First I gotta buy the new Ball Canning Book, second I gotta make this enchilada sauce what a awesome addition to the canning closet! Thanks Linda look FAB!
This is my maiden voyage with pressure canning. This sauce MUST be made! My new All American arrived yesterday and is ready to get busy. Thank you for your awesome videos Linda!
This is the best canning book I own. I love the "green pages" that give you several options, like the salsa page or the simple one jar meals page. Fantastic stuff right there!
I really like that you take every video as an opportunity to teach us something new every time. Even if it seems like common sense to one person, it may not be to another. I have learned so much watching your videos. Especially lately since you've been giving us a lesson each time. ❤️
That looks great! I never really thought about canning my own sauce. I mean I make an enchilada sauce we all love but I never canned it. I think I will remedy that soon!
+Noreen's Kitchen I like the idea of doing it and having it on the Shelf instead of having to take the time to make the sauce which isn't hard but it does take a little bit extra time and if you're having enchiladas or something like that on the Fly it's nice to just grab a jar
+Noreen's Kitchen I like the idea of doing it and having it on the Shelf instead of having to take the time to make the sauce which isn't hard but it does take a little bit extra time and if you're having enchiladas or something like that on the Fly it's nice to just grab a jar
I am so very thankful for all of your canning videos!! I love that you bring us along! I feel like I am right in the room with you. Please keep up the great work. Keep canning!!!
I really enjoy watching your videos; used to can a little bit with my mom, but she is gone now and could really use the "help" now that I am getting into homesteading. We put out a huge garden this year and plan to be very busy...
Love your canning videos, Linda. I just started canning again after a 25 year gap. So much information in your videos, almost a like a class! Keep up the great canning sessions.
hey, Linda! i just received the new Ball book; yes, $24.83 thru Amazon.ca, but, since i also ordered some new Clear Jel, the order was over $25 so the s&h was free. i am spending this afternoon going through it and some other canning books i have, time to sort them. i also have the Amish Canning Cookbook, which you had on a while ago, but that is coming separately; no s&h since it was part of my original order!! i will also be making some of the p.c.'d meals in the new Ball book as we go to our remote fishing camp & easy, peasy lemon squeezy is best when you're in the middle of no-hydro land, as you know! thank you, and please keep the videos coming, you are very inspirational for us canners
LOL I get the question about using home canned in place of store bought canned too. I just say, if you canned it then it's canned....LOL Right now I'm really low on my home canned tomato products though. I hate to run out of things so I have a case of #10 cans of diced tomatoes in my pantry. That way I can make my own (better flavored) tomato products anytime of the year. I make sure the large cans have no ingredients but diced tomatoes from the USA. It works out great and in the large cans (from Costco or Cash & Carry) it is much cheaper than buying fresh tomatoes. Of course fresh, homegrown is best but in a pinch it works out great. This recipe looks great, I have to add it to my must do list. Thanks for the motivation!
I know Linda I actually do try to keep some of those number 10 cans on hand as well I use the number 10 can of tomato sauce to make my BBQ sauces in large batches and I to make sure it was grown and packaged in the US if more people did this we'd have less environmental problems because you're leaving less of a footprint not just in the landfills but in the factories that produce those cans LOL
Thanks for this video. I went to your link yesterday and ordered that Ball Cookbook, and couldn't stop there... Oh no, I also got two more cast iron skillets... yeah a 15" one for camping and whatever. Thanks for all your videos Susie in TN
I love your canning video. More please! Love all your videos they are very helpful and informative. Thank you for sharing such wonderful things. It is much appreciated.
i've been watching your videos for a few years now... first time comment... you are amazing... my grandmother taught me the basics of canning... and you have expanded my knowledge base... thank you so much for that... i love enchiladas... do you have a green (verde) version of this... its my favorite for chicken... if not it would be a great addition to your catalog of recipes...
