Happy Canary! I never knew that Hungarian goulash was different from goulash! I enjoy listening to your instructions... you're not rushed.. you're relaxed and I so appreciate it!
This sounds so delicious with the infusion of all the vegetables and then using those vegetables to make yourself soup but a great idea it’s a win-win😊
Thank you so much for the goulash beef starter. We love Goulash. I love the fact that you didn't waste a thing and pureed the leftovers. Thank you Leisa and ForJars for sponsoring Canuary 2025.
Oh my gosh, goulash is my very favorite but I have to admit it. It’s always the American goulash so I can’t wait to try this. You did a fantastic job. Thank you so much for giving us such a great tutorial.😊
A twofer Canuary video! 🥰 Canned goulash & a soup dinner. I had no idea it was in the book,but it's now on my to can list. Thanks for sharing this one.😊
Happy Canuary neighbor! I'm from Michigan too. I will be canning this with venison from the deer that I harvested during bow season in October. Thanks for the info!😊
Hello Renee! I started canning last January and learned tons from you all who participate in Canuary. I learned early that Fourjars is the only way to go, so I don't even bother with the ball lids that come with the jars. Straight to Fourjars lids for me! Like most others, I have only made American Goulash and cannot wait to try this one! This recipe is perfect for my Cary pressure canner that will only do 5 pints at a time. And I really love how you use everything, so nothing goes to waste. That is more important now than ever before due to the cost of food these days. Thanks so much for participating in this colab!
The spice bag was a great idea, I have never made Hungarian Goulash I will have to give it a try, canning it. I bet it is good over rice. Thanks for your contribution to Canuary,
We went to Hungary in May and I've been meaning to make Goulash ever since. Never thought about canning it but indefinitely will now that you showed us this delicious sounding recipe. I checked my Ball Blue Book and it's in there. Thank you for sharing.
My husband went to Hungary several years ago on a missions trip. He still talks about the "Hellish Goulash" he had at a restaurant there-- it was venison, too. I hadn't realized before that how many paprikas there are or that there was much flavor to it-- my experience with it was on deviled eggs where it was basically a reddish decorative dust! I think he really like having some of this on our shelf and I am glad it's for a small batch so we can try it without going broke since we didn't harvest any game this year... thanks for being part of Canuary!
A friend of the family just blessed us with the tuna he recently caught in Wash St and had flash frozen. Today I canned 17 pints of tuna for our pantry shelves. I have been inspired for the past two years to try and preserve something everyday in Jan and eat out of the pantry oth Jan and Feb except for dairy and fresh veggies. Thank You for Canuary!
Love Canuary! Get so many great ideas to fill my pantry! Thank you Renee for sharing your Goulash recipe with us! Sounds so delicious! Blessings Kiddo!🌿💚
I'm so glad you put the veggies to use. I was so sad when you said you have to pick them out...but been watching you for years so I was sure you wouldn't let them go to waste. I'm going to research Hungarian paprika now to see why it's different.
This is a new canning recipe for me. I’ve never tried Hungarian goulash, but it looks delicious. Thank you for your Canuary contributions. I watch them all every year.
I haven't started pressure canning yet, but when I do, this is the first thing I want to do. Shelf-stable, delicious soups and stews perfect for a winter's day!
Thank you so much for this recipe and for allowing us to follow along! I love your videos! Thank you for being a part of Canuary. I look forward to watching all of these videos! Thank you Suttons Daze and ForJars for this wonderful collaboration!!
I’ve bypassed this recipe I don’t know how many times, it may be because I’m not a big fan of using caraway seeds. I’m working on expanding my palate so we’re going to try Hungarian Beef Goulash in next few weeks or so.
Seasoning the meat chunks makes a difference. I did some jars of ugly chicken a few months ago, but instead of adding the chicken then the seasoning to the jar, I took the extra time to dump each jar of chicken (filled jars first to distribute chicken) into a bowl and toss with seasoning. Then back into the jar. Awesome!! Thanks for participating again this year.
I can smell my grandma's goulash as you cook this. I didn't know goulash could be canned. It will be a staple on my shelf. Thanks for participating in Canuary.
This is one of those recipes I wouldn’t have tried without watching you make, it really does look delicious! I also love that you used the veggies. Thank you so much for the video!
