We as a community of home preservers need to bombard the powers that be and insist they update their safety measures to include tried and true home canned foods that are indeed safe to can and consume. They can add footnotes if they want stating some foods may be too soft for some people's taste. Sick and tired of their fear mongering against methods that are safe and delicious!
Having worked for a restaurant and I chopped and stored raw potatoes for chowder, the citric acid really isn't necessary to keep potatoes from browning. As long as they are submerged under water completely, they will not brown. :)
Thanks for the video. With nothing but time on my hands in 2020 I tried a lot of new canning recipes. I fell in love with home canned soup. I'm thrilled to have another flavor to add to my pantry shelf.
Cheese is added when you go to cook and serve the soup. :) No milk - the liquid from the soup jar will be your roux's liquid. Watch this video starting at the 31-minute mark for how to turn it into a cheesy soup. 😊
I love your calm demeanor ♥️ I've heard horror stories of canners exploding so the whole idea makes me nervous. I love watching you do these videos because it takes the panic out. Thank You!
Yes! 🙌 This is the first year I went all out with a fall/winter garden, and I will never try to grow broccoli or cauliflower in the spring again. It gets too hot too fast, but they did beautifully in the fall and early winter!
Not to the canning jar as dairy shouldn't be canned. But you could certainly use either/or upon cooking the soup before serving! :) Watch this video starting at the 31-minute mark for how to turn it into a cheesy soup. 😊
I load the canner before ever turning it on. It’s okay for the jars of food to go through the warming cycle. It brings up the temp nice and slow. That said, you can skip the jar warning cycle on the Presto by holding down the next button for 3 seconds. I recommend doing it the way I previously stated though because I have siphoning more often when I skip the warming cycle.
I would toss that plastic cutting board you are using... they have found that cutting into the plastic releases PFAS and all the other evil things in plastic... it ends up in your food. Go with a solid maple wood board with no glue and no harsh chemical varnishes. I threw out my plastic cooking utensils too. I only use stainless steel and wood (teak not bamboo). Love your channel!
It's on my list. ❤️ But when you're sticking to a tight budget, other things are more important sometimes (like that stainless steel pot and pan I got for Christmas - yay!), so you make do with what you have until you can afford better. Lord willing, I'll be able to update the cutting board soon!
Please don't consider this as criticism. I'm trying to understand why you're using an All American canner as I know how very expensive they are & also how frugal you are. I understand that it doesn't have the rubber seal that you'd have to replace, but what other things make this a more frugal option?
Not at all! Those are genuine questions, and I'll do my best to answer them. ❤️ 1. Once I knew that I was going to stick to my goals of producing the majority of our food, I identified the All-American canner as the best of the best. But I couldn't afford it at the time, so I went with the Presto (and loved its ease of use!). 2. The All-American is a "forever" canner. It's virtually indestructible. My children's children will be using this canner. There are no parts to replace, so in a long-term situation involving supply chain issues, I know I'll still be able to preserve the food we produce on our property. 3. It's not a more frugal option, but it is a better, long-term option that still allows us to preserve even if we don't have electricity. (This canner can be used outdoors on a propane stove.) In the grand scheme of things, we lead an overall frugal lifestyle, but we still invest in quality tools that allow us to carry out this lifestyle of growing our food, making and repairing things, etc. 4. And, finally, this was a gift. An incredible blessing that I am deeply grateful for (that still brings tears of gratitude to my eyes when I think about it). 🙏 ❤️
@foodprepguide thank you for clarifying everything. I hadn't considered not being able to can outdoors. I wonder why that is, because I use my Presto on a gas stove. I'm so happy that someone was able to bless you with such a wonderful gift!
Watch this video link starting at the 31-minute mark for how to turn it into a cheesy soup. 😊 th-cam.com/video/R4mExdS8tMU/w-d-xo.html
We as a community of home preservers need to bombard the powers that be and insist they update their safety measures to include tried and true home canned foods that are indeed safe to can and consume. They can add footnotes if they want stating some foods may be too soft for some people's taste. Sick and tired of their fear mongering against methods that are safe and delicious!
Having worked for a restaurant and I chopped and stored raw potatoes for chowder, the citric acid really isn't necessary to keep potatoes from browning. As long as they are submerged under water completely, they will not brown. :)
Thanks!
Thanks for the video. With nothing but time on my hands in 2020 I tried a lot of new canning recipes. I fell in love with home canned soup. I'm thrilled to have another flavor to add to my pantry shelf.
Oh my I love this soup! I can’t wait to have this on my shelves.
It's the best!! 🙌
Thanks for the recipe, looks delicious!
