Hi there! We are Tom & LeeAnn from Indiana, sharing our life experiences with those who are interested. Growing up on a farm, raising our 3 kids & having southern roots, you learn a lot about hard work & living off the land. You'll find videos of homesteading, tractor work, gardening & canning, home-cooking, family recipes, cast iron cooking, outdoor activities, product reviews from real-life use, & more. We are known to raise pigs, meat chickens, egg-laying chickens, and have a couple of roosters around our homestead. Honeybees & beekeeping, honey extraction, making homemade soaps, lotions, and lip balm also occur. Butchering, rendering lard, canning & preserving meats, homemade smoked bacon, & canned pork sausage are more specialties.
Come along with us & become rooted in faith and hard work! Proverbs 20:4 "those too lazy to plow in the right season will have no food at harvest."
We hope you subscribe & join us on our journey in this life! May God Bless You & Your Family!
I have a ? I have the tomato’s cored washed and a cross on them I plan on blanching them tomorrow is it ok to keep the tomato’s off t on the counter til I’m ready to do it tomorrow’s w!😅😮
@@phylliskomasinski4165 It is best to refrigerate them since they are already prepped or fill a gallon baggie with ice, place on top of the tomatoes and cover with a lid/foil/plastic wrap, etc. If you use the baggie and ice, you likely will need to replenish the ice a few times.
@@desiraejenks2608 FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out. Also, see today’s shorts video on canned green bean shelf life.
FAQ: What happens if you don't sterilize canning jars before canning? Sterilization of canning jars is not required for safe food preservation if the food item is processed for at least 10 minutes in a water bath or pressure canner. Any harmful microorganisms will be destroyed during the canning process (National Center for Home Food Preservation). It is important to start with clean canning jars. Wash jars in hot soapy water, rinsing well leaving to air dry on a towel. You may also use a dishwasher to wash the jars. Inspect each jar before filling, looking for any cracks or chips to the rim, body, or bottom. This and more information can be found in the video description. Click “more” for the details.
I like how well the immersion blender works and the lemon juice is a great tip too. I like the basket in the canner....Thank you for the great instructions...A good days work! Blessings!
That was just our first pick, lol. We have more than that yet on the plants to pick. My day off tomorrow will be spent picking them and beginning to process them. We have been blessed with a great crop this season!
I love your videos! I’ve been canning over 30 years and love learning easier ways to do things! I remember going from sterilizing jars in hot boiling water in an un-air conditioned 1800’s farmhouse on an old roper gas stove, to learning to sterilize them in the oven in 15 minutes…. I felt liberated after watching your green bean video! No more heating jars! 🙌🏼 Leave it to Uncle Sam to complicate things 😜🤔…. Anyway, I have a question… Do you know if honey can by used instead of sugar? We’re trying to get away from sugar as much as possible.
Yes, you can use honey, just beware that the canning process will destroy any beneficial components if using truly pure raw honey. It will still sweeten it just fine. Also note that most “pure honey” from a grocery store contains high fructose corn syrup despite not being on the label. There is no significance or guaranteed purity to commercial honey labeled as “pure”. Buy truly pure raw honey from a local beekeeper. From our beekeeping hearts to your health!
My gramma use to make coffee like this i loved watching the coffee on the clear knob on top she would add cinnamon sticks to the water Best Coffee ever❤
@@jxinx6812 Well,I noticed they have counters, something like ours. Ours has cracked from the heat of even an electric frying pan. And,our stove is a bit small, and short, so an extra burner for a big canner,like that,would be very useful…I didn’t really think about weight,but,now,I will. Thank you.
@@jxinx6812 you have to use the metal tray between the jars because that’s helps distribute the weight across the top of the rings and not on the lids. They also make a triple layer version but we don’t have that one. No issues in all the years we have used them. Thank you for the comment and hope you have a great weekend.
