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Weed whacker run in the bucket does a great job of breaking everything up too. Make sure you're wearing goggles though.

I appreciated the video. I've tried the jar way and it wasn't my thing. I've found I like to steam then pasteurize. Question, any idea we pasteurize then waterbathe at 212? Doesn't that negate the 190 degree step? I do the same thing after I steam juice, but I've wondered why. How was the cranberry sauce?

Thank You for making this video for (the very much appreciated) purpose of putting safety first.

dont you have to heat it on the stove b4 you drink it???

The issue with m1 gardener seeds is he doesn't really isolate his plants thats why you got something different in the tomato packet

Just found your channel and I really love your content. Thank you for making these videos and I’m surprised your follower base hasn’t grown larger yet.

This is my type of content! I’d be very interested in seeing you press more oil with the black sunflower or any other kind of seed/nut. Also wondering about pressing repurchased organic shelled sunflower seeds such as Trader Joe’s and how much oil one would get from a standard size bag.

Could you please share which grinder you’re using?

I've also gone down the chestnut peeling rabbit hole. The problem is that they don't account for the type of chestnut being peeled. Using the same method with different variety it ranges from easy to impossible(had to use a vegetable peeler in the end).

Did you ever wind up packaging this with the dry ingredients for muffins? If so, can you share the recipe?

Chestnut trees are pretty rare since the blight wiped them out. Glad you planted them.

Thank you!!! Been wondering if we had to remove the shell or not.

Thank you for posting this. That floating berry recipe running around makes me nuts. I have 4lbs of berries that I turned into juice last night. I think I'm going to dehydrate my pulp. Canning today.

Thank you for sharing

I cleaned the lemon balm well and hung mine in bunches to dry naturally. It tasted like dirt. What did I do wrong?

The ornamental quinces in my neighborhood here in western Oregon (zone 8b) actually put on small fruits. Google says they’re edible, but I’ve never tried them. I do however pick them and use them around the house as air fresheners. They smell amazing. =)

Thank you for the instructions you've provided! Question - How long does a canned apple cider/juice jar last after you open it? And do you store the open jar of the unconsumed canned juice in the fridge or on the counter?

Interesting way to can cranberry juice. We here use the grape juice method found in the blue book...if I remember correctly, its 1 cup washed berries, one cup sugar...though we cut that in half...fill with boiling water, then process according to directions. Then set until the juice is extra red and the berries pale.@ 2 to 4 weeks. We strain out the fruit ( the kids love to eat them) and have beautiful cranberry or grape juice.

We are fortunate to live close to cranberry bogs, so I can buy in 5 lb. bags at a great price. Canned 7 quarts of juice so far, and had to look high and low to find a recipe on how to can. Also used the Canadian recipe. Have 10 lbs. more in the freezer.

I just boiled my Cranberries tonight. I will can them tomorrow. I love this recipe.

Can you put a link up to the 10 lb weight

Neat overview. Yes, like “old as dirt” I remember my Dad’s garden and my Grandpa’s garden and we were southern Illinois people. The lack of potatoes in this one is strange, but maybe potatoes were more readily available in the war years. Garlic wasn’t a “thing.” I remember my grandparents ate all of their lettuce (leaf lettuce) as “wilted” lettuce salad. It takes a lot more lettuce to make that. But overall they were mainly growing things that could be canned or stored in the root cellar, which explains a lot about this list.

Thank you for sharing your recipe and video.

Thanks for the nice video. I love Greek yogurt. I used to make it in smaller quantities, but since I use about 600ml/day to make a blueberry and protein shake I went through enough to warrant making it in 4 liter jugs. I get a fresh jug from the store, heat it up to 35-37 degrees C in the microwave. I remove about 150ml of milk and replace it with revently purchased greek yougurt. Shake it and wrap it in blankets, and let sit for two days (depending on your taste). I label it and place it in my yogurt jug rotation in the fridge. By the time I am done my current jug of yogurt, about four days to a week, there is a lot of whey on the top which can be carefully poured off. I did have a bad batch once, but I used starter yogurt that had been in the fridge for over a month and had some other non desirable strains in it (I kind of knew it when the whey was not on the top, but throughout the yogurt). I do use sterilized spoons and thermometers and am careful about cleanliness when making it. The longest I have kept the made yogurt in the fridge unopened was a couple of months. It was still good, but was a bit more tart. Love this kind of stuff. Thank you and keep up the good videos.

Thank you for sharing! This video was amazing, very informative, and inspiring. It’s a great idea for a homemade gift for family and friends.

