A mom of many, making healthy and tasty meals at home as much as I can! Helping others with the same mission. Videos and guides to help get you there. Head over to my website to see how I can help!
It would have been helpful to let us know how much salt to put in.
@thecitysteadkitchen10 күн бұрын
Yes that would have been helpful. I try to respect the authors work of the book I work out of. Unlike Canning recipes which can be found as an industry standard, The Joy of Pickling was put together by an individual. It was 1.5 T
@deborahmandra274511 күн бұрын
I don’t think you mentioned to peel the daikon Also, if you chooses a daikon that is really large just under the stem can you use a slice to cover the top?
@thecitysteadkitchen11 күн бұрын
That might work to use a large slice to cover the top! I haven't done that but I prefer to keep things submerged with a non food item or in the case that it's a quick ferment and I'll be tending to it a lot, I'll leave it alone. I do peel the radish before pickling!
@cmmrris113 күн бұрын
Do you have any tips on preventing my cucumbers from becoming bitter?
@thecitysteadkitchen13 күн бұрын
I've never had an issue with them being bitter. I'd make sure the blossom end is removed. That'd be my best guess for flavor (and texture) changing
@cmmrris113 күн бұрын
@@thecitysteadkitchen thank you
@grundymallory148016 күн бұрын
Im going to try this.. Thanks for the video.
@rosemarycallenberg772217 күн бұрын
I've been wanting to up my salad game so we can stop buying the expensive bagged ones. Love this video, thanks for the ideas!
@thecitysteadkitchen17 күн бұрын
Glad you liked it!
@unnamed273717 күн бұрын
I can meat because hurricanes are a nuisance. Living without electricity for weeks, gas shortages, unable to find food for your family while sweating in over 100 degree weather in 100% humidity inside your on home is such a miserable experience. Being able to warm up some beef you canned is such a luxury. I also can beef stew and soup for this. I tried ground meat when I first started canning and didn’t like the texture. Reminded me of canned chili.
@thecitysteadkitchen17 күн бұрын
What a great way to use canned meat. And that does sound very difficult....we live in a northern climate and our miserable extreme would be if we were without power in the winter months. 😕 below freezing, down to -50 or more when the wind is really blowing. Total other end of the spectrum!
@karenmassey549920 күн бұрын
This might seem like a dumb question, but I don’t want to just assume haha. When you finish this canning process, is the chicken considered cooked so when you open the chicken, you can easily just eat it straight out of the jar if you wanted to?
@karenmassey549920 күн бұрын
Also, what is the shelf life for this?
@thecitysteadkitchen20 күн бұрын
Yes, cooked and ready to go! Also the shelf life is 12-18 month for the lids according to ball, however properly canned food should keep a seal for a long time.
@karenmassey549920 күн бұрын
Hello! What is the headspace for canning this broth?
@thecitysteadkitchen20 күн бұрын
1 inch
@madammim69421 күн бұрын
you could save the water and put the jars in the oven in a tray at 230 degrees while you're getting the things ready.
@thecitysteadkitchen21 күн бұрын
Great idea! I often do use the oven as I prepare things so this summer I'll try doing that with these!
@karenmassey549921 күн бұрын
Question! In the recipe for the added seasonings, is the t for tsp or tbsp? I know normally a lower case t is tsp but I just want to make sure before trying this!
@thecitysteadkitchen21 күн бұрын
Yes! The lowercase t is for tsp. Good luck!
@SabbathissaturdayАй бұрын
It looks like you might could do a double batch if you have another tray.
@thecitysteadkitchenАй бұрын
I should check the manual, that would be so great!
@SabbathissaturdayАй бұрын
I save my bones and throw them in my roaster pan for a minimum of 2 days. Sometimes I do 3 days. Then I let it cool and pop it in the fridge and let it completely gel. Then I skim the fat off the top and can it. It turns out so good every time. ❤
@thecitysteadkitchenАй бұрын
I normally always let mine cool down first for those same reasons. I have a small fridge and haven't had the space for this huge batches! Also in the winter it's cold enough to put it out in the back porch, which is ideal.