You’re welcome! 😊
Did I miss how much cheese and when to add. With your butter and flour, do you add milk as well?
Cheese is added when you go to cook and serve the soup. :) No milk - the liquid from the soup jar will be your roux's liquid. Watch this video starting at the 31-minute mark for how to turn it into a cheesy soup. 😊
I love your calm demeanor ♥️ I've heard horror stories of canners exploding so the whole idea makes me nervous. I love watching you do these videos because it takes the panic out. Thank You!
You're welcome! It’s certainly intimidating at first, but it quickly becomes second nature. ❤️
@@winterwomanes3828 yes, she's one of only a few that I trust implicitly.
Thank you My winter garden is throwing up Broccoli! Yum
Yes! 🙌 This is the first year I went all out with a fall/winter garden, and I will never try to grow broccoli or cauliflower in the spring again. It gets too hot too fast, but they did beautifully in the fall and early winter!
Thank you so much for this video!! I love how you walk through all the details and the process for this recipe!!!
You’re welcome. I'm so glad you found it helpful! 😊
Thank you Jordan for sharing this. I enjoy watching your video and learning something new every time I watch it God bless you and your family.
I really enjoyed your video…..that is so awesome to be able to have broccoli soup! Thanks for sharing this! 👩🍳
This is such a great video... Full of details from start to finish! Thanks so much!!! See you next time!!
Thank you! Have a great week ahead!! 🙂
Do you think you could add cheese powder and/or milk powder? I just saw them today and it made me wonder. 🤔
Not to the canning jar as dairy shouldn't be canned. But you could certainly use either/or upon cooking the soup before serving! :) Watch this video starting at the 31-minute mark for how to turn it into a cheesy soup. 😊
Love your tutorials ❤😊💐👍
That's a blessing to hear, thank you! ❤️
Yummy 😊 Blessings.
How long would you process this recipe in the Presto Digital canner. 75 minutes?
Yes, 75 minutes for pints. The pressure canning time is the same whether it's a stovetop pressure canner or a digital one. :)
@foodprepguide Thank you!
How do you handle cold packed pressure canned foods with the Presto Digital Pressure Canner?
I load the canner before ever turning it on. It’s okay for the jars of food to go through the warming cycle. It brings up the temp nice and slow. That said, you can skip the jar warning cycle on the Presto by holding down the next button for 3 seconds. I recommend doing it the way I previously stated though because I have siphoning more often when I skip the warming cycle.
I love this video ❤I'm new to your channel ❤️
Yay! Welcome to the channel! 👋
I would toss that plastic cutting board you are using... they have found that cutting into the plastic releases PFAS and all the other evil things in plastic... it ends up in your food. Go with a solid maple wood board with no glue and no harsh chemical varnishes. I threw out my plastic cooking utensils too. I only use stainless steel and wood (teak not bamboo). Love your channel!
It's on my list. ❤️ But when you're sticking to a tight budget, other things are more important sometimes (like that stainless steel pot and pan I got for Christmas - yay!), so you make do with what you have until you can afford better. Lord willing, I'll be able to update the cutting board soon!
Just thinking of broccoli soup this week! Gonna get cold
Me too! I'm craving it already! 😋
Please don't consider this as criticism. I'm trying to understand why you're using an All American canner as I know how very expensive they are & also how frugal you are. I understand that it doesn't have the rubber seal that you'd have to replace, but what other things make this a more frugal option?
Over time they are more reliable and less expensive. There are no parts to replace
Not at all! Those are genuine questions, and I'll do my best to answer them. ❤️
1. Once I knew that I was going to stick to my goals of producing the majority of our food, I identified the All-American canner as the best of the best. But I couldn't afford it at the time, so I went with the Presto (and loved its ease of use!).
2. The All-American is a "forever" canner. It's virtually indestructible. My children's children will be using this canner. There are no parts to replace, so in a long-term situation involving supply chain issues, I know I'll still be able to preserve the food we produce on our property.
3. It's not a more frugal option, but it is a better, long-term option that still allows us to preserve even if we don't have electricity. (This canner can be used outdoors on a propane stove.) In the grand scheme of things, we lead an overall frugal lifestyle, but we still invest in quality tools that allow us to carry out this lifestyle of growing our food, making and repairing things, etc.
4. And, finally, this was a gift. An incredible blessing that I am deeply grateful for (that still brings tears of gratitude to my eyes when I think about it). 🙏 ❤️
@foodprepguide thank you for clarifying everything. I hadn't considered not being able to can outdoors. I wonder why that is, because I use my Presto on a gas stove.
I'm so happy that someone was able to bless you with such a wonderful gift!
Your Presto model might be able to! :)