Hi there everyone. This is so funny, love this lighter side of y'all. Anyway, if you're wondering how Pam's canning recipes turn out, they are FABULOUS. We moved from Tennessee to Wyoming last summer and I brought my pantry with me, including one of her beef soup recipes. Things haven't turned out close to planned here, so I told my husband that we're eating out of the pantry until it's gone. Everything has stayed shelf-stable even with that move, jars packed carefully. Thank you for your info Pam, you're my trusty source for info but especially for canning info.
Hahaha…. ‘Home-stud’ had me giggling.. lol.. Jims a flashing homestud.. lol.. I’m definitely making this beef soup. Thanks for the recipe, and the laugh
I was gifted a canner like yours and I regifted it to a young couple at church, since I have two others. I am sending this video to them and tell them to look at your canning play list to get more help. I will go over and help them with their first canning projects when they are more comfortable with pressure canning. Thank you both so much. OH, I have shared your videos a hundred times.
Pam, I'm so glad you named your daughter after your sister. I did the same thing. For 32 years I have had to explain exactly which Deborah I am talking about! I'm sure you can relate to that. Lol Vegetable beef soup is my absolute favorite for any time of the year. Thanks for the reminder that I need to make some real soon.
Hi, Pam & Stud….I mean Jim! Thank you for sharing this recipe - it sounds & looks so good! Did you know? Ball Blue Book just released an updated, 2024, 38th Edition of the Guide to Preserving, with 40 new recipes. Right now they are hard to find…not on Amazon yet. I found my copy @ Walmart in the canning section this morning. Leisa with Sutton Daze, YT channel shared this info last night. 😊
Thank you so much for your research into safe canning and today for the link for "your choice soup recipe". I have now read it through twice and plan to use those guidelines to adapt a home vegetable soup recipe to those guidelines! Your time and confidence are so appreciated!
I would add minced garlic, bay leaves, rosemary and green beans to my veggie beef soup. We keep a tube of tomato paste so that my husband can add it to his soup as I don't like it in mine.
Veggie Beef Bean Soup is always in my canning pantry. I like it to be a bit more liquid, because I use it primarily for breakfast, poaching an egg in it. Keeps me full for hours! Similar spices to yours, although admittedly, every batch is slightly different with spices and veggies. Mandatory staple!
@@luannbowen5836 Hi Luann, no recipe. I've been canning 60+ years so am a dump together cook. Quite similar to Pam's. I presoak beans so I have a general idea of how much more they will swell. That depends on age of beans and storage over the years. You never really know for sure. Because I want extra liquid for poaching my eggs, i only fill beans to a bit less than half, then add whatever veggies & spices (different in every batch!). Fill with water or broth. Then when making breakfast, I dump the jar in my skillet, add a layer of dehydrated salad greens. When starting to simmer, I crack an egg on it and poach on med heat. This makes a very filling nutritious breakfast which keeps me going for hours - and is relatively low calorie as a bonus. Enjoy!
Thank you, Pam and Jim, for these canning videos. Have a canning related question. I see people on other social media using jars manufactured by anchor hocking, etc. due to lower cost. How do we know if these jars are really safe?
Jim! I can't believe you flashed everyone here on You Tube! 😮😂 You are crazy and we love ya ❤! Pam, the soup looks delicious! Thanks for sharing. I usually just can vegetable soup and the add the meat when preparing it. That way, I can vary it. I have plenty of chicken and beef (ground and shredded) in my pantry ready to dump and go.
Hello, I really appreciate the content you present. Would you consider doing a video speaking to food safety issues with canning large batch canning such as when you have to do multiple batches of canning. I now have more flexibility because I just purchased the Nesco electric pressure canner in addition to my faithful American Standard pressure canner to facilitate smaller batch canning but would love to see content for safely holding prepared food while it’s waiting it’s turn to be canned. Thank you!
Hi All, is it me or has the price not changed on the 2 books? This video was awesome, and I always learn something. Hopefully we are all out there looking for a local connection to get fresh foods. These farms will be key in a SHTF situation
I always place at least one bay leaf to all my broths but have never canned broth/soup/stew. Would you recommend putting one in each jar or maybe two to three in the pot to cook Pryor to canning?
Pam, I did your canning course. In the past couple of weeks I have canned pinto beans, baked beans (the Healthy Canning website recipe), and raw pack roast beef. I'm hooked on canning!
