Everyone Iknow loved Mr Rogers, even me , hewasa fabulous man and very understanding and a true blue, he is still missed after all these years, my children adored him and never missed his show. Thank God we had him then ❤
Just ran across this channel and subscribed immediately. I’m a 70 year old chef and am working less (like 3 or 4 days a week). This gives me time to explore other aspects of food production, not only restaurant cooking. Have recently begun canning, along with curing my own meats, smoking on a offset smoker, ect. This is an awesome video and gives me a lot of insight into what I want to can, for myself. You mentioned that you live in Tennessee as do I. Madison, to be exact, a suburb of Nashville. Keep it up!😊
Welcome, Don! What an honor to have you here. I know you're going to put some wonderful things on your shelf. Do keep me posted. And yes, you're not far away at all!
I’ve been canning since I retired in 2010. I subscribed to many of the channels you referenced in another video and I owe a ton of gratitude to all the RU-vid “teachers” who have taught thousands of us the very important skill of canning … generally, all food preservation methods! I don’t know why I had not discovered your channel earlier, but I will be looking forward to all future videos! Thank you for sharing your knowledge to those of us thirsty for new ideas for putting foods onto our shelves.
Thank you so much, Jane! Although I've been preserving food for ages, I've only been on YT 362 days...but who's counting?! I'm very glad to have you here!
Watching your channel is like a breath of fresh air. Just like being there having a quiet conversation about all that I enjoy doing and I learn something new everytime!
Binge watching since I just found you. What a blessing. 800 jars seems like so many. When I mentioned to my husband, his first reply was that it was a lot of tv dinners. I’m always trying to work toward being self sufficient, but I’m met with resistance. As a trained chef, I’m afraid I’ve spoiled my husband and his expectations are high. I’m just going to carry one and he can either eat what I preserve and cook or he can make sandwiches.
Hopefully he'll come to realize that it will benefit you both. Clearly, I agree whole heartedly on the need to have enough on hand for whatever period of time makes you comfortable. But, on a daily basis, I am so grateful for all the work my previous self put in so my current self can make a fabulous dinner (virtually anything my husband requests) in 10-15 minutes.
Carter, I don’t usually post but wanted to just stop by and tell you how much I enjoy your videos. I have been canning most of my life, I’m now in my 60’s and canning more than I ever have. Thank you for sharing your adventures with us. Though I live in Michigan, I wish I could walk across the yard, pull up a chair and join you in your kitchen. Keep up the good work, I’ll be stopping by often.
I feel so unorganized now. Your pantry is amazing! I love the shelving units you have with the Bungy cords, great idea. I lived in North Carolina many years ago and got hit with hurricane Fran, a tree fell on my house, rattled the kitchen bad. Had I been canning then; it would have been a huge loss and mess. So great idea. So glad I found your channel, you are a great presenter and a natural and I'm looking forward to watching more videos, thank you! And one more thing, Bacon is Awesome! 🥓🥓
I’m so glad to have you here! Yes, hurricanes can be rough! We lived on the SC coast briefly. I feel like our house literally twisted with hurricane Matthew. You are so right. Bacon is awesome!
Thank you for going through all the things. I love pantry videos. I’ve been avoiding adding earthquake measures to my shelving because I haven’t come up with a good solution, so I’m glad you explained the bungees because I was wondering what you used. Truth is, they won’t stop anything if we get a large quake, but they’ll probably work fine for the smaller, more frequent earthquakes we experience here.
Agreed! If I were in a true earthquake zone, I would want something far more substantial to hold my jars in one place. Hoping my bungees will handle what I need here. My shelves are also bolted to the joists on the back side. Do you think the bungees are worth a try for you? Nice to have you here, Chickadee!
OK so after several tries over the last year (I get distracted by all your amazing recipes and find myself several videos away!) I will make one suggestion for proteins - like your chicken thighs, you might enjoy Duck Confit. I got the recipe from Mrs Wheelbarrow's Practical Pantry, one of my favorite preserving books. Super rich duck thighs to crisp up on a winter salad( (plus duck stock if you buy whole frozen ducks, which I did through Azure Standard, obviously pricier than chicken but worth it!). Thanks so much for all you post on your channel!
