I did not remove the skin. But you could if you wanted too. The skin is very soft after canning. I don’t notice it much.

@@barbarareid387 aww. What a lovely comment. I learned food preservation from my grandmother and these core memories of food just warm my heart. Thank you for sharing 🥰

Hello! This is a tested recipe from the National Center for Home Food Preservation. Sometimes their tested recipes deviate from traditional cuisines due to availability, lack of cultural knowledge or the the need to replace certain foods to make it shelf stable. That's the purpose of this recipe and channel is to make sure all the recipes used are tested and shelf stable. I did add another recipe link in the Notes section that was a refridgerator recipe that's a little more on point. However, in my area I think I would have to search a bit for tunisian baklouti peppers. Thank you very much for your feedback! I will be on the look out for the pepper variety and hope to find it locally!

​@StaceyCanCan Thanks. Yeah I grow my baklouti peppers, but I make the Harissa with any fresh bell peppers. I am looking to can some but that's a whole other layer of complexity, lol.

Aww. What a great note. This is why I preserve food as well. It's such a beautiful feeling and so healthful. I'm glad you are enjoying your preservation journey and so happy you reached out. Thank you and continued happy canning!!!

It is delicious! Thank you for reaching out and Happy Canning!

You’re welcome! Good point about the animal fat storage. Hope you enjoy these. Happy Canning 🫙

Hello! The cornflour (cornstarch here) is only suggested for home canned beans after opening as it's not added prior to processing the jars due to safety reasons. Using thickeners like cornstarch or flour along with rice and pasta is a viscosity issue where heat when processing jars cannot effectively reach the center of a jar in a home kitchen which makes it a safety issue. The USDA and National Center for Home Food Preservation recommend adding thickeners after opening a jar, if needed. I like my beans plain as well. They are delicious! Thank you for reaching out and Happy Canning!

So many ways! Especially with the summer coming. -Sprinkle on top salads -Mix in with sour cream or cream cheese for a dip -Add them to any soup or stew -Sprinkle on top of your favorite protein like steaks, pork chops, chicken especially after pulling off the bbq -Mix in with a marinade of olive oil, vinegar, salt and pepper: shake then coat the protein before bbqing or baking As leeks have a milder flavor than green onions use as a substitute. You can rehydrate leeks in water for 1-2 hours or simmer for 10-15 minutes. Oh! Use the green part as a chip, they are crispy and hearty and hold dip well like salsa and hummus. I hope this helps!

Yay! Welcome! I’m glad your here 💕

Thank you!

Your welcome! It's really delicious and worth making. Happy Canning!

If memory serves, it was overnight. The jelly had to cool. It held up pretty well in the refrigerator. Thank you for reaching out!

Thank you! Sometimes words are hard for me 😜

Awesome! Sounds like a party. Happy Canning!

Would love a bit more clarification with your question. Use a Steam Juicer to make this butter or using a Steamer to water bath can?

@@StaceyCanCan You said "juicer" there is a steam juicer used for canning by steaming the fruit and it turns into juice that comes out a tube. Then there is a juicer you put your fruit in and it keeps the pulp and turns the fruit into juice.I have a steam juicer actually I have both just wondering which one you are talking about.

@@1954evelyn I watched the video and understand what you are asking better as I couldn't remember what I said exactly. Yes, I used a steam juicer for the pulp as I made blueberry juice first. This is a great recipe because nothing is wasted: make juice first to drink or make a syrup and use the pulp for a fruit butter which is what I did. The steam juicer was fun to use and really simple. Thank you for the clarification and hope this helped you!

You're welcome! It can be daunting when starting out, for sure. Let me know if you need additional help or reach out to your local extension office too. What are you wanting to preserve? I look forward to hearing how you are progressing.

Thank you for the feedback and for enjoying my free content. Have a wonderful day!

It’s very tasty!

Life is busy and we can't always think of everything. I forget about it too! Just make sure to blanch for 2 minutes prior to freezing or you will end up with rotten mush. I love Kale as well and it's so good, bright and green when done at home!

They are also very tart and delicious!

