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  @janeschultz9951Ай бұрын

  Where are you located?

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  @MakingitMinnesotaАй бұрын

  @@janeschultz9951 Ada,MN

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  @brittanybryant79934 ай бұрын

  I add two bay leaves to my soup

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  @masxe4 ай бұрын

  Really random but your skin complexion, hair color, eye color are all so naturally gorgeous 🥹 great video!!!

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  @Trjlal5 ай бұрын

  That. Was. AWEsome.

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  @user-gr3ir1en6n6 ай бұрын

  Pumpkin bread budding

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  @1951kvk6 ай бұрын

  I've been adding cooked pumpkin or squash puree to my mac n' cheese. Added vegetables!

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  @MakingitMinnesota6 ай бұрын

  I make a pumpkin Pasta that I love!

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  @recreepy6 ай бұрын

  This dish is a vision of taste and texture. super

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  @tamwillie20396 ай бұрын

  Wow! I wish you were near me! I’d love to come and organize it! It’d be so fun! You are really stocked 😍

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  @ShirleyNichols-ht6qt7 ай бұрын

  Yes. Im making Homemade sauce too I use mozzarella. Good recipe

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  @sherylledbetter32027 ай бұрын

  I went and looked at your videos since this one and I’m impressed with how you’ve used your pantry. Great job!

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  @MakingitMinnesota7 ай бұрын

  Thanks so much. We worked through a TON of this stock. Enough that we had room for an entire cow for the freezer! Now we are onto more beef dishes!

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  @ellenradford85827 ай бұрын

  Botulism is odorless and tasteless. The only way to tell is the lid is popped up or by contracting it. Im a biologist and just stating the facts. I hope it works out well.

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  @michelleherrick93937 ай бұрын

  I get a lil annoyed at “ By the book” USDA rules for canning. I follow what my great great grandparents and grandparents did. I nor any of my family has ever gotten botulism or food poisoning. I know way more people that have had food poisoning, ecoli and botulism from eating out or bad ingredients from a store. I’m going old school, hasn’t let me or my family down yet. You do you😉

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  @enjoy70247 ай бұрын

  What a beautiful looking loaf! Irresistible!!

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  @MakingitMinnesota7 ай бұрын

  Thank you so much!

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  @JenniferGoodberry7 ай бұрын

  Yours looks exactly like mine!!

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  @grammamary72837 ай бұрын

  Going to make the muffins for sure

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  @grammamary72837 ай бұрын

  Hi. Just saw your channel! I’m in a southern suburb of Twin Cities and my whole backyard is garden, fruits etc. so VERY glad to see a Minnesota garden channel. The recipes look great too. I have a lot of squash to be creative with and this year grew 100 lbs of raspberries with out late frost harvested till the bushes were cleaned.

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  @MakingitMinnesota7 ай бұрын

  Wow! That is an awesome amount of Raspberries! We always make Raspberry Jam from ours. I have 3 kids under 6 and they all eat the berries out of the garden by the bucket full so we don't end up with as many as we should for preserving, but it works for what we need. I am already plotting out my seed starting schedule.for this spring!

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  @marcbennett92327 ай бұрын

  this looks like the unknown soup my mother used to make! I cant wait to try it.

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  @MakingitMinnesota7 ай бұрын

  Let me know what you think!

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  @soniadaniel62958 ай бұрын

  I was overwhelmed by the amount of food I was looking at in this video and I work in a supermarket. I tried to catch the weekly sales but recently I am reminding myself to used what I already have in the house before they expires. This last summer I used all the meat from the freezer, my next challenge is to used all foods that expires in 2023.

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  @MakingitMinnesota8 ай бұрын

  That's awesome! We have been really using things up and about half of it is gone now. Best of luck to you!

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  @J3nnster8 ай бұрын

  My favorite!

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  @alinewright10938 ай бұрын

  Time to start meal planning with food you already have. Do you write the date on the front of the cans and packaging? With a sharpie marker. You could have paid to have a new roof with the amount of money you have spent on food.

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  @MakingitMinnesota8 ай бұрын

  I have been cooking from my pantry for about a month. Making a good dent in it! I don't write the dates on the front, but I do check them regularly and rotate.

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  @alinewright10938 ай бұрын

  Time to Inventory the foods you already have. And best use by date. Use up the oldest first. Write on a tablet then input onto your computer if you chose too. Start upstairs because it is close. 50 pkg sharp cheese use by 09/24 12 pkg hot dogs use by 11/25. I use a laundry basket to dump items into then put back in order with newest in the back of shelf oldest in front.