Impressive and much hard work…as always Many thanks for your time and effort’s enlightening us all with more tasty morsels to make and enjoy…stay blessed
Hey Carter have you ever canned figs, or fig preserves, or fig and cranberry chutney? I just love fig jam and sheep cheese or goat cheese on toast, English muffins, or air fryer chicken.
I love fig jam! I actually looked for some fresh figs at the market yesterday. I know they're showing up in south Georgia now, but not up here yet. I have a request from a friend to do some fig jam this year, so it's on my list!
I'm with you about sweet potatoes, total mush. I even tried dry packing like white. I found my German shepherd loves them. He gets about half a quart plus green beans or zucchini with his canned. Helps supplement the $22.00 a case his food costs. If you don't follow Jeni Gough she does some great meal starts & we love her enchilada sauce . -Jeni's scratch made kitchen-
Thanks for the recommendation for Jeni Gough! I will track her down. Would your shepherd like my watery potatoes, sweet potatoes and mushy collards?! Glad to have you here, Susan!
Don't stop. You are an inspiration... Well at least to this 67 yr old old gardener that has realized that there is a winter to get through also. So you have help me incredibly and I just found your channel. Our supply system is an abortion these days and well that enough on that. You have a knack for sure. Keep being you and thanks. :)
Thanks so much! It sounds like you are just getting into canning, or maybe back into it? Either way, that's excellent! Shortages, inflation, sketchy practices...it's all a bit of a mess. Preserving our own is definitely the way to go. Glad to have you here, sslcfc!
This was a very helpful video - giving your methods to use the products very valuable. THANK YOU! Now I need to go back a watch all the videos where you made the jars.
I love my freeze dryer, first load was 11/21. 285 batches later I still love it lol. I too am trying to switch over to more fermented foods. Love carrot sticks with ginger and garlic. Your pantry is so organized wish I had more room here, but my goal is also about 1000 jars a year. Marinara is in freeze dryer now, followed by meatballs in marinara. Chicken is hitting the roaster tomorrow to be shredded and freeze dried for soups and sandwich filling! Blossoms on my cherry tomato plants can't wait to eat some! First load of parsley and cilantro was harvested this morning along with more asparagus. Opened another jar of bacon this morning as company arrived over the weekend. Waiting for a sale to add more to the pantry. Weather looks good the next few days and cooler temps means more canning of meat. Keep up the great videos you inspire me to try new recipes!
You are freeze-drying crazy! How wonderful! Are you storing in jars or mylar bags? Are you using the freeze dried food regularly, or is it just for long term storage? You are rocking it on all fronts! We have to be out of town for the next few days, so I'll put my tomatoes and peppers in when we get back. They are sooooo ready! Always happy to see you here, Constance!
@@growandpreserve most batches I get several quarts worth and a pint or 1/2 pint left over. Those go straight into kitchen cupboards and I use them for everyday. Mostly I use Mylar and 02 absorber but when I run out I use my jars and my food saver with vacuum attachment. Some things we absolutely love others haven't turned out as well so it's nice to have some to experiment with. My Christmas ham and Turkey came out wonderful. I like it better than canned. Instead of salsa I freeze dry fresh pico. A few drops of water and a stir and it's summer again. Neighbors brought me 3 cases of mango last week. I dried 1 case fd the other 2. Fdry is sooo much better. Wish you were closer they brought me 20 bags of grapefruit which I had to can lol. I would have shared
@@constancebeck2992 Either I need to live closer to you, or I need new neighbors! The fresh pico, mango, ham and turkey all sound wonderful! I keep thinking about a freeze dryer, but convincing David to give up room in the garage is proving difficult! I'll have to work on it. Thanks so much for the inspiration!
Just now seeing this! You have the most beautiful pantry! I loved how organized you are. Im just now getting an idea about how to decide how much chicken, how much bacon, corn, tomatoes.... and on and on! I do wish i had meal starters. Ill need to go through your videos to see what you have! Thank you for walking us through your thought process!
