I’ve been with you since the beginning. I have always always always wanted to can but I’m scared to death of a pressure canner. I have crazy anxiety. When I found your videos of waterbathing I decided to give it a try. I wish you could have seen the excitement on my face the first time I heard a “pop”. (It was potatoes) I have a full pantry now of so many good good foods for my family. Thank you so much for sticking with this. I have definitely enjoyed sticking with you!
I'm glad to read that I'm not the only one with pressure canner anxiety. Several times my dad had carrots or beans in the ceiling because he'd forgotten to add water or something. I love the idea of water-bath everything. I'm studying now but will try it soon, for the first time. My 95 year old neighbor is "lending" me her jars, she has 200 of them. I'm excited to try. Thank you Skipper for showing us how. You are a blessing to us all around the world 🌎
I am so glad to see someone waterbathing. Ive always done this method, then got told it's gonna kill my family! LOL. I am scared of the pressure canner. So happy to have someone on my side. Keep up the great work.
I just appreciate you & your channel so much! I have now had the confidence to can soup, pulled pork, ham & beans & chili (to mention a few), using the waterbath method. They all sealed beautifully & have been taste tested by me with no ill effects. Your Amish canning series has been a wonderful blessing. Thank you again ❤
I was out yesterday exploring the towns around where I just bought my homestead and found the cutest little thrift shop, they had a bunch of twisted ball canning jars that I find just beautiful, I can’t wait to start canning in them, I bought 24 for .50 each so super excited for that price. I just know this soup will be perfect for them! It’s just me so I can get a nice size serving from one jar. Thank you for always being encouraging and giving so much from yourself
I enjoy venison and my family never hunted, so I got some from friends. Wish I could get some more. Thanks for all of your videos. You are a true blessing ❤
New Subscriber, so happy that I came across your videos. You're very informative and calming to listen to. Please keep making your videos , you're a total blessing. God bless ❤️
Love the content! Stumbled upon your water bath canning for meat and have been watching a lot of your content. I have a suggestion to replace your Mortan’s salt with a quality mineral salt like redmans real salt! It will change your life and add so many minerals that we all need in our life.
Wow!!! At least even though you ran out or didn't have puree, you did a great job purchasing the best one in the store. The TUTTUROSO is what my family always went to whenever we ran out too.
Every time I see you waterbath canning, I am so amazed at how bright and delicious the food looks. I have been pressure canning, the food looks good, but never as appealing as yours. I am going to break down one day soon and waterbath can some meat. You are an inspiration... Thank you!
I just want to let you know how you have enriched my life😊 your character is one I am sure God is pleased with! I just got my preserving Gods bounty book! 🎉and I was jumping on to ask you if you had ever canned the creamed soups and here you are making a delicious venison soup! You seem to always be a step ahead of what I am thinking😂 God bless you girl!
I have been following you now for a few months. I love your channel. I have also water bath my meat. I have done chicken tortilla soup, taco soup and venison chili. Love, love venison. Next on my list is chicken soup and venison strips. My husband and I hunt. We have a farm and venison is plentiful. Thank you for all your help and advice…..
That looks delicious. I wish I had hunters in the family to get some venison for me lol. I agree. Growth is great. Canning is how I found you last year or maybe even two 🤔 when I first started
I grew up eating der so I love it. It is also great in chili and you do half beef and half deer too. Soup looks beautiful and I want to try as it's a little different than mine. Thanks for the video!❤😊
I love to see your videos and what you come up with next. I will try this one, but probably with beef. I don't hunt, and haven't gotten my hands on venison for years. I would probably just boil it for 10 minutes before jarring up, and pressure can. Cause I'm lazy...lol. If you ever get any savoy cabbage, I've found it to hold up better for canning. It stays so pretty in the jar. Try garlic and herb Mrs Dash, if you get a chance. Sooo good.
I used to avoid venison because they are so pretty, lol. That was decades ago and I have a freezer full of venison. It makes the absolute best spaghetti sauce too! This recipe looks delish and the jars look beautiful. I'll have to try this! I also enjoy Ruth Ann Zimmerman/Homesteading with the Zimmermans too, she's got great advice even for an older woman as myself.
