Several years ago my cousin moved from CA to my city, NYC. I went to her apartment and gave it a thorough cleaning and put a few things in the fridge for her. The big hit was "Make your own chicken soup" ingredients. In separate containers in the fridge I left her noodles, rice, vegetables poached in chicken broth, and shedded poached chicken. I left a container of plain chicken broth/soup in the fridge and a few in the freezer. All she had to do was mix and match what she wanted. It was such a hit that the "make your own chicken soup" package is what I now bring to someone who needs a bit of love and support. I find it comforting to have jars of plain chicken soup in my pantry and freezer. I can use it for cooking, or I can turn it into chicken soup. And if any of you have Greek friends, ask them for some Avgo Lemmono. (That's not how its spelled, but how it sounds.). Then ask for the recipe!
Pam, I dont comment much, but I have been watching your vidoes since the pandemic. I have learned so much from you!!!! I appreciate every single video to teach me how to garden, can etc. Thank you for all the hard work to educate us. I am grateful.
Pam, thank you so much. Your teaching method is absolutely perfect. I haven’t been in a proper classroom in 30 years and I was so excited to get some lined paper and take notes. You should consider adding a Thanks button so we can show you our thanks ❤️
I doubt we would have so many high 😢school dropouts if you could teach the teachers how to teach make learning fun. I bet your students just loved you. Great lesson
Thank you so so much for these classes! I had a father growing up more so than a mother. So I never got to learn canning, cooking, etc. The fact you do this and for free is so much of a help to people like me. You have helped me more than you know. THANK YOU BLESS YOU BOTH❤You could literally be saving lives with all of the info you put out. ❤
My grandmother was a canner, and, i inherented all her supplies, however my mother never bothered to learn any of her tricks. Watching your videos makes me feel like i havent lost out on the opportunity to learn this survival skill! Im a botanist and having access to these scientific approaches is just wonderful! Thank you so much! Sending love all the way from Australia!!
We spell the butter & flour mixture ’roux’ in south Mississippi. Being close to New Orleans, LA we make a lot as a base for gumbo. You make it really dark but not burnt to get that deep rich flavor. I use chicken broth in most of my gravy’s. I’m loving all y’alls videos & knowledge on prepping for our future through canning and dehydrating and dif cooking. +++ Mmmm.. mushrooms yummy. Thanks & God Bless y’all.
I generally don’t like cooking anything that takes more than 30 minutes, but after watching RRH classes and shown how to do things step by step, I am encouraged! I am trying this cream of mushroom and cream of chicken soup recipes. We are in the times where we do need to prepare for grid down or other emergency scenarios, so we do have to do the work. Thank you, Pam for showing us precisely step-by-step cooking. It really helps me!
Love the intro! and thank you for the creamy soup tips! Oh yes, I found the link on the Web page! just had to scroll down to the near end! Thank you for these! We love the Bear Creak country kitchen soups! We also stocked some in long shelf packaging as now the cost is almost 6 dollars a piece in some stores, Blain's Farm and Fleet mail order sells them at a reasonable price if you want to buy in bulk. The BEST one is the Minestrone! Oh it's so good! you'll want to add little extra water though, and at one time I took out half of the large pasta and added a can of beans to it. still was delicious! esp is you sneak in meat balls!
Oh my goodness…I’m admitting that I was getting ready to dry can potatoes (we had a huge crop)…wow your explanation just convinced me to stick with the pressure canning in liquid!!! Thank you ❤
Good! I was horrified when I first saw one of those dry canning videos! I've only been canning for a year and was terrified to start with, those videos made me know I chose the correct path.
The only thing I can think of is instant Clearjel, which is meant for freezing. Cook type Clearjel has been approved for a specific use in certain fruit pies by the USDA and NCHFP, while some extensions have tested (and accepted) a few additional canning uses. This is from her own trusted source referenced in the description, Healthy Canning, in their article specifically about Clearjel.
This was great! I am always upset when I find a channel that has all these weird rebel way of doing things. One reason why I love your channel so much is your so good at teaching , and you vary what your teaching , and you use safe methods ! Please keep on going ! We love you both !
Some people are willing to take risks and play canning roulette with malpractices. I certainly don't mess with that. I saw someone canning bacon the other day. Thank you for your amazing videos. I learned canning last year, and you have been my main source of information. You're a great teacher.
