We process about 600 onions we grow a year, chopping and dehydrating. i highly recommend onion goggles. They are safety goggles with a foam liner. I have used them over a decade, no more crying. Blessings!
I’m in middle Georgia and we’re dealing with the aftermath of Hurricane Helene and making notes and checking inventory of meals in a jar. Why have I never thought of Italian seasoning?! So many people here without water, and power. My supply of stew is diminished due to cleanup of debris and used energy. It keeps us going and if needed others going until we’ve completed our tasks. Next break I will be looking for something with chicken that you recommend. One thought: printing out instructions on the labels to prepare in case I offer the contents ( jars MUST BE RETURNED!!) to others. Your videos are well done, especially for us older folks❣️
Our hearts go out to everyone effected by that hurricane….for whatever reason I rarely get jar’s back so I’ve limited my giving of jarred things but that’s how it goes. Wishing you well.
My cousin live in Norwood ,Ga and he didn’t have any water stored total electric so no power he couldn’t get out for the trees. Praying for all of you. I live near Helen. It turned thank heavens and didn’t do as much damage as they thought.🙏🏻
A trick I have learned is keep a moist paper towel on the chopping block where you are cutting the onions. The stinging part goes to moisture like our eyes but with the damp paper towel it goes there instead of the eyes. It helps A LOT!! Hope this helps you as well.
Oh my goodness!! Just literally filmed this! I made a quadruple batch. I should have had 28 quarts in the end. And I ended up with 41! So this makes perfect sense that you have 3 extra quarts. For a quadruple batch I ended up with 13 extra quarts. I couldn’t figure what happened LOL but now I see from your video that I did nothing wrong. The stew is very very tasty! Thank you so much for the video! The timing for me was perfect! 👍🏻
My preference is to add 1 lb of raw meat to each jar and then layer raw vegetables. I also use beef broth and thyme. My husband and son raved about it and they have requested more please.
Thanks Pam and Jim it looks so good and with a little cooler morning it inspires us to think about canning beef stew pretty soon. Here in L.A. (lower Ala) we serve hot buttered cornbread with it.
Thank you so much for all your great recipes! Here's my life changing advice that I was sent here to tell you! Chop your onions on the stove with the hood vent on, its like you arent even chopping onions! I hope you try it Im sure it will work for you!
Isn’t it so satisfying to know you have ten more meals on the shelf? I love your original recipe- following your teaching on that one was one of the first things I learned how to pressure can. The rest is history! Thank you momma Pam and Papa Jim for all the ways you’ve taught us over the years!
Bernardin and Ball (especially!) routinely make more jars than the stated recipes. I don't mind that at all. But I always keep a few extra heated jars ready.
For onions light a candle and place it next to the cutting board. The flame from the candle absorbs the oxygen that has the chemical that makes you cry.
I love hearing the ping of those jars as they seal!! This makes me want to make beef stew, farmer’s soup and pea soup (Habitant Soup - from Bernardin). We also like having meals in jars for busy days and every day too. Thanks for a great video
When I was looking for goggles for Pam, one store wanted to charge snow goggle for $170.00 and I walked out. Pam's safety goggle were under $20.00. On the other hand, we had not thought about the fan. Jim
Ive only made safe water bath canning items. I plan to buy a pressure canner for safe food i can can. Im so nervous mess up using a pressure canner. I love all of your canning videos. Thank you :)
Humm, the extra soup is because they wanted you to have some for the dinner that night because all that work & it smelled so good, you just can't help it,😅 We love beef soup too.
Hi, I have learned so much from your channel... I just purchased a Nesco canner and I will be making this recipe for the first time! I'm excited about this... Thank you so much for providing so much professional, detailed, scientific knowledge regarding canning. *FYI:* I sit approximately a 20 oz. bowl of water next to my cutting board when I am cutting onions and it really helps! Just thought I would mention it in case you haven't tried it!
