Bulk Canning | Spaghetti Sauce, Sloppy Joe Mix, Hot Sauce, and Fire Cider!

[@lauranobles1244]

LOVE your cat in the window during the video! 🐈‍⬛

[@kristinanoall]

I came to say the same thing! 😄 🐈‍⬛ ❤

[@mustwereallydothis]

Browning ground meat in the oven is something I hadn't ever considered. We have hundreds of pounds of meat to can, and that trick is going to be a real gamechanger. Thank you!

[@Tiffythompson17]

You tuxedo kitty in the window made me smile.

[@LittleMountainRanch]

That's Cleo.

[@Arkansasflamingo]

Love Ruthanne. If you eat something too hot, drink milk instead of water. Water spreads the oils and milk neutralizes the heat. Cucumbers work, too.

[@galeabbs2]

Or even anaseed does it also

[@susanhansen9934]

or sour cream, cheese, butter or any dairy product.

[@anounimouse]

They say even to eat bread instead of swallowing a liquid, as that will absorb the stuff on he spot whereas liquids send it down your throat.

[@Maria-ql3fc]

Yes milk works great for cooling the burn

[@Gracefulwoman]

I'm a wimp when it comes to hot stuff. My husband, on the other hand, can take heat. The hotter the better. To cool my tongue I take sips of milk as it cuts the burning quickly. I've also used sour cream when desperate.

[@DeeDee-tq4cg]

Chelsea along with the milk suggestion I would also recommend you rinsing out your blender between each batch.. The second salsa may not have been as hot except you blended it with the leftovers from your hot one without cleaning your blender. Just a thought.

[@diedertspijkerboer]

That's a very good point because heat of peppers is kind of a logarithmic scale. You can make a mild sauce a lit hotter with a relatively small amount of very hot peppers. Normally, the small amount left would be negligible, but with peppers, it might really make a difference.

[@JoAnnFerguson-z2p]

I was howling with laughter because I’m a baby too when it comes to hot, spicy food! I felt your pain! Loved the cat in the window! Cats make a house a home!

[@PaulaFischer-rj8bc]

I just want to thank you for tossing that hot sauce! I'm a quilter and gardener and I've just learned in the last few years that sometimes it doesn't matter if you have put time and money into something. Sometimes it just has to go in the trash, and you don't need to feel guilty about it. I Love your channel, and you!

[@sarahhatheway308]

Thank you for always talking theough the canning process, and safety/safe timing! It's so helpful to be able to see/hear you talk through the process- I'm more a visual/hands-on learner so this is great. Appreciate all the time and effort you put in to share with everyone!

[@JanUK-o7i]

Loved the supervisor on the window sill,🐈‍⬛. Xx

[@walkinghomeacademy6000]

About Fire Cider ... I've beg using it for over a decade. I use it when I wake up with a twinge of anything and with elderberry syrup. You take it every few hours until symptoms are gone. Then you take it over or twice a week. Let it steep for 6 to 8 weeks ... longer is better. And the kitty visiting in the window was just adorable. Lol!

[@janetbrowning9067]

There;s a cat watching in the window.

[@veronicavatter6436]

Pussy cat patrol keeping it all under control!

[@robinashultz7662]

A peeping “Tom” 😂

[@mcintyrefarm1558]

I was gonna say Chelsea do you ever feel like your being watched! Lol​@@robinashultz7662

[@colleenpritchett6914]

Just so you know the new lids and rings from ForJars are fabulous on the GEM jars. I have about 600 gem jars and they seal perfectly with the new lids and rings, so pick up some and give them a try!

[@nanathecanner]

Yes! I agree! The ForJars lids for Gem jars work great! Very little seal failures! Thank goodness for ForJars! Great quality! 😊

[@maggie-vl3tq]

Wouldn't miss a single vlog, You look chic in that jeans&shirt loved the look. Chelsea in her late 40s giving all the young women a run for their money. Love from India🇮🇳

[@colleenpritchett6914]

Fire cider definitely works - I added elderberry to mine last year, it was super kid friendly. Wasn’t sick once

[@andreamortimer2610]

I just made a batch and added aronia berries, cloves, thyme, oregano, and sage.

