Canning has been part of my life since before I was born. Most of the food my grandmother had in her kitchen pantry she had canned from her own garden. My family also hunted and fished so the chest "deep freeze" was full of processed meats as well. This is a passion of mine that I love to share to create better eating habits, shopping/growing local and knowing what is in our foods to make healthier communities. So join me with classes via RU-vid or in person to learn or brush up on your canning skills!
Last week I pressure canned pints of garbanzo beans but made the mistake of canning them for only 70 minutes instead of 75. Are they safe to eat or should I discard them and make a new bathch?
As they are a low acid food and the 75 minutes are required for a safe, shelf stable food it is recommended to discard the beans. Here is more information from the National Center for Home Food Preservation: nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beans-or-peas-shelled-dried-all-varieties/ nchfp.uga.edu/how/can/general-information/ensuring-safe-canned-foods/ I hope this helps and thank you for reaching out. Let me know if you have any more questions and I will do my best to help in anyway I can.
I emigrated from the UK years ago after me and my (American) partner met in college. She loves the Heinz baked beans but they are impossible to find where we are in the states. I'll try to make these in secret and surprise her! Thanks for the recipe Stacey!
My granny used the same formula except for adding honey during the heating. We had it as a Scottish drink with bubbly water... delish!! Thanks 4 the effort...
@@barbarareid387 aww. What a lovely comment. I learned food preservation from my grandmother and these core memories of food just warm my heart. Thank you for sharing 🥰
Doesn't really look like Harissa. I think you used the wrong peppers, some kinda of mexican black or purple pepper. Try tunisian baklouti or any sort of fresh home grown bell pepper.
Hello! This is a tested recipe from the National Center for Home Food Preservation. Sometimes their tested recipes deviate from traditional cuisines due to availability, lack of cultural knowledge or the the need to replace certain foods to make it shelf stable. That's the purpose of this recipe and channel is to make sure all the recipes used are tested and shelf stable. I did add another recipe link in the Notes section that was a refridgerator recipe that's a little more on point. However, in my area I think I would have to search a bit for tunisian baklouti peppers. Thank you very much for your feedback! I will be on the look out for the pepper variety and hope to find it locally!
@StaceyCanCan Thanks. Yeah I grow my baklouti peppers, but I make the Harissa with any fresh bell peppers. I am looking to can some but that's a whole other layer of complexity, lol.
I only started canning a year and a half ago, both pressure canning and water bath canning. It was one of the most productive things I have every done. To be able to go to your pantry and pick out a jar of something you really like and you know is good because you made it is such a joy. Great video!
Aww. What a great note. This is why I preserve food as well. It's such a beautiful feeling and so healthful. I'm glad you are enjoying your preservation journey and so happy you reached out. Thank you and continued happy canning!!!
Looks great--love BB! Always need mine to be pork free as I have a family history of Cancer so need to avoid all the pesticides stored in animal fat. Thanks so much for sharing
We don’t usually put anything in our beans , maybe a little butter…..Don’t add cornflour ( that’s ridiculous) …the beans will automatically thicken …❤️🇬🇧.
Hello! The cornflour (cornstarch here) is only suggested for home canned beans after opening as it's not added prior to processing the jars due to safety reasons. Using thickeners like cornstarch or flour along with rice and pasta is a viscosity issue where heat when processing jars cannot effectively reach the center of a jar in a home kitchen which makes it a safety issue. The USDA and National Center for Home Food Preservation recommend adding thickeners after opening a jar, if needed. I like my beans plain as well. They are delicious! Thank you for reaching out and Happy Canning!
So many ways! Especially with the summer coming. -Sprinkle on top salads -Mix in with sour cream or cream cheese for a dip -Add them to any soup or stew -Sprinkle on top of your favorite protein like steaks, pork chops, chicken especially after pulling off the bbq -Mix in with a marinade of olive oil, vinegar, salt and pepper: shake then coat the protein before bbqing or baking As leeks have a milder flavor than green onions use as a substitute. You can rehydrate leeks in water for 1-2 hours or simmer for 10-15 minutes. Oh! Use the green part as a chip, they are crispy and hearty and hold dip well like salsa and hummus. I hope this helps!
