7 Canning Recipes That Save Us the MOST Money

[@26skogen]

I am 75 and have been growing a garden for about 45 years. We had a weird growing season this year but I still got a pretty good harvest. Growing food keeps you out of the grocery store for the most. I buy my beef from a local rancher and my lamb from 4H kids. I have a friend who sells organic eggs and chicken so I get those from her. So the only thing I need is dairy and avocados. It saves so much money. My grandmother taught me it was a way of life, and I would say a very good one!

[@foodprepguide]

I agree wholeheartedly! ❤️

[@ingridr8917]

I also can dairy because I live in a remote area and in winter it’s quite possible to get snowed in for a while. So I’m well prepared!😊

[@Earthy-Artist]

I would love the opportunity to live as you do one day. I live in the suburbs with a big garden out back, a few fruit trees & bushes, but no access to meat or dairy directly from a farm. Perhaps one day we'll move. My husband wants to keep bees, and we both want to have egg laying chickens {both of them illegal in our suburban town}. In a rural setting I would buy my meat & dairy from a local farmer as you do. I'd be awful at raising my own animals for meat, they would all become my pets 🤷‍♀until the Lord takes them.

[@26skogen]

@ if you can find land you can afford where you don't have to build, consider it. I learned to look at farm animals in a different way a long time ago. We just named them cuts of meat so the kids would know what they were for. I would love to have chickens but that would take away growing room and lock me in to being home 24/7. I did that once and want some freedom to go camping if I want. Having access was the key for me but that is difficult when you live urban. Keep your dream and do what you can where you live. Everything you can grow will cut your grocery bill. Do you can or dehydrate your crops? If not learn how.

[@Earthy-Artist]

@@26skogen Thankyou, good advice! I understand, because I used to camp/hike/bike. But nowadays my dogs' have kept me close to home, I don't mind. So keeping chickens wouldn't be a limitation for me since I'm home anyway. I do ferment, dehydrate, water bath can, and make herbal remedies. I hope to buy a freeze dryer soon. I have an All American pressure canner but haven't used it yet due to having been told that my unlevel slide in gas range is a hazard for safely pressure canning. My husband leveling the feet didn't help. Expert came in and said he couldn't level the range without damaging our stone countertops🤷‍♀.

[@p.3175]

Another use I have found for jams and jellies, especially blueberry and raspberry, is to make salad dressing. I use olive oil, balsamic or apple cider vinegar, basil, salt , pepper, jelly or jam to taste. You can even add a little minced garlic. It is delicious!

[@foodprepguide]

Genius!!! Definitely trying this. Thank you for sharing! ❤️

[@enna4986]

Yum

[@marking-time-gardens]

Thank you! Great tip!

[@Jen-CelticWarrior]

This sounds delicious, and I love to make my own salad dressings! I will certainly try this.

[@573-f5s]

I just found your channel and you got my sub. Because I agree there's no prepping without God. He's the reason for the prepps ❤...

[@foodprepguide]

Welcome to the channel! ❤️

[@roberttolliver6335]

I'm canning pinto right now. Canned vegetable broth yesterday. I'm a widow now so I'm using pints. ❤

[@foodprepguide]

Nice! Keep stocking those shelves! 🙌🙏

[@roberttolliver6335]

Brining turkey gizzards now. Will can them in 2 days. At $1.78 lb it's way more nutrient dense than steak. Happy Canning to all❤❤

[@Jessica-ul6me]

Pineapple zucchini 😮 very smart! I love zucchini bread so I'll have to try this because the fruit cups are really expensive. Great stuff! God bless you all!

[@MindyMouser]

Oh, years ago I was canning strawberry jam and jelly and on my last batch I didn't have enough strawberry to make a whole batch so I ended up using pineapple juice. I think it was almost a cup and a half for that batch. But it turned out great and was everyone's favorite! From them on, I started making strawberry pineapple jam.

[@foodprepguide]

Yum!! 😋

[@kathleenredick275]

I have done similar - making plum jam and added peaches to extend the last batch.

[@Gardeninginpearls]

I love happy accidents in the kitchen!

[@MindyMouser]

@@Gardeninginpearls exactly!!

[@dawnyoung9898]

​@@kathleenredick275just did this and it was excellent 👌

[@readyornot316]

One of our most valuable resources over recent years has been harvesting free wild blueberries from State land (late July-August in Michigan). Obviously they are organic and full of intense flavor. We eat them daily in oatmeal, waffles, pancakes, and as jam and juice. There are no limits on what we can collect; it’s saved us so much money.