Thank you again for this particular video and seeing how you handled the excess amount. I love when real life things happen and we learn how to deal with it all. As usual you two are gems of the highest order and so appreciated … I also will get that book thanks. ❤️❤️❤️
Great option, I copied your first video a couple years ago and enjoyed those so much. I probably will give this version a try too. I took my pints to work for lunch and was the envy of the office. Lol
This gives me courage to try canning stews and soups! Tomatoes, green beans and corn are the only things I’ve had any experience with, and freezing stews and soups. But since storms are more frequent now, I think it is time to switch to canning these things for us.
Hi I am new to your channel. I’m so happy to have found such wisdom and practical content. I can’t wait to start some of these products. I plan on tackling a couple a month and build my pantry.
Now that I have "learned" to can by Nesco Smart Canner, I am canning one thing every day. Today was pork for BBQ - - you can bet the next thing will be this stew. I only can in pints because I live alone and each pint gives me 2 meals. Thanks for giving me the intestinal fortitude to pressure can. Have you tried to put one or two wooden toothpicks in the corner of your mouth to try and battle onion tears?
Hi. My mom taught me to have water in my mouth while cutting onions (it sounds silly lol) but it really works. You simply have water in your mouth (mouthful) but dont swallow it, and it should help. Let me know if it works for you. We've used this trick in my family for a while now, and it never failed 😊
Regarding onions, have you tried a chopper such as Fullstar Veggie Chopper. I have a similar one and find it really good especially for onions. When doing potatoes, it ends up being a long piece of a cube, which I'm still good with. Onions, because of their layers work better. It speeds up the process at least.
I heard when you cut onions you should turn on your fan. I cut up two bags of dices onions to keep in my freezer for easy meal prep. I turned on my vent over my stove and turned on my ceiling fan in the next room. No crying! My eyes did burn a little but it was so much better.
I have a syphon question. You take the time to clean the lid for a good seal then the food passes between the lid and jar from syphoning. Doesn't that cause a failed seal. Maybe not right away but later in storage.
It may or may not, which is why we store them without rings and don't stack them. The people who are really on top of things and efficient go through their stock every so often to check the seals. No, I am not one of those people, lol. I'd like to be, but I am not.
Sorry Pam…. I prefer your other video of layering the ingredients…..I feel this new version doesn’t insure that you have the same amount of meat in each jar…..I’ll continue to put my meat in the bottom (not cooked), (cold pack) too………and then layer the half cup of veggies…..or how about putting your cooked meat in the jar First, (to ensure equal amounts in each jar), then add the heated up veggies…… however, that might not be ok…….🥰👵🏻
Please shut up! Pam made her video how PAM makes her canned beef stew. Maybe you (KAREN) should make your own OCD canning videos. Thanks goodbye. Btw Pam I really enjoyed the informative video! Keep it up! Loving the new videos of old content.
@KT; then do it that way. Comments like this are just unnecessary and kind of rude. No one tied you down, showed you this video and asked for your personal opinion. If you don’t agree, then don’t do it that way. Simple.
I like the layer method, too, to ensure equal distribution in each jar. GREAT REPLY FOR NEWBIES HERE WHO MIGHT NOT KNOW SHE SHOWED A DIFFERENT METHOD, PREVIOUSLY...
@deedeemooreco.2304 your personal opinion that the previous personal opinion was rude and unnecessary is rude and unnecessary .. Pam has already proven she wears Big Girl panties and can take the comments. Go find yours and put them on.
My husband and I are serving a senior service missions at our home storage center in Hendersonville, Tennessee. We send out newsletters to those in our area of service. I am hoping it would be ok with you if we included links to your recipes from your website in some of our newsletters.
This looks wonderful thank you for sharing. I was wondering two things I hope you might answer in future videos. First I often throw parmesan rinds in some soups and broths for a hit of extra flavour while cooking taking them out when cooking is finished. Is this something I can do as well and can the broth as long as it's removed before canning or does this make it unsafe to can even after it's removed? I know dairy is not safe to can with but extra flavour these rinds give to soups and broths are amazing. Secondly, i know you can can corn in a pressure cooker. Is that only the corn kernal kind or can the little chinese style corn also be canned? Can stock made from the normal corn cobs be canned and if so how long should it process for? Do I process for the corn process time or something else? Also can you can vegetable broth i've only seen videos and recipes for onion, chicken and beef. I can't seem to find too much information on this stuff and some advice would be welcome.
