What should you stock in your Canning Pantry? (Canning Workshop Series-Video 10)

well hi guys welcome back to the needy homesteader channel and our final video together for the canning revolution workshop which oh you know i found out that i was a shadow band on youtube from the algorithm because i used the word revolution in this workshop i didn't even think about it when i you know it was something that we were talking about uh quite often if there was going to be a revolution let it be a canning revolution and i didn't even think that the word revolution would um have me shadow banned or kicked off the algorithm so basically all of my workshop videos that i have been doing all month for you guys for most of you they have not been showing up in your feed so i'm gonna ask you guys a huge favor if you would help me out like this video i'm gonna i'm gonna open up the likes down below share this video make sure you're subscribed to my channel many of you have been unsubscribed from my channel wondering why my videos haven't been popping up in your feed and then you come over to my channel and you realize that you've been unsubscribed from the unsub bud bug which has been on youtube forever and a day i've been on youtube now almost 14 years so um it's something they still have not fixed and make sure that you ring the notification bell so that because i have my settings set up that it gets pushed out into your notifications when i upload a video so if you guys can do that for me and help share the workshop around for anybody any of your friends any of your family who have wanted to know how to can can you please help them out and help me out by sharing my videos in the canning workshop so that we can kind of get this knowledge out there because honestly you guys and one of the main reasons why i did this workshop was because i really feel in my heart of hearts um if you watch any channels um especially like ice age farmer um who talks about in depth uh the food shortages that are coming that are have already uh hit most of um the world in certain places um we might be facing a food shortage here uh very soon and so i know many of you like me you're building you're making gardens this year and you want to be able to preserve what you harvest so canning is one of those uh ways that we can preserve our food along with freezing along with dehydrating all of these you know home being a home preservationist uh means that we diversify our pantries so um but canning plays a big role in that and so i know many of you out there want to learn this life skill i want to cheer you on uh while you learn this life skill and so if you can um do me a favor and just maybe share some of these videos around to people that you know uh who might need them maybe in your facebook page or your instagrams that would sure help a lot of people out so i would greatly appreciate it as we as we try to um counteract you know not everybody wants um us to be um self-sufficient and uh self-sustaining even a little bit so um we are going to try to beat uncle algorithm here and um and try to spread this knowledge okay so thank you very much you guys all right so today i was going to originally run a um a test run with the pressure canner but you know what you guys i already have those videos out on my channel and so i don't want to be too repetitive with you guys i appreciate the time that you spend with me and i want i don't want it to be repetitive or boring so what i'm going to do is i'm going to post a link up above to those videos where i test run my 915 and i also run through how to prep and um and clean and take care of your all-american canners for those of you who are using an all-american canner so i will leave those links up above for you in icards um you can also find them in my canning playlist uh i have oh i think i have close to 150 videos in that playlist now along with a playlist for caning for beginners i also will have this playlist which is our canning revolution workshop playlist so i've got a lot of canning videos on youtube for you guys and i pretty much cover everything there what i do want to cover with you guys though are some additives that you're going to want to have in your canning pantry things that you are going to need or want to fall back on there have been some questions about things like um like clear gel the difference between clear gel and sure gel so we're going to talk about some of those added extras that you're going to want in your canning pantry and that you will use for canning okay so the first thing i want to talk about is canning salt now i keep a ton of canning salt this is a half gallon jar and this is how i keep it i buy it in bulk at the amish bulks food store but you can order this online and i'm going to leave as many links as i can down below to make it very easy for you guys for those of you who for those of you who do not have an amish bulk food store near you but i buy it in bulk i keep it in half gallon jars because it just keeps better and longer and i can keep the moisture out in this and so canning salt you want to have it on hand but you can pretty much use any salt except table salt so you want to stay away from any iodized salt okay any iodized salt because what it does when you can with it is it can discolor your food so if you want your canned goods to look bright and vibrant and colorful and really pretty in the jar and for the water to stay nice and clear you're going to want to use want to use a salt that isn't iodized like