It is wise, when making bone broth, to use 1-2 tbsp vinegar to pull all of the great nutrients out of the bones. I have been making my own broth for many years (62+) and this is something MY grandmother taught me. I have over 25 quarts of broth on hand at all times. This includes chicken, beef, venison, buffalo, elk, etc, etc. I think you get the idea. So while it is not necessary to add any other ingredients, adding that small amount of vinegar is something I was taught was essential to getting all the nutrients out of the bones. Hope it helps.
@@vickimckeown7831 No it does not. Not at all, because you are only adding 1-2 tbsp to say 23 quarts of water and bones and then simmering it for between 18 and48 hours. I especially like to flavor mine with a variety of spices and seasons. And I also add some Better Than Boullion. It really adds depth to the broth, but that is just my choice.
Haha I was seriously just thinking this. I swear I think I'm going to start watching their videos to put me to sleep at night. What could be better than a good night's sleep and learning a new soup recipe at the same time.
I have been canning like a madman for the last 3 years. I can show you how to eat like a king for 2 weeks for $20. Get 2 Costco rotisserie chickens ($10), strip most or all of the meat off (depending on if you are just going to make stock or soup) then pack your jars with the chicken, I alternate 3 cloves garlic, chicken, 3 cloves, chicken, 3 cloves. Then I put a sprig of fresh rosemary into each jar and top it with the chicken stock. Process in your pressure canner and now you have rotisserie chicken that needs no refer. If you do it right, you will have enough stock left to make soup: 1 can each of corn, 2 of any bean, a potato, a tomato, a can of beer, seasonings, etc. Now you have 6 qts for Chicken, veggie/bean soup, and canned chicken. You could also make chicken salad, etc with the chicken. I have done probably 15 to 20 chickens this way. 10 little pigs fit perfectly in a pint jar, I top them off with spiced V8 and process. I won't even get started on what I am doing with the vacuum sealer and the dehydrator. :)
@@patriciatinkey2677 Hi Patricia, I buy these little pig sausages at Walmart for $8 for 30 of them. 10 fit perfectly into a pint jar. Top with whatever you desire (I use V8) and process. Have a great day!!
Hi Chris! I too have been caning/dehydrating like crazy. My problem is organizing it all. I have at least 2,000 jars. Just shoved onto shelves. I broke my ankle in July 2022 so it has all gotten away from me. Do you have any ideas?
If you add a few tablespoon of apple cider vinaigre when you start your broth in the crock pot, it will extract the minerals and protein from the bones. Also you will get a much high nutritional value if you make your stock into a broth by cooking longer. Bone broth is an amazing food and heals
Literally NO idea how I even came across this video and started watching it.... But how freaking fascinating!!! I'm impressed. I may be more impressed that I sat through the entire thing seeing that I have an attention span of a 3 yr old with ADHD.
I love watching your videos cos you dont beat around the bush you dont drag things out and whatever your videos are about you never sway off the subject. Down to earth what you see is what you get. No airs or graces.
YES, I thinks to too. Have an Aunt who says, only Poor People eat beans. Boy is she wrong. I feel like I am very rich, when I have that kind of a meal. Laughs on her!!! lol
I am certain I have found my canning beast! You are so thorough and informative without clogging up the video. Right to the point, fantastic vid editing when needed. I'm your new #1 fan! Thank you so very much!
I remember watching this video two years ago when I was interested in canning soup and getting fired up about it. Then major surgery with the medical bills came along and I couldn't afford any of the materials to do it with. Now I'm finally able to get things rolling and found this video again and am REALLY fired up now. Hahaha. I am so ready to get this show on the road! Thank you SO VERY MUCH for sharing your knowledge. I can read a book and have knowledge about this, but I'm a visual learner so videos are much better for me. And thank you for being straight and to the point. I am not a fan of "fluff" talk. Just tell me what needs to happen and show me how to do it. I can't wait to get this party started!
I totally understand, I am actually a visual learner so I watch or read. I put the video on closed caption and then scroll through the parts I don't need. Hope this helps.
I am an Off grid News Zealander in his 7th decade. There are many people on line doing similar food preservation but you young lady are the most comprehensive. Thanking you kindly, much appreciated. God bless you and your love ones.
