I usually use a recipe as a starting point. Rarely do I make anything "exactly" as it calls for. When I give a friend a recipe for something I've made, she usually asks why hers doesn't taste like mine. I ask if she followed the recipe and she says of course, and I tell her yup, that's why! Haha

You make it all look easy enough for us newbies to feel confident enough to try!

I’m just loving your videos! I’ve always been a follower but lately Im watching so many of your videos, they’re my time to relax and fantasize about my future homestead

I bet it’s so nice that you now have all that room in your canning kitchen

I hope what you said means Clay likes to read like you do. One of my favorite memories of growing up is to think back on the thousands of hours my mom, dad, sister and I left the tv off and spent silent time together with our noses buried in books.

We had 33 F last night. All the remaining tomatoes are coming out and becoming green salsa today.

Thanks, Ariel- helps so much to see how others do their recipes and canning- I also can outside - start prep inside and move the canning outside- we broke records in heat this week in Utah - sheesh🥵- thankfully- the blight did not hit our tomatoes 🍅

Oh I would K.I.L.L. for an actual ripe, homegrown tomato -- just 1 or 2!! - and here you are canning the bunch, aaaargh! I'm a knife freak so thanks for the tip on which ones are good, so many out there are not. Always a joy to watch your videos and life out there.

Always enjoy your videos 👏 Blessings ❤️

Nice sharing thanks friend!🙏

That looks sooo good. You can't beat homemade.

Hello Ariel. That looks delicious - particularly because it's homemade. My favorite method of maintaining a sustainable pantry and stockpiling items long term for the whole family is what I consider to be the most practical, utilizing every type of food storage methods and technology available, both old and new. . Except for the fruits and vegetables that get canned, I keep perishable items like meat, poultry, fish, fruit, vegetables and dairy products in the refrigerator on a short term basis until I'm ready to use them for a big family meal - and for even longer term sustainable storage, a large separate freezer, which can store a half side of beef with plenty of room left over for homemade ice cream etc. . I'm considering upgrading to a walk-in freezer at some point.in the near future, if my plans to open a bed and breakfast come to fruition. Sometimes, however a nice round of cheese can do well for quite awhile on a pantry shelf at room temperature - and doesn't mind even if it has to stand there alone. Store bought canned goods get shelves.in the large pantry closet - several for canned meat like corned beef hash, spam and sandwich spread and another for canned vegetables Bread, rolls, grains, homemade pasta, cereals and the like are stored in special humidity controlled bins I order from Amazon Prime - which usually get delivered to my doorstep about an hour after I order them. . Stuff from the family garden and orchard, like onions, bell peppers, tomatoes, cauliflower, cucumber, pumpkins, carrots, corn celery,, potatoes and yams, cherries, blueberries and strawberries get canned in Mason Jars and stored in the cool, root cellar of this wonderful rambling former farmhouse (circa 1867) I share with my extended blended family and several rambunctious dogs raised on table scraps from the some of the finest food from a plethora of sources both commercial and home based. . There's even a special separate "summer kitchen" which I converted to store butter and ice cream churns, pots, pans, utensils, extra storage containers, foil, bags, cutlery, and other meal related accoutrement. Out back in the woods, just beyond the big pile of wood I maintain all year, (for use in an antique woodstove I keep on hand, in case the power goes out) there's even an old rusting vintage still where my great grandfather made some of the finest corn whiskey for miles. Next to it is the rusting hulk of the Ford Model A he used to transport that powerful hootch by the light of the moon on soft summer nights to his eager customers in a tri-county area. Further into this verdant forest of mostly sycamore, oak, pine and scrub, runs a cool stream into which I occasionally cast a rod or net to catch some Brook Trout, Bluntnose Shiners, or whatever takes the bait (just earthworms for the most part). And yes, hunting season means wild turkey, deer, and even an occasional wild boar. Next week, I'm planning on filing for a permit to 3-D print a smokehouse in order to be able to create gourmet artisan handcrafted, beef, bacon, turkey, and beef stick jerky, which interested local merchants can private label for other people to share with their families and their family dogs. Unfortunately, I had to break the bad news to my free range hens today that due to expected egg shortages regretfully numbered are their days of laying a couple of eggs and then basically taking the rest of the day off with ranging privileges' within the parameters of a few very nice rural acres - parts of which are rich with fat grubworms. There's even a short dirt road between the main barn and the farmhouse which they're free to cross to get to the other side as often as they'd like. My rooster Ben overheard me and he ain't too happy either, knowing full well that due to oncoming egg shortages, he'll be "workin' overtime to make sure there's plenty of eggs for the family and I.

