Preserving Food For The Homestead Pantry

[@SadiesKitchen]

I wish your videos were longer. I enjoy watching your content and before I know it, it’s over. LOL

[@abbeyverigin]

Lol thank you! I will try for longer!

[@patriotmama]

I love the Forjars lids! I never have problems with lids not sealing. If you use the NOW brand zinc 50 mg tablets (putting one tab in each) before putting your water in your green bean jars, they will stay a vivid green just like they were on the plant. I started doing this a few years ago. It does not affect the taste at all. Just a tip I have learned in all my years of canning.

[@rebeccasanford8607]

Waving from East Texas! Very nice videos

[@abbeyverigin]

Hi Rebecca! Thanks for watching :)

[@debbiesykes5491]

Beautiful canning my Hat is off to you for not using gloves to cut those jalepenos it all looks great

[@cherylpresleigh6403]

Hi Abbey! I also make relish but a sweet one. I use it in my dressing for macaroni and potato salad. People are always telling how good my salad is lol. I used to chop dill pickles and put those in but one day I thought I’d try just adding my relish although it was a sweet relish. It turned out great and I’ve done dill since. I think I’ll make some dill relish this year just to have variety, thanks for sharing your recipe. Hope you’re doing well. Have a great week! ☀️

[@denisepineda1788]

What recipe do you use for sweet relish

[@abbeyverigin]

Hi Cheryl! I also make a sweet relish, we sometimes use it in salads as well. I love having both on the shelf. Hope you have a great week as well!

[@cherylpresleigh6403]

@@denisepineda1788 I use the Cucumber Relish in the Ball Complete Book of Home Preserving. It’s on page 15 in my book.

[@laiyalaiya6088]

Relish but in Tuna salad 😩 it’s so good

[@cherylpresleigh6403]

@@laiyalaiya6088 yes! I’ve used it in that too.

[@flipperc6042]

I add 1 tablespoons zinc to my Grn beans to keep their vibrant green color.

[@jasminenash9142]

Great progress restocking your pantry! I love seeing what recipes people make. I’ve made lots of different pickles but I’ve never made relish before. You made it look so easy! Thanks for sharing what is coming in from the garden.

[@abbeyverigin]

Thanks for watching! Relish is a staple for us, especially when the cucumbers get a bit too big for pickling

[@Imjetta7]

As someone who has canned grape juice with a steam canner, I did it with stems for years. One day I decided to try it without, and I’ll never go back. The stems add a slight bitterness that you don’t really notice UNTIL you do it without, then you realize those other batches DID taste a little differently. The “with” batches always a a little crystallized clump in the bottom and I didn’t understand why, but I *think* it’s the tannins from the stems. Anyway, take the time, it’s worth it.

[@abbeyverigin]

Awesome I appreciate you sharing that!

[@raritystables7784]

I was thinking the other day about a steam juicer. I was wondering what was left of the fruit and if there is enough flavor and content to make jams with. Btw, just found this channel tonight. Nice to find a fellow 🇨🇦 channel.

[@nadinefrandsen6087]

Hi Abbey. I enjoyed this video so much. I have quite a bit of frozen fruit in my freezer from the past year, mostly berries. I have wondered if when mixing fruits, if the acidity level is good for canning without added acid or sugars.

[@HelenaJehnichen-Hypnotherapist]

Thank you for showing how to make fresh juice with the steamer. Looks delicious!

[@abbeyverigin]

Turned out great!

[@muddyacrefarms]

If you want to get your grapes off the stem easily lay your grapes in between 2 dish towels and gently rub your hands all over them and they just come off and you don’t have to sit there and pick them off individually.

[@abbeyverigin]

Okay I’m going to try this! Thank you!

[@Imjetta7]

@@muddyacrefarms I’m going to try it too!

[@katherinelara1801]

Abby, I absolutely love your videos. Thank you so much for taking us along on these preservation projects. I particularly like how you continue to use vegetables that may have gotten just a little bit big. I personally haven’t found success in canning green beans yet. However, I haven’t done the raw pack method. I look forward to trying it.

[@abbeyverigin]

Thank you! I’ve found the raw pack method to yield better results but it also depends on the variety you can. Seychelles for pole beans or Goliath for bush beans I have found hold up pretty well through canning

[@JT-2012]

That juicer looks like a great piece of equipment. 👍😀

[@abbeyverigin]

It’s awesome! I was hesitant to add another piece of kitchen equipment but it really is worth it

[@daleplant5275]

I would test a batch of the grapes with stems still on. I leave stems on when doing apple sauce and it does not seem to affect the taste. When I do applesauce I actually use the pressure canner to soften them up. Just cut in half with stems and skin still on. Cook them for 5-10 minutes until soft. Drain. Process through Weston tomato sauce maker. This gives me juice and sauce to can.

[@abbeyverigin]

Oh that’s a great idea. I’ll have to give your method a try

[@lisahoffmann3274]

I notice your beautiful butcher block countertop in the videos. How do you maintain it? How did you seal it? I'm getting one soon and am a little nervous. But it's so beautiful.