This is my first time on your channel. You seem as dedicated to your pantry as I am to mine. So far I have over two years worth of meat and I make and can my own soups, which is even more meals. I have dried beans, rice, pasta, vegetables. Besides having food security, I love going grocery shopping in my pantry. I'm still putting food away when it's on sale because I'm retired and don't have extra money lying around. I buy food on sale but then I buy extra and can most of it. Only put food away that you will eat. I love sweet potatoes and have canned some. I bought a dehydrator last year. I've dehydrated broccoli and spinach for soups and I like them in scrambled eggs.
Sue, you're amazing! I agree with everything you're doing. I don't really get into the non-home preserved part of my extended pantry, but like you, I believe it is wise to put food away when you can. So happy to have you here, Sue!
@@growandpreserve thank you. We all need encouragement from time to time. Since winter I've only ran the pressure canner full. For instance, when I'm canning meat or soup and I have space leftover, I'll can some dried beans so I have ready to eat beans. It's the same processing time. I have even started canning a few pints of water (making sterilized water for irrigating wounds). I'm a retired nurse. You never know when you'll need some. Plus I live in the country, 10 miles from town.
Yay! A Carter video!!! And love these informative videos you put out on food preservation that are SOOO needed in today's time. We are 10 yrs out from retirement and our youngest turns 18 the end of July. I've always heard that you'll be busier at retirement, and I'm like, oh no! But a good busy, which I'm okay with.
What a great video! I love that you went through your entire pantry, which looks absolutely amazing, by the way. You obviously work very hard and keep very busy. Thank you so much, Carter. I really enjoy your channel.
Awesome! l love watching canning stock videos. l also appreciate your shelving availability tip a while back, l ran out & picked up several & love the shelves. Thank you! 😊
I love to see canning pantries as well! So glad you were able to pick up the shelves when they came back in stock. I love them too. Thanks so much for being here, summerlove!
Hello, I'm new to your channel, and I really enjoyed this video. I too have a hard time using the last jar of tomatoes with basil. Mine were home grown and turned out so pretty that I have held on to the last jar in hopes of another good crop. I'm going to have to get over that soon. 😉
I was excited to see your video pop up in my video list. I was enjoying it until I started noticing products that were not canned following safe, tested recipes, and procedures. I realize that everyone can make their own choice, but for me and my house food safety is paramount. If i want to experiment with food I'll do it with my cooking recipies, but canning ...never. I did appreciate that you mentioned that ham is not considered safe to can, but so many other items were presented without any recognition of their safety issues. As a Certified Master Preserver I would appreciate you pointing out which items are safety approved and which are not so that those new to canning could make informed decisions. I do appreciate your organization and your obvious love of canning....I too have over 1,000 jars of canned food for just the 2 of us. It is addicting!!!
Thanks for the comments, Recess. I'm always happy to find fellow canning enthusiasts. If you watch my canning videos, you will find that I am very clear on which are tested recipes and which are not. I do take disclosure seriously; however, this video was a personal inventory of my pantry rather than a specific canning recipe.
The best canned chicken is poached. I was so amazed at the difference. A must try. Just found your channel. Love it. And your pantry. Mine is over flowing. I'll be visiting agian soon. Subscribed. T.
Hmmm. Do you mean you poach your chicken, then can it? I'd definitely be up for trying that. I'd love the details if you care to share! So glad to have you here, Tammy!
Great chat, Carter! You are definitely an inspiration. I am looking forward to trying some chutney this summer. And more meal staters and meals in jars. Tysm for all the ideas! Take good care!! 😊
Thank you Carter, your [pantry is beautiful. It's funny, but, I am a canned food hoarder...LOL...as you know, I just learned to pressure can, but, in the past I've water bath canned a little. I am so bad at just wanting to look at the jars! Recently I found some sweet and dill relish I canned in 2014! YIKES! LOL I think I can speak for all of us here. We so appreciate YOU!! You're an inspiration. You're very a very skilled canner. You teach, and that's a skill all in it's self! You've blessed me over and over and our pantry is getting bigger, so we will be having a bigger pantry built soon. I absolutely can not eat canned potatoes and sweet potatoes they're just gross and nasty. I will be trying your hash browns and French fries when I order potatoes again from Azure. Sorry this became a book! :)♥
Vicki, you're such a pleasure, and I'm grateful you're here. 2014! That's pretty funny! I'm so looking forward to hearing what you think of the fries and hash browns. We love them. You know I'm going to want pictures when you build that bigger pantry!