Thank you so much for relaying this useful information to the wider internet! I am a teacher in Japan, and we often have the students grow sunflowers (himawari) as part of their 'life studies' (agro/biology but for elementary schoolers). I've gotten some of my students to take an interest in direct consumption of seeds, but I don't have access to the kind of expeller press that I imagined I'd need in order to make use of all of the oil-rich seeds that are produced by the popular mammoth heads we typically grow. Also, related to what you mentioned with the cooking oils of the U.S.; Japan has had traditionally globally higher life-expentancies on average compared to many countries. And all of this data collected before the age of beef reflects poorly on the idea that seed vegetable extracted oils lead to a higher risk of coronary disease. So at very least, they are equal, health-wise. The other grand problem is that the seeds of the pine-nut are incalculably enourmous; BUT SOMEONE MUST DO IT.

The acorn thing... It depends on the Oak species. White Oak, more starch less oil. Red oak more oil.

What about olive oil?

That looks like fun! I’m totally with you about the lard and tallow, I don’t think it’s that healthy and I don’t want all of my food to taste like animal fat. I’m allergic to sunflower seeds but this was a nice reminder that I need to think about growing olives, I think they can grow okay here in zone 9A…Also one of the pecan farmers I know has played around with making pecan oil. I haven’t tried it but I bet it would make a good salad dressing.

I bought one of these from Lehman's and I grew black oil sunflowers. I'm so glad you posted this! Not many people have used these. At least that I've found. Thank you!!

I like to make cider every year. Getting wasted was never cheaper. After a while all the sugar is used up and the cider becomes a bit sour. Then I like to sweeten it with a little bit honey before drinking.

OHHH you mentioned CitySteading.... YES they are great. I learned a ton from them.

Just looking over the description, WAY TOO COMPLICATED!!!!!!!!!!!!!!! Look, simple apple cider, go buy a gallon of pure apple juice. NO preservatives, just juice. Motts, store brand doesn't matter. Take out enough to leave just a little head space. Half a packet yeast, airlock. Come back in a month. Sometimes I add a cinnamon stick and a clove. THAT'S IT! Now you can add anything you want, add sugar if you want it sweater, mine comes out dry but that's how I like it. SIMPLE.

Thank u for sharing 😊.

Excellent video. You can open your bottles with a thumb on each side, pushing the wires to pop them open while pointing away from your face. Or you can put a gallon-sized bag over the whole thing and open it through the bag. I was holding my breath when you opened that bottle. Please don't ask why I am skittish. LOL Hugs from Texas

No one cares.

I made this recipe this weekend. I cannot thank you enough for explaining the sugar. Turned out beautifully!

Yum! I've got to try this!!! And where did you get the labels from? Thanks!

Hello! Of course should you eat beef heart, why? I give You one good reason! It's very good beef muscle, you can do a lot of different meals & varation! Im marinade it in garlic, simple as that! Best Regards Peter Eriksson Sweden Europe

LOVE seeing the soap in the background! Makes me trust your recipe 🤓🥰

This was so informative. Thank you for sharing this! ❤ My mom makes jam and she doesn't really measure ever. We use pectin with standard ¼ cup measurements. The consistency varies sometimes but it's delicious regardless. I want to wing it like her but I'm a scardy cat 😅 Saving the video for a rewatch. Thanks again. It looks delicious. Yum yums 😋

My mom made apricot pineapple jam but froze it. How could I make it shelf stable? Id like to use dried apricots and fresh or canned pineapple

🤍🩷⚪️✋️Hi Cooking the Harvest , Thank You . I purchased a bag of Pectin at the Healthfood store a few Months ago . Hopefully without the extra Sugar. I thought the usual Knox brand was just straight Pectin ? I want to try Your recipe diafriendly with Monfruit , Date and Brown Rice Syrup , and maybe Coconut Sugar ?? And the addition of Rosemary ( for Anti E. ) for really TruLLy Merry Christmas ~ Evergreen ALLLLWays Be , Good Is Interesting Tangerine and Marshmallow , is that made with Marshmallows root ? 🩷🤍🌲⚪️

can you do it in grams? it is easier for pourcentage. and there is to many type of ounces (liquid, volume, weihght?)

Thanks for the shout out. That's quite the apple press. Love the garbage disposal concept. I could practically taste the cider as you were sharing your first sips. Yum! Sadly, this is the first year in a long time we didn't press any juice. Looking forward to your other related videos. The Smitten Kitchen caramels are SO good.

How many kilo of plum with two cup sugar ??

Thank you for the simple recipe with clear instructions. I am not an avid canner by any means, but this will be my 3rd year in a row of canning salsas for holiday gifts. I tend to give out around 20 pints, so this large-batch recipe is much appreciated. Do you have any experience with canning mango salsa? I recognize you primarily can from what you can grow, so it may not be something you have experimented much with. I ask because I have a mango-habenero salsa recipe that folks drool over at parties, but have yet to perfect the canning of it, and I don't know enough about the food-safety balance quite yet to give it a shot.

This came out really nicely, thanks! I did 3 1/4 cups sugar and it's plenty sweet for me!!!

Hazel nuts come from a bush not a tree

Do you have a Christmas jam recipe that you've lightened the sugar on? I have Pomona's and I use it sometimes, but it's a different set than the Sure Jell gives, and I don't always love it.