Ok, Paul from Pauls Rule of Thumb sent me over here to check out your video! I have NEVER canned frozen veggies before and now, I must try it! 😂👏🏻 This was fantastic! Excellent job and very thoughtful and detailed in your process. Nice job Mama! I had to subscribe! 😁👏🏻❤️
Just a suggestion, but I tried letting peas defrost in the pkg and then jarred them with salt and a 1/2 tsp white vinegar per pint. They weren't mushy and the green color was much better.🤗
I almost forgot: I used clean warm water to fill instead of the water they thawed in. We really like the veggies put up this way! I was scared to try frozen veggies too--until my daughter pointed out that I thawed and pressure canned beef, pork and chicken all the time!
I bring the frozen vegetables to drink temperature, then I add 1/4 teaspoon of salt to jar, fill jars and add hot water to jar , seal and place in pressure cooker. And process time based on ball cookbook recommendation on times ( based on what vegetable you are going to process
This is just the information I was looking for! I just found an amazing deal on frozen veggies! I got 50 bags of a verity of veggies for 14.00. Win win
THANK YOU SO MUCH FOR THIS VIDEO, NP. JUST TODAY I WONDERED IF I COULD CAN FROZEN VEGETABLES AND THERE YOU WERE WITH THE ANSWER. 😊 THANK YOU SO MUCH! 🙂❤
I doing corn ( Frozen ) today . Canning. And potatoes. I have peas to buy more to add to those. I’m in my happy place and my playground ( my kitchen ) . I love canning. But I don’t do well with green beans as yet. But I’m going to try a hint I heard. So I’ll try again. ❤ ty
Do you have to heat them or can you start out cold all the way around. Btw my canner is showing pits too. I think it’s from not washing out with soap left over vinegar in canner. Now I wash my canner well with Dawn. Cleaning the residues out. Might help.
I never add salt. It doesn’t matter at all in canning and might cause the color to fade. I’m doing my peas tomorrow and no salt and see the results with no salt.
Thank you for your video on canning frozen black eye peas, I want to can purple hull peas and what I read is they are the same. First time watching your videos 👍🏻
I’ve always wondered if this can be done and here you are! I’m curious about times and pressures for different veggies. Can you tell where you got the information? I really want to do this but want to be sure I’m doing it correctly. FDA says there are no standards,so I’m curious.
I wonder if adding a small amount of pickle crisp (calcium chloride) would keep your peas greener and maybe less mushy? I don't know....... might be worth trying.
Thank you for the wonderful video, I am a new canner so if you don’t mind I’d like to ask a question. Is there a reason to can frozen vegetables? I assume canning them gives them a longer shelflife than purchasing canned vegetables. Also to free up freezer space in the event of a power outage. I’d appreciate if you could give me some advice on this so I can move forward. Again thanks I enjoyed your video
Hello NP! Doing my due diligent research. How did your experiment turn out in time? Did the veggies go to mush or were they good and tasty later on as you opened them? We're just about to launch in to canning up some jars of mixed frozen veggies for our SHTF larder. What I was really looking for was any kind of verification canning homegrown blanched frozen corn. For all time we have saved most of ours on the cob and at the start of every season we wind up tossing most of what's left to make room for the new crop. This year we're going to can most of this year's harvest...but for what we have from last year, can it be canned? I suspect the only way I'll ever find out is to can a jar to see how it holds up. I suspect it will turn into mush. Guess I'll find out. Today is butter canning day. Busy busy. Might toss in a jar of that frozen corn for a test. BTW, you can lift that jiggler off with a fork using that side hole. Loved your vid! Norm
I see your using a glass top stove, may I ask the brand and age of it, please? I was told you couldn't pressure can on glass top stoves. I have a 10 year old stove Frigidaire and called Customer service and they said don't. Your using an All American canner, they're really heavy, you've had no issues? Thanks for your input.
You mentioned your pot had pitting in the bottom. I noticed mine does too and it wasn’t like that before. I have a very old canner. I hate to think I have to give it up. Please if you can let me know what is causing that pitting. I’ve tried researching it and came up with nothing. I hope you still check your comments. Blessings.
It depends by your definition of 'better.' I freeze, can, and dehydrate my vegetables. For some veggies freezing is a better nutritional option, however, you still have to worry about the continual use of energy to keep them frozen, and the potential loss of that energy. Once canned, as long as the jar remains sealed, your jars potentially last 'forever'.
I don't have the exact answer, either, so I won't guess. There's a simple way to test. Buy a bag and thaw. Before cooking for dinner, fill a canning jar(s) of the size desired for canning peas, using the raw pack method. That'll give you a pretty good idea of what it will take to fill enough jars for a canner load. You are fortunate if you can find peas at that price for cans of peas. Haven't seen them that inexpensive, in a long time, around here. Hope this helps.
