Revolutionizing the Homestead: Food Preservation DONE RIGHT - Self Sufficient Vlog #5

Good morning, fellow gardeners. Today it arrived and I'm really excited about that. Made in USA. The Delli 23Q I think pressure caner and it's going to be a total game changer when it comes to canning my vegetables from the garden. Welcome back to a new episode on the self-sufficient series and we are going to cook today once again. We are going to can a bunch of vegetables and see how it works out with this amazing piece of machinery which is the gold standard in the USA. The pressure can such that you don't get um ill from the bottleum bacteria. More about that later. But now let's unbox this one and let's see what it can do for us. There it is. Isn't it beautiful? Oh my god. Bunch of extra things. I think those are canning lids for regular mason jars that you can find in America. And I hopefully can also find some here in Germany too. I'm holding the pressure [Music] lid decaying weight which is very important for the pressing process and it's also safety mechanism which is pretty unique to this machine and the very very lightweight induction pressure can. And that's about it. Now, it's just a simple, I suppose. Here's the pressure gauge. I'll explain more about the pressure later. What's up with all of that? Oh, it comes with two different weights, which is very important. um depending on the pressure that you want to reach inside of the pot and hence a bigger um a bigger temperature in the process. I believe you just put it on here and that's as far as the assembly goes. I think I think we're good. Nice. That was extremely self-explanatory. No instructions needed to be honest. Um, now let's get to cooking, shall we? Hey fellas, welcome back after the huge time skip. It has been a few months. And in the upcoming episode, I'm going to tell you more about what exactly happened in my garden and what I planted where and how the greenhouse is going and all the things that I'm still planning to do. And before we dive further into the canning process, I actually talked with the wonderful people from Denali if they would be interested in sharing my message of preserving food and a self-sufficient lifestyle together with myself here on my channel. And they said yes. And and I'm very glad to announce that this video has been proudly sponsored by the wonderful people over on Denali. As mentioned at the start of the video and during the unboxing, it's a pretty solid machine, this tanker. It makes it easy for beginners to dive into preserving food with the self venting process, which is rather unique to this canner. And I haven't seen something like this before. And it makes it very easy, especially to someone like me who hasn't used a regular pressure caner in ages, to can their own food and thus preserving it for future meals to cook with. And if you are also interested in getting yourself the tank or maybe any other of the systems that they offer over on their website, then definitely make sure to use my link down there at the top of the description for a big discount to save a bit of money such that you can get yourself one of those great machines and cooking utensils too. And now back to the cooking. Just put all the little cubes inside of your cans. And what I also did, I created a little brine of just lukewarm water, um, salt, and also a bit of brown sugar for just taste. This wasn't necessary, but I just wanted to keep the salt content a bit up. Um, it it helps with preserving and it helps to prevent bacteria and mold from growing inside of my cans. So yeah, this is what I did and I think it's going to taste quite well um after I open them up for further cooking and preparing later in meals. And after closing all of the lids on my back glasses, um I just put all of those into the Denelli tanker and just let it do its work. I was reading into the instruction manual and it was pretty self-explanatory. Once again, all you really need to do is put it in there, seal the the top, and then put the weight on there. This seals everything off. And then you start heating it up. And then you wait for the pressure to rise at some point after the self venting process is over. I really hope this works out. It should be pretty self-explanatory and easy to do. Um, I hope it doesn't explode. Let's go. I believe in you, Dali. Rasha cannot. It's finally up. And now the pressure should start rising. Yep. Up until we reach this line right here, 11, which is going to um correspond to about 120° C. Just barely over 10 lbs of pressure. And once it reaches the 11 lb threshold, I'm going to reduce the heat such that we keep it that way, the 120° C approximately. And then everything should be bacteria free. And once we reach that, the timer starts for approximately I would say 20 minutes. And then we let it cool down. And