I have noticed that Vidalia or sweet onions don’t make me cry nearly as much as regular onions. I can make it through a whole onion or more before I start feeling irritation. So I only use sweet onions now for that reason alone.
Another great video Pam! Question, if one doesn’t have an extra canner, where would be a safe place for the extra jars of stew to wait to be canned? Refrigerator?? Thank you.
@@gemmoejames-yy3zo Hopefully, she will reply when she has a few extra minutes. I would be uneasy to leave them out but if placed in the fridge, they will become chilled. If chilled, do we reheat them before placing in canner? 🤷♀️😁
I have had that happen and what I do is put my jars in a pan with a clean towel on the bottom and slowly warm them with lids and rings off after taking them out of the fridge until they are warm enough to can.
Swim goggles really work. Put some new ones on your Christmas list? I'm going to try Italian seasoning in my next batch of beef stew. Thanks for the tip.
A novice question here. If you prep all of the ingredients and you have brought everything up to boiling, how to you hold the extra until your canner is free? Refrigerator and reboil? Thank you very much.
I noticed that with the Nesco, where there were 3 quarts and 1 pint, they were processed at the time for a quart. I thought I had quart jars but it turns out they were 20oz jars. If I processed them for the quart time, is it still ok? This was pea soup not a meat product.
Normally 2-3 three years. We attempt to rotate all of our items every two years. We use a dark and cool room the garage for a our storage, although, during the summer it is a bit warm. Jim
I have heard that if you place a wet paper towel or cloth on the counter between you and the onions you are chopping, that as you cut the onions, the gas will be attracted to the wet cloth instead of your eyes. I have not tried this, because refrigerating the onion for a day or so before chopping seems to work well for me. I haven't cried while chopping onions for years.
That is beauty in a jar!. So, if I wanted to leave out the celery, I could substitute the same amount of mushrooms? I just bought 2 chuck roasts on sale ($4.99/lb, reg. $8.99) that I actually, at first glance, thought were some kind of steaks! The meat market guy said that they cut them small (each of these was about 2.5 pounds) because the larger ones weren't selling. I wonder why?🤔
It just works for me to *store my onions in the fridge* that prevents my eyes from tearing up. It is probably a bad thing to store onions in a fridge, but I have not noticed a difference in taste.
That’s funny. I don’t know who writes these recipes. I made some banana nut muffins today that were supposed to make 24 minis or 12 regular size. It made 12 regular size and 24 minis.
I have never pressure canned before and am trying to absorb everything you say. Love your videos and trust your advice. I can do quarts but it would take 2 for our family. Should i still use quarts or can i do gallon jars?
We process about 600 onions we grow a year, chopping and dehydrating. i highly recommend onion goggles. They are safety goggles with a foam liner. I have used them over a decade, no more crying. Blessings!
I’m in middle Georgia and we’re dealing with the aftermath of Hurricane Helene and making notes and checking inventory of meals in a jar. Why have I never thought of Italian seasoning?! So many people here without water, and power. My supply of stew is diminished due to cleanup of debris and used energy. It keeps us going and if needed others going until we’ve completed our tasks. Next break I will be looking for something with chicken that you recommend. One thought: printing out instructions on the labels to prepare in case I offer the contents ( jars MUST BE RETURNED!!) to others. Your videos are well done, especially for us older folks❣️
Our hearts go out to everyone effected by that hurricane….for whatever reason I rarely get jar’s back so I’ve limited my giving of jarred things but that’s how it goes. Wishing you well.