It's ridiculously good! This is one recipe my oldest and his girlfriend have offered to do all the chopping to make again. So yummy!

Did you acidify the chilies or was this for short term refrigeration? Hope the next batch goes well, sounds delicious!

@@StaceyCanCan NOOOOO😮 I did not acidify the chilies. Did I need to-just like for the garlic oil???. Yikes . 😮 but thank you for pointing that out. I intentionally used half the required amount of sugar so 1 jar has been frozen anyway . one is in the fridge and 3 were given away as gifts.

@@eviewilliams5100 WAIT! I thought we were chatting about the garlic oil still. Busy weekend and I'm still so tired! No need to acidify for this recipe but cutting the sugar would make it a refrigerator item. It's a bummer sugar is such a good preservative.

Hello! I had a very busy week and weekend so I'm just getting back to you. I made this the first summer of Covid and before I became a Master Food Preserver and this is NOT a tested recipe. The only tested recipe I've found since uses apples, orange juice and orange zest which doesn't sound great to me so I won't can it. It's best to use your frozen berries and rhubarb as you go to make a pie. Takes more time but it's definitely safer. I plan to take this video down in a week or so to make sure you receive this response. My extension office went to a several day training session where representatives from The Ball company were there looking for input. They told folks they get their new recipes from folks like you and I writing in and asking for them or submitting recipes for them to test. They encourage folks to reach out to them so I will be doing that with this recipe along with a few others I have in mind. Thank you for reaching out to me, I enjoy chatting with other canners, especially folks who take food safety seriously. Happy Canning!

Hello! Really busy week and weekend, finally getting back to you. YES! Acidify the garlic and you should be good to go. Just make sure the pieces are smaller than a 1/4 inch. I think the metric conversion is 6.35 millimeters. This should help a lot but I would definitly make a small batch first to test it out. If I had to do it over again I wouldn't have put the oil in the bottle for the infusion, it was hard to get out after I reached the flavor consistency I wanted. I look forward to hearing how it goes. Happy Canning!

If you like hard boiled eggs, pickling them is delicious. So, so simple and easy. They last months in the refrigerator too. Yes, using fresh dill is just fine. Do take the time to stab each egg with a toothpick so the brine can soak in. You can also make a spicy brine with red pepper flakes or other peppers, use beet juice to give them a sweet tangy flavor. The list really does go on! Thank you for the heads up from the previous uploaded video! I appreciate you!!!

OK so I went and bought some chili flakes and red beets (from which I will extract some juice) because the chilli brine sounds like something really delicious. Will let you know how it works out.

​@@eviewilliams5100 Here is a link to follow for the beet and Dark and Spicy recipes. Gives good measurements for you to start with: nchfp.uga.edu/how/pickle/pickled-eggs/pickled-eggs/#gsc.tab=0 Instead of using liquid smoke and pickling spices, substitute out the chili flakes. I'm so excited to hear how they turn out!

@@StaceyCanCan thanks for that link Stacey!

Oh my goodness Evie, it's really good! Such a great jelly to cook with.

To mix into salad dressings, to throw a couple of tablespoons into a stew, to eat with a slab of cheese on a baguette, use as a spread in a ham sandwich, to eat with roast chicken ….. basically as a condiment for a whole variety of things.

Because it’s delicious! Fantastic savory jelly to spread on a good crusty bread. Mix olive oil and vinegar with salt and pepper for a marinade or salad dressing. Use as a glaze for your favorite protein. Thank you for reaching out and Happy Canning!

You're welcome! Happy Canning!

Thank you and Happy Canning!

I thought it would possibly be too acidic as well but the oranges smooth it out. Plus the sugar sweetens it too. I made a grapefruit shrub last year (I think) and it's still one of my favorites, not acidic at all. I can't wait to hear how the Seville Oranges work in this, I bet it's fantastic!

May I ask what altitude you live in? Also, did you use liquid or powder pectin?

