Відео

Hi I very low income I’m trying to find out if there one in Michigan if you know please n r I’m 70 years old God Bless you 🙏❤️

Thanks for showing me how to use my new tomato machine 👏👏👏👏🎉🎉🎉🎉🎉🎉

No comments? Well I’ll say thanks for sharing. I’ve had a bumper crop of Romas and San Marzano tomatoes this year and have been canning some delicious roasted spaghetti sauce . I was searching to see if I could find a roasted pizza sauce recipe for canning, thank you!

I love those Aussie bites supper good with some tea and creamer in the morning blueberry English muffins are so good when younmake them from scratch

good morning beautiful people stopping by from the garden what a sight those pretty deer I didn't even know you could do stuffed pepper in the crockpot I might have to try that hack thanks so much for sharing I love the music im gaming here while watching haha

Sauerkraut cans. I saw a different person's video

I cut celery in slicrs, spread out on a parchment lined cookie sheet then freeze. When fully frozen, put in freezer bags. Take out just as much as you need for your soup, stew etc.

You have way cooler stuff then we do. I didn't go in a long time because I can't get off of work in time.

Thanks for sharing! 😊

And when you ready to take out your egg whites then defrost the cartons in cool water

Hellooo 😃 love your content and Yes you can freeze egg whites that’s in a carton. 👍

Great video!! ❤

🎉 It's A Winner 🎉

love it can you give the details on the torch

I add some shredded carrots to mine with the pineapple. It's delicious 😋

Do you freeze these then after cooking?

Wow. The food and the brownies look so good! And your tea/coffee station is so cute 😊

Let's goooooooo! haha

What number did you put it on in the oven

You're soup looks delicious 😋

I also freeze things individually and you’re right, you can take out what you want, however, I would vacuum seal for longer term freshness….nice basic video though!

Hi when you get it right in your head it's so satisfying 😍😍 Xx

Easily one of my favourites of all time!

I've done something similar to this for many years but without the honey under-glaze. My sugar/spice mix smells just like pumpkin spice, so this makes perfect sense to me. The torch works so well, I'll never do it another way, it's a tradition now, right?

definitely need to upgrade to a bigger, better torch instead of that smaller one, Harbor Freight has the one you want and hook it up to the grill propane bottle.

I see a lot of the advertisement for Kodiak cakes on UA-cam channels. We don't have the rubies Pantry where I live in Central Illinois. I will be going to two of the once a month food pantries on the 17th where I live

It's cheaper version of upside down pineapple!

We did this last night. 2 of us. 3+ hours. But it was worth it!

Thank you for sharing your recipe 🥰 I see that you have some Longaberger basket in your window, I do like the recipe basket 🧺 Beautiful 😍!

Slices small Amount off the bottom they will lay evenly

Looks like a Kolachie! (The pig in a blanket)They have these down south. There was a bakery that sold out every day with these

Just a reminder I thought of when you were moving the tomato soup cans, remember to check exp/best buy dates on cans and store the ones that expire first near the front to be used first. Then as you buy more and add to the shelf, put the new items in the back. I now also write directly on the cans or labels with a sharpie the expiration date if it is hard to see quickly.

When/ if you change your pantry approach in a limited space, it can take a year to years to refine the organization. Of course rotating through your pantry and larder goods evenly through out the year is important. If you have 12 units of an item, you have enough for 1/ month. For some items this is a lot for others, its not as much. We grew up with my mother thinking in terms of units per week, units per month, and units for specific holidsy or special occasion meals. My mother made sure we didn't eat through "everything" before January, Easter, and/ or the new canning season by making sure we ate our weekly or monthly allotment and no more. This approach can be used with purchased goods as well as home-preservded whether dine Ridgely or done with a mental note in the back of your mind. When we come across good to great prices, we attempt to buy a year's supply right now. Backmin the day, canned veggies came on great sale about every 12 weeks around here, the first goal was to get a 12 week supply and due to shelf space we generally didn't stock more than a 24 week supply because we knew another sale would be happening.

Greetings! I use the STERILITE boxes with the locking lids. For small, basic bags of 15 Bean Soup… or one pound bags of beans I vacuum seal them (make a small cut on the corner to let air out). I also parcel out flour and rice into paper lunch bags in specific amounts, Add a bay leaf to the paper bag, fold over and loosely tape closed with painters or masking tape- then VACUUM seal. Then place in the locking storage bins. I have about 5 - 5 gallon Food Grade Buckets and Gamma Lids. I honestly probably won’t buy any more. They are are EXPENSIVE and unnecessary unless you are pouring in unbagged food (Flour / Rice / Beans / Grains etc)

I'd find some turnstiles to put on that top shelf.. so you can see all the stuff in the layer behind the first.. like those spices.

