Each time I watch one of your videos, I am so taken aback by the ingenious ways you preserve food This recipe is just one more example. Thank you for sharing 😌. I feel forever ❣️ grateful....

@millermeadows6359

Жыл бұрын

Oh my heavens! Thank you so very much for that beautiful comment Teri!! I'm so glad that I can share my methods and ideas with all of you!! Your wonderful and heart felt sentiment has been a blessing to my day! Hugs and Blessings to you!!

@Monkchip

Жыл бұрын

@@millermeadows6359 You are so welcome 🤗

@Mejiaelis

Жыл бұрын

100% agree

@jamesbell491

11 ай бұрын

Very new to canning and eager to learn. Can something like 3fruit marmalade be steam canned and do you have a recipe/ video? Enjoying all your recipes and methods explained so well.

@millermeadows6359

10 ай бұрын

So sorry I have not seen your reply sooner! That is ONE thing that I hope youtube improves at some point. There is not notification when someone "replies" to a comment. Yes, a 3 fruit marmalade would be absolutely safe to steam can. I do not happen to have a recipe nor a video to share with you however.....

Do you Can pumpkin pie filling? I’ve been told this is an absolute no but I thought I’d ask you because you have the wisdom of experience. I’ve said it before and I’ll say it again…you are an unbelievable well of knowledge and I thank god I found your channel.

@millermeadows6359

Жыл бұрын

In a "way" I do. I make Pumpkin Butter (all the spices and SUGAR...sugar makes it canning friendly).....and then I make pumpkin pie out of it when I open to use it.

@Mejiaelis

Жыл бұрын

@@millermeadows6359oh ok. Do you have a video on this? I love your videos

@millermeadows6359

Жыл бұрын

Not on that particular item yet. I'm sorry....

@simonesmit6708

11 ай бұрын

I've been told the reason for not canning pureed pumpkin or pumpkin pie filling is that even in a pressure canner you can't be certain that it will heat all the way through. This leads to bacteria growing in the pumpkin and food poisoning. If I want to can pumpkin I dry can 1 inch cubes and mash it later.

@millermeadows6359

11 ай бұрын

Yes, pureed plain pumpkin can be a density issue....however, you can thin it a bit with water before canning to make it a bit more fluid, and heat will transfer more easily. Or, do like me...add sugar (and spices) which increases safety to make pumpkin butter....then simply add eggs and milk when going to use for a pie.

Kinda like combining rhubarb & strawberry. What a great idea for using an abundant harvest! Hugs & love & Blessings girlfriend! 🧡🧡🧡

@millermeadows6359

Жыл бұрын

...kind of. Rhubarb and Strawberries are both....fruit. Higher in both acid and natural sugars. Zucchini and Summer Squash are low acid. If canned alone.....the needed process time by hot water bath is very long.....OR you need to pressure can them. The amount of lemon juice, and sugar I used increases the acidity and safety. Virtually turning a low acid veggie with a long canning time....INTO a high acid fruit, with a short fruit canning time.

I am new to your channel & I am subscribed. I have to say girl, you are a genius. Just finished cooking & thickening the beautiful yellow lemony pie filling. Being a diabetic, I use a blend of 1/2 sugar & 1/2 stevia. OMG, the flavor is fabulous. Thank you so much for your creativeness. I was wondering about the foam that was created when I blended the squash. After canned, I am hoping it will disappear. Any suggestions are greatly appreciated. I have only just begun harvesting my zucchini & yellow squash. Thank you again.

What an awesome idea.

@millermeadows6359

Жыл бұрын

Thank you! Its super yummy! And shelf stable for years!

Would be able to share your recipe for lemon bars that you mentioned in the video? Lemon bars are one of my husband’s favorites!

I was excited about plenty of squash this year but I was infested with aphids and the the dang Beatles! I was going to shred a huge amount and freeze for Zucchini bread through the winter but only got minimal squash.. I would have really liked to make this mock pie filling… ☹️ Thank you so much Lorrie! Love this channel and SNUG!

@millermeadows6359

11 ай бұрын

Keep it in mind for next years crop! Thank you so much for your support....BIG hugs to you!

Miss Lori Been so busy caring for my elderly Aunt, and now taking care of the garden. Can't comment much these days, but always watch and 👍. But this time I HAVE to comment. I was excited when I saw this video!! I LOVE lemon anything! But I must ask your indulgence to explain my experience , which I call "Abbot and Costello make mock lemon pie filling"...both parts played by me. First, I do not have a food processor. Need I say more? Over 4 hours grating all that zuchinni. I lost probably over a pound of it because I grated my thumb knuckle into it. Boy, that hurt. So I had to throw all that out, bandage my thumb, get a new bowl and start all over. I cooked it down, pureed it, then added the slurry of tapioca starch and sugar. I poured it in ever so slowly while whisking constantly. However, it ended up not very thick, with clumps of the starch all in it. I wasn't giving up regardless of how it turned out. So I then scooped it from the pot, through a strainer to catch all the clumps, into a bowl. Then I just started putting it in jars to can it. It was not thick at all. I was going to can it anyway. I thought maybe I could just mix the liquid in yogurt or something. And it looked like a bomb blew up in my kitchen. Even my floor was sticky. I was tired, frustrated and well, mad. So....the next morning I opened a jar. And Miss Lori, it was the thickest, richest, smoothest, most DELICIOUS lemon filling I ever tasted! I was dumbfounded. It was like God had pity on me and performed a miracle overnight. It was perfect. It's beautiful! It was so worth it. Thank you SO, SO much for this recipe, Miss Lori!! (However, I will not make it again until I can get myself a food processor! 😂)