My cousin live in Norwood ,Ga and he didn’t have any water stored total electric so no power he couldn’t get out for the trees. Praying for all of you. I live near Helen. It turned thank heavens and didn’t do as much damage as they thought.🙏🏻
Prayers
🙏🙏🙏
chicken i cut it up put in jars put 1/4 sait in no water in jar put in canner 90min 10lbs im in georgia
This year I have been teaching my adult children how to can. They find it as satisfying as I when the jar lids "pop".
A trick I have learned is keep a moist paper towel on the chopping block where you are cutting the onions. The stinging part goes to moisture like our eyes but with the damp paper towel it goes there instead of the eyes. It helps A LOT!! Hope this helps you as well.
Oh my goodness!! Just literally filmed this! I made a quadruple batch. I should have had 28 quarts in the end. And I ended up with 41! So this makes perfect sense that you have 3 extra quarts. For a quadruple batch I ended up with 13 extra quarts. I couldn’t figure what happened LOL but now I see from your video that I did nothing wrong. The stew is very very tasty! Thank you so much for the video! The timing for me was perfect! 👍🏻
My preference is to add 1 lb of raw meat to each jar and then layer raw vegetables. I also use beef broth and thyme. My husband and son raved about it and they have requested more please.
Good for your husband and son
Those jars are beautiful!! Beef stew with a homemade biscuit!
That works. Jim
With a second hurricane on our shores, I need to get canning. This is perfect. Thank you. And you too Jim😊
Thanks Pam and Jim it looks so good and with a little cooler morning it inspires us to think about canning beef stew pretty soon. Here in L.A. (lower Ala) we serve hot buttered cornbread with it.
Thank you so much for all your great recipes! Here's my life changing advice that I was sent here to tell you! Chop your onions on the stove with the hood vent on, its like you arent even chopping onions! I hope you try it Im sure it will work for you!
I am so glad to see you using the Nesco. Because of you I purchased a Nesco.
Isn’t it so satisfying to know you have ten more meals on the shelf? I love your original recipe- following your teaching on that one was one of the first things I learned how to pressure can. The rest is history! Thank you momma Pam and Papa Jim for all the ways you’ve taught us over the years!
You are welcome! Jim
I really hope I don't offend you! I love you SO MUCH! Your manner is right up my alley. Straight forward, no BS, and scientific! SO glad I found you!
Thank you so much for your kind words! Jim
Y’all are so incredibly talented! I love your channel!
Thank you so much for redoing your older recipes. I’m fairly new to your channel and haven’t seen the older videos. Off to make beef stew. ❤
Bernardin and Ball (especially!) routinely make more jars than the stated recipes. I don't mind that at all. But I always keep a few extra heated jars ready.
For onions light a candle and place it next to the cutting board. The flame from the candle absorbs the oxygen that has the chemical that makes you cry.
Thank you so much. I need more Nesco recipes to follow
I love them too !
I love hearing the ping of those jars as they seal!!
This makes me want to make beef stew, farmer’s soup and pea soup (Habitant Soup - from Bernardin).
We also like having meals in jars for busy days and every day too.
Thanks for a great video
Isn't the Habitant soup wonderful? I, too, can up all three of those soups. It's so nice to have ready-to-eat meals on those busy days.
Keep a lit tealight candle where you are chopping onions. It burns the fumes, no tears ❤
When cutting onions wear ski/snowboarding goggles and cut under a kitchen fan. I always do that and I won't cry. I love your videos!
When I was looking for goggles for Pam, one store wanted to charge snow goggle for $170.00 and I walked out. Pam's safety goggle were under $20.00. On the other hand, we had not thought about the fan. Jim
Good decision! I actually just saw the later video you posted with her wearing the googles you got at the hardware store. I’m glad those worked!
This is my all time favorite Pressure canning product to make. Everyone says I make the best stew.
That is great! Jim
Ive only made safe water bath canning items. I plan to buy a pressure canner for safe food i can can. Im so nervous mess up using a pressure canner. I love all of your canning videos. Thank you :)
Humm, the extra soup is because they wanted you to have some for the dinner that night because all that work & it smelled so good, you just can't help it,😅 We love beef soup too.