I like in 95356 said under 1000. I used powder pectin both recipes

@@eleciapadilla9303 Okay. Did some research and hope this helps. It's trouble shooting for runny Jams/Jellies from Oregon State University Extension, here are the potential causes: -Overcooking fruits to extract the juice - Was it cooked too long? Avoid overcooking as this lowers the jellying capacity of pectin. -Incorrect proportions of sugar and juice. Did you modify the sugar at all? Have too much juice? -Undercooking causing insufficient concentration - Did you cook it to rapidly boiling for 1 minute? -Insufficient acid - avoid using fruit that is overripe, better to use a bit underripe fruit vs overripe. Add lemon juice if necessary. -Makine too large a batch at one time - Use only 4-6 cups of juice in each batch of jelly. Not saying you did all of these things or any of them. But they may be helpful to see if one or two of these possible causes may have been the issue with your liquidy jelly. Please get back to me. I am curious what the cause is. Hopefully we can find a solution. Also, you can still use the jelly as a dessert topping, use for a salad dressing by adding olive oil/vinegar/salt/pepper, use as a marinade or glaze for main dishes. Also drizzle over roasted veggies too.

LUCKY!!!!! They are very hard to find here and I didn't buy the first oranges I saw, they just didn't look good. How wonderful you have them right at your fingertips! Yes, the sugar was painful to add but very necessary for this recipe. I think your Seville Oranges and the one's we get here are very different. They are definitely bitter but also sour. I think the oranges we get here are imported and probably picked green so the natural sugars aren't there when ripening off the tree. This marmalade has a bitter after taste which I don't think would be very edible with less sugar. I have to admit, I probably won't make it again. The oranges were $3.99 per pound and really tough to slice the peel too. Like I said, I think the oranges available to me here and what's available at your fingertips is like comparing apples to oranges (see what I did there! 😜) I don't love marmalade like most folks do, I find it to be a bit bitter which is too conflicting with the sweet for my tastebuds. I'm also not a fan of salted carmel and putting salt on desserts. I don't like mixing sweet and salt if that makes sense. I sure love your feedback! It's so nice to hear how food is preserved from around the world. It must be so fun to just pick the oranges right off the tree. How lovely! So good to hear from you Evie!!!!

$3.99 a pound! I’m horrified. And here we are driving over them in the streets. Now that I think about it, they don’t even sell Seville oranges is in the shops around here. Yes, you’re probably so right; yours were most likely picked green. Your oranges did look rather smooth-skinned in your video. Ours look more on the ugly and crinkly side - like a case of bad cellulite, so ironically, the first ones that you found that you didn’t like the look of, were probably the better ones. Just an FYI, if you ever do want to make marmalade again, there are many recipes that require boiling the entire orange beforehand to soften the fruit , which makes slicing the rind much easier.

@@eviewilliams5100 Good to know about boiling the entire orange to soften. Great idea and tip. As always, thank you and so lovely chatting with you Evie!

Great question. I don't have a scientifc good answer and this isn't a tested recipe so I'm going to give you an educated guess. The soaked water could have been a bit bitter as grapefruit slices still have the pith attached with the peel. The pith can be bitter which is difficult to mask even with adding sugar to the mixture. However, you can use the soaking water if you want. Just measure out the appropriate amount, 5 cups, and add more water if it wasn't enough. I hope this helps. Thank you so much for reaching out and Happy Canning!

Hello! There is no law, just recommendations by National Center of Home Food Preservation and Oregon State University Extension. At the time of this filming it was determined residential kitchen stoves do not reach temperatures high enough to reach the internal heat needed to safely preserve fish/tuna in jars larger than pints. HOWEVER! Good news! The University of Alaska Extension published a study and recipe in March 2023 for home canning fish in wide-mouth quart jars. Here is the link: www.uaf.edu/ces/publications/database/food/canning-fish-in-quart-jars.php It is strongly suggested folks pay close attention to the processing times as well as the prep. Basically read the publication thoroughly and reach out to Univesity of Alaska Extension if you have any questions, their contact information is at the bottom of this publication link. Thank you for reaching out and asking your question. I hope this helps and Happy Canning!

