How We BATCH COOK + PRESERVE FOOD to Make Mealtime Easier!
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- เผยแพร่เมื่อ 14 มิ.ย. 2024
- As a busy Mom and homesteading family, we are always looking for ways to streamline meal prep while still eating nutrient dense, from scratch meals. Batch cooking and preserving food for future meals has been a huge time saver for us. Come along and I'll show you what this looks like for our family and simplify pressure canning to make it doable for anyone!
*NOTE* I forgot to include that after the air vent pops up, wait 10 minutes to contintue to let the pressure build before adding the weight (pressure regulator) to the vent pipe on top.
Be sure to read the manual with your canner to ensure safe home canning! This is not a certified canning recipe, just what we’ve done. Be sure to do your own research when canning.
Recipes:
Slow Cooker Butternut Squash Chili: fromscratchfarmstead.com/butt...
Soaked and Baked Oatmeal: fromscratchfarmstead.com/the-...
Canning Leftover Chili: fromscratchfarmstead.com/cann...
Used in this Video:
Presto Pressure Canner: amzn.to/3RqCyfK
Presto Canning Kit: amzn.to/4cjos8b
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You shouldn't leave your rings/bands on your canned jars. Once they are processed and cooled, you should remove the rings to ensure they're isn't a false seal over time. At least that's what I've learned. Along with stacking jars on top of each other. I've read that's a no no.
That’s what some say, but it’s just fine to leave them on. Especially if you leave them loose and if you plan to stack them. Ive been canning for about 15 years and have never had an issue.
Thanks for adding that!
I have always been wary of canning. Years ago I tried canning fruit jelly, and the cans went bad. Ever since then, I have resorted to freezing food from our garden. I was glued to this video, watching very closely, and thinking, "I think I can do this!" Thank you for sharing your own fears when starting out, and not over complicating the process!! ❤
I have a fear of canning. I just came upon this video. ❤love it
Y’all can definitely do it! Once you get one or two batches under your belt, you’ll feel unstoppable!!
I'm so sorry you had that experience! You can definitely do it!!
@@FromScratchFarmstead ❤❤❤
There is nothing better than the sound of pinging canning jars! I'm so glad I found your channel!
That pinging is the song of our people!♥️😎
Absolutely agree! Thanks for watching and being here :)
It always seems so satisfying watching people canning. Living in the UK its not something we were brought up to do. I used to enjoy batch cooking and freezing when I was younger though. I think your lifestyle is brilliant! Its wonderful seeing your family thrive and be healthy. Thank you for your videos ! X
My Mom loves that poping sound.
The best!
I started watching you because of your wood cook stove. I must say you impress me with your cooking style. I'm still overwhelmed on cooking/baking on a wood cook stove. The wood cook stove is our next big purchase but we are still looking for our homestead. I love your videos. May I add a tip? When overwhelmed with garden produce you can throw your tomatoes in the freezer in bags and then can them in the wintertime when you have much more time. The skins fall off when thawing so you save a major step too.
It's not a wood cookstove it's an AGA. It's a gas stove/oven and Joelle has a video where she and her husband explain how it works. She explained a little bit of how it works in this video on pressure canning, too. If you hadn't heard of one before, it will seem very different and you're right - it does look a bit like a wood stove!
They have such a good catalog of videos and a great website full of information. Happy hunting!
Oh, and she did a video about how she handles tomato season, why she doesn't toss her tomatoes into the freezer and what she does instead! 😊
If you get a wood stove it makes the best bread, everything from the oven tastes so much better, good luck.
Thanks for sharing! A wood cook stove would be awesome but not something we have experience with. All the best!
I don't have a lot of time to watch YT, but I found your channel a month ago and I just love your videos. They are so beautiful and informative!
Thank you so much for the encouraging comment! We really appreciate it!
My mom was raised in Appalacia and everyone canned, except her. Now, with the prices and the C, I decided to can and do what I can to help lower our veggies. I only have 2 tomato plants at a time and about 3 pepper plants, I raise them from seed. With my tiny bounty, I've already paid for all my seeds!! I LOVE your channel and want to learn more. Hopefully, we can get a house with enough space for a little garden, we live in Clearwater Florida and our heat index now is 115. Thank you for sharing this!
We freeze our tomato sauce, made from our tomatoes. But, if we don't have enough, we find the prices are fantastic at our local farmers market. It is one day a week. We were able to buy a large bag of tomatoes to fill in what we needed for around $7 last year! My husband laughed and said we should just buy them from this farmer next year!😂
I love these stories - thanks for sharing! Keep it up!
When tomatoes are plentiful, everyone is happy to share! We've talked about the same thing but have never been able to not grow tomatoes!
Your channel just came up today. I really enjoyed watching. so happy to see young families making from scratch and healthy lifestyles.
Aw! Thanks for sharing this and for watching!