The word you were looking for is “macerate”. That s when you put fruit in sugar and it pulls out the juices. Fermenting is when bacteria eat the “sugar” and produces alcohol.
@@StaceyCanCan You said "juicer" there is a steam juicer used for canning by steaming the fruit and it turns into juice that comes out a tube. Then there is a juicer you put your fruit in and it keeps the pulp and turns the fruit into juice.I have a steam juicer actually I have both just wondering which one you are talking about.
@@1954evelyn I watched the video and understand what you are asking better as I couldn't remember what I said exactly. Yes, I used a steam juicer for the pulp as I made blueberry juice first. This is a great recipe because nothing is wasted: make juice first to drink or make a syrup and use the pulp for a fruit butter which is what I did. The steam juicer was fun to use and really simple. Thank you for the clarification and hope this helped you!
You're welcome! It can be daunting when starting out, for sure. Let me know if you need additional help or reach out to your local extension office too. What are you wanting to preserve? I look forward to hearing how you are progressing.
I have a question for you. I did a very similar process, but I did not fill the liquid up to the top. I went halfway up on the beans and I did not pre-cook them. I only soaked them for 24 hours. The problem I have is after canning, the beans are a little on the mushy side and the liquid inside as it cooled looks a little solidified , Do you know what the problem is? Thanks
I absolutely LOVE kale. We only get ours in rather large bunches so I find half of it always goes off before i get through it, so I sadly tend to throw it out. Throwing out food really upsets me. I’m soooooo embarrassed to say I never ever thought of freezing it😮😮 😂 😂So thanks for this very simple yet helpful video.
Life is busy and we can't always think of everything. I forget about it too! Just make sure to blanch for 2 minutes prior to freezing or you will end up with rotten mush. I love Kale as well and it's so good, bright and green when done at home!
So I made this over the weekend and added crushed chilies, which was a bit of a mistake mistake as they totally overwhelmed the garlic. Still good, but I wish I had made it without. Next batch!!
@@StaceyCanCan NOOOOO😮 I did not acidify the chilies. Did I need to-just like for the garlic oil???. Yikes . 😮 but thank you for pointing that out. I intentionally used half the required amount of sugar so 1 jar has been frozen anyway . one is in the fridge and 3 were given away as gifts.
@@eviewilliams5100 WAIT! I thought we were chatting about the garlic oil still. Busy weekend and I'm still so tired! No need to acidify for this recipe but cutting the sugar would make it a refrigerator item. It's a bummer sugar is such a good preservative.
Thank you so much for this recipe! I can't find an approved recipe on the internet or in my canning books. Could you please tell me where you got the recipe from? I'd like to do an entire canner load and I'd like to use frozen strawberries and frozen rhubarb to make my batch.
Hello! I had a very busy week and weekend so I'm just getting back to you. I made this the first summer of Covid and before I became a Master Food Preserver and this is NOT a tested recipe. The only tested recipe I've found since uses apples, orange juice and orange zest which doesn't sound great to me so I won't can it. It's best to use your frozen berries and rhubarb as you go to make a pie. Takes more time but it's definitely safer. I plan to take this video down in a week or so to make sure you receive this response. My extension office went to a several day training session where representatives from The Ball company were there looking for input. They told folks they get their new recipes from folks like you and I writing in and asking for them or submitting recipes for them to test. They encourage folks to reach out to them so I will be doing that with this recipe along with a few others I have in mind. Thank you for reaching out to me, I enjoy chatting with other canners, especially folks who take food safety seriously. Happy Canning!
