USDA says not to can certain taters, barley, starches, rice, noodles blah blah blah but I read not to use more than 1 tablespoon of uncooked barley per quart jar. I am dying to know how your soup is when you crack open the first jar. Will you do a follow-up?
@AuntDuddie LOL@blah blah blah. I did reduce the amount that went in there and added more hot water. I will crack one open a month from the time I made it ok? But you may have to remind me.
@FletchBZMMT LOL i have no idea - I"ve only been canning 6 months now - I asked the same thing of a lady who's been canning for 30 years and she said it's not the utensil it's the PROCESS. I got schooled!
Like the touch of adding the fresh veggies... Very hardy soup. On the old jars I heard you can only use the ones that have the concave bottom because they transfer the heat to the interior of the jar better. You might already know that...
Thank you! You're an angel, and AP, well, what a stud, yeah? You kids were made for each other, no?
Tell him I was totally consumed with his Inside Job vid. I be renting it soon.
I imagine he has already seen the Secret of Oz vid? – available on YT.
Also have you seen paulwheaton12's channel. You would definitely appreciate the TLUD stove that he shows on there. Just search for TLUD. Great channel for learning sustainability, etc.
@babaloo42 I will tell him for sure! You know I remember you mentioned the dehydrator - ours died - I need to get a new one soon as well. Sheeesh it never ends does it?
So if you're canning soup should you cook all the way to the point where you would serve the soup or just par cook it and then let it finish in the canner? Great video!
@The806Traveler When there is barely, rice or pasta in the soup I cook it all the way because otherwise I might loose volume during the canning process and I add veggies and potatoes right before canning so that it still has it's original form and texture.
Fantastic!! Looks delicious! Homemade soups that can be canned are EXCELLENT for a quick, warm winter meal! We absolutely FREEZE during the winter when we're outside caring for the livestock, busting up frozen water troughs, etc... Nice warm soup afterward helps to thaw! LOL!!!
you rock! I just printed off a beef barley soup for my preps the other day. oh, I had to laugh when you handed him the cam and then asked him to remove the lid...lol.
I made my first beef & Barley Soup today! Hubby liked it so well, we didn't have enough left to can! Thank you SheChef!
Godlyhomeschool 2 weeks ago
@Godlyhomeschool ahhh success is no leftovers! Thank you so much for trying it!
TheSheChef in reply to Godlyhomeschool (Show the comment) 2 weeks ago
could you do a follow up on opening a jar?
jaxsmomma13 2 months ago
@jaxsmomma13 i will PM you the followup - we did do a video! :)
TheSheChef in reply to jaxsmomma13 (Show the comment) 2 months ago
USDA says not to can certain taters, barley, starches, rice, noodles blah blah blah but I read not to use more than 1 tablespoon of uncooked barley per quart jar. I am dying to know how your soup is when you crack open the first jar. Will you do a follow-up?
AuntDuddie 5 months ago
@AuntDuddie LOL@blah blah blah. I did reduce the amount that went in there and added more hot water. I will crack one open a month from the time I made it ok? But you may have to remind me.
TheSheChef in reply to AuntDuddie (Show the comment) 5 months ago
@TheSheChef don't worry - I have hardly anything to do since I am still an invalid.... I will nag, ummm, remind you.
AuntDuddie in reply to TheSheChef (Show the comment) 5 months ago
I am a proud, educated black man... would you be my wife?
Bregowald 5 months ago
@Bregowald I am already married - to afroprepper. LOL
TheSheChef in reply to Bregowald (Show the comment) 5 months ago
Great stuff food looks amazing; i am hungry now, too bad i don't have a woman like yourself.
Tamayo1980 5 months ago
@Tamayo1980 There are good women out there - Just keep doing what you do and she will fall in your path :)
TheSheChef in reply to Tamayo1980 (Show the comment) 5 months ago
Good info! Thanks for the vid! P.S. Why isn't it called "jarring"??? ;-)
FletchBZMMT 6 months ago
@FletchBZMMT LOL i have no idea - I"ve only been canning 6 months now - I asked the same thing of a lady who's been canning for 30 years and she said it's not the utensil it's the PROCESS. I got schooled!