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  @deannakirchoff9 ай бұрын

  i think you could go 6 months or more with small budget for fruit veggies etc....i wish you well

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  @MakingitMinnesota9 ай бұрын

  That's the goal!

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  @melanieclem79429 ай бұрын

  I am so glad that you posted this video. I have never canned pumpkin pureed or otherwise. And I just learned that there is a concern. However, I want to pressure can pumpkin puree. I am not too sure about my skill level. So, if I baked the pumpkin for an hour in the oven, then puree it, then place in jars making sure that the air bubbles are released? Pressure can for 65 minutes on what lbs of pressure?

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  @MakingitMinnesota9 ай бұрын

  I did 65 mins on 12 lb of pressure.

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  @michelleherrick93937 ай бұрын

  You need to know your Elevation for correct pounds of pressure 😉

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  @reneevegas9 ай бұрын

  Looks delicious!! The only thing I’d add is cumin. Thanks for sharing.

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  @samstone9369 ай бұрын

  I don’t know the size of your family or why you feel the need to hoard so much food, but you need a serious intervention. 😂

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  @MakingitMinnesota9 ай бұрын

  It is more that we go through things very fast and I buy things when they are a great deal so we can save money. Right now it is saving our bitts when we don't have much money to spend on food.

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  @deborahadamski56599 ай бұрын

  You and your family are blessed with such an abundance of food.

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  @MakingitMinnesota9 ай бұрын

  Yes! We are currently in another no shop stint. Trying to get it down again so we are sure not to waste a bit! We already have our Christmas and Thanksgiving ham!

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  @breesaves9 ай бұрын

  I watch pantry challenges to get ideas to use up my own stuff. Maybe videos of you using the ingredients would be more helpful.

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  @MakingitMinnesota9 ай бұрын

  Videos of me cooking with my pantry ingredients? Or did you mean something else?

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  @breesaves9 ай бұрын

  @@MakingitMinnesota Yes. If that is something you do. IDK. I was searching pantry cooking challenges and this video came up. But it would be helpful to see what you used and how if that makes sense.

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  @MakingitMinnesota9 ай бұрын

  @breesaves Of course! I had a couple crazy weeks here where I couldn't shoot anything, but I am going to get back started and currently doing Pantry Freezer Challenge. Tonight I am.doing Stew

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  @breesaves9 ай бұрын

  @@MakingitMinnesota I appreciate you taking the time to do that! I definitely understand being busy!!

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  @marichavez75739 ай бұрын

  Besides jars what else can you use?

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  @MakingitMinnesota9 ай бұрын

  I have also frozen my puree in freezer bags. This year I froze small portions because my 6 month old liked it for baby food.

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  @BarbaraBond-kq1vi9 ай бұрын

  My mother-in-law worked for a school district in Minnesota in the 1960's that fixed pizza burgers with a variation of this recipe. She used ground Spam, pizza sauce, oregano, cheese, and bake it un the oven broiler.

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  @BarbaraBond-kq1vi9 ай бұрын

  This was a favorite of many students back then!😊

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  @MakingitMinnesota9 ай бұрын

  That is really interesting! I had never heard of these until my niece told me about them. Always wondered what the history behind making these might be. Seems they have been around a while!

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  @BarbaraBond-kq1vi9 ай бұрын

  @MakingitMinnesota yes, in fact, the ladies from the school district had a a recipe book printed for others to have for their own recipe collection and she shared with me and my sister in laws. That recipe book was a gift that remains a tradition in many households in the area. My mother in.law passed away on her mid 80's and is one of her many legacies as a school cook!😉❤️

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  @AliseL229 ай бұрын

  These look really yummy - would be nice if you showed us the inside of one. For me that's always indicative if they are dry or not. Thank you 😊

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  @MakingitMinnesota9 ай бұрын

  Next time I make them I will share! These are super fluffy, and NOT dry! If you like extra gooey, double the Caramel!

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  @AliseL229 ай бұрын

  Thank you - I had a feeling they were super fluffy 😍@@MakingitMinnesota

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  @ladyprepared9 ай бұрын

  Looks great! Thank you for your video.

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  @janeschultz99519 ай бұрын

  Where are you in Minnesota? I’m from Minnesota as well!

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  @MakingitMinnesota9 ай бұрын

  Ada MN

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  @DeborahSch9 ай бұрын

  To the creator… you tested this by eating it, and not getting botulism? 🙄

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  @MakingitMinnesota9 ай бұрын

  I didn't "test" it per say. Just saying I have never had a problem with it causing any sickness. All Canned pumpkin goes into a baked good and so the bacteria that is possibly toxic, if any, is killed in the cooking process.