Hi y’all, fairly new subscriber, and I have spent a few hours searching for how to make this vegetable beef soup (meal in a jar), but using only dehydrated ingredients. Is this possible to do? I am a single man at 60, so sometimes this can be tough on the how to’s, lol. I can grill however! I am intending to send this to family in Florida. I just want it so that all they do is rehydrate and eat. Hoping you can steer me on this, and if not equipped, perhaps an external reference would be helpful. Thanks so much, you’re both awesome!
Don't forget that the pressure canning is going to further cook your soup. If you've cooked it to the 'done' stage, you might have mush after it's canned. I would stop, can some of it and save out what you want for a meal... and continue cooking that on the stove while the rest is in the canner.
Hi Pam, just wanted to remind you that we in Arizona don't do Daylight Savings Time. So please clarify if you mean Mountain Daylight or Mountain Standard time for the flash sales. Thanks for all you do. 😊
Thank you for all your educational videos! I’m wanting to can outside also. What kind of stove do you use? How much propane/ fuel do you think you use for canning quarts?
Go to reseredhomestead.com homepage and click on Store and slide to Off Grid and Camping Cooking Equipment and click on the second item: Camp Chef Tahoe 3-Burner Outdoor Stove address and will take you to our Amazon Store Site. We use a large propane tank and have no idea how much we use for processing in our 23 QT Presto canner. Jim
Is there a difference between this beef soup & canned beef stew? 🥣 This looks like the same ingredients. For the stew, I would make a gravy w/ flour & butter to add to the canned veg// beef/broth mix.
Hi There- I just love y'all. My questions is 1. What cut of beef did you use? 2. What kind of bouillon did you use? Much appreciate your response. I am on my way and this is on my list.
Which one is better the stovetop pressure canner or an electric pressure canner? I want to start pressure canning but I’m extremely nervous. I have used an electric pressure cooker and I love it.
I use both, but I use the electric more often because of the smaller batch size. 4 pints/batch for me. It's also easier, imo because it runs the cycle on its own. 🎉
I use Instant Pot Max and love it! The only down side is that it can only do 4 pints at a time! It is pretty much fool proof! The instructions are very good!
I don't know if you will see this comment, but I do have a question. I'm really delving into canning at this point having taken your courses. There is a chicken soup I want to try to can out of the Ball home canning book (I don't have it with me at the moment). It calls for mushrooms, but I don't like mushrooms. Is it safe to leave an ingredient out if I don't like it? If so, do I need to substitute with some other ingredient (such as more potatoes...it does call for potatoes)? Thank you
So long as an ingredient isn't there for safe preservation you can make adjustments. You might want to take a look at how to make your own soup recipe: www.healthycanning.com/usdas-your-choice-soup-recipe
Hi Pam, I'm a little confused about canning beef. I followed your beef stew video to can mine, and you didn't brown the meat first. So I didn't either. But when I canned ground beef, I did brown it first, as you did in that video. Is that okay with the beef stew? You two are delightful!
I love your show but would have appreciated that you shared what ingredients and amount you used. Many Blessings ❤❤❤. We all have our own tastes and am always interested in what other people use.
@@RoseRedHomestead I understand that. What seasonings did you add. I do appreciate you for all your hard work and answering questions. I think you're amazing!!
@mamabear1260 At the 8:41 mark she went thru them on the video and gave amounts. Try watching with closed caption...pause the video and write down each one.
It also keeps telling me my postal code isn’t complete, but it is. I guess I won’t be able to purchase the books at the flash sale price. I’m very disappointed.
I was wondering about the gasket on your canner, what do you use to lube the gasket. I have a presto from the 70's, and used petroleum jelly on it, ruined the gasket. Had to replace it, tried vegetable oil, left it sticky after a while. Can you use food grade silicone on the gasket with out damaging it. You use yours alot, how do you keep it in good shape.
If the corn was replaced with celery wouldn’t this be about like the beef stew canning recipe you posted recently? Pretty similar? Although this wouldn’t be thickened for stew..so I think I answered my own question!
She said something about the recipe calling for less time because the ingredients are already cooked. Maybe just the difference between raw and hot pack.
Hi there everyone. This is so funny, love this lighter side of y'all. Anyway, if you're wondering how Pam's canning recipes turn out, they are FABULOUS. We moved from Tennessee to Wyoming last summer and I brought my pantry with me, including one of her beef soup recipes. Things haven't turned out close to planned here, so I told my husband that we're eating out of the pantry until it's gone. Everything has stayed shelf-stable even with that move, jars packed carefully. Thank you for your info Pam, you're my trusty source for info but especially for canning info.
Homestud! Lol yep you are a stud, Jim. Pam got a catch. Lol y'all are full of puns today. Flashing us like that!
