Home Canning & Preserving~What I Will & Will Not Can Again! (Favourites & Failures)

The home canning & preserving season is upon us and in today's video, I will talk about what I will and will not can again and the ways I will change unsuccessful methods of canning! Food storage is gaining popularity again due to high food prices so it's important to preserve foods properly! Proper canning and preserving methods are not only important to save money but also to ensure there is no waste from your pantry!
#canning #preserving #food
Inspired by Suttons Daze 2020 Collaboration "What I will & will not can again"
Link to Suttons Daze "What I will & will not can again" playlist:
• Playlist
‪@SuttonsDaze‬
Pomona Pectin: pomonapectin.com
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‪@theprairiehomestead‬
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[@rootsanddirt]

When I have the watery salsa problem due to lack of meaty tomatoes, I add a high quality tomato paste at the end before canning. Helps a ton!

[@JG-ph3xg]

I would slice those pears, make a small amount of syrup from juice, whip up shortbread and press into a tart pan or pie pan then fill with pears and syrup and bake.

[@alanacawker-therusticwife]

Oh man, that sounds delicious! I need to try that...thank you for the wonderful tip!

[@jeannamcgregor9967]

An easy way to stop pickles from going mushy is to add a bit of tannin in: the tannin prevents the cell walls from breaking. I use a bay leaf but you can use other sources like grape leaves, horseradish leaves, cherry leaves, or even a tea bag. It works and is particularly good in fermented pickles. Hmm, I wonder if that would keep beans from going mushy? I'll have to experiment!

[@alanacawker-therusticwife]

That's a great idea!! I use grape leaves for my pickles so I bet it would work for beans! I'm going to try that too!

[@kathi7956]

If you use the grape leaves with green beans, please post how you did it and if it worked out. I always have a ton of green beans and they take up too much room in the freezer. I've tried canning them and they were ok, but a bit mushy.

[@alanacawker-therusticwife]

Food prices are soaring these days, so it is more important than ever to build up your food stash whenever you can! Sometimes canning mistakes are great lessons learned about what you won't can again saving you time and money for future preserving!

[@jimjordan5630]

Just now seeing this video after seeing your other 2 in the Canuary series. (Also a new subscriber). I'm glad you were not "short winded" (😁) as I enjoyed your information. Your family is most fortunate and lucky to have you. I know you are much appreciated and loved. Thank you for your videos and information. Take care and many blessings to you and your family, and your channel as well!

[@die-hardhexican9905]

Thank you for your thoroughness. Sometimes certain things just don’t come out the way you want and now I am learning from all of you.

[@LazarickHomestead]

Your jars look beautiful! Its good to hear why you wont can things again. Helps us out tremendously!

[@jenniferspeers2453]

I really appreciate videos like this. It helps me figure out things to try, or avoid.

[@AlanaLee-xv2qy]

Interesting summation. I do like the canned beans with the method you mentioned but I like your notes on other canning experiments.

[@froggy0165]

Pickle the jalapeños, then you chop them and mix them with mayo and honey! Delicious on a burger, brat/sausage, fry dip

[@betterlivingonabudget]

Wow, your garden is incredible!

[@kathi7956]

Hi Alana, hope all is well. Gardening season is upon us and I hope you remember, when the time is right, to do a video for the relish using overgrown cucumbers. I'm also curious about your peach salsa. If you can that, please do a video!

[@MarciSilva-k2g]

Thank you for all the great information on canning, I'm new at this and need all the help I can get. Pretty lady, you did a great a great video.

[@skysweptdesigns]

I discovered that English cucumbers work to make my low sodium refrigerator bread and butter pickle recipe. I make them when the English cukes are on sale.

[@wolchfam]

Well I think you can eat a long time without visiting the grocery. Good job!

[@robertmarino2158]

Congratulations , what a variety, it's amazing what & how you do all you do ! You have a great system, & explain in detail very well , enjoy , stay safe , have fun !!