Carter, this is giving me some great ideas to add to our new food storage. Have been watching you for a few months and you're info is dependable, something I have no reservations in following. I have taken notice of your beautiful shelving units. Our first unit came from Sam's club, very sturdy but shelves are too far apart which is a waste of space. Where can we find something like what are in your pantry? We, too, are in TN, but at a higher elevation, that being in Cumberland County, up on the Cumberland plateau. Loving living here.
Hey, Pauline! Mine are also from Sam's Club. I bought an extra unit and just used the shelves from that unit to add extra shelves to the other units. Make sense?
For the hummus, I wonder if you could make it all up with fresh tahini and then freeze it once prepared? I’ve frozen hummus many times and it does really well. I’m the lone person that eats hummus in our house and I like to freeze it in smaller portions
I also was going to suggest freezing the hummus. I usually make a big batch of refried beans and freeze it in small portions. Comes out perfect each time.
Your pantry is overflowing with loveliness! I love the way you have jars organized on the shelves. I like the meal starter ideas, so any more that you have for them would be a great show. I would rather dehydrate or freeze dry sw potatoes. And pear chutney?! Yum! Is that from Ball book? Thanks!
Thanks, Teri! I definitely have plans for a couple more meal starters. I will be sure to film them! How are the freeze dried sweet potatoes? Do you fd them in cooked chunks, or do you make a mash, then pulverize? Or something else?
As I got older, I realized the less of a variety I use & can. I'm a meat, meal in a jar, fruits, veggies & bone broth canner. Pasta sauce & baked beans are both necessities.
These are the ones I use, Melissa. I love them! I bought an extra unit so I could steal its shelves to add to these units. www.samsclub.com/p/members-mark-5-shelf-storage-rack/prod19280016
It’s so amazing!!! I’m a bit jealous!!! But I only restarted over again after 28 years…. So I’m just canning bone broth!!! Can it ever week to 2 weeks! Something I drink daily and can’t stand the store stuff !!! But I bought beans to can those and want yo can baked beans too! Still thinking of canning chicken….. my kids are very picky and probably wouldn’t eat it if they saw it 🙄 . So I my do small jars of chicken….. but I do want to find a good chicken chili recipe to can !!! And I want to can salsa is summer! Too many thing are adding on my list !!! Thank you for sharing
I just found your channel and gave a Subscribe as I love helping other channels grow too. Our channel is new but growing fast! I can't wait to go check out more videos and I love your shelves! 💚💚💚
If you're a mustard family, have you tried making pulled pork with a South Carolina Mustard BBQ Sauce? It's a favorite of my family.....except my husband, who hates mustard.
I just found your channel. I watched the previous walk-through of your canning pantry... You mentioned you don't care for the canned sweet potatoes in both vlogs. You can drain and mash them, then dehydrate them...after which I pulverize them in the Vitamix to create a flour--any root vegetable, mine of choice is butternut squash. Then I use it to thicken stews or to substitute up to half of the wheat flour in any recipe for baked goods.
I feel like I'm managing my food pantry differently every year and like you I can't "meal plan" and commit to saying I'll eat one jar a week of something. Is the mango salsa you make the same as the peach, just subbing the fruit? The mushy sweet potatoes would be good to feed your pets, that's if you make them homemade food. Our dog loved sweet potatoes and pumpkin.
