#modernhomestead #homestead #homesteadwhereyouare I always thought I needed 20 acres or more to start a homestead. I realized there are a lot of homestead skills I could learn on my 2/3 acre in California. So I decided to learn to homestead right where I am. I figured there are probably people in the same situation who would like to learn with me. Please bear with me. I am new to it all. Making videos with less than ideal equipment. Editing videos with no experience at all, and just learning how to be on camera. But I will get better with each video. I do my best with what I have, It is amazing what you can do in a small space. I have a second channel I just started called Groceries On A Budget With Janet where I do shopping hauls and budgeting.
Getting ready to make these today. When I have extra pears, I make pear sauce and can it. We prefer the pear sauce over apple sauce and it's simple to make.
A week ago I re-canned (6) #10 cans Pomodoro (Italian tomatoes) that I had collected over 3 yrs. One of the Costcos I go to carries them. I blended with an emersion blender to make sauce. The first set I heated the sauce first. I made pasta sauce w next batch- pressure canned. No problems w any of them. With the third batch I thought that since they were already cooked in the can, I blended, used cold product - cold jars - cold canner. MUCH siphoning, many jars not sealed, and product separated in the jars. Lesson learned, I guess. 🤷🏼♀️
Do you notice a difference in texture after processing them for that long? Seems like the products would get mushy after that much cook time after all ready being cooked once before
I re-can picante sauce AFTER putting it on the smoker. It's really good. I have an old smoker that uses wood. I have only used it twice. 2 days ago I canned 16 pints and 47 half pints. I share some of it and eat A LOT of it.
I absolutely love this video. Thank you for making it! Do you have any idea how long they can be stored? I'm working on my long-term storage. If two years or less, I'll rotate. Food is getting so expensive now, so I'm really trying to can as much as I can now before it gets even more expensive.
Yes you can, 1/2 pints and pints are pressure canned for 45 minutes. There is no approved time for quarts. I would never need that many mushrooms at once but if you want to do quarts I would just add about 10 minutes.
I’m trying a fab new recipe. I’m going to can homemade tamales. This is going to be a fun challenge. But I wanted to ask. If I put my pizza sauce in 1/2 pint jars and use pressure canner do you know how long at low Florida elevation I need to process them .?
1/2 pints are processed same as pints. Pizza sauce is high acid so it can be water bath canned 20 minutes for 1/2 pints. If you are going to pressure can, I would suggest 15 minutes.
@@Janet-HomesteadWhereYouAre thank you. I pressured canned 7 qts of tamales but three jars didn’t seal. Not sure why . I froze those . I had 4 jars seal . I love experimenting.
I've always been worried about re-canning vegetables. I am very much appreciative of this video. Would the time be the same for most re-canned vegetables?
Janet, I hate to say this but you have to factor in the cost of the jars which are becoming ridiculous. The food you put in a jar it’s not worth the price of the Jared anymore that’s the problem. I hope you realize this.
Did it just move your pipe off to the side a little bit and maybe get Joe’s Wife there as far as temperature goes that’s what a electric is always hard to deal with Premier Cammy I have just read the trigger lives here serious interpreter lol
Janet, you are a good Keener you do it just like I would stop messing around with all the crap other people do this thing about you is you’re not anal about anything you get things done just like I did thank you very much great video
