Money Savings - Canning Sweet Peppers & A Teaching Moment

[@patriciasmith5336]

Thanks for not ditching the video when it went wrong. Teaching moments are important to new canners! :)

[@carlabegel3076]

Thank you for continuing to show this video even when it failed. It was a teaching moment for us people who haven’t been canning long and we appreciate it.❤

[@kathi7956]

Hi, Leisa! I just wanted to share a recipe with you. I saw a video where you said not to can bell peppers because they get too soft. This is true, but I tried anyway because I had quite a few fresh and I needed to do something with them. Try this recipe as a pasta sauce: Sautée an onion that you have sliced or chopped up. Put a pint jar of canned peppers and a tablespoon of tomato paste through a blender / food processor. Add to the onion, add any spices (I just used onion and garlic powder, salt pepper) and cook for a few minutes until it is the density you want. Turn off heat. Add a tablespoon of heavy cream or something else like crème fraiche, mascarpone or even cream cheese and voilà you have a quick and yummy pasta sauce! I also froze some sliced up peppers and they kept their consistency better, but if you want to free up freezer space and you have a bunch of peppers, canning can be an option! Oh, I wanted to add that I also used the sauce on meatballs and that was good, too!

[@Sabrina1998]

Agreed. Wasting food is indeed criminal. I grew up in Communist Yugoslavia and stood in line for food and I feel exactly the same way about food as you do. Food is not to be wasted. No excuse is good enough.

[@pinschrunner]

Americans need to hear this message, Sabrina! It is coming here soon. Plant anything! Grow food

[@Sabrina1998]

@@pinschrunner you bet I am growing my own food. I have a big garden, we get our beef and our pork from friends that raise their own meat, I can, I freeze, dry, I dehydrated, I’ll make my own medicine from herbs and “weeds”. When the pandemic started, I knew Shead would go sour in this country. It was so obvious that this was a purpose for lock down of the whole world to see how many will comply how fast they can lock us all into our homes, not allowing us to work, not allowing us to travel, not allowing us to be with all of the bronze vendor in the hospital. It is nothing short of criminal, and only a revolution will take care of this matter in our country. I am ready.

[@denisedonaldson342]

I never knew you could just freeze whole. Awesome!! Beautiful. I WILL be doing this. Thanks!!

[@moniqueyap9193]

Those peppers look beautiful. And it's reassuring that siphoning and other "stuff" can happen to a seasoned canner. Thanks for rolling with it and still sharing the video.

[@C2yourself]

I'm imagining opening a jar of those peppers, sautéing in olive oil and garlic then dumping in a jar of Italian sausage! E Z P Z

[@leelaural]

its important for all of us to know what to do with things that don't work out....thx for the education....

[@TeamD2012]

I jumped backwards in my seat when the jar tipped & spilled some liquid. Like I’m gonna get wet from ur counter all the way over here in NJ 🤣🤣🤣

[@charleymarcus4325]

I loved my peppers,onions and mushrooms in a jar.On canning list

[@chloejasper6852]

Well... It's just as important to see something that goes wrong, as it is to see everything go flawlessly! So I for one appreciate the video!! Also must say, I really appreciate the narrative discussing debubbling & botulism! Did not know that!

[@virginiajune3817]

I am so glad you continued allowing us to see what the term syphoning looked like. Also letting us know that even the best canners have "stuff happen".

[@countylinehomestead1378]

Great video to watch for newbie canners like me. There can never be enough canning videos! Thanks Lisa!!

[@TXGardens6]

Great instructional video once again. :) Thank you for being so adamant about safety with canning. I am seeing far too many people taking the "my truth" approach to canning and it is so good to see you teaching people proper methods and emphasizing the very real prospect of food born illness from improper methods.

[@dianeb9435]

I have never thought to throw whole peppers in the freezer to use later. Thanks for the idea! Peppers are expensive!

[@ravenhummel8202]

For peppers that I do not grow, I purchase either at the farmers' market or on the reduced produce rack (99 cents for three or four in a bag).

