Thanks so much Carter for this wonderful video. I have read every comment ❤. I don’t eat a lot of jelly or jams but I want to try the relish and sauces. It’s hard to find any recipes for small batches for anything. I sure do appreciate your support and knowledge. Because of you I have 3 pints of ground beef, 4 pints of chicken breast and 6 pints of London broil and beef roast. 3-4 pints of kidney beans, northern beans and navy beans. I have to say the beans turned out a little mushy and I did not do the soak method?? Not sure what went wrong there? I do know I had an issue with the canner venting with the timer flashing, but it never would start counting down with one.batch. So I need all the helpi can get. Thank you, I love the channel and your guidance
I have been canning for 40 ish years. I caned for my family of 4 years ago, now i can only for myself. I recently broke my shoulder, and thankfully, i had prepared meals on the shelf and was able to feed myself from my pantry. Canning is the way!
Yes! Excellent point! Canning is a tremendous way to be prepared for whatever hurdles we may face...broken shoulder, illness, job loss, etc. Great thinking!
I just started canning. I mean I have used my electric canner 3 times! That’s how new I am. I never thought I would be able to can for just me. I am learning so much from Carter because of her small batch recipes ❤
Thx so much for this great, informative video!! Working on building my pantry!! Want to can meats and frozen veggys from the store to get more room in our freezer, Help!!
My two best pieces of advice: 1) Just get started. I spent ages wanting to can but being intimidated and scared. Now, nearly 20 years later, I can't imagine my kitchen without home-canned food on the shelves. And 2) You'd be shocked how much you can preserve by doing small batches in little pockets of time. When I started canning I thought I needed to devote entire days or weekends to it. After several years of that, I realized that I could squeeze a quick batch of jam in when my toddler was napping, or a single canner of salsa could process after dinner. I actually get more canned now that I do smaller batches than I did when I was trying to have canning weekends. And I enjoy it more because I'm not completely exhausted for 2 days after the marathon event!
I started canning about six years ago. I called myself preparing for an apocalypse. Lol. I now prepare for snow, ice, stores are closed for whatever reason, those days of, don't feel like cooking, etc. I believe the Lord lead me to your channel, so I could learn good sense in canning. Thank you for a well needed education on my part. ❤
Dianne, I am so happy you're here! And yes, there is so much to be said for the inherent preparedness in home canned food. Natural disaster, loss of power, loss of job, shut down, supply chain issues, illness, broken leg, or just plain lack of energy or time...having a well stocked pantry of already cooked food is such a blessing!
Learned to can when I went to high school. They still had home ec classes. We were encouraged to enter items in the state fair. My first thing I canned peaches. It was my school project. They turned out beautiful and I was hooked. I want to say. Keep a journal from year to year. It will help in how much and what works.
One of the things that I had to get over was fear. First, I was afraid of the pressure canner, but I got over it. Then, I had to get over my fear of eating the food 😂. Because I was new, I was certain that I must have messed it up somehow. For example, the first thing that I canned was broth (that I accidentally processed for 90 minutes) and I was afraid to use it because I didn't debubble 😂. So I asked an experienced canner & they reassured me that it was fine. Just taking the steps bolstered my confidence and I got over the fear. I no longer pull up a stool and stare at the gauge 😂
Lisa, you are awesome! If we can't chuckle at ourselves, all that laughter would never happen. The fear of the pressure canner is real, especially when it looks like some sort of space capsule. Thank you so much for sharing. You will definitely strike a chord with many of our new canners.
Oh I know I am scared to death, I would be sitting there the entire time. Working FT and only me, I think that is what intimidates me. I take care of my own single 1930 home myself and then their is the storing. I have to store in my basement, and I purchased Freeze Dried Foods, like onion, celery, spinach etc for just in case. I can't afford a Freeze Drier or dehydrator especially since I bought all this equipment that just sits. LOL I hope I get there.
I still can way too much! I was a foster parent and usually had 9 kids in my home! Now I'm single, and even a pint jar makes 3 meals! My neighbors bring extra garden goodies and I just can't say no so into a jar it goes! Yesterday, a case of onions ended up into 16 pints of carmelized onions and 20 bags (6) of breaded onion rings. I've been canning 50 years! Mistakes? I've canned a lot of things I did not like, my kids still gladly take and eat those! And labeling! Pork and chicken look a lot alike in a jar. Thank you Carter, once again you nailed it!
50 years! Some day, I'll be able to say that too! You are amazing. So much experience and wisdom to offer. I know your kids are ever so grateful that you can too much! I don't remember if you've mentioned if any of them are also avid canners.
@@growandpreserve no, Carter, none of them have ever canned anything! Lol. My eldest daughter is an awesome dessert maker, and my middle daughter, makes the best Mexican food I've ever eaten! I've taught her how to bake bread, but her dad taught her the art of using a grill! My son, makes great pasta dishes that he learned while stationed in Italy, but his dad also taught him how to grill! I never can grill anything right! But my claim to fame was the 15 min meal!
Good video, Carter. Such important info for beginners. I have been canning for more years than I can remember and at 85 years of age I am here to share any knowledge that I have learned along the way. So....whenever I can help....please ask. I don't proclaim to know everything but what I do know I am happy to share.
I'M A NEWBIE PRESSURE CANNER. DID JUST WATER-BATH PICKLED STUFF MOSTLY. BOUGHT MYSELF A PRESSURE CANNER. HAVE A BIG LIST OF THINGS TO CAN. ONE THING I ALWAYS DID WATER BATH CANNING-I PUT DOWN ON MY COUNTER A DOGGIE PEE-PEE PAD. IT SAVED A LOT OF CLEAN UP AND MESS. GREAT ADVICE CARTER. THANK YOU.
Great advice! Pace yourself as a beginner. Grow your garden so not everything gets ripe at the same time, unless you plan on combining them into a recipe to can. Being overwhelmed by too much to process from the garden can lead to burn out. This year is the year for salsa so I'm growing tomatoes, peppers, onions, tomatillos that will be harvested around the same time. I also planted Black Turtle Beans which I will let dry for preservation...no canning needed but they go with salsa. Plan your garden with your canning projects with the end result in mind and the labor it will take to accomplish it. Enjoy the process!
I grew up with a huge garden and we canned hundreds of jars, but I never took it up as an adult until about 4 years ago and I bought a digital canner - life changing! I live right on the Atlantic coast in a hurricane zone, so I wanted to have a pantry I could "shop" from. I started with salsa then quickly moved on to chicken and beef - I wanted foods we could actually eat, not just canned salsa. I absolutely love it. I have an electric skillet that plugs right into our solar generator and luckily - haven't had to use it so far.
Can what you eat is what I advocate as well. I asked each family member to write their top 7 favorite meals and I then tackle those ingredients as completely as possible to add to my canning pantry. I also can some meals in jars but canning “components for recipes” is a time saver for me. I enjoyed this video so much Carter! Happy Mother’s Day to you tomorrow 🌸
@@growandpreserve Yes, I did get a few “repeats” from family which helped me with my canning plan and honestly it helps with meal planning when they visit as well. I do plan to do more meals in jars and pie fillings (as gifts as well as for personal consumption) this season.
I'm 84 and just started canning. Canned chicken breast and pulled pork so far. As I'm single and love to eat all kinds of ethnic foods, for which there are no recipes for "just one". Canning is going to be perfect for making a recipe for 4 and dividing it up into 4 jars. I love the idea of having absolutely delicious food on the shelf just waiting for me when I'm tired from canning or a long day working on my genealogy website. I want to thank you and all the experienced canners in the comments. Lots of great hints!
I'm so glad i found you! Didn't know you were lost, did you?😁 But a lot of the canners on video have huge families and so they can everything in huge bunches. I'm a single woman with no one to cook for but me. Soooo...i needed recipes for small batches and that's where you come in!!! I don't need 85 quarts of green beans! I would like my veggies in pints, maybe even 1/2 pints in some cases so that i don't waste food. Watching you this past winter I've discovered someone who cans in small quantities as well as in smaller jars. Thank you, i so enjoy your videos and the way you show how to do things! Will watch you as long as you make videos!
Same here! I am 71, and I live alone. I have been batch cooking and freezing portions on 8-ounce wide-mouth mason jars with black plastic lids. As a result, I was able to lose quite a bit of weight using portion control with this method. However, if I ever have a power outage, and I will, my hard work will all be lost. I don’t really want to have to buy an extra freezer if canning will free up more freezer space. That being said, I have never canned before! Recently purchased the Presto Precise Digital after allowing their non-electric model to sit on the shelf for two years! Too many older people who live alone become food insecure. Batch cooking and canning or freezing cuts down of food waste, and makes us more self-sufficient. Be well!
@@Synchronicitizen We are going to get you canning! You made an excellent choice with the Presto Electric Canner. It has been my go-to canner for awhile now. Feel free to ask questions along the way!
@@growandpreserve I found you about a year ago I just don't usually send messages. But I really like your videos and decided that I needed to tell you. I'm 70 and canned a lot when I was young with my mom who was a pepper long before it was a thing!! We lived in the country and she didn't drive so going to a grocery store was maybe a once a month thing. We had our own chickens and milk cows, a couple pigs and raised a beef for butchering once a year. She planted a garden next to the road that led to the small town near us and I can remember people stopping along the road to take pictures of her huge garden. She was terribly poor when she was a child and she said she was always hungry so when she married she vowed her children would never be hungry and we never were.
I second that 100%❤. It is very hard to start canning when you are single. I don’t want to can this huge batches of food because I can’t find recipes for one or two people! Also everyone doesn’t like the same flavors and the same foods. I am overwhelmed really. I want to try so many things but I only want to make a couple of jars first to see if I like it before investing a lot of time and money. Carter is the reason I finally started canning..Thank you so much Carter what an amazing video. ❤❤❤
Thank you that was several great ideas, when i can i try making it in a way that the same product can be used for lots of different recipies. For example i make apple pie filling that can be eaten just as is with some, wippedcream, icecream, filling for a pie, as filling in cinnamonbuns be mixed in the batter for muffins or a large cakes.
Carter, I just found your channel a few days ago and I’m so thankful you make videos. I’m a newbie and I’m still in the “crap what am I doing wanting to can” phase 😂 I’ve been researching and researching but haven’t dived in yet. I didn’t grow up around canning so it’s all new to me and the fear is real. In the meantime I’m saving a lot of your videos for when I finally muster up the courage to start
@@growandpreserve it’s hard to decide it’s a toss up between salsa verde, pecan pie in a jar, or one of the tomato sauce type recipes. My tomatillos are doing really well and one variety of romas are good so it’s making me excited to harvest it all
When I was young we only canned individual things like quarts of green beans or tomatoes or yellow squash. I never heard of canning a meal in a jar until recently. Your sandwich in a jar series was a real eye opener too. My husband and I both thank you Carter!
These are very good points! My family is small. I only use quart jars for soups, broths, meals in a jar or potatoes. Everything else is in pint or half pint jars. When I first started to can I made lots of jams and marmalades. It’s so easy! But they are still there three years later because everyone is on a keto diet 😂.
I started canning years ago when I still had 3 kids in the house. Used a lot of pints. Now use pints like you do and now primarily pints. I thought about going back to quarts to save money on lids but I don't have space in my fridge at all for half a empty quarter esp. not in summer!
Not only should you label your jars, but take a second look at the label and make sure it's legible. My writing is very neat, except when I'm in a hurry. Then it's anyone's guess what it says. I have a few jars and frozen goods that I'm not sure of. Mystery meals can be fun. I'm more careful now (I hope.) Also, for labels, I tape a piece of paper to the jar so that it's easy to pull off later. So much easier to washup and paper is much cheaper than buying labels.
When you have left over canned meat and/or veggies, separate it into little containers, label lids and freeze. These come in handy when you use store-bought soups as they never have enough meat or veggies. Soak labels in hot soapy water for a few minutes and the marker washes right off.
