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@@jodi578 so glad it was helpful for you! Glad to have you in the community

@@afrugalhomestead Thank you again, I am putting it to use right now. 🥰

@@ChickadeeFarmDiva we've had years like that for sure. It can be very fickle.

@@Tenonizer so glad the video was helpful.

@@MrsKatB it is 1/4 c. butter. The full recipe is in the description. Hope that helps and enjoy the recipe.

Oh I missed that! Thank you!

@@binnurkarayalcin153 Thanks

I don't see why you wouldn't be able to plant them. They need a nice warm climate to grow but not too hot. You might just check online to see what zone you live in and then see if your zone is capable of growing squash. That's the best answer I can give.

Lol. It can be a lot but it sure fits with peach season 😆

This is the recipe we are currently using www.kingarthurbaking.com/recipes/sourdough-english-muffins-recipe

Great tip. I'll make sure to do that.

Isn't it funny how the same thing can have different names. Thanks for sharing.

@@afrugalhomestead yeah definitely! U should try german pancakes btw like the thin ones they taste fantastic.

@@takke9830 we'll have to do that. Thanks!

Wow! That is amazing. Planning to do some of our cloves to grow more next year as well. Good to know we can grow so much.

@@afrugalhomestead I found going in a mulch type soil is what works for me in Ohio

@@TheFrostyGoatFoods It really is. Such a good recipe.

@@cmmrris1 we usually harvest our seeds at the end of the season. Most pumpkins have sat as decorations for weeks or been carved and we save those seeds. I would make sure the skin of pumpkins can't be broken when you dig your nail into it. If the skin is hard, you can pick it and the seeds should be ready for harvesting. You can still harvest seeds from old pumpkins that are sagging, just make sure the seeds aren't moldy.

@@afrugalhomestead thank you ☺️ this summer has been my first ever garden, and I am trying to learn how to save seeds from each vegetable. I tried to save seeds from my cucumbers, but they were all small and seemed thin and hollow in the middle even though I waited until they started turning yellow before harvesting. Thank you for your suggestions.

I've found you have to get it up to the 180° and slowly bring it down to 110° before doing the 8 hour yogurt settings. If I didn't do this it is running and often grainy.

@@afrugalhomestead I have been using an instant pot. It’s been a disaster both tries.

@@sorinorrin they'll love them. Mine do!

Thanks

Thanks but we are happy to learn as we go. Thanks for watching

It kind of depends on what you're freeze drying and want to rehydrate. For this video we did potatoes, so we'll focus on that. For roasted potatoes I would typically just heat up water in my kettle and then pour it over the tops of the potatoes and allow it to sit for 5 to 10 minutes until they become a consistency that I like. Then drain off the excess water. You want to use hot water because it is a cooked food. If it were raw potatoes then I would use cold water to reconstitute and then I could cook them in a pan or in the oven however I would desire. There really isn't an equation or a ratio that you can use for water to your freeze dry food. You just have to start with an amount of your food and add a little bit of water until you get the consistency that you want. Some people do weigh their food before they freeze dry it that way they know how much water they removed from the package. But I don't typically use an entire package of something so that doesn't work as well for us.

Thanks for the reply. So if you are gonna cook them after they are reconstituted, do u need to cook them like you did before freeze drying? Could I just season and then freeze dry? Or is there a benefit to cooking them before and after freeze drying?

@@kellyleavitt1676 You can season and freeze dry. So for our roasted vegetables I season them, oil them and roast them in the oven like I would regular roasted potatoes. Then we let him cool and then put them in the freeze dryer. So they're already seasoned and delicious. For raw vegetables you could season them before and then put them in the freeze dryer. The only downside would be that the seasoning might not stick because it isn't cooked to the vegetable. If that makes sense.

You are so welcome! Enjoy

It is a steam basket. Here is an affiliate link to one on Amazon. Love it and use it all the time for canning. amzn.to/3SCRI2d

@@afrugalhomestead thank you

@@davidmartindale3599 I would think it would be very similar.

@@ErnieHatmaker always great to learn from others mistakes. Thanks for sharing

@@ChickadeeFarmDiva interesting. I wonder if it varies by state and region? I know here in Idaho it's illegal to plant grocery store garlic because they don't want you to possibly spread pathogens into the soil. So it could have something to do with that as well.

@@amarketing8749 currently. But they will move into our mudroom in another week after everybody dries a little more.

@@afrugalhomestead okay, thanks for the info. So, the initial drying is done after they are braided together and once dry they are moved inside for storage.

@@amarketing8749 I will dry my garlic first and then braid it together. But my onions I will braid before they dry and allow them to dry on the braid. The tops of the onions get to floppy and aren't strong enough if you dry them first and then braid them. Everything gets brought inside after a couple weeks

@@Brinerjp thank you for watching

Depends on what size machine you want. You can check out all the sizes through our affiliate link affiliates.harvestright.com/idevaffiliate.php?id=1991&url=287

The recipe is in the description. Click the three dots in the corner.

We don't add vanilla but you probably could

@@di4085 sounds like an easy way to grow some squash

@@afrugalhomestead I have other things that growing in the compost pile too. I had tomato and potato volunteers come up this year. It's a nice border.

It isn't something everyone has in their home but it is worth it for those who have large gardens and want to be able to preserve food in a different way.

Considering a “cheap” one is like 2 grand, I’m going to assume not very many people.

@@nathan1sixteen you'd be surprised. No it isn't in every home but many in the gardening/homestead communities are adding them. It is a great way to preserve the harvest. We use it constantly during the fall harvest months.

Typically it takes about 15 minutes in the cool down process. Then you can switch it to high temperature/candy mode.

@@afrugalhomestead I understand the timing. I don't understand the necessity to cook down before heating up. Cheers!

@@puravida809 You don't have to cool it down. But the machine automatically does a 15 minute cooldown every time you use it. So you could technically skip that step but we just allow the 15-minute cool down and then go into the heat settings.

@@afrugalhomestead by me, that's just excessive usage of energy.

@@cocostv7340 thank you so much. Whole!

It would be a great method to use in a community garden. Leaves more space for other crops to be grown.

Thanks 😀

@@afrugalhomestead thank you so much 🙏

They are delicious but we just grow and preserve them for our homestead.

@@woodsmanfarms9678 thanks we've spaced them enough we can move around well.

@@mimiashford5544 hope it works if for you

@@aliddlelost yes, this is true.

Thank you for watching.

I think blanching would work just fine and rehydrate well.

We'll try to incorporate the machine more. Thanks

We didn't unwrap and use all the candles. The bag just had a lot of Grape this time.

We plant on both sides. I believe this trellis is 20 ft and we plant every 18-20".

That is true

Yes sugar and lemon juice