Preserving Food from the Garden | Canning & Fermenting
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- Опубліковано 1 жов 2024
- The cool Alaskan summer has led to delayed garden harvests but that doesn't stop us from getting down and dirty in the kitchen whipping up canning recipes and tasty ferments for the long winter up ahead.
We appreciate you tagging along for our Alaskan adventure 😀
Thank you for watching and supporting our channel! 💙
- Eric & Arielle Illia
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Why do I feel like these two get more done in a day than I do in a month?!?
Cuz they DO!
Cos their vlogs are made up of perhaps a week edited down I to a seamless compact story. Which also takes a good amount of time and talent. Which neither seems to be lacking in. Such a pleasure to be immersed in their life story. ❤
Hey, some of those Hooligans, fermented would help your Kimchee!
its just what power couples do. You probs just need someone to whoop you into shape
@@sellingacoerwa8318 That would be a huge challenge! lol.
I am almost 80 years old now, and fortunately, I've lived an interesting life. I grew up in south Georgia near the big Okefenokee Swamp (now a national wildlife refuge of thousands of acres that crosses the north Florida line into the panhandle). Still not much down there today, but more populated than when I grew up in the 1940s and 50s. I lived on an ancestral farm where no one had a "job". You just got up and took care of the animals every day, and at the time we also made lots of money from pine rosin. Because of the lack of cold weather ("winter" was basically January with a few days in the 20s Fahrenheit); azaleas bloom in late February. The bad season is SUMMER--days and days in the high 90s or over 100 degrees.
It was a very different climate from Alaska's. And yet in your videos, I recognize everything you do and know it instinctively. Believe it or not, but we didn't have all of the conveniences you have for labor-saving. I was thrilled when my family added an indoor bathroom with a shower and tub in 1955. We had used an outdoor shower house and a 2-seater outhouse that looked very much like yours. We had a smokehouse for sausage and a slaughterhouse for preparing meats. We had a 2 1/4 acre garden with long rows of beans, peas, carrots, sweet corn, squash, okra, tomatoes, etc, etc. Canning food, and preparing food for our 12 ft. x 3 ft. freezer, took weeks just after school was out in the early summer. All of that food had to be PICKED--it took hours and hours. My mother, grandmother and aunts would prepare the canning jars and freezer bags while the men worked elsewhere in the fields and woods. Autumn was the time to slaughter big animals. We had literally hundreds of pigs and cows (most were sold at the cattle market in the little town 4 miles away). In high school, I was astounded when I visited a cousin in the city of Macon a hundred miles away and discovered that city people had jobs where they worked only 40 hours per week. They had their weekends free with no animals to look after 7 days a week, no milking cows, no feeding hogs, cows, horses, dogs (we had 30 foxhounds).... It looked liked freedom to me.
After attending college in Macon, I was drafted for Vietnam, but was sent to the Headquarters of the Army in Europe (USAEUR) at Heidelberg, Germany's Campbell Barracks. After my ETS (expiration, term of service), I continued to live in Germany for several more years, working a civil service job and travelling throughout western Europe (the iron curtain closed off the east).
I knew that I would NEVER return to the farm. When I did return to the USA in the mid-70s a Georgia boy, Jimmy Carter, was running for president. I decided to settle in Maine, where I have been since then. Eventually, I retired from the English department at the University of Southern Maine in 2002. From my life in Europe 55 years ago, I developed a passion for seeing the world, and have travelled widely. I just returned from an incredible trip to Iceland, where there is a currently active volcano. I fished for arctic char (caught several nice ones), I walked on the black sand beach at Vik, the southernmost village in Iceland, and visited many other interesting places on the big island (larger than Maine). And now I want to add Willow and Denali and the Kenai to the list of places I've been.
I have a trip scheduled for Yellowstone in September, but I hope to visit your neck of the woods in 2022, if my health holds out. You two are talented people.
That was a very interesting read, thank you for sharing.
Hi, Robert Kemp; I’m curious what you fed your dogs? My Mom, who is 84, said they fed theirs whatever table scraps that were being eaten by the family..I know people didn’t run to the store for dog food.
@@tedijune6759 We had a 25 gallon round black iron pot set up on rocks beyond the slaughterhouse. My grandmother's brother (my great-uncle) would go to the commercial abbatoir in town and buy beef bones (many of which still had a few scraps of meat on them), He threw the big bones into the large pot and boiled them for an hour; he then used a 4-tine garden rake to pull them out and put them on sheets of corrugated metal roofing to cool. The hounds became very excited when the bones hit the metal sheets. They would bark and jump at the kennels' doors.
@@tedijune6759 we had a 25-gallon round black iron pot set up on rocks beyond the slaughterhouse. My grandmother's brother (my great-uncle) would go to the commercial abattoir in town and buy beef bones (many of which still had scraps of meat on them) he threw the big bones into the large pot and boiled them for an hour; he then used a four-tine garden rake to pull them out and put them on sheets of corrugated metal roofing to cool. The hounds became very excited when the bones hit the metal sheets. They would bark and jump at the kennels' doors... (Continuation)
then my great-uncle would dump into the broth and scrap mixture a bag of cornmeal. That would continue to cook in the hot pot for another hour until the coals cooled. When the mixture cooled in the late afternoon the hounds would be released from the kennels and they would fly over to where it was spread in troughs and gorge themselves on the cornmeal-broth-meat mixture and afterward would begin to chew on the beef bones. When they finished they would be put back into the kennels.