What a great tip! I need to start doing this. I always end up staring at the leftover half chicken breast wondering what on earth to do with it before it ages out.
Carter, you are spot-on with your advice, great job. Here are is an extra idea…start a printed canning recipe file as you can new recipes or if the recipe is coming from a physical recipe book you have, write that info on the jar lid I.e., “Ball” Chili No Beans. That will remind you where to go for the recipe when it is time to restock.
I had an over abundance of cherry tomatoes last year and I needed to find canning recipes to preserve them since we could not eat them all. I made salsa, salsa verde, whole cherry tomatoes in different flavored sauces and liquids. So far we have liked all of them so the experiment was a success. I also canned different things that I found in the ball preservation book and another canning book that I had. I’m having fun canning new things and getting over my fear of pressure canning especially meats. You also have helped me. Thank you so much for your inspiration. Take care.
I tried canning whole cherry tomatoes for the first time last year. I don't care for them much but thankfully hubbie will eat them on a salad. I do like using the broth in soups though so not a total waste.
Great video!!! Been canning for about 15 years....i'll admit, after garden is done, all is canned up, i do still sit and 'admire' ;).....my tip, always have lots of jars and lids. Lots!
I came across a video of yours this winter where you were talking about "meal starters" and it changed my perspective and expanded the possibilities on what i could be canning! I qould love more videos on meal starters etc
Thank you so much for telling me that, Amanda. I've had a few other very insightful comments along the same lines lately. I plan to listed to all of you!
I’d rather open 2 jars for a larger meal than figure out what to do with half leftover. I’d encourage people who think they don’t like canned meat to try canning roasted chicken instead of raw pack. It tastes and looks just like you took it out of the oven. Poultry really keeps its texture when canned. It’s my favorite emergency meal. What can’t you do with roast chicken?
The one thing I did when I began pressure canning was use a dial gauge due to fear of not being able to get the jiggler correctly. After driving myself nuts sitting watching the numbers on a stool at the stove I switched. Now I can putter around the kitchen and living area because I can hear the jiggler and now things are good. I pressure can loads more now.
And as soon as I decide if I want a colored all American or silver I will be buying one of those. I went with Presto because it was serviceable and less costly and I wasn’t sure I was gonna stick with it 🤷🏼♀️. Definitely sticking with it. It’s been 3 years.
I agree that being able to multitask while listening to the jiggler is a huge help. There's nothing wrong with the Presto stovetop, but you will love the AA. When I added the Presto electric canner, it gave me even more much appreciated freedom. I'm so glad you're sticking with canning. It is totally addictive, isn't it? So glad to have you here, Namaste!
Dear Carter I canned your dry potatoes last year I have two jars left and we have enjoyed them ever so much. I used red potatoes and small white ones. I have 50 pounds of russets I’m going to be canning for this winter. I love your channel. I just don’t say a lot. Thank you for teaching us what we don’t know. I’m a canner but I don’t can all the time. When I get extra I won’t waste my food that we eat. Blessings
Tip: canning isn't a "season" it can be done year round. Tip: can seasonally ie fruits and veggies in the summer/fall when they're fresh and most abundant, fall/winter is when I can meat/poultry, beans, meals in jars, spring is a hodgepodge of things from my freezer like berries that we grow and I got overwhelmed with so I threw them in the freezer, same with tomatoes. I also do this during the winter. Spring is also a good time to can cold crop veggies such as carrots and beets etc..
I'm 59. I only started canning about five years ago. I had a pressure canner for a couple years before I got over being afraid to use it. I love canning! My tip is to not only write what is in the jar and when it was canned, but if it was pc'd or wb'd and for how long, and if you added salt or acid.
I’ve started a canning book because I have a lot of jars and can’t always keep track of my recipes. I may make a pot of vegetable soup to can and later make another batch to can that’s slightly different. I can confuse the two. A handwritten journal of my recipes fixes this problem. I keep notes there on how the recipe turns out and preparation ideas.
Knowing the right size jar for your family is a key for me. Zucchini relish will go in 1/2 pints drom now on. Same with salsa. Less refrigerator traveling and i get the jar back in circulation faster. If canning a new recipe i make a small batch. If i like i can more. Also, i have learned from you ro look at your combo recipes ie salsas chutney, condiments as power ingredients for meals. Salsa is not just for dipping tortilla chips. Bump up soup, dress eggs, cook in rice etc
I am watching your videos from Germany where the Weck canning system is popular. Before knowing your channel I never tried to can things like chicken soup or Bolognese sauce. It is great to have things ready when your children decide to come for a spntaneous visit😊
Welcome from Germany! So glad to have you here. The Weck jars are so gorgeous, I wish we had better access to them here. Hungry children (even the adult variety) are a great reason to keep some complete meals in jars on the shelf!
Don't forget your shepherds pie/cottage pie. (Mashed potato hat) We ❤ roast in a jar. >>season, SEAR!, 1" broth, process. Chuck roast, Boston butt pork, lamb leg. We can put a roast dinner on table in 35 minutes. Frozen meatballs (thawed) from Walmart--oil spritz, oven roast, load jar & broth/stock. Spaghetti, meatball pizza, meatloaf bites with brown gravy (broth & gravy mix). They are not bouncing rubber balls or mush.
I'm a 68-year-old new canner, ready to take charge of more nutritious and ready-to-eat meals. Liked this episode so new subscriber. Look forward to learning and asking questions. Thanks!
I’m just gonna give you some advice that wasn’t mentioned. If you’re an experienced or novice canner you need to check your canner for the seal to be working properly. If it’s leaking or damaged you need to replace it. Changing the seal is not easy when you get a replacement seal there’s no instructions on how to do it. I found that if you use a little cooking oil and rub it around the seal it will be easier to put back on the canner. Hope that helps someone learning about canning.
My favorite thing I can is pasta sauce, I use it for spaghetti, stuffed shells, lasagna, pizza. I have been canning for 20 years I mostly pressure can. My best advice is to can what you already eat. If you make something new can a few jars try it if you like it can more.
Excellent advice, Dani! Pasta sauce is such a great go-to. Also great for drowning meatballs, dunking garlic toast, chicken parmigiana, topping meatloaf, and probably many more things!
Nice to see you Carter. It is so hot here in Vancouver and the last few days shoveling soil to give our lawns a refresher. Also the garden. When you get to be 64 you suddenly realize looking at 3 yards of soil WHAT HAVE I DONE! lol. Well I have finished now and having a coffee and noticed your new video. You are so helpful to all of us. I have been canning since a teen ager thanks to my mama. You still learn new things and it is so nice to hear of younger people who want to start canning. It just gives me such joy. I know what I am feeding my family. Happy Mother's Day to all. Cheers
Sheila, I feel your poor back after shoveling 3 yards of soil! I agree that there's always something to learn, no matter how long we've been doing something. It would be a little sad if there weren't, wouldn't it? Always so glad to see you here. Happy Mother's Day to you as well!
#2 was my hardest lesson to learn. In the past I would see a beautiful can of food and think "that looks good and so pretty", I would can a whole bunch and then we wouldn't like it. I have tossed lots of food doing this. I have learned to make a small batch and then more "if" we like it. Thank you Carter for your "10" Keys to better canning.
My friend taught me back in 2019, perfect timing with what happened in 2020. I really wish I paid attention more when my grandma canned because I could have been doing it more of my married life. Of course there are things I’ve canned that I won’t do again, but I love trying things out and finding out I love them, like pickled cabbage or coleslaw. I love adding to my tacos. I love having canned meat on the shelf for easy bbq, sausage for biscuits and gravy, corned beef for Rueben sandwiches, chicken for casseroles and so many things as well as the beef.
From the sound of it, I think I'd be just as comfortable in your pantry as you'd be in mine! What a great skill for your friend to pass on. It certainly sounds like you've made the most of it. Thanks so much for sharing, Laurie.
@@growandpreserve oh yes! I love watching you create things with the food you canned. I really forget sometimes to really season the canned meat up and how many things I can really make with it
Miss Carter, just passing thru. Life is busy. Best regards, and good talk. During my first canning, I wish I had known to use the stove, instead of a fire pit. 😁 The pterodactyl came out chewy. The other neanderthals hardly noticed. They put ketchup on everything anyway.
Excellent list Carter! I didn’t grow up with canning so it’s been a journey 🤣 Our pantry’s do look different. For example, I prefer green beans canned hands down and my zucchini and summer squash sliced and dehydrated. Some of my major aims are financial savings, controlling the ingredients, putting up what I grow, not wasting, being able to take advantage of sales and bulk purchases. For example I can broth made from shell fish shells for my dogs. It isn’t something I care for, they get extra nutrients over time, and I get extra bang for my buck from shell on shrimp etc. I started with apple butters and quickly started canning broth because it is extremely expensive, full of additives, and easy to make from by products of other meals. As a single person I easily go through over a hundred quarts a year. So nice to have on hand when you don’t feel well, there’s no one else to run to the store, and you want to be nourishing yourself. Another reason I can is because if I am going to make a batch of something labor intensive, say borscht or pork green chili I get to put some up to enjoy later instead of eating my way through it at at once and burning myself out on it. I only can a sweet spread once every 3+ years because it takes me that long to go through gifting and eating so I focus on other areas. This week I am going to try a few new recipes of yours and can up some pork green chili. In the last year in have incorporated more ready make ingredients like teriyaki pork (just the meat and sauce) and garlic chicken (just meat, seasonings, and broth). Now I want to add more things that are just easier and allow for more variety during a week. I worked a job for 4 years at 60-70 hours a week eating through two big pots of whatever I made on the weekend for the week. I am burned out on eating tons of the same dish in a week but also don’t want to cook new meals everyday. I am branching out to see how my pantry can meet this new to me way I hope to eat. Always enjoy your videos 💕
Fantastic insights! Thanks so much for sharing. Broth is an excellent entry product. Well defined goals for your pantry that sound like they are serving you very well. I'm betting we'll have some beginner canners who are ready to get away from the weekly pots of soup or stew or the five days of meal-prepped sliced chicken breast and green salad! Canning is an outstanding improvement. Really great to have you here. Thank you!
Just saying thx for taking your time and effort in making this vid. It will continue to be timely to different people at different times as they go through their canning journey and run across it.
Hi Carter! It's gardening season and I can't wait to see what you will be growing. Lots of good information here. We have been canning about 5 years now. It's addicting! My husband and I do it together and high 5 each other. We feel so blessed to put aside meals at yesterday's prices when today's prices are skyrocketing. We feel great joy, knowing we have grown something ourselves, then processed it for later use. And we know what is in our foods also. I look forward to seeing you more this spring and summer.
I agree with that feeling, Kelly! Canning is such a tremendous skill and so crazy useful in this time of inflation and questionable commercial food practices. Keep up the good work. My May garden tour will be posted Saturday afternoon. :-)
Thank you for sharing. One more thing I would add is I bought 200 lids from ForJars was they say unused lids are only good 2 years. I didn't find out before I bought them or even on the item description. It was in the forum. Good to know before you stick up for the future.
Great advise Carter. I'm with you, if I don't eat it, I'm not canning it. Even today I still get in a rut with meal planning. But I can make anything into a Quesadilla or quiche. Happy Mother's Day Carter. Hope you have a wonderful day. Love the earrings.
Such important tips that you are sharing Carter. My pantry has evolved from beautiful jars that I admired, to food that actually feeds us and saves us money. I haven't dialed it in exactly right yet, but this video was a great reminder of what to focus on.
Excellent tips! I had to "have a plan" when I started out and after a few years, we regrouped and understood what our "real life goals" were. We still can our mainstay items and have a few (small batches) of "try" items and of course the "gift" stash.