Back when my kids were still at home every September I would take a day and make a variety of 4 or 5 big stock pots of soup. When they were done I would take quart size zip lock freezer bags and put 1 and 1/2 cups of soup in each bag. Push all the air out of each bag and zip shut. Make sure you have a flat surface in your freezer. You don't want a shelf with slots because the soup will go between the slots and when it freezes it is very hard to get the soup out. Lay the bags flat and let them freeze and they take very little room in the freezer. Now each bag is a nice bowl of soup. When my kids came home from school, if they wanted soup or if I wanted an easy fix for dinner I put a big pan of water on to boil everybody could choose their soup put the bag in the boiling water for around 5 minutes and fresh homemade soup for dinner.
Rochelle Segle Hi Rochelle I’ve done the same thing however I use the bottom of my canning jar box and layer my liquid in freezer bags in that to freeze…. I had one conform to the freezer too!
Never in my life have I been so interested in canning. Great video, and instructions. I feel like watching your video provided me with all the resources and knowledge I need to get started.
I have one little tip. When I have a not-full canner, I try to find something that cans for the same time/pressure so that I run a full canner, since I'm using the energy to run it. I too love canning soups. With 5 quarts of soup, I would have canned 2-3 pints of dried beans to fill the extra space and have them to add to my pantry. I always seem to have dried beans available and doing this several times equals a full canning load of beans "for free".
Also when canning , even with new jars, take a few seconds , wet your hands and run your fingers around the rims of the jar to check for flaws. Even the smallest of chips will ruin the seal.
Pressure canning diced butternut squash is a good option. Make it in to soup by heating the chunks, then adding the dairy and seasoning. Using an immersion blender once it warms up 👩🍳 thanks for another informative video!
My mom always keeps a big bag of frozen turkey meat and we always have a difficult time trying to eat it up when she makes soup. Now that I have a canner I want to get her into the kitchen and we can make the soup and then can it right away! I can’t wait until my next day off!
I have been canning for 41 years for my hubby and I. And helped my mom and watched grandma and aunts and their friends. I have pretty much canned everything that doesn't out run me! I make big fat pots of all different soups and can them. That way I can 30 or more pints of each type soup to make it worth while. I have used cooked minute rice in my soups and they hold up great. Cooked pasta too.
I just finished watching your canning basics video (thanks for that) because I've been making some amazing homemade soups and wanted to start canning them. I know you put a lot of effort into these videos and I really appreciate it. You do an amazing job explaining everything you do. I didn't know about freezing the ham bones to use later, thanks for the tip.
Grocery stores lately are not selling ham on the bone{ shank} so i went back to my butcher where I travel 1/2 hour to and back. Totally worth the trip! He knew I needed a 10 pound ham and the smallest he could get was 17 pounds and still only charged me for 10!! Very blessed but man oh man you should see the size of this shank!!!!!!!!!!!........... I love love making bean soup with the shank!!!!!!!!!!!!!!! Best flavor ever!!!!!!!!!! Great for a winter day project!!!!!!!!!!!!..................... Truly blessed!!!
Awesome. I have 4 hams that I froze from Christmas and New Years and I want to make soup. New subscriber because your straight forward style without unnecessary narration suits me. I will be canning some ham soups.
Good video! My wife started canning soups two years ago and we have multiple quarts of 7 different soups! Nobody likes eating the same soup 3 days in a row so this gives variety and makes it simple to keep eating even during a power outage!
@@thebrokenfarm3095 my wife says should be okay as long as you don’t add additional cream to it. Sometimes the cream changes the color of the soup to where it doesn’t look as appetizing!
I’ve always left the fat in as well. The bone broth is the healthiest for our guts also with any type of bone in. You are such an incredible young lady! I love your ideas, you are very sufficient without wasting foods! I’m sharing you with my daughters!! Ones 38, my other, 32 , I feel you’ll be an asset to what this mamas said, preached, what y’all grew up with! You need to continue this for sure! Bless all, sending all good out around our world here.
So proud of the hubs. He had meat on hand and I wasn’t there. I was away from home and he had to makes his own stew and can it. I’m so proud of him! Walked him through every step. Turned out so delicious! I knew he had it in him!
