter chicken now.
We really love having it on the shelf, it makes a complicated meal simple, spend the time making 10 of them and it feels ok, spend that kinda time making one, less so hehe.
Polished or unpolished we love you and the way you do it. As the saying goes " you do you".... I love butter chicken. Do you do a scratch satay chicken and also your own scratch massaman curry?. If so ...love to see them. 😊😊❤
I was out all yesterday and meant to make butter chicken for tea but was tired when I got home so we had a very rare fast food meal. I could have pulled something else off the shelf but I didn’t want to think about it 😆 but if I’d had this I would have stuck with the plan! I will definitely be doing this meal jar. I still have 40kg of apples to work through! That will be my plan for this weekend. 🍏
Looks delicious 😋. I've seen a lot of Australian channels eat butter chicken. I'm intrigued! I need to give it a try. I do can pureed pumpkin, have for years, never had a problem. I just grew up doing it and didn't really know it wasn't approved until years later!
I think there’s quite a few people who do it! I do understand why they don’t recommend it (and I wouldn’t have much use for it either!) so it’s not something I’ve done, but at the same time if heat can penetrate giant chunks of meat, I find it hard to understand how it can’t penetrate puréed pumpkin, it’s fine with puréed apple…
Yeah another video Oh nyssa i wish you were around when my kids were little and had the knowledge of canning and preserving I’m not much older than you but i started having kids when i was young I am only 5 years older than you but i have 2 grandkids already 7 and 4 years old But still love your videos Take care
I get comments that I must have started young, but I was 24 when I had Surreal, not young at all! Sometimes its a good thing, sometimes not so much hehe. I think they're great skills, I don't know how relevant they are to everyone, but it is certainly something worth learning!
@@OurSmallFootprint i wish i had your knowledge of canning and storing food We did do our own gardens every year Blanched all of our fresh veggies Corn beans broccoli cauliflower and stored them for winter Did a bit of salsa and fruit but nothing compared to what you do Either way keep the videos coming I look forward to all of them and i have learned a lot And trust me we all have squirrel moments Because we are mothers and we are human
I have made "authentic" butter chicken and honestly I didn't find that it tasted any better than when I used a storebought jarred sauce, so that is what I now stock and use. Your recipe looks a little different and I bet it is very tasty!
It has the right herbs and spices in there, but in a way that we like it! I definitely think its a dish that you can tweak without losing the base flavours but still being something that works for you :D
Yes, we considered that as well and then have the chicken separate, it has a fair amount of onion in it, so I would choose that as my ingredient that is the longest canning time, so I’d pressure can it for onion times - 40 mins
@@jenniferr2057 I was going to try and keep track this year but I think I need to wait until I have the pantry built! Then Have a whiteboard or something!
@@jenniferr2057 that works though! I’d have to track the rings mostly but I’m not always the one to open a jar etc, I could prob go back over my videos! But my shelves are really haphazard atm, so untidy because I’ve run out of room!
hrmm, I'd have to do a bit of math, because of the onion quantity in there, I'd imagine yes though, you'd just have to figure out the quantity of onion that is passable to the acidity of the tomato for water bath canning. It is a lot of tomato, and I did consider it at one point, but ended up putting chicken in there again because I could pressure can it. The marinade on the chicken does add to the flavour of the sauce though.
Hehe, thank you Rosemarie, I think I just sometimes look at the mess of my videos and wish I was a bit better setup/prettier! But I'm not setting things up for filming, I'm cooking and filming at the same time :D. It is very rare I cook something purposely for a video!
I don’t see really anything rebel about this. It’s like spaghetti w/ meat sauce which is approved. The fat did not seem like much considering the number of jars.
I definitely reduced the fact from the recipe but I think it still works plenty fine flavour wise with the bit that was added. I think its perfectly fine to can, but there are a lot of people who'll only use 'approved' recipes, so anything that isn't is automatically put in the 'rebel' box :)
I am watching because you are real and you are Australian. Most things are American based. Love what you do. 👣
Thank you Emma :D
Hi Nyssa🥰 I love your video’s just the way they are! From this end the voice overs are working well. I don’t think you need to change a thing, the polished/fake videos aren’t what most of your regulars like & can relate too.