Hahaha…. ‘Home-stud’ had me giggling.. lol.. Jims a flashing homestud.. lol.. I’m definitely making this beef soup. Thanks for the recipe, and the laugh
I was gifted a canner like yours and I regifted it to a young couple at church, since I have two others. I am sending this video to them and tell them to look at your canning play list to get more help. I will go over and help them with their first canning projects when they are more comfortable with pressure canning. Thank you both so much. OH, I have shared your videos a hundred times.
Thank you. I think gifting a canner, offering to help, and recommending our videos is very kind of you. Jim
Thank you for this video... I'll make this tomorrow...
Love it!! Homestud & Mr. Flash!! Would love a Flash t- shirt, too!! You two are just Awesome!❤
Thank you! Jim
Pam, I'm so glad you named your daughter after your sister. I did the same thing. For 32 years I have had to explain exactly which Deborah I am talking about! I'm sure you can relate to that. Lol
Vegetable beef soup is my absolute favorite for any time of the year. Thanks for the reminder that I need to make some real soon.
That soup looks SO good. Also, I plan on grabbing some books soon! I'm sure they're a wealth of information!
Hi, Pam & Stud….I mean Jim! Thank you for sharing this recipe - it sounds & looks so good! Did you know? Ball Blue Book just released an updated, 2024, 38th Edition of the Guide to Preserving, with 40 new recipes. Right now they are hard to find…not on Amazon yet. I found my copy @ Walmart in the canning section this morning. Leisa with Sutton Daze, YT channel shared this info last night. 😊
Hi Pam and Jim. Great recipe. I love canning soups, so very handy. 🇨🇦🌷
Thank you so much for your research into safe canning and today for the link for "your choice soup recipe". I have now read it through twice and plan to use those guidelines to adapt a home vegetable soup recipe to those guidelines! Your time and confidence are so appreciated!
You are so welcome! Jim
We're in Delaware and love shopping for fresh produce at local farm stands!
This looks delicious.
It's so good! Jim
You two are just the cutest! What a blessing you are to one another as well as your viewers. 💙💙💙
I would add minced garlic, bay leaves, rosemary and green beans to my veggie beef soup.
We keep a tube of tomato paste so that my husband can add it to his soup as I don't like it in mine.
Your add-ins sound very good. Jim
Veggie Beef Bean Soup is always in my canning pantry. I like it to be a bit more liquid, because I use it primarily for breakfast, poaching an egg in it. Keeps me full for hours! Similar spices to yours, although admittedly, every batch is slightly different with spices and veggies. Mandatory staple!
Would love your recipe.
@@luannbowen5836 Hi Luann, no recipe. I've been canning 60+ years so am a dump together cook. Quite similar to Pam's. I presoak beans so I have a general idea of how much more they will swell. That depends on age of beans and storage over the years. You never really know for sure. Because I want extra liquid for poaching my eggs, i only fill beans to a bit less than half, then add whatever veggies & spices (different in every batch!). Fill with water or broth. Then when making breakfast, I dump the jar in my skillet, add a layer of dehydrated salad greens. When starting to simmer, I crack an egg on it and poach on med heat.
This makes a very filling nutritious breakfast which keeps me going for hours - and is relatively low calorie as a bonus. Enjoy!
🎉 I love your videos and presentations! You’ve inspired me so much in my preservation journey! Thank you ❤
Pam I made this today for mom and I tasted it and it is delicious. She will love it.
😅😂😂❤ you've got me cracking up before the video has even begun
Wonderful. Jim
Oh my goodness you two are just wonderful together!
Sourcing local here as well. Thanks Pam and Jim for all of the great videos!
Thank you, Pam and Jim, for these canning videos. Have a canning related question. I see people on other social media using jars manufactured by anchor hocking, etc. due to lower cost. How do we know if these jars are really safe?
Jim! I can't believe you flashed everyone here on You Tube! 😮😂 You are crazy and we love ya ❤!
Pam, the soup looks delicious! Thanks for sharing. I usually just can vegetable soup and the add the meat when preparing it. That way, I can vary it. I have plenty of chicken and beef (ground and shredded) in my pantry ready to dump and go.
Thanks for sharing
Thanks for watching! Jim
The soup looks wonderful!
The soup looks amazing! Thanks for sharing!
Thank you!
You're welcome! Jim
thank you,,,,,,,greetings from France
Just did a bunch yesterday and canned it up. And the big giant pot is cooking again today.
