I've just started water bath canning. Canned some dill and arminian cucumbers lol that I grew. White and red onions as well. Tomorrow, I'm starting the figs as I have a big tree. I'll make jam (that's why I watched the video), freeze and dehydrate them ( have loads) going to start canning meat to get it out of my freezers and try proper caning. Thanks for the information.
When you can barbecue pork just can the pork and then add sauce when you're heating it. Pork is all we do and then we add our own sauce. I don't know anybody who cans it in sauce who likes it.
I like that you included some international food items in your pantry. My husband is Moroccan and I have canned a Moroccan recipe that I like to have onhand when a taste of home is needed. 😉
I love my home canned green beans. And with my canned potatoes, I follow the Amish mythos for potatoes, and use a tbs of vinegar in with them. Along with the soaking beforehand, it keeps them from being cloudy. And the pork you canned must have been rib meat. I canned pork rib meat, it was dry, but I raw packed Boston butt with BBQ sauce and it was fire! So don't give up on that, just make sure there's fat in your meat. I haven't canned bacon, because I saw some opened, and it just fell apart.
I don't eat bacon but have canned it years ago. You fry it up before eating which makes it crispy again. It's just a way to preserve it long term and my husband loves it.
I can watermelon lemonade and cherry lemonade concentrate. I also did strawberry lemonade concentrate, which was good, but not as good as the cherry or watermelon. We have fresh juice all year :)
@@homewithkimberly6648 Time consuming, but worth it in the end. You have to puree the watermelon. 6C watermelon 4C lemon juice and ~4C sugar, bring to a boil and put in jars. Cherry is the same process.
There are no safe tested recipes for canning bacon or other cured meats. Also, for crunchy pickles, use low-temperature pasteurization and pickle crisp. Not soft!
I enjoy CANNING. I do do a lot of researching especially after my first attempt of trying to can ANYTHING. 🤯😱😭 Somebody was nice enough and gave me enough collard greens to last a good while. So I did my best at trying to water bath them not knowing any better. Can them in October opened up the first one in February March time frame. Eeewww wweee what a stink. And thinking I was doing a Good Deed by feeding them to my chickens who turned their beaks up at it and wouldn't touch it so you know it was bad. Real Bad. After that failed attempt; to the library I went and started reading everything I could about canning. This was back in 1999 and so when I opened it it was 2000. Gathering information via the Internet was very hard back then. Since that time I got me a pressure canner and I can a variety of things.
Great video. I agree with you about the pulled pork. Can it separate from the sauce. I've canned Boston butt and tenderloin. I fully cooked it and seasoned it before canning both turned out delicious.
The sauces you have like the blueberry one and others are great on chicken pork ham almost anything as a glaze just cook it down a bit. You need pickle crisp in order to have crispy pickles. :)
thank you I appreciate that little bit of information I sure thought that pickle crisp was a big ole waste of money I thought I have a recipe for those floppy pickles lol why would I pay money for them 🤣😂 good thing I only said it inside my own head thank you for the secret ingredient the whole recipe
Hi Cynthia. No, I did not use a pork loin. I used a pork butt. I really think it was something to do with the sauce that I cooked it in. I know others can pork butts all the time and have success. I will can it plain the next time I do it.
Loin is the only pork I've ever canned. I don't overtrim the fat off so it is moist and lovely raw packed. I don't like dealing with the bone so it works for me.
so I absolutely loved your video you did amazing and only thing I can say is wish you had more of the things you will not can again I'm interested to know if the things other people's videos of what not to can again are things you've tried and they worked for you? or you haven't even attempted it? it's one of the two and really hoping you have the magic touch 😂❤😂❤
Can you share your Zuppa Toscana recipe. I canned some a few months ago and it is terrible. Gonna try it again tonight but if we still hate it, I'm throwing it to the chickens. TIA
Pam, this is my tried-and-true recipe that I use! It’s from Pinterest. Of course, omit the coconut milk while canning. Hope it works out for you this time. I also have a video of me making this soup on my channel.