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  @DeborahSch9 ай бұрын

  Freeze it. Cube it. Don’t risk botulism for something you can buy safely canned for less than ONE DOLLAR. 🙄 And please if you DO do this, do not feed it to your baby. 75% of all botulism cases reported in the US are babies. The Pies, muffins, breads, and custards you would use this for only reach in the high 100 degrees mark, not the 212 for ten minutes needed to kill bacteria.

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  @trishagusler89859 ай бұрын

  Thank you 😊

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  @trishagusler89859 ай бұрын

  Thank you 😊

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  @Willies_Copper_Kitchen9 ай бұрын

  LOOK'S GOOD

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  @jeanineruby9 ай бұрын

  You don't even list the flour in your ingredients list 0:08 - I wish people knew how to write recipes.

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  @MakingitMinnesota9 ай бұрын

  I apologize for the error. If I can figure out how to fix, I will.

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  @janie2shoes5379 ай бұрын

  Great video. I've made these many times.

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  @MakingitMinnesota9 ай бұрын

  Thanks! Appreciate your feedback :)

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  @user-ds3lk8we7k9 ай бұрын

  It looks like it's not to difficult.I looks like it is something I can do 😂

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  @MakingitMinnesota9 ай бұрын

  @@user-ds3lk8we7k It was easier than I was expecting! I hope you give it a try too!

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  @janie2shoes53710 ай бұрын

  We had a great apple harvest this year. Thanks for sharing.

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  @jenniferr205710 ай бұрын

  The rest of the world water baths pumpkin puree....

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  @MakingitMinnesota10 ай бұрын

  Really? I didn't know that?!

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  @jenniferr205710 ай бұрын

  @@MakingitMinnesota pressure canning isn't really a thing outside US and Canada. My ND, SD, MN experience has the old timers still water bathing meat, and everything else. And it's how they are teaching the next generation. They absolutely scoffed at my pressure canners. New fangled nonsense. 🙂

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  @daniananas705610 ай бұрын

  i do, no problems. I use thin jars to ensure that the temperature reaches the core... and have eaten them up almost one year later... still living :)

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  @MakingitMinnesota10 ай бұрын

  @jenniferr2057 That's interesting. I don't like canning my meat, but that's just a texture thing for me.

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  @jenniferr20579 ай бұрын

  @@daniananas7056 what do you mean when you say thin jars?

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  @janie2shoes53710 ай бұрын

  Looks delicious !! New sub from Minnesota.

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  @MakingitMinnesota10 ай бұрын

  Thank you, and welcome!

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  @NW-gi5ny10 ай бұрын

  Why does everyone say it isn’t safe? Just because it’s not “expertly” tested doesn’t mean it doesn’t work.

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  @danbev854210 ай бұрын

  USDA canning book has in BOLD type: “Caution: Do not mash or purée. Fill hot jars with cubes…” Also, at Elevation 0-2,000’, pressure can at 10 lbs of pressure. Pints- 55 minutes, Quarts - 90 minutes. Elev. 2001-4000’: 12 lbs pressure; Elev. 4001-6000’: 13 lbs pressure; Elev 6001-8000’: 14 lbs pressure. I believe they tested and found it NOT SAFE to can puréed squash/pumpkin. In the years before the USDA was formed, many people DIED from home canned food. Sorry! You’ve made a very nice video, and I’m glad you acknowledged that you weren’t following the USDA guidelines.

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  @jdm31119 ай бұрын

  USDA has NOT tested to can pureed pumpkin so they do not recommend canning it in pureed form. That does Not emean that its not safe to can it. USDA is a guideline, but not the only way to can..... for example, the Amish only waterbath their canned goods, including pumpkin puree and they are a very healthy community doing this for centuries.... It is an informed decision that people need to make and do their research (past the USDA). I have never canned pureed pumpkin yet, but might just give this a try. Seen so many videos and posts by people that have been doing this for decades and still alive and well, so do not fear what the USDA says... its precaution, but not Danger if canned properly like shown in this video :)

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  @deena687310 ай бұрын

  I believe that you are correct in your method. My thoughts are if it’s not safe for homemakers to properly can, than how does Libby’s and other companies do it safely? Also if canning non sugar pumpkins should I add sugar to the recipe?

