Відео

@@thehossteam9740 Hi! We ordered our cages from bunnyrabbit.com but kw cages is also a good site! Our cages are 36 x 24 x 18 and they are single cages that we attached together using stainless steel hog rings. Once we connected the cages, we used heavy duty cables that you use to tie large dogs to, here is the link to what we used amzn.to/3CbYbvK.

Yes! Our society wants to be so "clean" by washing everything that they end up getting rid of some of the good stuff!

@@canamrider7195 I think it’s awesome you’re giving it a try! My first few attempts were duds. The biggest thing for me was figuring out a way to get even heat, instead of the bottom getting all the heat!

@@lifewithaprons For a first of its kind, I'm happy. With my laser thermometer the inside of my cast iron 12" pan with lid was at 350 degrees. After 90 minutes I called it done. Sourdough flavor is strong but needs some rise time. I thought the slow bake would do the rise. I'm going to attempt another batch tomorrow. 😀

@@dutchhill1612 I have not had a problem with my tea cups cracking and I have burned the oil lamp for hours. Maybe it depends on the tea cup, I’m not sure. These are just cute tea cups I found at the thrift store :)

@@synabtic1 I do not typically sterilize my jars first. I know that it has been the standard in the past but there has been recent studies to come out saying that it is no longer necessary if you are processing jars longer than 10 min. This is due to the fact that it will actually be sterilized in the process of canning it with the food in the jars.

@@satoshinakamoto5813 If you’re wanting to purify it to use in soaps and other things that you don’t want to smell beefy, then you need to keep the salt in because the salt is what draws out the “beefiness”. If your just using the tallow for cooking/frying then you wouldn’t need to use salt or purify it. So, it really depends on what your wanting to use the tallow for.

@@lifewithaprons you missed my point. I mean lets say i did 3 rounds with water and salt. But the tallow Taste very salty now. Would it make sense to Do a 4rd round with only water and no salt to reduce the saltyness in the tallow? Its for soap and balm and im not sure if its good for that if the tallow is salty

@@satoshinakamoto5813 You could definitely give it a try! I use this method and I don't have a problem using it in my soaps, I have not tried it for a lip balm, that would be the only thing that might taste salty?

Thanks for watching!

@@shannonrodgers3715 I leave my jars on the counter for 12-24 hours and then check the lid by tugging on it, to make sure it sealed properly before storing it on the shelf. Hope that helps!

@@lifewithaprons i did sweet potato’s and at the bottom there is like a white foam is that normal?

@@shannonrodgers3715 I have not canned sweet potatoes, so I’m not sure what you are referring to as far as the white foam on the bottom.

That's an excellent idea!

Absolutely! I used to use those before I got the mats!

@@BrandonDraper From my research all elderberry varieties are safe when consumed properly. Most elderberries contain a toxin called glycoside, which is why it is advised to never eat them raw. But, when you cook them, it in a sense, neutralizes the toxin and they become safe for the body. To identify what type of elderberry you have, check the color of the berries (and the flowers before they produce berries) and the type of leaves they produce, there are some excellent sites that can help with identification, but there are also some great plant apps where you can snap a picture and it will identify it for you. I like to use the app Picture This, it is free and has been an excellent resource for me. Hope that helps!

@@lifewithaprons Amazing, thank you!! I’ve dug a lot to try to identify the variety and can’t find it for the life of me. I think it may be unique. It has green/purple leaves, pink flowers, pink berries that eventually turn deep purple to almost black.

@@BrandonDraper Here is one more site that might help, it has a bunch of varieties described here with pictures, it sounds like yours is on here...normsfarms.com/blogs/growing-and-harvesting-elderberry/are-elderberry-bushes-poisonous

When they are canned they will last several years in the jar, thanks for watching!

Thank you!

@@francescruz8033 Thank you 😊

I would do about 1 cup of water to 5 - 8 cups of tomatoes. You don't need a lot of water because the cherry tomatoes will release there juices when heated. Enjoy your canning!

Thank you so much !!! Excited about it!!!Going to try today!!!

Glad I came across your video I suffer bad with fall allergies and I go crazy when I am outside outside picking tomatoes this year my garden has went crazy I can't keep up ran out of Jars no one had any so I bagged up lot of tomatoes and Shared with my. Neighbors I have husky cherry and they have put on tons so this video will be very helpful. Do you have video on salsa using cherry tomatoes? Also I don't have basement or seller and my kitchen stays very hot when cooking and last year I put in my cabinet but everything turned dark at top so I threw them out 😢this year I'm turning coat closet into canning storage I built 3 shelves and they already full still have good month before it freezes help help help.

@@cherlbennett3915 Way to go on all the tomatoes! I don’t have a video on salsa with cherry tomatoes but that is an excellent idea, I’m putting it on my list 😊

How long to cook the tomatoes?

Hi! I would process the 1/2 gallon jars for 50 minutes. Thanks!

Hey! I have checked and it has sound from my end, I haven't had anyone else have trouble with the sound. So sorry you haven't been able to hear it!

Thanks for watching!

Thanks so much for the feedback, I'm so glad this video is helpful!!

Thanks for the feedback!

Hi! Thanks for watching….I probably had close to 30 cups of mulberries, but I had been collecting over several days before I made the batch :)

You are so welcome!

The taste is actually really good, it just doesn’t look as pretty and doesn’t have as good of a rise 😊

I’m making some now for the first time. Transferring the crockpot to the patio now! Thanks for the heads up! 😅

Yes, all good ideas!

You are so welcome! Thanks for watching!

I agree!

Yes they love the fermented stuff!!

I took FFA when I was in high school, I was a suburban girl at the time and had no idea that one day I would operate a homestead! We love doing pigs, just butchered ours for the year! Thanks for watching!

Thanks for watching!

☺

I use salted butter, I always have and have never tasted the difference! I think you could use either and it will turn out great, no need to adjust the salt.

Yes, it does smoke some so you don't want to put it on a shelf or anything like that where there is something above it. I don't need to keep the holder full, I just fill it once it goes down a bit and I don't have a problem. Thanks for the feedback!

Thanks for the info., that is definitely something to consider!

Great idea! Thanks for watching!

Good question, yes the butter is cold. Thanks for watching!

It is called a butter cutter or slicer, I love that tool! You can find it here...amzn.to/3MD9f7l

Thanks for watching! Yep, it is hard to beat a weck jar!

Great question! I took 100% cotton yard and crotched wicks, however you could also buy them here....amzn.to/45Y951g

Perfect!

Your welcome! Glad I could help!

There is something about cooking in a cast iron skillet that makes everything better!!

Yippee!!

Hey! We use a local feed mill that blends their own non GMO 16% hog feed.

Thanks for watching and great question! I store mine in the pantry with a plastic lid, just like I would apple cider vinegar from the store. I have kept mine in the pantry for 6+ months!