How to Can Leftovers
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- Today I'm canning leftover turkey and ham. Also, to fill the pressure canner, I'm adding a few jars of dry beans. Using the no soak method on with the beans. Plus, this is my first time using Tattlers lids.
Thanks for coming along!
Love the new channel! Years ago I became a master canner through the local farm exchange, so I am excited for this new channel. I will admit it was a little hard to find as it was berried in the Homestead channel. I hope this channel grows quickly!
It's very hard to find small channels.
Great start to your new channel.This video is so full of great information. Thank you for sharing your information and knowledge. Now all you have to do is keep Mckenzie out of the kitchen so she doesn't rob the pot.
WOW, Ronda, is there anything you cant do? You are a such a marvel
Loving the new channel Ronda! I'm so happy for your success, keep it up!
Thank you so much for supporting this channel! 🤗
Love the video I learn something new and gooseberry bushes grow in Michigan we used to have them👍
Always love watching what you put up
Hi, Rhonda and good afternoon.😊😊😊😊😊😊. This new channel is incredible! Last november on thanksgiving day, I cooked vegetables, stove top, macaroni and cheese, turkey, ham and my favorite the cornbread.💙💙💙💙💙💙. It taste so delicious. Also, the turkey and ham are so enjoyable to eat.⭐⭐⭐⭐⭐⭐. So...yeah. Have a wonderful day and happy cooking!😊😊😊😊😊😊💙💙💙💙💙💙💙👍👍👍👍👍👍👍👍
Wow another awesome video so glad for you your new channel is doing awesome I hope very informative and knowledgeable love it congratulations and good luck you are absolutely amazing merry Christmas 🎄
Merry Christmas to you too!!
Memories of Grandma sending brother and I out to gather Gooseberries in Pelican Lake Minnesota to put up jam and jelly, still some of the best jams and jelly I’ve ever had the pleasure of tasting! Thank you for the fond canning memories😀
I've never had gooseberry jam. I'm not even sure they grow around here...
@@acresofclaykitchen if you ever run across any, my memory tells me it was delicious 😋 th-cam.com/video/PoDpcE2r2aY/w-d-xo.html
That canner is awesome. The beans are such a great idea. 15 cents for a pint of beans? That’s amazing. I used to can tomatoes and make all kinds of jam. Just work and convenience has gotten me away from it. Great video! Loving the new channel.
Another great video! Sometimes leftovers are better than the original meal, because the flavors have had more time to mingle. There are a few exceptions, as always. I just don’t understand people that won’t eat leftovers. They sure are missing out on a lot of good food. Another channel that I subscribe to contacted the Ball company about the scarcity of lids & jars. They said that they have increased their production to help meet the higher demands. Hopefully, the scarcity & price gouging will be a thing of the past. Let’s all keep our fingers crossed! I have seen several channels that have also used the Tatler lids & they seem to be happy with them. They do have a few differences in the way you use them than the traditional lids. Y’all stay safe & warm.
Blessings, Love & Hugs from Vicki in Ft. Worth, Texas 🇺🇸👍❤️🥰🙏🙏🙏🙏🙏🙏🙏🙏🙏
Ball company said that same thing to me.... :)
Thanks for sharing your video on canning leftovers. I have never thought of doing this.
I am a new beginner.
My grandmother use to can just about everything. When she would can meat she would always have the fat grease over the top of the meat. I know that we have eaten meat that was 10 years old and more and it was just as good as it was when canned. Today people think that they will die if they eat like that but like you said as long as it is still sealed it is still good.
My canned goods don't last that long, but if they did, I wouldn't be afraid of eating them. 😏
@@acresofclaykitchen my grandmother told me that the grease is what made them stay fresh. She would always take off the top part of it and use the rest in the meat. The older women really knew how to do a lot of things. You also know how to do things the same way.
Everything looks great!!! When I was a kid, we would can tomatoes/tomato juice.
Keep up the good work young lady cuz anything that you do is awesome. Wish you could make me some of your canning stuff, or better yet I'll just come up and pick everything up
I like it! I'm a city guy and I cook a lot ahead and freeze in small containers. But this is only good for six months. Most cooked foods will lose a bit of flavor after that. I freeze "kits" to put together recipes that I cook the thing that needs to be freshly cooked, add pre measured cooked food from the freezer, and voila, meals for all.
That's awesome! That would be really handy to have freezer meals ready during busy times.
I have been using the Tattler lids since 2015 season. They work well. When I put the lids on, I sit them on a towel and turn while pushing down on the towel until the jar spins. When they come out the canner I tighten them down , then remove the rings the next day.
I ate some spinach yesterday that was canned in 2015, still fresh and good seal.
That's great to know. Thanks!
Excellent video
Please do one on beans
Maybe I can learn to cook watching you.
😁
Home canning stuff tends to last longer i think than say store caned items if the canning is well done. I find it odd it is still called canning dispite they are jars though an the benefit of home canning one can see inside the jar which is always a plus.
Aweosme video. 🙂
Very informative.
Good info thanks
Love tattler lids!!! Great video! New subbie 👍
Welcome to the channel!!!
I like the tattlers to. I have also had some that did not seal, what could I be doing wrong?
Luv ur new channel 💛
Thanks!
@@acresofclaykitchen ur very welcome 💛
Liking the new channel Rhonda. If you're going to make sprouted grain bread please do a video. Thanks! 😊
Will do! Thanks for the idea!!
Thanks for the nice demonstration. Did all of the jars seal.