Thanks for your comments. Pam retired two-years ago and I retired three-years ago (both at the end of the fall semester). Pam's last 5 1/2 years was as an administrator and 4 1/2 before that as a faculty member. My last 10 years was as a faculty member. Now, we spend our time working on our RRH projects. Jim
Thank you for sharing your wonderful knowledge and teaching us and others. It has helped me immensely in the way I want to preserve and prepare food for my family and friends. I really appreciate the hard work you and Jim put into your helpful videos. Much love and respect from Georgia. May God continue to bless and be with you both.
I am SO excited to hear you are doing a video on cheesemaking from powdered milk. I hope you will also consider doing a book on this subject. Especially as there is so much information on it that you can't do it all in a class.
I love your experiments! they give me ideas. Like I can probably make my broth with all the leafy greens and herbs I want the flavor of, and then remove them before using in the actual recipe for canning. Thanks for sharing!
I have watched a video on dry canning potatoes. I won't risk it. I would however love it if there was a way we could crowd-fund the testing of some of these rebel canning recipes. Any ideas Pam?
QUESTION: How would you adjust the liquid content to get a “condensed soup” (out of the can) consistency? I have used “cream of“ soups right out of the can without adding additional liquids as part of some of my personal recipes. I would love to have not only the recipes here in, but the ability to create a condensed consistency to support some of my personal cooking needs.
You are amazing!!! I truly appreciate your trainings. I recently bought a FD and will be making lots of powders. Thank you so much for sharing your knowledge on how to preserve nutritious food and savor homemade flavors.
Hi Pam, love the class! I was howling when I heard your reaction about canning potatoes without liquid. When I saw that video, my first thought was "what would Pam say"? Now I have the answer! 😂
Thank you. New to canning, always look to you for advice. I'm 71yrs old. Helped mom with preserving foods when i was a teen. Never did it myself. Just got my pressure canner yesterday. I do watch other channels do canning, but, very suspicious about some of their methods. I trust everything you say. You back up you methods with scientific facts & FDA RECOMMENDATIONS. THANK YOU SO MUCH for teaching us the correct ( less deadly, lol) ways .
If you ever decide to purchase this, I would be interested in your opinion of its taste and texture in the recipes you make. You cook much more than I do and I would value your opinion.
Since I seen freezer bricks we make a lot of them and not all soups. We use those Glad plastic containers and perfect for two. My military husband loves what he has called FMREs (Frozen Meals Ready to Eat)😂. I love making soups and they are So handy especially when we are lazy or in the summer busy in the garden. I do have a dry mix recipe book and need to take some time this winter to prep more. It is very scary what some are showing to the untrained preserver. Hope they find your channel. Great job you two!
You are absolutely the best teacher!! No elephants allowed in my kitchen. I will be following the USDA. Heat transfer is so important. Thank you for all you do to teach us.😊
There are such special processes that commercial canners have to go through to make the canned dairy and thickened soups and gravies, they have the tests, they have the proper equipment, leave it to the pros to be food safe. Still I love Red Feather Butter and Bega Cheese imported
Ok, then stay with your commercially canned products. And yes, there are thousands of commercially canned products that are very good and safe. For home canning, we suggest is that you follow the USDA tested recipes to be safe. It is a lot of work and time involved, but there is that sense of satisfaction. Jim
@@RoseRedHomestead I was commenting on the processes that they can do for the canning of the foods we can't do at home, actually wondering what the differences are, And I WAS NOT being opposed to the lovely processes you show us how to make. Just knowing that the commercial canners can do what we can't, would love to know what they do that is different. Just saying, curious, not opposed
I'm so happy to listen to this video! I'm done buying canned soup, so many of them are made with bioengineering....I've made a dry mix with freeze dried celery. Hope to hear how to can cream soups.....thank you!
These classes are wonderful and I have to support the person who wished you were her professer in college or even in elementary/high school. Boy did I miss out! Thank you! Do you think you could have a class about all of the uses of using bean powder for soups, thickeners, etc. and even benifits those with high bloodsugar believe it or not!