[@lassie7777]

Thanks, had no idea one could can frozen peppers!! Canned peppers are great for putting on pizza's.

[@luckyrobinshomestead]

They are so pretty and colorful. In a pinch you take your lid lifter magnet and turn it upside down and use the handle as your debubbler.

[@debralabarge614]

It’s great to be able to learn from the errors of others. It’s great that we see this from “expert’s” thank you

[@chelseac4553]

I really appreciate that you still showed the results -- it is so important to see the result of when things go wrong!! Thank you thank you thank you.

[@rosejafari8917]

I find if I put a little water before and or as I fill the jar there are less air bubbles. Love seeing how easy peppers can be canned. Thank you.

[@chrishamill3170]

My thought process too!

[@voxintenebris6367]

I do the same with produce, fill about a quarter of the jar before I start filling, that way I know the base is sorted.

[@shelleyjohnston2537]

I love how you discuss the science behind why we do things in a specific manner

[@sheilaforde836]

Good to know that stuff can happen to experienced canners too. Learning a lot from you. Thank you so much. x

[@marygallagher3428]

Great video! Lots of teachable moments :-) Loved hearing that whole peppers can be frozen for later processing - going to try that soon!

[@ronaldwells1805]

I know there's a older video I like going back and looking at your videos great job

[@allsorts4041]

These jars of peppers look beautiful all the same! Leisa a similar incident happened to me... and it ended up being my overpressure plug - it had hardened and the steam escaping through! Thanks for brining us along!

[@B2wm0m]

Thanks for sharing, Leesa. Even watching 5 years later has been helpful!

[@halfheartedhomestead1909]

Those peppers look so pretty. Thank you for helping us all to learn. Now, maybe you could do an unstuffed pepper soup recipe video.

[@lauradjordjevic1894]

Good morning! I dehydrate peppers by the bushel.

[@godrenstorm7583]

if your canner is not sealing / place a little oil ( olive) on the rubber gasket. Sometimes you just flip / switch sides of the seal. If that dont work a new seal is needed. Ty for video..

[@joannsomers8178]

Thank you for showing all of this canning process. I learn best by hearing and seeing. We learn when things don't go the way we want them to. Now I understand siphoning . Blessings, Jo Ann from Mississippi

[@goldieleyva3002]

Thank you for still showing the video. these are issues any of us can face. I'm canning bell pepper and onion today and I appreciate you so much.

[@charlottedawson850]

Love unstuffed pepper soup and keep it on my pantry shelf! I have always frozen peppers that I don’t pickle. Thanks for a different way to preserve them! Love your canning videos❤️🤗

[@nadinefrandsen6087]

I had never thought of canning peppers🌶. Great idea! I usually dehydrate mine. The colors in your jars are beautiful💛❤️💚 The siphoning is a bummer, but not in your control. Love that you used the water you blanched them in. Would love to know your recipe for stuffed pepper soup! Thank you, Lisa, for making this video :)

[@DKFisher]

I love dehydrating them! I really don’t care for cooked bell peppers but dehydrating to me brings out such great pepper flavor and I use all the time this way. Love them in scrambled eggs with dehydrated spinach, onion and cheese....yummy!

[@Sabrina1998]

Why does siphoning take place???

[@kymhocaluk9408]

The failures are more important than the successes. I actually learned more.

[@typhoidmary34]

Last year, I canned half pints of roasted hatch chilies. I’ll continue doing it as it was such a successful project and I love being able to have such a special flavor on demand all year long.

[@lindarichey4689]

typhoidmary34 I should have canned when my store had roasted hatch Chile’s. I missed out

[@countycalling]

I just bought a box of 14 bell peppers 🫑 for 5.00. I was planning on freezing them, but the meat is coming in. So I was so happy to seeing this I’m so happy

[@cherylsigler]

👍 Freeze bell peppers all the time for winter. And stuff bell peppers as well. Took stuff bell peppers out for dinner today from last years garden. I also love to dehydrate them.

