Welcome to Grow and Preserve. I'm Carter, and I'm thrilled you're here. We cover several topics here. I hope you'll join the conversation so we can all learn from each other.
Gardening, specifically growing food. I have a tiny suburban lot with 8 raised beds and a few barrels and pots. Just over 250 square feet produce a ton of food!
Preserving. Growing the food is only half the battle. Eating fresh from the garden is great, but we also want to preserve our harvests (or farmer's market or grocery store hauls) for later in the year. We can can it. We can freeze it. We can ferment it. We can dehydrate it. We'll do all of that together.
Building a Well Stocked Pantry. How many meals can you make from your pantry (including fridge and freezer) right now? How long will this last you? If the power goes out, can you still keep your food fresh? Can you still cook your food? A deep and broad working pantry can make your life so much easier. Let's stock our pantries together!
Carter, love watching your videos. I'm curious to see if you have tried dry canning chicken. You've done beef, sausage, potatoes with dry can method. Could you grill and chop chicken and can it??? What are your thoughts?
Thanks, Tracy. I haven't dry canned cooked chicken. It is so dry anyway, I just don't know that we'd end up with a good product. I did try cooked pork tenderloin several years ago, and it came out like rocks.
Perfect way for potatoes 😊great preserving your harvest today😊 i tried your recipe for pulled pork yesterday. My son-in-law took it for lunch today. He sent me a message showing me the empty plate so thank you. Another good one.😊I only made 8pints to try I will be making it again😊
What a productive day you gave us, Carter. Lots of good motivation and ideas for using garden harvests to enjoy during the non-growing months! We came home to find our garden had produced a couple baseball bat-sized zucchini, several larger than normal yellow squash, and 5 massive yellowed pickling cucumbers. Now all I need is a recipe for overgrown cucumbers! Have a great time on your trip.
Love to put garlic and onion powder, shredded cheddar and bacon bits in the creme cheese for the poppers. You can flash freeze then bread and fry or just bake them in the oven with no breading. So good!
To me, shallots taste like onion and garlic crossed...generally speaking, a bit milder on each front, though I do find some shallots to be quite intense.
Good to see you Carter. I love poppers and also like my bacon crispy so what I do is chop my cooked crispy bacon and mix it right in the cream cheese/goat cheese stuffing. I find that there is a lot less grease as well. Great idea with the potato freeze. That is why I love canning so much its the idea of just walking in your food storage and making a meal. I couldn't go very long without the convenience
Hi Carter, this was fantastic! Such great ideas 💡 I'm definitely going to do the potatoes O'Brian. We also ferment hot sauce, some of the best 👌. Thanks for sharing! Take good care 😊
Try making hot sauce of Becky from Acre Homestead They are absolutely tasty I'm sure your husband will love it As she love hot peppers she has a lot of different types of recipes made using hot peppers
Growing sugar rush peach this year thanks to you Carter, they are awesome so far, so prolific! Thanks again for all the inspiration!! What a great community.
My peppers (jalapeños, giant Marconi, and yellow bell) are getting close to harvest. I’m so excited to see this video before I harvest!! I raise quail for eggs & meat, and was hoping to use some jalapeños as quail poppers (half a jalapeño & a quail breast wrapped in a slice of bacon, then grilled to crispy). They wrap and freeze well while uncooked too.
I immediately ordered your vacuum sealer. I bought an expensive name brand less than two months ago and I hate it. This will be my third one this year. Hope the third time is the charm! If this one wins, I’m going to reseal all the bags in the freezer that didn’t vacuum seal! Thanks for the recommendation!
Thanks Carter. Love those pepper poppers. Everything look so pretty. My peppers are starting to rebloom in this heat so we will see and Aldi has wonderful goat cheese. Safe travels. Stay cool.
Donna! So good to see you. I've been thinking about you this week. I hope you got some rain--but not too much--and that you have maintained power in this crazy heat.
What a beautiful harvest. Now you can enjoy it. Every time I buy potatoes at the store in a bag-they are green. I throw them away so needless to say I don't but them. Wonderful video. Thank you.
@@growandpreserve Carter could you please give me some advice on what type of electric roaster to buy? Been waiting for a good sale and prime day is here! I'm excited.
@@suziebell6206 Hey, Suzie. I have the Hamilton Beach: amzn.to/3WcP4RY. Hopefully it's included in prime day. Mine is several years old and so far has been 100% reliable.
I just harvested potatoes this morning and was also disappointed. I had zero large. Same with the onions. I have been up to my eyeballs in tomatoes, peppers, and zucchini. Cucumbers are meh, and green beans haven't been filling out. I'm going to plant another round in one of the beds that just turned over. I'm going to plant out some carrots in a few weeks for fall. Hopefully, the heat will die down. My husband is making some Mexican giardiniera as we speak with some of the 3 gallons of peppers we picked this morning.