[@foodprepguide]

Yum! What a blessing!

[@PeeWeeNut5utube]

We lived in the UP of Michigan for two years. We picked a lot of wild blueberries and canned several things with them. Their flavor is so much better than any store bought blueberries. I miss getting them a lot!

[@morganalori]

I used to go blackberry picking near Oroville, CA near my aunt's house. the jam/jelly I made was amazing. tasted of summer. Perfect Christmas gifts too. Sadly no family there anymore. I miss those berries

[@kathleenredick275]

Wow! I got something valuable right off the bat! I never thought about making a HUGE batch of broth in my electric roaster. ❤

[@foodprepguide]

Glad it was helpful! ❤️ Love that roaster!!

[@ahealthierdog]

Same

[@mrspisky]

I have one of those big roasters and I’ve never thought to use it for making broth. Such a clever idea, I will definitely be trying that out.

[@foodprepguide]

Love being able to make so much at once! 🙌

[@lifecharms_by_c2589]

I start follow you from Sweden today I like your videos verry mutch

[@foodprepguide]

Welcome to the channel! ❤️

[@engfoinroblox5710]

my favourite jam is rhubarb-strawberry. Rhubarb is so easy to grow a lot of, and the to avoid tons of sugar mix with strawberries. Also good as lemonade. Or what we in Sweden call queens jam, strawberry, blueberries and raspberries.

[@foodprepguide]

Yum! 😋

[@MindyMouser]

Thank you again for all your good tips!! Here's a trick for a quick dessert. Smear cream cheese on a graham cracker and top with your fav jelly or jam. Tastes like a cheese cake!

[@foodprepguide]

Oooohhh! Genius! ❤️

[@enna4986]

Yummy

[@rnupnorthbrrrsm6123]

That’s all I need is an instant cheesecake ❤❤❤

[@valjusp]

Love seeing you use an electric canner! A lot of people think this isn’t a good idea, but with grandkids this makes it so much easier.

[@foodprepguide]

Definitely more convenient!

[@veronicavatter6436]

I love love love my electric canner!

[@michellesapp7826]

I just bought an electric canner.

[@kathleenredick275]

I think it sounds like a great idea. Cannot afford one, and my 1972 Presto will never wear out.

[@craftsbeautyandlife5163]

I love my electric canner but Leisa,at Sutton Daze will say they aren't safe. I think they are.

[@kaymack5304]

Every video you do is so full of clear, concise information. You do an outstanding job!

[@foodprepguide]

Thank you for your kind encouragement! ❤️

[@mikevine1057]

I have always caned my beans in water. Watched you video a couple of weeks ago and had to restock my beans this week. Did all of my pinto and navy beans in beef stock. Oh my gosh, made some bean soup last night and it was a totally different soup.

[@foodprepguide]

Isn’t it amazing?! I was blown away, too. 😋

[@katieheidinger4635]

Thanks for the tips. What saves me alot of money is blending fruits & veggies together from my garden or other people’s trees and gardens & putting into ziplock bags & freezing for smoothies. Just defrost add a frozen banana put into blender and it’s a sweet nutritious delicious snack/meal.

[@foodprepguide]

Great tip!

[@readyornot316]

It’s so hard to find accounts that I’m on the same page with. Yours is one of those, and you are so appreciated. Love the concise but detailed info you present. Thank you!

[@foodprepguide]

How encouraging to hear! Thank you ❤️

[@MikkiandAngel]

I used to live in an apartment and I had a room that got the afternoon sun and my balcony got the morning sun, so I figured out how to grow some herbs on the balcony because I got SON in the morning and part shade which they loved and they thrived. In the spare room that no one really slept in I put a wooden plank down, protect the carpet, and I started growing carrots, lettuce, potatoes, and guess what it worked . I don’t recommend it if you don’t have access you can grow micro greens in a glass jar in the shelf near window even in your bedroom. It’s something that’s organic something that’s not full of toxins.

[@foodprepguide]

Great tips! 🙂

[@donnastormer9652]

Thanks! And I would add Ghee to your list. It can be open kettle canned, and last for years and years on your shelf. It’s a wonderful, healthy fat to always have on hand that has a high smoke point, much healthier than seed oils.

