Saturday 1-11
Week 2
Sutton Daze
Roasted Pork in Spicy Broth
We are into week 2. It’s going as fast as 2019 did. Yesterday ended week 1 with Heather, and hope y’all enjoyed her video because I did. First chance I get I am making that Rosemary Thyme Balsamic Jelly. Leisa starts week 2 out on a spicy note with Smoked Jalapeno Powder that Leisa and her husband Phil made. I will give you the link to her esty.com store if you would like to purchase the powder.
Leisa also has other items in her store you can purchase.
Leisa shows how to cut the Pork Roast up to roast it off in a cast-iron skillet in her oven while she is making the broth. Leisa is excellent at sharing the science behind the techniques she uses as best as she understands them. If there is something she is not sure she will look and get back to you. Leisa goes through the process of filling each jar. She didn’t de-bubble on camera. She went through the process of cleaning the jars and checking them to be sure they all sealed. Great news, NO siphoning….
Sunday 1-12
Pizza Sauce
Angie’s Pantry
Angie did a pizza sauce using Mrs. Wages’ Pizza Sauce. In her video she used her Ball Electric water bath canner. Angie takes you through the process of filling the jar and placing them in the canner. I don’t currently have an electric canner for water bath canning. I would like one. You can also make other thing is in like chili, soup, and stock. While it would be nice to have but I have a water bath canner. Actually, two because I can also use my pressure canner as a water bath canner which I can also cook in.
The little jars are adorable. Looked so beautiful once Angie got them filled and out of the canner.
Jar It Up January
Week 2
Canning Crisper Apples
Whippoorwill Hollar
Mrs. Lori Diane Brown showed how to ferment apples prior to canning them. I have played with the fermenting process myself and it’s interesting to watch how food ferments. It takes about, depending on the food item, 12 to 24 hours. The cider was beautiful almost gold color. Very rich in probiotics and vitamin c.
The end product was beautiful. Looked better than what you would get in store. Lori showed her Apple Butter, Apple Pie and the Apples she fermented. Her husband Mr. Brown liked it which means she will be doing this again. I will be trying it myself. The apple slice she showed was nice and crispy. They weren’t mushy at all.
I will be doing this for both channels because of the health benefits of apples.
Jar It Up January
Week 2
Huckleberry Jam
2LeeLou Creates
2Lee shares her steam canner. This had been a no-no prior to the last couple of years. It was June 24 2015 which it gained approval. You use less water than a water bath canner which makes wonder why did it take so long to get approved.
2Lee goes into detail with the process of making jams and how to sterilize jars in her steam canner. 2Lee shows how to tell when you are to the point you need to be at with the steam canner. The jam looked delicious. I think I will look into the steam canner only because it does use less water then the water bath canner.
Sharon Peterson - Simply Canning
Back to Basics 7-Quart 3-Piece Steam Canner
Jar It Up January
Week 2
Chile Verde Pork
Mandy - Moore2 Life The Pantrylovinprepper
This is a pressure canning project, ONLY! Meat has got to be pressure canned depending on the size of jar you use. Pint is 75 minutes and Quart is 90 minutes. Mandy is great about sharing details of her canning projects. As well as the process of canning itself.
This recipe sounds delicious. You could taylor it to your liking. You could go spicer or less spice. The product looked beautiful.
Jar It Up January 1-16
Butternut Squash White Bean Soup with Rosemary & Tomatoes
Prepper Potpourri
My favorite herb on earth is Rosemary. It smells so good. Taste is fantastic. This is a pressure canning recipe. Because the beans and squash are a low acid food.
Hint: As food sets in a jar spices will intensify..
Prepper goes through her recipe one more time before canning. Prepper did give a tip with peeling your squash. I found that putting in an electric pressure cooker for 5 minutes high pressure to be effective.
The soup was beautiful in the pot as she cooked it. Prepper went through the process step-by-step. They were beautiful.
Jar It Up January 1-17
Freedom Homestead
Canning Low(er) Carb Venison Stew
Tangie makes adjustments to the stew which she discuss right off the bat. Tangie goes through the process of filling the jars. And how she used the leftover products. Remember: Debubble! Leave 1 inch head space. That is the space between the top of the product and the top of the jar.
Pints are processed for 75 minutes and quarts are 90. Meat and beans now have the same time.
Jar It Up January 1-18
Paul’s Rule of Thumb
HP Sauce
While living in London, England, Paul had this wonderful sauce on pretty much everything. The folks in England use this sauce like we use ketchup.
Once Paul got this sauce all blended it was beautiful. The sauce had a beautiful deep chocolate color. Paul is always very thorough about the process he uses. Paul made some adjustments for his and his husband’s taste. He did talk about it and if you make this you don’t have to. He goes over directions for alternate ways to store it.
Paul used the small jam jars (4 oz). I will give you the link so you can decide if you want to make for yourselves. He got 12 jars. I was really a beautiful chocolate color and I bet it’s just as delicious.
Jar It Up January 1-19
Home Canning Pot Roast
Mouse Toes
Mouse used The All New Ball Book of CANNING AND PRESERVING page 275. This book has a whole section called Simple One-Jar Vegetables. Of course, you would can this for meat times being pints 75 minutes and quarts at 90.
Mouse goes through step-by-step of packing the jar so there is no air trapped in. This was a beautiful stew. I will consider making it in the future. Mouse is an excellent teacher for canning I have been watching her for two years almost.
Jar It Up January 1-20
Ground Beef in Onion Soup Au Jus
The Kneady Homesteader Heather
Heather takes you through the process of browning the meat and making the soup. This project could not be any easier. Brown your ground beef, and then load in a jar with onion soup.
Ground beef in a jar can be rather appealing. Trust me. I will do this process the next time I can ground beef. It looked so much better. Heather went through the process of filling her jars and of the process of using her All-American Canner.
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