Hi, I have learned so much from your channel... I just purchased a Nesco canner and I will be making this recipe for the first time! I'm excited about this... Thank you so much for providing so much professional, detailed, scientific knowledge regarding canning. *FYI:* I sit approximately a 20 oz. bowl of water next to my cutting board when I am cutting onions and it really helps! Just thought I would mention it in case you haven't tried it!
Thank you so much to you and your husband for these wonderful videos. I love the details explanation you provide.
Thank you again for this particular video and seeing how you handled the excess amount. I love when real life things happen and we learn how to deal with it all. As usual you two are gems of the highest order and so appreciated … I also will get that book thanks. ❤️❤️❤️
Great option, I copied your first video a couple years ago and enjoyed those so much. I probably will give this version a try too. I took my pints to work for lunch and was the envy of the office. Lol
I always use sliced celery and celery leaves in my beef soups and stews, also coarsely shredded cabbage.
My cooking pot isn't large enough, so I get to half the recipe! I will note the change in the spices! This is great information
My favorite thing to can. Tasty and an easy meal..
Thanks, Pam and Jim.
I like this easy stew recipe. Thank you for sharing it.
I just made some, can't wait to see how it turns out.
Yum. I cant wait to make this!! Thank you RRHomestead😊
canning up this stew today, thank you so much for the instructions. perfect timing!
Hope you enjoy your stew. Jim
Turning on my ceiling fan has helped more than anything I’ve tried while cutting onions. No tears.
Thank you for your videos
Thank you for sharing 💐
Thank you Rose! I can't wait to try this out!
This gives me courage to try canning stews and soups! Tomatoes, green beans and corn are the only things I’ve had any experience with, and freezing stews and soups. But since storms are more frequent now, I think it is time to switch to canning these things for us.
Hi I am new to your channel. I’m so happy to have found such wisdom and practical content. I can’t wait to start some of these products. I plan on tackling a couple a month and build my pantry.
Thanks! Lets us know how your canning projects go. Jim
I cut my onions up next to my gas stove with two burners turned on. Works great.
Now that I have "learned" to can by Nesco Smart Canner, I am canning one thing every day. Today was pork for BBQ - - you can bet the next thing will be this stew. I only can in pints because I live alone and each pint gives me 2 meals. Thanks for giving me the intestinal fortitude to pressure can. Have you tried to put one or two wooden toothpicks in the corner of your mouth to try and battle onion tears?
Hi. My mom taught me to have water in my mouth while cutting onions (it sounds silly lol) but it really works. You simply have water in your mouth (mouthful) but dont swallow it, and it should help. Let me know if it works for you. We've used this trick in my family for a while now, and it never failed 😊
I will try this!
❤fantastic! Thanks again for a super lesson.
I’ll be making this! Thx Pam
Can't wait to try this.
Regarding onions, have you tried a chopper such as Fullstar Veggie Chopper. I have a similar one and find it really good especially for onions. When doing potatoes, it ends up being a long piece of a cube, which I'm still good with. Onions, because of their layers work better. It speeds up the process at least.
Looks delicious!
Thank you so much! I only give two canned items away to non-family. Those are beans and ham and beef stew.
Is it okay to add peas in place of another vegetable? Example peas in place of celery.
I heard when you cut onions you should turn on your fan. I cut up two bags of dices onions to keep in my freezer for easy meal prep. I turned on my vent over my stove and turned on my ceiling fan in the next room. No crying! My eyes did burn a little but it was so much better.
Great tip! Jim
Have a fan going when you sit onions. The fan moves the air where the onion smell/irritation fumes move them away from your work area.
I have a syphon question. You take the time to clean the lid for a good seal then the food passes between the lid and jar from syphoning. Doesn't that cause a failed seal. Maybe not right away but later in storage.
It may or may not, which is why we store them without rings and don't stack them. The people who are really on top of things and efficient go through their stock every so often to check the seals. No, I am not one of those people, lol. I'd like to be, but I am not.