I have the same canner following her lead. The thing is excellent. I also have over the last couple years canned a ton of stuff, following her advice and of course the website mentioned. I have not made myself sick and obviously I’m not dead! People follow this lady’s instructions and you’ll be fine! With the current supply chain climate there has never been a better time to get a jump start on this. All I can say is do it! Start now! It really is not that hard. Be a Prepper! Some of my friends called me paranoid, but they don’t really think so anymore! 🤣
When you can't use the lids anymore, put a hole in it and hang in trees or where you don't want birds, it startles the critters and lasts forever! I use twine or bread ties! Works wonders especially when I don't want birds crashing into my plateglass window! Great video, I've canned since I was a little girl with my grandmother! Always learn new stuff!
i have looked at different videos on how to use them canners. im really scared to use it. you have been the by far the best teacher on how to use those. you went step by step on directions and included standing by the canner and told what you were doing and why you are doing it during that whole time. no one ever includes those important steps. thank you thank you thank you!!!!!!
This is the first video out 5 so far I've watched today that did everything correctly. The National Center for Home Food Preservation is a must read. Thank you!
Hi from Australia. Thank you so much for this video, the information you gave concerning how you need to can soups it was so helpful. Other you tubers have “canning” videos but I feel that they are leaving out a lot of the really basic information that us newbies just don’t know about.
Next time you take out your jars out of the pressure can please DONT tilt them to the side to prevent particles from getting in between the lid and jar. Keep the videos coming i enjoy watching ALL your videos. Hellow from Pittsburgh pa.
I never pressure canned anything and if we get another global turn of events be it Pandemic, Earthquake or even a Longshoreman Strike I want to be sufficient to weather the Storm - thanks for the video and this Old Dog ( 65 yrs) will start learning some new tricks!
I have been prepping for years and 6 years ago I found a lot of canned vegetables that had been expired for 5 years (getting old and can not get down under the bed much anymore). I hated to waste them so I decided to try and make canned soup. I cooked some ham hocks and then added the vegetables and pressure cooked 24 quarts and froze 12 quarts also. The soup is still delivious. Had some last week.
Well, hello from Australia, I watched these videos over a year ago, bought the All American 910.Yesterday was my first time canning all the tomatoes from our garden tunnel, via Instapot into soup. Today I am canning lamb .Thankyou, thankyou , wouldn't of had the confidence without you.So, from one family in Australia, a Huge thankyou , for your help.!!!
I found you by accident am I’m sooooooo glad I did. We have the exact same stove and I was told (by the seller) that you can’t can on a flat top stove. The main reason they gave was not using pots bigger than the burner. Needless to say, my canning gear has been in storage for several years for that reason. I’m happy to see I can dig it all out again. Tytyty
I have a flat top stove too, and have never heard I can't use pots bigger than the burner. I've been canning on my stove without a hitch for several years with a canner bigger than my biggest burner. Center it and you're good to go. Happy canning!!
This is a lot less rocket science than you'd think. My mother didn't have a flat stove but dud use a really big pot, much bigger than the burner. My wife on the other hand, has on numerous occasions just put the jars on a cloth as insulation, poured boiling hot (whatever) in them, sealed them shut, and covered them with a towel so they stay hot. I expect she has had a few rejects over the years but I haven't seen one over about 3 batches. You could also do a similar thing but put them in a stove set fairly low (a bot pver boiling point). And this brings me to something I didn't see mentioned on their channel, dry goods. I like to joke that just because something like cereal can't go "bad", that doesn't mean it can't go "worse". An interesting thing you can do to dramatically increase the shelf life of crackers, ceareal, etc, is to put them in one of those big ol' institutional jars and heat them up. This drives off some water to keep them a bit more crisp and ensures that no significant amount of oxygen (outside of what is already in them) can attack the material over time. They go from a shelf life of months to many years.
You know what I like about these videos. I'm English and I remember my Grandmother making food like this because she had to endure worldwar rationing. I'd love to send you one of her recipes for a broth which she jarred.
This is as close a recipe as I can find. If you make it try it before you decide to can it or not, but try it with dumplings. www.bettycrocker.com/recipes/slow-cooker-golden-pea-and-ham-soup/1527fd14-9713-47d2-81a0-f8c2665434f1
If you put some cream of tartar in your canner with water, bring it up to pressure, turn it off, let cool, it will strip out the black inside your canner..like new. Soup looks delicious!
