How To make Hoosier Goulash
1 1/2 lb Ground beef
1 md Onion, chopped
1 cn Tomatoes, cut up (16 oz.)
1 cn Tomato paste (6 oz.)
1 cn Tomato sauce (8 oz.)
1 t Sugar
1/2 t Basil
1 t Salt
1/4 t Pepper
1 Garlic clove, crushed
1 c Dry elbow macaroni
Place a plastic colander over a bowl or baking dish. Crumble meat in colander. Add onion and microwave at full power for 6 minutes, stirring once during cooking. Remove from microwave and crumble. Place hamburger and onions in a large casserole that has been sprayed with Pam. Add remaining ingredients including dry macaroni. Cover and cook on full power for 10 minutes, stirring twice during cooking. Recipe courtesy of: Randy Rigg
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Thanksgiving in a Jar
Welcome to Fyreflye’s Follies!
If you enjoy today’s video, please don’t forget to give me a thumbs-up! If you enjoy videos featuring canning, dehydrating and (mostly) southern cooking, I hope you will subscribe!
In Today’s video, I will show you how I can Turkey and Dressing for shelf-stable storage.
Not everything I do is USDA/FDA approved. I believe in “MY KITCHEN, MY RULES” and I do not think untested necessarily means unsafe. If you are someone who only does things by the book, then this video may not be for you. It works for me.
I am not telling anyone that this is the way it should be done. I am only sharing with you how I do it in my kitchen. I have done my research and I am comfortable with doing it this way. I strongly encourage you to do the research and do what works for you. The National Center for Home Food Preservation is a great resource, as well as the Ball website. I have left a link below. There are also several groups on Facebook and lots of videos on YouTube to help you get started and find information.
Feel free to leave a comment below. If you have a question, I will try to answer it or help you find a resource to get an answer from.
You can find the NCHFP/USDA guidelines here
Ball website, getting started
Find your elevation here, type in your physical address.
1 to 2 cups cooked chopped chicken or turkey
1 (9x9 inch) pan cornbread, cooled and crumbled
4 slices day-old bread, torn into small pieces
2 eggs, beaten
1 onion, chopped
1 cup chopped celery
½ to 1 teaspoon garlic powder
1/8 teaspoons poultry season
2 (14.5 ounce) cans chicken broth
2 (10.75 ounce) cans condensed cream of chicken soup
Combine all ingredients thoroughly. I leave 1-1/2 inches headspace to allow for expanding. I chose to can a small layer of raw turkey, a few dried cranberries, then the remainder of the jar with dressing. I processed in the pressure canner for meat times.
Disclaimer:
This video is for entertainment purposes only. This is not intended to be an instructional video. Not everything I do is USDA/FDA approved. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes as I prepare them for myself, and take NO responsibility for them should you choose to use or adapt them. All video footage, new designs and craft projects are my own & may only be used with my permission. When applicable, I will always give credit for inspiration sources, whether online or from other crafters. None of my videos are sponsored unless otherwise stated. All opinions are my own. This video is not made for or intended for children, but is family-friendly.
Some of the links are affiliate links that I earn a small commission from. They don't raise your price paid. Thank you for supporting my small channel!
================
LET’S CONNECT!
================
Pinterest:
Email: fyreflye2007@gmail.com
Instagram: @fyreflyesfollies
Twitter: @FyreflyesFolly
================
CANNING SUPPLIES
================
3-arm towel rack (holding my rings)
JarKey
COMPLETE GUIDE TO HOME CANNING
The All New Ball Book Of Canning And Preserving
Prepworks by Progressive Canning Scoop
Vidalia Chop Wizard Pro Max
Presto 23 quart Pressure Canner
11” Pressure Cooker Canner Rack
Presto Canner Pressure Regulator
Presto 7 Function Canning Kit
Multi Blade Adjustable Mandoline
Apple Peeler and Corer
Ronco Veg-O-Matic Deluxe
POMONAS PECTIN 3-pack
Hoosier Hill Farm Clear Jel ASIN :
================
What I use to film
================
Camera Remote Shutter Release:
Canon EOS Rebel SL2 DSLR Camera:
Lens:
Tripod:
Lighting:
Shotgun Video Microphone:
#RebelCanning #Delicious #LongTermFoodStorage #ThanksgivingInAJar
Canning Homemade Spaghetti-Os
Welcome to Fyreflye’s Follies!