table salt so if you want to use sea salt many times i'll just grab for sea salt a lot of times i just keep salt completely out of my home canned goods and i add the salt when i go and use whatever food it is that i'm using i don't even most of the time don't even add salt so salt is an option it's usually just for added flavor and it does not help in the preservation of food when it comes to pressure canning okay it's just added flavor so if you're watching the salt intake in your diet you can leave this out but if you want to use um sea salt if you want to use uh himalayan pink salt you can use any of those salts as long as you stay away from the iodized and that's just because um it won't look pretty it won't make your jars look very pretty okay it can discolor whatever it is you're canning so that's that's the key on salt it's um not complicated you just want to stay away from the table salt okay so another thing that you're going to want in your canning pantry is citric acid and this is how i buy mine again i'll try to leave a link down below for you um and then i go ahead and i just put it in a jar because for me once it's open it just keeps better for me in a jar and then i just label it on the top and um so citric acid is going to be one of those things that you will probably add to some of your jams and jellies it's just always good to have on hand because if you see it in a recipe and a recipe calls for it you're going to want to make sure you have it this isn't something that is completely you know totally easy to find at your local grocery store so pick some up have some in your pantry just to have on hand for the times that you need to bring that acid level up in your canning okay so another thing that you're going to want to have on hand is pectin and this is how i buy mine i buy mine in bulk from the can uh the amish bulk food store then i go ahead and i just transfer it into a half gallon jar because again it just keeps easier for me and i'm able to label it on top and date it um pectin is what you're going to need when you make a jam or jelly this is going to be your thickener now most pectin is made with apples sometimes they're made with citrus like you know your lemons and your limes usually more lemons and limes but usually it's made from apples and so this is just a natural thickener that is found in fruit in the powdered form so that this is going to help help you thicken up those jellies and thicken up those jams now many people ask me heather can i use sure gel in place of clear gel sure gel is a brand of pectin okay so you're going to want to use that for your jams and your jellies clear gel however is a modified food starch okay and so if you think of it more if you think of your liking if you were going to use blueberries okay if you add pectin to blueberries you would get blueberry jam so if you added sure gel to blueberries you would get blueberry jam if you added clear gel to blueberries you would get blueberry pie filling so think of the thickener in a jam a nice thick jam and think of the thickener in pie filling that goopy gloopy pie filling that you get there is a complete difference in the two so sure gel is your pectin clear gel is your pie filling thickener if that makes sense so that's how you're going to tell those two apart many people think that the the same thing so that's the difference between sure gel and clear gel sure gel is a brand of pectin clear gel is for pie filling and i have countless emails you guys of people uh who have used you know couldn't find clear gel so they used sure gel for their pie filling and their pie filling didn't turn out right and that is why because even though they're very close in name they're two completely different products so you're going to want to make sure you have pecked in on hand it really doesn't matter the brand ball does sell it you can usually find that at your grocery store or like walmart but i like to buy mine in bulk because i go through a lot of it and um and i never want to run out of it so um i will leave a link down below to some pectin that you can pick up and buy and have on hand in your canning pantry okay so now that leads us to the clear gel so this is how you can buy clear gel or this i this is from the amish bulk food store and this is from amazon when you buy clear gel now this is your modified food starch and this is going to be that goopy oopy uh thickener that you are going to use for your pie fillings okay there are two different kinds of clear gels though there's an instant type uh that you would use for like a pudding or something that you're making or you're thickening in the moment and then there is the cook type hopefully that is focused for you guys so this is the one that you want to get you want to get the cook type because when we are making pie filling to can we are cooking that pie filling if you use an instant it's not going to work out if you use anything else like um like a cornstarch or anything like that it is going to break apart down below in the description box i am going to leave you guys a link to some photos of um what clear gel will look like in a pie filling if you use the clear gel and if you don't use the clear gel you'll find if you don't use the cook type clear gel when you are canning your pie filling it's going to be watery it's going to be runny it might break up in chunks and become chunky so remember canning is a science and even if you make pie filling with flour or anything else when you're making it in the