I have been following you pre Water can Rebel era lol. Love all that you do and I love following some of your recipes. I have water bath canned meat since watching a lady water bath fish. Orange Juice! Gotta do Milk yet but it’s coming I’m sure. But I live 💯 off grid. No electricity, some propane and rain water catch! This spring I am going to try the milk! It’s very hard to WB by wood stove. Gets way too hot in our 10x16 tiny house lol. Ty for all your encouragement!!❤
I love venison. My husband and I both hunt on our farm. Venison is so healthy no delicious. I have been water bath my canning. So much better taste and I have never had a problem. Thank you for all your advice and tips.
Yes, I have made this soup and it's amazing. All my soups are dumper recipes, no measuring. Hubby says I'm the soup queen because I can make soup out of any leftovers.
That is the way I cook also. About the only thing I apply is the topes rule of 3. I use at least 3 main items that complement each other. Then season to taste.
I love waterbath, 100%!! My mom never did pressure canning, that i know of. My MIL did meats in Pressure Canner. I dont recall her doing anything else that way. My grandmother had one, but i dont know what she canned with it. I did pressure can last summer, because i wanted to do meat or soups. I hate the results! In all my 63 years of waterbathing? I only had an issue with my first canning of peaches. And my first canning of jam, i broke jars. But i was able to ask my mom and grandma, to get the answers! After that? I NEVER had spoiling! In fact i had a couple jars that were 10 years old and they were fine. Once i had jars freeze in a Move. Box got left in garage. 😢 They did not bust open, but they lost colour and were mushy. I ate what i could and dumped the rest. They never unsealed! I am not fond of venison, because of its strong taste. But i love Moose! Better than beef! I paid huge dollars for Bison this past fall. I have not tried it yet, so i cannot say how it tastes. About Venison? For anyone who finds it too strong a taste??? I have Tips for you! Turnip, Potatoes absorb the strong flavors and make it better! And use strong herbs like Thyme, Sage, Rosemary. It cuts the flavours also. That is Old Tyme Tips.
Thank you for this current video. I always learn something with every video you make. I am new to canning and committed to strictly water bath canning method as it is tried and true. I loved the Amish canning series and learned so much. Keep up the great work!
You’ve taught me so much. I’m so glad that you didn’t give up on your quest to learn this method. It’s because of you and your bravery that I’m now not afraid to waterbath certain things. The taste of things (especially items that contain meats) is sooooooo much better. ❤
I LOVE venison ! They say that the best red meat to eat i VENISON AN D gOAT CAUSE THE HAVE LITTEL FAT. I have not ever tried to make and can soup of it \, BUT GUESS I WILL NOW. THANK YOU FOR ALL YOU GIVE US TAKE CARE TO YOU and YOUR FAMILY
Great video me and my son canned deer this year instead of freezing this year pc & wb Next year we will do some soup. Thanks for the video. I noticed the sweat shirt 👍😃
I just say this to be helpful. I appreciated it when I learned it. Did you know that if you press down on the meat while it's cooking with a back of a slotted cooking spoon instead of a fork it turns out a completely small ground meat? I am proud of you for how far you have come! It's encouraging for you to be teaching younger ladies skills that have been lost through the years. I teach ladies everything from gardening to grocery shopping and canning and any life skill or information it takes in between. I had the same type of Journey that you did with having to teach myself everything. So I understand the joy and sense of accomplishment each and every time you complete a project like this successfully. I love to share that and I love it that you share it too😊
Going to try this when I get home! I got the Amish canner and for Christmas and haven’t tried it yet. Was waiting for my garden this spring but not anymore
Look for passata, it's very cheap, I use this in a lot of dishes. Actually, what your using looks like passata. I add a kale like veg that keeps it's green colour, soaked beans and orzo pasta and any veg from the bottom of the fridge. But this one you're making is special with the venison. I usually only make veg soup, but I confress, I can taste the one you made as I watch :)
Leilani, since your ingredients are pre cooked, do your vegetables get mushy and loose texture after the three hour water bath? Could you make your soup with out the veggies and add them before canning so they don't overcook?