[@carolinerose5743]

I made and canned some spaghetti sauce (with meat) from my homegrown tomatoes and saw that there had been some siphoning. I washed the jars off after they cooled and one of the lids came off (luckily the jar was upright and no soapy water got inside). Needless to say, I had spaghetti dinner that night. Anyhow, I wasn't sure if I had slightly overfilled the jars or what. Sounds like it must have been pressure fluctuation. Hopefully I'll get better at this the more I pressure can. Thanks for your helpful videos!

[@crystalb.-atexaninaz4482]

I also have a penchant for the colorful peppers. Orange is my favorite, then red then yellow. I don't like green at all. To me they're bitter. This is an informative video. Thank you!

[@msdixie1972]

Same here!

[@cynthiagordon2634]

I love Bell pepper. This is going to be so much fun!

[@michelep1130]

Ty so much. I will be new to pressure canning, waiting on a canner lol. Learned a lot about canning peppers and trouble shooting.

[@thatswhatshesaid8153]

Thank you very much. Your video is the most detailed and descriptive one I have found yet. Everyone one else just short cuts through theirs and they are not as informative as you are and neglect giving us the important information. The things shared in those other videos would have killed my family and I. God bless you and your family. Prayers from Georgia, USA. ❤

[@norahofmans4280]

Every single time I watch your videos, I learn something new! Thank you so much for teaching me😍 I appreciate you. Yaay for square jars.

[@penelopepenobscot4475]

The peppers are indeed beautiful in the jar. I'll be keeping my fingers crossed hoping that all of the jars seal. Unstuffed peppers made with venison burger are a favorite casserole in our house.

[@BrendaC-cf7td]

Hi, thank you again for Al that you teach us. Hope your feeling better soon. Back problems are awful. Anyway best wishes. Oh roasted sounds yum!

[@theshadowpeople1493]

Great video most videos are of perfect results this one showed what can and will happen with the fluctuation of pressure thank you for showing this I believe allot of folks appreciated this ! Love your videos and looking forward to more you just got a new subscriber!

[@janethair2433]

Since y'all have inspired me...I actually canned up 6 quarts of my husband's venison veggie soup. I got an All American from ebay for less than half of what it would normally cost. It has the old regulator on it, so I did have to babysit it a bit. But it's in great condition! I did have some siphoning, but not much. And I did debubble...I think I lost maybe less than an 1/8" on 3 jars, but they all sealed...I was pleased about that....as long as it doesn't kill me...lol

[@kayanthes1935]

Gorgeous jars of veggies! What a great way to preserve summer's bounty. I've learned so much from watching your canning tutorials. :)

[@LivingMiracleHomestead]

I've never heard of pepper soup please do a video on it.

[@gailreese4699]

When I do my peppers I add my seeds in with it also . It gives them more flavor .

[@marcymoran6481]

Thanks for this video! I now know how easy it is to do pepper strips. I’m in Florida and our peppers go bad quickly even if in the fridge, in a container layered between paper towels. You make everything look so easy!

[@chereecroft4673]

I have several peppers in my freezer I will be canning thank you for the video

[@jlynnshow5923]

I grow my own and freeze them. Had not thought of canning them.

[@johnjude2685]

Example of failure helps with a teaching lesson Thank you for the teaching Lady

[@deballen6241]

Love this. Here I destem and deseed before I freeze and watching you makes me realize I am no longer gonna do that. Thank you ever so much for that handy tip.

[@brendarigdonsbrensden.8350]

I canned “the holy trinity” (onions celery and peppers) in half pints for soups, stews, gumbo and red beans and rice. Took some to daughter in North Dakota and realized I should have done pints of it as it was so stinking good.

[@veeeschenk]

How was this done? Processing time etc? I would love to do this!

