Putting Up More Food for Winter | A Full Day of Canning

Hi Friend, Join me for a full day of preserving in the Homestead Kitchen, putting up food for winter. We have lots of goodies from the garden and the farmers market. A whole bunch of canning and freezing is ahead.

Thanks for watching,
Kelsey

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Sweet Tea Peaches:
3.5 lbs peaches
3.5 cups water
4 tea bags
1 cup sugar
1 cup honey
3 tbsp bottled lemon juice

1/2 inch headspace, process for 25 minutes.

Roasted Red Pepper Sauce:
6 red peppers, roasted and peeled
1/2 cup toasted walnuts
2 tbsp tomato paste
2 garlic cloves
1/2 cup olive oil
2 tbsp red wine vinegar
2 tbsp raw honey
1 tsp paprika
1 tsp salt
1 tsp onion powder

Peach Salsa:
6 cups hard under-ripe peeled and diced peaches
1 cup sugar
1 cups chopped red bell pepper
1 cup acv
1/2 cup chopped red onion
1/2 cup water
1/4 cup fresh lime juice
1/4 tsp salt
2 jalapeno peppers, seeded and finely chopped
2 garlic cloves, minced
1 habanero pepper, seeded and minced
1/4 cup fresh cilantro, chopped

1/2 inch headspace, process for 10 minutes

Peach Ale Mustard:
2 1/2 lbs peaches, halved and pitted
2/3 cup white balsamic vinegar
1/2 cup maple syrup
1/2 cup dry mustard
2 tbsp mustard seeds
1 tsp salt
1 12oz bottle of ale

1/4 inch headspace, process for 10 minutes

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#threeriverschallenge #pantrychallenge #homemaking #homesteading #preservingfood #canning #freezedrying #freezingfood #foodpreservation #foodsecurity #pantrystocking

[lynnclendenin]

I want to be you when I grow up! I’m 74, and have been water bath canning for 50+ years; but I didn’t get the courage to pressure can until about five years ago. I recently moved to be closer to my children and grandchildren, and I have a very small backyard. I really don’t think the HOA wants me to have a garden, but it’s behind a six foot privacy fence! I have six raised beds and about lot of grow bags set on pavers! Our July was the hottest on record and then Debby came to visit, twice. I’ve pulled up everything and am planting a fall garden, which I’ve never done before!

[lorita]

BREAKFAST
MUFFINS you choose what kind
Serves: 12 muffins Prep time: 20 minutes Cook time: 18-25 minutes

#1. PICK YOUR BASE: Mash Bananas,
canned pumpkin puree,
canned sweet potato puree,
grated apple,
grated zucchini,
grated carrots;
PREHEAT THE OVEN TO 400 DEGREES #2. MAKE THE BATTER:
In a large bowl, whisk together 1 1/2 cups All Purpose flour (or gluten-free flour, or a mix of 1 cup All Purpose flour and 1/2 cup Whole wheat flour),
2/3 cups sugar,
1 1/2 teaspoons baking powder,
1/2 teaspoon baking soda,
and 1/2 teaspoon salt.
Add 1 teaspoon cinnamon, ginger or pie spice.
In a separate bowl, whisk 2 eggs until combined. Whisk in 1/3 cup cooled melted butter,
1/4 cup milk (or non dairy milk)
and 1 1/2 teaspoon vanilla extract.
Stir in your base ingredients (from step 1).
Add the wet ingredients to the bowl with the dry ingredients and stir to combine.

#3. CHOOSE YOUR MIX-INS:
Stir in 1 cup of the following until combined (or skip to the next step)
sweeten shredded coconut,
mini chocolate chips (1/2 cup max),
chopped walnuts,
chopped almonds,
chopped hazelnuts,
raisins,
dried cranberries,
chopped pitted dates,
blueberries,
raspberries,
chopped peaches or nectarines,
finely chopped crystallized ginger (1/4 cup max)

#4. BAKE THE MUFFINS:
Line a 12 cup muffin pan with paper liners (for mini-muffins, line 36 mini-muffin cups with paper liners)
Fill each at least three-quarters of the way with the batter. if desired, sprinkle the tops with sugar in the raw.
Bake the muffins until they rise and a toothpick inserted into the center comes out clean, 18 to 25 minutes (or 12 to 15 minutes for mini muffins). NOTE: If you are using gluten-free flour, the muffins will take longer; add 8 to 10 more minutes (for both regular and mini muffins).

Let cool a few minutes in the pan, then remove the muffins to a rack to cool completely.

Recipe by Melissa Gaman Sept.2023 Food Network Magazine

[deborahtolbert]

I am one of your "silent" viewers but just want you to know how much I enjoy your content and I look forward to your quotes/verses at the end. They always lift my spirit. Bless you and your family.