I like to can mandarin oranges when they are in season and cheap ... great to add the jar [with juice] to a yellow cake mix with butter, oil and three eggs ... makes a Lucious poke cake base. I poke the cake and add a can of sweetened condensed milk on top
Thank you for this Video. I am new to you, and TBH I am so new. The Past Year I thought I got this. My reasoning was if anything happened, I would with multiple cooking sources as I don't have a garden but buy from a local farmer Meats, Veggies and Fruits in PA, I can help others as well. WOW..I bought a Pressure Canner a year ago, I bought a Water Bath Canner a year ago, I bought a large stock Pot a year ago, I stocked my shelves with Canned Beans and things that I could rotate thru, I bought Rice, Pasta, Beans Salt, dry good and packed in mylar bags and stored in 5 Gallon Buckets with instructions. I was scared to death when I thought about canning. Every person I watched did things different and I became overwhelmed. My main goal was Crushed Tomatoes, Tomato Juice, Salsa's, Tomato Sauce as I thought these were things that would help any of my family or neighbors in a pinch. I did nothing. Do I water Bath, Do I Pressure Can, IDK. Finally a year later and all the setup I made Peach Jam, I don't even like Peaches, but I went, Picked from the tree, brought home and made. I didn't even know what pectin was. I grew up poor in the City of Philly, and am in my 60's. Well, it didn't turn out exactly the way I hoped, but it tasted good and I thought, it seems a little runny, should I offer it to people? I didn't, and I only made 2 Jelly Jars, (2) i/2 pint and 2 Pint as a 1st try. I am afraid to open them to see. All that being said, I love Canned Green Beans it's one of the only veg I like canned. I want to try that and asparagus. I bought a Ball Book and decided time to read. Other than my Bible, it is all I read. I really am intimidated and I hope I get pass it. My stove is not consistent which is half my problem on pressure canning. I am so afraid. If anyone can calm my nerves, I would appreciate it. Thank you for this thread.
Awww. I wish I could come help you! Most folks start with water bath recipes because the canner itself isn't as intimidating as the pressure canner. Crushed tomatoes are a super good one to start with, especially if you can core your tomatoes and put them in the freezer for a few days. Take them out the night before you want to can them. As they defrost, the skins will peel right off, and the flesh will basically be "crushed" already. Starting about the 2:00 mark in this video, I make some crushed tomatoes: th-cam.com/video/fU_nmNekXVs/w-d-xo.html. What type of pressure canner do you have? How inconsistent is your stove? Do you have one burner that behaves?
@@growandpreserve Thank you for responding. I bought a Water Bath Canner as well. The Pressure Canner I bought is a Presto Pressure Canner and Cooker, whatever that means. My Burners are that I have to watch as glass top and Electric. I thought of trying just one jar of something to see as I am under 1000 Elevation. Am I able to do something like that?
Hello Carter from Tennessee!!! I've been canning for over 44 years. I don't can meals in a jar. For example chili..... I go out to the dairy and grab black beans, kidney beans, tomatoes, etc. I don't do baked beans either. I grab beans, BBQ sauce. For me I get a better result. Now what is a dairy? It's basically a cellar but in this area they were called dairy when they were a stand alone building. Everything is dug and built under ground and all you see is the roof. I think they got their name from when they used them to store their milk products before refrigeration. We don't have a basement so we built one about 10 years ago and I still call it a dairy. Anywho, I think the biggest draw back for new canners today is the price of getting started. I'd hate to think I had to purchase jars at today's prices. I was lucky enough to get some of grandma's, mom's, three neighbors who's kids chose not to can. Kids go to estate sales, auctions, ask around. And if you go to buy some off market place make sure you take a regular and a wide mouth lid with you to make sure you aren't getting any bastards......😂😂😂 yes that is what they were always called. Those jars that were saved from grocery store purchases but are not true canning jars. Have fun with it!! Lose the fear and just get in there and start. If you need an easy start try looking up "almost Welch's Grape jelly" on TH-cam. It will cost you very little to start it and if you have a large enough stock pot you can use it to can it in. HAVE FUN!
@user-gs3fm2rh3j lol the funniest one for me was the word piffy. My husband used it one day and I said what are you trying to say. He said when an onion goes all dry and separates it has gone piffy. Lol
So much wisdom and history here, Jan! I would love to have a "dairy". Around here, folks would think it was a tornado shelter...which isn't a bad idea, either! Love the stories. Thanks so much for chiming in!
Just found your Channel yesterday. After watching many homesteading Videos, your tips are fantastic behause i need single portions to take to work for both of us. And we live in Germany were you can t get a large Pressure Canner. So we have a „6 Liter Schnellkochtopf“ that fits 4 pint jars. Most people here do waterbathing meals for 2h. Many thanks for this and your other great Videos 😘
Hey, Joan! I've been here every week. The algorithm has been doing some odd things lately, so it must not be adding my videos to your feed. Unfortunately, this has been happening a lot lately. Know I'm always here. Happy Mother's Day to you as well!
Just this past winter I decided I needed to learn to can. I landed on one of your videos and learned sooo much from you in just one video. Thank you for teaching and sharing your ideas. I look forward to your posts. 😊❤
I love having pie filling on my shelf. Also baked beans, charro beans, corned beef, and the famous dry packed potatoes people are pointing and yelling about 😉 Lots of jam, preserves, dilly beans, cranberry sauce, and raw pack meats. Split pea soup. I opened a pint of “hummus in a jar” just last night. Since it’s only myself I’m cooking for, I like to stick to pints and even half pints.
We have many of the same favorites! What did you think of the hummus in a jar, Wendy? I made it twice on camera but never published the video. I was hoping that I wouldn't have to keep a half empty jar of tahini floating around my fridge, but I still had to add tahini to get the hummus the way I like it. Would love your thoughts on it.
Thank you Carter.,more meals from canned ingreduents please. I decided early on that since I am single, i don't need 5-7 jars of a prepared meal that I may never get around to opening. I like to open a jar of chicken and make sonething I am craving. I have lots of meats...I could go carnivore only and it would be fine.
When I started canning I wish I had known how long it actually takes to eat 30 jars of jams and jellies! I made a bunch of different kinds and probably gave away half of them! I might still be able to wrangle up a couple jars from 2020 at this time. lol! 😂
Hello Carter! Thank you for this! I feel like this video is for me. I live in a hurricane zone multigenerational family with various diets and needs. I am self taught everything, my relatives stopped canning before I was old enough to learn. I have experimented with water bath but brand new to even considering pressure canning. I went from wont - to I cant wait to get started, after watching your videos and a few other channels. I'm determined to have an AA started wanting the 915 now I think the 910 will be perfect for me. I'm wondering about inventory and minimums. Do you keep a list of what you have on your shelf? I "think" a 10 day supply of 150 meals /servings is what my first goal will be as we preserve and eat while trying to build up inventory. I also have fruit trees and a garden that I want to preserve to enjoy in winter, as well as take advantage of market sales and deals. I think I'm going to need to grow a lot of salsa ingredients but for now most of my canned food will come from the store. I have a very good butcher in town should I use the expensive meats for canning or stick with sale items from the regular grocery store? Will the flavor of the end product be worth the extra expense? Love the wine and beef recipe cant wait to try it! I've been binge watching all of your videos thank you so much!
Welcome, Sunshine! Glad to have you here. So fun to see you dive right in and get excited about canning! I think starting with a 10 day supply for your extended family is an excellent first goal. I no longer keep a detailed list of what I have on the shelf because we shuffle through it so quickly. Instead, I do a pretty thorough assessment of inventory a couple times per year--usually in April and November. Once canned, I really don't think you will notice a difference in grocery store vs butcher meat. Where you will notice a difference is in the cut of meat you use. For instance, the Beef and wine sauce will be much more tender if you use chuck roast rather than stew beef, but the chuck roast can come from either the grocery store or the butcher.
@@growandpreserve Great info thanks for replying! I just watched your taco meat video I think thats going to be a family favorite that I will always have in my pantry
Ahhh I love you Carter! Thank you for this! I think my biggest thing is admiring my hard work and not using what I can because it's so pretty haha. Also wanting my pantry to look like everyone else's was a pill to swallow. It makes sense though, why can something if you're not going to use it. I definitely need to get some more tamales on the shelf though! 😅
I'm new to canning and appreciate all your experience. One issue I've had from the start of pressure canning (aside from the fear it was going to blow up in my face lol) is the pressure gauge, most recipes call for 10-11 lbs of pressure but my canner won't start rocking until it reaches 15 lbs of pressure, my question is can you have too much pressure and will it destroy the precious food you're canning?
Pamela, this is an excellent question! Potentially, it's your altitude. If your kitchen sits at 1000 ft or higher above sea level, your canner will require higher pressure. On your phone and in your kitchen, with GPS enabled, go to whatismyelevation.com. It will tell you your exact elevation. If your area is right around that 1000 ft mark, you could have enough variance to make a big difference. For instance, when I lived in Atlanta, I had one house/kitchen at 912 ft, but another house/kitchen was at 1007 ft, and a third house/kitchen at 1066 ft. Atlanta itself is considered to be 1050 ft. So, my first house there, I need only 10 lbs of pressure, but it took 15 lbs of pressure in each of the next two houses. This elevation chart is in the description of all of my videos, so you can refer back anytime: www.ballmasonjars.com/adjust-high-altitude-canning.html. If you determine that altitude is not the issue, other things to check would be your water level (check that this follows the manufacturer recommendations), are you running your canner full or near full (if not, add open jars filled with water to take up the extra space), and finally double check that seals are good and in their proper place and that your vent pipe is free of any debris. If none of these fix the issue, please email me at carter@growandpreserve.com so we can figure it out together.
I'm brand new to canning, and I am so happy I found your videos. I have a collection of canning books, and I see a lot of recipes I would love to try, but we don't eat meat. Is it okay to make up recipes and replace the meat with extra of another ingredient? For example, can I leave the ham out of split pea soup recipes and add more split peas? Thank you for all the great videos!
Welcome, Amanda! Once you have some canning experience, this will be okay in many recipes. However, especially if we're talking about adding beans, they can behave very differently according to variety and any pre-treatment you have done. Having said that, split pea soup is probably the easiest to just leave out the ham, as there is so little of it used. I would not add more split peas to replace it though. Use broth. Split peas turn to a thick, creamy consistency while canning, so more liquid would be better. Here's a bean soup video I did that might answer some questions for you: th-cam.com/video/YFBBLYYtVIw/w-d-xo.html. While my recipes are not vegetarian, I do discuss simple steps to make them vegetarian. Please feel free to ask all the questions you need to.
Enjoyed your video. I have been canning, freezing and drying since 1980 when I took a class in Master Food Preservation from my local extension office. Never miss an opportunity to "Put Something Up. I don't preserve like I used to either. Children are grown and gone and we now have ten grandchildren to feed when they come over . I do preserve for my children and their families. I have never preserved anything for a gift since we never ate anything that was preserved by others and given to us. Didn't like that idea at all. I once had a jar of pickles given to me with the announcement that there was a dog hair in the jar, but that would be okay. Keep up the good work.
Nearly choked just reading about the dog hair! What a story! No wonder you never ate anything anyone gave you. Ten grandchildren to feed. Lucky you! I'm not so patiently waiting for the first one! So glad to have you here, SouthernGirl!
Excellent advice for those just starting to learn how to can and build a canning pantry. I know this video will help so many. Happy Mother's Day! I hope you had a great day! Thank you!
Hi Carter, relatively new canned here. I too have enjoyed your channel. My question is, I made your Chipotle beef - to be used for a sandwich. It was good, but I would have loved instructions as to exactly how you made a sandwich from it. The bread, maybe condiments and cheese. That is the way I would like to present it to my own husband. 😋
New to canning and wonder how most build up their jar supply. Do most invest in brand new jars as Ive done so far or do u hunt the mason jars at thrift shops, online sales and garage sales. Or does the inventory stock up over time. Thanks.