[@preppingmama]

Love having ghee in the shelf.

[@wompol7117]

my top 5 ones are: bone broth, tomatoes, milk, a variety of meats, and beans. in addition to having much more than a year’s worth of food for the family canned, we can juices, and dehydrate tons and tons.

[@marilyncausey9348]

Canning milk has been so handy for us! It's just my husband and me and we don't often drink milk so it's difficult to gauge how much and when to buy it to avoid waste. Having it shelf stable works out so well for us.

[@maryjanegibson7743]

Wishing you all the best as you raise your wonderful young family.

[@foodprepguide]

Thank you! ❤️

[@JcUDE]

I found an old recipe for strawberry jam and for every batch you make add one teaspoon of balsamic vinegar at the end of cooking. Sounds funny, but it makes the strawberry flavor so much better. Try it for one batch.

[@foodprepguide]

Interesting!! Strawberry balsamic glaze is delicious so it makes sense!

[@enna4986]

What about mixed berry jam?

[@foodprepguide]

That would be good, too. :)

[@rnupnorthbrrrsm6123]

Hmmmmm, I’m writing that down for next year !!!

[@MindyMouser]

@@JcUDE Oh my goodness! I'm going to have to try that!! Thanks!

[@sueyates3555]

Thank you for sharing these recipes with us. It’s gonna be nice having something you can make without all that extra stuff that they put in it at the store.

[@foodprepguide]

Absolutely!! ❤️

[@marking-time-gardens]

Absolutely! Prepare our hearts first and foremost and be faithful to be prepared for everything else! Just found your channel and subscribed! Blessings Kiddo!🌻🐛🌿💚🙏💕👵

[@foodprepguide]

Amen! Welcome to the channel! ❤️🤗

[@hello-vs4me]

Live in apartment don't have any room for canning am stocked up 10 pounds every beans 50 gallons powere milk powdered eggs powered peanut butter and 50 pounds white rice

[@foodprepguide]

You’re doing what you can, and it sounds you’re doing excellent! 🙂

[@enna4986]

Store water in snythjng you can regardless of size of place. Not just filter. Actual water.

[@enna4986]

If you have a real bathtub get a water B.O.B. And if water gets interrupted race as fast as you can and fill that BOB in tub. You will need water IF things go south.

[@enna4986]

Is there anyway to make beans taste fantastic without pork? I’m crazy about pork but trying to move away from it.

[@hello-vs4me]

I have alot of water too

[@GrandmaGingersFarm]

Great ideas. May YAH Bless

[@darsuperhappy5841]

Bravo! Great job. Lots of hard work. Wonderful job! As you preserve more and more you learn so much. I'm 60 and i watched my mom and grandmother growing canning and preserving. They were adamant about using pure utensils. No plastics. We live in an era now that it seems that's all that is out there. We need to get back to using pure metals and wood. Our bodies are feeling the effects of all the plastics.

[@preppingmama]

You just came up in my feed today. New sub. Thanks!

[@foodprepguide]

Welcome to the channel! 🙂

[@lisagrafton2529]

Have you tried making a green tomato relish, with leftover green tomatoes at the end of growing season? I highly recommend trying a small batch,(I saw a recipe online, that is close to my family recipe, but a small version). My mom’s recipe, she’s 85 years old, called for a brown grocery store paper bag of green tomatoes! Talk about proper measurements!!!😁 I have 8 brothers and sisters, and we all still love it! It’s got fall spices and we put it on roast, as a condiment; but our favorite way to use it has always been over a dish we call German pizza. It has layers of fried potatoes, fried spam (or ham), & shredded cheddar cheese, we repeat layers, then pour beaten eggs over top, and cover and put in oven to bake. Remove cover, add more shredded cheese, and put back in oven to slightly brown cheese! For a quick version, I use frozen, square cut hash brown potatoes with peppers and onions, and beaten eggs, and shredded cheddar cheese.Sometimes I add pieces of pre grilled steak pieces I get from Sam’s club, that I cut in even smaller pieces, and mix it like an egg scramble, that takes only minutes to make! I put some green tomato relish over mine! The contrast of savory and sweet tomato relish, with cinnamon, nutmeg, cloves, is an absolute delight! It can also be used on burgers and hotdogs! I highly recommend people try making it at least once! Just google green tomato relish! It has onions, bell peppers, vinegar, sugar, and spices, along with the green tomatoes!!