[@alanacawker-therusticwife]

Hi Robert! Thank you for watching and for your message! I will leave a link to the video I posted about how we store carrots in sand all winter long. Take care and have a great day! kzbin.info/www/bejne/aqTGZJSaqd-Ufqs

[@lorrysullivan9690]

Thanks for a great video, I listened while waiting for your Canuary video today. This year I've discovered the value of the dehydrator to supplement canning and freezing the harvest. I've found that the dehydrated tomato skins and seeds, when powdered, make a terrific, flavorful paste to thicken watery salsa and tomatoes. I've also dried and powdered jalepeno peppers to use for flavoring instead of freezing sliced jalepenos. You might want to consider the dehydrator when you find jars of food with disappointing textures.

[@susan-almosta_farm8823]

I use pickle crisp by Ball in all my pickling, not just for pickles and nothing comes out mushy. Also, on the dried beans, I never soak because like you said they come out too mushy. I don't boil either. Just straight up dried beans in the jar, add hot water (jars are hot too) and pressure can. Beans of all kinds come out perfect. That 1870's Homestead has a youtube channel that shows the way I do it. She has lots of great canning vlogs. Thank you for sharing what you will and won't can. You gave me some great ideas!

[@alanacawker-therusticwife]

Hi there! Thank you very much for watching and for sharing your tips...I will definitely try the pickle crisp as there is nothing worse than mushy cannes goods! That should work nicely for the jalepenos? Also, I will check out that KZbin channel you mentioned...it's always nice to see what everyone else is up to in their kitchens! Also, I am going to try the beans the way you do it for sure! Thank you again, take care and have a great night!

[@susan-almosta_farm8823]

@@alanacawker-therusticwife The pickle crisp will work wonderfully with the jalepenos.

[@susan-almosta_farm8823]

@@alanacawker-therusticwife And tomorrow I am pickling okra. Can't stand the stuff, but I have a neighbor a few acres away that loves it and one grandson too, so I'm doing it for them. I'll use the pickle crisp in each jar so they won't be mushy. Just another example :)

[@alanacawker-therusticwife]

@@susan-almosta_farm8823 That is so nice of you to share with your neighbour! I've never had okra before...what does it taste like?

[@susan-almosta_farm8823]

@@alanacawker-therusticwife Well, it has it's own taste. There's really not anything to compare it to. I wish there was. I'm in NE Texas and we chop it up, coat it in corn meal and fry it. In Louisiana they put it in their gumbo. Some people boil it, but it has a slime in it that I can't handle boiled. I'm sorry I can't describe it's taste. My husband couldn't think of anything to compare it to either.

[@kathi7956]

Thank you for the video, Alana! I will look for your video for making hotdog relish with the cucumbers that might be too big for other uses. If you haven't made one, maybe next season??

[@aprilp1095]

I have been steam juicing my apples and using the pulp for apple sauce. I’ve done sugar added and no sugar added. I use an immersion blender instead of leaving it rustic. Great video!!

[@alanacawker-therusticwife]

Hi April! I bet the apple sauce turns out delicious...perfect to have a stash for winter! Thank you for watching and I hope you have a great day!

[@aliceroche7057]

Thx! Good idea to use what we store.

[@alanacawker-therusticwife]

You are very welcome and thank you for your kind message!

[@gloriashaw1907]

Love your recipes

[@cbordes1]

Great video! I’m with you the on pressure canned beets. I didn’t like them at all! I love canned pickled beets and make them all the time, but the pressure canned beets, I couldn’t stomach and they went In the garbage.

[@billyshumate853]

Great video Alana. Sometimes you just gotta take the good with the bad when it comes to canning. Take care and have a blessed day and I'll see you on your next video.

[@alanacawker-therusticwife]

Hi Billy! That is very true...some successes and some not so successful! 😁 Thank you for watching and I hope your day is fabulous!

[@carole6779]

Great assortment of wills/won'ts. It really does come back down to what you and your family like to eat and whether the preservation method supports your style. For me, dehydrated peppers are the ONLY way I preserve them for storage. Otherwise, they might be an ingredient in something else, like a soup or a salsa. But never on their own. The mush factor is real, lol. Thanks so much for sharing! 🙂

[@alanacawker-therusticwife]

Hi Carol! Thank you very much for watching and for your kind message! I remember years ago, I would just can things for the sake of canning them and there was so much waste...it sure is a learning curve as to what every one likes, isn't it? I will definitely try dehydrating the peppers instead...great tip because the mush factor is real for sure! Haha! Thank you again for watching and I hope you have a lovely evening!