I have frozen spinach, kale and broccoli I need to make room in my freezer for some local beef we purchased. What are your thoughts about canning those vegetables from frozen?
I've never canned kale or spinach. You could look up the method for greens. Spinach is not quite as strong as kale so might soften up to nothing. Broccoli is not recommended to be canned.
HI karen from south jersey I just found this video about canning frozen foods. Thanks for posting this because I been on the fence and aprehensive.. I am trying to get foods out of my freezer and I been scared I would ruin the food by canning it. By the way you have the exact same stove, canner and water bath stock pot as I do and your the first person I ever seen using the all American 910 on my same exact glass stove top and I really needed to see if this whole process was safe enough to handle the 910.. you helped answer so many questions I have without even knowing it. This was a big help. I am wondering, have you ever canned frozen fruit like mango or pineapple because I need to know how that is done if it works well and if I should heat the fruit instead of just thawing because I want to can it whole as it is not cut or turned to jams... also did you boil your frozen peas or did you just put it in water on the stove and only slightly heated it until it was completely thawed but not boiled?
I love canned peas as opposed to frozen peas! I have an All-American but my hands are so disabled now that I can't can for myself any longer. To me frozen peas taste like dirty feet!
@@nicklepickle1587 yes I have of late. I would still need my home health aide to lift the jars out I wouldn't trust my hands because I've been known to drop a hot cup of coffee. Thank you for the reminder! :-)
@@nicklepickle1587 tried it... not true. mushy as I thought. In industrial botulinum cook the pressure and termperature is higher so the processing time is shorter. Thats why they have a lot better texture. I cant check your peas but I surely can check mine, and the texture of industrially canned peas, and those are a lot less mushy ... so I think what you are writing is simlpy not true...sorry
RAOTFL! It must be an American thing. Seriously, why are you all pressure canning for so long? All US TH-camrs on canning follow exactly the same times. Yet in the UK, I went on trial and error and found that 3-5 minutes at 15lbs weight was enough. Colour was kept and nothing turns to mush. After a year, my veggies are still perfect and the lids still sunken. You're only pasturising, not making broth!
If you're comfortable with that, more power to you. Here in the US we've had testing done to see what time and pressure is safe from botulism. I prefer not to kill my family.
I learned to can frozen veggies a couple months ago and my family loves them! Thank you for sharing with us
Ok, Paul from Pauls Rule of Thumb sent me over here to check out your video! I have NEVER canned frozen veggies before and now, I must try it! 😂👏🏻 This was fantastic! Excellent job and very thoughtful and detailed in your process. Nice job Mama! I had to subscribe! 😁👏🏻❤️
Oh my goodness, I feel like royalty is in my "presence"! Haha... Love, love, love your channel, and your words mean so much! Thank you!
lol, She just showed up on my feed as a canner. I love finding new canners!
Never thought about doing frozen veges. Brilliant idea. Where have I been??? Lol
Just a suggestion, but I tried letting peas defrost in the pkg and then jarred them with salt and a 1/2 tsp white vinegar per pint. They weren't mushy and the green color was much better.🤗
I almost forgot: I used clean warm water to fill instead of the water they thawed in. We really like the veggies put up this way!
I was scared to try frozen veggies too--until my daughter pointed out that I thawed and pressure canned beef, pork and chicken all the time!
I bring the frozen vegetables to drink temperature, then I add 1/4 teaspoon of salt to jar, fill jars and add hot water to jar , seal and place in pressure cooker. And process time based on ball cookbook recommendation on times ( based on what vegetable you are going to process
I was wondering if vinegar will help keep the green color.
This is just the information I was looking for! I just found an amazing deal on frozen veggies! I got 50 bags of a verity of veggies for 14.00. Win win
THANK YOU SO MUCH FOR THIS VIDEO, NP. JUST TODAY I WONDERED IF I COULD CAN FROZEN VEGETABLES AND THERE YOU WERE WITH THE ANSWER. 😊 THANK YOU SO MUCH! 🙂❤
I doing corn ( Frozen ) today . Canning. And potatoes. I have peas to buy more to add to those. I’m in my happy place and my playground
( my kitchen ) . I love canning. But I don’t do well with green beans as yet. But I’m going to try a hint I heard. So I’ll try again. ❤ ty
I dehydrated my excess frozen peas, peas and carrots and corn and since they are blanched no extra work 😉
Now that's a good idea!
Is doing that more economic than just buying cans of mixed vegies
@@ryanb1874 It is if you do it in quantity...
I dehydrate my frozen veggies. It’s never crossed my mind to can them. I’ll have to try that sometime.
I do the same but I like having options so I do both.
Thank you for the video. Can I can my home grown and processed frozen veggies using this same process?
Excellent video I'll give the corn a try and definitely the black eye peas.