@millermeadows6359

11 ай бұрын

Oh my sweet Judy!! I am so sorry to hear of all of those trials! As I said....if you are grating by hand....you need to get yourself some POWER tools! Lol! THAT was a lot of hand grating to do my dear! I can well imagine you were hot, exhausted and frustrated to say the very least. I cannot explain the clumps....as I have never had that happen with Tapioca flour. You mixed it with the reserved sugar...and then added some water and whisked it well to smooth it? Im thinking after you added it to your hot pie filling in the pan....it simply needed to cook more before you put it in your jars and those "clumps" would have been mixed out, along with the filling thickening up. BUT....I am so happy to hear that it thickened during the canning process and that you love it!! May I add.....if this ever happens again with the clumping, simply wiz the whole mess in your blender again hun! No need to struggle straining out the clumps. I just feel so bad that you struggled so much getting through it my dear! God BLESS you and keep you sweet lady! And thank you for your continued support and wonderful comments. My prayers for your aunt....and also for YOU as her care giver!

Very interesting and I need to make this.

@millermeadows6359

Жыл бұрын

Hope you love it as much as we do!!

Do you drain the liquid from the zucchini before you cook everything?

@millermeadows6359

11 ай бұрын

No. It will thicken with the use of the Clear Jel or Tapioca Flour....

@Asplass1

11 ай бұрын

thx for your quick reply!! can't wait to try this :)

Ther question, any idea how many cups of zucchini you ended up with?

@millermeadows6359

Жыл бұрын

I weigh my Squash on a kitchen scale before shredding.....so I have never measured it in cups. But I would guess by the volume in my large pot, that it is around 28-30C of fresh grated zucchini or summer squash.

@jenniferharris3989

Жыл бұрын

1 lb equals 4 cups grated hope this helps I googled it ❤

Question? I made this today. It is awesome. However I have several jars that i could not gett into the canner, and have to go out. Can i put them in the fridge when they cool and do them tomorrow? Thanks!

@millermeadows6359

11 ай бұрын

I have been off line for a few days....I'm SO sorry I did not see this until now. Yes. At any time, if you have jars that will not fit into your canner you can refrigerate and process them later. Just allow them to come back to room temperature before canning....to avoid thermal shock.

Hi Lorrie! So excited about this one

@millermeadows6359

Жыл бұрын

I think your gonna love it Mary!! Enjoy!!

@maryrowe2018

Жыл бұрын

I love all the different ideas you gave for the ways to use it. Lemon meringue pie is one of my favorite desserts but… the lemon bars Yum! Thank you for teaching me so much!!!

Does the lemon pie set thou?

@millermeadows6359

Жыл бұрын

It's much like any other canned pie filling. It thickens a bit during canning. And chilling makes is even more set. You can always make a little corn starch slurry...heat your filling and thicken it more before placing in your pie shell if you prefer....

Question, can i use potato starch instead of tapioca starch.

@millermeadows6359

Жыл бұрын

I did say "potato starch" near the end of the video. HOWEVER.....sometimes my mind is going a million miles a minute, and I stumble over my words. I DO think that potato starch is a viable alternative to the Tapioca starch I am using. I simply have never experimented with it in this recipe....and do not have a measurement to offer you.

Can you use corn starch?

@annettecarroll116

Жыл бұрын

Am making this now, 12 noon on Thursday, and wondered if I can use potato starch so I don't have to drive into town.

@millermeadows6359

Жыл бұрын

I have used corn starch for many years in my Apple Pie Filling..... So yes! You can! Corn starch....IS canning friendly! After many years of exclusively using corn starch.....I am now using Tapioca Flour for all of my Pie fillings, so sadly, I do not have a tried and true corn starch measurement for you on my recipe for Mock Lemon Pie Filling. Make a "slurry" of corn starch....and then add it slowly to your pie filling.....simmering until you reach your desired level of thickness. In storage....your corn starch thickened items WILL separate. Simply shake, or stir.....to reincorporate before use.

@millermeadows6359

Жыл бұрын

I said "potato starch" towards the end of the video....... Sometimes as a recipe creator, I have so many things going on in my head....they come out of my mouth unintentionally. I have NOT experimented with potato starch with this recipe. And I do not know what the results or measurements would be using that product..... Wish I could have answers for ALL the questions......I'm always thinking of alternatives....but can only provide my personal experience....and in this case, it is Tapioca Flour/Starch.....or its equal measurement of Clear Jel. I do think that potato starch is a viable alternative. I simply have never used it in this application and cannot provide detailed measurements or long term shelf Storage results.