This looks so yummy! I am so thankful that you are making/canning from the new canning cookbook! I have the book but I have not used it yet and I am excited to try it. The recipes you made were on my list, so thank you so much for showing us how they turn out!
Thank you so much for emphasizing "don't tip your jars when taking them out of the canner." When I watch other canning videos, it makes me crazy to see people tip the jars to dump off the water. Not only is the jar lifter imbalanced and can lead to you dropping a jar, but the seal is still soft (even if it is completed) and food or juice can still get in between the jar rim and lid and prevent the jar from sealing properly. I've been canning for 45+ years--even teaching classes on canning, and appreciate your efforts to inform the public on the proper methods to use when home canning..
I can't wait to make this! I'll be picking up ingredients for it tomorrow at the latest! I think I might sub poblano peppers (the canned version of what you used) depending on what's available, and I do like the idea of using beer for cooking liquid. Thanks again for sharing!
My hubs was watching this with me and said, that's the one you've been following for so long. Figures she's geeky in the kitchen just like you. lol The sauce sounds amazing. My book order now states it will be here a week later than they initially said. :(
oh Lisa that sucks about your book if it were me I'd be chomping at the bit to get that book in my hands I've got a list a mile long to get to canning out of there too so I'm sure you'll be on that same bandwagon and tell your hubby thanks for watching
You've been giving me lots of ideas for when I get my book. When you were reading the recipes the other day my mouth was watering. I have lots to keep me busy until it gets here. :)
O my gosh!!!! I spent yesterday going through this book, and had this on the list! I actually had to put the pages down on paper so I can go right to my "To Do" list. I'm going to do the Lemon Jelly this week. Actually, I paid 22.95 in NY because I didn't want to wait to order online. Feel free to video your Enchiladas when using this from your pantry!🙋
This enchilada sauce is the BOMB. I love it. Im wondering if you or any of your followers have tried the "Fiery Fermented hot Sauce" from the same book on page 264. Think I'm gonna go there. I've got my Habs, goggles, Hazmat suit and Im taking my food processer out to the back porch! Let me know if you hear anything about this recipe! I love your channel by the way... Deb smith, Yakima, WA.
I was wondering if you might be showing us a recipe using this sauce. I am thinking of making it because it really looks so good but I don't use a lot of enchilada sauce other than just on enchiladas! I would love other uses for it. Thanks so much, I can not tell you how much I am enjoying all of these canning videos!! Just love them😀
Try using a brown ale such as Newcastle instead of light beer. It's fabulous and adds such a depth of flavor, so much more than light beer. Brown Ale, or a Red Ale, but I would avoid a heavy dark stout. Also, add a few prunes to your recipe and let them cook down. You will be amazed how wonderful those two changes are in your sauce. I use prunes instead of sugar, they are sweet so subs for sugar, but so much more flavor.
Ms. Linda, loved your giggles :)) we are learning a lot from you. my ma made 4 boxes of pints of this...delicious :)) way better than the canned version at the groceries.
Linda, I love watching your vids. Always a lot of good information, and you have a nice way of anticipating what people might wonder about, and supplying the answers. What I always wonder about, though, is how do you do so much cooking and canning without wearing an apron and not ruin your clothes? No matter how careful I am, lol, I end up splashing something. I am really looking forward to doing the enchilada sauce this year. Thanks for all your hard work!
I love your canning videos. I have been canning for over a year now and my pantry is filled with a lot of your recipes. I have a question , iran across a sale on #10 cans tom sauce for $1.66 I bought several cans. was wondering if it would be safe to substitute that in recipes instead of fresh tomatoes and if so would the quantity be the same?
I am not a beer drinker is there something else to use instead of the beer? I am definitely going to get the canning book. Thank you for all that you share.
Linda this looks Awesome! I only do water bath canning. I have an XL Pressure Cooker but I think you said not to use to canning, is that right? If so could I freeze this sauce. If so how long would it last.