I light a non scented taper candle as near the cutting board as possible to burn the fumes off.
I am crying right now making the Sloppy Joe Mix!
Happy tears? Jim
Thanks!
Just followed the recipe for stew exactly... Expecting 7 quarts. Got 21 pints. Re-reading my recipe, it was more than 7 qts of ingredients! Math....
I guess I'm in good company - we both got exactly 150% of anticipated.
Contact lenses are a life saver and i cant cut onions without them. My eyes are never affected when i have them in
Very nice!
I truly enjoy your videos. Would you do a session on what is in your long-term pantry.
I have found freeze dried stew works wonderful.
Sorry Pam…. I prefer your other video of layering the ingredients…..I feel this new version doesn’t insure that you have the same amount of meat in each jar…..I’ll continue to put my meat in the bottom (not cooked), (cold pack) too………and then layer the half cup of veggies…..or how about putting your cooked meat in the jar First, (to ensure equal amounts in each jar), then add the heated up veggies…… however, that might not be ok…….🥰👵🏻
Please shut up! Pam made her video how PAM makes her canned beef stew. Maybe you (KAREN) should make your own OCD canning videos. Thanks goodbye. Btw Pam I really enjoyed the informative video! Keep it up! Loving the new videos of old content.
@@charliedelta1136RUDE!
@KT; then do it that way. Comments like this are just unnecessary and kind of rude. No one tied you down, showed you this video and asked for your personal opinion. If you don’t agree, then don’t do it that way. Simple.
I like the layer method, too, to ensure equal distribution in each jar.
GREAT REPLY FOR NEWBIES HERE WHO MIGHT NOT KNOW SHE SHOWED A DIFFERENT METHOD, PREVIOUSLY...
@deedeemooreco.2304 your personal opinion that the previous personal opinion was rude and unnecessary is rude and unnecessary
..
Pam has already proven she wears Big Girl panties and can take the comments.
Go find yours and put them on.
@roseredhomestead Put your onions in the fridge prior to use and it will help with the tearing.
I watched another lady who was cutting up onions with goggles on. Great idea!
Try putting them in the freezer for about 30 minutes before you cut them up. Should help with the juices making you cry.
Put the onions in the fridge a bit before cutting to get them cold. Cold doesn't put off the fumes.
Holding a piece of bread in your mouth really helps in keeping the tears away while cutting onions
Fabulous, Fabulous, Fabulous. Appreciate you both so much.
My husband and I are serving a senior service missions at our home storage center in Hendersonville, Tennessee. We send out newsletters to those in our area of service. I am hoping it would be ok with you if we included links to your recipes from your website in some of our newsletters.
I bet she’d be flattered. If she doesn’t see your request here you can always email her :)
@@boymama1623 thanks. I'll find her email
This looks wonderful thank you for sharing. I was wondering two things I hope you might answer in future videos.
First I often throw parmesan rinds in some soups and broths for a hit of extra flavour while cooking taking them out when cooking is finished. Is this something I can do as well and can the broth as long as it's removed before canning or does this make it unsafe to can even after it's removed? I know dairy is not safe to can with but extra flavour these rinds give to soups and broths are amazing.
Secondly, i know you can can corn in a pressure cooker. Is that only the corn kernal kind or can the little chinese style corn also be canned? Can stock made from the normal corn cobs be canned and if so how long should it process for? Do I process for the corn process time or something else? Also can you can vegetable broth i've only seen videos and recipes for onion, chicken and beef. I can't seem to find too much information on this stuff and some advice would be welcome.
I would like to ask what is the best hot plate or buner to use for outdoor pressure canning
Have you tried a wet paper towel beside your cutting board?
I have noticed that Vidalia or sweet onions don’t make me cry nearly as much as regular onions. I can make it through a whole onion or more before I start feeling irritation. So I only use sweet onions now for that reason alone.
Where did you get that great pail handle pot you use in this video?
❤ is clear gel powder, safe in canning?