If you enjoy today’s video, please don’t forget to give me a thumbs-up! If you enjoy videos featuring canning, dehydrating and (mostly) southern cooking, I hope you will subscribe!
In Today’s video, I will show you how I can Spaghetti-Os for shelf-stable storage. I have never canned pasta in quarts, so I do not know what the times would be.
Not everything I do is USDA/FDA approved. I believe in “MY KITCHEN, MY RULES” and I do not think untested necessarily means unsafe. If you are someone who only does things by the book, then this video may not be for you. It works for me.
I am not telling anyone that this is the way it should be done. I am only sharing with you how I do it in my kitchen. I have done my research and I am comfortable with doing it this way. I strongly encourage you to do the research and do what works for you. The National Center for Home Food Preservation is a great resource, as well as the Ball website. I have left a link below. There are also several groups on Facebook and lots of videos on YouTube to help you get started and find information.
Feel free to leave a comment below. If you have a question, I will try to answer it or help you find a resource to get an answer from.
You can find the NCHFP/USDA guidelines here
Ball website, getting started
Find your elevation here, type in your physical address.
For Pints:
1/2 cup dry pasta rings
2 parts Marinara sauce to 1 part water
For half-pints:
1/4 cup dry pasta rings
2 parts Marinara sauce to 1 part water
Fill jars with dry pasta rings. Add diluted marinara sauce to 1 inch headspace. Wipe rims, add lids and rings fingertip tight. Shake vigorously and put into pressure canner. Vent 10 minutes. Bring up to pressure and process for 15 minutes. Once processing is complete and jars have been removed from canner and have cooled 20-30 minutes, shake gently to redistribute pasta.
Disclaimer:
This video is for entertainment purposes only. This is not intended to be an instructional video. Not everything I do is USDA/FDA approved. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes as I prepare them for myself, and take NO responsibility for them should you choose to use or adapt them. All video footage, new designs and craft projects are my own & may only be used with my permission. When applicable, I will always give credit for inspiration sources, whether online or from other crafters. None of my videos are sponsored unless otherwise stated. All opinions are my own. This video is not made for or intended for children, but is family-friendly.
Some of the links are affiliate links that I earn a small commission from. They don't raise your price paid. Thank you for supporting my small channel!
================
LET’S CONNECT!
================
Pinterest:
Email: fyreflye2007@gmail.com
Instagram: @fyreflyesfollies
Twitter: @FyreflyesFolly
================
CANNING SUPPLIES
================
3-arm towel rack (holding my rings)
JarKey
COMPLETE GUIDE TO HOME CANNING
The All New Ball Book Of Canning And Preserving
Prepworks by Progressive Canning Scoop
Vidalia Chop Wizard Pro Max
Presto 23 quart Pressure Canner
11” Pressure Cooker Canner Rack
Presto Canner Pressure Regulator
Presto 7 Function Canning Kit
Multi Blade Adjustable Mandoline
Apple Peeler and Corer
Ronco Veg-O-Matic Deluxe
POMONAS PECTIN 3-pack
Hoosier Hill Farm Clear Jel ASIN :
================
What I use to film
================
Camera Remote Shutter Release:
Canon EOS Rebel SL2 DSLR Camera:
Lens:
Tripod:
Lighting:
Shotgun Video Microphone:
#RebelCanning #Delicious #LongTermFoodStorage #Spaghettios
Mess Kit Salisbury Steak Chinese PLA Mess Kit
Trying out a meal using the PLA Mess Kit.