I’ve missed the last few videos as a dear friend of mine was in an accident & passed away last week so today I’m just going to curl up on the couch & binge watch your videos.
There’s something really comforting about your videos & voice as well of all the knowledge we gain & tips you share. Don’t change Nyssa you are awesome just the way you are!!!! Thank you for all the hard work you put into sharing this journey with us 🌻🐿🥰
Sorry for your loss
So sorry for your loss, take some time for yourself tor relax and process.
@@kathyfletcher4694 thank you Kathy & bsalil 🥰🥰
I'm sorry for your loss (and sorry its taken me a few days to catch up on comments!) Thank you so much for the kind words as well!
@@OurSmallFootprint Thank you Nyssa 🥰
Please don't ever 'polish' your videos, they are great just the way they are. I appreciate you keeping it real. Also it is really helpful when you explain your process because it's coming from an Australian perspective. You are really good at explaining and again it's real.
Love the idea of canning 'kind of' butter chicken and I'll be giving it a shot when my Instant Pot Max arrives. 😊
It's a great one to have on the shelf, it is close enough to the flavours, but still mild hehe :D
The way you show us canning things is thorough and easier to understand.
Thank you, seems that everyone enjoys the way I do it, so I guess I'll keep doing it! :D
Polish is overrated! We love the way you explain things in your videos. You are the reason we watch and learn! We can't get enough of your videos, so anything and everything you want to share we will love.
We also understand your limitations, situation and priorities. Don't apologise for being an extremely busy woman. Family, health and self come first.
Thanks for doing what you do, we all really appreciate you.
Thank you! :D. I do look at other peoples more polished videos and feel envy at times lol, but I just don't have the time hehe :D
I agree with all the comments! You're engaging, explain things really well, and I've considered getting into canning because of your videos. Some of the other introductory ones I've watched have been a bit intimidating and overwhelming. I'm all in for any canning videos you want to share! :)
There's definitely a lot to learn, but I do think sometimes it can feel intimidating, once you've done the process once or twice though!
Thank you from Canada!!!! Great videos!
Nyssa, your video on "caramelized onion 'jam'" inspired me to try making it myself. OMG...soooooo good! I quartered your recipe so, as a result, I ended up with just 6 small jars...at the rate my husband has been using it (on practically EVERYTHING), I will be making a larger batch SOON. Thank you for explaining the "hows and whys" so well that even a newbie like me had the nerve to give it a go. YOU ROCK! Thank you so much.
I only made a small batch the first time too lol, and it went so very quick! :D. Well worth the bigger batch though the time it takes to cook down the onions is a fairly high lol!
I'm glad he loves it! :D
You always short change yourself 😢. I think you rock❤. Keep up the great work that you do!!!
Hehe, we are our own worst critic and all that! :D Thank you :D
“Unpolished” is great 👍
I love the way you explain everything so clearly. Your videos are best by far. ♥️🤗🙏
Thank you Annmarie, much appreciated, I'm glad it comes through clearly, I feel like I ramble sometimes!
Nics skinny mixer butter chicken is the bomb… I am so so thankful to you for adapting it for canning. You are brilliant Nyssa. Thanks again for all you do, and share.
It works so well, I’m hoping to get some extra chicken this month to can more up for winter, I think I only have one jar left on the shelf!
@@OurSmallFootprint I have canned some Butter chicken, following the recipe of another TH-camr, but they were in the US, and their butter chicken just isn’t quite the same as skinny mixers (none are in my opinion) I’m going to save this video and definitely making it soon
I appreciate your explanation of the canning 'rules' and how to judge what sort of rebel canning to do. Thanks for sharing!
Thank you :D. I definitely like to be aware of the 'rules' and what people have to say, but I do like to dodge them a little bit too hehe.
@@OurSmallFootprint Yes, but you do it with knowledge and science. 👍
Nyssa , I think your , "un-polished, this is real life videos are great!" There's probably enough pretentious channels out there , we get the goods here. Thnx so much!