Thank you for doing all you do for us that want to do safe canning for our families. I just shared that video today!! There’s a Rebel canning group on Facebook- I couldn’t help myself. I had to share it. 🤷♀️
I also thicken most everything with modified corn starch(not instant, the cookking variety) , which is approved for canning. So for something requiring thickening that only uses flour, it works ok. Haven't tried any roux type recipes with it.
Pam, thank you so much! Have been following you for years and so appreciate your time and willingness to research and provide safe canning and preserving ideas for our pantry. ❤❤❤
I can not seem to find the download you talked about. LOVE your information. I consider you my go to person on all aspects of storage prepping. I am glad I can be in your classroom on TH-cam!
I have a fellow canner that cans butter and bacon. I’ve told them not to do this but they say it’s fine and they haven’t gotten sick as well. I would never do that.
What attracted me to your channel when I was learning to pressure can a year or so ago was your sticking to USDA guidelines. So many TH-camrs just did what they wanted. I wanted to do it safely, and you always do.
love your channel. i used to be a rebel canner, no no one got sick but i decided any product that shouldn't be canned safely i will buy commercial product's. my Q for you is why is is ok to can apple butter?
As someone who has celiac I always have diy dry soup “cream of” mixes on my shelf. I grew up with campbells soup casseroles such as tuna casserole, pork chops and cream of etc. Quick meal prep became possible again with the dry mixes.
You're an awesome instructor!! I was an equestrian instructor for 14 yrs...I hope I was back then as effective and classy as you are now in presenting this material !! 😃👍
Dr Pam. I love watching your videos. I am a bit confused though. Right now, in my canner, I have your recipe for split pea and ham soup. This is pureed and you just now mentioned not to puree soup. Also, I just watched your video on canning apple pie filling, and it has the gel thickener in it and you now just said not to use that. Can you please clarify for me. By the way, the pea soup is absolutely delicious.
I purchased some silicone freezer trays. Each section holds 1/2 cup. I have stored chicken and turkey broth and I can’t wait to make these two a store them in the way. Thank you Pam and Jim for your expertise. I li e these classes.
Yes I have had the symphony of air exchange also. The first time I was very concerned and thought I did something wrong. So glad you covered that in this video. Thank you for reassuring me.
The only canned cream soup we use is cream of mushroom soup. But I do add mushrooms to other soups and stews and I use cream of mushroom soup to make gravies and sauces. I really wanted to have a safe way to can mushrooms and I love this. I will be making a couple of batches and it will enhance my pantry by having a ready source of mushrooms to use.
I've been loving your videos practically since your beginning. So im definitely looking forward to the RRH Classes. However I was uable to locate the information sheet for this one.
I love canning chicken soup. It’s a quick and easy lunch for my husband and I. Just dump, add a few cubes of roux and frozen dumplings and simmer. 🤤 Thank you so much Pam. You’ve taught me sooo much about canning. 🤗
I’m looking forward to making cream soups with all my vegetables that I fd and turned into powders. Every vegetable that I could get my hands on and can afford because I have a black thumb when it comes to gardening i fd and then powdered. Thanks for the tip for the potato flakes for a thickening I have a lot of packaged flakes I can repurpose.
What a darling photo of the two of you! I appreciate all the needed information you both share with us. Thank you so much for taking so many under your wing and tech us “line upon line, precept upon precept, here a little, there a little.”
🇦🇺I use a mesh draw string bag to put in any herbs that I need to take out later (similar to party favour bags). It just makes it easier especially if you use pepper corns and bay leaves etc.
Several years ago my cousin moved from CA to my city, NYC. I went to her apartment and gave it a thorough cleaning and put a few things in the fridge for her. The big hit was "Make your own chicken soup" ingredients. In separate containers in the fridge I left her noodles, rice, vegetables poached in chicken broth, and shedded poached chicken. I left a container of plain chicken broth/soup in the fridge and a few in the freezer. All she had to do was mix and match what she wanted.
It was such a hit that the "make your own chicken soup" package is what I now bring to someone who needs a bit of love and support.
I find it comforting to have jars of plain chicken soup in my pantry and freezer. I can use it for cooking, or I can turn it into chicken soup.
And if any of you have Greek friends, ask them for some Avgo Lemmono. (That's not how its spelled, but how it sounds.). Then ask for the recipe!
Pam, I dont comment much, but I have been watching your vidoes since the pandemic. I have learned so much from you!!!! I appreciate every single video to teach me how to garden, can etc. Thank you for all the hard work to educate us. I am grateful.