[@kellygillis8779]

I made fire cider for the first time last year. I love it. I take it every day when I’m around people that are sick to keep my immune system up. I didn’t have a cold last year at all first time ever and I use to take elderberry syrup

[@granmarene]

I love love love your place your homestead and your videos. You are an awesome person to share with all of us. Thank you.

[@lillie9117]

In the family restaurant we served hot and cool sauce. The base was tomatoes garlic onions peppers and shredded carrots the carrots added the sweetness. The hot just used hotter peppers.

[@wendyzimmerman6002]

I love Ruthanns channel homestead with the Zimmerman I can’t wait to see her video every Saturday, no nonsense, cooking and canning

[@lindagoodwin3908]

Habanero with carrots and garlic 🧄 is EXCELLENT!!

[@AZJH8374]

Chelsea is the only 💙 channel l look forward to watching DAILY. Thank you, young lady. 🙏🏻 God bless you all and many prayers 🙏🏻 Nurse Judi in Scottsdale AZ and Eucharistic Minister ❤️ 🙏🏻

[@Redmapleleaf113]

Cute kitty in the window! Remember, to cut through the heat in your mouth from hot peppers, drink milk. It really does cut through the capsaicin. Wine works too.

[@AZJH8374]

I can't believe you aren't at 25,000 subscribers. Come on, viewers, SUBSCRIBERS! Chelsea deserves it 👏 💙

[@wendyzimmerman6002]

She has 190,000

[@suzsnide03]

@@wendyzimmerman6002I believe she meant 250,000.

[@dgray2228]

i read190K subscribed???????

[@bonnied3550]

Just love the comment section so many great tips and suggestions and other wonderful comments shared. This is an awesome community❤️ Thank you Chelsea&Dan for sharing your journey and home with all of us❤️

[@lesleeallen5965]

The best hot sauce I e ever made is the peach salsa in the ball canning book pg 215. I blend until it’s smooth. Yum!

[@mustwereallydothis]

I've never heard of peach salsa before but now I must make some immediately. Hopefully I can find that recipe on-line. If not, I'm sure there are plenty other good ones out there.

[@debbiemoore9069]

​she makes using peach peppers to make the salsa. I think she got the seeds from Johnny or Baker creek.

[@lisanorris6518]

I love the cat in the window.

[@kaitlynbeans6133]

You can ferment carrots with your peppers to help dilute the spice of your hot sauce, and it will also add some more sweetness

[@laurahirsche3673]

Gems jars were sold only in Western Canada. They are a size between regular mouth and wide mouth jars. When I started canning 50 years ago, they were the size everyone used. Thanks goodness For Jars make gem lids as I have numerous jars in my supply.

[@Barbara-jd2sk]

I love for jars. Their kids are a never fail for what canning I have done in the past couple years. I have up on my ball lid stash and gave them to another gal that said she didn’t care if she got a failed seal from time to time. She was tickled for her loss and it made space for a few more boxes of For Jars.

[@nanathecanner]

I agree! Thank goodness for ForJars. 80% of my jars are Gem jars. They are jars that have been handed down from my grandmother to my mother to me. I love canning with them! 😊

[@susancampbell7279]

Love Ruthanne Zimmerman and you of course. 😊

[@metamud8686]

Just to put things into perspective: on average, the common cold lasts for about 6-8 days. If you take things like fermented garlic and / or fire cider, that duration changes to about a week.

[@janawright1715]

Again, I’m here watching you process tomatoes, I am allergic, but love hanging out with you! You make me smile and make my heart lighter. Thanks, Chelsea.❤

[@normarosado5697]

Chelsea absolutely enjoyed this video. Your multi-tasking is amazing. You inspire me to batch cook , even though my muffins where a fail, bad baking soda, however I was really happy in the kitchen. Thank you for sharing your many talents

[@jsmith8700]

Loved watching the cat in the window.

[@livingthegoodlifeinwales]

Hi Chelsea. I don't presume can, looong story, but I do steam can - recent purchase. I love being in your kitchen with you and this video inspired me to make a better spaghetti sauce. We call it bolognese usually. I'm making it now as I have a busy afternoon but I'm looking forward to sharing it with my family. I only had a small amount of my own home grown tomatoes but at least they are out of the freezer and now used!😊

[@mustwereallydothis]

For those who, like me, have limited jars and/or storage space, you can leave the extra juice from tomato canning on simmer until it reduces to half the original volume, or even more if you're careful not to let it scorch. Just be sure to note on the lid that it's concentrated and how much water to add before using it. You can do the same with broth and stock.