@karriemb4184Ай бұрын
A lot of great information!! To remind everyone…. Who have been canning and new canners !!! I was washing all my quarters for today’s canning job …. Found 2 jars with the smallest chip …. So I put small dots on it so I know not to can w them but can use used of other stuff ( plants) I friend asked or said the chip is so tiny you. An still use it???! I said no because you can’t get a good seal … just be safe!!! Thank you Great to see you
@thecitysteadkitchenАй бұрын
Totally, glad you could advise her!!
@kathithompson5951Ай бұрын
That looks delicious 😋
@thecitysteadkitchenАй бұрын
It turned out so great!
@oceanz55Ай бұрын
Hey Ashley! I was wondering where you got to! Nice to see you back :)
@marlongoden38712 ай бұрын
How long does it last outside the refrigerator sealed? Or does it have to be stored in a refrigerator?
@thecitysteadkitchen2 ай бұрын
Once it's properly Canned it is shelf stable. The ball canning says 18 months, but properly canned food should stay sealed and edible for much much longer. One of my uncles once ate cherries canned by my great grandma that were at least 20 years old! He didn't know until I said that's how old they were...
@marlongoden38712 ай бұрын
@@thecitysteadkitchen I saw you you put the jars in hot water after you canned them...how long do you have to keep it there for?
@thecitysteadkitchen2 ай бұрын
@@marlongoden3871 once at a rolling boil, 20 minutes. That's the canning process in the hot water bath.
@madelinehall89442 ай бұрын
I have an Asian brand that I like. I add mixed mushrooms to stretch it and reduce the sodium. I like worcestershire brushed on the mushrooms, before dehydrating.
@thecitysteadkitchen2 ай бұрын
That sounds amazing, what a great idea!!
@Lauren-vd4qe2 ай бұрын
Eczema is a sign of internal inflammation, showing up on your skin, manifesting whats going on INSIDE your body. check out vids of the most inflammatory foods, and stop ingesting them. likely sugar, alcohol, seed oils (canola and corn oils and others), coffee, and other very acidic items causing this.
@thecitysteadkitchen2 ай бұрын
Hello! Yes it!! I don't consume those things except some non caffeine coffee and sugar here and there, but I think there are other things that trigger it that I've identified. Thanks for this!
@Lauren-vd4qe2 ай бұрын
dairy could b another one.@@thecitysteadkitchen
@studerje3 ай бұрын
Love this!!!
@ladyryan9023 ай бұрын
Ok great ideas BUT im like a kindergartener 😊 i havent bought a pressure canner yet. How long did you can? Was the meat fully cooked? Thx. Found u thru cosmo cornbread
@thecitysteadkitchen3 ай бұрын
Hello! I did precooked the meat, I wanted it to be crumbled which is why I precooked it. I processed it for 90 minutes at 11 lbs of pressure. There are manuals that come with every canner that works great as a guide for length of time, for which food and also pounds of pressure, taking into account altitude. Thanks for chiming in!
@elizabethbrown12763 ай бұрын
I'm not sure if you rinsed your beans after soaking, maybe I missed it but I prefer to rinse. I'm always looking for new ideas for ready to eat home canned meals so I will give this one a try. Canning beans is not recommended but many people are doing it successfully so I say why not? I definitely need to make more of an effort not to waste food, I usually give a lot of it to the chickens but I would rather get in the habit keeping it for my family to eat. Looking forward to seeing more scrap canning ideas. Going to subscribe so I won't miss anything.
@thecitysteadkitchen3 ай бұрын
Thank you so much! I always rinse my beans really well after soaking too, I just didn't show that step 🙃 I can so relate to scraps for the chickens situation! Glad you're here!