I like this video, because it gives me a path around the Bioengineered ingredients that are found in so many cream soups.
Pam, thank you so much. Your teaching method is absolutely perfect. I haven’t been in a proper classroom in 30 years and I was so excited to get some lined paper and take notes. You should consider adding a Thanks button so we can show you our thanks ❤️
Agree about the THANKS button!
I love how you put so much work and effort into your work for us. Thank you so much.
You are welcome. Jim
I doubt we would have so many high 😢school dropouts if you could teach the teachers how to teach make learning fun. I bet your students just loved you. Great lesson
Thank you so so much for these classes! I had a father growing up more so than a mother. So I never got to learn canning, cooking, etc. The fact you do this and for free is so much of a help to people like me. You have helped me more than you know. THANK YOU BLESS YOU BOTH❤You could literally be saving lives with all of the info you put out. ❤
We appreciate your comments and enjoy doing the classes. Jim
My grandmother was a canner, and, i inherented all her supplies, however my mother never bothered to learn any of her tricks. Watching your videos makes me feel like i havent lost out on the opportunity to learn this survival skill! Im a botanist and having access to these scientific approaches is just wonderful! Thank you so much!
Sending love all the way from Australia!!
You and Jim are the cream of the crop in the TH-cam world!!! ❤
We spell the butter & flour mixture ’roux’ in south Mississippi. Being close to New Orleans, LA we make a lot as a base for gumbo. You make it really dark but not burnt to get that deep rich flavor. I use chicken broth in most of my gravy’s.
I’m loving all y’alls videos & knowledge on prepping for our future through canning and dehydrating and dif cooking. +++
Mmmm.. mushrooms yummy. Thanks & God Bless y’all.
I see you typed ROUX later on the screen. Ha. No matter how you spell it as long as you don’t burn it … yummy. Lol.
I generally don’t like cooking anything that takes more than 30 minutes, but after watching RRH classes and shown how to do things step by step, I am encouraged! I am trying this cream of mushroom and cream of chicken soup recipes. We are in the times where we do need to prepare for grid down or other emergency scenarios, so we do have to do the work. Thank you, Pam for showing us precisely step-by-step cooking. It really helps me!
So glad you found the information useful!
Love the intro! and thank you for the creamy soup tips! Oh yes, I found the link on the Web page! just had to scroll down to the near end! Thank you for these! We love the Bear Creak country kitchen soups! We also stocked some in long shelf packaging as now the cost is almost 6 dollars a piece in some stores, Blain's Farm and Fleet mail order sells them at a reasonable price if you want to buy in bulk. The BEST one is the Minestrone! Oh it's so good! you'll want to add little extra water though, and at one time I took out half of the large pasta and added a can of beans to it. still was delicious! esp is you sneak in meat balls!
I appreciate the work you put into this. This is the second time I've watched it! Thank you
Oh my goodness…I’m admitting that I was getting ready to dry can potatoes (we had a huge crop)…wow your explanation just convinced me to stick with the pressure canning in liquid!!! Thank you ❤
Good! I was horrified when I first saw one of those dry canning videos! I've only been canning for a year and was terrified to start with, those videos made me know I chose the correct path.
I tried dry canning potatoes and they are not good.
I dry canned with a pat of butter. Fried in a bit of oil or butter. Yum
Clearjel is meant for canning. It's a modified cornstarch that only solidifies upon cooling.
The only thing I can think of is instant Clearjel, which is meant for freezing. Cook type Clearjel has been approved for a specific use in certain fruit pies by the USDA and NCHFP, while some extensions have tested (and accepted) a few additional canning uses. This is from her own trusted source referenced in the description, Healthy Canning, in their article specifically about Clearjel.
Absolutely love this series! Thank you so much for sharing these with us.
You are very welcome.
Всех вам благ, здоровья, добра, мира и процветания!💟💕💜👍💚🧡👍👍👍👍👍💙💖💖👍👍👍💟💕💜👍💚🧡👍👍👍👍👍💙💖💖👍👍👍💟💕💜👍💚🧡👍👍👍👍👍💙💖💖👍👍👍💟💕💜👍💚🧡👍👍👍👍👍💙💖💖👍👍👍💟💕💜👍💚🧡
This was great! I am always upset when I find a channel that has all these weird rebel way of doing things. One reason why I love your channel so much is your so good at teaching , and you vary what your teaching , and you use safe methods ! Please keep on going ! We love you both !