[@kimhupp6072]

I truly enjoy watching you. Your so real and easy to relate to. Thank you for your channel.

[@1944chevytruck]

Man, you deserve a long weekend or a holiday!

[@brendabrenda413]

I have more than enough hot pickled peppers in my pantry so this year I freeze dried different types of peppers (separately) then ground them into a powder. I can’t eat any of it but my husband sprinkles it on his food and says it’s great!

[@AZJH8374]

Where's your denim apron? I laughed when l saw you weren't wearing it. You are the hardest KZbin working homestead l've ever watched. Can't wait for planting season. Hence more harvesting, canning & cooking. God bless you, Chelsea 🙏🏻 ♥️ 😘 💖 🙏🏻

[@cmasters01]

I definitely would’ve rinsed that blender after the first batch of hot sauce 😂😂 that’s exactly how I would be!! I’m such a wimp with heat!

[@greenfoxgaming6721]

I don’t can any more, but thoroughly enjoy following your journey. 😊

[@lucindasutt7365]

You deffinitely did a lot more canning days, less at a time this year compared to what I watched you doing last year. Glad to hear you are not so utterly burned out this season. Makes for better memories😊

[@jamiekruger5517]

Omg I don’t even know what I’m watching… the cat!!! 🐈‍⬛ 🐈‍⬛ 🐈‍⬛ 😂😂😂❤❤❤

[@GrowCookPreserveWithKellyDawn]

What a fantastic day! Thanks for sharing it with us.

[@jamiesmith3837]

My great great grandmother only used wooden bee spoons when using her honey in anything. And that has passed down through the generation, much like her cast iron pots and pans. But she wood always take a metal utensil away from us kids and give us a wooden spoon to sneak a little honey..

[@yvonnemcgraw6652]

Salt neutralizes the Hot pepper, my husband a doctor said. I was thinking milk. I know milk helped me, so long as I held it in my mouth, but it didn't take it away. You were brave. Oh, and Love the kitty watching you in the window, how sweet.

[@mdavenport1988]

Love the cat peeking in the window.

[@andrewhammill6148]

I made a hot sauce with some of my peppers and added some tomato to it and one peach. Came out really good. I don't have a recipe though. I just winged it - like you. But it is a sauce you have to cook down, (similar to your tabasco recipe), and then strain through a sieve.

[@AnneQ-bk6wi]

This year I made three large batches of fermented hot sauce. I used a variety of hot peppers, sweet peppers, onions and garlic. I fermented that all together.? I added apple cider vinegar, when I blended everything together. Each batch has a slightly different taste. The last batch had habanero and ghost peppers in it. That one is very hot but my son loves it. I don’t have a particular recipe to share. I just measure with my heart. I still have to make our fire cider. I really enjoy your videos. I found you several months ago so have followed your garden and canning adventures. I grew up in Southwestern Ontario but live in Missouri now.

[@brianandtamiolson2330]

If you decided you were going to make spaghetti, I needed to go to the pantry for sauce how many jars of canned spaghetti sauce would it take to feed your family in one meal? I can’t tell you how much I adore you and this channel I have learned so much and have tried fermenting for the first time in my life and I love it.

[@joannjanssen5736]

The kitty in the window added to your canning video❤

[@daleplant5275]

Right before you mentioned the sauce I was thinking oh man that is not safe to can with how thick it is. Glad to see you keeping it real.

[@trudyhoffmann6405]

Our favorite mild sauce is jalapenos, like 4, 1 granny smith apple, onion, garlic and a little bit of cilantro. I blend it all up including the brine. You can cut out the seeds to lessen the volcano.

[@aloras405]

I am currently in the process of making sloppy Joe sauce as I watch. I’m using the recipe from the ball website. What a coincidence!

[@edwardleecaliforniausa]

Hi all lovely friends how are you happy Tuesday morning to you and I enjoy your channel and you all amazing supporter

[@mcintyrefarm1558]

Thank-you Chelsea your content inspires me to keep gardening, preserving and making from scratch for my family. My grandson and I are making fire cider today.

