How to can beets in a pressure canner. From harvesting to the finished product. Step by step.
Thursday, April 14, 2016
Wednesday, April 13, 2016
How to Can Squash
Canning Summer Squash - squash canning recipe with East Texas fresh garden squash.
Refrigerator Pickles with Okra and More
In this video I show you, primarily, how to do a beginning canning recipe using just the basic canning materials (lids, jars, plates). I also let you see how quickly fresh food loses its vitality by comparing the same veggies- one group picked yesterday, one group picked within the hour. And I talk about one of my mentors and why I feel it is beneficial to hae relationships with people who are older and wise than us.
Canning Carrots and Zucchini
You'll need a pressure canner for both of these. Process Carrots for 25 minutes for pints and 30 minutes for quarts. Process Zucchini for 45 minutes for quarts and 35 minutes for pints. If anyone would like a canning basics video, comment below or send me a message. Thanks for watching :-)
Canning Pickled Okra - Best Recipe
today we show one of our recipes for Pickled Okra Best Recipe Ever
Nothing to it you just need to learn How and I try to show you completely.. :) This yall is a Awesome recipe.. I can't wait till they are done because they are so good.. I hope you give it a try.. It makes 10 Quarts Oh yea!
Ingredients
2 Quarts of Distilled White Vinegar
2 Cups Water
1 Cup of Canning Salt ( Always use fresh salt NOT old salt )
1 Garlic Clove per Jar ( More if you really like Garlic )
1 Jalapeno split in each jar ( I used Serrano Pepper )
1 Teaspoon Dill Seed in each Jar
Prepare as shown..
Wednesday, March 30, 2016
Food Storage - Canning Cheesy Ham & Potato Soup Recipe
Enjoy the recipe! I did open a jar of this 2 weeks after canning and it was delish! Perfect for winter blues eating! :P DO NOT thicken this soup too much. Keep potato dices larger to keep intact. The skins help hold potatoes together during the canning process as well. Always finely grate your cheese to ensure melding in sauce. ENJOY! ~Chef Janie
12 small potatoes cubed (8 to 10 cups)
1/2 celery rough chopped
1 red onion, diced
2 to 4 clove of garlic
1 1/2 cup of peas (frozen)
2-3 cups of carrots - diced (3 to 4 large carrots)
1 tsp pinch of sea or canning salt (optional)
3 cups of diced ham
2 tablespoons of "ham base" or use enough ham or chicken stock to cover
fresh ground black pepper to taste
1 can of corn (optional)
1 cup of milk
1/2 cup gluten-free flour or cornstarch (note: important for canning)
1 teaspoon of Worcestershire sauce (less or more to your preference)
1-1/2 cups of Parmesan cheese grated or other cheese of your choice
Note: After canning; cool completely, was jars, label and shake well to keep from separating. This is shelf stable for up to one year.
Note: if you can't find Orrington Farms "ham base" or if you have not dehydrated and made your own ham stock base, you could just use ham stock in place of water for the same effect if you make your own stocks... or just use chicken stock!
Directions
-------------------------------
cube taters. rinse twice.. put taters in a bowl and add enough water to cover the taters
heat some oil or other fat in a large stock pot
lightly soften veggies until onions are translucent but not browned
add the potatoes and water .. add enough extra water to cover the mix
add 3 cups of ham
add about 1 quart of stock (chicken or ham)
fresh cracked pepper (to taste)
salt if using unsalted stock or rub required
add peas
add a few drops to a teaspoon of Worcestershire
Bring up to a simmer
While waiting for the simmer
Mix 1 cup of cold milk with cornstarch or gluten free flour
Fold the milk mixture into the soup slowly. Reserve about 1/4 cup
Canning
10 pounds of pressure for 90 Minutes at 1000 ft or less altitude.
1" head space, be sure and de-bubble before canning.
Follow normal pressure canning instructions for your altitude!
Check seals after 12 hours and wash jars, label and store away for up to one year. (this won't last that long...trust me!) LOL Enjoy!
PS Thanks to Nicholas LaDieu for typing up the recipe for us all. Chef Janie
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