Some people are willing to take risks and play canning roulette with malpractices. I certainly don't mess with that. I saw someone canning bacon the other day. Thank you for your amazing videos. I learned canning last year, and you have been my main source of information. You're a great teacher.
Thank you so much. So glad you are firm in practicing safety in your canning!
We are so lucky. You teach All day and teach us in your off work time. Thank you
Thanks for your comments. Pam retired two-years ago and I retired three-years ago (both at the end of the fall semester). Pam's last 5 1/2 years was as an administrator and 4 1/2 before that as a faculty member. My last 10 years was as a faculty member. Now, we spend our time working on our RRH projects. Jim
Thank you, Pam and Jim, for all your hard work presenting this information!
Thank you for sharing your wonderful knowledge and teaching us and others. It has helped me immensely in the way I want to preserve and prepare food for my family and friends. I really appreciate the hard work you and Jim put into your helpful videos. Much love and respect from Georgia. May God continue to bless and be with you both.
I am SO excited to hear you are doing a video on cheesemaking from powdered milk. I hope you will also consider doing a book on this subject. Especially as there is so much information on it that you can't do it all in a class.
I am thinking about that!d. Thanks for the encouragement.
I love your experiments! they give me ideas. Like I can probably make my broth with all the leafy greens and herbs I want the flavor of, and then remove them before using in the actual recipe for canning. Thanks for sharing!
Sounds great! Jim
I have watched a video on dry canning potatoes. I won't risk it. I would however love it if there was a way we could crowd-fund the testing of some of these rebel canning recipes. Any ideas Pam?
Pam has a data logger that might work for testing these things. She’s also shared where to buy it if anyone wants to test canned food.
Another home run! You are so dedicated it's a beautiful thing. Thank you.
QUESTION: How would you adjust the liquid content to get a “condensed soup” (out of the can) consistency? I have used “cream of“ soups right out of the can without adding additional liquids as part of some of my personal recipes. I would love to have not only the recipes here in, but the ability to create a condensed consistency to support some of my personal cooking needs.
You are amazing!!! I truly appreciate your trainings. I recently bought a FD and will be making lots of powders. Thank you so much for sharing your knowledge on how to preserve nutritious food and savor homemade flavors.
You are so welcome!
Hi Pam, love the class! I was howling when I heard your reaction about canning potatoes without liquid. When I saw that video, my first thought was "what would Pam say"? Now I have the answer! 😂
LOL! You are so welcome!
Thank you Pam for all you and Jim do! I'm looking to making and preserving these two recipes. I always learn something from every video y'all do.
We hope you enjoy them. Jim
Thank you. New to canning, always look to you for advice. I'm 71yrs old. Helped mom with preserving foods when i was a teen. Never did it myself. Just got my pressure canner yesterday. I do watch other channels do canning, but, very suspicious about some of their methods. I trust everything you say. You back up you methods with scientific facts & FDA RECOMMENDATIONS. THANK YOU SO MUCH for teaching us the correct ( less deadly, lol) ways .
Reminder that Hoosier Farms sells powdered cream to make this completely shelf stable.
Very true! A great reminder. Thank you.
If you ever decide to purchase this, I would be interested in your opinion of its taste and texture in the recipes you make. You cook much more than I do and I would value your opinion.
I love the was you explain the science of canning.
Since I seen freezer bricks we make a lot of them and not all soups. We use those Glad plastic containers and perfect for two. My military husband loves what he has called FMREs (Frozen Meals Ready to Eat)😂. I love making soups and they are So handy especially when we are lazy or in the summer busy in the garden.
I do have a dry mix recipe book and need to take some time this winter to prep more.
It is very scary what some are showing to the untrained preserver. Hope they find your channel.
Great job you two!
Thank you so much and I LOVE your idea of FMREs!
I just love how you explain and simplify the instructions on how to do every thing. Thank you so very much for all your time and efforts.
You are very welcome.
You are absolutely the best teacher!! No elephants allowed in my kitchen. I will be following the USDA. Heat transfer is so important. Thank you for all you do to teach us.😊
You are such a great teacher!