[@LoveMyCoffee10]

Love your video! Peach salsa sounds delicious, I will try it for a first time. When hot water bathing, how do you know how long to boil any fruit or Veg? I wonder if you water bath the Beets, they wud have tasted better? Your jars look beautiful...thank you. Blessings

[@Fayette123]

Thank you

[@lisaf7688]

Great info, thank you!

[@alanacawker-therusticwife]

You're welcome....thank you for watching!🌻

[@gloriashaw1907]

Thanks for info

[@artport7]

Loved this informative video... I am also a texture person and I HATE MUSHY or Mealy... Thanks for the tips!!

[@alanacawker-therusticwife]

Hi there...thank you very much for watching and for your lovely message!

[@Mistycolleen]

Have you ever tried using pickle crisp?

[@kelvingravel8699]

Hi Alana what a awesome video thank you, i think you should have a cooking channel the way you explain things is great easy to follow, it's great how you also show the things that don't work so good, the garden looks like it's coming along great you will be so busy soon picking all the vegetables, Sue has just taken the first butternut squash off so we are a bit further along the veg patch is in full swing, please take care and all of you stay safe.

[@alanacawker-therusticwife]

Hi Kelvin! Thank you so much...what a compliment that is...you have made my day! When I was little, I used to pretend I had a cooking show and even had an imaginary camera man named "Bob"! 😁 Now, I am the writer, producer, actress AND Bob the camera man! So funny! Did Sue make soup from that butternut squash? I love soup from squash and pumpkin...such a fall treat! Take care and have a lovely day! Say "hi!' to Sue!

[@kelvingravel8699]

@@alanacawker-therusticwife Hi Alana i think you could be the new Nigella ha ha 😂, Sue says hi 👋 she will be keeping the butternut squash for the colder weather because as yourself she likes making it into soup but we also love it roasted with a touch of black pepper and sea salt yummy 😋, take care and stay safe 👍 😊 .

[@katedenium]

I am also from Ontario...looking for places to buy bulk this year. (Near Southampton) The apple sauce could be used in baking recipes instead of oil. Been doing that for years.

[@crystalgiordano2990]

Can you share your Pickle Recipe you had mentioned

[@tinkertailorgardenermagpie]

Don't BOIL the liquid from your salsa; strain it! Makes a delicious drink on its own, but if you like a Bloody Mary, even better!

[@alanacawker-therusticwife]

Hi there! Thank you for watching and for the handy tips! I will try that! Have a lovely evening!

[@danielleosentoski520]

So are you saying you leave your pickling cukes whole? They look whole.. I’m so bummed my pickles are totally mushy.. I think maybe I’ll just not do pickles or stick to refrigerator ones..

[@alanacawker-therusticwife]

Hi there! I do find when I use fresh whole (small) pickling cucumbers for canning pickles, they stay crunchy! There are a few tricks like slicing off the blossom end (just a thin slice). The blossom end contains an enzyme that can make pickles soft. I like to use fresh cucumbers and I also soak them in ice water until they get processed. Also, make sure you use the correct processing time in your canner and don't over process either which can make them soft as well. I hope that helps! Thank you for watching and I hope you have a great day!

[@tracyg4783]

You might could make a pear butter out of your pears

[@kathygenovy3893]

Where are you located? It sounds as though you’re from Canada.

[@billbryant5225]

Lol. Fair enuf on what y'all won't can. But if I ship ya some peppers y'all wanna make & can some Habenaro Pepper Jelly? :)

[@alanacawker-therusticwife]

I would love to try habenaro pepper jelly...I bet it would knock my socks off though! 😁 My brother loves hot peppers and I have no idea how he doesn't burn the roof off of his mouth! Do you grow lots of hot peppers?

[@billbryant5225]

I used to. I don't really do much crop growin anymore. Whenever we left to do Baptist missionary work, we sold the farm. I intend to grow some peppers again whenever I get back down to West Texas 👍🙏🇺🇸👊