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  @MakingitMinnesota10 ай бұрын

  I don't add any sugar. Just pure pumpkin. Also, the spores are not the problem, it's the bacteria they can cause. If you're baking the pumpkin or cooking it before consumption, that bacteria should be killed.

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  @deena687310 ай бұрын

  Yes!! Baking it at 350 for and hour is plenty of time to kill anything. Plus pressure canning it for another hour under 10lbs pressure should kill anything. Also need to make sure to de-bubble your jars to get all of the air out.

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  @leewillis29089 ай бұрын

  They can use much higher temperatures and pressures.

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  @lindas.803610 ай бұрын

  The USDA does not recommend home canning of pumpkin puree because puree is so thick it may not get to the correct temp(min 240 degrees) in the middle of the jar for a long enough time period to kill the spores that cause botulism; then it grows very well. NOT because it hasn't been tested. It has been tested and found to be not safe for home canners. Yes, you CAN can anything, but that doesn't mean it is always safe and you should do it! Good luck. And water bathing NEVER gets above 212 degrees. You do the math. Freeze it, freeze dry it, can chunks which are not as dense as puree.

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  @brendahoffer55349 ай бұрын

  I dehydrate mine and grind it into powder!

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  @DeborahSch9 ай бұрын

  Yes. I freeze my pumpkin from the garden. And seriously, why risk botulism it for something you could buy in a can for less than 1 dollar. 2 dollars for organic. When she does have a problem, I guess she’ll let us know?

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  @brendahoffer55349 ай бұрын

  @@DeborahSch I just saw canned pumpkin at Walmart for $3.50! So I bought the largest whole pumpkins for $4.50 to dehydrate lol!

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  @quinnhen23259 ай бұрын

  I freeze my fresh roasted pumpkin.

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  @lindamcclellan84349 ай бұрын

  My grandmother said if you can’t say nothing nice don’t say anything. Just because you don’t agree doesn’t mean you have to be rude…just move on. Her house her rules…

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  @OZARKMEL10 ай бұрын

  Not safe.....freeze it.

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  @MakingitMinnesota10 ай бұрын

  I know there are not any certified methods to can purred pumpkin. There are also no studies proving it is not safe either that I am aware of. But we end up using ours within about 3 months and have never had any issues. Moral or the story, at your own risk!

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  @jessiegibson902310 ай бұрын

  Good video thanks

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  @gardengal947810 ай бұрын

  Well done. Thanks for getting right to the point of the video. I’ve pressure canned pumpkin purée. I couldn’t see a difference between that and applesauce (and that is only water bathed for much less time). Subscribed because I like new channels that are doing it well!😊

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  @MakingitMinnesota10 ай бұрын

  @gardengal9478 Thank you for your support. This is a fairly new channel, so all feedback is very much appreciated!

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  @cynthiafisher990710 ай бұрын

  The difference is that pumpkin is a low acid food and applesauce is a high acid food. Botulism grows in a low acid, no oxygen environment. Just for your information. I pressure canned pints of puréed pumpkin last year (with all the sugar and spices in it) for 65 minutes to be safe. I can use one jar to make one pumpkin pie by adding two eggs and evaporated milk.

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  @leewillis290810 ай бұрын

  @@cynthiafisher9907 The other difference is the pumpkin purée is thicker than applesauce, so heat transfer can be an issue. I’ll stick with chunks and purée them when ready to use, thanks. I personally don’t see this method as any easier, and it only takes once having botulism to change your life. I do want to add, Beth, your video is beautifully done.

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  @cynthiafisher990710 ай бұрын

  @@leewillis2908 Yes, we all have to use the methods that we are comfortable with. I had cooked the pumpkin twice before it went into the jars, so I was pretty confident there were no botulism spores going into the jars(no spores, no botulism toxin growing). Also, there was enough sugar in the mix to inhibit any botulism that may have gotten in. And I also then canned pints for 65 minutes at 13-15 lbs of pressure, which is above the recommended pressure for my elevation. The time for the canning I got from a canning book from the 1970s, not that long ago to me. So, I felt very safe doing it the way I did, but I understand most people are only comfortable using USDA approved methods. I think it helps to understand the science behind food preservation. Thanks for your comment!

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  @jenniferr205710 ай бұрын

  My 'approved' pea soup is even thicker.... I have canned it for years. And I love to tell! Also From MN!

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  @dawnmeador126610 ай бұрын

  Great video! 🍁

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  @MakingitMinnesota10 ай бұрын

  Awww thank you so much! I am pretty new to KZread, so I really appreciate the encouragement.