Yes, all sealed. 😊
@@acresofclaykitchen Thumbs-Up
Hmmm
.great to know that. 🌹🌹
Does anyone have any idea if it's possible to can something like cooked charro beans that usually has protein (pork rinds/bacon/chorizo)? That would be a game changer in my house lol
them I have these Tattler Lids as well but I have not used them in the canning process I've used them in my dehydrated Foods. And I didn't see when you did your beans how much water did you fill them up to an inch headspace and did you use just regular water for those? I'll be interested to see you do a video on the beans I've got bags of beans. And where have you ordered the Pint and a half wide mouth jars? If you ordered them. And one more question have you processed cream cheese? And I hope you let us know how those Tattler lids did for you on this last canning session. Thank you Rhonda for sharing your wisdom with us. lol and have and very blessed day! I apologize for the 20 million questions. I just had asked! And a lot of people answered a lot of things on here too! Your channel is just too awesome! You did great! I really like it!
Thanks for the questions!
For the beans I use regular tap water. Filled jar with 1inch headspace.
I purchased the pint and a half jars years ago, but can't remember where.
I make cream cheese but don't process it.
@@acresofclaykitchen thank you Rhonda for answering these questions and hope you have a great and blessed day!
Rhonda, thank you for your video. I never knew you could can dry beans without going through the cooking process. I am a vegan cook and am
The only one in my home who eats this way so there are a lot of beans type leftovers. So, do I understand that it’s not necessary to start with hot leftovers in hot jars? Because you start with cold jars do you start with cool water in your pressure canner?
Great question! Yes, if you start with cold jars and cold food, then the canner needs to have cold water in it. That way everything will come up to temp together and you don't have the risk of jars breaking.
Nice !;-)
Ronda, the only thing I would like to preserve is you lol just to keep you the way you are a beautiful wife and mother .
😁
Hi Rhonda 🙋🏻♂️ Good video 👍🏻 , the lids u were using how much were they for a dozen ? And can u reuse both the flat and the ring? Using regular ball lids by the time u put the price of the lid in to the cost u can’t afford to can in pints! There getting almost a dollar a lid if u can find them. I’ve wanted to get into pressure canning but to me I’m just not comfortable with it the reason y I’m not is I don’t have a gas stove so u have immediate temp control of ur burners. I think that’s a very important part of pressure canning. What’s ur opinion on that?
I think the lids were just over $7 per dozen. The plastic can be reused indefinitely, and from what I read, the rubber seal can be reused up to 10 times or until signs of drying out or stretching appear.
My opinion on the Gas vs. Electric... I grew up using electric and my Mom still cans on an electric stove. Once you get comfortable using the canner, you'll know exactly where to keep your burner at.
@@acresofclaykitchen 7$ a dozen isn’t bad if they stay sealed and u can keep using them . I’m guessing u can buy the rubber ring separate ? I think gas is still better but I could manage on a electric coil burner but I’ve got a flat top that has a supported burner that u can use a canner on but it’s not a quick heat or cool down and don’t like the idea of being forced to move the canner when under pressure and I could c that possibility happening ! Thanks for answering my question 👍🏻
@@acresofclaykitchen I'm glad you said that because it seems like the whole time I'm doing a 75 minute process I'm constantly going up and down up and down until the last 15 minutes then it decides to just stay there! And I was wondering how everybody else was having to deal with that. And I have a gas stove.
I don't fuss over the burner too much. I know that when it comes up to pressure I turn it down to med flame and leave it. But mine has a gauge so I can see if it's staying at 10 lbs. pressure. If it goes to 11 lbs. I don't worry too much about it.
❤️
Hello Ronda! How do you Mark the various jars with Desc. of Contents and the Dates ? Thanks! 👍
I wrote on the lids with permanent marker, hoping it will wash off the next time I go to use them...
So if I'm canning leftover split pea soup with ham in it, would it still have to be PC'd 90 min for quart even though already cooked?
Yes!
Once you get to pressure, how to you maintain it?
Do you make your own salsa? How do you make it so there is no liquid or very little I found a recipe online and canned some to age, the bottles I di open had so much liquid you could boil it and have soup lol !!! We tied root beer as well and left it to ferment a few weeks but tossed it because it turned to alcohol !!
I do make my own salsa. I try to remove as much liquid before canning.
Hi R. Don't know why but this is interesting to me. I said it before but that pressure pot is cool. Do you occasionally get a jar that is not sealed properly and if you do is it completely obvious when you go to use the contents? In other words, is there any risk of using a preserve that would be contaminated due to a bad seal? (To me it seems that plastic could be a bit porous. I don't know that I would trust those lids as much as glass or metal over a long period.)
You must be busier with the additional channels. Trust me that I won't be offended in the least if you do not respond to any of my comments, or even read them. At some point you will likely have too many comments to respond to or even read so don't hesitate to start with mine.
If a jar doesn't seal properly a layer of mold will usually form and be very noticeable. If that happens, throw the food out, don't even try it.
It doesn't happen often, but once in awhile you get a spoiled jar of food.
By the way... I love to read and respond to comments. Especially if someone has a question. 😊
I dont understand the bean thing. I cook with a pound at a time, but besides that, you took a small bag of beans that will last indefinitely and now they take up 10x the space. Why?
For convenience, quick meals.
How do you feel about dry meat canning without liquid
Dry canning, when you place the jars of food in the oven to can? Or, dry packing the meat into the jars with no liquid,and then pressure canning? 2 very different methods. I don't recommend dry canning using the oven, but I do love dry packing for meat canning. Hope that makes sense.
When Do you take the rings off?
I wait 24 hours before removing the rings.
funny i found reg ball lids
I keep looking for them...
most of the presser canner like you are like 400.00
I think mine was $275?
Can you cann pasta
No, canning pasta isn't safe.
I suppose those plastic lids are ok but they kind of scare me
They are a little intimidating, but all my jars sealed. That's all that matters. :)
What are leftovers?
Tooooo much repeat