Hello, you could absolutely add the veggies later. I find that with a WB the veggies still have integrity. Way better than a pressure canner would. You could also add the vegetables raw and then WB. Blessings ❤️
Hi there! I have a question and I have looked all over the Google for answers 😂 I can't find it. My question is, I want to make a big thing of bacon and bean soup. ( Like , The Campbell's soup in can) can I water bath it? I am thinking for sure I can. What do you think? Would I be safe to cook it up like you did this venison recipe soup. Thank you. Btw I have been with you since I found you on tiktok when you were there. Thank you for teaching me!
OKAY! 😊😊😊 I have something to tell you. I hope this makes you happy 😊😊❤ I watched this video and your ground beef cabbage soup video both about 6 times each the last couple days. I had all the ingredients accept venison or ground beef, but I had ground pork, and ground pork chorizo. I decided on the ground chorizo because I was like damn thats gonna be nice and tasty! This is what I did for measurements. 2 pounds ground chorizo, do you ever go to ShopRite? I buy those Shoprite sandwhich baggies with the flaps, and this is how I measured my ingredients for the soup because i wasnt sure how to go about it and get your consistency. I used 1 fully packed baggie of chopped onions, 1 fully packed baggie of chopped celery, and I also used all the celery leaves I chopped off the entire celery stalk, which i packed into a sandwich baggy, and 1 fully packed baggie of chopped baby carrots of course same as you its all i had. And then I added another fully packed baggie with half chopped onion and half chopped celery so it was a baggie and a half of celery and a baggie and a half of onion. Do you know those quart size containers they give you when you order Chinese wonton soup from Chinese restaurant take out? I packed two QUARTs of those wonton soup containers with chopped cabbage, and I packed it down but I made sure my cabbage pieces were one inch square pieces and anything smaller or thinner I seperated because I was afraid of over processing the cabbage I like it not too mushy and I worried about the canning processes. So, I then used half a stick of salted butter and split the half a stick in half again and browned the meat in a saute pan and sauted the veggies separately in the bottom of the soup pot side by side. I did not allow my meat to fully cook and stay a little pink but broke it down just as you did and it turned out awsome. I also kept the juices from the chorizo because all the red flavoring from the chorizo was in that juice. I dumped it all into the carrot celery onion mixture in the pot and mixed it, covered, simmered slow about 3 minutes, and then added salt and pepper to taste and then dumped in the two quarts of cabbage and mixed. I had a 28 ounce can of chopped Contadina San marzano Roma tomatoes and dumped that in with one full can of water and checked the consistency after the cabbage slowly started to cook down. And realized that wasn't enough but I didn't want to water down the tomato flavor and got stuck. I then remembered OH YEA! I GOT KNORR BEEF BOOULLION POWDER AND KNORR TOMATO BOOULLION POWDER!😂 So I grabbed both and added 2 heaping tablespoons of both tomato and the beef broth bullion powder and then dumped in another 28 ounce can of water and another can of water I set aside if I needed it. And I let the post slowly heat up while it slowly cooked up the cabbage and heated everything through. I didn't want my vegetable to get overcooked I was very careful to make sure those veggies held up. After that, I tasted it and realized I made a mistake. I made it too salty forgot I added salt to taste when I added the pepper but that's okay I know exactly how to fix that later on using a jar of soup as a concentrate and adding more fresh veggies, or pouring over noodles or rice, anything at all. So, anyway I used 1 pint jars because I'm by myself, and my soup pot was only 2 thirds full, I got 10 pints and another extra two pints I kept for eating the next couple days. And I did something I never thought I would do. I pulled put both my pressure canner, AND MY WATER BATH CANNER SIDE BY SIDE ON MY STOVE!!😂😂😂😂 5 jars went into the water batther, 5 jars went in the pressure canner. And side by side, I pressure canned 5 jars for 75 minutes 10 lbs pressure cause I'm in new jersey, and I water bath cannes 5 jars in full rolling water boil covered with over 4 inches of water because my pot was tall enough to cover pint jars without adding more water if it evaporated, and I HAD WATER EVERYWHERE ALL OVER MY GLASS TOP😂😂😂 it even got under the burner between the pressure canner and the burner and it stopped my pressure canner mid process and lowered its pressure and I had to start my pressure canner process all over again!!! 