Looks AMAZING! Linda! you make everything look so easy! After watching your intro on the book, I asked Hubby to order it for me and now I have it! YAY! I want to make the Enchilada sauce, but I don't want the sugar, can I leave it out?
YAY! HOORAY! You read my mind lol! This was on my list to make this week ^ _ ^ ... How much sugar are you reducing to next time? Can't thank you enough for doing these vids for us as it is SO much easier for this total visual learner to can. TFS! (HUUUGS) and much continued Alohas to ya! ^ _ ^
HI Linda! I made that enchilada sauce, I used 6 California dry chilies and 6 New Mexico. I didn't like the taste of the sugar I only used 1/4 cup of that. I definitely think it needs more garlic...maybe add garlic powder? Would it matter if I added more of the dry spices? Would it hurt the safety of the recipe? By the way I only got 6 pint jars, I used all the ingredients as noted, Do you know could have happened there?
This looks so good! Linda, i am thinking of buying an american canner but i have a glass top stove. I dont think i can use it for canning. Will an electric stove top work? Any suggestions? Thanks!
Hello Linda. I'm wondering if I could make this but leave the sugar out. We don't really like any sweetness in our chili. I'm thinking I could but was hoping for you opinion.
Just bought the book via your link, thank you Linda! Like you, we prefer more garlic and less sweet. What amount of sugar do you recommend instead of the amount listed?
Linda, how much do you pay for your Tattler lids and rings? I went on Amazon.ca and a pack of 12 started at $20. I checked "Canadian Tire" (it's a Canadian hardware store where traditionally we always buy our canning supplies). There is 1 store that has them in stock and the wide mouth are $12.99 and the regular are $9.99. I checked (on-line)and out of 15 Canadian Tires stores only one store has a few in stock (7 packages in total). I just wanted to know if the price at Canadian Tire is similar to what you pay and is Amazon.ca REALLY over charging at $20 per box of 12?
I have a possibly silly (?) beginner canning question....I don't always know exactly how many jars of product I will get when I can things like tomatoes from my garden. When I put the lids in the hot water, if I don't need one of the lids, can I use it next time, or when it hits the hot water it's finished?
Awesome! Thank you so much! Do you have a favorite model or size that you recommend? There are five (soon to be six!) of us, and we have a pretty good-sized garden with plans of expansions, so any advice would be appreciated!
I know this is an old video but you added an extra jar of tomato sauce to change the thickness. Do you think the recipe is off since you still didn't make a full 8 pints with the added liquid.
Hi Linda, you are my canning Guru, I always tip my jars to get the water off. See what I learned by watching your video? I bet you didn't even realize you said not to do that. But you didn't say how much water to put in the canner. :(
I know this is old but these ladles are still out there and I see a lot of people using them. I want one but I don't know what keywords to use I don't know if it's silicone or made of what. Anybody have a link to those ladles?? Thanks in advance! :-)
i love love love love the sauces!!! i spend so very much money on condiments. this is going to save me so much money next year. lol. I'm still in the process of gathering canning supplies. Newbie!! i use to can with my mother. when she passed i stopped. then i saw your videos and poof!!! you lit a fire under my ass. lol. so thank you for that. keep the videos coming. OH. I almost forgot. i have an avocado tree and it shames me to admit how much avocado I throw to the mulch each year. ((i just cant eat that much guacamole)). do you know of a way to preserve it?? i tried freezing it....(way bad results)
TheCreativeChica I no this is a little late but yes you can always go down in jar size as long as you keep the bigger jars time. so keep the 50 minutes if you do. and also keep the same headspace.