[filby]

My wife made peach salsa 10+ year's ago for my birthday party. It's so darn good with the cilantro 😁 She made it with real lemon 🍋

[boething]

This takes me back to when my three grown kids were at home and I canned EVERYTHING! We had chickens, too, so we had fresh eggs. My middle kiddo was very sensitive to any preservatives in processed food, which I seldom bought, so the home canning was a good thing! I fed them my home canned food from the time they were babies until they left home. Busy days but good memories!

I didn’t work when they were little but started as an educational assistant when my youngest started school, one was in middle school, and one was in high school. I had the same days off they had, as well as summers, so I had time to preserve lots of good stuff. We also had a garden.

I finished my teaching certification when my youngest was in high school and retired three years ago. I’m starting to can again and loving it!

I just made the Tomato Herb Jam from the canning book you’re using—delicious!!!

[katescaringcorner]

Oh man! Oh man! Of all the ding dang things! I made the Fiery Peach Salsa last year and greatly loved by my neighbor that helps with mowing the lawn and clearing snow and all things that my dear Daddy use to do including coming on a moments notice to calm my momma’s octogenarian traumas for something not working. I put up another 14 pints for him this year! It wasn’t until I saw you point out the book and page that it is on that I realized that I did the wrong dingdang peach salsa!
🤦🏻‍♀️
I’ll have to order more peaches.
I cannot be without Jim’s fave salsa.
I appreciate you so much, Kelsey, for so many reasons!
God bless you and all that you do.
🙏🏼

[iartistdotme]

The piano music is so beautiful while you are preserving but I would love to fall asleep to this treat, also! All the types of product you preserved look good - special thanks for putting complete recipes below. What a joy to watch!!!

[cynthiafisher]

Ever since I bought a serrated peeler, I stopped blanching my peaches and just peel them by hand. I always hated the way blanching cooked the outside of the peach.
Anoregoncottage has a great salsa recipe. I sub bottled lime juice for the vinegar and it’s wonderful!!! I get a lot of compliments when I serve it.

[CherylHamburger]

You have thr best music to go along with you and your peaceful self. As always, thank you!

[karenm]

That roasted red pepper sauce looks pretty good.

[cynthiafisher]

If you have the room, next year try freezing peach slices in orange juice and eat them half frozen. It will surprise you how good it is!

[lorita]

I love peaches, just to eat but also love peach pie and peach cobber

[canadiannavywife]

I am number 48 to like the video... whoot whoot whoot! I have shared and now commenting. You are really a sunshine in my day. Seeing the pop up that you have uploaded a video puts a smile on my face. Seeing the beautiful things you do for your family to love them in various ways is heart warming. We may not have met in person, but I do truly think of you as a friend from the neighbourhood!

I just want to say thank you. You may not know this, but sometimes after watching a video of yours, I get inspired to do something that future me will appreciate. Whether that is to just plant one packet of seeds, weed one planter, dehydrate something for the pantry or make myself a cup of tea and give myself the grace to be at peace with doing nothing but not feel guilty of just taking time out to have a cup of tea in the garden and soak in the love from the universe.

Seeing your family, gives me such joy to remember my kids at their ages. The gardening, preserving or just making chocolate chip cookies with them. Now the baby is 17 years old. But I swear he was just 3 yesterday. I am normally the strong one, but when I need a buddy to lean on, I put on one of your videos and borrow that needed strength to just do something for 5 minutes.

So Thank you from the bottom of my heart. Today I wanted to share with you how much all that you do can help someone else. You are a God sent angel.

Hugs from Esquimalt, and if you are ever by, the tea pot is on and cookies are just 10 minutes before they come out of the oven.

[cindynance]

Another beautiful video! The music was so soothing… Your family is so blessed to have you… You have given me so many ideas and the want to do better with preserving for the pantry. Thank you! Hugs from Ohio

[tdewtx]

I think you can take your ball book to like a printing place like Kinko's ( Do they even exist anymore?) or the same, maybe UPS too and they can spiral bind it for you.

[cherylpresleigh]

Oh Kelsey, what a beautiful video this has been. The music, the peaches 🍑, the quote at the end. You are such a joy to watch and you always inspire me to move forward with trying new things. It’s been a busy couple days here with canning and today and for the next several days it will be too.
We continue with a dramatic cool down and rainy weather. I am pretty sure there will be no tomato harvest this year and I’ll need to go buy tomatoes. It’s okay, I’m disappointed but we will manage.
Have a wonderful weekend!

[tishasilva]

So happy to have found your channel. I love watching your preservation videos and how you share the recipes. First year I will start canning. Very exited and grateful!

[PattyNielsen-fz]

Can you tell me the canning book you are using again? Please

[suefarely]

Great video. I enjoyed the different flavor combinations and advice on how to use them.

[christineconley]

I'm going to go pick some peaches tomorrow, so you gave me some great ideas of what to do with them