I love prepping meals. I do freezer to crockpot meals. That really helps me out.
Love that! It makes such a difference!
I really enjoyed this video ❤ Brought me back to when my kids were younger. I wish I would have learned pressure canning first. I am fairly new to it, but I’ve been water bath canning for over a decade. 😊
Thank you! :)
Love your channel and this canning inspiration!
I love canning. I love your videos of cooking and food preservation. Ty so much for sharing this. Great video!
Thank you so much for the encouragement! :)
I love that you are cooking on an Aga. I didn’t think you had them in the US. I’ve also learnt that you can open the canning jars with the outside lid/ring. Looked so much easier than when I try to open them.
They aren't very common in the US but you can find them! It took me a bit at first to figure out how to use the ring to open the jar too :).
I just found and subscribed to your channel a few weeks ago, and I really enjoy your content. I really appreciate the wholesomeness of your videos.
Really appreciate it! Thanks for the encouragement!
I really enjoyed this video! I've never canned before, but watched my mom and her sisters/mother do it when I was a child. I'm looking forward to buying a homestead in the KC area next year, and then I'll be able to get serious about gardening and learning to can. 💗
That's awesome!! I hope you find the perfect place!
This video was incredibly encouraging to me! Thank you from the bottom of my heart🙏🙏
Aw! So glad this was helpful for you!!
Such a nice family 😊
Thank you! :)
Love your channel. I love canning but have not attempted pressure canning. I want to try soon. On rhubarb, don’t cut from your plant, put straight up and they pop off. Better for your plant. I have a plant from my dad’s plants which are over 100 years old. ❤
Interesting! I've never heard this before. Thank you for sharing!!
I don’t mean at all to be nit-picky however there are several things I caught on the video that don’t follow the presto booklet that comes with the canner, also doesn’t follow the USDA guidelines either. Some folks don’t have trouble or haven’t had botulism yet, some rebel can and it works for them. I just want to say that for people interested in trying it out….please please please 🙏 follow the instructions on the canner like she said. Use tested recipes at least until you get the hang of it. Enjoy the process, it is so fun and satisfying but know that it can be a dangerous thing as well. I was taught by someone who had me read the instructions step by step and always follow it every time. It was good advice. I think this is probably why other TH-camrs don’t do tutorials on their process bc of so many people will find fault with it. I don’t mean to honestly. I just don’t want people to think they can take the shortcuts safely then take even more shortcuts and be so off base that they end up in the hospital. There is some margin I believe but not a lot with canning.
I agree. I know that when I was learning to can and watching so many videos, it was confusing because I’d see people doing things that were different from what I thought were safe canning practices. Two things that I would highlight from this video are that you only want to tighten bands to finger tip tight. No wrist action.😂 And when talking about keeping the pressure at say 10ths of pressure, if it drops below that you have to restart your time from the beginning. I too only mention these things, not to be nit picky, but in case a new canner sees stuff and has questions. Maybe comments like these will help them. I just found this channel and am loving it, so I mean no disrespect to the creator.
Interesting that two people who don't want to be "nit-picky" or find fault go on to go exactly that.
She stressed to follow the directions with the canner. She also explained that her method varies because she can't precisely set or adjust temperature with an Aga. I'm at a loss...
@@Lucinda_Jacksonit was more for the newbies than the creator and yes she did say that but people don’t remember that, they remember that she processed meat item in a quart jar at 75 minutes and not 90, didn’t use the Presto directions for letting the canner vent for 10 minutes and I can’t remember the other thing I noticed. Anyway, I have never said a negative thing on TH-cam, but I saw many comments on here that new-to-canning people were interested in starting. I think that fantastic however feedback is important, should not be taken emotionally or personally it’s just a few things that would make people wonder about or possibly make them deathly ill. I’m not the canning police, really just want to see folks enjoying this process but following the safe guidelines if they choose to. Just look up stories on folks that have been hospitalized, it’s gruesome. The creator of this video is a sweetheart and has the best intentions it seems. Anyway, take it as you want it, my intention was to piggyback on her comment about the canner instructions as well and the importance of it. Happy canning!😊
Thanks for sharing! That's definitely why I wanted to put that disclaimer in there and have it be a video that was more inspirational that you can do this and less tutorial. Maybe I should have been more clear on that. Appreciate the feedback.
It's so interesting to see you canning on that stove! Wonderful! ❤ I am sure that you vented the canner for 10 minutes before putting the weight on? My Presto manual says to do that. I really enjoy your channel.
Thank you! And yes, I added that step to the description box below the video since I forgot to mention it! Good catch!
You don’t need the expensive canner, but once you use an All American it’s hard to go back. I am really looking forward to your dish soap recipe.
What do you like about that canner? I'm excited to get that recipe up soon. We've been loving it!