Great video! I like to can meats, marinated peppers, fruits and jams. I sell jams and jellies at my local farmers market and would like to pick your brain of any yummy unique jams or jellies that you like! I do pineapple jam, carrot cake jam, fruit jams, balsamic sweet onion jam and a few others. Any suggestions?? Nice to see such an experienced canner at your age! Thanks for a great video
Thank you Sharon! I’m not sure that I am as experienced as you sound. I have done a spicy jalapeño and cranberry jam that was delicious. I have that video on my channel. You have canned several more jams than I, though. 😊
@@ajalicea1091 it’s on page 39 of the Ball complete book of home preserving , the yellow book. If you don’t have it I can send you a photo of it on messenger or something!
Good for you Sharon selling your items at the Farmers Market! My mom made jams/jellies and I've been canning for 38 years. Some of the jam flavors people request because they love them are: strawberry-rhubarb, blueberry-cherry, apple pie jam, raspberry-pomegranate, mango-pineapple. I use pomonas pectin and they turn out every time! Also blackberry and I'm fortunate that they grow wild all over the place where I live.
I will try and can it again but this time I'll make sure that I make the meatloaf correctly. I forgot to put the egg in the mix so it falls apart when I get it out of the wide mouth canning jar.😣
Back in the day, I had a Hungarian-American boyfriend so was introduced to Chicken Paprikash. AWESOME STUFF, so simple and tasty. However, I've decided that I prefer to have the canned "ugly chicken" on hand, then mix up a quick batch of paprikash on the stove top with onions, paprika, etc. I feel like the pressure canning process messes with the sweetness of the paprika. Thanks for sharing! 😊
After your move will you please make canning videos on soups and meats, please!
I've just started water bath canning. Canned some dill and arminian cucumbers lol that I grew. White and red onions as well. Tomorrow, I'm starting the figs as I have a big tree. I'll make jam (that's why I watched the video), freeze and dehydrate them ( have loads) going to start canning meat to get it out of my freezers and try proper caning. Thanks for the information.
When you can barbecue pork just can the pork and then add sauce when you're heating it. Pork is all we do and then we add our own sauce. I don't know anybody who cans it in sauce who likes it.
Yes, I figured it was the sauce that made it off-putting. Thank you for the advice!
I like that you included some international food items in your pantry. My husband is Moroccan and I have canned a Moroccan recipe that I like to have onhand when a taste of home is needed. 😉
I love my home canned green beans. And with my canned potatoes, I follow the Amish mythos for potatoes, and use a tbs of vinegar in with them. Along with the soaking beforehand, it keeps them from being cloudy. And the pork you canned must have been rib meat. I canned pork rib meat, it was dry, but I raw packed Boston butt with BBQ sauce and it was fire! So don't give up on that, just make sure there's fat in your meat. I haven't canned bacon, because I saw some opened, and it just fell apart.
I don't eat bacon but have canned it years ago. You fry it up before eating which makes it crispy again. It's just a way to preserve it long term and my husband loves it.
I can watermelon lemonade and cherry lemonade concentrate. I also did strawberry lemonade concentrate, which was good, but not as good as the cherry or watermelon. We have fresh juice all year :)
The watermelon sounds so delicious! I’ll have to try that one. 😊
@@homewithkimberly6648 Time consuming, but worth it in the end. You have to puree the watermelon. 6C watermelon 4C lemon juice and ~4C sugar, bring to a boil and put in jars. Cherry is the same process.
I need to know how to do this lol
@@bigmomma9371 Its easy, above is the recipe. I steam or waterbacth can for 20 minutes for quarts.
@@patty5023 Thank you for passing on your recipe
There are no safe tested recipes for canning bacon or other cured meats. Also, for crunchy pickles, use low-temperature pasteurization and pickle crisp. Not soft!
I enjoy CANNING. I do do a lot of researching especially after my first attempt of trying to can ANYTHING.
🤯😱😭
Somebody was nice enough and gave me enough collard greens to last a good while. So I did my best at trying to water bath them not knowing any better. Can them in October opened up the first one in February March time frame. Eeewww wweee what a stink. And thinking I was doing a Good Deed by feeding them to my chickens who turned their beaks up at it and wouldn't touch it so you know it was bad. Real Bad.
After that failed attempt; to the library I went and started reading everything I could about canning. This was back in 1999 and so when I opened it it was 2000. Gathering information via the Internet was very hard back then.