O.M.G…… I have / had been making garlic infused olive oil on and off over the YEARS, but could never understand why the garlic/ oil would start getting cloudy after a week or so. I ended up thinking that it was just a lack of properly sterilized bottle/ knife/ chopping board/ garlic etc and would therefore make tiny quantities . But it turns out I had to acidify the garlic first !!!!!!!! 😮😮!!!!!!! Game changer THANK YOU!!,😂
Hello! Really busy week and weekend, finally getting back to you. YES! Acidify the garlic and you should be good to go. Just make sure the pieces are smaller than a 1/4 inch. I think the metric conversion is 6.35 millimeters. This should help a lot but I would definitly make a small batch first to test it out. If I had to do it over again I wouldn't have put the oil in the bottle for the infusion, it was hard to get out after I reached the flavor consistency I wanted. I look forward to hearing how it goes. Happy Canning!
Funny, my first reaction was…. “interesting but I will most probably never make this”, but then I thought - why not; it seems quick, cheap, easy and something new to try with eggs. I imagine I can use fresh dill?
If you like hard boiled eggs, pickling them is delicious. So, so simple and easy. They last months in the refrigerator too. Yes, using fresh dill is just fine. Do take the time to stab each egg with a toothpick so the brine can soak in. You can also make a spicy brine with red pepper flakes or other peppers, use beet juice to give them a sweet tangy flavor. The list really does go on! Thank you for the heads up from the previous uploaded video! I appreciate you!!!
OK so I went and bought some chili flakes and red beets (from which I will extract some juice) because the chilli brine sounds like something really delicious. Will let you know how it works out.
@@eviewilliams5100 Here is a link to follow for the beet and Dark and Spicy recipes. Gives good measurements for you to start with: nchfp.uga.edu/how/pickle/pickled-eggs/pickled-eggs/#gsc.tab=0 Instead of using liquid smoke and pickling spices, substitute out the chili flakes. I'm so excited to hear how they turn out!
Wow. I’ve never come across this. I may will try a small batch (with half the sugar😂) and I understand that will affect the shelf life, so I’ll keep it in the fridge/ freezer.
To mix into salad dressings, to throw a couple of tablespoons into a stew, to eat with a slab of cheese on a baguette, use as a spread in a ham sandwich, to eat with roast chicken ….. basically as a condiment for a whole variety of things.
Because it’s delicious! Fantastic savory jelly to spread on a good crusty bread. Mix olive oil and vinegar with salt and pepper for a marinade or salad dressing. Use as a glaze for your favorite protein. Thank you for reaching out and Happy Canning!
Yum…. I have made your yummy pear shrub, plus a raspberry one (can’t remember now whether or not it was one of yours). So easy to make. I would have thought a citrus shrub would be too acidic though, but i guess not. Will give this a try but with a seville orange as opposed to the grapefruit.
I thought it would possibly be too acidic as well but the oranges smooth it out. Plus the sugar sweetens it too. I made a grapefruit shrub last year (I think) and it's still one of my favorites, not acidic at all. I can't wait to hear how the Seville Oranges work in this, I bet it's fantastic!
I followed step by step my jars sealed but it stayed liquidy and did not thicken. Any suggestions this my second canning attempt my first one was grape jam but did not thicken it stay liquidy. I’ve added more pectin and did not help either
@@eleciapadilla9303 Okay. Did some research and hope this helps. It's trouble shooting for runny Jams/Jellies from Oregon State University Extension, here are the potential causes: -Overcooking fruits to extract the juice - Was it cooked too long? Avoid overcooking as this lowers the jellying capacity of pectin. -Incorrect proportions of sugar and juice. Did you modify the sugar at all? Have too much juice? -Undercooking causing insufficient concentration - Did you cook it to rapidly boiling for 1 minute? -Insufficient acid - avoid using fruit that is overripe, better to use a bit underripe fruit vs overripe. Add lemon juice if necessary. -Makine too large a batch at one time - Use only 4-6 cups of juice in each batch of jelly. Not saying you did all of these things or any of them. But they may be helpful to see if one or two of these possible causes may have been the issue with your liquidy jelly. Please get back to me. I am curious what the cause is. Hopefully we can find a solution. Also, you can still use the jelly as a dessert topping, use for a salad dressing by adding olive oil/vinegar/salt/pepper, use as a marinade or glaze for main dishes. Also drizzle over roasted veggies too.