@elizabethbrown12763 ай бұрын
I'm not sure if you rinsed your beans after soaking, maybe I missed it but I prefer to rinse. I'm always looking for new ideas for ready to eat home canned meals so I will give this one a try. Canning beans is not recommended but many people are doing it successfully so I say why not? I definitely need to make more of an effort not to waste food, I usually give a lot of it to the chickens but I would rather get in the habit keeping it for my family to eat. Looking forward to seeing more scrap canning ideas. Going to subscribe so I won't miss anything.
@elizabethbrown12763 ай бұрын
I'm not sure if you rinsed your beans after soaking, maybe I missed it but I prefer to rinse. I'm always looking for new ideas for ready to eat home canned meals so I will give this one a try. Canning beans is not recommended but many people are doing it successfully so I say why not? I definitely need to make more of an effort not to waste food, I usually give a lot of it to the chickens but I would rather get in the habit keeping it for my family to eat. Looking forward to seeing more scrap canning ideas. Going to subscribe so I won't miss anything.
@elizabethbrown12763 ай бұрын
I'm not sure if you rinsed your beans after soaking, maybe I missed it but I prefer to rinse. I'm always looking for new ideas for ready to eat home canned meals so I will give this one a try. Canning beans is not recommended but many people are doing it successfully so I say why not? I definitely need to make more of an effort not to waste food, I usually give a lot of it to the chickens but I would rather get in the habit keeping it for my family to eat. Looking forward to seeing more scrap canning ideas. Going to subscribe so I won't miss anything.
@elizabethbrown12763 ай бұрын
I'm not sure if you rinsed your beans after soaking, maybe I missed it but I prefer to rinse. I'm always looking for new ideas for ready to eat home canned meals so I will give this one a try. Canning beans is not recommended but many people are doing it successfully so I say why not? I definitely need to make more of an effort not to waste food, I usually give a lot of it to the chickens but I would rather get in the habit keeping it for my family to eat. Looking forward to seeing more scrap canning ideas. Going to subscribe so I won't miss anything.
@RootsFromEden3 ай бұрын
6:01 hi just found your channel. I just wanted you to know that I think God is calling you to teach more people how to save and be frugal. Great job.
@thecitysteadkitchen3 ай бұрын
Thank you so much for this!! I hope you have a beautiful day.
@Sabbathissaturday3 ай бұрын
I’m doing this very thing. I took out a bag of jalapeños from last year. 2 hammocks, 3 bags of black beans and a bag of 15 bean soup, they are soaking now. Some carrots and celery I saved for broth and some fresh carrots, celery, onion and I had 2 bags of bones. I’m simmering the bones overnight with the leftover vegetables. I’m not sure what all I’m making tomorrow, but lots of beans with homemade broth. Oh also a package of Canadian bacon. I’m going to make a habit of cleaning out the freezer’s monthly or every 6 weeks and get stuff canned up. ❤
@thecitysteadkitchen3 ай бұрын
That all sounds so amazing! And such a great plan for freezer clearing! I like a timeline like that, seems reasonable to stick to!
@olgahobbs76613 ай бұрын
What do I do with all this brine now?
@thecitysteadkitchen3 ай бұрын
All the juices get canned right in with the Pineapple pieces.
@nanathecanner3 ай бұрын
Thank you so very much! This looks like the mustard recipe for me! 😁
@thecitysteadkitchen3 ай бұрын
So glad started making it!
@crp93473 ай бұрын
Thanks, looks great. You're cute..
@claesmansson90703 ай бұрын
If you think there is too much fat, you can just use it for another meal, my outside cats are willing to fight for it, the dogs too, they are carnivores like me, and they don t have thoughts about turning to veggies.
@claesmansson90703 ай бұрын
I started with boiling the water out of butter, so now I have ghee, some say it can last 5 years, but I havent tried that, next project think some beaf meat in some jars.
@oceanz553 ай бұрын
Thx for this Ashley! I like the idea of organizing your posted recipes by ingredient because so often it's the "what's in the fridge" approach. BTW... You should see the daikon fermenting here! It has turned out beautifully! Thank you for that as well :)
@thecitysteadkitchen3 ай бұрын
So glad you like the ingredient approach! I makes so much sense! So so glad your daikons are doing well!!