Hehe, thank you! :D
How did I miss this? Great video!!!🎉
It's an old one hehe :D
The butter chicken looked delectable! Yes please to canning video, also solar. You are much easier to listen to, and your very straight forward, even with the occasional squirrel! 😂
The solar is a hard one to encompass! there's so much to it that we learned as we go! Hopefully we're setting up a small system for the soon to be cold room trailer, might be a good way to explain the theories! :D
Hey Nyssa please 🙏 do more of you canning videos I understand your explanation so much better and it seems easier to watch you do it so that I get it right ❤ but only if you want to and have the time 🤗have a great day 😊
Thank you Shelley, it seems like a lot of people like the way I explain and I am happy to keep filming as I do! :D
@@OurSmallFootprint ❤️
Your voice is fantastically pleasant! I enjoy the canning & food preserving because you approach it with a very “down to earth” feel. At least that’s what I enjoy. Your videos are knowledgeable ! I am learning and being inspired a great deal!
THankyou :D
Thank you for sharing!
Thank you for watching! :D
Thank you, i love your videos, they are always inspiring, great work as well ❤
Thank you! :D
Definitely more canning videos. I honestly enjoy your voice overs, you keep it all realistic.
Thank you Lisa! :D
I am always happy with the presentation of your videos. You do an excellent job.
THank you Leah :D
I don’t can I just like to watch you can. Lol
Hehe, its an interesting process!
Yes..I'm following..got the gist..regards
Yeah, rebel canner here! 💪
The Amish here in the USA, don't pressure can, just boil for 4 hrs.
Some European methods just boil, too. Even have a 'salad/fresh veg' in a quick boil (6 month life?).
If it has been working, keep on. 😊
I think that just to avoid the naysayers coming in, it is worth my time to make a disclaimer hehe, your kitchen, your rules etc! but putting myself out there publicly, sometimes its worth just preempting the negativity lol.
Hi Nyssa. Back again. (3 hours later). Your #1 fan from Canada. Thanks
Lol, I posted these two a bit close together didn't I!
I really appreciate your logical and practical explanations of canning recipes. I prefer a scientific explanation to a rules based approach. I’m certainly going to do a butter chicken now.
We really love having it on the shelf, it makes a complicated meal simple, spend the time making 10 of them and it feels ok, spend that kinda time making one, less so hehe.
@@OurSmallFootprint if you know how to can char Sui pork let me know! That’s next on my canning wish list!
I am learning everything I can about canning for my family! Thank You
Thank you Susan! :D. I'm glad there's good info in there!
😮u are so inforative on everthing food .
I really like to know what I'm doing, I think that makes a difference, being aware.
Polished or unpolished we love you and the way you do it.
As the saying goes
" you do you"....
I love butter chicken.
Do you do a scratch satay chicken and also your own scratch massaman curry?.
If so ...love to see them.
😊😊❤
I have not made massaman yet! I've been looking at it though, I do make a few diff satay's, tried a new one this month and it was very very spicy lol.
I so enjoy this channel…….
Thank you, I'm so glad so many people enjoy it! :D. I never thought there would be so many people who'd want to watch :D
Looks awesome!
Super handy to have on the shelf!
No you teach canning really well
Thank you Louise :D
I was out all yesterday and meant to make butter chicken for tea but was tired when I got home so we had a very rare fast food meal. I could have pulled something else off the shelf but I didn’t want to think about it 😆 but if I’d had this I would have stuck with the plan! I will definitely be doing this meal jar. I still have 40kg of apples to work through! That will be my plan for this weekend. 🍏
Apples are so worthwhile as well! so many things can be done with them.
I find this a great thing to have on the shelf, its a little bit fancy hehe.
Looks delicious 😋. I've seen a lot of Australian channels eat butter chicken. I'm intrigued! I need to give it a try. I do can pureed pumpkin, have for years, never had a problem. I just grew up doing it and didn't really know it wasn't approved until years later!