I'm super new to canning. So I have a probably dumb question lol. Why pressure can if this recipe has tomatoes, as opposed to water bath canning. I thought tomatoes have enough acidity? Thanks!
tomatoes aren't acidic. They run the neutral line. In order to water bath them safely, you have to add acid to them. I NEVER water bath can my tomatoes, even with citric acid. Its just safer to pressure can them. I only water bath can tomatoes when making salsa because of the high acidity due to the vinegar. Hope that helps! :)
Tomatoes these days often are hybrids, bred to be less acidic than heirloom varieties. Some Ball recipes add acid to tomato products that are then water-bath processed, but in this case, there was no added acidity in the original recipe. Linda added some vinegar, but was wise to pressure can it because she wasn't in a lab and couldn't test the actual acidity of her tweaked recipe. Thickness of the product being canned plays a part in the processing time, too.
I would say it's medium. For me, it's mild, but then I like hot food, so for you I would say consider it medium. Those are dried Ancho chile's, which you can buy ancho chile powder to try some first before canning a bunch and it's too hot for you. But you can just use more tomato, less peppers also.
That does look 100xs better, and it's got BEER in it!! Thank you Linda. p.s. what type of red pot is that you used and what size? i think I need to add one of those to my arsenal. :)
if you're wanting to start canning I would start with water bath canning so jams jellies pickles any high acid food and then that sets your good habits of cleanliness
First I gotta buy the new Ball Canning Book, second I gotta make this enchilada sauce what a awesome addition to the canning closet! Thanks Linda look FAB!
This is my maiden voyage with pressure canning. This sauce MUST be made! My new All American arrived yesterday and is ready to get busy. Thank you for your awesome videos Linda!
I am loving these canning videos.
Thank you Linda. Your recipes and your canning are a blessing of inspiration to me.
This is the best canning book I own. I love the "green pages" that give you several options, like the salsa page or the simple one jar meals page. Fantastic stuff right there!
Linda, you are such a great teacher and a joy to watch. You really do inspire me to try new things to can. Thank you!
I really like that you take every video as an opportunity to teach us something new every time. Even if it seems like common sense to one person, it may not be to another. I have learned so much watching your videos. Especially lately since you've been giving us a lesson each time. ❤️
You are always such a joy to watch! Your excitement and enthusiasm for what you do inspires me and I thank you.
That looks great! I never really thought about canning my own sauce. I mean I make an enchilada sauce we all love but I never canned it. I think I will remedy that soon!
I will look forward to seeing your version too :)
LOL! I have a video of mine up. I did it five years ago. You can see it here! Thanks for asking! th-cam.com/video/fUntBVqn-LI/w-d-xo.html
+Noreen's Kitchen I like the idea of doing it and having it on the Shelf instead of having to take the time to make the sauce which isn't hard but it does take a little bit extra time and if you're having enchiladas or something like that on the Fly it's nice to just grab a jar
+Noreen's Kitchen I like the idea of doing it and having it on the Shelf instead of having to take the time to make the sauce which isn't hard but it does take a little bit extra time and if you're having enchiladas or something like that on the Fly it's nice to just grab a jar
Just got mine last week. I like canning finished recipes. Open the jar and done!
I love this Linda. I can follow along with my book. This is what i am loving this new book and all the new videos. I grab my book and follow along.
I am so very thankful for all of your canning videos!! I love that you bring us along! I feel like I am right in the room with you. Please keep up the great work. Keep canning!!!
I really enjoy watching your videos; used to can a little bit with my mom, but she is gone now and could really use the "help" now that I am getting into homesteading. We put out a huge garden this year and plan to be very busy...
oh my goodness I've been so excited waiting for this one thank you! It's always your little tweaks that peak my interest in your canning recipes.
I made this today and it turned out great! I did Doctor it a bit like adding some smoked chipotle peppers! So good! It has an amazing smokey flavor
HMMMM yum!
My recipe uses the canned Chipotle peppers in place of the dry chilies.