@jamielynn79r3 ай бұрын
Thanks for sharing!
@thecitysteadkitchen3 ай бұрын
Thanks for watching!
@dianeblanchette48913 ай бұрын
Enjoyed thanks !
@adessachui77773 ай бұрын
Forgive me but that garlic looks like it's from C h i na. It's grown in toxic ground. Research it. Even the groceries have started lying about where it's from. Garlic is not supposed to be white like that. It's better to grow it yourself or get from a farmer. I researched it when I bought garlic and it turned black in a few days. Seriously, not kidding.
@thecitysteadkitchen3 ай бұрын
I've grown garlic before and it's amazing. This garlic I bought from a local farmer. Both hardneck and softneck garlic can have white skins. You can't tell where it's grown from the outside. The inner clove skins vary in color and can give some clues as to what variety it is. Hardneck garlic has amazing flavor and its my favorite. Sorry your garlic spoiled so quickly! Especially depending on long it has been stored, it might be toward the end of it's shelf life as it doesn't store indefinitely.
@chiya20063 ай бұрын
Great short video. I honestly don’t bother clicking a 20 minutes video when you can do it in a few minutes. Just a side note: Although it would be helpful to outline the exact measurements either in ounces, or easier in grams as some table/teaspoons are not the same. I did make something similar with a different recipe, which I had to go back & forth figuring out doing calculations to find the exact measurement. I loved your beeswax. Looks so pure. Keep up the good work & thanks for sharing ❤
@thecitysteadkitchen3 ай бұрын
Glad you liked the video and beeswax! That is a really great idea to do the measurements in weight. I just made some the other day but next round I'll make sure to document in weight and update the recipe!
@okiejammer27364 ай бұрын
Thanks so much! Needed and grateful.
@admirerofcreativity52954 ай бұрын
We used to boil our broccoli through most of my childhood, and then I went to a friend's house and saw their mom do this. Went home showed my mom and now this is just how we eat broccoli! Way better than straight up boiled broccoli
@thecitysteadkitchen4 ай бұрын
Agreed!!
@janamerican4 ай бұрын
Love it!
@chevypreps64174 ай бұрын
I have canned meat and it does save space. Congratulations what you have done is a very big job. You will be glad you've stocked up. Plus meat continues to increase in price.
@thecitysteadkitchen4 ай бұрын
Indeed food prices across the board!
@oceanz554 ай бұрын
Heya Ashley, are you left handed? I can never tell since the video is mirrored on occasion.. That looks great by the way!
@thecitysteadkitchen4 ай бұрын
Indeed I'm a lefty, the video mirroring does get confusing!
@yolernlimn35744 ай бұрын
Soups are made by the herbs and spices, yet you haven’t shown us any except for tumeric.
@thecitysteadkitchen4 ай бұрын
The base of onion, garlic, carrot and celery got things going. The only seasonings I added was rosemary, salt and pepper! And some better than boulian chicken, as I didn't want to use my last 2 jars of broth. So it was mainly water and the better than got me a broth.
@CLance-mo7bo4 ай бұрын
Not chicken from a can??,!!!
@thecitysteadkitchen4 ай бұрын
I know!!! These were 2 cans I've had around for a LONG time and finally decided to move them out. Had to happen one time or another!
@Axiser4 ай бұрын
Once of the best recipes especially during a cold rainy day ☺️
@thecitysteadkitchen4 ай бұрын
I totally agree!
@kimberbeardsley1565 ай бұрын
For a dinner make a large pot of chili using canned beans and for a lunch try a vegan garbanzo "egg" salad sandwitch. I keep some of my dry goods in jars in categories on my shelf with bucket backstock. Like pastas, rice noodles, ramen buckwheat noodles beans, peas, legumes Rice, quinoa, orzo Grains; wheat, buckwheat, oat groats, rolled oats, gluten free mix Then when i menue plan i choose a categorize to use, like Monday pasta, and each week i make a diffetent dish using a pasts. Tuesday is usually mexican foods, so i make beans, ect. Every season i look at what we have and write down ideas. For winter i include alot of soups and split peas is one of my ten crockpot soups. Split peas cook very fast so i wouldnt cann them, but you do you. Ive over bought and have had to pay for a storage unit, i now cook for others and give meals away going through my preps.