😂😂😂 But I fully rolled boiled those 5 jars because I was so scared not to do a chatter. I finished 1130pm last night, I took the jars out of the pressure canner of course they syphines and there was red liquid in my canner, and the water bath I let it go another 20 minutes so I water bathed 3 hours 20 minutes and let the jars sit another 20 minutes. I took them out and waited. All the jars from both sealed but the water bath jars are clean😂😂😂 and the pressure canned ones are greasy. I just woke up and came down stairs and now I have to take off rings and wash the jars and make sure I label which ones are which.... WB, and PC. But I am scared I don't know why. I never ate water bath canned low acid food before. I am excited to eat it though and try it and see the difference between then especially since I had to start my pressure process all over again because it dropped pressure. How did you get over the fear of eating a water bath product once you did your first amish water bath? But I wanted to tell you, BECAUSE OF YOU, 😂😂 I SET UP TWO CANNERS AND DID MY VERY FIRST EVER AMISH WATER BATH USING YOUR VERSION OF BOTH VENISION AND GROUND BEEF CABBAGE SOUP AND ADDED MY OWN TOUCH❤❤❤ AND WENT A LITTLE 🤪 😂❤❤❤ BUT now how do I get over the fear of trying to eat one of them?????😂😂😂😂 I'm also going to add this comment to your other cabbage soup video in case someone wants to try chorizo
@@MakeitMake awsome 😍 thank you so much!!! And I would like to know one other thing.... how do I water bath can white button mushrooms in just plain water without them turning dark? Pressure canning them over Cooks them turns them to rubber and they turn black in the jars and I don't like that. I have 5 pounds of mushrooms and I may just clean them off the way you did in the cream of mushrooms video, blanch them and freeze them but I am not sure yet what to do before they go bad.
@@MakeitMake by the way I tried the leftover soup for breakfast I set aside after I wrote this and omg the soup was FANTASTIC!!! turns out it wasn't salty at all. The cabbage and the veggies really absorbed the flavors and the ground pork chorizo WAS EXCELLENT
So, I have a question about the timing and water bathing. What do you do if the water evaporates and you need to add water to the pot? Do you add very hot water to the pot and if so, does the time change? I am very interested in doing this.
I know this question isn't about version. I've looked through the videos, and probably missed it, but have you done water bath canning of chicken soup? I would love be to preserve the chicken alone by water-bath but can't find if that works. I have been given several bags of frozen chicken and need to preserve it before it gets old. I can't use it as fast as it is coming. Can you help?
I’ve been with you since the beginning. I have always always always wanted to can but I’m scared to death of a pressure canner. I have crazy anxiety. When I found your videos of waterbathing I decided to give it a try. I wish you could have seen the excitement on my face the first time I heard a “pop”. (It was potatoes) I have a full pantry now of so many good good foods for my family. Thank you so much for sticking with this. I have definitely enjoyed sticking with you!
I saved up for a presto pressure canner. It's so easy to use. But I've done some eater bathing this way too.
Pressure canners are easy to use and safe just keep an eye on them nothing to worry about.
I'm glad to read that I'm not the only one with pressure canner anxiety. Several times my dad had carrots or beans in the ceiling because he'd forgotten to add water or something. I love the idea of water-bath everything. I'm studying now but will try it soon, for the first time. My 95 year old neighbor is "lending" me her jars, she has 200 of them. I'm excited to try. Thank you Skipper for showing us how. You are a blessing to us all around the world 🌎
I canned green beans by water bath method yesterday all the way here in South Africa.
Sealed with a loud pop.
Now I just want to can more.
I love watching you. I am much older but I have learned so much. God bless you and your family.🙏💕🙏 Linda from MD
That looks like my favorite soup! Venison, oh yeah. Thank you for sharing, God Bless🙏🙏
I am so glad to see someone waterbathing. Ive always done this method, then got told it's gonna kill my family! LOL. I am scared of the pressure canner. So happy to have someone on my side. Keep up the great work.
