A friend asked me why I would can something that is already frozen. I explained that the food you can doesn't depend on electricity. If your freezer or power goes out then you still have your canned goods. I like canning the frozen peas and carrots blend too. They turn out great. I did get a little over excited when the big 5 pound bags of corn were on sale and I bought 5 of them. Ya, I have enough canned corn now to feed an army...LOL Oh well, one great thing using frozen veges is that they have already been blanched too so that takes a bit of the work out of it. Thanks for sharing!
I have gotten frozen for less than I could fresh or from the farmers market ... almost 1/3 cheaper, so it is better for me and less work in the long run to can my frozen and I agree about the peas and carrots turning out great ... less work and last for up to 2 years in most cases (if they can last that long around here), usually go through the whole lot in less than a year so I am canning at least 6 months out of the year ... every other month and sometimes more if I can get good canning tomatoes; juice, sauce, crushed and whole tomatoes, salsa and so much more ...
what a great idea. Never thought of canning frozen veggies. I don't have a garden for growing vegetables and buying fresh from farmers market is costly. This is much more economical and will save freezer space. Thank you so much for sharing!!!
Canning store bought vegetables - frozen or fresh - is a good idea to make up for shortfalls in your own food production, such as caused by a crop failure or lack of space. It's a good idea on how to expand and extend your food storage, and compensates for lack of freezer space. Besides freezers can be problematic, due to their use of electricity which can fail. The store bought vegetables (and fruits) can be dried, also. Thanks for sharing.
My Pleasure!! I don't have the garden space for all that I would like to grow..so between the garden, the farmers market and the organic frozen food section..I am able to fill my shelves! I agree! I stopped freezing vegetables and can 1/3 of our meat harvest..because of power outages!
@@lifewiththevolfies the giggling timing was okay, it just isn't nearly as smooth as yours on either of them. They've been this was for almost 10 years. They're just angry old men lol
Found Canning with NicNac she cans frozen Purple hull peas . Rinse fill jars our area 10 lbs 40 minutes. We love them here in West Tennessee. Black eye peas, Sweet Peas. Thank you have a great day
I have learned I can can peas anx other veggies from you thank you so much I canned some pinto beans about 5 days ago done what the book said and wg we n i took them out there was a little bit of brown film on the top of the lid but the water in the bottom of the canner was clear so do I keep them or should I throw them away help
I know your busy with the new quilt and race car. But I hope you find time to answer a couple things please. When you can frozen peas do they stay the same texture as the frozen one or do they get mushy like canned peas? I love fresh or frozen peas because of the texture. I do NOT like canned cause they are mushy. I just wondered if the canning process cooks them enough to change that. Also when you dry your veggies do you vacuum seal them each time you remove some or just have one jar open all the time? Sorry I’m new, your my favorite person to learn from.
Did you soak the gasket in boiling water before using it the first time to soften it? That's usually the first thing I think of when it leaks steam. Especially with a new canner. You have to soften the gasket just like softening in the ring of an old-fashioned lid before using it.every year before canning season starts I wash all my canners scrub the lids and soak the gaskets. They get dry and shrink over time
Oh I so appreciate the feedback. Question: since it sent thru 90 min of canning would that be the same as soaking the gasket to soften? Currently have it packed up to return!
@@SuperJill1111 Once you have soaked it at the beginning of the season you just need to clean them in hot soapy water in between cannings. TRY it before you send it back!
@@OurHalfAcreHomestead okay! Q: What about the cold pack beef that cooked for 80 min when the steam was leaking. The lids did seal. Do i throw the meat out? Is it still ok or should they repression cook in same jars with sealed lids?
My friend gave me a big bag of them . I will keep looking around . Thank you . I canned cabbage, pinto beans, Great Northern beans today . I am a beginner canner and I like to can. Canned green beans from our garden last year. Do you can frozen organic green beans ?