[@foodprepguide]

Yum! We make a green tomato salsa verde, but I haven’t done just a relish with it. I’ll have it to try it. Thanks! 😊

[@mush3199]

Oooooh sounds yummy!! B

[@susanparrott7785]

I use green tomatoes in my “last of the garden” relish. Usual ingredients are red and green tomatoes, cucumber, zucchini/yellow squash, and peppers with lots of onion. My husband loves it on sandwiches.

[@bw3506]

That relish sounds like Chow Chow but it would be minus the fall spices. Interesting. I like the German pizza idea. Ever tried sour kraut in it? Thanks for the ideas! 👍

[@heddydawne]

That sounds delicious! I may have to try that next year! I look forward to my green tomatoes as I make my own green chile enchilada sauce with them, it’s delicious! Nothing beats homegrown, home canned, and homemade from scratch! I like knowing what I’m putting in my body!

[@lindaorozco4595]

YOU MAKE THE CANNING LOOK SO EASY 😊😊

[@caralyn-ca-5016]

So happy to find your channel. I like everything u are doing. Ty!

[@foodprepguide]

Welcome to the channel! 🤗

[@roberttolliver6335]

Since it's Thanksgiving time I got Turkey gizzards for $1.78 lb to can. ❤❤❤

[@cbak1819]

Great video for prepping.

[@seg2895]

I am a canner. Have 90% of what you recommend. I also do have dozens of home canned fruit syrups, applesauce, apple pie filling, refried beans starter, meats, soups and more varieties.

[@foodprepguide]

Yum! We do most of those too. 😋

[@morganalori]

Another use for jams and jellies. Smoothies/milkshakes. Just add dairy of choice. Quick way to have a nice strawberry/fruit smoothie in winter. Also goes well on ice cream. Another use for the jams/jelliies is to warm it up a bit so it flows, thin with a bit of juice and now got a great drizzle for cakes or soda water for a spiffy drink (italian soda). I do this with lemon curd (thin with a bit of lemon juice) and it's amazing over pound cake with some raspberries (or raspberry jam)

[@morganalori]

I've been freezing my broth. no clue why I didn't think of canning. I have the jars already. thanks for waking me up and freeing up space in my freezer.

[@foodprepguide]

Those are great ideas! Thank you for sharing. 😊

[@lusnorthernhome3410]

I make zucchini marmalade and relish also a very delicious cake. We eat it with out icing. I also can apples sliced in a very light syrup , it can be thickened and make apple pie. Cinnamon added in or a few cinnamon hearts and eaten as a side or just shove an immersion blender in it and you have applesauce.

[@foodprepguide]

Yum! 😋

[@mush3199]

Excellent video. Th one thing I always can is tomato sauce from the garden. It just tastes soooo much better than store bought

[@foodprepguide]

Thank you. Yes, it does! 😋

[@sharonsmith2591]

I have just found you. Please show some recipes with the ingredients and method as my video doesnt come up with recipes in the description. I dont get a description section. Really enjoyed your video, onion broth sounds great. Would like to know details for salsa and pizza sauce. Zucchini fruit looks good too. Many thanks from West Australia ❤

[@foodprepguide]

Welcome to the channel! 👋 We have detailed, full-length videos on the channel for all of the canning recipes shown in this video. You can find them on this playlist - kzbin.info/aero/PLq2MiMI-edEqRP_CDWwXVyr4iEeIYC72Z&si=PO3_pb-sSB4kUg-z You can also find many of our recipes in written form on our blog - foodprepguide.com/blog/ Hope that helps! ❤️

[@mimiof4crazykidspaige539]

Love this video...after trying a ton of pizza sauce recipes....my favorite is the Mrs. Wages pizza sauce. It's all natural ingredients & it's wonderful.

[@foodprepguide]

I plan to try it sometime!

[@thedirtygardener]

I’m really interested in the quick Cole slaw base. I have a really small garden so I can’t grow in bulk. Can I freeze the cabbage until I have enough to can or will that change the texture of the cabbage?

[@foodprepguide]

Unfortunately, freezing cabbage changes the texture considerably. You definitely wouldn't get that "crunch" in the coleslaw. Can you half the recipe? Or even quarter it?

[@ltodd79]

Girl, these are some brilliant suggestions. My compliments to you for developing these recipes and meal preparation strategies.