I just appreciate you & your channel so much! I have now had the confidence to can soup, pulled pork, ham & beans & chili (to mention a few), using the waterbath method. They all sealed beautifully & have been taste tested by me with no ill effects. Your Amish canning series has been a wonderful blessing. Thank you again ❤
I was out yesterday exploring the towns around where I just bought my homestead and found the cutest little thrift shop, they had a bunch of twisted ball canning jars that I find just beautiful, I can’t wait to start canning in them, I bought 24 for .50 each so super excited for that price. I just know this soup will be perfect for them! It’s just me so I can get a nice size serving from one jar. Thank you for always being encouraging and giving so much from yourself
Proud of you and very thankful 💖🥰🙌
I enjoy venison and my family never hunted, so I got some from friends. Wish I could get some more. Thanks for all of your videos. You are a true blessing ❤
New Subscriber, so happy that I came across your videos. You're very informative and calming to listen to. Please keep making your videos , you're a total blessing. God bless ❤️
Love the content! Stumbled upon your water bath canning for meat and have been watching a lot of your content. I have a suggestion to replace your Mortan’s salt with a quality mineral salt like redmans real salt! It will change your life and add so many minerals that we all need in our life.
Wow!!! At least even though you ran out or didn't have puree, you did a great job purchasing the best one in the store. The TUTTUROSO is what my family always went to whenever we ran out too.
Every time I see you waterbath canning, I am so amazed at how bright and delicious the food looks. I have been pressure canning, the food looks good, but never as appealing as yours. I am going to break down one day soon and waterbath can some meat. You are an inspiration... Thank you!
Thank You for sharing…your insight and information is always welcome.
I love Waterbath canning and I especially love venison.
Thank you for showing up... helps us show up too! Hugs from Esquimalt!
I just want to let you know how you have enriched my life😊 your character is one I am sure God is pleased with! I just got my preserving Gods bounty book! 🎉and I was jumping on to ask you if you had ever canned the creamed soups and here you are making a delicious venison soup! You seem to always be a step ahead of what I am thinking😂 God bless you girl!
I have been following you now for a few months. I love your channel. I have also water bath my meat. I have done chicken tortilla soup, taco soup and venison chili. Love, love venison. Next on my list is chicken soup and venison strips. My husband and I hunt. We have a farm and venison is plentiful. Thank you for all your help and advice…..
That looks delicious. I wish I had hunters in the family to get some venison for me lol. I agree. Growth is great. Canning is how I found you last year or maybe even two 🤔 when I first started
I grew up eating der so I love it. It is also great in chili and you do half beef and half deer too. Soup looks beautiful and I want to try as it's a little different than mine. Thanks for the video!❤😊
I love to see your videos and what you come up with next. I will try this one, but probably with beef. I don't hunt, and haven't gotten my hands on venison for years.
I would probably just boil it for 10 minutes before jarring up, and pressure can. Cause I'm lazy...lol.
If you ever get any savoy cabbage, I've found it to hold up better for canning. It stays so pretty in the jar.
Try garlic and herb Mrs Dash, if you get a chance. Sooo good.
I used to avoid venison because they are so pretty, lol. That was decades ago and I have a freezer full of venison. It makes the absolute best spaghetti sauce too! This recipe looks delish and the jars look beautiful. I'll have to try this! I also enjoy Ruth Ann Zimmerman/Homesteading with the Zimmermans too, she's got great advice even for an older woman as myself.
I have been following you pre Water can Rebel era lol. Love all that you do and I love following some of your recipes. I have water bath canned meat since watching a lady water bath fish. Orange Juice! Gotta do Milk yet but it’s coming I’m sure. But I live 💯 off grid. No electricity, some propane and rain water catch! This spring I am going to try the milk! It’s very hard to WB by wood stove. Gets way too hot in our 10x16 tiny house lol. Ty for all your encouragement!!❤
I love venison. My husband and I both hunt on our farm. Venison is so healthy no delicious. I have been water bath my canning. So much better taste and I have never had a problem. Thank you for all your advice and tips.
I REALLY ENJOY YOU'R SHOWS
That soup looks Incredible!! My first year canning and your videos are so helpful!
I love venison we love when we are given some . I only reuse lids when I’m fermenting sauerkraut
Yes, I have made this soup and it's amazing. All my soups are dumper recipes, no measuring. Hubby says I'm the soup queen because I can make soup out of any leftovers.
That is the way I cook also. About the only thing I apply is the topes rule of 3. I use at least 3 main items that complement each other. Then season to taste.
Onions, celery, carrots. The Holy Trinity of the Home Kitchen.