Excellent question! I'll answer for myself and give you some other ideas. Hopefully others will chime in. The majority of mine were bought new over the years when the sales and the Ball coupons coincide (Aug/Sept). The majority of my cases cost me $4-$6 this way. I don't know if they still do the coupons, but they were for $3 off per case. I would buy the coupons online for maybe 25 cents each, then wait for Target's sale. I did this for many years, eventually ending up with over 1000 jars. These days I just have to replace jars as I give filled jars away as gifts, so I usually just choke down the retail cost at either Walmart or Target for a case or two at a time. Some folks have gotten incredibly lucky finding huge stashes on FB marketplace or Craig's list for cheap. I haven't been that lucky! Others find them at Goodwill or estate sales. Many have older relatives or friends of relatives who are no longer canning.
Great information Carter! I don’t think I’ve ever heard that covered so well. One item I’ve canned that I wasn’t so pleased with for myself was sweet potatoes. I cut them in small pieces and they got too soft. I prefer them with more texture. I’m using them up a little at a time adding them into my dog’s food. He absolutely loves it! When I can them again it will be cut in larger pieces. ❤
Oh, Debbie! I have a top shelf that I refer to as my "apocalypse shelf". That's where my canned sweet potatoes live, along with a few other things! I'll see if my dog likes them. Thanks for the idea!
So good! So helpful! I like to admire my stuff too 🤣 and my husband says, “hey when are we gonna eat that?” especially good info about planning different menus with a particular item. Love this! Thank you!
I've been canning for a long time and every one of your suggestions are right on point. Way too much trial and error in my past and wish I had known this in the beginning
I have been intimidated about canning in smaller jars. I didn’t think I could can in smaller jars like 6oz or 8 oz jars because there’s no guidelines for smaller jars… only pint and quart jars. There’s only 2 of us! Carter, you’ve inspired me to make my soups in the pint jars. The soup flight is an awesome idea! Now, getting it into 8-12 oz jars would be great! Is there any difference in canning guidelines?
They don't do a great job spelling it out, do they? Unless separate times are given for pints, half pints and 4 oz jars, all should be processed for pint times. Do note than in some instances, your product could be a bit over processed, but that'll be trial and error to see what you like or don't like.
Also I wish I'd started with pressure canning because water bath canning doesn't really have as much value to me as being able to can things like meat and broth etc. and absolutely love my digital pressure canner!
Good point! A pressure canner really does add a whole new dimension. I also water bathed only for several years before I finally jumped into pressure canning. It changed my whole approach.
@@growandpreserve Exactly! I went from canning a few things, because we dont eat a lot of jams etc, to not having enough jars. also having more room in the freezer, because I could put things on the shelf! Also only need so many jars of tomato sauce, so I didn't feel I was getting much out of it. pressure canning changed my whole world!
Hey, Sheryl! I've been here every week, but YT is doing weird things with their algorithm again so I'm not showing up in everyone's feed. I'll never quite understand how that works! Anyway, so glad to see you here today!
Awesome, Donna! I hope you'll contribute your own tips in the comments as well. We have lots of new canners recently, and they need as much direction as we can give them.
Excellent video. I have been canning about 2 years........I have several jars on the shelf. I have even eaten 3 or 4. I did my research and only do approved recipes. My question how to you get past the fear of Botulism. I look at my jars and wonder am I sure they are safe to eat and did I do everything correctly.
If there is no obvious reason to be concerned, but you still have doubts, cook whatever it is thoroughly before serving. Botulism cannot survive high temperatures, as discussed below. I understand it's a leap of faith. In the end, only you can decide what makes you comfortable. No judgement or pushing here. This is from the CDC: "Home-canned vegetables are the most common cause of botulism outbreaks in the United States. From 1996 to 2014, there were 210 outbreaks of foodborne botulism reported to CDC. Of the 145 outbreaks that were caused by home-prepared foods, 43 outbreaks, or 30%, were from home-canned vegetables. These outbreaks often occurred because home canners did not follow canning instructions, did not use pressure canners, ignored signs of food spoilage, or didn’t know they could get botulism from improperly preserving vegetables." www.cdc.gov/botulism/consumer.html Copying this from Wikipedia: "Prevention is primarily by proper food preparation. The toxin, though not the spores, are destroyed by heating it to more than 85 °C (185 °F) for longer than five minutes. The clostridial spores can be destroyed in the autoclave with moist heat (120°C/ 250°F for at least 15 minutes) or dry heat (160°C for 2 hours) or by irradiation." en.wikipedia.org/wiki/Botulism This is from the USDA: "What is the Best Way to Prevent Botulism? The control of foodborne botulism is based almost entirely on thermal destruction (heating) of the spores or inhibiting spore germination into bacteria and allowing cells to grow and produce toxins in foods. To prevent foodborne botulism: Use approved heat processes for commercially and home-canned foods (i.e., pressure-can low-acid foods such as corn or green beans, meat, or poultry). Discard all swollen, gassy, or spoiled canned foods. Double bag the cans or jars with plastic bags that are tightly closed. Then place the bags in a trash receptacle for non-recyclable trash outside the home. Keep it out of the reach of humans and pets. Do not taste or eat foods from containers that are leaking, have bulges or are swollen, look damaged or cracked, or seem abnormal in appearance. Do not use products that spurt liquid or foam when the container is opened. Boil home-processed, low-acid canned foods for 10 minutes prior to serving. For higher altitudes, add 1 minute for each 1,000 feet of elevation. Refrigerate all leftovers and cooked foods within 2 hours after cooking (1 hour if the temperature is above 90 °F). One of the most common causes of foodborne botulism is improperly home-canned food, especially low-acid foods such as vegetables and meats. Only a pressure cooker/canner allows water to reach 240 to 250 °F, a temperature that can kill the spores." www.fsis.usda.gov/food-safety/foodborne-illness-and-disease/pathogens/clostridium-botulinum
I’m in my mid 70’s. I started canning last year. I’m also in the UK. Canning isn’t as popular here as it is in the USA. But I wanted to start canning in order to preserve what Mother Nature provides in Summer, ready for Winter. I just love canning. I love it. My absolute favourite is your beef in wine. I’ve canned 4 batches so far. It’s an absolute favourite when we have friends for dinner. I already have over 150 empty jars waiting for the season to begin. I so look forward to your posts Carter. You’re my canning inspiration.
I have tomatillos to can. Would you make salsa Verdi or just can the tomatillos incase of using them for something else. Also what ur fav recipe for Verdi ?
Lucky you! I have two things I enjoy having on the shelf that use tomatillos. Chicken Verde: th-cam.com/video/MjcHQ1eSUTA/w-d-xo.html and Salsa Verde: th-cam.com/video/vTNe2JYZ9PE/w-d-xo.html. I use the Ball salsa verde recipe, and we love it. Interested to hear what you decide to make!
I have never had a glass top stove, but I know Chelsea from Little Mountain Ranch cans on both her current and past glass top stoves. In fact, she often has 2 All Americans going at the same time. Perhaps each stove has different tolerances though, so you should check with the manufacturer to be safe.
There are fantastic tips in the chat section from the premier. Be sure to read through them! Love you all!
Thanks so much Carter for this wonderful video. I have read every comment ❤. I don’t eat a lot of jelly or jams but I want to try the relish and sauces. It’s hard to find any recipes for small batches for anything. I sure do appreciate your support and knowledge. Because of you I have 3 pints of ground beef, 4 pints of chicken breast and 6 pints of London broil and beef roast. 3-4 pints of kidney beans, northern beans and navy beans. I have to say the beans turned out a little mushy and I did not do the soak method?? Not sure what went wrong there? I do know I had an issue with the canner venting with the timer flashing, but it never would start counting down with one.batch. So I need all the helpi can get. Thank you, I love the channel and your guidance
@@littlemscrafty I'm so glad you're here, Crafty! You have done so well.
Thank you! Your observations were so relatable and the comments are rich in encouragement and knowledge. Thanks again.
I have been canning for 40 ish years. I caned for my family of 4 years ago, now i can only for myself. I recently broke my shoulder, and thankfully, i had prepared meals on the shelf and was able to feed myself from my pantry. Canning is the way!
Yes! Excellent point! Canning is a tremendous way to be prepared for whatever hurdles we may face...broken shoulder, illness, job loss, etc. Great thinking!
I just started canning. I mean I have used my electric canner 3 times! That’s how new I am. I never thought I would be able to can for just me. I am learning so much from Carter because of her small batch recipes ❤
@@littlemscrafty 🥰
Thx so much for this great, informative video!! Working on building my pantry!! Want to can meats and frozen veggys from the store to get more room in our freezer, Help!!
@@terifrank7393 Teri, it sounds like you are well on your way. Lots of folks here to help if you run into questions.
My two best pieces of advice: 1) Just get started. I spent ages wanting to can but being intimidated and scared. Now, nearly 20 years later, I can't imagine my kitchen without home-canned food on the shelves. And 2) You'd be shocked how much you can preserve by doing small batches in little pockets of time. When I started canning I thought I needed to devote entire days or weekends to it. After several years of that, I realized that I could squeeze a quick batch of jam in when my toddler was napping, or a single canner of salsa could process after dinner. I actually get more canned now that I do smaller batches than I did when I was trying to have canning weekends. And I enjoy it more because I'm not completely exhausted for 2 days after the marathon event!
Two outstanding pieces of advice, Dana! Thank you for chiming in.
I started canning about six years ago. I called myself preparing for an apocalypse. Lol. I now prepare for snow, ice, stores are closed for whatever reason, those days of, don't feel like cooking, etc. I believe the Lord lead me to your channel, so I could learn good sense in canning. Thank you for a well needed education on my part. ❤
Dianne, I am so happy you're here! And yes, there is so much to be said for the inherent preparedness in home canned food. Natural disaster, loss of power, loss of job, shut down, supply chain issues, illness, broken leg, or just plain lack of energy or time...having a well stocked pantry of already cooked food is such a blessing!
Learned to can when I went to high school. They still had home ec classes. We were encouraged to enter items in the state fair. My first thing I canned peaches. It was my school project. They turned out beautiful and I was hooked.
I want to say. Keep a journal from year to year. It will help in how much and what works.
Your peach story makes me smile, Helen! What a great memory. Keeping a journal is an excellent idea. I should really get better about that myself!
One of the things that I had to get over was fear. First, I was afraid of the pressure canner, but I got over it. Then, I had to get over my fear of eating the food 😂. Because I was new, I was certain that I must have messed it up somehow. For example, the first thing that I canned was broth (that I accidentally processed for 90 minutes) and I was afraid to use it because I didn't debubble 😂. So I asked an experienced canner & they reassured me that it was fine. Just taking the steps bolstered my confidence and I got over the fear. I no longer pull up a stool and stare at the gauge 😂
Lisa, you are awesome! If we can't chuckle at ourselves, all that laughter would never happen. The fear of the pressure canner is real, especially when it looks like some sort of space capsule. Thank you so much for sharing. You will definitely strike a chord with many of our new canners.
If still having an issue using it, think of your home-canned goods as LEFTOVERS!
@@angelal6700 of goodness no, that was years ago.
Oh I know I am scared to death, I would be sitting there the entire time. Working FT and only me, I think that is what intimidates me. I take care of my own single 1930 home myself and then their is the storing. I have to store in my basement, and I purchased Freeze Dried Foods, like onion, celery, spinach etc for just in case. I can't afford a Freeze Drier or dehydrator especially since I bought all this equipment that just sits. LOL I hope I get there.