I know you were thinking of me when you were saying “11 1/2 cups of sugar” 😂😂 Well, here I am not refraining myself from making comments Here in the south of Spain, home of the seville orange, they are found all over the place; trees are often found decorating town centers and lining the streets. I literally just stop my car in one of many streets in my neighborhood and pluck them off the trees. I do need to correct your grocer. Seville oranges are NOT sour and they don’t remotely taste like lemons, they taste like (because they are) a VERY bitter orange; definitely bitter. I make marmalade every single year without fail and as you can imagine use waaaaaaaay less sugar. 😮😮😮 The standard ratio is 1:2, so 1 lb of oranges to 2lbs of sugar - you can even go a little bit less on the sugar, which I do. My marmalade lasts from one year to the next without any problems. So I imagine your recipe could take 3 cups less. Haha, you know I always have to make a comment when it comes to sugar content in recipes.❤😊
LUCKY!!!!! They are very hard to find here and I didn't buy the first oranges I saw, they just didn't look good. How wonderful you have them right at your fingertips! Yes, the sugar was painful to add but very necessary for this recipe. I think your Seville Oranges and the one's we get here are very different. They are definitely bitter but also sour. I think the oranges we get here are imported and probably picked green so the natural sugars aren't there when ripening off the tree. This marmalade has a bitter after taste which I don't think would be very edible with less sugar. I have to admit, I probably won't make it again. The oranges were $3.99 per pound and really tough to slice the peel too. Like I said, I think the oranges available to me here and what's available at your fingertips is like comparing apples to oranges (see what I did there! 😜) I don't love marmalade like most folks do, I find it to be a bit bitter which is too conflicting with the sweet for my tastebuds. I'm also not a fan of salted carmel and putting salt on desserts. I don't like mixing sweet and salt if that makes sense. I sure love your feedback! It's so nice to hear how food is preserved from around the world. It must be so fun to just pick the oranges right off the tree. How lovely! So good to hear from you Evie!!!!
$3.99 a pound! I’m horrified. And here we are driving over them in the streets. Now that I think about it, they don’t even sell Seville oranges is in the shops around here. Yes, you’re probably so right; yours were most likely picked green. Your oranges did look rather smooth-skinned in your video. Ours look more on the ugly and crinkly side - like a case of bad cellulite, so ironically, the first ones that you found that you didn’t like the look of, were probably the better ones. Just an FYI, if you ever do want to make marmalade again, there are many recipes that require boiling the entire orange beforehand to soften the fruit , which makes slicing the rind much easier.
@@eviewilliams5100 Good to know about boiling the entire orange to soften. Great idea and tip. As always, thank you and so lovely chatting with you Evie!
Great question. I don't have a scientifc good answer and this isn't a tested recipe so I'm going to give you an educated guess. The soaked water could have been a bit bitter as grapefruit slices still have the pith attached with the peel. The pith can be bitter which is difficult to mask even with adding sugar to the mixture. However, you can use the soaking water if you want. Just measure out the appropriate amount, 5 cups, and add more water if it wasn't enough. I hope this helps. Thank you so much for reaching out and Happy Canning!