Fantastic!
Thank you so much for teaching these methods. I am enjoying everything you have done.😊
I love waterbath, 100%!! My mom never did pressure canning, that i know of. My MIL did meats in Pressure Canner. I dont recall her doing anything else that way. My grandmother had one, but i dont know what she canned with it.
I did pressure can last summer, because i wanted to do meat or soups. I hate the results! In all my 63 years of waterbathing? I only had an issue with my first canning of peaches. And my first canning of jam, i broke jars. But i was able to ask my mom and grandma, to get the answers! After that? I NEVER had spoiling! In fact i had a couple jars that were 10 years old and they were fine. Once i had jars freeze in a Move. Box got left in garage. 😢 They did not bust open, but they lost colour and were mushy. I ate what i could and dumped the rest. They never unsealed!
I am not fond of venison, because of its strong taste. But i love Moose! Better than beef! I paid huge dollars for Bison this past fall. I have not tried it yet, so i cannot say how it tastes.
About Venison? For anyone who finds it too strong a taste??? I have Tips for you! Turnip, Potatoes absorb the strong flavors and make it better! And use strong herbs like Thyme, Sage, Rosemary. It cuts the flavours also. That is Old Tyme Tips.
Thank you for this current video. I always learn something with every video you make. I am new to canning and committed to strictly water bath canning method as it is tried and true. I loved the Amish canning series and learned so much. Keep up the great work!
I’ve been following you since the beginning and you have definitely matured!! Thank you for being so brave!!
When I cook up my venison, I like to add a bit of bacon grease. It adds a really nice flavor to it and a little bit more fat as well.
You’ve taught me so much. I’m so glad that you didn’t give up on your quest to learn this method. It’s because of you and your bravery that I’m now not afraid to waterbath certain things. The taste of things (especially items that contain meats) is sooooooo much better. ❤
Yummy looking soup! I'll be trying it soon! So good to see you back a bit more often. Blessings, Marie
I live in northern MN and we love venison!
I LOVE venison ! They say that the best red meat to eat i VENISON AN D gOAT CAUSE THE HAVE LITTEL FAT. I have not ever tried to make and can soup of it \, BUT GUESS I WILL NOW. THANK YOU FOR ALL YOU GIVE US TAKE CARE TO YOU and YOUR FAMILY
Looks amazing
💜💙💚
G’day from Australia. I always enjoy watching your videos and appreciate what you teach/share 🫙🙂
Great video me and my son canned deer this year instead of freezing this year pc & wb Next year we will do some soup. Thanks for the video. I noticed the sweat shirt 👍😃
I'm excited to learn about this. We have lots of venison in the freezer this year. Thanks for doing this!
I think you are terrific. Your channel was the first one I saw on canning … gave me courage … I may have to try this soup . Venison in the freezer.
I just say this to be helpful. I appreciated it when I learned it. Did you know that if you press down on the meat while it's cooking with a back of a slotted cooking spoon instead of a fork it turns out a completely small ground meat? I am proud of you for how far you have come! It's encouraging for you to be teaching younger ladies skills that have been lost through the years. I teach ladies everything from gardening to grocery shopping and canning and any life skill or information it takes in between. I had the same type of Journey that you did with having to teach myself everything. So I understand the joy and sense of accomplishment each and every time you complete a project like this successfully. I love to share that and I love it that you share it too😊
Thank you! I’m always up for learning something new to help me in the kitchen.
oops please excuse the typos.
Going to try this when I get home! I got the Amish canner and for Christmas and haven’t tried it yet. Was waiting for my garden this spring but not anymore
I love venison soup as well. I have never canned it though, I believe I will. Thxs for this video.
Thank you for your videos! I am becoming a confident canner because of your videos. I can't wait to try this soup.
I did not have vension but I did make it with ground turkey and added everything you did and canned it for 3 hours and it turned out just great.
We make a sancocho with cabbage and root veggies… love cabbage in soup! Tx for sharing!! Looks yum!
Good afternoon from Syracuse NY everyone and thank you for sharing your adventures in canning different foods
Sounds good. Love venison
Pressure canned venison is so good and tender you can't tell it from beef.