I still can way too much! I was a foster parent and usually had 9 kids in my home! Now I'm single, and even a pint jar makes 3 meals! My neighbors bring extra garden goodies and I just can't say no so into a jar it goes! Yesterday, a case of onions ended up into 16 pints of carmelized onions and 20 bags (6) of breaded onion rings. I've been canning 50 years! Mistakes? I've canned a lot of things I did not like, my kids still gladly take and eat those! And labeling! Pork and chicken look a lot alike in a jar. Thank you Carter, once again you nailed it!
50 years! Some day, I'll be able to say that too! You are amazing. So much experience and wisdom to offer. I know your kids are ever so grateful that you can too much! I don't remember if you've mentioned if any of them are also avid canners.
@@growandpreserve no, Carter, none of them have ever canned anything! Lol. My eldest daughter is an awesome dessert maker, and my middle daughter, makes the best Mexican food I've ever eaten! I've taught her how to bake bread, but her dad taught her the art of using a grill! My son, makes great pasta dishes that he learned while stationed in Italy, but his dad also taught him how to grill! I never can grill anything right! But my claim to fame was the 15 min meal!
@@constancebeck2992 It sounds like you passed on your love for food prep!
I just want to thank you for your authenticity and genuine helpfulness. Your kindness and thoughtfulness really comes through. :)
Thank you so much, Candace!
66 years old and I just started seriously canning about a year ago. I'm really looking forward to this video!
Congrats on learning new skills, Jade! See you Saturday!
Me tooooo
Good video, Carter. Such important info for beginners. I have been canning for more years than I can remember and at 85 years of age I am here to share any knowledge that I have learned along the way. So....whenever I can help....please ask. I don't proclaim to know everything but what I do know I am happy to share.
You're awesome, Madeline!
I'M A NEWBIE PRESSURE CANNER. DID JUST WATER-BATH PICKLED STUFF MOSTLY. BOUGHT MYSELF A PRESSURE CANNER. HAVE A BIG LIST OF THINGS TO CAN. ONE THING I ALWAYS DID WATER BATH CANNING-I PUT DOWN ON MY COUNTER A DOGGIE PEE-PEE PAD. IT SAVED A LOT OF CLEAN UP AND MESS. GREAT ADVICE CARTER. THANK YOU.
Hysterical AND brilliant, Suzie! Glad to have you here!
ALL THIS TIME I THOUGHT I WAS SUBSCRIBED. THANK YOU AND LOOKING FORWARD TO SOME TASTY RECIPES.
Great advice! Pace yourself as a beginner. Grow your garden so not everything gets ripe at the same time, unless you plan on combining them into a recipe to can. Being overwhelmed by too much to process from the garden can lead to burn out. This year is the year for salsa so I'm growing tomatoes, peppers, onions, tomatillos that will be harvested around the same time. I also planted Black Turtle Beans which I will let dry for preservation...no canning needed but they go with salsa. Plan your garden with your canning projects with the end result in mind and the labor it will take to accomplish it. Enjoy the process!
Great thoughts, Diane. Thanks so much for contributing!
I grew up with a huge garden and we canned hundreds of jars, but I never took it up as an adult until about 4 years ago and I bought a digital canner - life changing! I live right on the Atlantic coast in a hurricane zone, so I wanted to have a pantry I could "shop" from. I started with salsa then quickly moved on to chicken and beef - I wanted foods we could actually eat, not just canned salsa. I absolutely love it. I have an electric skillet that plugs right into our solar generator and luckily - haven't had to use it so far.
Outstanding, Denise! I love that you have thought this through. Stay safe in the upcoming hurricane season!
Can what you eat is what I advocate as well. I asked each family member to write their top 7 favorite meals and I then tackle those ingredients as completely as possible to add to my canning pantry. I also can some meals in jars but canning “components for recipes” is a time saver for me.
I enjoyed this video so much Carter!
Happy Mother’s Day to you tomorrow 🌸
What a great idea, TruGAPeach! I hope you had lots of overlap in each person's top 7! Happy Mother's Day to you as well!
Great idea!
@@growandpreserve Yes, I did get a few “repeats” from family which helped me with my canning plan and honestly it helps with meal planning when they visit as well. I do plan to do more meals in jars and pie fillings (as gifts as well as for personal consumption) this season.
@@jenniferr2057 Thank you!
I'm 84 and just started canning. Canned chicken breast and pulled pork so far. As I'm single and love to eat all kinds of ethnic foods, for which there are no recipes for "just one". Canning is going to be perfect for making a recipe for 4 and dividing it up into 4 jars. I love the idea of having absolutely delicious food on the shelf just waiting for me when I'm tired from canning or a long day working on my genealogy website. I want to thank you and all the experienced canners in the comments. Lots of great hints!
Awesome, Harriette!
I'm so glad i found you! Didn't know you were lost, did you?😁 But a lot of the canners on video have huge families and so they can everything in huge bunches. I'm a single woman with no one to cook for but me. Soooo...i needed recipes for small batches and that's where you come in!!! I don't need 85 quarts of green beans! I would like my veggies in pints, maybe even 1/2 pints in some cases so that i don't waste food. Watching you this past winter I've discovered someone who cans in small quantities as well as in smaller jars. Thank you, i so enjoy your videos and the way you show how to do things! Will watch you as long as you make videos!
Welcome, Andrea! I'm so glad you found me!
Same here! I am 71, and I live alone. I have been batch cooking and freezing portions on 8-ounce wide-mouth mason jars with black plastic lids. As a result, I was able to lose quite a bit of weight using portion control with this method. However, if I ever have a power outage, and I will, my hard work will all be lost. I don’t really want to have to buy an extra freezer if canning will free up more freezer space. That being said, I have never canned before! Recently purchased the Presto Precise Digital after allowing their non-electric model to sit on the shelf for two years! Too many older people who live alone become food insecure. Batch cooking and canning or freezing cuts down of food waste, and makes us more self-sufficient. Be well!
@@Synchronicitizen We are going to get you canning! You made an excellent choice with the Presto Electric Canner. It has been my go-to canner for awhile now. Feel free to ask questions along the way!
@@growandpreserve I found you about a year ago I just don't usually send messages. But I really like your videos and decided that I needed to tell you. I'm 70 and canned a lot when I was young with my mom who was a pepper long before it was a thing!! We lived in the country and she didn't drive so going to a grocery store was maybe a once a month thing. We had our own chickens and milk cows, a couple pigs and raised a beef for butchering once a year. She planted a garden next to the road that led to the small town near us and I can remember people stopping along the road to take pictures of her huge garden. She was terribly poor when she was a child and she said she was always hungry so when she married she vowed her children would never be hungry and we never were.
I second that 100%❤. It is very hard to start canning when you are single. I don’t want to can this huge batches of food because I can’t find recipes for one or two people! Also everyone doesn’t like the same flavors and the same foods. I am overwhelmed really. I want to try so many things but I only want to make a couple of jars first to see if I like it before investing a lot of time and money. Carter is the reason I finally started canning..Thank you so much Carter what an amazing video. ❤❤❤
Thank you that was several great ideas, when i can i try making it in a way that the same product can be used for lots of different recipies. For example i make apple pie filling that can be eaten just as is with some, wippedcream, icecream, filling for a pie, as filling in cinnamonbuns be mixed in the batter for muffins or a large cakes.
Great tip, Ann. Thanks!
Welcome, everyone!
Carter, I just found your channel a few days ago and I’m so thankful you make videos. I’m a newbie and I’m still in the “crap what am I doing wanting to can” phase 😂 I’ve been researching and researching but haven’t dived in yet. I didn’t grow up around canning so it’s all new to me and the fear is real. In the meantime I’m saving a lot of your videos for when I finally muster up the courage to start
Welcome! I have great confidence in you. What would be your choice for the first thing to can?
@@growandpreserve it’s hard to decide it’s a toss up between salsa verde, pecan pie in a jar, or one of the tomato sauce type recipes. My tomatillos are doing really well and one variety of romas are good so it’s making me excited to harvest it all
When I was young we only canned individual things like quarts of green beans or tomatoes or yellow squash. I never heard of canning a meal in a jar until recently. Your sandwich in a jar series was a real eye opener too. My husband and I both thank you Carter!
So glad to hear that, Teresa! Happy to have you here!
These are very good points! My family is small. I only use quart jars for soups, broths, meals in a jar or potatoes. Everything else is in pint or half pint jars. When I first started to can I made lots of jams and marmalades. It’s so easy! But they are still there three years later because everyone is on a keto diet 😂.
I started canning years ago when I still had 3 kids in the house. Used a lot of pints. Now use pints like you do and now primarily pints. I thought about going back to quarts to save money on lids but I don't have space in my fridge at all for half a empty quarter esp. not in summer!
Geesh. Meant to say used a lot of quarts when was canning for 5.
Also on keto here...it can definitely impact the flow of the pantry!
@@countryfrau8328 Exactly!
Not only should you label your jars, but take a second look at the label and make sure it's legible. My writing is very neat, except when I'm in a hurry. Then it's anyone's guess what it says. I have a few jars and frozen goods that I'm not sure of. Mystery meals can be fun. I'm more careful now (I hope.)
Also, for labels, I tape a piece of paper to the jar so that it's easy to pull off later. So much easier to washup and paper is much cheaper than buying labels.
Good advice, Neko! I may have a few illegible jars myself!
When you have left over canned meat and/or veggies, separate it into little containers, label lids and freeze. These come in handy when you use store-bought soups as they never have enough meat or veggies. Soak labels in hot soapy water for a few minutes and the marker washes right off.
What a great tip! I need to start doing this. I always end up staring at the leftover half chicken breast wondering what on earth to do with it before it ages out.
Carter, you are spot-on with your advice, great job. Here are is an extra idea…start a printed canning recipe file as you can new recipes or if the recipe is coming from a physical recipe book you have, write that info on the jar lid I.e., “Ball” Chili No Beans. That will remind you where to go for the recipe when it is time to restock.
Excellent recommendation, Sheri!
I had an over abundance of cherry tomatoes last year and I needed to find canning recipes to preserve them since we could not eat them all. I made salsa, salsa verde, whole cherry tomatoes in different flavored sauces and liquids. So far we have liked all of them so the experiment was a success. I also canned different things that I found in the ball preservation book and another canning book that I had. I’m having fun canning new things and getting over my fear of pressure canning especially meats. You also have helped me. Thank you so much for your inspiration. Take care.
That's fantastic, Debbie! I am so glad you're enjoying canning. The cherry tomatoes sound like a great success! So glad to have you here.
I tried canning whole cherry tomatoes for the first time last year. I don't care for them much but thankfully hubbie will eat them on a salad. I do like using the broth in soups though so not a total waste.
Great video!!! Been canning for about 15 years....i'll admit, after garden is done, all is canned up, i do still sit and 'admire' ;).....my tip, always have lots of jars and lids. Lots!
I love this! I've been known to sit and admire my pantry at the end of the season too! My goodness, yes to the extra jars and lids!
I came across a video of yours this winter where you were talking about "meal starters" and it changed my perspective and expanded the possibilities on what i could be canning! I qould love more videos on meal starters etc
Thank you so much for telling me that, Amanda. I've had a few other very insightful comments along the same lines lately. I plan to listed to all of you!
I’d rather open 2 jars for a larger meal than figure out what to do with half leftover. I’d encourage people who think they don’t like canned meat to try canning roasted chicken instead of raw pack. It tastes and looks just like you took it out of the oven. Poultry really keeps its texture when canned. It’s my favorite emergency meal. What can’t you do with roast chicken?
I agree with you on both counts, Maria! I'll be canning roasted turkey this week because I found turkeys on sale. Instant comfort food on the shelf!
I get the rotisserie chicken from Costco, pick the meat off and can that. Then throw the rest in a pot with water for chicken broth. Works great!
@@growandpreservehi Carter!
How do you can roast chicken? No added water and 75 minutes per pint? Thank you!