[@brendarigdonsbrensden.8350]

veeeschenk I packed equal amounts of blanched onions peppers and celery covered with blanching water with 1/4 tsp canning salt and pressure canned for them for the longest time but I think it was around 30 mins like Leisa I’ll be honest they basically disappeared in the gumbo and my red beans and sausage sauce but it is flavorful addition to everything I’ve put them in and sneaky way to get veggies in kids but I should have done pints as it would have a better amount to have on hand and I used the canning liquid too. It would be good in anything from chili or sketti sauce, to pot roast gravy 🥰

[@marialegaux9007]

Brenda Rigdon's Brens Den. You dice the ingredients and can for 35 mins for pint?

[@brendarigdonsbrensden.8350]

Maria LeGaux yes I just did some more in pints processed them for 35 min at 11psi

[@patriciamueller6519]

I always thought that you weren't supposed to can celery. Am I wrong?

[@woodchuckmichelle8053]

Thanks for the great video. I'm surrounded with bowls of peppers fresh from the garden and am trying to diversify my preservation options. I'll have to set up the canner and grab some jars. Thanks for the real world example that things don't always go as planned in the kitchen, even for an experienced canner such as yourself.

[@deborahpierce1504]

Thank you for following through with this session. It just shows that things can happen to all of us.

[@lunabeta3516]

You're such a good teacher. I sure appreciate you.

[@4themotherload]

Love peppers, and they come back to life after freezing. I keep peppers sliced just like you did, and portion them, freeze and eat over the winter! You make me hungry when I watch your video's - All the best!

[@rosieslade4827]

good job liesa thanx for showing us that we can cann bell peppers

[@petroc62]

I think you were very successful in this video. Not everything is going to go according to plan. In food preservation, as in everything else in life, you have to know enough to adapt and overcome. Your issue allowed you to show how to identify siphoning and when to keep jars as opposed to using the food inside due to "failure to seal". All in all, great video

[@marciahohn4521]

awesome that you kept this video!! Stuff Happens, and it's good to know about it!

[@caroljeanscholl7370]

THIS WAS AN EXCELLENT VIDEO? Thank you for sharing this. It was extremely helpful.

[@americaneden3090]

Mistakes offer valuable lessons to be learned. Tfs 🤗💚🌱

[@SuttonsDaze]

Almost always :-)

[@kcnms6564]

I keep a very, very clean turkey baster near when I'm canning something like this because I always make a mess when I try to pour out just a little of the liquid. I do much better this way. Beautiful jars!!!

[@audgarcia5997]

Thank you, I just started canning and now I now siphoning is what happened to my tomatoes. And I. Going to try those peppers when I pick some at the farm tomorrow.

[@kentuckyhome6637]

Beautiful jars Leisa! Another thing for my to-do list!! Thank you.

[@passionateherbs8183]

Those look gorgeous! Those colors together! Thank you so much for teaching me how to can! I can't wait for my pressure canner to get here!

[@tessie652001]

Good job there . I can peppers in 1/2 pints just me m but I never blanched them first hummm might have to next time thank you

[@maryjane-vx4dd]

I've always roasted and peeled instead of blanching

[@ronmsharonm2708]

Sorry for the problem. Video was very informative. thank you!

[@elizabethjohnson475]

Your video was so key to my first batch of bell peppers being successful; thanks so much.

[@SuttonsDaze]

So nice of you

[@kevgray3797]

I know the final results were exactly how you wanted however I would say thank you for still uploading this video, to many times I've been following a video and my results are not the same as the video, so to see that problems happen and what you do to overcome these is a real help

[@VoodooLady-i6w]

Going to use mine in black bean soup.thanks lisa😊

[@Mickey-jn8hz]

I truly appreciate a safe canner! Thank you for that because I have seen some really scary canning on some of these sites……

[@ThePurposefulPantry]

So...of course I have questions :D Could you not add more water and reprocess - or would it make the peppers mush at that point?

[@chrisb5391]

Thanks Leisa. I did not know that you could can peppers. I need to look at my book more closely.

[@voxintenebris6367]

I was really grateful to watch this video as I have just decided to try and can peppers. Normally, I am content to freeze chillies and sliced peppers, but with both the threat of power cuts added to the lack of growers in the UK actually growing peppers, I thought it better to can some - while they are readily available. I mostly use strips as you cut them, I may even risk a jar of chopped to see how they go. Thank you so much.