Look for passata, it's very cheap, I use this in a lot of dishes. Actually, what your using looks like passata. I add a kale like veg that keeps it's green colour, soaked beans and orzo pasta and any veg from the bottom of the fridge. But this one you're making is special with the venison. I usually only make veg soup, but I confress, I can taste the one you made as I watch :)
Truly enjoy your videos! Thank you so much for all the lessons!
What water bath canner do you use?
Cabbage in any kind of soup really rounds out the taste
My local Grocery Outlet has ground New Zealand venison. Looks like I will have to give this a try. What about canning venison patties?
Sorry I was early to send the last.
Leilani, since your ingredients are pre cooked, do your vegetables get mushy and loose texture after the three hour water bath? Could you make your soup with out the veggies and add them before canning so they don't overcook?
Hello, you could absolutely add the veggies later. I find that with a WB the veggies still have integrity. Way better than a pressure canner would. You could also add the vegetables raw and then WB. Blessings ❤️
@@MakeitMake thank you for responding. ❤️ have a blessed day
Hi there! I have a question and I have looked all over the Google for answers 😂 I can't find it. My question is, I want to make a big thing of bacon and bean soup. ( Like , The Campbell's soup in can) can I water bath it? I am thinking for sure I can. What do you think? Would I be safe to cook it up like you did this venison recipe soup. Thank you. Btw I have been with you since I found you on tiktok when you were there. Thank you for teaching me!
so what is the tool called that you used to open your jars of tomatoes? Where could I get one at. I really like that. That soup reallly looked good.
OKAY! 😊😊😊 I have something to tell you. I hope this makes you happy 😊😊❤ I watched this video and your ground beef cabbage soup video both about 6 times each the last couple days. I had all the ingredients accept venison or ground beef, but I had ground pork, and ground pork chorizo. I decided on the ground chorizo because I was like damn thats gonna be nice and tasty! This is what I did for measurements. 2 pounds ground chorizo, do you ever go to ShopRite? I buy those Shoprite sandwhich baggies with the flaps, and this is how I measured my ingredients for the soup because i wasnt sure how to go about it and get your consistency. I used 1 fully packed baggie of chopped onions, 1 fully packed baggie of chopped celery, and I also used all the celery leaves I chopped off the entire celery stalk, which i packed into a sandwich baggy, and 1 fully packed baggie of chopped baby carrots of course same as you its all i had. And then I added another fully packed baggie with half chopped onion and half chopped celery so it was a baggie and a half of celery and a baggie and a half of onion. Do you know those quart size containers they give you when you order Chinese wonton soup from Chinese restaurant take out? I packed two QUARTs of those wonton soup containers with chopped cabbage, and I packed it down but I made sure my cabbage pieces were one inch square pieces and anything smaller or thinner I seperated because I was afraid of over processing the cabbage I like it not too mushy and I worried about the canning processes. So, I then used half a stick of salted butter and split the half a stick in half again and browned the meat in a saute pan and sauted the veggies separately in the bottom of the soup pot side by side. I did not allow my meat to fully cook and stay a little pink but broke it down just as you did and it turned out awsome. I also kept the juices from the chorizo because all the red flavoring from the chorizo was in that juice. I dumped it all into the carrot celery onion mixture in the pot and mixed it, covered, simmered slow about 3 minutes, and then added salt and pepper to taste and then dumped in the two quarts of cabbage and mixed. I had a 28 ounce can of chopped Contadina San marzano Roma tomatoes and dumped that in with one full can of water and checked the consistency after the cabbage slowly started to cook down. And realized that wasn't enough but I didn't want to water down the tomato flavor and got stuck. I then remembered OH YEA! I GOT KNORR BEEF BOOULLION POWDER AND KNORR TOMATO BOOULLION POWDER!