It’s American made, it will last probably forever if taken care of, there is no gasket to bad, and you can listen to it to know if you need to adjust the temp. It’s an investment, but if you are going to can for a long time it is a very nice canner. Your grandkids will even be able to use it.
@@McLovin.... Good to know!! Sounds really great!
Always a good day when Joelle posts! Love watching you and how you go about your days.
Thanks for all of your encouragement, Lucinda! :)
@@FromScratchFarmstead
💖
Great informative video.
Thank you!
I love canning too! I would be wary of using previously canned items in a new recipe to be canned again…in this case the previously canned tomatoes being canned again. All the research that I have done previously about this didn’t recommend it. I’m sure people all over the world do it though, I’m just terrified of poisoning my family 😅
Ive seen that on other channels and some call it "rebel canning:. I also found the canning lids at Dollar Tree are so much better than most expensive ones.
Interesting! Who knew the dollar tree had mason jar lids! Thanks for sharing!
I've never thought of myself as much of a rebel but maybe just a little bit :). Definitely don't do anything that you don't feel comfortable with. We've done it this way for years though and have lived to tell the tale :)
You did not vent the steam for 10 min, please read your manual for safety
Thought she said she just sat it on counter & let it cool down. Or like I do, turn off heat & go marry way for next hour or so. Early on steam blast even after vented.
Agree. 10 minutes full steam venting, then put weight on.
Thanks for sharing! I added a note in the description about that step!
you can write on the glass with a sharpie and it washes off.
Really? I'm gonna have to try that! Thanks!
@@cherylcurry2948 don't feel bad, I'm 61 and just found out :). It helps!
I use wax pen on lids since don’t reuse besides to use with dry stuff
Good tip!! Thank you!
I NEED info about the beautiful stove. 😂 I love it.
Joelle has a video all about it here on YT. Or you can check out their website. So much good info!😊
Thank you! It's an AGA. We scored the deal of a lifetime from a second hand one :)
MY FIRST EXPERIENCES at canning was chicken was so easy.
Love it!! Way to go!
OKAY.. i really need to know what kind of Stove /oven you have.?? I really Love it ...
It's an AGA! We got it second hand off of facebook marketplace. We have some other videos about it if you'd like to learn more :).
Thanks.
It's great. I will check them out.
Will soup that thick can safely? I have read a canning book that said it wouldn't get hot enough in the center of the jar to be safe. I was afraid to try it because of that. I have been misinformed all of these years? I really enjoy your videos.
Thank you! You can definitely pressure can meat and thick soups like chili as long as your are following proper procedures!
Good to know. How find which extension offices do this?
Maybe give your local extension office a call and they can connect you. Thanks for watching!
Went to recipe for baked oatmeal, wondering if leave buttermilk & oats on counter or put in fridge? Which type oats work best?
Sorry for the slow response. Leave it on the counter. We generally use old fashioned rolled oats for this.
@@FromScratchFarmstead Thanks for information, understand this busy time.
Could you speak more about the "weight"? Is that something that comes
With the canner ?
Yes! It's also referred to as the pressure regulator and it comes with your canner. Thanks for watching!
Is the stove u are using an esse part electric and part wood stove?
Ours actually runs on gas!
Where can I buy a stove/oven like yours in the US?
It's an AGA! We found ours second hand on facebook marketplace!
You CANT go just by the air vent popping up to put your pressure regulator on the steam pipe. If you are, all your food is underprocessed. You absolutely 💯 must exhaust for 10 minutes before putting the regulator on! Don't go by the air vent popping up!
On a similar note, was the processing time used 75 minutes? I've not seen a recipe with meat/beans that had a processing time less than 90 minutes for quarts. Perhaps I misheard or she misspoke, but if time was shorted in two places it would make me a bit nervous. Clearly she hasn't had an issue, but nothing is a problem until it is...
I don't think it is that simple. I can a thousand jars a year. There ARE canning times other than 90 minutes. That's why I still look it up almost every time!
Thanks - good catch! I made sure to add this note in the description since it was forgotten in the video!
Ok... how did you pop the seal with the lid?!
If you bring the band to the point where it fits snuggly on the threads at the top of the jar and then pry it open at the right angle, you'll be able to break the seal. :)
@@FromScratchFarmstead That is amazing! Definitely trying this!
Ok what kind of stove do u have …please answer in videos……
It's an AGA! We found it second hand for a great deal. :)
Botulism is the only thing that scares me…..and I can’t seem to shake it!
I hear you! You can always freeze or freeze drying is getting really popular too!
I believe that if the pressure ever goes below what it is supposed to be at, you need to get it back up and begin your timing again. This is not a safe canning video to go by IMHO. Remove the rings after canning, as they can let you think something is sealed when it is not. You need to research some more for safe methods.
Wow everybody's an expert...leave her alone. If it doesn't suit your fancy then just keep scrolling, it's not a tutorial.
Thanks for watching!