[@wrinklesandsprinkles]

I’m the biggest *whimp* when it comes to anything hot spicy!! Sometimes even black peppercorns are too spicy for me!🥵 The annual pantry video is visually pleasing and fulfilling❣️

[@kerrynphillips9153]

Hi. I love your videos so I thought I’d share with you a hint passed down from my grandmother. If you eat something that is too hot for you drink some milk or have a spoonful of yoghurt as the dairy will help with the ‘pain’ of the heat far faster & more effectively than water. ❤

[@alicedaley851]

You inspire me.. I love canning ❤ and love your program ❤

[@jacquiemarshall6843]

Your a powerhouse! Wonderful.

[@lizatkinson8034]

It's very interesting for me to see the time difference in gardening in BC and here in sw Ontario. We are currently waiting for the first full frost any day now so pumpkins are being harvested, corn is done, tomatoes are in there finally already, zucchini is done and there are just a few things like potatoes and very few beans left to finish

[@tracymyers9771]

Yay! I love new Little Mountain Ranch videos! I'm definitely canning some sloppy joes before our next cow comes in 2 weeks!

[@mustwereallydothis]

Chelsea, we just replace about 3/4 of the chili peppers in our usual fermented hot sauce recipe with red bell peppers to make a jar for those of us with "baby mouth" as my daughter calls it. The ratios depend on how spicy the chilis are and how mild or spicy we want the sauce to be. It does end up sweeter than the rest of our sauce. If you store it in the fridge, you could probably add a bit of honey right before putting it in the fridge, but I haven't tried that myself.

[@wendyr435]

Lol I'm with you on the hot sauce. No thanks to burning my taste buds off of my tongue.

[@jenniferr2057]

The pepper ferment liquid makes a delicious addition to brines.

[@debjohnson5976]

Photo bombed!! Cat in the window!!

[@susanmdoucetsd]

We make a "barbeque" sauce that's very yummy and very simple. I use my harvested chili peppers that I process into a simple hot sauce and freeze in ice cube trays. I just keep them frozen till I need one. The recipe is 1/2cup vinegar, 1/2 cup ketchup,1/2 cup mustard (I like to use half yellow and half Dijon), 1tsp black pepper, 1 1/2tsp garlic powder, 1 1/2tsp salt, 1 cube chili pepper sauce. I just put it in a mason jar and shake every so often till the chili cube is completely melted then keep in the fridge. It's supposed to be good up to a month but it doesn't last a week in my house. If it's too hot for your tastes double up your vinegar, ketchup, and mustard

[@preppingmama]

Nice mise en place!

[@tracymyers9771]

The cat staring at you through the kitchen window!😂

[@sofiacantuu]

for a lil spicy salsa i would do, 5 serrano peppers (u can add some bell peppers too if u want), cilantro (as much as u want), 1 medium onion, maybe 5 garlic cloves (sometimes i add more), 8-12 tomatoes, 5-6 green tomatoes, some salt if u want and a bit of water! then blend them and pour it in small pot and cook for a bit until it gets the consistency u like in a salsa! (this is something i do without a recipe when i make salsa but i gave u an approximate! )Hi from Cancun, Mexico btw!! new subscriber

[@roxanneonthemove4187]

Living in Southern California, we have quite a bit of spicy foods. There is less heat if you remove seeds from the peppers. To calm the heat once you eat any that is too spicy, milk is best or bread or flour tortilla will also help reduce the heat.

[@emmavik-fredriksson640]

I couldn't focus on your video, I was watching the cute cat in the window😂❤

[@riddle8062]

I am like you, I cannot do spicy sauces. It must be mild. Love the browning of ground beef in the oven! God bless you all!

[@ritahall8653]

Everything was beautiful

[@suenewson997]

Always enjoy watching you 🇬🇧

[@kaybusby7507]

You're braver than me with the hot sauce. The rest of your labor looks delicious. Thank you for sharing.

[@iartistdotme]

Great video today (as always) and as always I admire all you get done and you stay happy!

[@falusitablet8747]

Drink "Lassi" (or milk in a pinch) it's an Indian refreshing yogurt drink mix to take away the heat of their curries. It's very refreshing especially in summer. I also use ketchup to cut the Louisiana style hot sauce, to make a mild wing sauce. I don't like hot either, but I like tasty, try making a cheyenne pepper sauce sweetened with the ketchup. Yummy. You can also grow peppers without the heat. Not a penjos? and others ( not sure of the spelling) i'm going to try growing them next season. Sorry, I was laughing at your pain 😊

[@Jan-ob4dm]

The cat is so sweet.