[@abbeyverigin]

Hi Lisa! When we first installed them I just sealed them with a beeswax/oil mixture. I had to do it quite a few times at first for it to really absorb. Eventually for easier cleaning we found a food safe stain and I think polycrylic to finish with. We sanded them down to get out any stains before refinishing them. This has been easier for us to maintain but the great thing about butcher block is if they do get marked up or stained it doesn’t look too bad

[@laurielyon1892]

I love having diced tomatoes on the shelf. You mentioned you also pickle banana peppers like this. What do you use them for and how do you eat them? I have some banana peppers right now that I'm trying to decide what to do with them.

[@abbeyverigin]

Typically I use pickled banana peppers on pizza, in salads or pasta salad :)

[@laurielyon1892]

@@abbeyverigin thank you!

[@pamt8430]

Hey Abbey great video. Do you know why acid is added in pressure canning tomatoes? They process around the same time as potatoes and green beans that are low acid foods....I don't get it.

[@abbeyverigin]

Hello! My understanding is that without the added acid they’d need to process longer in a pressure canner to prevent botulism. I think I’d personally feel comfortable pressure canning tomatoes without added acid but everyone has different comfort levels with canning

[@danielleosentoski520]

Currently doing my grapes so excited to see you do your juice! I usually freeze it. So there is no need for lemon juice before canning the juice? Also is this concentrate that you would add water to? Thank you!

[@Imjetta7]

@@danielleosentoski520, I’ve canned grape juice for years, you don’t add lemon juice.

[@abbeyverigin]

Hi Danielle! Yes no need to add lemon juice. This does come out more like a concentrate, we typically dilute

[@cindylarade]

I always enjoy your videos!! Do you have your pizza sauce recipe in a previous video? Did you like it enough that you would make that recipe again?

[@abbeyverigin]

Hi Cindy! Yes I shared last year my pizza sauce in its own video. I’ve made it a few years now, we have tailored it to just how we like it

[@cindylarade]

@abbeyverigin Great, I'll check out that video and likely give it a try! Thanks!

[@shellyhageman8732]

Hi Abby, i really enjoy your videos. What do you make with the fruit waste after juicing it?

[@abbeyverigin]

Hi Shelly! I just give it to the pigs. I’ve heard of people using it to make fruit leather or jam but I don’t think there’d be much flavor left in it after juicing.

[@shellyhageman8732]

@@abbeyverigin the pigs would enjoy it 😊

[@carriecreates1207]

That is the biggest Zuchinni I have ever seen!! Also, did you give the grapes and berries to the chickens after you juiced them? I bet they went nuts!!! Thank you for sharing!!

[@abbeyverigin]

I left it a little too long 🤣 they grapes and berries went to the pigs! They loved them. Thanks for watching Carrie!

[@landlhoneycombhomestead3174]

hello Abbey.. I really enjoyed watching your video, what is the name of the juicer your using because, I've seen a lot of them on Amazon but I really want to invest in one that is good and something that will not work in the future. Thank you for sharing..

[@abbeyverigin]

Hello! Thank you! This is the one that I bought. So far I am happy with it! amzn.to/4gbjywE

[@landlhoneycombhomestead3174]

@@abbeyverigin You're so welcome and thank you so much for the information.. I'm going to probably have to wait until after Christmas to get one lol.. but I am going to invest in one... thank you again for sharing.. have a blessed day..

[@rebelragz9431]

What brand is your vacuum sealer? Does it do well with food that’s wet like corn or meats?

[@abbeyverigin]

It’s a food saver, I have it linked in the description box. It does work well with wet food, there’s a tray to remove that collects any moisture

[@jerilynmoyer6495]

@abbeyverigin I was under the impression that you’re not supposed to can on a glass cooktop. Apparently I was wrong or is there a specific kind/brand that is safe for water bath and pressure canning??

[@abbeyverigin]

Best to check the manual, some of the newer ones say it’s safe to do so. I am careful about making sure I don’t move the canner while it’s full. I also chose to get a presto vs an all American pressure canner since they are lighter

[@jimt6589]

Abby love your work. A dumb question what’s the best way of heating the beans for a side dish with dinner. I always find my canned beans are too mushy.

[@abbeyverigin]

I found that as well when I first started canning them. I think part of it is the variety of beans - I love Seychelles pole beans, they have the best texture canned or frozen that I have found. When I heat them, I use a cast iron skillet over medium heat. Drain the beans, add a bit of fat to the pan and then I add the beans and I don’t stir them much, maybe once. I just heat them quickly, maybe a couple minutes and that seems to prevent them from getting mushy

[@jimt6589]

Thanks Abby I appreciate your input. I am growing Jade beans dwarf they freeze really well and are great cooked for a side dish. I will give your reheat method a try for the canned beans and see how they taste.

[@terrafirma75]

What’s your opinion on using “old” cucumbers for the relish? I harvested them and forgot them on the porch for a couple day 🙈 so they’re not crisp anymore.

[@abbeyverigin]

This is how I’d use them! Maybe let them sit in the water salt mixture a little longer.

[@sarahtuttle9828]

Yum, plum salsa... would you be willing to share the recipe?

[@lindasyarnbarn5176]

Recipe is in the description box.

[@sarahtuttle9828]

Thank you! ​@@lindasyarnbarn5176

[@kskorner74]

It doesn’t make sense to add acid to tomatoes when pressure canning when the whole idea behind pressure canning is for low acid foods lol

[@abbeyverigin]

I agree