Love your canning videos, Linda. I just started canning again after a 25 year gap. So much information in your videos, almost a like a class! Keep up the great canning sessions.
hey, Linda! i just received the new Ball book; yes, $24.83 thru Amazon.ca, but, since i also ordered some new Clear Jel, the order was over $25 so the s&h was free. i am spending this afternoon going through it and some other canning books i have, time to sort them. i also have the Amish Canning Cookbook, which you had on a while ago, but that is coming separately; no s&h since it was part of my original order!! i will also be making some of the p.c.'d meals in the new Ball book as we go to our remote fishing camp & easy, peasy lemon squeezy is best when you're in the middle of no-hydro land, as you know! thank you, and please keep the videos coming, you are very inspirational for us canners
Yum this looks delicious. Love seeing your canning videos
yes a very good instructor....thank you I'm tempted to try this. I've done the cherry pie filling and cherry in juice and now I want more
LOL I get the question about using home canned in place of store bought canned too. I just say, if you canned it then it's canned....LOL Right now I'm really low on my home canned tomato products though. I hate to run out of things so I have a case of #10 cans of diced tomatoes in my pantry. That way I can make my own (better flavored) tomato products anytime of the year. I make sure the large cans have no ingredients but diced tomatoes from the USA. It works out great and in the large cans (from Costco or Cash & Carry) it is much cheaper than buying fresh tomatoes. Of course fresh, homegrown is best but in a pinch it works out great. This recipe looks great, I have to add it to my must do list. Thanks for the motivation!
I know Linda I actually do try to keep some of those number 10 cans on hand as well I use the number 10 can of tomato sauce to make my BBQ sauces in large batches and I to make sure it was grown and packaged in the US if more people did this we'd have less environmental problems because you're leaving less of a footprint not just in the landfills but in the factories that produce those cans LOL
I love that you made this because my son always wants chicken enchiladas for his birthday which is this month. so I will be make some of this.
Thanks for this video. I went to your link yesterday and ordered that Ball Cookbook, and couldn't stop there... Oh no, I also got two more cast iron skillets... yeah a 15" one for camping and whatever. Thanks for all your videos Susie in TN
I'm going to try this one tomorrow! I can't wait to try it. Thank you so much for your inspiring videos.
I'm so going to try this. thanks for walking us thru
oh sound and looks yummy. My friend and i are going to try this next week thanks love love your videos, lots of good info and recipes
I love your canning video. More please! Love all your videos they are very helpful and informative. Thank you for sharing such wonderful things. It is much appreciated.
thank you so very much always good to hear that
I'm glad you did this one. It was on my list to do. Awesome
i have this book too and didnt realize it had this recipe in it! HAHAHAHA i must do this, maybe this weekend! :D thanks mama!
i gotta find mexican chili peppers. HAHAHAHA we dont get that here in Middle of Michigan! LOL
The Kneady Homesteader ..
Wal-Mart carries them.
Thank you, thank you, thank you. I have been wanting to do this for ages and now I can. (And now I have to get the new book too.)
i've been watching your videos for a few years now... first time comment... you are amazing... my grandmother taught me the basics of canning... and you have expanded my knowledge base... thank you so much for that... i love enchiladas... do you have a green (verde) version of this... its my favorite for chicken... if not it would be a great addition to your catalog of recipes...
This looks so yummy! I am so thankful that you are making/canning from the new canning cookbook! I have the book but I have not used it yet and I am excited to try it. The recipes you made were on my list, so thank you so much for showing us how they turn out!
This is wonderful :)
Thank you so much for emphasizing "don't tip your jars when taking them out of the canner." When I watch other canning videos, it makes me crazy to see people tip the jars to dump off the water. Not only is the jar lifter imbalanced and can lead to you dropping a jar, but the seal is still soft (even if it is completed) and food or juice can still get in between the jar rim and lid and prevent the jar from sealing properly. I've been canning for 45+ years--even teaching classes on canning, and appreciate your efforts to inform the public on the proper methods to use when home canning..