The one thing I did when I began pressure canning was use a dial gauge due to fear of not being able to get the jiggler correctly. After driving myself nuts sitting watching the numbers on a stool at the stove I switched. Now I can putter around the kitchen and living area because I can hear the jiggler and now things are good. I pressure can loads more now.
And as soon as I decide if I want a colored all American or silver I will be buying one of those. I went with Presto because it was serviceable and less costly and I wasn’t sure I was gonna stick with it 🤷🏼♀️. Definitely sticking with it. It’s been 3 years.
I agree that being able to multitask while listening to the jiggler is a huge help. There's nothing wrong with the Presto stovetop, but you will love the AA. When I added the Presto electric canner, it gave me even more much appreciated freedom. I'm so glad you're sticking with canning. It is totally addictive, isn't it? So glad to have you here, Namaste!
Dear Carter I canned your dry potatoes last year I have two jars left and we have enjoyed them ever so much. I used red potatoes and small white ones. I have 50 pounds of russets I’m going to be canning for this winter. I love your channel. I just don’t say a lot. Thank you for teaching us what we don’t know. I’m a canner but I don’t can all the time. When I get extra I won’t waste my food that we eat. Blessings
I'm so glad you love the potatoes, Debbie. I'm also glad to have you here!
Tip: canning isn't a "season" it can be done year round.
Tip: can seasonally ie fruits and veggies in the summer/fall when they're fresh and most abundant, fall/winter is when I can meat/poultry, beans, meals in jars, spring is a hodgepodge of things from my freezer like berries that we grow and I got overwhelmed with so I threw them in the freezer, same with tomatoes. I also do this during the winter. Spring is also a good time to can cold crop veggies such as carrots and beets etc..
Excellent tips, Susan! Than you for chiming in!
I'm 59. I only started canning about five years ago. I had a pressure canner for a couple years before I got over being afraid to use it. I love canning! My tip is to not only write what is in the jar and when it was canned, but if it was pc'd or wb'd and for how long, and if you added salt or acid.
Nice idea to have all that info right there, Lou!
I’ve started a canning book because I have a lot of jars and can’t always keep track of my recipes. I may make a pot of vegetable soup to can and later make another batch to can that’s slightly different. I can confuse the two. A handwritten journal of my recipes fixes this problem. I keep notes there on how the recipe turns out and preparation ideas.
Fantastic tip, Carol!
Great idea!
Knowing the right size jar for your family is a key for me. Zucchini relish will go in 1/2 pints drom now on. Same with salsa. Less refrigerator traveling and i get the jar back in circulation faster. If canning a new recipe i make a small batch. If i like i can more. Also, i have learned from you ro look at your combo recipes ie salsas chutney, condiments as power ingredients for meals. Salsa is not just for dipping tortilla chips. Bump up soup, dress eggs, cook in rice etc
Excellent! And yes, having all those wonderful flavor components on the shelf can easily take the boring to the YUM!
I am watching your videos from Germany where the Weck canning system is popular. Before knowing your channel I never tried to can things like chicken soup or Bolognese sauce. It is great to have things ready when your children decide to come for a spntaneous visit😊
Welcome from Germany! So glad to have you here. The Weck jars are so gorgeous, I wish we had better access to them here. Hungry children (even the adult variety) are a great reason to keep some complete meals in jars on the shelf!
I really like your how to combine stuff in a go to meal videos. some more of that would be great!
I will definitely do that! Thanks so much for the request.
I really appreciate the meal suggestins.
1 pulled pork, Bbq sauce, baked beans, potato fries
2 stew beef, zesty salsa, hot pickled peppers in wrap
3 Italian sausage, potato shreds, egg frittata
4 corned beef, hash browned potatoes
5 beef stew
6 Chilli no beans
7 Chicken, salsa verde soup or chilli or burritos
❤❤❤
You're an awesome note taker, Victoria! I'm so glad the meal suggestions are helpful. Perhaps I should do more of that?
Don't forget your shepherds pie/cottage pie. (Mashed potato hat)
We ❤ roast in a jar. >>season, SEAR!, 1" broth, process. Chuck roast, Boston butt pork, lamb leg. We can put a roast dinner on table in 35 minutes.
Frozen meatballs (thawed) from Walmart--oil spritz, oven roast, load jar & broth/stock. Spaghetti, meatball pizza, meatloaf bites with brown gravy (broth & gravy mix).
They are not bouncing rubber balls or mush.
@@angelal6700 Bouncing rubber balls! I will never look at meatballs the same again! 🤣
I'm a 68-year-old new canner, ready to take charge of more nutritious and ready-to-eat meals. Liked this episode so new subscriber. Look forward to learning and asking questions. Thanks!
Welcome, Frank! Glad to have you here. Ask questions anytime!
I’m just gonna give you some advice that wasn’t mentioned. If you’re an experienced or novice canner you need to check your canner for the seal to be working properly.
If it’s leaking or damaged you need to replace it. Changing the seal is not easy when you get a replacement seal there’s no instructions on how to do it.
I found that if you use a little cooking oil and rub it around the seal it will be easier to put back on the canner.
Hope that helps someone learning about canning.
Excellent, Gary. Thanks so much for chiming in.
My favorite thing I can is pasta sauce, I use it for spaghetti, stuffed shells, lasagna, pizza. I have been canning for 20 years I mostly pressure can. My best advice is to can what you already eat. If you make something new can a few jars try it if you like it can more.
Excellent advice, Dani! Pasta sauce is such a great go-to. Also great for drowning meatballs, dunking garlic toast, chicken parmigiana, topping meatloaf, and probably many more things!
Nice to see you Carter. It is so hot here in Vancouver and the last few days shoveling soil to give our lawns a refresher. Also the garden. When you get to be 64 you suddenly realize looking at 3 yards of soil WHAT HAVE I DONE! lol. Well I have finished now and having a coffee and noticed your new video. You are so helpful to all of us. I have been canning since a teen ager thanks to my mama. You still learn new things and it is so nice to hear of younger people who want to start canning. It just gives me such joy. I know what I am feeding my family. Happy Mother's Day to all. Cheers
Sheila, I feel your poor back after shoveling 3 yards of soil! I agree that there's always something to learn, no matter how long we've been doing something. It would be a little sad if there weren't, wouldn't it? Always so glad to see you here. Happy Mother's Day to you as well!
#2 was my hardest lesson to learn. In the past I would see a beautiful can of food and think "that looks good and so pretty", I would can a whole bunch and then we wouldn't like it. I have tossed lots of food doing this. I have learned to make a small batch and then more "if" we like it. Thank you Carter for your "10" Keys to better canning.
Neppie, I have also learned that the hard way! Thanks so much for sharing your experience.
My friend taught me back in 2019, perfect timing with what happened in 2020. I really wish I paid attention more when my grandma canned because I could have been doing it more of my married life. Of course there are things I’ve canned that I won’t do again, but I love trying things out and finding out I love them, like pickled cabbage or coleslaw. I love adding to my tacos. I love having canned meat on the shelf for easy bbq, sausage for biscuits and gravy, corned beef for Rueben sandwiches, chicken for casseroles and so many things as well as the beef.
From the sound of it, I think I'd be just as comfortable in your pantry as you'd be in mine! What a great skill for your friend to pass on. It certainly sounds like you've made the most of it. Thanks so much for sharing, Laurie.
@@growandpreserve oh yes! I love watching you create things with the food you canned. I really forget sometimes to really season the canned meat up and how many things I can really make with it
Miss Carter, just passing thru. Life is busy. Best regards, and good talk.
During my first canning, I wish I had known to use the stove, instead of a fire pit. 😁 The pterodactyl came out chewy. The other neanderthals hardly noticed. They put ketchup on everything anyway.
Did stoves actually exist back then, Wayne? Good to see you! Hope life is busy with lots of good stuff!
@@growandpreserve Probably not, but I do hear that Ball corp was established in 14,238 B.C.
The stoneware is highly collectible.
And ... thank you.
Excellent list Carter!
I didn’t grow up with canning so it’s been a journey 🤣
Our pantry’s do look different. For example, I prefer green beans canned hands down and my zucchini and summer squash sliced and dehydrated.
Some of my major aims are financial savings, controlling the ingredients, putting up what I grow, not wasting, being able to take advantage of sales and bulk purchases.
For example I can broth made from shell fish shells for my dogs. It isn’t something I care for, they get extra nutrients over time, and I get extra bang for my buck from shell on shrimp etc.
I started with apple butters and quickly started canning broth because it is extremely expensive, full of additives, and easy to make from by products of other meals.
As a single person I easily go through over a hundred quarts a year. So nice to have on hand when you don’t feel well, there’s no one else to run to the store, and you want to be nourishing yourself.
Another reason I can is because if I am going to make a batch of something labor intensive, say borscht or pork green chili I get to put some up to enjoy later instead of eating my way through it at at once and burning myself out on it.
I only can a sweet spread once every 3+ years because it takes me that long to go through gifting and eating so I focus on other areas. This week I am going to try a few new recipes of yours and can up some pork green chili. In the last year in have incorporated more ready make ingredients like teriyaki pork (just the meat and sauce) and garlic chicken (just meat, seasonings, and broth).
Now I want to add more things that are just easier and allow for more variety during a week.
I worked a job for 4 years at 60-70 hours a week eating through two big pots of whatever I made on the weekend for the week. I am burned out on eating tons of the same dish in a week but also don’t want to cook new meals everyday.
I am branching out to see how my pantry can meet this new to me way I hope to eat.
Always enjoy your videos 💕
Fantastic insights! Thanks so much for sharing. Broth is an excellent entry product. Well defined goals for your pantry that sound like they are serving you very well. I'm betting we'll have some beginner canners who are ready to get away from the weekly pots of soup or stew or the five days of meal-prepped sliced chicken breast and green salad! Canning is an outstanding improvement. Really great to have you here. Thank you!
Just saying thx for taking your time and effort in making this vid. It will continue to be timely to different people at different times as they go through their canning journey and run across it.
Thank you, Mike!
Hi Carter! It's gardening season and I can't wait to see what you will be growing. Lots of good information here. We have been canning about 5 years now. It's addicting! My husband and I do it together and high 5 each other. We feel so blessed to put aside meals at yesterday's prices when today's prices are skyrocketing. We feel great joy, knowing we have grown something ourselves, then processed it for later use. And we know what is in our foods also. I look forward to seeing you more this spring and summer.
I agree with that feeling, Kelly! Canning is such a tremendous skill and so crazy useful in this time of inflation and questionable commercial food practices. Keep up the good work. My May garden tour will be posted Saturday afternoon. :-)
I have been canning about 20 years. Until 2 years ago I was an ingredient canner. Now I do meals - soups, stews. Etc
Evolution is a good thing! Great example, Phyllis!
Thank you for sharing. One more thing I would add is I bought 200 lids from ForJars was they say unused lids are only good 2 years. I didn't find out before I bought them or even on the item description. It was in the forum. Good to know before you stick up for the future.
Interesting, Sandy. I have never heard that. I have used lids well over a decade old.
Great advise Carter. I'm with you, if I don't eat it, I'm not canning it. Even today I still get in a rut with meal planning. But I can make anything into a Quesadilla or quiche.
Happy Mother's Day Carter. Hope you have a wonderful day. Love the earrings.
Great point about having some catch-all back up plans, Donna! Quesadillas and quiches are perfect for that! Happy Mother's Day to you!
I really wish I had known/though of that when I started canning. I still have things in my pantry that I eat, but don’t eat quickly
Yes! I have had a few things like that myself!
Such important tips that you are sharing Carter. My pantry has evolved from beautiful jars that I admired, to food that actually feeds us and saves us money. I haven't dialed it in exactly right yet, but this video was a great reminder of what to focus on.
It is a process, isn't it? It sounds like you have it in pretty good shape.