[@foodprepguide]

Thank you! Most of these recipes come from the NCFHP, so you can find them in written for there or on our blog - foodprepguide.com/category/canning/

[@ourlongwayaround9583]

Just randomly found your channel. The intro /background story had me hooked! So glad to find this.

[@foodprepguide]

Glad to have you. Welcome to the channel! ❤️

[@fancythat5136]

She is a wonderful Mom who is preparing nutritious meals for her family instead of scrolling on FB all day like so many. As food prices escalate she is spending her time wisely. You go girl!

[@foodprepguide]

Thank you for your encouragement! ❤️

[@ChantalM3]

The compliment is great, but why bring comparison and shaming of other people into it?

[@roflpill]

​@@ChantalM3 maybe it's your own shame you feel, but comparisons aren't inherently shaming. Truth is that a lot of time is lost to mindless consumption of social media, and this commenter simply said she's using her time wisely, to nurture her family and save some money in the process. The comparison simply helps illustrate the point.

[@YasChosenChild_70]

I know. I would LOVE to be able to live like that. I Atleast started trying to garden & can past couple of years. Wish I would have done that years ago.

[@Hayden-rc1ru]

Says the person doom scrolling on KZbin. You can keep the holier than thou attitude.

[@gilamonsta5123]

subbed due to this video , thank you!!!!!🥰

[@foodprepguide]

Welcome to the channel! ❤️

[@mycozygardencottage]

Oh my goodness....I LOVE the idea of using all that zucchini to make FRUIT! Wow! Thank you!

[@foodprepguide]

Yes!! 🙌 Just have to be sure the juice is acidic enough. Ph strips are a must! So good!

[@kycatrescue7305]

Great video! Im curious if you have ever tried Tattler reusable lids? I use them for canning less expensive foods like broth, soups, etc. that I know I will consume usually within a year. After the initial investment and learning curve, I find they save me a lot. Also, I like your electric canner, but still love my old 1970s Mirro Canner. 😊

[@foodprepguide]

I haven't tried them yet. :)

[@jennyedmiston6930]

Freeze tomatoes & thaw, then peels slip off, quarter them to drain more & water comes out making a thicker sauce. Can’t remember creator I saw do this or would credit that lady. They had an overrun and just threw them whole in freezer and learned this trick. TY for content❤

[@foodprepguide]

That’s what I do when I’m wanting to also produce tomato juice and tomato powder. ❤️ It’s such a great method. Thank you for sharing it!

[@shellakers10]

Good ideas! Thank you for sharing what helps your family! 😊

[@bettye444]

Very good presentation. Very professional and to the point.

[@foodprepguide]

Thank you! 🙂

[@villagesteader3552]

I make what I call a strawberry rhubarb compote that is so delicious on oatmeal, yogurt, ice cream, basically anything! I make it just like a jam and processed like jam without pectin. I’m new to your channel and I think I’ve found a good one! ♥️👍🙏🤓

[@foodprepguide]

That sounds soo good! I’ve never grown rhubarb. Maybe I need to add it to my lineup next year. 🙂 Welcome to the channel! ❤️

[@villagesteader3552]

@@foodprepguide it does take time for the plants to be productive, but they are perennials! Definitely worth having for our family. My husband is the pie baker and his favorite is rhubarb!

[@cubmaster1028]

Awesome video. Thanks

[@foodprepguide]

My pleasure! 😊

[@sheronhebert3955]

Hi! Just found your channel and I love your content! Thank you for sharing your work with us!

[@foodprepguide]

My pleasure! ❤️ Welcome to the channel! 🙂

[@kristacoleman4712]

Some of my favorite money saving canning items: meats, beans, broth, jams/jellies, juice, chili base, and soup starters. I appreciate you making this video and giving me some more ideas (like onion broth- I only make beef, chicken, veggie, and bone broth currently).

[@heartwork8318]

Great video! New subscriber from Florida here! I think I am most excited about the coleslaw starter! Can’t wait to watch your other vids! Thanks for sharing! ✌🏻🫶🏻

[@foodprepguide]

Welcome to the channel! 👋

[@spoolsandbobbins]

You have to be pretty savvy to homestead these days. It’s mostly more expensive than buying your food here in Canada. They’re making it more and more difficult. We’re in the same boat and only God is pulling us through! We make zucchini salsa. Wayyyy yummier than just tomato.