Being so disabled anymore the small batches are nice and a little more manageable at times with my body. But to be honest sometimes I only have enough funds to do something small and love that can look at this and do it. Thank you so much. What a great one to can. mmm
Love this small batch canning idea. Let's my family and I try it out before deciding if it's something we want to add to our shelves. Thanks for participating.
I'm happy to see a small batch for canning! Sometimes the yield is way more than my husband and I can go through. Thanks for the vid and the collaboration.
I have never canned Hungarian Goulash. This looks amazing and I will definitely be trying this the next time I can beef. Thank you for participating in Canuary.
Hello fellow Michigander! This is a recipe I’ve zipped right past without noticing. It’s so useful to see how it comes together. We like slow-cooked Hungarian Goulash so the tastes all go together well. And - spice bags. Who knew? Already looked those up online so that I can add them to my kitchen.
Thank you for the video. I have never heard of a Hungarian goulash, born and raised in Texas, but definitely have added this to my must do recipes! Thanks again.
First year Canuary follower!!! I’m so excited to discover new channels and some amazing canning tips and tricks from y’all!!!! I can’t even explain how much this has helped in just 4 short days already!!!!
Hungarian Goulash! This will be a fantastic quick meal. I like that you can, can only a single batch, which will yield 4 pints. Pints are perfect serving size for two people over rice, noodles or spaetzle and a veggie side. Thank you for sharing.
We were fortunate enough to have a Hungarian brother in law, who made the best Goulash and Paprika Chicken. He passed a few years ago and I miss his cooking. I'll give your recipe a try and hope it comes out as delicious as his was!
It’s so nice to be back in your kitchen with you - for Canuary!! I did not know that caraway was one of the spices in this goulash - with the paprika and veggies….sounds delicious! Thank you!
My Grandmother was from Hungary. I always loved her Goulash. Until now I never knew how she would make it. Because it wasn't like American Goulash. She would make it fresh for a meal. Thanks for sharing.❤
I enjoy watching videos of recipes I wouldn’t normally choose. It inspires me to break out of my comfort zone and try something new. Thanks for sharing!
Thanks for participating in Canuary! I found your channel during this collaboration last year. This goulash recipe looks delicious, I think I even have the sweet paprika in my spice cabinet.
The longer I watched your video the more I knew I just have to make this Hungarian Goulash. It looks amazing! I wish I could smell it. Thank you for sharing this recipe for Canuary 2025!!
I’m going to try this! My grandfather used to cook a lot after my grandmother had a stroke. He made something he called Holley’s Goulash. It was a way he used up what was in the refrigerator, and he usually added elbow macaroni to stretch it if needed.
Yay for Canuary!!!! Thank you Renee for doing a recipe from the new book and also letting us know where the recipe is from the other ball book. You're always thorough and relaxed in your videos and you are also the first go-to person when I look for a venison recipe for canning. We got 3 deer this year - more than enough for the 2 of us and to share some. Got the cuts we wanted and canning the rest:) This will be one I do with the last deer we just got.
I had Hungarian Goulash years ago in Czech Republic. So good. This would be a great beef variation in my canning pantry. Love the idea of doing something w the extra broth and veggies. Thank you.
Good morning, You have a beautiful home!! Being completely new to pressure canning and pretty much all canning, I am so enjoying canuary thus far. If I'm being totally honest, pressure canning SCARES me to death, I don't want to do anything wrong so I'm praying that watching these all month will give me the courage to accomplish this Thank you for taking part in canuary ❤
Hi Renee…..thank you for this recipe! My sister travels the world and is always bringing me spices from everywhere she visits along with the name of specialty dishes she’s enjoyed. Last year was Hungary for two weeks and a variety of paprikas. I can’t wait to try this recipe….oh yumm!
I have learned so much from the yearly Canuary collaboration! I'm always saving the recipes and I have tried so many new options that I got from January videos. I can't wait to see what this year brings! This one sounds AMAZING and definitely something my family will love.
I’ve been meaning to try to can both American goulash and Hungarian goulash ever since I looked them up and found out American goulash is one of the only recipes that allows ground poultry. They’ve both been on my list ever since. Thanks for the lovely demonstration!
Thank you for this great recipe. I've never had Hungarian goulash, but my husband loves American goulash so I am sure he will love this. You crack me up, you cook like I do.
Loving Canuary again this year. So far three for three. I can see this going on my shelf. So much for staying an ingredient canner. Thanks, Renee, what a great easy recipe.