Excellent tips! I had to "have a plan" when I started out and after a few years, we regrouped and understood what our "real life goals" were. We still can our mainstay items and have a few (small batches) of "try" items and of course the "gift" stash.
It sounds like you've found exactly what for you now. Way to go, Katherine.
I like to can mandarin oranges when they are in season and cheap ... great to add the jar [with juice] to a yellow cake mix with butter, oil and three eggs ... makes a Lucious poke cake base. I poke the cake and add a can of sweetened condensed milk on top
Oh my, Dave! I may be coming to your house for some poke cake! It sounds fabulous!
I have learned to keep my pantry organized. Its easier to grab what I need for meals.
Boy, isn't that the truth?! Great tip. Thanks for chiming in!
Thank you for this Video. I am new to you, and TBH I am so new. The Past Year I thought I got this. My reasoning was if anything happened, I would with multiple cooking sources as I don't have a garden but buy from a local farmer Meats, Veggies and Fruits in PA, I can help others as well. WOW..I bought a Pressure Canner a year ago, I bought a Water Bath Canner a year ago, I bought a large stock Pot a year ago, I stocked my shelves with Canned Beans and things that I could rotate thru, I bought Rice, Pasta, Beans Salt, dry good and packed in mylar bags and stored in 5 Gallon Buckets with instructions. I was scared to death when I thought about canning. Every person I watched did things different and I became overwhelmed.
My main goal was Crushed Tomatoes, Tomato Juice, Salsa's, Tomato Sauce as I thought these were things that would help any of my family or neighbors in a pinch. I did nothing. Do I water Bath, Do I Pressure Can, IDK.
Finally a year later and all the setup I made Peach Jam, I don't even like Peaches, but I went, Picked from the tree, brought home and made. I didn't even know what pectin was. I grew up poor in the City of Philly, and am in my 60's. Well, it didn't turn out exactly the way I hoped, but it tasted good and I thought, it seems a little runny, should I offer it to people? I didn't, and I only made 2 Jelly Jars, (2) i/2 pint and 2 Pint as a 1st try. I am afraid to open them to see.
All that being said, I love Canned Green Beans it's one of the only veg I like canned. I want to try that and asparagus.
I bought a Ball Book and decided time to read. Other than my Bible, it is all I read. I really am intimidated and I hope I get pass it. My stove is not consistent which is half my problem on pressure canning. I am so afraid.
If anyone can calm my nerves, I would appreciate it. Thank you for this thread.
Awww. I wish I could come help you! Most folks start with water bath recipes because the canner itself isn't as intimidating as the pressure canner. Crushed tomatoes are a super good one to start with, especially if you can core your tomatoes and put them in the freezer for a few days. Take them out the night before you want to can them. As they defrost, the skins will peel right off, and the flesh will basically be "crushed" already. Starting about the 2:00 mark in this video, I make some crushed tomatoes: th-cam.com/video/fU_nmNekXVs/w-d-xo.html. What type of pressure canner do you have? How inconsistent is your stove? Do you have one burner that behaves?
@@growandpreserve Thank you for responding. I bought a Water Bath Canner as well. The Pressure Canner I bought is a Presto Pressure Canner and Cooker, whatever that means. My Burners are that I have to watch as glass top and Electric. I thought of trying just one jar of something to see as I am under 1000 Elevation. Am I able to do something like that?
Hello Carter from Tennessee!!! I've been canning for over 44 years. I don't can meals in a jar. For example chili..... I go out to the dairy and grab black beans, kidney beans, tomatoes, etc. I don't do baked beans either. I grab beans, BBQ sauce. For me I get a better result. Now what is a dairy? It's basically a cellar but in this area they were called dairy when they were a stand alone building. Everything is dug and built under ground and all you see is the roof. I think they got their name from when they used them to store their milk products before refrigeration. We don't have a basement so we built one about 10 years ago and I still call it a dairy. Anywho, I think the biggest draw back for new canners today is the price of getting started. I'd hate to think I had to purchase jars at today's prices. I was lucky enough to get some of grandma's, mom's, three neighbors who's kids chose not to can. Kids go to estate sales, auctions, ask around. And if you go to buy some off market place make sure you take a regular and a wide mouth lid with you to make sure you aren't getting any bastards......😂😂😂 yes that is what they were always called. Those jars that were saved from grocery store purchases but are not true canning jars. Have fun with it!! Lose the fear and just get in there and start. If you need an easy start try looking up "almost Welch's Grape jelly" on TH-cam. It will cost you very little to start it and if you have a large enough stock pot you can use it to can it in. HAVE FUN!
Hmm, I think I saw some of those terms in my grandmother’s journals, nice to have a point of reference 😊
@user-gs3fm2rh3j lol the funniest one for me was the word piffy. My husband used it one day and I said what are you trying to say. He said when an onion goes all dry and separates it has gone piffy. Lol
So much wisdom and history here, Jan! I would love to have a "dairy". Around here, folks would think it was a tornado shelter...which isn't a bad idea, either! Love the stories. Thanks so much for chiming in!
Just found your Channel yesterday. After watching many homesteading Videos, your tips are fantastic behause i need single portions to take to work for both of us.
And we live in Germany were you can t get a large Pressure Canner. So we have a „6 Liter Schnellkochtopf“ that fits 4 pint jars. Most people here do waterbathing meals for 2h.
Many thanks for this and your other great Videos 😘
Welcome, Gabi!
Makes the day better to see you back. I've missed your videos. Happy Mother's Day tomorrow.
Hey, Joan! I've been here every week. The algorithm has been doing some odd things lately, so it must not be adding my videos to your feed. Unfortunately, this has been happening a lot lately. Know I'm always here. Happy Mother's Day to you as well!
@growandpreserve I have had some of the people I subscribe to fall off my radar. Lol I'll have to go back and catch up on your videos.
@@joant8641 🥰
Thank you for sharing your knowledge of canning.. I’m a beginner and your videos have been have really helped me to know I can do this!
Welcome! So glad to have you here!
Just this past winter I decided I needed to learn to can. I landed on one of your videos and learned sooo much from you in just one video. Thank you for teaching and sharing your ideas. I look forward to your posts. 😊❤
Nancy! You're so sweet. I'm so glad you're here.
I love having pie filling on my shelf. Also baked beans, charro beans, corned beef, and the famous dry packed potatoes people are pointing and yelling about 😉 Lots of jam, preserves, dilly beans, cranberry sauce, and raw pack meats. Split pea soup. I opened a pint of “hummus in a jar” just last night. Since it’s only myself I’m cooking for, I like to stick to pints and even half pints.
We have many of the same favorites! What did you think of the hummus in a jar, Wendy? I made it twice on camera but never published the video. I was hoping that I wouldn't have to keep a half empty jar of tahini floating around my fridge, but I still had to add tahini to get the hummus the way I like it. Would love your thoughts on it.
Hummus in a jar, oooh, I’d like that recipe. Where can I find it?
Thank you Carter.,more meals from canned ingreduents please. I decided early on that since I am single, i don't need 5-7 jars of a prepared meal that I may never get around to opening. I like to open a jar of chicken and make sonething I am craving. I have lots of meats...I could go carnivore only and it would be fine.
Great insight, Kat! More cooking from the pantry videos on the list!
When I started canning I wish I had known how long it actually takes to eat 30 jars of jams and jellies! I made a bunch of different kinds and probably gave away half of them! I might still be able to wrangle up a couple jars from 2020 at this time. lol! 😂
Funny, but so true, Rowdy!
I hope this helps. I use jelly in vinaigrette for my salad. Uses up the jelly and adds a nice flavor to your salad dressings.
@@tonijohnson7132 Excellent idea, Toni! Jellies are also great to sweeten up so many things...bbq sauce, sloppy joes, meatballs, yogurt, etc.
Hello Carter! Thank you for this! I feel like this video is for me. I live in a hurricane zone multigenerational family with various diets and needs. I am self taught everything, my relatives stopped canning before I was old enough to learn. I have experimented with water bath but brand new to even considering pressure canning. I went from wont - to I cant wait to get started, after watching your videos and a few other channels. I'm determined to have an AA started wanting the 915 now I think the 910 will be perfect for me. I'm wondering about inventory and minimums. Do you keep a list of what you have on your shelf? I "think" a 10 day supply of 150 meals /servings is what my first goal will be as we preserve and eat while trying to build up inventory. I also have fruit trees and a garden that I want to preserve to enjoy in winter, as well as take advantage of market sales and deals. I think I'm going to need to grow a lot of salsa ingredients but for now most of my canned food will come from the store. I have a very good butcher in town should I use the expensive meats for canning or stick with sale items from the regular grocery store? Will the flavor of the end product be worth the extra expense? Love the wine and beef recipe cant wait to try it! I've been binge watching all of your videos thank you so much!
Welcome, Sunshine! Glad to have you here. So fun to see you dive right in and get excited about canning! I think starting with a 10 day supply for your extended family is an excellent first goal. I no longer keep a detailed list of what I have on the shelf because we shuffle through it so quickly. Instead, I do a pretty thorough assessment of inventory a couple times per year--usually in April and November. Once canned, I really don't think you will notice a difference in grocery store vs butcher meat. Where you will notice a difference is in the cut of meat you use. For instance, the Beef and wine sauce will be much more tender if you use chuck roast rather than stew beef, but the chuck roast can come from either the grocery store or the butcher.
@@growandpreserve Great info thanks for replying! I just watched your taco meat video I think thats going to be a family favorite that I will always have in my pantry
Ahhh I love you Carter! Thank you for this! I think my biggest thing is admiring my hard work and not using what I can because it's so pretty haha. Also wanting my pantry to look like everyone else's was a pill to swallow. It makes sense though, why can something if you're not going to use it. I definitely need to get some more tamales on the shelf though! 😅
Thanks, Lorissa! So glad to have you here!
Thank you. First timer here. Your advice is very much needed.
Welcome, Diana! So glad to have you here.
I'm new to canning and appreciate all your experience. One issue I've had from the start of pressure canning (aside from the fear it was going to blow up in my face lol) is the pressure gauge, most recipes call for 10-11 lbs of pressure but my canner won't start rocking until it reaches 15 lbs of pressure, my question is can you have too much pressure and will it destroy the precious food you're canning?
Pamela, this is an excellent question! Potentially, it's your altitude. If your kitchen sits at 1000 ft or higher above sea level, your canner will require higher pressure. On your phone and in your kitchen, with GPS enabled, go to whatismyelevation.com. It will tell you your exact elevation. If your area is right around that 1000 ft mark, you could have enough variance to make a big difference. For instance, when I lived in Atlanta, I had one house/kitchen at 912 ft, but another house/kitchen was at 1007 ft, and a third house/kitchen at 1066 ft. Atlanta itself is considered to be 1050 ft. So, my first house there, I need only 10 lbs of pressure, but it took 15 lbs of pressure in each of the next two houses. This elevation chart is in the description of all of my videos, so you can refer back anytime: www.ballmasonjars.com/adjust-high-altitude-canning.html.
If you determine that altitude is not the issue, other things to check would be your water level (check that this follows the manufacturer recommendations), are you running your canner full or near full (if not, add open jars filled with water to take up the extra space), and finally double check that seals are good and in their proper place and that your vent pipe is free of any debris. If none of these fix the issue, please email me at carter@growandpreserve.com so we can figure it out together.
Just used a qt and a pt of ugly chicken for a large casserole, and a small casserole.😊
Perfect, Angela!
I am so glad that I found your channel. I didn’t know that I could can with allouse
Welcome, Carolyn! Glad to have you here.
I'm brand new to canning, and I am so happy I found your videos. I have a collection of canning books, and I see a lot of recipes I would love to try, but we don't eat meat. Is it okay to make up recipes and replace the meat with extra of another ingredient? For example, can I leave the ham out of split pea soup recipes and add more split peas? Thank you for all the great videos!