As peppers are a low acid food, I think it's a viscosity issue. Meaning, it's too dense to get it properly heated in the middle of the jar for safe shelf stability. This is also a Jelly which is just using the juice. The recipe does have you add a 1/2 cup of chopped red peppers for color and such. If you like heat, don't deseed or devein the jalapenos. If you want it less hot remove seeds and devein. It's got such a spicy kick to it too! Really flavorful! Can't wait to hear how it goes!

@@StaceyCanCan If I am understanding you correctly, are you saying they don’t use the pulp because peppers are too dense, (even when blended) to properly receive the heat while in the canner?

⁠@@eviewilliams5100correct. It’s why you cannot can pumpkin purée or any of the other squash or gourds. If you make a pumpkin butter, you can freeze it but it is too dense to safely water bath or pressure can. And this has been routinely tested. It’s a viscosity issue.

Hello Evie! I have A LOT of jars. People give them to me all the time as they are cleaning out their parents cabinets. We also eat the food I preserve so these jars are reused often. I still have jars from my grandmother that I use. They've been used for decades. My son and parents love canned chicken. Costco sells it here and it's great for chicken salad and to heat up quickly for a lunch that my son packs for school. But, if that's not how you eat chicken, then this recipe is not for you! It can also be a great way to preserve food if you buy in bulk but don't have a lot of freezer space. So good chatting with you as always!

@@StaceyCanCan You’re lucky, but then I’m sure you already know that😊

I love apple cider vinegar and even use it in my pie crusts sometimes. Just brightens things up a bit. Great way to get a flavorful stock with the hambone, so so good! Great suggestion to put stock in the freezer. Mine is so full and small I didn't have room. We've been having a lot of snow and ice storms where I'm at so I just put it outside for several hours and it solidified enough for me. YAY! I too LOVE my purple Le Creuset! She is perfect, pretty and has fed me well. I adore her! Always enjoy meeting other folks who enjoy fantastic cookware 🥰

Hah! The tarts were a great hit for this group too. Very few left! I agree, I think the sugar can definitely be cut down. It’s a lot. But my mother is a big sweet fan and loves it so there’s that. I’m like you, I love the tart stuff better. Thank you for the kind words about my content. It’s not easy setting it up but I love doing it so much. It truly is my happy place 😊

Hah! So glad you commented! YES! So much sugar. It's a Ball tested recipe but I'm hoping they can test a recipe with lower sugar. But boy howdy, is it good! I used it to make mini tarts with phyllo dough for book club the other night and it was perfect! Hope you are having a wonderful new year! Happy Canning!

Some folks like sugar in their pickled items. My family does not, at all. We like a tart, vinegar product. Whenever I've added sugar, I've ended up throwing them out as my family doesn't like them. However, add some sugar if you want. Happy Canning!

I date the lid after pressure canning. Only because it often wears off and I have to redo, especially with oily tuna. You can also use labels to put on the jar or lid after the jars have cooled and sealed for at least 24 hours. Great question and thanks for reaching out. Happy canning!

Merry Christmas Evie! I hope it’s a beautiful holiday for you and yours ❤️

Exactly! This is why I like to make spice rubs. All of what you said is why I make them. So many of those store-bought rubs have such high salt content it takes away from the taste of the food in my opinion. Plus, you get to season it to your pallet. Maybe you’re not a big smoked paprika fan, well you can just use regular paprika. Plus, it’s cheaper in the long run. I know it’s expensive to buy all the spices at once, but if you price out a spice rub purchase versus what you can throw together on your own, especially if you have your own homegrown herbs. It’s cheaper to make on your own. And yes! Adding them to soups or stews that you make is great, adding it to a savory egg dish is another great tip. Sprinkle a little on fish for a different flavor. It’s just a fun way to brighten your food! I hope you have a fantastic holiday!

Hello! Diluting the powder depends a bit on what you are putting it on. Here are a few ideas: Sugar - it does a great job of duluting the tang from the vinegar Spice Rub - adding your favorite seasoning is a good way to dilute it and punch up a spice Salt and/or Pepper - great for a savory dish Tumeric - can tame the zestiness I hope these suggestions are helpful. Thank you for reaching out and Happy Canning!

In what context are you suggesting to use ocean water? I used a tested recipe from the Ball Canning book and Oregon State University Extension and they turned out really well.