I've found that if I have a safe place to live, and good food to eat, I'm a happy lady. I've also discovered that feeding people is a way I show love. A well-stocked pantry goes a long way to providing peace, contentment, and even joy to my life. I stock my pantry in 3 primary ways - the grocery store, canning, and dehydrating. I share all of those things with you on this channel.
What kind of apple did you use? What are your plans to use them now? You can put your apple scraps into a 1/2 gallon jar, add water and some sugar and make apple cider vinegar. Mary's Nest and Rain Country has great tutorial videos
Thank you for the video. This is extremely helpful. I don’t know why but the Nesco instructions weren’t doing it for me. Your video made things make sense and gave me a lot of peace of mind.
I'm so glad to hear that! And I agree that the Nesco manual leaves something to be desired. I think part of the issue is that it's not very visual, and it's not always easy to understand something from text.
@@StockingMyPantry I was going to ask if the airtight setting on the valve is still releasing steam drifting canning is that normal and your canning carrots video answered that. I’d be freaking or calling customer service if I hadn’t seen your videos. 👏 🤩
Am I the only one who questions why you would open a canned good (already long term storage) just to dehydrate for long term ? I guess if you plan on having to literally live off dehydrated meals for excessive amount of time then maybe…..either way the fact of using canned goods to re preserve seems odd to me . I am watching this to learn and yet why would I just buy and open a canned item to dehydrate? The canned product is likely more safe and with 😢better longevity already and can be eaten directly from said can with no water added. Might be important if the local water was contaminated…..just saying that the liquid in a can of corn might be helpful in a pinch. I am not trying to be mean but I am questioning here …..truly.?
I don't mind the question at all. If you've ever dehydrated food, you know how much it shrinks down. So you can store much more in the same amount of space. Also, I don't always want to use a whole can of something. With dehydrated you can throw in a tablespoon or whatever amount you want, rather than opening a can, using part of it, and throwing away the rest. You do make a great point that the liquid in the can can be valuable in an emergency situation. I do a lot of canning for that reason. The bottom line, for me anyway, is that there is value in both ways of preserving food.
Sometimes I’ve used peels and cores to make jelly, but more often I’ve saved just the peels in the freezer for smoothies. They add a surprising amount of sweetness as well as fiber.
Thank You for sharing information about this book. I regret buying it but at least I know to compare and check these recipes. I really appreciate your fair review. 😊
You're very welcome! I haven't yet made anything from it. I do like the basic idea of many of the recipes, but I feel like I have to check everything, just to be on the safe side. It is easier to pull one of my other canning books off the shelf. . .
Thank you for sharing that. After I made this video, I realized that that is true with newer models. I've been using an older Nesco, and you can close the lid when browning. They apparently changed that with models newer than mine. Someone else suggested that they use another lid (one that goes with another pan or pot they have) when heating. I'm going to pin your comment, because I'm sure others will have this problem as well. I'm so sorry that I didn't realize it when I made this video. Another alternative is to use the WB/Steam setting, because you can close the lid with that.
Thank you so much for sharing. Not sure what I would do without this. Just got my Nesco will be canning my tomatoes and cucumbers from my garden for the first. Time still not sure how to preheat the water in my Nesco first. the valve on my Nesco seems kind of wobbly . My husband seems to think it’s not right. Sent my first one back this is the second one same thing. I hope it’s supposed to be a little wobbly.
Thanks for watching and commenting! The weight doesn't click into place or anything like you might think it should. However, you should be able to feel when it slips from exhaust to airtight. In the exhaust position, it will be raised up a bit. In the airtight position, it will drop down. Play with it a bit before actually canning, so you can get a feel for it. I think that will make you feel more comfortable when using it. Let me know if you have questions along the way.
JMHO...dark tubs labeled Christmas or Fall stacked in the closet of the guest bedroom would do the trick to concealment..The only one that comes into our house is our bug man...and we have had him for over a decade...he jokes we need to have a contest to see who has more. There is no need for preps to be in the living room, dining room etc...but everyone has a spare closet that they could use, underbed storage, etc etc etc. and no, I would never share photos of our pantry... That said, anyone that uses our guest room sees safes...no one questions what is in them...they assume pew pews as that is our hobby...the file cabinets...for our business...