@terraranch1459

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I really enjoyed reading your post. Hugs❤

Green tomatoes from the garden I use for green tomato mincemeat !! Delicious 😋

Oh wow! Looks awesome, I can smell that all the way up here in Canada. Merci pour ton video!

Ha! I said to my family just the other day that I'd like a roasted jalapeno scented candle. It's such a great smell.

You need to get the chopper. Get the one at almost any store. All-you-can-eat do is set a bit of verges and put the lid down. They work great

Hey Ariel. I don’t think those are serranos. Look more like Anaheim maybe. Serranos are slender like a sharpie for example, about three inches in length and hot. Delicious.

I have never seen canners like those. Interesting!

mmmmm homemade salsa...I love it ❤️

Looks fantastic!

I don’t think those green peppers are Serrano they look more like Anaheim peppers Serrano peppers are more small thin long looking

@ale347baker

Жыл бұрын

Or Jalapeños

Love your salsa video. Thank you!

Thank you for this tutorial! 🧚

Nice work Ariel! I always enjoy your videos!

Wonderful!

I make Salsa as well but I use Farmer’s Market finds…a garden isn’t in my wheelhouse but it is still easy to create such yummy delicacies.

Wonderful! Makes me feel industrious! Also makes me hungry!

Beautiful 🤩 salsa!! I just may give it a try this year.

Yum!

Absolutely stunning! Yum❤️

This looks like a great recipe. I’d also suggest tying your hair back when working with food for extra cleanliness .

Wow looks so good. Love your canning pots. Going to trying making.

That pop IS very satisfying!! I made sweet mustard pickles after i watched your last canning video, you inspired me!!😊

I can’t wait to move back to WY and get our gardens, greenhouse, and outdoor kitchen ready!

looks delicious. thamks for sharing.

We do the spaghetti packs and it is fabulous!!!!!

Nice that you answered the question out not using the summer kitchen.

If you want long handled cooking tools, grilling tools have the length to get to the bottom of big pots.

Hi Ariel. I love your canning set up. I'm excited to see your stove. I want to build an outdoor kitchen next to my tiny home for canning. Do you do any pressure canning? I do a lot of bone broth, beans and meat so hope to find a stove that can keep the pressure levels consistent for the whole canning session.

Great video!

Was just thinking about canning a batch today

I use Mrs Wages as a starting point too. This year I made fermented salsa for the first time as it is only for me this year. It turned out easy and yummy.

Custom salsa. Muy bueno.

@carolluther1625

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Yes verdad

Wow!

Thankyou

I used Mrs. Wage’s dill and sweet pickle mix. The pickles turned out great. Your salsa looks delicious!

That looked delicious! Have you ever thought of adding black beans and corn to your salsa? I like chunky too!

@damogranheart5521

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I love two corn salsa!

@puggirl415

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One problem with canning is you can't add items like beans and still water bath can the salsa. Beans are considered a low acid food so can only be pressure canned. It looks like Ariel is doing steam canning which is similar to water bath.

I roast my veg whole on bbq grill to start. Adds an amazing flavor

if you gave hard water put a table spoon of vinegar in helps keep the white powder of minerals off the top and glass. incase you ever need it.

Looks and I bet tastes delicious!