I have a different video on the mango salsa. It's not the same recipe as the peach salsa for two reasons: Ripe mangoes are significantly higher in pH than peaches, and secondly, I prefer a recipe with lime juice (rather than vinegar) with my mango salsa. You'll see that discussion here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-diKVVq-WCdc.html
Canning crews/teams for harvest gardens might be essential, so much work involved, that said, the efforts/the harvest could be great for the neighborhood, the local farmers market, as food gifts, for dinners, the holidays, so many events. 🙃🙂😃
Thanks, Lisa! I have 3 racks (plus all the shelves taken from another rack) for home canned goods. I also have one rack for empty jars, holding area until I can put them away, etc. Finally, I have 1 rack for store bought stuff I like to keep stocked. Each rack is 2' deep x 4' wide and 6' tall.
Enjoyed your video! Have you made squash relish? It is very good served over beans and hotdogs and hamburgers. I got back into canning last year and made it again. It has been a hit with family and friends. I just gave away my last jar and am headed to Amish country in a few days to buy more yellow squash. I will double what I preserved last year! Glad to see a Tennessean! I'm in Wilson County.
Practically neighbors! I have not made squash or zucchini relish because my husband thinks he can't stand squash of any variety. I love it though, so maybe I'll try some this year...I'll just call it something else so perhaps he'll eat it! Good to have you here, Pamela!
Gotcha covered! Here's my favorite chicken salad recipe: ru-vid.comzfp-ymtqFQY?feature=share. For Salad dressing, normally I just swirl extra virgin olive oil and white balsamic over the salad and toss, BUT, if I make a dressing, this is the one: ru-vid.comXkO0u9lrOS0?feature=share. Thanks for being here, Samantha!
Interesting pantry. I just don't eat the things you do. My tastes are very different. But this did remind me of ready to eat foods I want to make this year.
I like to can ready to eat vegetable soups. Tomato, potato, other flavors, just add milk or cream when heating. Fruit pie fillings ready to pour into a crust. I'd like to try sweet breads like pumpkin, zucchini and banana. Pizza sauce, spaghetti sauce, tomato paste, ketchup. Vegetarian chili. Vegetables with herbs. Pears in pineapple juice. Looking for a salsa that doesn't get watery.
@@hoosierpioneer Sounds yummy to me! Vegetarian? My plan this month includes what I call my "soup base" that I add meat to later. Although I'll use chicken stock, it could easily be done with veggie stock. I don't have any salsas that have even leaned runny. I have videos on "zesty salsa", "roasted salsa", "salsa verde" and "peach salsa". Do any of those appeal to you? I am light on plain fruits in my pantry, but I hope to add several this Summer as well. Thanks for the great input!
Check out becoming a farm girl.she talks about hating the sweet potato consistency and taste But a member told her a way to change that and now her and her hubby both love them ..her name is Cassandra.she is also a full time School Principal..but lives in a Tnhse in Maryland and does all the homestead things .Quail .worm farm.gardens. hunting. I cant keep up with all that... but If I can find the exact video I will edit this !!
I did see this episode, and I tried it. We still didn't like them. Once they're reached the end of their shelf life, I just roast and freeze. I love Cassandra.
If I can something we don’t like, I just go ahead and empty my jars and can something we will eat. Bought the canning cook book and waiting on a stove to can. 😊
Mine quit about a month ago, ordered one it came. Looked like someone kicked the back of it in, so I refused it. They refunded my money, I wanted the stove went back to store bought it again waited 2 weeks, then they tell me it could be 2 weeks to 6 months. I am too old to settle for something I don’t want so I am waiting. Think I am having withdrawals from canning, 😂🤣
Just curious on what was the Enchilada sauce you liked to purchase but said it is very expensive??? So maybe start looking for a copycat recipe for your favorite enchilada sauce.
It's the Siete brand: sietefoods.com/blogs/siete-stories/introducing-our-line-of-whole-approved-enchilada-sauces. It's tasty, but it's tomato-based. I feel like, if I'm going to make it from scratch, enchilada sauce should be chile based. I don't know. What do you think? I did talk with a gentleman who was helping me move my mom. He's given me some ideas to work with. I couldn't find the chiles his mom used in fresh form, but I did find them dried. We'll see how it goes! If I can't make it work, I'd be happy with Siete copycat. Thanks so much for chiming in, Emily! I'm glad you're here!