[@norkyjune]

This was so helpful. I would like to expand my things I preserve by canning and this gave me some great ideas. Thank you!!!! May God continue to bless you and your family ❣️

[@foodprepguide]

You are so welcome! Can’t wait to bring y’all more meal in a jar recipes. 😊 We ate the chicken and gravy one tonight. So good!!

[@foodprepguide]

You are so welcome! Can’t wait to bring y’all more meal in a jar recipes. 😊 We ate the chicken and gravy one tonight. So good!!

[@kricketcooper5024]

I do the same thing with my homemade freezer jam. Love using raspberry jam to flavor yogurt or kefir.

[@foodprepguide]

So good!

[@countrysister700]

I see the example where there are 5 big jars in the canner. Are those half gallons or is this a 2nd smaller canner? I see the one in the product list is a 12 qt.

[@foodprepguide]

The big jars are quart jars. The canner listed in the description is indeed a 12 qt canner, but that measurement is it's liquid capacity. As a pressure canner, it holds 5 regular-mouth quart jars.

[@countesscable]

I’m intrigued by the pineapple zucchini. I’ve never heard of that. It is reminiscent of preserves such as ‘marrow jam’ made here in the UK during rationing in WW11. Sounds more delicious though.

[@foodprepguide]

It's delicious! But please note that it's only safe to can zucchini with highly acidic fruit juice - like pineapple juice - and with added lemon juice. I only mention this because I saw your previous comment, and it appears you are new to canning, and it's very important to understand pH and acidity when canning. You're going to be hooked on canning before you know it! ❤️

[@countesscable]

I’m dying to have a go at canning! Currently I only make jams, jellies, chutneys and pickles.

[@tonyacrittenden4879]

I wonder about adding the skins of veggies and if they are introducing dirt and germs. As a cook, I have always thrown those out because I never thought they were clean. Thoughts?

[@foodprepguide]

When canning vegetables, I peel them first. When I make onion or veggie scrap broth, I clean them well and soak in a food-grade hydrogen peroxide solution, then rinse. For onions, I don’t use the root end (because it’s too difficult to get clean). 🙂

[@norasayre8318]

I make what I call poke cake, you bake a cake homemade or box mix, after cake has cooled a little use a wooden spoon handle and poke holes everywhere in your cake, heat some jam up in microwave until runny pour over cake, when we serve cake we cover with cool whip, one of our favorite desserts

[@foodprepguide]

Yum! 😋

[@TRINITY-ks6nw]

Awesome family

[@trishagusler8985]

Thank you 😊

[@foodprepguide]

My pleasure! ❤️

[@Offgridlee444]

Hi new to your channel! Great job, it’s a lot of work but so satisfying! I just finished the last of my canning, I think! Lol

[@foodprepguide]

Welcome to the channel! 👋 Definitely satisfying. ❤️

[@MindyMouser]

@@Offgridlee444 Hi! Had to comment to you on the "last of my canning. I think" Isn't that always the case? Lol! I'm still getting okra from my garden so I've been pickling it and "I think" I'm done with that now because we are getting our first frost here in my neck of the woods.

[@Offgridlee444]

@@MindyMouser so true! Canada here, and I just posted a video of canning salmon, because I was gifted one from our neighbor. So ya you never know! Take care 😊

[@Deeelite-17]

Wow... you're amazing 🎉❤

[@foodprepguide]

Aww, thanks! 😊 To God be the glory! I was once bedridden, but He set me on my feet again! 🙌

[@ThatBritishHomestead]

I am the same with buying things form the super markets. We eat pizza every week, but had to be homemade bbq yum

[@poodledaddles1091]

I think canning onion broth may be in my future!

[@laurielyon1892]

I really need to try out the onion broth and see how we like it. I'm sure it would be good with the potatoes because I fix fried potatoes and onions all the time with our hamburgers. I've also taken the zucchini and shredded it and made the pineapple zucchini. I will use that and make a dump cake where I put that on the bottom, add cherry pie filling, then some cake mix, and then slice a stick of butter on top and bake it. SO GOOD! I make a pickled coleslaw with red and green cabbage and shredded carrots and the regular brine. It is one of my favorites! It tastes so good on tacos!

[@foodprepguide]

Yum! That does sounds good. 😋

[@genevievetraub4734]

I love the coleslaw starter on tacos and salads.