I can't wait to make this! I'll be picking up ingredients for it tomorrow at the latest! I think I might sub poblano peppers (the canned version of what you used) depending on what's available, and I do like the idea of using beer for cooking liquid. Thanks again for sharing!
My hubs was watching this with me and said, that's the one you've been following for so long. Figures she's geeky in the kitchen just like you. lol The sauce sounds amazing. My book order now states it will be here a week later than they initially said. :(
oh Lisa that sucks about your book if it were me I'd be chomping at the bit to get that book in my hands I've got a list a mile long to get to canning out of there too so I'm sure you'll be on that same bandwagon and tell your hubby thanks for watching
You've been giving me lots of ideas for when I get my book. When you were reading the recipes the other day my mouth was watering. I have lots to keep me busy until it gets here. :)
Always more heat! :) Totally the way to go making your own sauce. Great video, Linda!
You are very good @ teaching!
Thank you so much!
I am new to your channel and canning and I am liking it! Thank you for sharing!
thank you ...you always give me the courage to try
I always get inspired after watching your videos, this inspires me to also buy that book!
Thanks for sharing. I love your canning videos.
O my gosh!!!! I spent yesterday going through this book, and had this on the list! I actually had to put the pages down on paper so I can go right to my "To Do" list. I'm going to do the Lemon Jelly this week. Actually, I paid 22.95 in NY because I didn't want to wait to order online.
Feel free to video your Enchiladas when using this from your pantry!🙋
I love watching your videos ! thank you !
This enchilada sauce is the BOMB. I love it. Im wondering if you or any of your followers have tried the "Fiery Fermented hot Sauce" from the same book on page 264. Think I'm gonna go there. I've got my Habs, goggles, Hazmat suit and Im taking my food processer out to the back porch! Let me know if you hear anything about this recipe! I love your channel by the way...
Deb smith, Yakima, WA.
Just bought the book!! Love it!
I was wondering if you might be showing us a recipe using this sauce. I am thinking of making it because it really looks so good but I don't use a lot of enchilada sauce other than just on enchiladas! I would love other uses for it. Thanks so much, I can not tell you how much I am enjoying all of these canning videos!! Just love them😀
Very good..it looks tasty!!
Got mine on its way, so excited-😀
Looks good👍 i just made my own chipoltle tobasco sauce yum!
You inspired me to dust off my old all american and try your enchilada sauce. It was just too tempting.
Welcome Sister ! looks "AWESOME" !!!
you need to try this in a small batch it is delicious
I will thank you !
Try using a brown ale such as Newcastle instead of light beer. It's fabulous and adds such a depth of flavor, so much more than light beer. Brown Ale, or a Red Ale, but I would avoid a heavy dark stout. Also, add a few prunes to your recipe and let them cook down. You will be amazed how wonderful those two changes are in your sauce. I use prunes instead of sugar, they are sweet so subs for sugar, but so much more flavor.
That sauce looks wonderful, Linda! I would really like to see you can something in the XL pressure cooker that we all got last year. Thanks.
Ms. Linda, loved your giggles :)) we are learning a lot from you.
my ma made 4 boxes of pints of this...delicious :))
way better than the canned version at the groceries.
Love it, BTW thanks for the tip on Big Family Homestead!
Another amazing video!! Thank YOU!!
I just got my
Book! Gonna do this one!
"Peppers in the Pot"..good book title!!
lol
Linda, I love watching your vids. Always a lot of good information, and you have a nice way of anticipating what people might wonder about, and supplying the answers. What I always wonder about, though, is how do you do so much cooking and canning without wearing an apron and not ruin your clothes? No matter how careful I am, lol, I end up splashing something. I am really looking forward to doing the enchilada sauce this year. Thanks for all your hard work!
Thanks for the enchilada canning recipe, Linda. I really wanted to see this one. What is the time for quarts please?