I've never tried this dish, but it certainly looks fantastic. I think I would add in some red or black beans into the leftovers for soup. I could almost smell the caraway and paprika while you were talking about them. Thank you ❤
So glad I found your channel through #canary!' I' ve been canning for 25+ years and your video is fantastic, encouraging and easy to follow. Thank you!
It's one of my dreams to visit Michigan! Excited to meet all you amazing people who a part of the Canuary collab! I have never had goulash! Thanks for sharing this recipe.
You have a beautiful voice. I like how the recipe is small batch, its a great way to try something without being married to it for a long time!
Thanks for being here @ Canuary. Canning more meats is on my list. We all appreciate all your hard work.
You will be so glad you did!! I promise!
Happy Canary! I never knew that Hungarian goulash was different from goulash! I enjoy listening to your instructions... you're not rushed.. you're relaxed and I so appreciate it!
Thanks for watching, and I'm glad you're enjoying the videos! I truly appreciate the comments 😊
This dish sounds really good. I'm going to make this
Oh my that looks delicious. Thank you for teaching something new. Canuary
This sounds so delicious with the infusion of all the vegetables and then using those vegetables to make yourself soup but a great idea it’s a win-win😊
Thank you!
Winner winner goulash dinner. Happy Canuary to you !!! This is on my to do list this year.
Woohoo!
Thank you so much for the goulash beef starter. We love Goulash. I love the fact that you didn't waste a thing and pureed the leftovers. Thank you Leisa and ForJars for sponsoring Canuary 2025.
Thank you
What a great way to use those leftovers! No waste, I love it. My husband would love than over rice. Thank you!
Great on potatoes too! YUMMO!
That is a great idea!
Oh my gosh, goulash is my very favorite but I have to admit it. It’s always the American goulash so I can’t wait to try this. You did a fantastic job. Thank you so much for giving us such a great tutorial.😊
@@LindasPantry thank you!!😊
A twofer Canuary video! 🥰 Canned goulash & a soup dinner. I had no idea it was in the book,but it's now on my to can list. Thanks for sharing this one.😊
I just had a bowl of the soup for lunch and it is amazing. I want to can more to have the soup 😄
So glad you're part of Canuary again! I appreciate your small batch canning recipes: )
Thank you, it's great to be part of the canning community!
Happy Canuary neighbor! I'm from Michigan too. I will be canning this with venison from the deer that I harvested during bow season in October. Thanks for the info!😊
Me too. I'm in Troy.
Canned chicken stew today, finishing up a bag of carrots processed to the freezer from the garden. I'm excited to see some shelf space in the freezer!
This with venison sounds great
That’s awesome!! 👋
I am working on that too!
Hello Renee! I started canning last January and learned tons from you all who participate in Canuary. I learned early that Fourjars is the only way to go, so I don't even bother with the ball lids that come with the jars. Straight to Fourjars lids for me! Like most others, I have only made American Goulash and cannot wait to try this one! This recipe is perfect for my Cary pressure canner that will only do 5 pints at a time. And I really love how you use everything, so nothing goes to waste. That is more important now than ever before due to the cost of food these days. Thanks so much for participating in this colab!
I'm glad you like that I use everything!
The spice bag was a great idea, I have never made Hungarian Goulash I will have to give it a try, canning it. I bet it is good over rice. Thanks for your contribution to Canuary,
Am I the only one who could smell this? It looks so good! Glad to see you use the veggies for soup. No waste! 😊
We went to Hungary in May and I've been meaning to make Goulash ever since. Never thought about canning it but indefinitely will now that you showed us this delicious sounding recipe. I checked my Ball Blue Book and it's in there. Thank you for sharing.
Will have to try this recipe
My husband went to Hungary several years ago on a missions trip. He still talks about the "Hellish Goulash" he had at a restaurant there-- it was venison, too. I hadn't realized before that how many paprikas there are or that there was much flavor to it-- my experience with it was on deviled eggs where it was basically a reddish decorative dust! I think he really like having some of this on our shelf and I am glad it's for a small batch so we can try it without going broke since we didn't harvest any game this year... thanks for being part of Canuary!
Canuary brings joy to an otherwise cold and dreary winter! Thank you!
It definitely brightens up the winter!