Do you have to heat them or can you start out cold all the way around. Btw my canner is showing pits too. I think it’s from not washing out with soap left over vinegar in canner. Now I wash my canner well with Dawn. Cleaning the residues out. Might help.
If you let the veggies thraw they won't be cooked twice. Less mushy
Years later I see this, how many bags did it take n oz in each bag
What do you think of canning frozen spinach?? Do you have any recommendations or ideas?
I never add salt. It doesn’t matter at all in canning and might cause the color to fade. I’m doing my peas tomorrow and no salt and see the results with no salt.
BLESSINGS 💓 love your channel 💖
Thank you for your video on canning frozen black eye peas, I want to can purple hull peas and what I read is they are the same. First time watching your videos 👍🏻
This is a great idea but how is the texture once they’re processed?
🥦🥕🥬
I'm not a fan of canned peas in general, and these remind me of grocery store canned peas.
Everything looks so good!
I’ve always wondered if this can be done and here you are! I’m curious about times and pressures for different veggies. Can you tell where you got the information? I really want to do this but want to be sure I’m doing it correctly. FDA says there are no standards,so I’m curious.
I just followed processing times for the veggies as if they were fresh. A great free online resource is
nchfp.uga.edu/index.html
Has anyone canned large cans into smaller jars? Wondering if they would be mushy
English Peas
Only tomato products, everything else is mush
I wonder if adding a small amount of pickle crisp (calcium chloride) would keep your peas greener and maybe less mushy? I don't know....... might be worth trying.
I've never used pickle crisp. Might work!
For those with high blood pressure should use salt substitute
Thank you for the wonderful video, I am a new canner so if you don’t mind I’d like to ask a question. Is there a reason to can frozen vegetables? I assume canning them gives them a longer shelflife than purchasing canned vegetables. Also to free up freezer space in the event of a power outage. I’d appreciate if you could give me some advice on this so I can move forward. Again thanks I enjoyed your video
Hello NP! Doing my due diligent research. How did your experiment turn out in time? Did the veggies go to mush or were they good and tasty later on as you opened them? We're just about to launch in to canning up some jars of mixed frozen veggies for our SHTF larder.
What I was really looking for was any kind of verification canning homegrown blanched frozen corn. For all time we have saved most of ours on the cob and at the start of every season we wind up tossing most of what's left to make room for the new crop. This year we're going to can most of this year's harvest...but for what we have from last year, can it be canned? I suspect the only way I'll ever find out is to can a jar to see how it holds up. I suspect it will turn into mush. Guess I'll find out. Today is butter canning day. Busy busy. Might toss in a jar of that frozen corn for a test. BTW, you can lift that jiggler off with a fork using that side hole.
Loved your vid!
Norm
Have you tried oven dehydration on the veggies.
What size is your all American canner
I see your using a glass top stove, may I ask the brand and age of it, please? I was told you couldn't pressure can on glass top stoves. I have a 10 year old stove Frigidaire and called Customer service and they said don't. Your using an All American canner, they're really heavy, you've had no issues? Thanks for your input.
You mentioned your pot had pitting in the bottom. I noticed mine does too and it wasn’t like that before. I have a very old canner. I hate to think I have to give it up. Please if you can let me know what is causing that pitting. I’ve tried researching it and came up with nothing. I hope you still check your comments. Blessings.
Unfortunately I'm not sure what has caused it. But, I did quit using vinegar in it as that's the only thing that makes sense to me.
You have to wash your canner each and every time to remove the vinegar residue
Most likely due to the water being too hard. Vinegar will help prevent it 👍
@@nicklepickle1587 what is pitting
How much water did you add to the veggie before canning?
Looks great ❤️
How many jars can that canner hold?? I counted 20, I’m not too sure.
I only have 1/2 pint jars, only two of us. Would i 1/2 processing time for frozen veggies? Thanks
1/2 pts are processed at same times as pt jars.
Can you tell me how to can frozen Lima (butter) beans. We have looked and looked and there is nothing that I can find. Thanks
nchfp.uga.edu/how/can_04/beans_lima_shelled.html - Thaw them before beginning the processing, if you use the raw pack method. Hope this helps.
How long did you warm up before putting in the jars? Also did you add water to warm up and how much? Thank you in advance.
how long do you pressure can corn?
55 min in blue book
@@dizziechef9502 thank you
don't they turn to mush? I tried canning frozen green beans and they were horrible
Why not raw pack so they don't get as mushy
I always see people add the jiggler with bare hands, but I never do. I’m afraid to.
I am curious about learning how to can vegetables, so here is my question is canning better than freezing them?
It depends by your definition of 'better.' I freeze, can, and dehydrate my vegetables. For some veggies freezing is a better nutritional option, however, you still have to worry about the continual use of energy to keep them frozen, and the potential loss of that energy. Once canned, as long as the jar remains sealed, your jars potentially last 'forever'.