Hello! There is no law, just recommendations by National Center of Home Food Preservation and Oregon State University Extension. At the time of this filming it was determined residential kitchen stoves do not reach temperatures high enough to reach the internal heat needed to safely preserve fish/tuna in jars larger than pints. HOWEVER! Good news! The University of Alaska Extension published a study and recipe in March 2023 for home canning fish in wide-mouth quart jars. Here is the link: www.uaf.edu/ces/publications/database/food/canning-fish-in-quart-jars.php It is strongly suggested folks pay close attention to the processing times as well as the prep. Basically read the publication thoroughly and reach out to Univesity of Alaska Extension if you have any questions, their contact information is at the bottom of this publication link. Thank you for reaching out and asking your question. I hope this helps and Happy Canning!
Will DEFINITELY be making this Stacey. And so easy!! I wonder why they remove all the yummy pulp ? Wouldn’t leaving it in just give it more of a flavorful kick.? I guess it would in that case just be called a red pepper chutney. Thanks for this. Will let you know how it went.
As peppers are a low acid food, I think it's a viscosity issue. Meaning, it's too dense to get it properly heated in the middle of the jar for safe shelf stability. This is also a Jelly which is just using the juice. The recipe does have you add a 1/2 cup of chopped red peppers for color and such. If you like heat, don't deseed or devein the jalapenos. If you want it less hot remove seeds and devein. It's got such a spicy kick to it too! Really flavorful! Can't wait to hear how it goes!
@@StaceyCanCan If I am understanding you correctly, are you saying they don’t use the pulp because peppers are too dense, (even when blended) to properly receive the heat while in the canner?
@@eviewilliams5100correct. It’s why you cannot can pumpkin purée or any of the other squash or gourds. If you make a pumpkin butter, you can freeze it but it is too dense to safely water bath or pressure can. And this has been routinely tested. It’s a viscosity issue.
Half the time I spend watching your videos I am in awe (and envoius ) of the amount of mason jars you own. I wish I could afford just five of them let alone…..105 like you do! Thanks for another video. I’m not sure I would ever have the need to can chicken as it’s so quick to cook anyway. However, I can appreciate you giving us new canning ideas.
Hello Evie! I have A LOT of jars. People give them to me all the time as they are cleaning out their parents cabinets. We also eat the food I preserve so these jars are reused often. I still have jars from my grandmother that I use. They've been used for decades. My son and parents love canned chicken. Costco sells it here and it's great for chicken salad and to heat up quickly for a lunch that my son packs for school. But, if that's not how you eat chicken, then this recipe is not for you! It can also be a great way to preserve food if you buy in bulk but don't have a lot of freezer space. So good chatting with you as always!
I make stock all the time but usually it’s with a hambone which they sell for peanuts here. ( All the cured hams they sell). I’ve never used vinegar in my stock but will give that a try next time (to give it that…. jujiness😂) I strain my cooled stock into tall glass jars, put them into the freezer for an hour or two, and then can literally lift off the top layer of solidified fat in one go! Love love LOVE your purple le Creuset!!
I love apple cider vinegar and even use it in my pie crusts sometimes. Just brightens things up a bit. Great way to get a flavorful stock with the hambone, so so good! Great suggestion to put stock in the freezer. Mine is so full and small I didn't have room. We've been having a lot of snow and ice storms where I'm at so I just put it outside for several hours and it solidified enough for me. YAY! I too LOVE my purple Le Creuset! She is perfect, pretty and has fed me well. I adore her! Always enjoy meeting other folks who enjoy fantastic cookware 🥰
Lol…. I am pretty sure that recipe can be made with half the amount of sugar. But then again, not all recipes have to be healthy. As you know (by now) I’m not a fan of sweet; I prefer tart. Tarts for book club sounds nice, but who is going to eat one or two …..I am more of a four tart kinda gal.😂 Jokes apart, thanks for putting up all your content Stacey. I’m sure it’s not easy setting it all up !!
Hah! The tarts were a great hit for this group too. Very few left! I agree, I think the sugar can definitely be cut down. It’s a lot. But my mother is a big sweet fan and loves it so there’s that. I’m like you, I love the tart stuff better. Thank you for the kind words about my content. It’s not easy setting it up but I love doing it so much. It truly is my happy place 😊