A friend of the family just blessed us with the tuna he recently caught in Wash St and had flash frozen. Today I canned 17 pints of tuna for our pantry shelves. I have been inspired for the past two years to try and preserve something everyday in Jan and eat out of the pantry oth Jan and Feb except for dairy and fresh veggies. Thank You for Canuary!
Love all your tips. Now I need a spice bag!
I was thinking the same thing
They are reasonable and handy!!amzn.to/4j5l6cS
amzn.to/4j5l6cS
This is why I love canuary, the collaborators share recipes that I have overlooked. Thank you for sharing.
Love Canuary! Get so many great ideas to fill my pantry! Thank you Renee for sharing your Goulash recipe with us! Sounds so delicious! Blessings Kiddo!🌿💚
Thank you so much!!
Wow! This is a unique recipe for me! I've never tried Hungarian goulash before but now I'm interested in trying this. Thank You! Happy Canuary
I'm so glad you put the veggies to use. I was so sad when you said you have to pick them out...but been watching you for years so I was sure you wouldn't let them go to waste. I'm going to research Hungarian paprika now to see why it's different.
Yes you can freeze dry or dehydrate them and use as powder! Amazing flavor!
Great ideas
This is a new canning recipe for me. I’ve never tried Hungarian goulash, but it looks delicious. Thank you for your Canuary contributions. I watch them all every year.
You’re welcome
I think my daughter would enjoy making this...looks like a mother-daughter canning day in the future for us.
I haven't started pressure canning yet, but when I do, this is the first thing I want to do. Shelf-stable, delicious soups and stews perfect for a winter's day!
Nothing beats a hearty bowl of goulash on a cold day! Perfect blend of flavors, and it just gets better the longer it sits.
Yum!!
Thank you so much for this recipe and for allowing us to follow along! I love your videos! Thank you for being a part of Canuary. I look forward to watching all of these videos! Thank you Suttons Daze and ForJars for this wonderful collaboration!!
You are most welcome!
Thanks for participating in Canuary! The Hungarian goulash sounds fabulous. I cant wait to give it a try 😊
Thank you for watching!
I’ve bypassed this recipe I don’t know how many times, it may be because I’m not a big fan of using caraway seeds. I’m working on expanding my palate so we’re going to try Hungarian Beef Goulash in next few weeks or so.
You could leave them out!
Yay! for Canuary! Thank you for participating with your video for Hungarian Goulash
Not only does the goulash look awesome, your soup from the left over veggies is also a winner! Way to go! Thank you!
It is so great to get another meal out of it!
what an inspiration for winter canning!Thanks to you, to Liesa, and to ForJars for sponsoring!
Love Canuary!!! And you are so right--we are all winners with all the amazing recipes!!! Thank you so much sharing this with us.
I love that you use everything and leave nothing to waste! Thank you for being an inspiration for canning and being a good steward.
Seasoning the meat chunks makes a difference. I did some jars of ugly chicken a few months ago, but instead of adding the chicken then the seasoning to the jar, I took the extra time to dump each jar of chicken (filled jars first to distribute chicken) into a bowl and toss with seasoning. Then back into the jar. Awesome!! Thanks for participating again this year.
I want to do that!
This is the first time watching pike creek farm. Renee has a very calming voice. Enjoyed listening.
Welcome! Thank you so much!😊
I love that you don’t waste the liquid & showed us how to utilize it. I’ve never tried goulash. Thank you for the recipe & tips.
You’re very welcome.
I can smell my grandma's goulash as you cook this. I didn't know goulash could be canned. It will be a staple on my shelf. Thanks for participating in Canuary.
This is one of those recipes I wouldn’t have tried without watching you make, it really does look delicious! I also love that you used the veggies. Thank you so much for the video!
Being so disabled anymore the small batches are nice and a little more manageable at times with my body. But to be honest sometimes I only have enough funds to do something small and love that can look at this and do it. Thank you so much. What a great one to can. mmm
It's been forever since I've had goulash. I love that I can have this on the shelf to have it whenever I want it.
That looks like a wonderful pantry staple. There are so many dish possibilities with this Canuary contribution. Thank you!
Love this small batch canning idea. Let's my family and I try it out before deciding if it's something we want to add to our shelves. Thanks for participating.
I'm happy to see a small batch for canning! Sometimes the yield is way more than my husband and I can go through. Thanks for the vid and the collaboration.
You are very welcome!