Mexican giardiniera sounds awesome! if you get a moment, would you share the recipe? You can email it to me, if that's easier: carter@growandpreserve.com. My onions were pretty disappointing as well. Garlic too. Last year sweet potatoes were a total bust. Hoping for a good harvest this year. Two years ago, squash did so poorly that I didn't even plant any last year. Back at it this year, but I waited as long as i could to try to miss the squash bugs. We'll see! It seems it's always a give and take in the garden, isn't it?
@@growandpreserve I'm pretty sure that he found it on RU-vid. The main thing that I remember is that you soften the veggies first and it uses marjoram, thyme, and Mexican oregano. When he gets home, I'll ask him for the video Edit: here it is, the channel is Villa Cocina, DELICIOUS Pickled Jalapeños | Jalapeños en escabeche| Mexican Food. It's about 2 years old
Yes. Russets are what I normally use for fries and hashbrowns, although they do tend to discolor a bit because of the sugar/starch. This year, I'll be using Kennebecs and Elbas for my fries. We'll see!
It’s lovely to see youre beautiful harvest-we are just starting to think about what to plant here in Victoria, Australia in winter :). I too am KETO, and I am so thankful that you share ideas on how to can and preserve keto friendly recipes. (Theres not much out there on RU-vid that is keto friendly) Thank you for sharing youre knowledge with us Carter.
@@growandpreserve… I just edited my comment, to say a big thank you for providing keto friendly canning ideas. I am keto as well, and there certainly isn’t a lot out there in the canning world that is keto friendly
I tried the Peach Salsa Receipe in the Bernardin Cook Book. It was delicious before it got cooked - after it was cooked it didnt taste fresh - everything went mush 😢. Disappointed My hubby picked me up 10 cases of mango today - so im going to give this receipe a try..... stand by.
Stewed tomatoes are fine. Tomato paste is also ok, as long as you don't get it too thick. There's something about very thick tomato products that want to misbehave in the canner. It will thicken up a bit as it processes and then sits on the shelf, so just be judicious with the tomato paste.
Don’t you love that canner, I had 7 pints of pinto beans in mine yesterday. I keep plain ground beef on my pantry shelf as well as chicken meat. So versatile. I will be doing bacon and sausage soon, guess who inspired me?
Carter I am wondering about the possibility of making a raspberry cordial with a sugar substitute for summer use. There seem to be recipes with a touch of vinegar and some without. Any thoughts or have you tried any that could be on the shelf for quick use during these hot days ?
Hmmm. I haven't made any cordials, Karen, but aren't they usually fermented? I don't know that a sugar substitute would work for fermentation. I use real sugar in my kombucha, but by the time it gets to my preferred taste, there is very little sugar left.
Carter, another great video! This Miami-born midwesterner is always excited about mango & anything, but mangoes and strawberries are a perfect combo. Thanks again for a fun, inspiring time - a few days late since we’re on the road and Wi-Fi is iffy out here in the West. Well worth my wait! 😊
I did up a small batch this past Monday. I used a thick sliced bacon that I had on hand. I par baked it and did the parchment thing. I pressure processed the pints for 75 minutes. When I opened a jar to test it the bacon was mushy. The flavor was good but the texture… not so much. I put 10 strips parchment wrapped into each jar. Why did it turn out mushy? Did I put too much in each jar? Any ideas?
I’ve been so excited watching your videos. I’ve been away from canning for a while but I’m diving back in and enjoying it thoroughly. I’ll be buying potatoes tomorrow to dry can some wedges and hash browns.
Me, I cook the whole package up wrap in paper towel and freeze in sealed bags. Or I chop up and freeze in a sealed bag for soups, salads, and baked potatoes. That works best I find and it keeps its crunch. Or crumble cooked bacon with moisture packs seal in bag. Will last forever just like you buy in costco
Just received my new Presto Electric canner today. Haven’t taken it out of the box yet because I’ve been busy canning taco soup this evening in my big canner which will hold 20 pints. I’m really looking forward to trying the electric canner out soon. Both my daughter and daughter-in-law have the electric canner and they love it. In fact my daughter said she was planning on getting a second one.
Lois, I bet you will love the electric canner! I literally can't remember the last time I used my stovetop canner. Please let me know what you think once you've tried it.
Could you please tell me how much molasses & allulose you use to get that quarter cup ? Diabetic myself self. Thank you. I love your channel. Went to Newnan this weekend and picked up peaches from Food Depot for 69 a pound bought 2 cases.
I haven't grown the sun sugar, but I grew the sun gold last year, and they were the best-tasting tomato that I have ever grown. A lot of them did crack later in the season. I am also growing the sun gold this year and the plants look very good, but it's too early yet to harvest any. They were very prolific last year. I grew Brad's atomic grape last year, and I also had a difficult time determining exactly when they were ripe. But I did learn how to determine that as more of them ripened. They vary in color and color intensity, but I found that they need to get some yellowish/orange streaks and a "softening" to the feel in order for them to be fully ripe. I loved the flavor of them. There was a wide range in size of the fruits, so uniformity was lacking if that is important to you.