I bet you could make some kind of handle extender for your stirring tool.

Ever and green tomato jam, it's a bit like marmalade. They make nice chutney too.

I can my own salsa but never use a mix, I prefer the flavor of my recipe. I make close to 70 jars each year, most pints but do some quarts. My entire family loves it when I gift them with my salsa.

I canned 16lbs tomatoes into salsa yesterday too! Ariel when is the special delivery arriving?

🙂

Looks like the weather is changing and it might snow out your way tonight.

This is the FIRST I have heard of Steam bath canning. I would love to do this method. Do you have a link to your Steam bath canner? You salsa looks amazing. Also, you added a half cup of vinegar per batch. What's considered a batch?

Do you know is the Mrs. Wages has cilantro in it? The whole world is in love with cilantro and I hate!! it.

@terraranch1459

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I hate cilantro too. It taste like soap to me and hubby too. You either love it or hate it. Hugs❤

@danbev8542

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I heard somewhere that loving or hating cilantro is genetic! Don’t fight it.

Your green tomatoes are Anaheims. Serranos are more slender than Jalapeños

I always triple or double my batches

Awesome! And a big, fat YUM!!!😛 👍🇨🇦

I always heard that tomatoes with other ingredients would have to be pressure canned. Is your steam canning approved? I have a steam canner and water bath canner but no pressure canner so have always felt limited as to what I can do. Would love to have your input. Your finished products are beautiful.

I've heard that bacon and carmilized onions make a good jam.

I use ice tongs to lift the lids and seals, keeps from burning my fingers. Don't know how you stand that heat in that shed...Bless your heart.

Was thinking when you were juicing the tomatoes that a potato masher would be handy for that. But you were a step ahead.

You have such a tiny house. Where do you store your homemade canning items?

Did you take tomato skins off or do you leave them on

The lids from the company called For Jars are very nice and thick like we were accustomed to. If you want to get a discount on an order I know YT channels Linda's Pantry, and Homestead Tessie have links to use a code to get a discount. Both those gals say they have not experienced failures using those lids.

@joellenbroetzmann9053

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Another channel that uses those lids is Suton's Daze.

@ladyinthemountains2527

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Unfortunately they are made in China

Anyone know if it's possible to have this type of lifestyle in the UK? Seems impossible to live on purchased land in a mobile home, tiny house or cabin

How is this canner different from waterbath. I've never seen anyone use one like this?

I never heard of cooked salsa 🤷🏼‍♀️I thought it have to be fresh vegetables 😏

What was the name of the spice package? I know you mentioned it, but I didn't catch it. Thanks.

@sherbrownsf2

Жыл бұрын

Mrs. Wages

I would like the cores and skin taken out

Fried green tomatoes!

First time on this channel have never seen canner like that before I always just hot water bath my salsa or tomato products because they are acidic with extra stuff like the peppers and onions the vinegar evans that out but what kind of canner is that all my many years of canning have never seen anything like it God bless

@diannplatt-roberts8692

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I haven't seen one like that also. Inquiring minds.

is there a reason for taking the rings off? You didn't say.

@danbev8542

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Yes. If the canned food goes bad for any reason, the best indicator is a popped lid. If the lid is held on a bad jar with the ring, you might not know the food is bad.

You need a stick blender 😉

@damogranheart5521

Жыл бұрын

Ah. .but she likes chunky salsa! That reminds me though, that I need to replace mine! After twenty odd years mine died on me. It was a sudden peaceful death so I guess I shouldn't complain.

Those green peppers are not Serrano. Anchos or pablano probably.. Serranos are a smaller.

Looks yummy! Just needs a little cilantro. 🙂

I’m concerned about your steamer canner. Have they been tested for safety? The USDA tested foods for water bath and pressure canning, only - to my knowledge.

Those aren’t serannos

Touching the dog is’t clean u did not wash your hands before continuing: I admire u for all your hard work and knowledge but that was not clean,😮