[@janeweldon8874]

Thanks Chelsea for another informative video !❤

[@theresaegbuniwe5808]

Great job, can’t wait to see the pantry tour!!

[@kellisnow587]

The "trick" to making milder pepper recipes is to remove the seeds and pith before you do anything with them. This is how I make mild jalapeno poppers, cowboy candy (I use only jalapenos in my recipe), fermented and non-fermented hot sauce. I also remove the seeds from smoke peppers for paprika and chipoltles in adobo, though if you smoke the peppers first (which I do), removing the seeds is only partially effective at removing the heat.

[@marilynmiller9864]

The easiest way to get food from the freeze dryer tray to a jar is to slip a gallon sized ziplock bag over the end and dump it in there. Then pour it into your jar using a canning funnel. Easy!

[@janetgrooms]

Great video ❤

[@kristiking8170]

I love fire cider. Take a shot glass daily to keep sickness at bay. If you catch something take several times a day to get over it quicker. In my cider I use: Grapefruit Oranges Lemons Fresh ginger Onion Jalapeños Fresh cranberries Garlic Cinnamon sticks Rosemary Tumeric I don’t use horseradish because I don’t like it but also because it’s hard to find in my area. I don’t add the honey because I actually like it better without it. Cheers!

[@toliveischrist950]

I started to feel a cold coming on. 1 tbsp each elderberry/raw honey syrup and fire cider worked! Headache, sore throat and congestion gone by the next day😊

[@sandrad682]

We add curry and mustard to our Habanero hot sauce in addition to lots of onions, garlic and even a bit of rum. We make it pretty thick but then thin it with vinegar on smaller jars for every day use.

[@safepethaven]

Love your kitty friend watching from the outside window sill.

[@caseyscarrotpatch]

Ty, for the idea to make the sloppy Joe sauce!! I'm totally going to can this. It will be very useful. ❤🎉

[@barbaranoel6118]

I found some chicken and tomato bullion in the Mexican food aisle which is really good to use in casseroles, soups enchiladas etc. I think you could freeze dry chicken bullion and tomato juice or skins and make this

[@nightshadeacres]

Most definitely of the hot sauces I've made are cooked. It mellows the heat a bit. You can also add mango or pineapple, roasted, grilled, or smoked fruits and vegetables like onions, garlic and sweet peppers will help cut the heat.

[@maureenhobbs4163]

I am from the Caribbean and some of us love hot pepper 🌶 sauce right now I have eight bottles love Hot 🔥 sauce my girl friend came from TRINIDAD 🇹🇹 last month and bought me four bottles.

[@paulaworton7410]

Milk takes the heat off better than water. I follow a guy who's channel is called Chili Pepper Madness. I was just going to say he has some amazing recipes then you came on and mentioned him hahahah. That will teach me for commenting before watching the whole video x

[@SharonHenscheid]

SUPERB 💯

[@rachellincoln846]

Don’t take this the wrong way but watching you taste-test the hot sauces was the highlight of my day😂 You said you were interested in a sweeter, mild hot sauce…I don’t know if you are aware but you can add fruit into the blender with your peppers to add some fruity sweetness. The habanada pepper is the habanero but without any of the heat. It has a mild and fruity flavor. I would suggest watching the Pepper Geek channel on KZbin. They have a whole library of information on different pepper varieties as well as tons of hot sauce recipes. You would be surprised at the things you can add into your hot sauce recipe and the complex flavors it builds.

[@kristinagochnour3131]

Watching you try your hot sauce was hilarious! 😂

[@shelleyennis4489]

I'd like to see what you do with some of your preserves in smoothies. 😊

[@lylymongeon]

For a less spicy sauce, ferment bell peppers and make the sauce then add a bit of the fire sauces spoonful at a time until is where you like it. Tfs

[@christinafaughnan277]

It's easy to peel ginger with the back of a spoon

[@gloriaandrews9265]

To cure the heat from chilies, drink some milk, or eat some rice. For a more mild Jalapeño sauce, ferment them without their seeds. Flavor comes from the skin. Heat comes for their seeds.

[@reavisstockard2994]

Great video