I grew tomatillos last year, but the deer really did me in! Since I don't have enough room to grow enough for us and the deer, I've just decided to buy them at the farmers market. Oddly enough, that was the only thing the deer likes in my garden! Looking forward to more salsa verde this Summer! Always good to see you, RS!
Awesome video Carter! I made a note in my book regarding the hummus. Do you have a good recipe for pear chutney? I just purchased a large amount of pears from Costco. Thanks again for all the tips. Great advice for a fairly new canner like myself. Cheers
Absolutely! I love this Pear-Ginger Chutney recipe. It scales up beautifully. Please let me know what you think, if you use it. I will do a video on it this Summer. m.lestubes.com/recipe/pear-ginger-chutney. Thanks for being here, Linda!
Hi Carter, hope you're well. On the subject of tahini...i have only bought it once. When i tried it from the bottle, it was very bitter and so it did the rounds of my fridge too. Are they all bitter and do they require the other ingredients like chick peas, lemon garlic etc to make them edible?
Yes and yes! The only things I typically use Tahini for are hummus and Asian style dressings and dipping sauces. Otherwise, you are right, it is rough as a solo act. Thanks for being here, Erika!
They are from Sam's Club and absolutely perfect. Super strong and sturdy. www.samsclub.com/p/members-mark-5-shelf-storage-rack/prod19280016 Note that I did buy an extra so I could add extra shelves to 3 of the full units.
Kinda sorta, Lisa. I keep a clipboard checklist down there and do a loose update every few months (or with big additions or attritions). I'm a total spreadsheet nerd, so it really bugs me that I don't have in Excel yet!
Unfortunately, from everything I can find, sweet potatoes are potentially too dense for the necessary heat to penetrate sufficiently for safety. Still working on it though!
Thank you. I love my shelves too! They are from Sam’s Club. I am out of town and working from my phone at the moment, but if you look at my community posts tab, you’ll find a notice about them being back in stock (at the time anyway). Hope this helps!
I have two. If you just want a small batch version, the enesco is great make sure it has a timer and fan. For large batches I have the Excalibur it always does a great job. It has many settings and a timer.
I have this one with several extra trays: amzn.to/41TPH4u It's small enough for me to move it in and out of storage for use. If I had a permanent space on the counter, I would get an Excaliber: amzn.to/3NrWHky. It's a great thing to have as we head into harvest season! Thank you for being here, Lisa!
I usually put a couple tablespoons of CA in each bowl and swish the potatoes around a bit to make sure I get good coverage. Hope that helps. thanks for being here, Echo!
Here is a recipe for hummus. It come’s out a bit dry but you can flavour as you like when you are ready to serve. Hummus Yield 2 1/2 cup 2 cup cook chick pea 1 cup water 6 tables spoon lemon juice 6 tables spoon tahini 1/2 tea spoon cumin powder 1/2 tea spoon citric acid 2 cloves of garlic Salt and pepper to taste - bring to a boil and cook 2 minutes - Blend everything - Throw in the jar, keep it warm and leave 1/8 inches space, debobble - water bath 10 minutes
Carter, the lamb kabobs, chops, or legs, with the fig preserves and goat cheese is fabulous but my favorite way is on lamb burgers with homemade coleslaw either on the side or on top. Ok I have to stop thinking about it, it's making my mouth water. LOLOL
Of course! They are these bungee cords: amzn.to/3p7ZZzc. My shelves are 48" wide and 24" deep, but I wanted the cords to be tight. I bought the 32" bungees for the front and back and the 16" bungees for the sides. They take some determination to get on, but they are quite secure. I hope that helps!
Chutney is one of those things that can turn a piece of grilled chicken, pork, etc into something multidimensionally yummy. It's also fantastic as a condiment with curries and other spicy dishes. It's ridiculously good served with cheeses, meats and crackers. It's not something you see in every kitchen, so I will do my best to show various uses for it over the next few months. Thanks so much for the question, Bernadette!