Canning With NicNac awesome thank you
I only have a water bath pan, can I can frozen veggies?
Not with water bath
How many bags of green peas made how many jars? A can of peas cost .49 and a bad of frozen peas cost .88 on sale did this equal out. 🤔
I have no idea. I didn't buy them to can them. I canned them to make room out of a freezer whose seal was breaking and needed to be fixed.
It was a sunk cost, so it doesn’t matter.
Canned frozen peas taste SO much better than canned supermarket peas.
I don't have the exact answer, either, so I won't guess. There's a simple way to test. Buy a bag and thaw. Before cooking for dinner, fill a canning jar(s) of the size desired for canning peas, using the raw pack method. That'll give you a pretty good idea of what it will take to fill enough jars for a canner load. You are fortunate if you can find peas at that price for cans of peas. Haven't seen them that inexpensive, in a long time, around here.
Hope this helps.
A pint jar holds about one pound give or take an ounce or two.
Where did you get your shelves?
Linda, I got one from an estate sale, one from my mom, and Costco.
Raw pack and just use fresh water not the water out of the peas 👍
Grab a few mushy pea recipes, might work with the canned ones.
I have frozen spinach, kale and broccoli I need to make room in my freezer for some local beef we purchased.
What are your thoughts about canning those vegetables from frozen?
I've never canned kale or spinach. You could look up the method for greens. Spinach is not quite as strong as kale so might soften up to nothing. Broccoli is not recommended to be canned.
@@nicklepickle1587 Thank you so much for responding! Very helpful. I bought a dehydrator so I think I will do that instead.
What lbs should I use if I'm at 3500ft
kim94503 15 pounds for a weighted gauge and 12 for a dial gauge. www.freshpreserving.com/adjust-high-altitude-canning
15
No read ur manual every canner is a lil different
It will work the way u are doing it
How long do you heat them up ? And how long do you pressure can corn?
Pints 55, qts 85.
HI karen from south jersey I just found this video about canning frozen foods. Thanks for posting this because I been on the fence and aprehensive.. I am trying to get foods out of my freezer and I been scared I would ruin the food by canning it. By the way you have the exact same stove, canner and water bath stock pot as I do and your the first person I ever seen using the all American 910 on my same exact glass stove top and I really needed to see if this whole process was safe enough to handle the 910.. you helped answer so many questions I have without even knowing it. This was a big help. I am wondering, have you ever canned frozen fruit like mango or pineapple because I need to know how that is done if it works well and if I should heat the fruit instead of just thawing because I want to can it whole as it is not cut or turned to jams... also did you boil your frozen peas or did you just put it in water on the stove and only slightly heated it until it was completely thawed but not boiled?
Just found you!
Can I have some peas please?! ;-)
I love canned peas as opposed to frozen peas! I have an All-American but my hands are so disabled now that I can't can for myself any longer. To me frozen peas taste like dirty feet!
😂 😂 😂
So funny how our taste buds differ.
Have you looked into the presto canner? Very affordable right now and MUCH lighter than all American.
@@nicklepickle1587 yes I have of late. I would still need my home health aide to lift the jars out I wouldn't trust my hands because I've been known to drop a hot cup of coffee. Thank you for the reminder! :-)
@@nicklepickle1587 I know! No two people will taste the same thing the same! LOL
@@elizabethshaw734 I'm glad you're at least able to live vicariously through TH-cam. ♥
arent your peas too mushy ?
They are mushier than frozen, but not any mushier than store bought canned peas.
@@nicklepickle1587 tried it... not true. mushy as I thought. In industrial botulinum cook the pressure and termperature is higher so the processing time is shorter. Thats why they have a lot better texture. I cant check your peas but I surely can check mine, and the texture of industrially canned peas, and those are a lot less mushy ... so I think what you are writing is simlpy not true...sorry
I’d like to buy large cans of peas and re can them into smaller portions into jars. Would they be really mushy?
@@judyhowell7075yes they would be
You demonstrate that it is ok to can on a glass top surface. Has been controversial.
I use glass stove top . No prob at all.
RAOTFL! It must be an American thing. Seriously, why are you all pressure canning for so long? All US TH-camrs on canning follow exactly the same times. Yet in the UK, I went on trial and error and found that 3-5 minutes at 15lbs weight was enough. Colour was kept and nothing turns to mush. After a year, my veggies are still perfect and the lids still sunken. You're only pasturising, not making broth!
If you're comfortable with that, more power to you. Here in the US we've had testing done to see what time and pressure is safe from botulism. I prefer not to kill my family.
Maybe ur elevation is wayyyy lower then ours idk..good question though cause I would Def like to cook my food less to preserve nitrients
this just doesn't look safe
I can assure you it's safe. Not sure why you say that.