Another great video Pam! Question, if one doesn’t have an extra canner, where would be a safe place for the extra jars of stew to wait to be canned? Refrigerator?? Thank you.
I’ve wondered that too. I have one canner and sometimes too many jars!
I was just getting ready to type the same question. Any ideas?
@@gemmoejames-yy3zo Hopefully, she will reply when she has a few extra minutes. I would be uneasy to leave them out but if placed in the fridge, they will become chilled. If chilled, do we reheat them before placing in canner? 🤷♀️😁
I cool my pot in ice water and put it in the fridge. Bring it up to a boil again when ready to do the 2nd batch.
I have had that happen and what I do is put my jars in a pan with a clean towel on the bottom and slowly warm them with lids and rings off after taking them out of the fridge until they are warm enough to can.
Beautiful...
Swim goggles really work. Put some new ones on your Christmas list?
I'm going to try Italian seasoning in my next batch of beef stew. Thanks for the tip.
Thanks for this! I use a lit candle nearby and it seems to help with the onion 🧅 fumes.
Do you prefer this method as apposed to "cold pack." Do you think the browning of the meat makes a huge difference in flavor?
I personally tiny bit brown my beef then raw pack. Keeps my jars from looking gross. Easier to share with the uninformed.....
I would brown the meat first then raw pack. It looks like there is not enough meat in the jars to me.
A novice question here. If you prep all of the ingredients and you have brought everything up to boiling, how to you hold the extra until your canner is free? Refrigerator and reboil? Thank you very much.
I noticed that with the Nesco, where there were 3 quarts and 1 pint, they were processed at the time for a quart. I thought I had quart jars but it turns out they were 20oz jars. If I processed them for the quart time, is it still ok? This was pea soup not a meat product.
How long will they last on the shelf? Please use best storage conditions in the calculation.
Normally 2-3 three years. We attempt to rotate all of our items every two years. We use a dark and cool room the garage for a our storage, although, during the summer it is a bit warm. Jim
@@RoseRedHomestead Thank you!
I have heard that if you place a wet paper towel or cloth on the counter between you and the onions you are chopping, that as you cut the onions, the gas will be attracted to the wet cloth instead of your eyes. I have not tried this, because refrigerating the onion for a day or so before chopping seems to work well for me. I haven't cried while chopping onions for years.
That is beauty in a jar!.
So, if I wanted to leave out the celery, I could substitute the same amount of mushrooms?
I just bought 2 chuck roasts on sale ($4.99/lb, reg. $8.99) that I actually, at first glance, thought were some kind of steaks! The meat market guy said that they cut them small (each of these was about 2.5 pounds) because the larger ones weren't selling. I wonder why?🤔
It just works for me to *store my onions in the fridge* that prevents my eyes from tearing up. It is probably a bad thing to store onions in a fridge, but I have not noticed a difference in taste.
I was wondering if this recipe could be used with ground beef.
I run my onion under cold water after I cut it in half. It seems to help.
That’s funny. I don’t know who writes these recipes. I made some banana nut muffins today that were supposed to make 24 minis or 12 regular size. It made 12 regular size and 24 minis.
Is it safe to use boullion when it says water? I was told No by someone
Pam, how would you handle the remaining stew mixture if you only had one canner? Thank you. 😊
Light a candle next to the cutting board. The candle will burn up the gas coming from the onion. And sets a good ombionce. Many blessings.
Thanks for the tips! Jim
You used to cold pack your beef stew. Why the change?
Hi would love to have your recipe. Thanks
I dont can so im wondering if you can do all this prep and freeze it instead? Thanks!
I have never pressure canned before and am trying to absorb everything you say. Love your videos and trust your advice. I can do quarts but it would take 2 for our family. Should i still use quarts or can i do gallon jars?
you can not can in gallon jars. there are no approved times for that. good luck
Slightly off topic but could you share what kind of burner you are using and if you woyld recommend it?
Yum
A really sharp knife helps when cutting onions.
Where did you get the pot you use? I love it!