By the way, retirement looks good on you!
Thank you so much!
Ty for the egg slicer tip. Great for olives, strawberries & so much more.
There are such special processes that commercial canners have to go through to make the canned dairy and thickened soups and gravies, they have the tests, they have the proper equipment, leave it to the pros to be food safe. Still I love Red Feather Butter and Bega Cheese imported
Ok, then stay with your commercially canned products. And yes, there are thousands of commercially canned products that are very good and safe. For home canning, we suggest is that you follow the USDA tested recipes to be safe. It is a lot of work and time involved, but there is that sense of satisfaction. Jim
@@RoseRedHomestead I was commenting on the processes that they can do for the canning of the foods we can't do at home, actually wondering what the differences are, And I WAS NOT being opposed to the lovely processes you show us how to make. Just knowing that the commercial canners can do what we can't, would love to know what they do that is different. Just saying, curious, not opposed
I have done mushroom & chicken cream soup.And man is it way better than store bought
Thank you! Making jalapeno jelly as I listen. I love your safety and explanations!
I just love these classes! I love all of your videos! You're doing great things!
Thank you so much! That means a lot to us.
Great video Pam and Jim! Hope you had a great Thanksgiving.
Thank you. Yes, our holiday was great.
Thank you for all your hard work Pam & Jim - I love your teaching style - you make it so easy to learn
Excellent video thank you. You can also get powdered heavy cream.
You are welcome. Yes, I should have mentioned that.
I'm so happy to listen to this video! I'm done buying canned soup, so many of them are made with bioengineering....I've made a dry mix with freeze dried celery. Hope to hear how to can cream soups.....thank you!
I wish you would have been my accounting professor!!! I love learning from you. Thank you for a great class.
Wow, thank you!
These classes are wonderful and I have to support the person who wished you were her professer in college or even in elementary/high school. Boy did I miss out! Thank you! Do you think you could have a class about all of the uses of using bean powder for soups, thickeners, etc. and even benifits those with high bloodsugar believe it or not!
Pam, great video again. I love how thorough you are in the content of your videos. Great job.
Thank you so much!
Love this series. Thanks again, for everything Pam, and Jim :).
Our pleasure!
Thank you for doing all you do for us that want to do safe canning for our families.
I just shared that video today!! There’s a Rebel canning group on Facebook- I couldn’t help myself. I had to share it. 🤷♀️
I also thicken most everything with modified corn starch(not instant, the cookking variety) , which is approved for canning. So for something requiring thickening that only uses flour, it works ok. Haven't tried any roux type recipes with it.
Pam, thank you so much! Have been following you for years and so appreciate your time and willingness to research and provide safe canning and preserving ideas for our pantry. ❤❤❤
I think the canned will get better . I find that things taste better as they sit. I can freeze and dehydrate i
Excellent as always!
Thank you! Cheers!
I can not seem to find the download you talked about. LOVE your information. I consider you my go to person on all aspects of storage prepping. I am glad I can be in your classroom on TH-cam!
I found IT!!
Pam is the definition of sass with class. I love it! Thanks for the great tips, now and as always! ❤
I love your lessons. I have sent your beginner canning video to a friend that wants me to teach her to can.
Dr. Pam and Dr. Jim I LOVE, LOVE LOVE these new classes!!! I appreciate all the time and effort you put into teaching and encouraging us. Thank you!!
I love these classes! ❤ I ordered the USDA canning book you recommended. Can’t wait to get it.
Wonderful! Jim
Thank you! I have the tinned soups but due to the high volume of sodium I just cannot eat them. I will make my own in the future!
I have a fellow canner that cans butter and bacon. I’ve told them not to do this but they say it’s fine and they haven’t gotten sick as well. I would never do that.
This is FANTASTIC! Thank you so much for the really informative lesson. I'm definitely going to make both of these soups to freezedry for my family :D
What attracted me to your channel when I was learning to pressure can a year or so ago was your sticking to USDA guidelines. So many TH-camrs just did what they wanted. I wanted to do it safely, and you always do.
Absolutely awesome video ! Can’t wait to try these recipes.
I bet some wild rice in the creamed chicken soup would be great too.
Yes, but only after opening it. Be sure not to can the soup with rice--rice is on the DO NOT CAN list!