Hungarian Beef Goulash, wow Renee thanks for sharing & bringing back happy memories of my grandmother. Another great recipe to fill my pantry shelves!
I have never canned Hungarian Goulash. This looks amazing and I will definitely be trying this the next time I can beef. Thank you for participating in Canuary.
Goulash is a dish that I grew up eating. Hungarian version sounds great too! I love easy go to home canned meals. Thanks for sharing.
Hello fellow Michigander! This is a recipe I’ve zipped right past without noticing. It’s so useful to see how it comes together. We like slow-cooked Hungarian Goulash so the tastes all go together well. And - spice bags. Who knew? Already looked those up online so that I can add them to my kitchen.
I also like the fact that the recipe is a small batch. It looks easy to make. Thank you.
Oh my goodness...looks so good!! Never knew I needed Hungarian Goulash in my life until now!!!
Thank you for the video. I have never heard of a Hungarian goulash, born and raised in Texas, but definitely have added this to my must do recipes! Thanks again.
So happy to see this one made. I have it marked to make in my book as well...looks yummy! Tha k you for being part of this collaboration. ❤🎉
You are so welcome! It has been on my list!
This sounds like a great option with beef and I loved that you used the vegetables to start a soup. No waste in your house!
Thank you
First year Canuary follower!!! I’m so excited to discover new channels and some amazing canning tips and tricks from y’all!!!! I can’t even explain how much this has helped in just 4 short days already!!!!
Welcome to Canuary! I hope you enjoy your journey!
Hungarian Goulash! This will be a fantastic quick meal. I like that you can, can only a single batch, which will yield 4 pints. Pints are perfect serving size for two people over rice, noodles or spaetzle and a veggie side. Thank you for sharing.
It’s so great for a quick meal!
Thank you for participating in Canuary ! Nice to meet new people
You’re welcome!
We were fortunate enough to have a Hungarian brother in law, who made the best Goulash and Paprika Chicken. He passed a few years ago and I miss his cooking. I'll give your recipe a try and hope it comes out as delicious as his was!
I’m so sorry for your loss. I hope you enjoy the recipe.
It’s so nice to be back in your kitchen with you - for Canuary!! I did not know that caraway was one of the spices in this goulash - with the paprika and veggies….sounds delicious! Thank you!
I'm glad you're back for Canuary!
My Grandmother was from Hungary. I always loved her Goulash. Until now I never knew how she would make it. Because it wasn't like American Goulash. She would make it fresh for a meal. Thanks for sharing.❤
The spice bag is an incredible idea. That beef looks so beautiful, thank you for another great Canuary video!
I’ve never had Hungarian beef but this sounds delicious!! Thank you for your contribution to Canuary! ❤️
I enjoy watching videos of recipes I wouldn’t normally choose. It inspires me to break out of my comfort zone and try something new. Thanks for sharing!
You're welcome! It's always great to try something new.
I love Hungarian Goulash, was stationed in Hungary many, many years ago. Made 7 quarts for Canuary! Thanks for the inspiration.❤
I love Hungarian goulash especially over buttered noodles. I never thought of looking for a canning recipe. Thank you so much.
Thanks for participating in Canuary! I found your channel during this collaboration last year. This goulash recipe looks delicious, I think I even have the sweet paprika in my spice cabinet.
I’m so glad you found my channel!
Thank you for showing us what you do with the leftovers. Thumbs up. Happy Canuary.
I grew up on goulash and hungarian goulash. Love them both. Thanks for the recipe.
I have never had Hungarian goulash. Love the small batch recipe. Makes it easier to try new things.
I look forward to each Canuary season. I love all these great recipes and watching my favorite TH-camrs! Thanks! 😊
The longer I watched your video the more I knew I just have to make this Hungarian Goulash. It looks amazing! I wish I could smell it. Thank you for sharing this recipe for Canuary 2025!!
I’m going to try this! My grandfather used to cook a lot after my grandmother had a stroke. He made something he called Holley’s Goulash. It was a way he used up what was in the refrigerator, and he usually added elbow macaroni to stretch it if needed.
Yay for Canuary!!!! Thank you Renee for doing a recipe from the new book and also letting us know where the recipe is from the other ball book. You're always thorough and relaxed in your videos and you are also the first go-to person when I look for a venison recipe for canning. We got 3 deer this year - more than enough for the 2 of us and to share some. Got the cuts we wanted and canning the rest:) This will be one I do with the last deer we just got.