Great video! I use the Presto Electric Pressure Canner and love it so veggie soup is on my list of to try and we go to a wonderful farm market.
We like our vegetable beef doup with tomato sauce, but I get how you did that, so got what I need to do my own soup, thank you for sharing😊
We always looking new places also. Glad for this segment.
Good to hear! Jim
Hello, I really appreciate the content you present. Would you consider doing a video speaking to food safety issues with canning large batch canning such as when you have to do multiple batches of canning. I now have more flexibility because I just purchased the Nesco electric pressure canner in addition to my faithful American Standard pressure canner to facilitate smaller batch canning but would love to see content for safely holding prepared food while it’s waiting it’s turn to be canned. Thank you!
Great looking soup,lm planning to make this and can some. Thank you !!
Thanks for putting up this video
Love making my own soup, wanted to be sure I was doing the right times
You are so welcome! Jim
I've always put Cabbage and tomatoes in my veggie/beef soup.
You two are hilarious. Thanks for making me laugh! :) love your videos..
Thanks! So funny and another canning lesson. !
Glad you enjoyed it
Hi All, is it me or has the price not changed on the 2 books? This video was awesome, and I always learn something. Hopefully we are all out there looking for a local connection to get fresh foods. These farms will be key in a SHTF situation
The price never changed for me as well
Not seeing the sale prices on the two books?
Me neither. I’ve logged in. No sale price. I didn’t see or hear about a code
I always place at least one bay leaf to all my broths but have never canned broth/soup/stew. Would you recommend putting one in each jar or maybe two to three in the pot to cook Pryor to canning?
Pam, I did your canning course. In the past couple of weeks I have canned pinto beans, baked beans (the Healthy Canning website recipe), and raw pack roast beef. I'm hooked on canning!
Congrats! We appreciate your feedback. Jim
Hi y’all, fairly new subscriber, and I have spent a few hours searching for how to make this vegetable beef soup (meal in a jar), but using only dehydrated ingredients. Is this possible to do? I am a single man at 60, so sometimes this can be tough on the how to’s, lol. I can grill however! I am intending to send this to family in Florida. I just want it so that all they do is rehydrate and eat. Hoping you can steer me on this, and if not equipped, perhaps an external reference would be helpful. Thanks so much, you’re both awesome!
If I make this for dinner could I can the leftovers. Love you both. Learning a lot thank you
Yes, you "can" 😁
Don't forget that the pressure canning is going to further cook your soup. If you've cooked it to the 'done' stage, you might have mush after it's canned. I would stop, can some of it and save out what you want for a meal... and continue cooking that on the stove while the rest is in the canner.
I would suggest doing the amount for canning first and prepare enough to have extra for your meal, then it won't get overcooked.
Hi,to both of you.❤
You look well matched!
Hi Pam, just wanted to remind you that we in Arizona don't do Daylight Savings Time. So please clarify if you mean Mountain Daylight or Mountain Standard time for the flash sales. Thanks for all you do. 😊
Were the vegetables blanched or just raw state? Thank you.
Could we use the electric digital Presto Canner?
😂😂😂😂😂😂😂😂,l just love you two,so funny sometimes .
I have a question I may have missed it. Are your jars warm when you put this hot soup in there?
Thank you for all your educational videos! I’m wanting to can outside also. What kind of stove do you use? How much propane/ fuel do you think you use for canning quarts?
Go to reseredhomestead.com homepage and click on Store and slide to Off Grid and Camping Cooking Equipment and click on the second item: Camp Chef Tahoe 3-Burner Outdoor Stove address and will take you to our Amazon Store Site. We use a large propane tank and have no idea how much we use for processing in our 23 QT Presto canner. Jim
Can I use 'Better Than Bouillon' rather than dry bouillon cubes?
Can you use ground beef instead for this recipe?
Is there a difference between this beef soup & canned beef stew? 🥣
This looks like the same ingredients. For the stew, I would make a gravy w/ flour & butter to add to the canned veg// beef/broth mix.
Can you make this in the Nesco electric canner? I would like to can meals in a jar and am wondering if the I can do it in the Nesco....
Yum!
Can I use lean ground beef instead of cubed beef?
Hi There- I just love y'all. My questions is 1. What cut of beef did you use? 2. What kind of bouillon did you use? Much appreciate your response. I am on my way and this is on my list.
Please watch the video. Jim
What type of grill do you have outside to can on? Any special requirements that are a must to have? Thank you.
Bay leaves?
im new with canning - what do you mean by siphoning?
Which one is better the stovetop pressure canner or an electric pressure canner? I want to start pressure canning but I’m extremely nervous. I have used an electric pressure cooker and I love it.