@@toneenorman2135 use a non-metallic utensil (wooden spoon, thin rubber scraper, wooden skewer, etc) to run down sides of jars to release any bubbles. Top off with more water if needed. Recommended Ultimate Home Canning Essential: Ball Blue Book Guide to Preserving (in print)
I have never seen the syrup made like that! Looks a LOT easier then pouring a hot simple syrup. Also,it’s new to me to start COLD jars and canning water. Thank you!
@@tawniequenzer9073 Yes. Lemon juice or citric acid is a key ingredient in canning because of its high acidity. The primary purpose of adding lemon juice/citric acid to canned foods is to lower the pH level which creates an environment where harmful bacteria cannot thrive. The lemon juice is unnoticeable in the canned tomatoes. ¼ teaspoon powdered Citric Acid is equivalent to 1 Tablespoon lemon juice. Recommended Ultimate Home Canning Essential: Ball Blue Book Guide to Preserving (in print)
My Grandmas secret to a crunchy pickle was to add one fresh grape leaf to each jar. The natural tannins keep em crunchy in the jar long term, and also adds a bit more flavor.
Obviously our stainless steel sink was washed with soap and water prior to using (assumed knowledge). No different than washing dishes in the same sink that one eats off of. To each their own I suppose. I’m a bachelors degree registered nurse who has worked several years in the operating room and a certified food handler. Cleanliness is second nature here. We wish you well!
Thank you so much for getting back to me so quickly. This is my first time canning tomatoes, and I've watched so many videos that it can be quite intimidating for a beginner. However, your video is simple and easy to follow, and I look forward to watching more of your content.
@@KimPursley you’re welcome! We’re elbow deep in tomatoes too. Making tomato sauce (upcoming video) and canning it. Keep at it! Recommended Ultimate Home Canning Essential: Ball Blue Book Guide to Preserving (in print)
I really enjoyed listening to you talk all about the process and repeating some key points throughout the video. I must have listened to this 4 times while I was coring and cutting my pears getting ready to can them for the first time. We also have a wild pear tree in our yard, and the pears look identical to yours. Wish I knew what kind they were. They're very juicy and sweet. Really good pears, imo. We've lived here for 24 years, and this is the first time I've wanted to try to pick them all and can them. We've gotten at least 100 pears so far from this one little wild tree.
FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out. This and more information can be found in each video description. Click “more” for the details.
@@ninahennebry8961 see recipe listed in the video description. Click “more” for the details. The amount depends on how many peppers you use and the size of jar you want them in.
We’re just getting started with the harvest, lol. Plenty more beans to can soon. We do put up a lot of food every year. The All American Pressure Canners are the best. We have 3 of them. Would highly recommend.
❤ABSOLUTELY EXCELLENT training 🎉!! I have never done green beans w cold water pack...but will from here on out! Anything to cut prep time is great!! Thank you!!
In canning, there are two methods: hot pack and raw/cold pack. This is a raw pack/cold pack method, so no hot water is used to fill the jars. Everything is cold (jars, water, canner, water in canner). The carrots are room temperature or fresh out of the refrigerator.
@@OutdoorsandCountryLiving I really appreciate you explaining that to me cause I thought carrots from the fridge and room temp were done differently You totally helped me out. Will can my carrots from fridge tomorrow your way. Thanks again
Depends on the method used: hot pack or raw/cold pack. I raw/cold pack most of the things I can. The carrots are room temperature or fresh from the refrigerator. By the time I get them all cut up, they are room temperature.
@@OutdoorsandCountryLiving yes I packed them tight! But they still floated. Will they eventually sink or they just stay this way until used? Sorry first timer here! 😂
@@momlite4 they will float, never sink. Mine are slightly suspended in the brine as well if you look close. It also depends on the okra pod size. Smaller pods will float more easily than larger ones. As long as the lids are sealed, you are good! No apology needed, glad you are preserving your own food. We’re happy to answer your questions. Blessings!