That's awesome! I love venison recipes too. We got three this year too so I will be using it a lot!!
This looks amazing. I love Goulash but never remember to make it. And I love how you didn’t let the veggies go to waste.
I had Hungarian Goulash years ago in Czech Republic. So good. This would be a great beef variation in my canning pantry. Love the idea of doing something w the extra broth and veggies. Thank you.
So excited for this recipe...we had Hungarian friends that made this for us years ago. Cannot wait to try this! Thank you for participating this year!
I'm so glad you're trying it! You're going to love it!
Good morning,
You have a beautiful home!!
Being completely new to pressure canning and pretty much all canning, I am so enjoying canuary thus far.
If I'm being totally honest, pressure canning SCARES me to death, I don't want to do anything wrong so I'm praying that watching these all month will give me the courage to accomplish this
Thank you for taking part in canuary ❤
It scared me too!!! It is not scary when you follow the steps and I prefer it now! Thank you. It’s a very old farmhouse that I love
@@pikecreekfarm ❤
Hi Renee…..thank you for this recipe! My sister travels the world and is always bringing me spices from everywhere she visits along with the name of specialty dishes she’s enjoyed. Last year was Hungary for two weeks and a variety of paprikas. I can’t wait to try this recipe….oh yumm!
I hope you enjoy it with those special spices!
My friend from Germany, that owned a restaurant, gave me her goulash recipe. She used half beef and half pork. It was wonderful.
That's a great twist on the recipe! You could can it that way too. Pork is so good talking
Happy Canuary!! I love this annual event. I can just imagine how delicious all those spices are. Love that it's a small batch also.
So glad for Canuary. Thank you for taking part again and for the great recipe.
I have learned so much from the yearly Canuary collaboration! I'm always saving the recipes and I have tried so many new options that I got from January videos. I can't wait to see what this year brings! This one sounds AMAZING and definitely something my family will love.
That’s wonderful to hear!
Thank you for this recipe. I must try it. My stepdad was Hungarian and used to make this for his family. I miss him
That’s so sweet.
Love that this recipe minds me of my "adopted" grandmother who was Hungarian.
We are getting ready for a snow storm and really cold weather and this looks like a warm yummy dish to keep you warm!
Goulash. Is a LIFE LONG favorite of mine. I can't wait to try it!!!!
Happy Canuary! Thank you, for being part of this years production. Great recipe for myself to pack up for my prepared meals
I’ve been meaning to try to can both American goulash and Hungarian goulash ever since I looked them up and found out American goulash is one of the only recipes that allows ground poultry. They’ve both been on my list ever since. Thanks for the lovely demonstration!
Thank you for this great recipe. I've never had Hungarian goulash, but my husband loves American goulash so I am sure he will love this. You crack me up, you cook like I do.
Thank you 😂😊
That's a differently recipe. I wonder how it tastes. Thank you for participating in Canuary and bringing a new recipe to all of us.
Loving Canuary again this year. So far three for three. I can see this going on my shelf. So much for staying an ingredient canner. Thanks, Renee, what a great easy recipe.
You’re welcome!
I've never tried this dish, but it certainly looks fantastic. I think I would add in some red or black beans into the leftovers for soup. I could almost smell the caraway and paprika while you were talking about them. Thank you ❤
So glad I found your channel through #canary!' I' ve been canning for 25+ years and your video is fantastic, encouraging and easy to follow.
Thank you!
It is so great to have you here!
What a marvelous beef recipe. I love having a meat base to start a meal with. Makes cooking easier.
I love having a meat base to start a meal with too!
It's one of my dreams to visit Michigan! Excited to meet all you amazing people who a part of the Canuary collab! I have never had goulash! Thanks for sharing this recipe.
Michigan is beautiful and the people are friendly! I hope you get to visit soon!
I love the little tea bags for herbs. This sounds like a very hearty and easy dinner.
Yes!! Very convenient
Love the recipe. Thank you for being a part of Canuary!
Thank you for sharing this recipe. I'm happy that January is here. Thank you for participating again this year. Blessings
Thank you for participating again this year! I’ll be trying this recipe. Looks so good! I can almost smell it, too!
I am enjoying watching all the Canuary videos. There’s so many things to try. I am new to canning and this is my first Canuary Thank you ladies 😊