Canning Beef Stroganoff
Welcome to Fyreflye’s Follies!
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In Today’s video, I will show you how I can Beef Stroganoff 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.
***measurements are for pints***
Layer in Jar:
1 cup Beef Chunks
1/2 cup Mushrooms
1/3 cup Onion Chunks
1 Tbsp Tomato Paste
1/2 tsp Thyme
1/2 tsp Parsley
1/2 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
1 tsp Worchestershire Sauce
1 Tbsp Steak Sauce
1 tsp garlic
Add beef broth to 1 inch.
Debubble and top to 1 inch headspace. Clean rims and process for 75 minutes (90 minutes for quarts).
When ready to serve, bring to a boil, add a slurry of 2 Tbsp cream (or milk) and 2 tsp cornstarch. Simmer until thickened. Stir in 2 Tbsp sour cream. Serve over egg noodles.
You can find the NCHFP/USDA guidelines here
Ball website, getting started
Find your elevation here, type in your physical address.
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!
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CANNING SUPPLIES
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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
POMONAS PECTIN 6-pack
POMONAS PECTIN ½ pound
POMONAS PECTIN 1 pound
Hoosier Hill Farm Clear Jel ASIN :
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What I use to film
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Camera Remote Shutter Release:
Canon EOS Rebel SL2 DSLR Camera:
Lens:
Tripod:
Lighting:
Shotgun Video Microphone:
#BeefStroganoff #MealsInAJar #EasyDinner #RebelCanning
I attempt to make Noodles Romanoff (like in the box)
A long time ago I enjoyed a boxed food similar to macaroni and cheese in the blue box. It disappeared from the market many years ago. I haven't tasted it since. When I saw powdered sour cream on Amazon I knew I could attempt making my own. I did this video for My Kitchen Vlog because I haven't perfected the formula yet. This was my first attempt. When I get it right, I'll put a video on my Mobile Home Gourmet channel.
FIRE COOK'S PORK TENDERLOIN
check these guys out----they got a fun little channel
as i was putting the sauce together i thought about adding a shot of good bourbon to it but didnt,,,,when we was eating terry said ya know a shot of bourbon would have really kicked this sauce up,,,,next time for sure
Cowboy Chili Recipe
Cowboy Chili Recipe!
We’re taking the chill off in the kitchen today with our Chili recipe. What’s great about chili is you can substitute any kind of meat whether is ground beef, wild game or even chunk meat. We’re giving you a great seasoning base and some ideas for your chili and from there you can customize to suit your tastes. Beans- no beans… hey I like a bean to give it an even heartier feel. So we hope you enjoy our chili recipe!
Enjoy the video and leave questions or comments below.
Get our Green Chile Chipotle Relish here:
8- 10 servings
Cowboy Chili
2 pounds ground beef (wild game, chunk meat, etc.)
1 large yellow onion, chopped
2 (10 oz.) can Rotel (we used chunky), drained
1 Rotel can water
1 (15 oz) can tomato sauce
1 (16 oz) can kidney beans, drained (or your bean choice)
Green Chile Chipotle Relish (available or 3 - 4 chipotle peppers in adobo sauce, chopped or to taste
1/3 cup chile powder
½ tsp cumin
2 tsp oregano powder
2 tsp paprika or smoked paprika
2 tsp salt
3 tsp minced garlic
1. In a large pot or 12” Dutch oven brown the hamburger over medium high heat. Season with salt and pepper or seasoning of your choice, to taste. As the meat begins to brown, stir in the onions. Continue cooking until the meat has fully browned and onions are tender. If there is a lot of excess grease, drain.
2. Stir in the Rotel, water, tomato sauce, beans, chipotle peppers or relish. Stir in the seasonings. Adjust taste, if needed.
3. Cover and cook over medium-high heat until it reaches a boil. Boil a couple minutes. Reduce heat and simmer for about 40 minutes, stirring occasionally.
4. Serve warm with cheese, onions, sour cream, etc.
Check out our BEST SELLING cookbook, A Taste of Cowboy. Available at bookstores nationwide, Amazon
and
Get our FREE guide to smoothing cast iron HERE:
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
Buttercrust Pastry Dough - Flaky Butter Pie Crust Recipe
Learn how to make a Buttercrust Pastry Dough recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this Flaky Butter Pie Crust Recipe!
Great Depression Cooking - The Poorman's Meal - Higher Resolution
Clara's Poorman's Meal is one of my favorite dishes. It was the reason we began this channel. I could never remember just how Nana made it, and being a visual person, what better way to have the recipe than as a video.
This is a higher resolution version of Clara's Poorman's Meal video. It was shot in SD and now up-resed to HD. Not perfect, but a big improvement from the 2007 YouTube standard of 144p!
This was the very first meal we filmed for her show. We'll leave up the original and enjoy this one for improved clarity as well as a new ending message from Clara.
I recently rediscovered the original tape, dated April 10, 2007, just days away from its thirteenth anniversary. On June 2007 I posted it as the 4th video of our initial posts (saving the best for last, of course). At the time there were very few concept YouTube channels and it wasn't yet owned by Google.
As a filmmaker, I tried convincing TV studios that this was a great show idea. I was told that there wasn't really an appetite for a cooking show about the history of the Great Depression, hosted by an unknown 91 year old Grandmother.
I saw YouTube as a place I could make the show anyway and let people decide for themselves if they wanted to learn meals from the Depression and meet my amazing Grandmother. And you did decide. Thanks for watching and I'll try to continue to share Clara and her incredible cooking as best I can.
-Christopher