That's a good idea. A lot of people have Christmas decorations and people don't tend to have much interest in other people's decorations, since they are often sentimental more than valuable. I'll have to keep that one in mind, for sure!
Yes! I have considered getting that. But in this case, I had the 12-quart model, and that's not possible in the 12-quart. Also, at the time that I made this, the 17-quart wasn't available for several months. The good news is, they are available now, but I haven't yet decided if it's worth getting just to be able to WB can, since I can use the low pressure setting in the Nesco for quarts. I do like that with the 17 quart you can stack wide-mouth pints and pressure can more at a time.
Thanks so much for revisiting this topic. I was contemplating the purchase of a steam canner and was scouring RU-vid looking for a cheaper alternative as I'm short on storage space and money. You saved me $50 and I really appreciate it. I'm your newest subscriber and am anxious to watch the rest of your videos.😊
Thanks for watching and subscribing, Deborah! I appreciate both! Since I made this video, Nesco came out with a new manual. In the new one, it addresses steam canning - but the way they say to do that is to use the low pressure setting. That's just an FYI, if you feel you need to stick with what the manual says on the topic. Like you, I am short on space and really don't want to buy another device. Since the method in this video fits with what the powers that be state need to be done with steam canning, I think I'll stick with this method. In case you're interested, you can find the newest version of the Nesco manual here: www.nesco.com/wp-content/uploads/2024/07/NPC-9-CUG-2024.pdf
Another Excellent Video. I bought my Nesco for leftovers. I cook for an army I don't have. LOL My primary canning is for ingredient canning but this unit is for my secondary canning. Hugs to you.
Thanks for watching as always, and for sharing. I love that you have clear purposing for canning in different ways. Are you an empty nester? If so, I think that's where the cooking for an army comes it. It's hard to break old habits! There are 3 of us in the home, and we are all okay with eating leftovers, as long as we don't have to eat them for the entire week, lol.
@@patriciacox8169 I definitely think that it's harder to cook for 2. And some ingredients just don't work, too. For instance, if you cook for 2, you may need just 2 tablespoons of tomato paste. What are you supposed to do with the rest of the can? Maybe this is why I'm enjoying canning, because I can essentially make 4 meals at a time, but don't have to eat them all in the same week. :)
Thank you for sharing this video and the healthy canning site, Ill have to check it out. Your tip on placing a ring under one of the jars to assist in makimg it easier to lift that first jar out is brilliant. I usually just use 3 wide mouth jars and 1 regular mouth jar (carefully placed away from the inner vent hole thingy) to make it easier on myself. I'll be trying your trick as well. I love sloppy joes but my kids are not fans of "chunky" veggies in anything. Do you think it would be safe to puree the onions and peppers before adding them to the meat? Or would that make it too thick for heat to penetrate the center of the mixture during processing? Thanks and hope you're having a blessed day! 😊
You're welcome! The Healthy Canning website is a great resource. One great thing is that at the bottom of the recipe, she lets you know ways you can tweak the recipe and it still be safe. I also think using one regular jar works great! It's easier than the ring thing, though I mainly use wide-mouth jars. Regarding the veggies - my hunch is that pureeing would impact the density. The only way I'd feel comfortable doing it would be if I added more water, to make it more soupy. I don't mean like soup, but thinner. And then you'd have to simmer it to thicken it up when you're going to serve it. I took at a look at the recipe on the Healthy Canning site and it doesn't say anything about that. Howver, on her instructions for "Your Choice" soup, she does say not to puree any of the vegetables because of the density issue. You can read about that here: www.healthycanning.com/usdas-your-choice-soup-recipe#Ingredients_to_liquid_ratio
@StockingMyPantry Thank you for your response. I followed the link you supplied, and after reading it, I won't be taking the chance of pureeing the vegetables. Maybe instead, I'll just mince them the best I can and hope the kids are willing to try it that way. Maybe I can bribe them with some brownies for dessert if they finish their sloppy joes! 😆 Once again, I appreciate all your help, guidance, and hard work here in this canning community. 👍🏻👍🏻
That sounds like a good solution! The onions might be easier to hide since they won't stand out as much as the green peppers. :) How old are your kids? It's possible onions and peppers will grow on them! You are welcome, and of course I appreciate you!