Rat poison is working in my cellar. The mice have disappeared! I keep certain items in totes and 5gal buckets. I agree with another comment- tired of seeing the perfect pantry videos. I don't have time to be perfect. Too busy with day to day. Stay safe everyone!

Audio distorted . Waste of time.

Food shortage and high prices, it’s scary don’t know what we need to do..

You have all this plus you mentioned 3 full freezers. So then you mention when you go to the food pantry, WHAT? You obviously don't need to be going there, these are in place for people in need. I think people should be stocked up but not at the expense of taking from others who are in need of that help. Please rethink what your doing going there.

About using your #10 cans of stuff, wash or wipe well the lid before opening using a clean can opener, immediately refridgerate what you are not eat right away. Plan to eat a volume of what you opened in the next couple of meals and/ or freeze what you do not plan to eat. Use the flavored and salted vegetable juice as a water replacement in making soups, stocks, or for cooking starches like rice, pastas, and potatoes. If fruit and syrup, use the syrup to cook rice for either rice pudding or as a breakfast cereal, make tapioca, or depression era bread pudding 50-50 with whole milk.

Towards buying additional stuff, the old school rule was to try to put up a year's worth of stuff. In part because folks canned more of thier own garden produce while others worked more seasonal jobs with most of thier annual income being made in a few short months. Since you own a fair amount of food and may not know what a year's worth is in terms of cans or containers, I would be concentrating on buying upto quantities of loss leaders, clearance or reduced priced items, and specially priced items. (Around here, we are finding good, great, and about to be great prices on select items. Also that some items have come down to mid-late 2019 or early 2020 prices then sky rocket back up in price a short time later; I suspect to get people buying them again or sell through unexpected excess supply.) Don't buy just to buy but rather, buy what is not only a great price but also what you will definitely eat. Canned veggies and fruit come to mind. From what I saw, I didn't see a lot of levening ingredients like baking soda, baking powder, and yeast. I didn't see any cornstarch. I didn't see any shelf stable milk products. I didn't see any drink products like tea, coffee, and unsweetened Kool-Aide (Kool-Aide has become a seasonal summer product and especially unsweetened; you're paying a pretty penny for sugar when buying sweetened drink products artificial sweetener or not.) I'm sure there's more.

Begin meal planning with what you have in the freezers and shelves. As you move items on your shelves, write the manufacturing date and the use by or sell by date by column or product type. Then move the oldest to the front and on top. As you write up meal plans, begin counting how much you're using of different items; spend the time doing this rather than wasting time taking a detailed inventory. This will help to rotate what you own as well as give you a better idea of what you actually need rather automatically. I see two problematic things. 1) You have a lot of open/ unused space on your shelves, in your totes, and in your gama topped, 5 gallon buckets. 2) You still have a lot same/ similar product scattered all about. Take sugar, you've got white table sugar at least 2, maybe 3 places. I'll assume you've got some sort of a sugar container in or close to your kitchen. When that becomes emptied, washed, and dried - Can you identify the oldest sugar in your pantry to grab or open? If/ when the oldest sugar becomes that 10lb? bag of sugar, do you have a plan for what to do or how to store the amount which will not fit in your kitchen sugar container? Or, when it becomes summer canning time (jams, fruits, relishes), is the plan to open the bigger store purchased package of sugar and use it up asap to reduce the storage issues of open bags?

I would be looking for some cardboard boxes barely tall enough to effectively create a second shelf for the condiments then as needed reinforcing them with cut pieces of cardboard along each side and on the inside to the top (or the outside of the top although this isn't as strong). Even if you had only 1 cardboard box and could only double stack a select portion of the condiment shelf, you could double stack for that amount of width. You'll want a cardboard "shelf" as deep as the shelf but not extending beyond the shelf. As needed, cut down the top of your box(es), or cut back the front when sat on its side on the shelf.

I would put the odd-ball stuff on the second shelf down because you are more likely to rotate and use it of you can readily move it around to look at it.

Back in the day, there was a store that exclusively sold about to expired, damaged, unlabeled canned goods at a big discount; also canned goods from liquidated restaurants and other sources. Needless to say, a dented can without a label was the cheapest; and pretty darned cheap, especially # 10 cans. To begin the guessing game, I would look at the manufacturer's stamps for any similarities.

Yes you can freeze the liquid egg and liquid egg white. Keeps for a year frozen and use with in 3 days of thawing.

Milk with red label is always whole milk

don't forget your mac and cheese boxes. i took all my mac out of their boxes and put them in a gallon ziplock bag and the cheese packets i opened and emptied into mason jars. i can make as much as i need and add whatever amount of cheese powder i like..it's actually very convenient for me because sometimes i feed 6 and sometimes it's just me.

that's what I use for my panty items..sugar,flours, knorr sides,ramen, rice, beans etc...dry foods

The only things on my shelves are cans and jarred sauces..all else in bins..and I don't can anything myself for long term because a natural disaster would wipe it all out