[@brendasalazar608]

Learn something new everyday.

[@louisegross3794]

Thank you for showing your failures, as well as your successes….we all fail at some point.

[@lilbitatatime3763]

Keep those canning videos coming. Learning so much for you and other experienced canning peeps! We can't handle the green bells but orange, yellow and reds are amazing! If you do the pepper soup can you share?

[@Sheywh12]

Making Beef Broth today in my New Electric Ball Canner and Canning Pinto Beans tonight WOOHOO 🙌

[@mitchdickson254]

Not sure an electric will do the job. The ones I've seen is more or less a water bath with a plug in. That beef must be taken to 11 pounds of preasure for 90 minutes!!! You put fat back or a piece of ham in those beans, same. 11 lbs. for 90 minutes. Botulism is a rough way to go!!!!! The reason you use preasure canner is to get it up to two atmospheres causing the jars to reach 245 degrees! That is way past boiling and will kill botulism. A water bath will only reach 212.

[@ladyhawthorne1]

Thank you for this, I had just watched a canner say not to can peppers or onions because they will get mushy. Mostly I use peppers & onions for flavor so I don't care if they get mushy.

[@sandyclaus2729]

Beautiful! Thanks for sharing this, I'm a newbie and most don't show the blunders. Thank you. Now I know.

[@katecomella]

These are gorgeous - would be wonderful in a soufflé or frittata ... so colorful

[@JimmieEdwards-ru5zg]

Thank you so much for the instructions that are so easy to follow, sorry you had a slight problem, but not the end of the world. Thank you.

[@LollyGaggler]

i had the same thing happen...i now have 2 presto canners...presto did send me the black plugs for free...no problems since....i am going to do peppers and onions thank you for this vid

[@kantwinnada]

I'm glad that you uploaded it. I didn't know that fluctuation would cause siphoning. Great information! Thank you

[@methemonkeyking]

Thanks for explaining why to de-bubble. Many says it’s bad, but never said why.

[@lindanagy1745]

Yay!!! Peppers, onions, mushrooms!!! Yay!! I'm going to can us up some...

[@carolfloyd6550]

Thank you for the recipe and for all you do for us.

[@franj1414]

Your vid is sooooo colorful. I don't know if its your camera, your peppers or your skill. I think you should watch this video. the colors pop.

[@belltoddt]

Glad I found your channel and video, thanks for being transparent. Learnt a lot watching this video. Now I am a subscriber to your channel😔💕

[@nancytabor8302]

I am watching your older videos! 2020 I canned a fajita mix of celery onions and bell peppers! Has been great also to blend and use in soup!

[@barbaradumler6503]

Love that you are teaching the safe say to can. I took the classes here from my Extension office. I hate to see people teach non-safe ways. I had trouble with siphoning with my raw pack tomatoes. I have better luck with hot pack. I also have my lid checked each year as recommended.

[@barbrathompson9798]

Thanks for getting to the topic so fast

[@paulafleming3889]

What a great idea and I thought I was almost done canning. Going to do a batch of peppers for stuffed pepper soup this winter yum

[@philandbevanthony264]

Just watched I'mstillworkin jar up sweet bell peppers...love this food on our crazy crust pizza!

[@SuttonsDaze]

Did she really? Awesome!

[@debb3428]

@@SuttonsDaze OH MY GOSH! I thought it was going to be an old video. She's back on KZbin! Yay!

[@gailfriedman1851]

I have absolutely gone CRAZY for Red and Orange Peppers lately. Thank you for the tutorial! I also would love your recipe for the soup. Is it somewhere I can purchase or will you do another tutorial on how to make it?

[@joycefolsom4518]

i still learned a lot n I'm going to can some bell peppers!

[@deborahcrutchfield5022]

Love bell peppers, I am going to can some thank you . I am going to add onions too.