😂 So I grabbed both and added 2 heaping tablespoons of both tomato and the beef broth bullion powder and then dumped in another 28 ounce can of water and another can of water I set aside if I needed it. And I let the post slowly heat up while it slowly cooked up the cabbage and heated everything through. I didn't want my vegetable to get overcooked I was very careful to make sure those veggies held up. After that, I tasted it and realized I made a mistake. I made it too salty forgot I added salt to taste when I added the pepper but that's okay I know exactly how to fix that later on using a jar of soup as a concentrate and adding more fresh veggies, or pouring over noodles or rice, anything at all. So, anyway I used 1 pint jars because I'm by myself, and my soup pot was only 2 thirds full, I got 10 pints and another extra two pints I kept for eating the next couple days. And I did something I never thought I would do. I pulled put both my pressure canner, AND MY WATER BATH CANNER SIDE BY SIDE ON MY STOVE!!😂😂😂😂 5 jars went into the water batther, 5 jars went in the pressure canner. And side by side, I pressure canned 5 jars for 75 minutes 10 lbs pressure cause I'm in new jersey, and I water bath cannes 5 jars in full rolling water boil covered with over 4 inches of water because my pot was tall enough to cover pint jars without adding more water if it evaporated, and I HAD WATER EVERYWHERE ALL OVER MY GLASS TOP😂😂😂 it even got under the burner between the pressure canner and the burner and it stopped my pressure canner mid process and lowered its pressure and I had to start my pressure canner process all over again!!! 😂😂😂 But I fully rolled boiled those 5 jars because I was so scared not to do a chatter. I finished 1130pm last night, I took the jars out of the pressure canner of course they syphines and there was red liquid in my canner, and the water bath I let it go another 20 minutes so I water bathed 3 hours 20 minutes and let the jars sit another 20 minutes. I took them out and waited. All the jars from both sealed but the water bath jars are clean😂😂😂 and the pressure canned ones are greasy. I just woke up and came down stairs and now I have to take off rings and wash the jars and make sure I label which ones are which.... WB, and PC. But I am scared I don't know why. I never ate water bath canned low acid food before. I am excited to eat it though and try it and see the difference between then especially since I had to start my pressure process all over again because it dropped pressure. How did you get over the fear of eating a water bath product once you did your first amish water bath? But I wanted to tell you, BECAUSE OF YOU, 😂😂 I SET UP TWO CANNERS AND DID MY VERY FIRST EVER AMISH WATER BATH USING YOUR VERSION OF BOTH VENISION AND GROUND BEEF CABBAGE SOUP AND ADDED MY OWN TOUCH❤❤❤ AND WENT A LITTLE 🤪 😂❤❤❤ BUT now how do I get over the fear of trying to eat one of them?????😂😂😂😂 I'm also going to add this comment to your other cabbage soup video in case someone wants to try chorizo
I will answer this with a video.
@@MakeitMake awsome 😍 thank you so much!!! And I would like to know one other thing.... how do I water bath can white button mushrooms in just plain water without them turning dark? Pressure canning them over Cooks them turns them to rubber and they turn black in the jars and I don't like that. I have 5 pounds of mushrooms and I may just clean them off the way you did in the cream of mushrooms video, blanch them and freeze them but I am not sure yet what to do before they go bad.
@@MakeitMake by the way I tried the leftover soup for breakfast I set aside after I wrote this and omg the soup was FANTASTIC!!! turns out it wasn't salty at all. The cabbage and the veggies really absorbed the flavors and the ground pork chorizo WAS EXCELLENT
@@MakeitMake oh and I didn't open the jars yet hahaha it was the leftover from the fridge😁
I canned my venison wondering if or how many quarts I would use?
This may be a dumb question but can you add vinegar to the jars and can for 2 hours instead of 3? It looks so good. We love deer meat.
So, I have a question about the timing and water bathing. What do you do if the water evaporates and you need to add water to the pot? Do you add very hot water to the pot and if so, does the time change? I am very interested in doing this.
the very question that I asked, you explained in the video. I sure appreciate you sharing with all of us.
1 QUESTRIAN DO YOU NEED TO HVE 1 " COVER THE JARS when you seal them ?
I know this question isn't about version. I've looked through the videos, and probably missed it, but have you done water bath canning of chicken soup? I would love be to preserve the chicken alone by water-bath but can't find if that works. I have been given several bags of frozen chicken and need to preserve it before it gets old. I can't use it as fast as it is coming. Can you help?
Could it be the egg pasta you use?
The book that you recommend for Amish water bath canning is out of stock
Do you reuse your lids???
Yes I do. But I wont reuse a lid on meat products or something expensive. Blessings
No potatoes
Your soup seems more like a deconstructed cabbage roll soup!!