Since that time I got me a pressure canner and I can a variety of things.
Completely agree on the pulled pork. Raw pack pork shoulder is the way to go.
Loving this collaboration and the would and would nots!!!
Great video. I agree with you about the pulled pork. Can it separate from the sauce. I've canned Boston butt and tenderloin. I fully cooked it and seasoned it before canning both turned out delicious.
The sauces you have like the blueberry one and others are great on chicken pork ham almost anything as a glaze just cook it down a bit. You need pickle crisp in order to have crispy pickles. :)
thank you I appreciate that little bit of information I sure thought that pickle crisp was a big ole waste of money I thought I have a recipe for those floppy pickles lol why would I pay money for them 🤣😂 good thing I only said it inside my own head thank you for the secret ingredient the whole recipe
haha
Great video!!
I think this was a great video!!! TY
The problem with the pork as others have said, it might be the cut used. I enjoyed your video. You have a nice variety of items on hand.
Thank you!
If the BBQ sauce had vinegar in it, that could also have contributed to the texture issue.
The only thing I will not can again is sausage patties.
Did you use pork loin. It does not can well. Pork butt cans the best
Hi Cynthia. No, I did not use a pork loin. I used a pork butt. I really think it was something to do with the sauce that I cooked it in. I know others can pork butts all the time and have success. I will can it plain the next time I do it.
Loin is the only pork I've ever canned. I don't overtrim the fat off so it is moist and lovely raw packed. I don't like dealing with the bone so it works for me.
so I absolutely loved your video you did amazing and only thing I can say is wish you had more of the things you will not can again I'm interested to know if the things other people's videos of what not to can again are things you've tried and they worked for you? or you haven't even attempted it? it's one of the two and really hoping you have the magic touch 😂❤😂❤
Can you share your Zuppa Toscana recipe. I canned some a few months ago and it is terrible. Gonna try it again tonight but if we still hate it, I'm throwing it to the chickens. TIA
Pam, this is my tried-and-true recipe that I use! It’s from Pinterest. Of course, omit the coconut milk while canning. Hope it works out for you this time. I also have a video of me making this soup on my channel.
Great video! I like to can meats, marinated peppers, fruits and jams. I sell jams and jellies at my local farmers market and would like to pick your brain of any yummy unique jams or jellies that you like! I do pineapple jam, carrot cake jam, fruit jams, balsamic sweet onion jam and a few others. Any suggestions?? Nice to see such an experienced canner at your age! Thanks for a great video
Thank you Sharon! I’m not sure that I am as experienced as you sound. I have done a spicy jalapeño and cranberry jam that was delicious. I have that video on my channel. You have canned several more jams than I, though. 😊
Sharon, would love to try your "Carrot Cake Jam" recipe. Never heard of it before until now. 🥳
@@ajalicea1091 it’s on page 39 of the Ball complete book of home preserving , the yellow book. If you don’t have it I can send you a photo of it on messenger or something!
Good for you Sharon selling your items at the Farmers Market! My mom made jams/jellies and I've been canning for 38 years. Some of the jam flavors people request because they love them are: strawberry-rhubarb, blueberry-cherry, apple pie jam, raspberry-pomegranate, mango-pineapple. I use pomonas pectin and they turn out every time! Also blackberry and I'm fortunate that they grow wild all over the place where I live.
I missed - the sweet onion jam - amazing!
How was the meatloaf ? Can again or not?
I will try and can it again but this time I'll make sure that I make the meatloaf correctly.
I forgot to put the egg in the mix so it falls apart when I get it out of the wide mouth canning jar.😣
Nice
Back in the day, I had a Hungarian-American boyfriend so was introduced to Chicken Paprikash. AWESOME STUFF, so simple and tasty. However, I've decided that I prefer to have the canned "ugly chicken" on hand, then mix up a quick batch of paprikash on the stove top with onions, paprika, etc. I feel like the pressure canning process messes with the sweetness of the paprika. Thanks for sharing! 😊
That’s a great idea too!
Carole, I agree with you about how the processing messes with the seasoning.
Those baked beans look a little on the thin side.
I prefer mine like that. 😊