then we already done. Nice. And after about 25 minutes at about 11 lb of pressure, which amounts to about Yeah. 120° C. I took the heat off and then took 1 and 1/2 hours for it to cool down. And once that was done, I very carefully opened up the lid because I didn't trust this thing too much. I didn't want anything to explode in my face. But everything turned out nicely after all. It's looking good. All right, moment of truth. If everything worked out, and in theory, it should have worked out. And if I take a look at the rubber band here, it's squished together, meaning there should be a vacuum here to check if we truly have a vacuum. And I can see still some bubbles coming up here. Um bursting. Um but in in theory, if everything worked out, we should be able to take those off and then grab it by the lid without it falling down. Then we should have a vacuum. And it looks great. I think that seems to have worked out. Yeah. Awesome. Um, yeah, perfect. I liked it. That worked out nicely. Okay, let's test the other ones. And that means we have canned and preserved zucchinis, which is great. Oh, perfect. And the last one. I can already see that worked out because the rubber band is squished together crazy. Yeah, that is awesome. Okay, this can go into the basement and I can use it whenever I make zucchini soup, um, pasta sauce with tomatoes and the like. There are so many applications for just zucchini being kept in brine. Um, awesome. Now, another project. Next to zucchinis, I got tons upon tons of tomatoes. And up until this point, believe it or not, and the harvest isn't fully over yet, I harvested over 4,000 tomatoes. It's ridiculous. So, the first thing I do is remove the green part, which which can have a bit of solenine, which is also a neurotoxin, in there. So, I get this out. And also, I'm leaving all the seeds in there. The last thing I do is just scorch the skin. And then, we throw everything into boiling water for about a minute. Next thing to do is we want to get the skin of the tomatoes. So we plench the whole thing, meaning from the hot water immediately into preferably ice cold water or just cold water in general. Works out nicely with just regular cold tap water. Now next to my big tomatoes, I also have a lot of very sweet cherry tomatoes which are going to make for great ingredients for just sauces and the like. And what I do here in instead of cooking them and scorching the skin and so on, it would be a huge hassle to peel all those small tomatoes, what I do is I do preserve them fully in their in entirety with skin on. But for all of the ingredients and the salt and the herbs that I put into the glasses to really penetrate inside of the tomatoes, um, I just use a skewer and just put a bunch of holes inside of the cherry tomatoes. four to five holes per cherry tomato takes a bit of time, but it's pretty much worth it um once you're done preserving the food. And inside of the cherry tomatoes, I just throw a bunch of herbs from my garden in there. Basil, thyme, especially garlic. Garlic goes in all of those, sage, and so on. And the last thing I do once all of that is done, I use a bit of hot boiling water, which I'm going to just put over all of the tomatoes. Yeah, that's about it. And also one teaspoon of salt in there for the taste. And this basically concludes what I do with the tomatoes. It's fairly straightforward. Last thing to do is to put all of those into the Denelli pressure caner. Once again, making sure everything is sanitized and that I clean um all of the glasses at the top where I put the lid over those. And yeah, then we wait. I usually cook my tomatoes for about 35 minutes. If you use a pressure caner, you don't need to use citric acid or anything of that sort. Woo! If you could smell what I'm smelling. Oh my goodness, it smells really good. M, that is so hot. Like literally, it's extremely hot. Oh my god. M, that is awesome. And once again, the Denali Kenna just did an outright amazing job without much effort. And that is about it. Those are looking absolutely beautiful. Everything worked out nicely. The Kenna just works like a charm. Seriously, you can see the vacuum on the lids. If you take a look at the lids, they are all pressed down inside of the cans. And it just looks beautiful in this light. And those tomatoes, they are looking so damn delicious. I'm I'm watching the footage right now, and it just looks so good. I want to open some of those up and turn them into tomato sauce or anything of that sort. Yeah, I made a bunch of different varieties of cherry tomatoes with herbs and the like, and I can't wait to process them further. Once again, thanks to Denali for sponsoring this video and make sure to definitely check out their website and to get yourself one of those amazing canas too. And until next video, I wish you guys a flamable day. See you.