Linda, I am looking for a general Taos sauce that can be cannned. Do you have one?
nice enchilada sauce. I like making my own as well, I just don't can it. I will freeze it
I love your canning videos. I have been canning for over a year now and my pantry is filled with a lot of your recipes. I have a question , iran across a sale on #10 cans tom sauce for $1.66 I bought several cans. was wondering if it would be safe to substitute that in recipes instead of fresh tomatoes and if so would the quantity be the same?
I am not a beer drinker is there something else to use instead of the beer? I am definitely going to get the canning book. Thank you for all that you share.
Linda this looks Awesome! I only do water bath canning. I have an XL Pressure Cooker but I think you said not to use to canning, is that right? If so could I freeze this sauce. If so how long would it last.
I’ve been looking for a good recipe to Can. thank you so much. Can’t really read all of your handwritten notes at the bottom of the recipe.
Looks AMAZING! Linda! you make everything look so easy! After watching your intro on the book, I asked Hubby to order it for me and now I have it! YAY! I want to make the Enchilada sauce, but I don't want the sugar, can I leave it out?
can you tell me where you got your mat on the counter while the jars are cooling
amzn.to/2eUxUVM
YAY! HOORAY! You read my mind lol! This was on my list to make this week ^ _ ^ ... How much sugar are you reducing to next time? Can't thank you enough for doing these vids for us as it is SO much easier for this total visual learner to can. TFS! (HUUUGS) and much continued Alohas to ya! ^ _ ^
Also, I would like more sun oven videos. Thanks.
HI Linda! I made that enchilada sauce, I used 6 California dry chilies and 6 New Mexico. I didn't like the taste of the sugar I only used 1/4 cup of that. I definitely think it needs more garlic...maybe add garlic powder? Would it matter if I added more of the dry spices? Would it hurt the safety of the recipe? By the way I only got 6 pint jars, I used all the ingredients as noted, Do you know could have happened there?
This looks so good! Linda, i am thinking of buying an american canner but i have a glass top stove. I dont think i can use it for canning. Will an electric stove top work? Any suggestions? Thanks!
Linda can I can this in 1/2 pints? Same pressure and time of course
love this recipe!! I just made it. how much water do I add to my canner? 2 inches or cover? it's really yummy.
Hello Linda. I'm wondering if I could make this but leave the sugar out. We don't really like any sweetness in our chili. I'm thinking I could but was hoping for you opinion.
Just bought the book via your link, thank you Linda! Like you, we prefer more garlic and less sweet. What amount of sugar do you recommend instead of the amount listed?
Linda, how much do you pay for your Tattler lids and rings? I went on Amazon.ca and a pack of 12 started at $20. I checked "Canadian Tire" (it's a Canadian hardware store where traditionally we always buy our canning supplies). There is 1 store that has them in stock and the wide mouth are $12.99 and the regular are $9.99. I checked (on-line)and out of 15 Canadian Tires stores only one store has a few in stock (7 packages in total). I just wanted to know if the price at Canadian Tire is similar to what you pay and is Amazon.ca REALLY over charging at $20 per box of 12?
I have a possibly silly (?) beginner canning question....I don't always know exactly how many jars of product I will get when I can things like tomatoes from my garden. When I put the lids in the hot water, if I don't need one of the lids, can I use it next time, or when it hits the hot water it's finished?
You can use it next time :)
+Linda's Pantry thanks. I thought I could, and have been using them again, but I never read anything specifically saying yes or no...thanks again!
What kind of dried peppers so you suggest??
What size and brand of canner are you using? I'm excited to buy my first one but I don't know a thing about them.
Love your videos!! Do you know if I would be able to pressure can on a glass-top stove?
Yes but you need a Presto pressure canner :)
Awesome! Thank you so much! Do you have a favorite model or size that you recommend? There are five (soon to be six!) of us, and we have a pretty good-sized garden with plans of expansions, so any advice would be appreciated!
amzn.to/1PoJQrn
Linda's Pantry Thank you!!!