TheSheChef in reply to FletchBZMMT (Show the comment) 6 months ago
@TheSheChef Haha, that's funny! Thanks for sharing. ;-)
FletchBZMMT in reply to TheSheChef (Show the comment) 6 months ago
Like the touch of adding the fresh veggies... Very hardy soup. On the old jars I heard you can only use the ones that have the concave bottom because they transfer the heat to the interior of the jar better. You might already know that...
OutWestt1 6 months ago
@OutWestt1 i love the older jars anyways - and people are getting entirely too hip to the value of them. LOL
TheSheChef in reply to OutWestt1 (Show the comment) 6 months ago
@ 8:10 its called the ball canning book? I've been looking for the blue canning book!!! lmbo geez
alleyway2 6 months ago in playlist Videos from TheSheChef
Very cool!
Nice touch using the celery, Love Celery!
ArizonaPublic 6 months ago
Thank you! You're an angel, and AP, well, what a stud, yeah? You kids were made for each other, no?
Tell him I was totally consumed with his Inside Job vid. I be renting it soon.
I imagine he has already seen the Secret of Oz vid? – available on YT.
Also have you seen paulwheaton12's channel. You would definitely appreciate the TLUD stove that he shows on there. Just search for TLUD. Great channel for learning sustainability, etc.
gloorbit 6 months ago
@gloorbit we will have to watch both of those now. Thanks!
TheSheChef in reply to gloorbit (Show the comment) 6 months ago
great job. learned a lot. tell afro he is a handy dandy helper :O )
babaloo42 6 months ago
@babaloo42 I will tell him for sure! You know I remember you mentioned the dehydrator - ours died - I need to get a new one soon as well. Sheeesh it never ends does it?
TheSheChef in reply to babaloo42 (Show the comment) 6 months ago
So if you're canning soup should you cook all the way to the point where you would serve the soup or just par cook it and then let it finish in the canner? Great video!
The806Traveler 6 months ago
@The806Traveler When there is barely, rice or pasta in the soup I cook it all the way because otherwise I might loose volume during the canning process and I add veggies and potatoes right before canning so that it still has it's original form and texture.
TheSheChef in reply to The806Traveler (Show the comment) 6 months ago
ROTFL!!! "I need 8 arms America!" LOL!!! Love that!! Kind of thing I do to my man all the time too... Your husband is a great sport!! LOL!!
kastnmagic 6 months ago
@kastnmagic lol prepper husbands are good sports huh?
TheSheChef in reply to kastnmagic (Show the comment) 6 months ago
Fantastic!! Looks delicious! Homemade soups that can be canned are EXCELLENT for a quick, warm winter meal! We absolutely FREEZE during the winter when we're outside caring for the livestock, busting up frozen water troughs, etc... Nice warm soup afterward helps to thaw! LOL!!!
kastnmagic 6 months ago
@kastnmagic Oh goodness I will have to also post my Parmesan Meatball Soup with Pasta! It's like minestrone for people who do real work :)
TheSheChef in reply to kastnmagic (Show the comment) 6 months ago
you rock! I just printed off a beef barley soup for my preps the other day. oh, I had to laugh when you handed him the cam and then asked him to remove the lid...lol.
susannamcintyre 6 months ago
@susannamcintyre LOL what he's not superman? and can't lift the lid with his mental powers!
TheSheChef in reply to susannamcintyre (Show the comment) 6 months ago
Liked this. Good tip on the local hard water. I believe you said add vineger?
enriquesonora1500 6 months ago
@enriquesonora1500 yeah i added a splash of vinegar and it still mineralized - i guess i will have to add 2 splashes now!
TheSheChef in reply to enriquesonora1500 (Show the comment) 6 months ago