I think there’s quite a few people who do it! I do understand why they don’t recommend it (and I wouldn’t have much use for it either!) so it’s not something I’ve done, but at the same time if heat can penetrate giant chunks of meat, I find it hard to understand how it can’t penetrate puréed pumpkin, it’s fine with puréed apple…
Yeah another video
Oh nyssa i wish you were around when my kids were little and had the knowledge of canning and preserving
I’m not much older than you but i started having kids when i was young
I am only 5 years older than you but i have 2 grandkids already 7 and 4 years old
But still love your videos
Take care
I get comments that I must have started young, but I was 24 when I had Surreal, not young at all! Sometimes its a good thing, sometimes not so much hehe.
I think they're great skills, I don't know how relevant they are to everyone, but it is certainly something worth learning!
@@OurSmallFootprint i wish i had your knowledge of canning and storing food
We did do our own gardens every year
Blanched all of our fresh veggies
Corn beans broccoli cauliflower and stored them for winter
Did a bit of salsa and fruit but nothing compared to what you do
Either way keep the videos coming
I look forward to all of them and i have learned a lot
And trust me we all have squirrel moments
Because we are mothers and we are human
I have made "authentic" butter chicken and honestly I didn't find that it tasted any better than when I used a storebought jarred sauce, so that is what I now stock and use. Your recipe looks a little different and I bet it is very tasty!
It has the right herbs and spices in there, but in a way that we like it! I definitely think its a dish that you can tweak without losing the base flavours but still being something that works for you :D
Fantastic as usual, thanks Nyssa. Hugs from Samantha in NSW.
Thank you Samantha! :D
Yes please apples fruit canning would be awesome!!
I will make sure to film the full process this week :D
Quick question newbie canner here. can you just can the sauce by itself? how long would you process? Thanks!
Yes, we considered that as well and then have the chicken separate, it has a fair amount of onion in it, so I would choose that as my ingredient that is the longest canning time, so I’d pressure can it for onion times - 40 mins
@@OurSmallFootprint amazing thanks so much, would be handy as I could use it as a base for different dishes, chana or butter paneer too.
Must. Can. Something. 😊
Hehe, it is a bit addictive once you get started!
@@OurSmallFootprint I think I did a thousand jars last year.... 🤯
@@jenniferr2057 I was going to try and keep track this year but I think I need to wait until I have the pantry built! Then Have a whiteboard or something!
@@OurSmallFootprint I just kept track of how many lids I went through.... The lazy way!
@@jenniferr2057 that works though! I’d have to track the rings mostly but I’m not always the one to open a jar etc, I could prob go back over my videos! But my shelves are really haphazard atm, so untidy because I’ve run out of room!
Prefer to season & sear all my meat. Pot roast, pork roast, lamb roast, etc. So much more flavor.🤤😊
I think mostly when I can meat on its own I'm just in a hurry to get it out of the fridge and on the shelf lol, so I find raw packing just simpler! :D
Who do you keep referring to? Whos website?
Skinnymixers maybe ? I’d have to watch back to make sure but does that sound right. ?
@@OurSmallFootprint oh, im dumb lol thank you 🤣
Could this be done without the chicken as a water bath?
hrmm, I'd have to do a bit of math, because of the onion quantity in there, I'd imagine yes though, you'd just have to figure out the quantity of onion that is passable to the acidity of the tomato for water bath canning. It is a lot of tomato, and I did consider it at one point, but ended up putting chicken in there again because I could pressure can it. The marinade on the chicken does add to the flavour of the sauce though.
"Polish" is not necessary to be of value!!😊
Hehe, thank you Rosemarie, I think I just sometimes look at the mess of my videos and wish I was a bit better setup/prettier! But I'm not setting things up for filming, I'm cooking and filming at the same time :D. It is very rare I cook something purposely for a video!
Love your videos, no polishing, please
Thank you Marie :)
I don’t see really anything rebel about this. It’s like spaghetti w/ meat sauce which is approved. The fat did not seem like much considering the number of jars.
I definitely reduced the fact from the recipe but I think it still works plenty fine flavour wise with the bit that was added. I think its perfectly fine to can, but there are a lot of people who'll only use 'approved' recipes, so anything that isn't is automatically put in the 'rebel' box :)
You dont need to "polish" your videos, it would not feel real life. Would love to see you water bath canning of apples. Thanks for sharing.
Thank you :D. I'll def show it, and try and explain the details as I go, I definitely need to do something with the surplus I have atm.