I love this series and the music choice makes me happy!!
love your channel. i used to be a rebel canner, no no one got sick but i decided any product that shouldn't be canned safely i will buy commercial product's. my Q for you is why is is ok to can apple butter?
As someone who has celiac I always have diy dry soup “cream of” mixes on my shelf. I grew up with campbells soup casseroles such as tuna casserole, pork chops and cream of etc. Quick meal prep became possible again with the dry mixes.
Good to hear. Thanks for sharing.
Thank you for this tutorial. Those mushrooms look so delicious. 😋
My pleasure 😊
So much info and you make it so interesting and fun Pam thank you so much.
You are so welcome! Jim
Your an inspiration to me that I can do this!!!
You're an awesome instructor!! I was an equestrian instructor for 14 yrs...I hope I was back then as effective and classy as you are now in presenting this material !! 😃👍
Dr Pam. I love watching your videos. I am a bit confused though. Right now, in my canner, I have your recipe for split pea and ham soup. This is pureed and you just now mentioned not to puree soup. Also, I just watched your video on canning apple pie filling, and it has the gel thickener in it and you now just said not to use that. Can you please clarify for me. By the way, the pea soup is absolutely delicious.
I’m excited to watch this! ❤
Thank you. You are an educational treasure. I love everything about your process. 👍🏻
I purchased some silicone freezer trays. Each section holds 1/2 cup. I have stored chicken and turkey broth and I can’t wait to make these two a store them in the way.
Thank you Pam and Jim for your expertise. I li e these classes.
I love this so much ❤❤ thank you
Love your channel❤ thankyou for all your hard work🎉
Yes I have had the symphony of air exchange also. The first time I was very concerned and thought I did something wrong. So glad you covered that in this video. Thank you for reassuring me.
Such great knowledge to pass on. Thank you
The only canned cream soup we use is cream of mushroom soup. But I do add mushrooms to other soups and stews and I use cream of mushroom soup to make gravies and sauces. I really wanted to have a safe way to can mushrooms and I love this. I will be making a couple of batches and it will enhance my pantry by having a ready source of mushrooms to use.
Get yourself some SuperCuber silicone molds to freeze the soups in, then food saver the cubes
My first RRH class. I loved it, thank you.
You are welcome. Jim
I've been loving your videos practically since your beginning.
So im definitely looking forward to the RRH Classes.
However I was uable to locate the information sheet for this one.
Thanks, Pam and JIm!
Love this very useful video.❤
You are so welcome. So glad the info was useful for you.
We made turkey stock, rhen canned a turkey soup base.
Hope you & family had a Blessed Thanksgiving.
Thanks, Pam and Jim. Another success.
Wow! I think this was the best one you have done.
Wow, thanks! I really appreciate that.
I found mushrooms on sale 3 times in last month an egg slicer saved the day each sale was 4 full trays in freeze dryer an there amazing
Yes, I also have a supply of FD mushrooms and love them.
I love canning chicken soup. It’s a quick and easy lunch for my husband and I. Just dump, add a few cubes of roux and frozen dumplings and simmer. 🤤 Thank you so much Pam. You’ve taught me sooo much about canning. 🤗
You are very welcome!
THANK YOU! 🥰🥂
I’m looking forward to making cream soups with all my vegetables that I fd and turned into powders. Every vegetable that I could get my hands on and can afford because I have a black thumb when it comes to gardening i fd and then powdered. Thanks for the tip for the potato flakes for a thickening I have a lot of packaged flakes I can repurpose.
What a darling photo of the two of you!
I appreciate all the needed information you both share with us.
Thank you so much for taking so many under your wing and tech us “line upon line, precept upon precept, here a little, there a little.”
Our pleasure! Thank you very much.
I have added instant rice to cream of mushroom soup. It makes it more filling, kids seem to enjoy it.
Sounds great! But I hope you are doing that after opening the jar and not adding the rice before you can the soup.
Not to worry, I add the rice as I am preparing it to serve, not to can. I always follow USDA guidelines.
Much needed information. Thank you!
🇦🇺I use a mesh draw string bag to put in any herbs that I need to take out later (similar to party favour bags). It just makes it easier especially if you use pepper corns and bay leaves etc.
I don't have one of those, but plan to get some. They would be very handy indeed.
Thank you both!!
HYou are welcome.