After I made this, I discovered that in the latest manual, they do address steam canning - and tell you to use low pressure for steam canning. So I am not doing it right according to them. You can find the latest manual here: www.nesco.com/wp-content/uploads/2024/07/NPC-9-CUG-2024.pdf
LOL. Are we ever really done? This can be a good winter canning project if you don't have time now. That's one thing I love about this type of recipe - it can be canned any time of year!
Thank you for this video! This be been having so much fun with my Nesco! I have all these ingredients that you’re using so this will be my next endeavour! 💕
I have traditionally really followed Ball recipes without thinking critically. Ruth Ann Zimmerman of Homesteading With the Zimmerman's on RU-vid has gotten me thinking about water bath canning and what it really does.
Thanks for watching and sharing your thoughts! I have watched many of her videos, and just love her. I still do my best to follow safe canning guidelines, especially for the sake of my family. They trust me implicitly and I don't feel right doing anything that could put them at risk. This is especially true with my 93-year-old mom. I have to admit that if it was just me eating the food, I would be more willing to risk it. But since I have other people who trust me and depend on me to do what is right for them, I prefer to stick with safe canning guidelines.
@@StockingMyPantry Me, too, but i never considered that water bath canning mostly just causes things to heat up and the jar to seal. I just assumed that it was killing pathogens just in the process of water bathing like it does in pressure canning. I didn't realize with water bathing it is mostly just not having pathogens like botulism on your food (which we never know) and then acidifying it to make sure it is inhospitable for it to survive. It is interesting.
@@CountryFrau it is interesting! And there is always more to learn. I do think that with WB canning, there is more to it than heating things up which causes the jars to seal. Otherwise, you wouldn't need to increase the time you WB can based on altitude. There also wouldn't be different processing times dependent on the item being canned, since the jars would seal regardless of the amount of time you spent boiling them.
@@CountryFrau I wanted to follow up on this because I realize I didn't make it clear that with water bath canning, the things you are concerned about are e coli, listeria and salmonella. Botulism isn't what you are concerned with in water bath canning, since it doesn't survive in a high-acid environment. However, e coli, listeria and salmonella can, and that is why the processing time matters. Without proper processing time, those things can exist even if the jars have sealed. So it's deeper than worrying about whether or not jars have sealed.
TY for sharing this. How does it work if i powder the dehydrated chicken to add as chicken powder to soups? Will i still need to cook it for so long? Do lmk. Thanks!
I haven't tried that, but it should work well! I don't think you would have to cook it long with powdering, and it would still add nutrition and flavor. Great idea!
This is a fabulous review. I bought the book because of the persian recipes. We are a melting pot family and love ethnic food as well as typical American recipes. Your ideas to make some of her recipes in an approved for safety method are priceless and I greatly appreciate your work on this subject. I think even though Im still a beginner canner, I fall into the same category as you. My electric canners get lots of use, but I really want to use approved and safe methods/recipes. You really said it in a reply to another subscribers comment. Our family trusts us completely when we can foods and serve them up to them. Thank you, Rebecca, for this video. 👍🏻👍🏻🤗
Thanks for watching and commenting as always, Belinda! I love that you are a melting pot family. We are not, but love ethnic food. We have spent quite a bit of time in India, and I'd love to can more Indian food. We also eat a lot of Mexican, Chinese, Thai, etc. food. I think I'm going to give the Chicken Shawarma a try, though it would need to be tweaked. It is very sobering to think that our family trusts us completely and I would never want to violate that trust by canning something that could make them sick. The scary thing is that most people share the food they can, and it's concerning when you think of all the people sharing food that may not be safe. Obviously, not many are dying from home canned food, even though there are those who break the rules. But I still don't want to take a chance.
Yes you can. I did have a problem with dehydrating cubed potatoes with peels on. They dehydrated fine, but kind of turned a yellowish color. They didn't turn black or anything really bad, but didn't look as nice as the ones I peeled. I'm not sure why. So maybe try a small amount and see how it goes for you. Edited to add: if you do decide to leave the peels on, be sure to scrub them well before cooking and dehydrating.