I know this video is 4 years old, but I’m so glad I found it. I’m new to canning. I ordered an AA 921 yesterday. I’ve been so worried it would not play well with my glass top stove as a lot of people told me it wouldn’t. Then I saw this video! Thank you for putting my mind at ease. I love this soup recipe BTW. Can’t wait to try it! Thank you so much. 😊
I just made a huge batch of gumbo, sounds like I know what to do with rest of it tommorow after knowing the guidelines for my own recipes. Thanks for the great video!
That made me hungry. I just bought my wife a new All American canner for her birthday. Haven't canned for a few years, lost the pressure regulator for our 1930's canner, don't feel safe using it anymore. Can't wait to get back into canning something besides pears & jelly in a water bath.
Just wanted to thank you for the canning videos. bought a 921american. love it. Have been canning meat that goes on sale. Soup and anything else I can think of. This is all because of you. Cant wait for the garden stuff. God bless you& the family.
I learned to can during lock down last year. I canned a coach load of apple sauce this year and want to graduate to soups. I am SO happy that this was the first video on soups that I watched. I love your approach to cooking, no measuring, just work by feel. My Grand Mother's approach. Thanks!
I love watching you and have learned so much from you. Cooking my frozen ham bone tonight and making my ham, potato, corn and carrot soup tomorrow then canning it. Thank you for sharing Jamie
I think this woman needs to be cloned. We need more women like her. Damn Kardasians are ruining the next generation of women. Like your videos , keep up the good work.
I don’t know how many times i have watched this video over the years. I find it encouraging and inspirational going into the fall season, i love soup! All the best Jamie thank you so much.
Long story short, I'm in love with a soup canner! I've always said i could eat a soup a day and never get sick of it!! 💚💚 much love from this michigander!!
Finally!! Before I wrote this comment, I was just quickly reading through other's comments to see who else shares my feeling :) And almost everyone have missed your videos! Am so glad you uploaded and when I saw your video, I jumped at it and began watching it in an instant :) :) You are doing great👍Wish I could homestead sometime in my life too. Please upload videos more often ;) Best wishes for the home hunting :)
Thank you for another great instructional video! I have a pressure canner that hopefully I will have the guts to use this year- and your clear, well-thought-out videos are making me less intimidated by the whole process. Thanks again for all your insight and knowledge sharing, it is much appreciated! :)
Thanks! I told my daughter about you guys! Her and her husband are only 24 and they would like to live like you guys too! She'll be watching!!! Thanks again!
I watched this video, and tried canning beef vegetable soup. I have a Mirro pressure cooker, but followed the same rules and it turned out fantastic. I added some pre-cooked rice, it was an amazing meal. Out of the seven quarts I made, I have four left. Thank you for the video, and look forward to more to come!
If you put some cream of tartar in your canner with water...empty no jars..bring it up to pressure..turn it off..the bottom of your canner will look like new...not black.
I thought that anytime that meat was included in the canned soup or canned material, the time at pressure should be 75 minutes for pints and 90 minutes for quarts.
I can lots of soup thanks to you and the blending potatoes for creaminess thing works like a charm my kids had no idea it wasn't regular cream in the soup. Thank you.
Just received my All American 921 Pressure Canner! I waited all summer for! I bought it because of your videos that I'm following! Thank you sooooo much!!! Getting ready to can some turkey soup and make some turkey broth..... :)
My Mom used to can when I was little. One of the last things she bought me was a practicality unused pressure canner at a garage sale. I water bath can a lot but I want to can soup. This video inspired me to pull out the canner, get a brand new seal (just to be safe) and try it. Thanks so much! I enjoyed this video.
Pure gold. I was watching her hubby's solar setup videos and saw the canning title and thought good God now that's something I've always wanted to learn. Lots of Golden Nuggets here.
I just made the Ham Corn Potato soup from my same canned ingredients! Amazing! Will definitely save this recipe. I served it with scratch garlic cheddar biscuits, perfect. Thank you for sharing :)
My question is in regards to using the potatoes and carrots that were already pressure canned. I find my pressure canned carrots from my garden when I go to reheat them they can get pretty mushy quite quickly and the same with potatoes. So my concern is if I use my pressure canned potatoes and carrots and put them in the crockpot for an hour to bring the soup together they’re going to be getting mushy and then by the time I take in pressure canned that it would be just all mush? How do you avoid your carrots and potatoes from getting too mushy when they’re already sauce for meat pressure canned the first time?