I use the Nesco electric. So simple and EASY
I use both, but I use the electric more often because of the smaller batch size. 4 pints/batch for me. It's also easier, imo because it runs the cycle on its own. 🎉
@@julie-annneidlinger4498 so you like the Nesco I’ve been thinking about getting that one
I use Instant Pot Max and love it! The only down side is that it can only do 4 pints at a time! It is pretty much fool proof! The instructions are very good!
I rely on the Newco if I am doing a small batch and my stove top Presto as shown in the video for larger batches.
Are lentils an approved ingredient? Do they fall under the peas and beans?
What kind of burner are you using on your counter?
Do you know if cooked barley can be frozen?
I don't know if you will see this comment, but I do have a question. I'm really delving into canning at this point having taken your courses. There is a chicken soup I want to try to can out of the Ball home canning book (I don't have it with me at the moment). It calls for mushrooms, but I don't like mushrooms. Is it safe to leave an ingredient out if I don't like it? If so, do I need to substitute with some other ingredient (such as more potatoes...it does call for potatoes)? Thank you
So long as an ingredient isn't there for safe preservation you can make adjustments. You might want to take a look at how to make your own soup recipe: www.healthycanning.com/usdas-your-choice-soup-recipe
Jim the flasher😂
Sure would of loved to have amount of ingredients used.
Can you add cabbage to this, or will it turn to mush?
Healthy Canning gives directions for hot-water bath canning or steam pressure cooking. I have not found a tested recipe provided the USDA. Jim
Hi Pam, I'm a little confused about canning beef. I followed your beef stew video to can mine, and you didn't brown the meat first. So I didn't either. But when I canned ground beef, I did brown it first, as you did in that video. Is that okay with the beef stew?
You two are delightful!
Thanks! Jim
It's fine, as long as you followed the tested recipe. I think Pam cooked the beef in this one because she was hot packing the soup.
I love your show but would have appreciated that you shared what ingredients and amount you used. Many Blessings ❤❤❤.
We all have our own tastes and am always interested in what other people use.
I didn't work from a set recipe. It was about 1 bunch of carrots, 4 potatoes, 1 large onion, and a 1/2 cups corn with 2 lbs beef.
@@RoseRedHomestead I understand that. What seasonings did you add. I do appreciate you for all your hard work and answering questions. I think you're amazing!!
@mamabear1260 At the 8:41 mark she went thru them on the video and gave amounts. Try watching with closed caption...pause the video and write down each one.
@@shelwhitley1011 ok thanks. I could have missed it because I was canning beef. I was distracted.
Hello Pamela, Jamestud
Oops just ordered protein bowls didn’t get the offer😓
How much beef did you use?
How does the flash sale work? I believe it is now 4:13 Mountain Time, but I’m not sure how to purchase.
It’s not showing the sale prices for us either??
It also keeps telling me my postal code isn’t complete, but it is. I guess I won’t be able to purchase the books at the flash sale price. I’m very disappointed.
@@willieboswell1682same here
It’s not letting me sign in or changing the price for me either
😂 love you guys. Stud
The flash! In a non criminal way... hahahah
Thanks! Jim
I was wondering about the gasket on your canner, what do you use to lube the gasket.
I have a presto from the 70's, and used petroleum jelly on it, ruined the gasket. Had to replace it, tried vegetable oil, left it sticky after a while. Can you use food grade silicone on the gasket with out damaging it. You use yours alot, how do you keep it in good shape.
We just make sure it is clean. We use nothing. We replace when we need to. Jim
I have the Presto 23 qt from the 90's...user guide says warm, soapy water...rinse and allow to dry, then replace in lid.
If the corn was replaced with celery wouldn’t this be about like the beef stew canning recipe you posted recently? Pretty similar? Although this wouldn’t be thickened for stew..so I think I answered my own question!
Great intro lol
I thought it was 75 min. for pints & 90 min. for quarts .
She said something about the recipe calling for less time because the ingredients are already cooked. Maybe just the difference between raw and hot pack.
❤❤❤
😂🤗 thank you!!!
You are welcome! Jim
Why isn't it 90 minutes for quarts with the beef in the recipe?
Pam explains in the video that 90 minutes is not needed because of the precooking. Jim
Next time add a few peas. It sweetens it without sugar. 😉
It would have been helpful if you had given the amounts of beef, carrot, potatoes corn that you used for your quarts.😢
Lol
I have a question I may have missed it. Are your jars warm when you put this hot soup in there?