[@foodprepguide]

Why have I never tried that?! Genius!

[@mealbla7097]

New to channel. Broth is amazing! Do you like that canner??

[@foodprepguide]

I love it!! Welcome to the channel. 👋

[@deemckinney1486]

New subscribers look forward to learning

[@foodprepguide]

Welcome to the channel! 👋

[@countesscable]

What is the difference between hot water canning and pressure canning? Is it used for different food and why?

[@foodprepguide]

The very basic short answer is - high-acid foods are water bathed and low-acid foods are pressure canned. That said, understanding this topic in depth is the key to canning safely. I highly recommend studying this topic from a trusted resource. We have an online Canning 101 Master Class that allows you to study at your own pace here: foodprepguide.com/shop/course/canning-101-master-class/

[@foodprepguide]

The very basic short answer is - high acid foods are water bathed and low acid foods are pressure canned. That said, understanding the details of pH and acidity is the key to canning safely. I highly recommend studying this from a reputable source. We have an online Canning 101 Master Class that allows you to study at your own pace here: foodprepguide.com/shop/course/canning-101-master-class/

[@preppingmama]

Water bath canning: high acid foods like jams and pickles, most tomato products. Pressure canning: low acid foods like meat, veg and beans. These are safety guidelines based on scientific testing. A great resource for safe home canning recipes is the National Center for Home Food Preservation website.

[@YasChosenChild_70]

How one are most of those canned goods good for usually? Do they last all through the winter for you? Thank you. ❤

[@foodprepguide]

They should last for years. 🙂 For us, we pretty much rotate through our entire canning pantry every 18 months or so.

[@YasChosenChild_70]

@@foodprepguidethank you!❤ I pray we “can” get to that point of preparation! Great guidance & teaching! God bless!❤

[@jacquelinelykins4485]

I use some of my strawberry jam for an additive for strawberry cake. My grandchildren love it. I would love to know where you get the tomato powder from. Thank you for your ideas. I have never made onion broth. That should be good. I love canning.

[@foodprepguide]

Yum! Before we started making tomato powder ourselves, we bought this brand: amzn.to/3M7f5xM Now we make it as shown in this video: kzbin.info/www/bejne/foSsqYCPmZqnsMUsi=yK7o2dcNXagJaL2K And with the tomato skins leftover from canning. 🙂

[@dougwilliams216]

I have an old "Organic Gardening" magazine recipe for zucchini using Jello powder--any flavor.

[@foodprepguide]

Interesting! Pressure canned I guess? Or does it also use pineapple juice?

[@trishcraig723]

Looked all over and can't find the recipe for onion broth. Can you please post all the ingredients/quantities and time cooked? Thank you.

[@foodprepguide]

The onion broth info is in this video starting around the 19 minute mark - kzbin.info/www/bejne/gKSXkKekhKh6qLMsi=eArvrbr7xiZTzCik We just fill the roaster oven with onions, onion scraps (not the root ends), and even green onion leaves. Fill with water and season for taste.

[@hello-vs4me]

I got a sealer from walmart for 10 dollars works great

[@foodprepguide]

That’s great, but I just want to make sure that you understand a vacuum sealer does not do the same thing as canning. You can’t vacuum seal these canning recipes - that would not be safe.

[@renees4278]

I can salsa and spaghetti sauce. Both have gotten so expensive I saw jars of each going for $4 - $8 each last week at Publix.

[@foodprepguide]

Those are favorites around here, too! Prices just keep going up - ugh. 😔

[@1-God1-Truth1-Life1-Forever]

I properly treat most veg and fruit skins before dehydrating and powdering (including onions). I freeze them until I collect enough to make dehydrating worth my time

[@lisaaustin6403]

Never heard of flavoring yogurt. Im going to try it

[@sharonr1824]

To add to your strawberry jam, find someone who has raspberries and blackberries. You can make them into a jam, or if you have them slightly less firm, a syrup for pancakes. I put up raspberry jam every year, and love it. When I get strawberries I put those up for my husband. This year, my sister who lives on the west coast, came out and brought a case of blackberries for me. I put them up as a syrup jam, and my friends love it. You can use it as a jam, or as a syrup. water bath the blackberries for 10 minutes in pints, and you can alter the sugar amount if you want it less sweet. Even in my 60's, I still love PB&J sandwiches with homemade jam.