I didn't can the soup after making it, but eating it the same day, my potatoes and carrots held up mostly, the ones that broke down helped thicken the soup. The flavor was incredible! Maybe use fresh potatoes and carrots if you plan to can.
Just started watching your videos this morning and you’re quickly becoming one of my favorite resources for canning. Really enjoyed the Canning 101 video.
Rookie canner here! You have helped me so much with your videos. I have done peaches and tomatoes so far. After this video I am going to attempt the feared pressure cooker soups
Thanks for reminding us about the pasta, flour, and dairy. I also appreciate your meticulous adherence to the rules of canning. Always be safe and take no chances. Those rules are there for a reason. Thanks again very good presentation.
I have a splatter screen for stopping grease from popping all over the stove ... I use that as a strainer because since it fits over my bowls ... That frees up both hands ... Your soup recipes are like mine ... "That looks about right" ...I find I like cilantro more than parsley ...
My great grandmother and grandmother canned dairy products. I grew up eating that and I never got sick. I use dairy products when I pressure can all the time. I make cream of mushroom and cream of chicken soup without issues. I know it's not recommended. But I have successfully done it. I just make sure to rotate stock. They are used within 1-2 years after canning. I always raw/dry can beans when I make chili beans and baked beans. I never had issues with them either.
Times have changed alot since our grandparents canned. They have now found that it doesn't maintain safety, just like seat belts are now required for safety but we didn't wear them growing up
@@bethk9923 The only reason people say and think it is not safe is because the USDA has not done proper tests to say it is. And people believe it is not safe because people say its not and that it's a one way ticket to botulism town. Out of the 200,000 botulism cases in the US in 2018 only 1% were from home canned food. If you are good with math that is only 2,000 cases from home canned food for the whole country. The chances of getting botulism in home canned goods is very rare. If you take into accout the population of the US. I'm by no means saying it is safe. Im saying I do it without and issues. And I have never gotten sick from it in my 25 years on this small world.
Thank you for the soup canning recipe. I want to try this, it sounds delicious. I do something similar with potato soup. Add everything to the jar but the cream & butter. Easy, delicious, and my 94 year old Dad's favorite. ❤
I have watched many of your videos and each time my confidence has build and build thank you and I know what you do (editing) takes so much time I appreciate all the hard work and the valuable lessons I have received…thank you
I bought a pressure canner and was terrified to use it till I watched her videos. Game changer. Her and her husband are such great teachers. I don’t know their names.
Enjoying your videos while I wait for my new All American pressure canner to come in the mail. I already feel so much more comfortable in getting started!
I've been canning just about everything for years and agree with you on the rice and pasta (also barley) . However , every autumn I hit the woods and make and can cream of mushroom soup by the gallons with excellent results . Many great videos . Subscribing now
You have convinced me to make more soups and can the. I am not a fan of pressure cookers even though I grew up with my mom using hers regularly and also pressure canning, that said I have decided to get the Presto electric pressure canner. It is just the 2 of us and we are 68 and 64 so I cook smaller amounts because freezing soups never last well due to freezer burn and you can't vacuum seal a liquid. They are the only approved brand and they can handle 5 quarts at once which is plenty. We have been eating everything organic, grass-fed, and clean and my husband has his bloodwork to prove he BEAT his type 2 diabetes with clean eating and low carb/no sugar. Canning my own soup would make my life so much easier for mealtimes without having to start and finish a meal from scratch (sometimes I miss convenience foods but not often) every meal even though we eat only once a day (OMAD) for our health. Thanks!
You can actually vacuum seal a liquid. You have to freeze it first! Food Saver says that's a good way to seal fresh meats without dealing with all the juice.
I usually pressure can during football games if there's no party, since both take about 3 hours. That way I can do both at once, but there will be MANY days I will pressure can in the fall. You have inspired me to pressure can a batch this weekend. Perfect Labor Day weekend project now that it's a bit cooler. Chili con carne comin up!
You could make instruction tags to hang around the necks of the jars, once they are cooled, thst indicate what & how much of the remaining ingredients need to be added (rice, pasta, thickening agents, dairy)
People that have been around the kitchen a while know what to add and just add as they wish. If you want a thicker soup add more rice or pasta if you want it more soupy add less. Same with the other ingredients. Not everyone cooks the same or likes the same add on's.