Welcome, Amanda! Once you have some canning experience, this will be okay in many recipes. However, especially if we're talking about adding beans, they can behave very differently according to variety and any pre-treatment you have done. Having said that, split pea soup is probably the easiest to just leave out the ham, as there is so little of it used. I would not add more split peas to replace it though. Use broth. Split peas turn to a thick, creamy consistency while canning, so more liquid would be better. Here's a bean soup video I did that might answer some questions for you: th-cam.com/video/YFBBLYYtVIw/w-d-xo.html. While my recipes are not vegetarian, I do discuss simple steps to make them vegetarian. Please feel free to ask all the questions you need to.
@@growandpreserve Thank you!
Enjoyed your video. I have been canning, freezing and drying since 1980 when I took a class in Master Food Preservation from my local extension office. Never miss an opportunity to "Put Something Up. I don't preserve like I used to either. Children are grown and gone and we now have ten grandchildren to feed when they come over . I do preserve for my children and their families.
I have never preserved anything for a gift since we never ate anything that was preserved by others and given to us. Didn't like that idea at all. I once had a jar of pickles given to me with the announcement that there was a dog hair in the jar, but that would be okay.
Keep up the good work.
Nearly choked just reading about the dog hair! What a story! No wonder you never ate anything anyone gave you. Ten grandchildren to feed. Lucky you! I'm not so patiently waiting for the first one! So glad to have you here, SouthernGirl!
Excellent advice for those just starting to learn how to can and build a canning pantry. I know this video will help so many. Happy Mother's Day! I hope you had a great day! Thank you!
Thanks, Lori! I hope your Mother's Day was awesome as well.
@@growandpreserve, it was nice, thank you!
Hi Carter, relatively new canned here. I too have enjoyed your channel. My question is, I made your Chipotle beef - to be used for a sandwich. It was good, but I would have loved instructions as to exactly how you made a sandwich from it. The bread, maybe condiments and cheese. That is the way I would like to present it to my own husband. 😋
Nice suggestion, Linda! I'll try to get a bit more precise in my serving suggestions.
New to canning and wonder how most build up their jar supply. Do most invest in brand new jars as Ive done so far or do u hunt the mason jars at thrift shops, online sales and garage sales. Or does the inventory stock up over time. Thanks.
Excellent question! I'll answer for myself and give you some other ideas. Hopefully others will chime in. The majority of mine were bought new over the years when the sales and the Ball coupons coincide (Aug/Sept). The majority of my cases cost me $4-$6 this way. I don't know if they still do the coupons, but they were for $3 off per case. I would buy the coupons online for maybe 25 cents each, then wait for Target's sale. I did this for many years, eventually ending up with over 1000 jars. These days I just have to replace jars as I give filled jars away as gifts, so I usually just choke down the retail cost at either Walmart or Target for a case or two at a time. Some folks have gotten incredibly lucky finding huge stashes on FB marketplace or Craig's list for cheap. I haven't been that lucky! Others find them at Goodwill or estate sales. Many have older relatives or friends of relatives who are no longer canning.
Great information Carter! I don’t think I’ve ever heard that covered so well. One item I’ve canned that I wasn’t so pleased with for myself was sweet potatoes. I cut them in small pieces and they got too soft. I prefer them with more texture. I’m using them up a little at a time adding them into my dog’s food. He absolutely loves it! When I can them again it will be cut in larger pieces. ❤
Oh, Debbie! I have a top shelf that I refer to as my "apocalypse shelf". That's where my canned sweet potatoes live, along with a few other things! I'll see if my dog likes them. Thanks for the idea!
So good! So helpful! I like to admire my stuff too 🤣 and my husband says, “hey when are we gonna eat that?” especially good info about planning different menus with a particular item. Love this! Thank you!
So glad it was helpful, Mary! Honestly, I still stop to admire my jars/pantry as well.
They’re truly a work of art! 🤣
This was awesome and made me think about those sandwich fixings downstairs that I need to eat. ❤️
Sandwiches on the menu this week!
Hi Carter! Happy Mother's Day! I hope you have your now older teenagers with you today! Great video!
Thanks, Erika! Happy Mother's Day to you. I wish my kids were here today, but they are scattered from one coast to the other. Enjoy your day!
I've been canning for a long time and every one of your suggestions are right on point. Way too much trial and error in my past and wish I had known this in the beginning
Thank you so much for being here, Sheryl. It is quite something to have to figure it all out on your own, isn't it?
@@growandpreserve Yes, it is!
I have been intimidated about canning in smaller jars. I didn’t think I could can in smaller jars like 6oz or 8 oz jars because there’s no guidelines for smaller jars… only pint and quart jars. There’s only 2 of us! Carter, you’ve inspired me to make my soups in the pint jars. The soup flight is an awesome idea! Now, getting it into 8-12 oz jars would be great! Is there any difference in canning guidelines?
They don't do a great job spelling it out, do they? Unless separate times are given for pints, half pints and 4 oz jars, all should be processed for pint times. Do note than in some instances, your product could be a bit over processed, but that'll be trial and error to see what you like or don't like.
@@growandpreserve thank you for the quick reply! I truly appreciate all you do!
Helpful list. Thank you! 👍🏻👍🏻
I always enjoy your videos, you have blessed many a persons...I've seen your pantry and it is definitely well thought through and very nice.
Thank you so much, Susan! I'm glad you're here.
Thank You Carter for this information about planning out your canning ! This was so informative !
Thanks, Bridget! I'm so glad it was helpful.
Great advice should be shared ✌🏼so many great questions to keep you on track!
Totally agree!
This was so helpful, thank you.
Glad it was helpful!
Very helpful tips. Practical and great to remember. Thank you for all your efforts.
I'm so glad they were helpful. Thanks for being here, LouAnn!
Also I wish I'd started with pressure canning because water bath canning doesn't really have as much value to me as being able to can things like meat and broth etc. and absolutely love my digital pressure canner!
Good point! A pressure canner really does add a whole new dimension. I also water bathed only for several years before I finally jumped into pressure canning. It changed my whole approach.
@@growandpreserve Exactly! I went from canning a few things, because we dont eat a lot of jams etc, to not having enough jars. also having more room in the freezer, because I could put things on the shelf! Also only need so many jars of tomato sauce, so I didn't feel I was getting much out of it. pressure canning changed my whole world!
I've missed you and your videos Carter!
Hey, Sheryl! I've been here every week, but YT is doing weird things with their algorithm again so I'm not showing up in everyone's feed. I'll never quite understand how that works! Anyway, so glad to see you here today!
Beginner me ❤
Soon to be a pro...!
Great words is wisdom, thank you for sharing!!
Thanks, Theresa! Good to have you here.
I fall unto that crowd of forgetting to label and then its mystery night,lol
I'm sure they've all been good surprises!
Sounds good. See you tomorrow.
Awesome, Donna! I hope you'll contribute your own tips in the comments as well. We have lots of new canners recently, and they need as much direction as we can give them.
@@growandpreserve100%!! 7 months into pressure canning, primarily carnivore/ketovore and trying to keep hubby and teen fed too!
@@vickikenton5439 It's a bit of a juggling act, isn't it? No doubt you'll nail it. Glad to have you here!
Great advice Carter!
Thanks, Vicki!
Excellent video. I have been canning about 2 years........I have several jars on the shelf. I have even eaten 3 or 4. I did my research and only do approved recipes. My question how to you get past the fear of Botulism. I look at my jars and wonder am I sure they are safe to eat and did I do everything correctly.
If there is no obvious reason to be concerned, but you still have doubts, cook whatever it is thoroughly before serving. Botulism cannot survive high temperatures, as discussed below. I understand it's a leap of faith. In the end, only you can decide what makes you comfortable. No judgement or pushing here.
This is from the CDC: "Home-canned vegetables are the most common cause of botulism outbreaks in the United States. From 1996 to 2014, there were 210 outbreaks of foodborne botulism reported to CDC. Of the 145 outbreaks that were caused by home-prepared foods, 43 outbreaks, or 30%, were from home-canned vegetables. These outbreaks often occurred because home canners did not follow canning instructions, did not use pressure canners, ignored signs of food spoilage, or didn’t know they could get botulism from improperly preserving vegetables." www.cdc.gov/botulism/consumer.html
Copying this from Wikipedia: "Prevention is primarily by proper food preparation. The toxin, though not the spores, are destroyed by heating it to more than 85 °C (185 °F) for longer than five minutes. The clostridial spores can be destroyed in the autoclave with moist heat (120°C/ 250°F for at least 15 minutes) or dry heat (160°C for 2 hours) or by irradiation." en.wikipedia.org/wiki/Botulism
This is from the USDA: "What is the Best Way to Prevent Botulism?
The control of foodborne botulism is based almost entirely on thermal destruction (heating) of the spores or inhibiting spore germination into bacteria and allowing cells to grow and produce toxins in foods. To prevent foodborne botulism:
Use approved heat processes for commercially and home-canned foods (i.e., pressure-can low-acid foods such as corn or green beans, meat, or poultry).
Discard all swollen, gassy, or spoiled canned foods. Double bag the cans or jars with plastic bags that are tightly closed. Then place the bags in a trash receptacle for non-recyclable trash outside the home. Keep it out of the reach of humans and pets.
Do not taste or eat foods from containers that are leaking, have bulges or are swollen, look damaged or cracked, or seem abnormal in appearance. Do not use products that spurt liquid or foam when the container is opened.
Boil home-processed, low-acid canned foods for 10 minutes prior to serving. For higher altitudes, add 1 minute for each 1,000 feet of elevation.
Refrigerate all leftovers and cooked foods within 2 hours after cooking (1 hour if the temperature is above 90 °F).
One of the most common causes of foodborne botulism is improperly home-canned food, especially low-acid foods such as vegetables and meats. Only a pressure cooker/canner allows water to reach 240 to 250 °F, a temperature that can kill the spores." www.fsis.usda.gov/food-safety/foodborne-illness-and-disease/pathogens/clostridium-botulinum
@@growandpreserve Thank you for your reply. My next project will probably be the four soup combo you demonstrated the other day.
Have a good day.!
@@chevypreps6417 I hope you will eat and enjoy them, Chevy! Keep me posted!
@@growandpreserve If I come down with food poisoning I will let you know. lol
@@chevypreps6417 If you come down with food poisoning, I will come hold your hair out of the toilet!
Good information 👍 thank you
My pleasure!
Thanks
Pam! Thank you so much! Glad to have you here.
I’m in my mid 70’s.
I started canning last year.
I’m also in the UK.
Canning isn’t as popular here as it is in the USA.
But I wanted to start canning in order to preserve what Mother Nature provides in Summer, ready for Winter.
I just love canning.
I love it.
My absolute favourite is your beef in wine.
I’ve canned 4 batches so far.
It’s an absolute favourite when we have friends for dinner.
I already have over 150 empty jars waiting for the season to begin.
I so look forward to your posts Carter.
You’re my canning inspiration.
Great video
Thanks, Sandy!
I have tomatillos to can. Would you make salsa Verdi or just can the tomatillos incase of using them for something else. Also what ur fav recipe for Verdi ?
Lucky you! I have two things I enjoy having on the shelf that use tomatillos. Chicken Verde: th-cam.com/video/MjcHQ1eSUTA/w-d-xo.html and Salsa Verde: th-cam.com/video/vTNe2JYZ9PE/w-d-xo.html. I use the Ball salsa verde recipe, and we love it. Interested to hear what you decide to make!
Can you can on a glass top stove??
I have never had a glass top stove, but I know Chelsea from Little Mountain Ranch cans on both her current and past glass top stoves. In fact, she often has 2 All Americans going at the same time. Perhaps each stove has different tolerances though, so you should check with the manufacturer to be safe.