I have white tea towels; can they be used? and I have a food processor. as well as my new food dehydrator. I am a new subscriber. I also have a hand vacuum sealer. But seriously thinking of getting a battery operated sealer
Yes, you may use them! But you may need to bleach them afterwards to get the stains out. I think it's great that you have a hand held vacuum sealing, but a battery operated one is a huge plus! Thanks for subscribing. I appreciate it!
Walmart appeared to listen to my complaint and they have fixed it now to where it was. So now I still have good satisfaction with their delivery service.
Oh, I'm so glad to hear that. I have been putting things into my cart today, which I tend to do as I think of what I need. I'm seeing an "add" button above the "subscribe" button. Thankfully, I didn't have any problem adding things. I think a lot of people probably had the same problem you did. I'm glad they fixed it! Delivery can be a real life saver. I hope that it goes well for them and that they continue it.
I have been a member of Walmart+ for over a year, making about 7 online orders per month and having those delivered. Due to health issues that has worked out great for me. The local stores did a great job of filling and delivering my orders. However, just today Walmart is requiring that I buy a loaf of bread (for example) on a subscription basis. It appears that all their products are now like this. The website will not let me change that to a one time purchase. That does not work out for me. I want to order items when I need them. I stated this with their online chat and the call center person in India. WALMART CANCELLED MY ACCOUNT. And I had just renewed my subscription also. What a mess Walmart has made.
Oh no! I have noticed the subscription thing, and down below it you can select one time or something like that - so it's not a subscription. But I had a problem with that myself the first time, so I know what you mean. So maybe it's a new system that has been acting up. I'm really sorry to hear that Walmart cancelled your account. That's crazy!
Thank you for sharing! I see the option on the canner, but instructions are confusing. Only found this video about steam canning. I have been using low pressure for most quick waterbath, because just not sure about the steam button.
You're welcome! Have you done pressure canning with your Nesco? If so, the process is the same, but you use the low button instead of the high button. It is kind of confusing, though, because you still have to follow other "rules" that you follow with water bath or steam canning. For instance, you still need to adapt for altitude, by adding time on if you are above 1,000 feet.
@@StockingMyPantry Yes. I set the canner like I was using high pressure but use low button. Saw it in an interview with the maker. I forgot which channel.
Great review. I do have the Ball canning book so now I need to order the USDA one. I go to their web site all the time but having it right at hand will be really convenient. I have a Nesco canner but never stray from USDA guidelines. I do not think this book would be for me.
Thanks for watching and commenting, Joan. I do find the USDA book handy. As nice as it is to have all of the online resources, when I'm canning something, I love being able to turn to the book. I'm not sure how much I'll end up canning from the meals in a jar book, since it takes more work to think through and research what might be wrong. On the other hand, some of the recipes do sound good, and if I feel I can do it safely, then I will. But it's a shame she doesn't use the approach that Angi Schneider does in her book. It makes it much easier to follow a recipe when you know the person who created it follows the guidelines.
I just looked it up and they are halfway between bell peppers and jalapeno peppers. So it may still be too hot for you. For us, when I've used poblano peppers, it's a much more mild salsa. So if you can handle mild salsa, it would probably be okay for you. You could also use half bell peppers and half poblano.
I make meatballs that have ricotta cheese in them but would not can those….because of the cheese although I wish I was brave enough to. The health of my family comes first.
I totally hear you on wishing you could can certain things. I also agree about the health of your family coming first. My husband and I live with my 93-year-old mom, and I couldn't live with myself if she got sick from something I canned. Plus, they trust me completely when it comes to what I feed them. How could I break that trust, even if there were no consequences?
My favorites are Jeni’s Scratch made and Rose Red Homestead plus a few others that can safely but Rose has thoroughly checked out the electric canners ie Nesco, I Pot Max and Presto
RoseRed Homestead is a favorite, for sure! Unfortunately, I missed out on getting an IP Max and since they've been discontinued, I haven't been able to pick one up. Otherwise, I'd love to have one.