@thecitysteadkitchen5 ай бұрын
Oh wow, they're so lucky to have you doing that! Over buying can become a burden...sounds like you found a great solution. Great mealplanidras too! Love chickpea salad!
@oceanz555 ай бұрын
Heya Ashley! Thanks for the on-going sweet potato videos.. You are going to turn into a sweet potato at this rate LOL... I am typically not one for desserts but this is an excellent alternative. I made your sweet potato corn chowder and it was fantastic! I happened to have a ton of sweet potatoes and then saw your video which ultimately ended up being 17 half pints of canned chowder! Thanks again and keep up the great work :)
@thecitysteadkitchen5 ай бұрын
Oh my gosh, that is an amazing canning project! So glad you like the chowder as much as we did!!
@estellise12765 ай бұрын
Great tip ill try it this year
@thecitysteadkitchen5 ай бұрын
Hope they grow great for you!
@user-co5yu4li5g5 ай бұрын
Do you have to use a canner? Can’t you do just a water bath?
@thecitysteadkitchen5 ай бұрын
I did water bath the Pineapple, I just used my pressure Canner to do it 😊 I often do that especially if I'm using my stainless steel water bath to cook in like I did here.
@user-co5yu4li5g5 ай бұрын
@@thecitysteadkitchen I don’t have a canner. Can’t really afford one
@thecitysteadkitchen5 ай бұрын
Any pot that can have enough water and cover the jars by 1 inch is all you need@@user-co5yu4li5g
@alangasiorek61765 ай бұрын
You have not said what You are doing.
@thecitysteadkitchen5 ай бұрын
Sweet potato flatbread/roti. This is a short clip from my longer video. If you want to see it, there's a timestamp later in the video for it kzread.info0DeAimAG8FA?si=_j39LUlbUpjLut4n
Пікірлер
It would have been helpful to let us know how much salt to put in.
Yes that would have been helpful. I try to respect the authors work of the book I work out of. Unlike Canning recipes which can be found as an industry standard, The Joy of Pickling was put together by an individual. It was 1.5 T
I don’t think you mentioned to peel the daikon Also, if you chooses a daikon that is really large just under the stem can you use a slice to cover the top?
That might work to use a large slice to cover the top! I haven't done that but I prefer to keep things submerged with a non food item or in the case that it's a quick ferment and I'll be tending to it a lot, I'll leave it alone. I do peel the radish before pickling!
Do you have any tips on preventing my cucumbers from becoming bitter?
I've never had an issue with them being bitter. I'd make sure the blossom end is removed. That'd be my best guess for flavor (and texture) changing
@@thecitysteadkitchen thank you
Im going to try this.. Thanks for the video.
I've been wanting to up my salad game so we can stop buying the expensive bagged ones. Love this video, thanks for the ideas!
Glad you liked it!
I can meat because hurricanes are a nuisance. Living without electricity for weeks, gas shortages, unable to find food for your family while sweating in over 100 degree weather in 100% humidity inside your on home is such a miserable experience. Being able to warm up some beef you canned is such a luxury. I also can beef stew and soup for this. I tried ground meat when I first started canning and didn’t like the texture. Reminded me of canned chili.
What a great way to use canned meat. And that does sound very difficult....we live in a northern climate and our miserable extreme would be if we were without power in the winter months. 😕 below freezing, down to -50 or more when the wind is really blowing. Total other end of the spectrum!
This might seem like a dumb question, but I don’t want to just assume haha. When you finish this canning process, is the chicken considered cooked so when you open the chicken, you can easily just eat it straight out of the jar if you wanted to?
Also, what is the shelf life for this?