moment remember canning it preserving it making it shelf stable and safe to consume is a totally different science okay so it's very important that we use the proper tools and the proper additives into our canning so we make it safe and i want to get on to safety in a minute but i'm going to add this into the mix this is pickle crisp and this is something that if you are interested in making pickles or anything where you want uh a crunch to your vegetables grabbing some of this and adding some of this um into your canning is going to make all the difference between a wormy limp pickle and something that is nice and crisp and has a bite to it when you can it because remember when we can we're cooking so for cooking cucumbers they're gonna get soggy so you're gonna want to add something like a pickle crisp to keep them nice and crunchy all right you guys so let's talk about canning and safety my goal here is to help cheer you on not to be a teacher but to be more of an inspiration or a mentor where um the things that i do here on the channel inspires you to do it as well there's so many of you that are just you know we've talked about the fear of canning uh the fear of being overwhelmed not knowing the steps what you should do kind of behind the scenes of what you see uh here in a lot of youtube videos so this workshop really was to talk about those things walk through those things together um show you some of the um the behind the scenes if you will uh that you don't see on a lot of youtube videos mine included and to really demystify canning for you and that's really what i wanted for you guys with that said i really want to talk about canning and caning safety as you start your canning journey i really want you guys to focus on um following the steps getting used to the rhythm of canning and i cannot stress enough to keep it simple so many people have hit me up and said um you know heather i want to can my great aunt mary's um cream of broccoli soup can i do that if you're asking me those questions then you don't know enough about canning to even think about canning green aunt mary's uh cream of broccoli soup okay if you're emailing me asking me can i can can i can my cornbread recipe or can i can cake then you don't know enough about canning to be able to even think about doing something like that canning is a science and as you learn the canning process and you start off your journey keep it simple that means stay away from the recipes stay away from canning chili or spaghetti sauce or even salsa stick with the easy basics especially when you get into pressure canning can simple things like green beans corn carrots mushrooms potatoes stock learn those simple things first and get comfortable with canning just simple ingredients where you don't even have to add salt to that it's basically learning the process and then as you grow as a canner and your knowledge expands in canning you've got experience under your belt you've you've kind of encountered some things that have popped up maybe you know failed seals or you know canner that didn't vent properly or any of those things that you know a broken jar like all of the things that earn you your canning badge your canning stripes on your badge once you start getting used to and comfortable with the process and the steps of canning then start venturing out into approved safe recipes and then start learning how to kind of add some extra levels of uh complication to your recipes but when you're first starting out i can't stress enough just keep it simple don't add any extra stress to yourself don't think that because you're you know you're new to pressure canning you need to can a chili or spaghetti sauce or you know a soup i don't even can soups i keep my things very very easy and then when i make a soup i pull those ingredients from my shelf if i want green beans and corn and mushrooms and carrots uh i want to use an onion stock or a chicken stock or smoked you know pork stock a beef stock i pull those things off my shelf i add them to a pot and i create the soup from there remember our four mothers when they canned they didn't think about canning bread or canning a burrito in a jar there was no reason for that they canned what they grew and what they harvested and from there they made supper so think of that and keep it simple the more you add to canning the more complicated the more issues you're going to encounter this is why in that pressure book and i'll leave the link up above when i did that review review on the pressure canning cookbook i found many problems and it wasn't just me it was many uh other canners as well with some of the recipes because i know if you have to can something for the time of a burger or meat or bean and you're putting something in there that only needs 20 minutes canning that that item that food item that only needs 20 minutes by the time you can it for 90 minutes there's going to be nothing left of it so remember the more complicated you make a recipe the more likely it is that that recipe or the some of the items in that recipe might be destroyed through the canning process and you're probably not going to get the end result that you're really hoping for so i hope that makes sense and i hope you keep that in mind while you can canning should be an enjoyable time it should be very rewarding it should be gratifying it should be empowering and as a new canner if you are trying to add too many things to it and make it too complicated you're not going to enjoy the process you're