Having never canned them..I looked this up on E-how! As members of the cow pea family, purple hull peas are relatives of black-eyed peas. Originally from Africa, purple hull peas probably made their way to the United States via the slave trade. Initially food for slaves and livestock, purple hull peas eventually became a staple food in the South. Emerson, Arkansas, celebrates the legume each summer by holding a purple hull pea festival. Plant purple hull peas in your vegetable garden and preserve a batch to enjoy in your favorite recipes. Things You'll Need Bowl Large pot Jars Lids and rings Dishtowels Salt Pressure canner Salt Ladle Jar tongs Cutting board or baker's rack VIDEO OF THE DAY Preparation Shell the purple hull peas by snapping off the ends and popping open the hull. Remove the peas and put them into a bowl. Rinse the peas under running water and set them aside. Use about 1 pound of peas per pint jar, or 2 pounds per quart jar. Clean the jars, lids and rings in hot water. Run the jars through the dishwater or boil them in a large pot of water for 10 minutes. Place the lids and rings into boiling water for 5 minutes. Remove them from the water and place them on a dishtowel to drain. Boil enough water in a large pot to cover the peas in all of your jars. Place the jar rack that came with your pressure canner into the canner. The rack keeps the jars from touching the bottom of the canner and breaking under pressure. Add a few inches of water to your pressure canner, following the manufacturer’s directions. Warm the water on low heat while you prepare your peas for canning. Fill the jars with peas, leaving about 1/2 inch of headspace for expansion in pint jars and 1 inch of headspace in quart jars. Add 1/2 teaspoon of salt to pint jars or 1 teaspoon to quart jars, if desired. Pour boiling water from the large pot over the peas and into the jars using a ladle. Allow the same amount of headspace per jar for the water as you did with the peas. Wipe off the rims of the jars with a clean dishtowel. Place lids on the jars and secure with the jar rings. Screw on the rings so they are snug but not overly tight. Place the dishtowel over the rings when screwing them onto the jars if they are too hot to handle with bare hands. Canning Place the jars onto the rack in the pressure canner using jar tongs to lift and lower them into the water. Secure the lid on the canner following the manufacturer’s directions; do not put on the weight or open the valve. Bring the water in the pressure canner to a boil over high heat and allow it to vent a steady stream of steam for 10 minutes. Place the weight on the canner or close the valve. Begin timing the process when the pressure on the canner reaches 10 pounds. Reduce the heat as necessary to maintain steady pressure. Process the jars for 30 minutes for pints and 40 minutes for quarts. Remove the canner from the heat and allow it to cool; do not remove the weight or open the valve. When the pressure gauge safely drops to zero, remove the weight or open the valve to release any remaining steam. Remove the lid from the canner. Use the jar tongs to lift the jars from the canner. Place them on a towel, cutting board or baker’s rack to cool completely. Verify that all jars properly sealed by pressing the center of the lid with your finger. If the lid gives under pressure or pops, then it is not sealed. Refrigerate any unsealed jars and use the peas within one week. Store properly sealed jars in a cool dark area for up to one year.
Bev. as always i learn so much from you even your older videos.....Question: I have to have a low to no salt diet, When canning can you use way less salt or something else?
When you open a can of peas from the grocery store. . . that's about what the result is of frozen peas + pressure canning. At least in my experience. I like my peas a little less firm so it's fine by me. I mashem up when I eat them anyway.
I'm a bit confused by this process. Why do you can vegetables to preserve them when they are already frozen, which should preserve them? Is room in your freezer an issue or is canning somehow preferable to freezing? Not trying to be critical...I just really don't know..
Maryann Anderson canning frozen is a great way to get a variety of organic veggies you can't grow in your garden. Canning frozen cuts back on electricity and will last longer than the frozen stuff. Like me I have limited freezer space but whole lot of shelf space.
+Maryann Anderson I am also a little unsure about canning an already frozen vegetable. Freezer room and electricity usage are good reasons but I am not sure if the shelf lenght will be longer. However canning vegetables has a small risk of botulism that doesnt come with freezeng. I have no idea what the risk of botulism would be with a product already frozen, would that kill the botulism-bacteria?
Curious question...why the salt? I don't remember it being required, but then I haven't canned anything in a long time. I'm fixing to get a canner in the month so I'm watching every canning video I come across.
Thanks for the Demo. Easy Peasy! Question; Have you ever canned last years freezer peas to make room for the fresh pea harvest? I'm talking field peas or butterbeans.
I'm hoping I won't mess with the texture too much when I do it. I'm going to try it. We bought field peas in a variety that's not our favorite but I'm not going to waste them. They may sit for years but at least they won't taste freezer burnt when we do use them. Thanks for responding to me. Your Howie is a man of very, very few words. Mine too. Love it!
+Cindy Fournier It is just a safety precaution against damaging the glass..sometimes tiny knick will go unseen and then the jar can break under pressure in the canner.
Thanks , I had heard you talking about the tiny knicks when storing , but didn't know why no metal .i thought metal posioning , lol thanks for letting me know .
I absolutely looooooovvvvveeeeeeeeee peas! I am beginning to start all of my comments with "I love....(whatever you've cooked)" lol Strangely, when I was pregnant, the very sight of a pea would make me throw up! All the best, Poo
This is a pressure CANNER specifically designed for pressure canning food..it can double as a pressure cooker..HOWEVER..most pressure COOKERS cannot double as a canner. And I do answer as many of the comments myself as possible..so ...as my Dad used to say.. " Who is SHE? The Cats Mother?"
OurHalfAcreHomestead My mother used to say the same thing to remind us to use a persons name!!. She used to say "Bob's your uncle" as well. She was British and had quite a few sayings that she got from home. It's so nice to hear them every once in a while... Be Well Mrs. V.
what kind of water and salt did you use. I have learned so much from you since i found your channel a long time ago and subbed right away. The finished product looks so nice. How does canning products last.