Yes, cooked and ready to go! Also the shelf life is 12-18 month for the lids according to ball, however properly canned food should keep a seal for a long time.
Hello! What is the headspace for canning this broth?
1 inch
you could save the water and put the jars in the oven in a tray at 230 degrees while you're getting the things ready.
Great idea! I often do use the oven as I prepare things so this summer I'll try doing that with these!
Question! In the recipe for the added seasonings, is the t for tsp or tbsp? I know normally a lower case t is tsp but I just want to make sure before trying this!
Yes! The lowercase t is for tsp. Good luck!
It looks like you might could do a double batch if you have another tray.
I should check the manual, that would be so great!
I save my bones and throw them in my roaster pan for a minimum of 2 days. Sometimes I do 3 days. Then I let it cool and pop it in the fridge and let it completely gel. Then I skim the fat off the top and can it. It turns out so good every time. ❤
I normally always let mine cool down first for those same reasons. I have a small fridge and haven't had the space for this huge batches! Also in the winter it's cold enough to put it out in the back porch, which is ideal.
A lot of great information!! To remind everyone…. Who have been canning and new canners !!! I was washing all my quarters for today’s canning job …. Found 2 jars with the smallest chip …. So I put small dots on it so I know not to can w them but can use used of other stuff ( plants) I friend asked or said the chip is so tiny you. An still use it???! I said no because you can’t get a good seal … just be safe!!! Thank you Great to see you
Totally, glad you could advise her!!
That looks delicious 😋
It turned out so great!
Hey Ashley! I was wondering where you got to! Nice to see you back :)
How long does it last outside the refrigerator sealed? Or does it have to be stored in a refrigerator?
Once it's properly Canned it is shelf stable. The ball canning says 18 months, but properly canned food should stay sealed and edible for much much longer. One of my uncles once ate cherries canned by my great grandma that were at least 20 years old! He didn't know until I said that's how old they were...
@@thecitysteadkitchen I saw you you put the jars in hot water after you canned them...how long do you have to keep it there for?
@@marlongoden3871 once at a rolling boil, 20 minutes. That's the canning process in the hot water bath.
I have an Asian brand that I like. I add mixed mushrooms to stretch it and reduce the sodium. I like worcestershire brushed on the mushrooms, before dehydrating.
That sounds amazing, what a great idea!!
Eczema is a sign of internal inflammation, showing up on your skin, manifesting whats going on INSIDE your body. check out vids of the most inflammatory foods, and stop ingesting them. likely sugar, alcohol, seed oils (canola and corn oils and others), coffee, and other very acidic items causing this.
Hello! Yes it!! I don't consume those things except some non caffeine coffee and sugar here and there, but I think there are other things that trigger it that I've identified. Thanks for this!
dairy could b another one.@@thecitysteadkitchen
Love this!!!
Ok great ideas BUT im like a kindergartener 😊 i havent bought a pressure canner yet. How long did you can? Was the meat fully cooked? Thx. Found u thru cosmo cornbread
Hello! I did precooked the meat, I wanted it to be crumbled which is why I precooked it. I processed it for 90 minutes at 11 lbs of pressure. There are manuals that come with every canner that works great as a guide for length of time, for which food and also pounds of pressure, taking into account altitude. Thanks for chiming in!
I'm not sure if you rinsed your beans after soaking, maybe I missed it but I prefer to rinse. I'm always looking for new ideas for ready to eat home canned meals so I will give this one a try. Canning beans is not recommended but many people are doing it successfully so I say why not? I definitely need to make more of an effort not to waste food, I usually give a lot of it to the chickens but I would rather get in the habit keeping it for my family to eat. Looking forward to seeing more scrap canning ideas. Going to subscribe so I won't miss anything.
Thank you so much! I always rinse my beans really well after soaking too, I just didn't show that step 🙃 I can so relate to scraps for the chickens situation! Glad you're here!