I'm all out so guess what's on next weeks chore sauce!
You go girl :)
I know this is an old video but you added an extra jar of tomato sauce to change the thickness. Do you think the recipe is off since you still didn't make a full 8 pints with the added liquid.
What is the difference between Mexican oregano and regular oregano from the store?
Do you have to add the sugar at all? I don't like sweet sauce. When I make my own any sauce I never put sugar.
I'm learning from you...thank you
Can you use Green Chilies, we use mild, instead of Red Chilies?
what time was it? lolol....! another great video!!!
It's always 5 o'clock somewhere haha
The Zaycon fresh meat link you posted..is their meat grass fed organic..no hormones???
Hi Linda, you are my canning Guru, I always tip my jars to get the water off. See what I learned by watching your video? I bet you didn't even realize you said not to do that. But you didn't say how much water to put in the canner. :(
I know this is old but these ladles are still out there and I see a lot of people using them. I want one but I don't know what keywords to use I don't know if it's silicone or made of what. Anybody have a link to those ladles?? Thanks in advance! :-)
i love love love love the sauces!!! i spend so very much money on condiments. this is going to save me so much money next year. lol. I'm still in the process of gathering canning supplies. Newbie!! i use to can with my mother. when she passed i stopped. then i saw your videos and poof!!! you lit a fire under my ass. lol. so thank you for that. keep the videos coming.
OH. I almost forgot. i have an avocado tree and it shames me to admit how much avocado I throw to the mulch each year. ((i just cant eat that much guacamole)). do you know of a way to preserve it?? i tried freezing it....(way bad results)
I'm only cooking for one, can I can these in half pints? If so, same amount of time?
TheCreativeChica I no this is a little late but yes you can always go down in jar size as long as you keep the bigger jars time. so keep the 50 minutes if you do. and also keep the same headspace.
I'm super new to canning. So I have a probably dumb question lol. Why pressure can if this recipe has tomatoes, as opposed to water bath canning. I thought tomatoes have enough acidity? Thanks!
tomatoes aren't acidic. They run the neutral line. In order to water bath them safely, you have to add acid to them. I NEVER water bath can my tomatoes, even with citric acid. Its just safer to pressure can them. I only water bath can tomatoes when making salsa because of the high acidity due to the vinegar. Hope that helps! :)
Thank you Heather :)
Makes sense! Thank you! I just started planting my garden today and am ALREADY counting the days to the first harvest lol...😁
Tomatoes these days often are hybrids, bred to be less acidic than heirloom varieties. Some Ball recipes add acid to tomato products that are then water-bath processed, but in this case, there was no added acidity in the original recipe. Linda added some vinegar, but was wise to pressure can it because she wasn't in a lab and couldn't test the actual acidity of her tweaked recipe. Thickness of the product being canned plays a part in the processing time, too.
How much heat do those dried peppers have? We are a bunch of wimps!
I would say it's medium. For me, it's mild, but then I like hot food, so for you I would say consider it medium. Those are dried Ancho chile's, which you can buy ancho chile powder to try some first before canning a bunch and it's too hot for you. But you can just use more tomato, less peppers also.
My husband loves chicken enchiladas... Is is possible to can shredded chicken in the enchilada sauce?
susan dowty
You can since you're pressure canning...the processing time may be longer...my chocked soup for pint jars is 1 he 15 min
Uh-maze-ing!
That does look 100xs better, and it's got BEER in it!! Thank you Linda.
p.s. what type of red pot is that you used and what size? i think I need to add one of those to my arsenal. :)
it is 200 times better than the store brands and that is a Le Creuset 6 quart dutch oven
+Linda's Pantry
Thank you M'aam.
"It's 5 o'clock somewhere." ;)
Do you have any suggestions on anything for first time canning? Want to learn as much as I can!
if you're wanting to start canning I would start with water bath canning so jams jellies pickles any high acid food and then that sets your good habits of cleanliness