also not going to learn the basics of canning and the first and foremost thing that you need to learn are the steps the steps you need to do beforehand to get ready i'm still seeing canners out there making videos that aren't washing their lids that aren't washing their jars that um that are not prepping food properly even to can it once you learn the steps you're gonna feel a lot more confident in canning and it's not gonna feel so overwhelming remember the whole point of this workshop and getting you guys canning is to demystify take the fear out and a lot of that comes from over complicating it and feeling overwhelmed so if we can keep it simple um i think you are going to have so much success and you are going to enjoy the process so much you are gonna you're gonna look for things to can you're gonna look for things to put into jars also remember you don't have to grow everything in order to can don't let people trust me i've had my fair share of naysayers um try to shame you for purchasing things from a farmer's market or shame you when you see green beans on sale for 99 cents a pound at your local grocery store don't feel like you need to grow everything in order to can it remember you can can all year round you don't have to just wait until you know summer and fall when your garden comes through many of us here on youtube can all year round if we're not canning things out of the garden or from our farmers market we're canning things from our grocery store or we're canning beans we're canning meat we're making stocks all winter long so remember that canning can be all year round you don't have to only grow what you can you can buy it it's okay don't let anybody uh make you feel bad about doing that because not all of us are blessed with areas or backyards that can you know we can have an acre a large uh garden so don't let anybody distract you a detour you or anything like that from canning this is your journey and i am so excited for you i have it has been an honor and a privilege to be able to make these videos for you guys uh demystifying canning and i'm hoping that um we were able to take a lot of the fear and anxiety out of canning and a lot of the mystery out of canning and i really hope that you guys give this a try and you get those canners on the stove because like i've said before you can watch a million and one canning videos but unless you feel confident enough in your knowledge unless we can get those canners on the stove the videos really are just then entertainment right so um i really i really hope that you give canning a try and i really do hope that this is a new movement that we can all do that we get back to our roots back to the basics and we all become home food preservationists we all start building a pantry that our family can fall back on especially if times get hard which for many of us have already started so um i am cheering all of you on i am praying for each and every one of you and i am here for you if you have any questions or need any additional help if there is something that um i didn't answer in this workshop leave it down below i will try to answer it maybe i will do if i have enough i'll do a um like a question and answer video uh before the month is up and i hope that you guys like share subscribe i usually don't say that on my videos um but since we've been uh kind of shadow band here on youtube uh for using uh the word revolution i'm going to ask you guys to share this around spread these workshops let people know about it especially if you know that they have wanted to learn this life skill and and i'll be seeing you guys soon we're going to be focusing on some bread now um for the month of february nothing as involved or in-depth as this canning series has been just something very light very easy making bread is very empowering and rewarding and if you can't get to the store or if an emergency happens and you are running out to the store and bread is all gone i want you to be able to be empowered and know how to make a simple loaf of bread for your family so we're going to talk about just making a simple loaf of bread um i'm also going to be making those baguettes that many of you have been seeing me post pictures over on instagram facebook and many of you have wanted to learn how to make that one of the easiest recipes so i'm going to share that with you guys i'm going to share with you the yeast that i use the bread pans that i use i'm going to demystify all of that and um and i'm hoping that in the month of february if you've ever wanted to bake bread you will uh get out some flour and some yeast and bake bread with us because it's so much fun and as much as i love canning my heart belongs to bread baking i just love it so so much so i will be seeing you guys shortly for those and with that i'm going to wish you guys well and uh happy canning all right guys you take care

Channel: The Kneady Homesteader

Views: 22,859

Rating: 4.9848356 out of 5

Keywords: the kneady homesteader, canning workshop, how to can, canning for beginners, new canners, water bath canning, pressure canning, ball canning, pectin, clear jel, sure jell, canning salt, canning supplies, canning pantry, stocking your pantry, home food preservation, home food preservationist, how to preserve food, putting food by, food in jars, pantry, stocking food, shtf, emergency prepardness, life emergencies, stock, what to buy, what to have on hand, hoosier hill farm

Id: pO_MwylA6X8

Length: 26min 25sec (1585 seconds)

Published: Tue Jan 26 2021