I'm not sure if you rinsed your beans after soaking, maybe I missed it but I prefer to rinse. I'm always looking for new ideas for ready to eat home canned meals so I will give this one a try. Canning beans is not recommended but many people are doing it successfully so I say why not? I definitely need to make more of an effort not to waste food, I usually give a lot of it to the chickens but I would rather get in the habit keeping it for my family to eat. Looking forward to seeing more scrap canning ideas. Going to subscribe so I won't miss anything.
I'm not sure if you rinsed your beans after soaking, maybe I missed it but I prefer to rinse. I'm always looking for new ideas for ready to eat home canned meals so I will give this one a try. Canning beans is not recommended but many people are doing it successfully so I say why not? I definitely need to make more of an effort not to waste food, I usually give a lot of it to the chickens but I would rather get in the habit keeping it for my family to eat. Looking forward to seeing more scrap canning ideas. Going to subscribe so I won't miss anything.
I'm not sure if you rinsed your beans after soaking, maybe I missed it but I prefer to rinse. I'm always looking for new ideas for ready to eat home canned meals so I will give this one a try. Canning beans is not recommended but many people are doing it successfully so I say why not? I definitely need to make more of an effort not to waste food, I usually give a lot of it to the chickens but I would rather get in the habit keeping it for my family to eat. Looking forward to seeing more scrap canning ideas. Going to subscribe so I won't miss anything.
I'm not sure if you rinsed your beans after soaking, maybe I missed it but I prefer to rinse. I'm always looking for new ideas for ready to eat home canned meals so I will give this one a try. Canning beans is not recommended but many people are doing it successfully so I say why not? I definitely need to make more of an effort not to waste food, I usually give a lot of it to the chickens but I would rather get in the habit keeping it for my family to eat. Looking forward to seeing more scrap canning ideas. Going to subscribe so I won't miss anything.
6:01 hi just found your channel. I just wanted you to know that I think God is calling you to teach more people how to save and be frugal. Great job.
Thank you so much for this!! I hope you have a beautiful day.
I’m doing this very thing. I took out a bag of jalapeños from last year. 2 hammocks, 3 bags of black beans and a bag of 15 bean soup, they are soaking now. Some carrots and celery I saved for broth and some fresh carrots, celery, onion and I had 2 bags of bones. I’m simmering the bones overnight with the leftover vegetables. I’m not sure what all I’m making tomorrow, but lots of beans with homemade broth. Oh also a package of Canadian bacon. I’m going to make a habit of cleaning out the freezer’s monthly or every 6 weeks and get stuff canned up. ❤
That all sounds so amazing! And such a great plan for freezer clearing! I like a timeline like that, seems reasonable to stick to!
What do I do with all this brine now?
All the juices get canned right in with the Pineapple pieces.
Thank you so very much! This looks like the mustard recipe for me! 😁
So glad started making it!
Thanks, looks great. You're cute..
If you think there is too much fat, you can just use it for another meal, my outside cats are willing to fight for it, the dogs too, they are carnivores like me, and they don t have thoughts about turning to veggies.
I started with boiling the water out of butter, so now I have ghee, some say it can last 5 years, but I havent tried that, next project think some beaf meat in some jars.
Thx for this Ashley! I like the idea of organizing your posted recipes by ingredient because so often it's the "what's in the fridge" approach. BTW... You should see the daikon fermenting here! It has turned out beautifully! Thank you for that as well :)
So glad you like the ingredient approach! I makes so much sense! So so glad your daikons are doing well!!
Thanks for sharing!
Thanks for watching!
Enjoyed thanks !
Forgive me but that garlic looks like it's from C h i na. It's grown in toxic ground. Research it. Even the groceries have started lying about where it's from. Garlic is not supposed to be white like that. It's better to grow it yourself or get from a farmer. I researched it when I bought garlic and it turned black in a few days. Seriously, not kidding.