[@foodprepguide]

Yum! 😋

[@pjd2709]

Just a FYI your canning head space tool, the smooth rounded is for de bubbling is for tool.

[@nancyhenry3203]

Do you use any kind of rack in the pressure canner? I'm afraid the jars will rattle around and break without a rack....

[@foodprepguide]

Yes, a rack is a must. I just use the one that came with the pressure canner. 🙂

[@ahealthierdog]

Great video

[@LairdFamily521]

I'm really interested to know how many tomato plants you all have. It's taken us all season just to grow enough for 1 batch of marinara sauce.

[@foodprepguide]

I’ve increased the amount every year for that same reason. This year, we grew roughly 30 tomato plants. And we still buy #10 cans of tomato sauce to make our pizza sauce, etc.

[@preppingmama]

22, and it’s not enough

[@shericrumpacker-zo9hp]

Do you have your salsa recipe somewhere. I just found you and am excited to learn!

[@foodprepguide]

Here it is 🙂 - foodprepguide.com/best-mild-salsa-for-canning/ Welcome to the channel! 👋

[@tondamccarthy6537]

Love your channel ❤

[@foodprepguide]

❤️

[@mariaeberle2886]

Just a quick comment about your pizza sauce, if you will allow it to cook longer, it will thicken and make it more flavorful. ❤

[@foodprepguide]

Thanks for the tip!

[@mariaeberle2886]

@foodprepguide It's the Sicilian in me 😉

[@sweetpeahome]

would the coleslaw recipe work/taste ok with alot less sugar

[@foodprepguide]

I don't know about taste but, safety-wise, it would be okay because the vinegar brine is what makes it acidic.

[@corrinnacorrinna5572]

Im interested in the coleslaw mix. Is it still crunchy? Thanks for posting your canning.

[@foodprepguide]

It is! 🙂

[@enna4986]

Subbed. This is fantastic. Where are the recipes?

[@foodprepguide]

In the description box. 🙂 Welcome to the channel! 👋

[@auswindall]

Thank you

[@Myspicyonion]

Ive canned mirepoix. I was really nervous since its rebel canning but turned out ok...i processed the small jars for 90 minutes brcause i was so nervous lol

[@foodprepguide]

It’s on my list to try! Untested doesn’t mean unsafe if you know what you’re doing. It’s really just a mixed vegetable. Excited to try it!

[@kimberlieiler3208]

Love your ideas!

[@danielleterry2331]

Thank you so much for this vid and info my sister in Christ, I can’t wait to make some onion broth 😁 and I had no idea zucchini can be so versatile, I have such a hard time growing zucchini or any squash for that matter but I can buy in bulk and still try to add it to my pantry

[@foodprepguide]

Hope you enjoy it! ❤️

[@blancapereira791]

You can grow your own turmeric from store bought turmeric roots.

[@sn232]

I cannot find directions on safely canning vegetable broth on the National Center for Canning's website. I only see the vegetable soup recommendation of 60 -75 minutes pressure canning. Do you have a link for the vegetable broth? I know the ph is different from meat, want to make sure this is 100% safely canned. Thank you.

[@preppingmama]

Pressure can veg broth the same as any other broth.

[@foodprepguide]

Vegetable broth is lumped in with meat-derived broths. The NCHFP doesn’t separate the two. You can find several college extension offices online that mention how vegetable broth is treated the same way as chicken or beef broth. Here’s one - www.canr.msu.edu/news/preserving_your_own_broth

[@connieparker8896]

PLEASE HELP, how do you all keep your canned goods at a cool temp in the wintertime with the heaters going

[@foodprepguide]

We keep ours in closets, which are naturally cooler in winter, and a laundry room that stays cooler (in winter) than the rest of the house.

[@corrinnacorrinna5572]

Can your pizza sauce longer to thicken up. It is an acid & completely safe. It can't possibly be thicker than apple butter.❤

[@judyjohnson1012]

Have you ever used the Tattler lids for canning? That would save you tons of money since they are reusable.

[@foodprepguide]

No, I haven’t. Thanks for the reminder!

[@judyjohnson1012]

@@foodprepguide where do you get your metal lids? Have they held up and do you get them for a good price? Thanks

[@foodprepguide]

They are from ForJars online. They're my favorite! I buy them by the sleeve for slightly cheaper than Walmart's price for Ball lids.