I've grown garlic before and it's amazing. This garlic I bought from a local farmer. Both hardneck and softneck garlic can have white skins. You can't tell where it's grown from the outside. The inner clove skins vary in color and can give some clues as to what variety it is. Hardneck garlic has amazing flavor and its my favorite. Sorry your garlic spoiled so quickly! Especially depending on long it has been stored, it might be toward the end of it's shelf life as it doesn't store indefinitely.
Great short video. I honestly don’t bother clicking a 20 minutes video when you can do it in a few minutes. Just a side note: Although it would be helpful to outline the exact measurements either in ounces, or easier in grams as some table/teaspoons are not the same. I did make something similar with a different recipe, which I had to go back & forth figuring out doing calculations to find the exact measurement. I loved your beeswax. Looks so pure. Keep up the good work & thanks for sharing ❤
Glad you liked the video and beeswax! That is a really great idea to do the measurements in weight. I just made some the other day but next round I'll make sure to document in weight and update the recipe!
Thanks so much! Needed and grateful.
We used to boil our broccoli through most of my childhood, and then I went to a friend's house and saw their mom do this. Went home showed my mom and now this is just how we eat broccoli! Way better than straight up boiled broccoli
Agreed!!
Love it!
I have canned meat and it does save space. Congratulations what you have done is a very big job. You will be glad you've stocked up. Plus meat continues to increase in price.
Indeed food prices across the board!
Heya Ashley, are you left handed? I can never tell since the video is mirrored on occasion.. That looks great by the way!
Indeed I'm a lefty, the video mirroring does get confusing!
Soups are made by the herbs and spices, yet you haven’t shown us any except for tumeric.
The base of onion, garlic, carrot and celery got things going. The only seasonings I added was rosemary, salt and pepper! And some better than boulian chicken, as I didn't want to use my last 2 jars of broth. So it was mainly water and the better than got me a broth.
Not chicken from a can??,!!!
I know!!! These were 2 cans I've had around for a LONG time and finally decided to move them out. Had to happen one time or another!
Once of the best recipes especially during a cold rainy day ☺️
I totally agree!
For a dinner make a large pot of chili using canned beans and for a lunch try a vegan garbanzo "egg" salad sandwitch. I keep some of my dry goods in jars in categories on my shelf with bucket backstock. Like pastas, rice noodles, ramen buckwheat noodles beans, peas, legumes Rice, quinoa, orzo Grains; wheat, buckwheat, oat groats, rolled oats, gluten free mix Then when i menue plan i choose a categorize to use, like Monday pasta, and each week i make a diffetent dish using a pasts. Tuesday is usually mexican foods, so i make beans, ect. Every season i look at what we have and write down ideas. For winter i include alot of soups and split peas is one of my ten crockpot soups. Split peas cook very fast so i wouldnt cann them, but you do you. Ive over bought and have had to pay for a storage unit, i now cook for others and give meals away going through my preps.
Oh wow, they're so lucky to have you doing that! Over buying can become a burden...sounds like you found a great solution. Great mealplanidras too! Love chickpea salad!
Heya Ashley! Thanks for the on-going sweet potato videos.. You are going to turn into a sweet potato at this rate LOL... I am typically not one for desserts but this is an excellent alternative. I made your sweet potato corn chowder and it was fantastic! I happened to have a ton of sweet potatoes and then saw your video which ultimately ended up being 17 half pints of canned chowder! Thanks again and keep up the great work :)
Oh my gosh, that is an amazing canning project! So glad you like the chowder as much as we did!!
Great tip ill try it this year
Hope they grow great for you!
Do you have to use a canner? Can’t you do just a water bath?
I did water bath the Pineapple, I just used my pressure Canner to do it 😊 I often do that especially if I'm using my stainless steel water bath to cook in like I did here.
@@thecitysteadkitchen I don’t have a canner. Can’t really afford one
Any pot that can have enough water and cover the jars by 1 inch is all you need@@user-co5yu4li5g
You have not said what You are doing.
Sweet potato flatbread/roti. This is a short clip from my longer video. If you want to see it, there's a timestamp later in the video for it kzread.info0DeAimAG8FA?si=_j39LUlbUpjLut4n