@@robertkemp622 Thank you. I thought you would have some ideas on that.
Have a small lake across the road I’ve been thinking about same sort of thing, fish for my critters :-) Dogs and cats do best with bones and the like in my experience.
As a 66yo nanna I am enthralled to watch you both in your gardens and kitchen. So many happy childhood memories come flooding back when I watch you using vegetables etc that I grew up on. Mothers gardens were huge. Well I was little so they seemed huge ...LOL And she fed a family of 9 !!!! We were out in the country Mother didn't drive and Father worked from dawn to dark on the farm. Mother grew & made our food and our clothes. We didn't have a fridge. Beef lamb & pok were harvested in autumn so the largest amount of meat was fresh thru autunm, winter , & spring. Meat was salted or brined to preserve it longer. It's no wonder women stayed home, Mother never stopped !!! No washing machine and just an old fire copper & wash board with a hand wringer . No power in the wash house or bathroom and only cold running water in taps. Hot water tap in kitchen sink heated by a wet back coal /wood fire range. You have a good few modern items but much of the methods you use are old school. Don't know how many hours in total all4 girls sat on the floor year after year helping with preparation of vegetables and stone fruit for preserves !!!! Shucking peas and chewing the juices out of the pods LOL Top & tailing green, yellow or runner beans.
I thought I saw a SAVOY CABBAGE in the beginning of this video but I didn't see what you did with it ???? The ones you sauerkrauted looked more like drumheads. We didn't do any of those more fancy methods no did we have a lot of the fancier foods you use or grow. We were very old English in meals .. Meat potato and 3 veg LOL
Sorry for rambling on but I have little else to do now days. My Body is broken and medicated to function, so enjoying other people's lives by living vicariously thru their YT videos stirs up so many old memories. I'm so glad you choose to live this life style and even more blessed that you take us along with you. Thankyou and God bless you. My prayers are with and for you. 🤗❤👏🥰💞🙏🇦🇺👍
That was wonderful to read, peace be with you
Wonderfully written, your memories. Thank you.
I came here as well to say this was a really nice comment to read. Peace and health to you kind person 😊😊
TY, its people like you that remember the old ways and tell us, that well get us thru the times that may come ! You have wealth of knowledge that is needed, so post when and where you can, So we may learn, to much has been lost and with it our freedom. Those who can feed themselves need never beg or bow their heads in submission.
It was a pleasure to read about your upbringing! Take care of your health.
I’m Korean and it was cool to see you trying out kimchi! There are many types of kimchi, including water kimchi that does not use red pepper flakes at all. Also you eat it with rice! Usually rice, meat, and other Korean side dishes called pan chan.
In America we have gone kimchi crazy..any probiotic !
Ban chan or pan chan?
I make kimchi and know how to make Korean dishes. Kimchi is great in ramen noodle and it will go with anything. I absolutely love kimchi
I love Kimchi on green leaf or purple leaf cabbage with rice.
This is my favorite part of your garden harvest. The process of canning, fermentation, & the recipes you start to prep for the coming winter. In addition to the results thereafter as last season your harvest was an abundance in results as you showed the shelves of jars? I wonder how it will compare to this season? As your chickens also enjoy the seasonal treats! Thanks for keeping it real 🙄👏👍
I loooove making kimchi. I add shredded carrots and small pieces of apple, pear, or Asian pear to mine. That extra sugar seems to really kick up the fermentation and it's so fun to watch. I eat my kimchi with pretty much everything - soups, stir fry, rice, eggs, even in salads and the brine basically acts like a salad dressing. Yum!
Perfect timing! Was just about to go to bed.. sleep can wait! 🇨🇦❤️
Amen...same thing..
Amen to that amen, me to.
I am new here. I’m a senior woman (67) living in a city. I am apparently obsessed with young people, off grid, homesteading. And these two preserve and canning. I do can and preserve but in smaller batches. I also love their imaginative and delicious recipe suggestions. Especially those relishes. Loving this channel.
just have to tell you guys that I wait with huge anticipation for every one of your blog?/vlog? ( sorry don't know the terminology) I am slightly a lot jealous :) , I am from NZ and love your style. If I was 30 years younger I would do the same. Thanks for all of your posts
I hear you I’m a kiwi and look forward to these blogs as it fascinating seeing these hard working couple living there life.
And likewise here , always enjoy watching the videos.
I too am born and bred a Kiwi residing in Australia these past 45yrs.
Another Kiwi here. Lots of camping as a kid and we lived in a rural area for many years. I love this self sufficient, ‘can do’ lifestyle and look forward to your vlogs as you are always doing something interesting.
@@heatherclayton-callaghan4270 me too ☺️
My cousin’s wife is from Vietnam. They buried crocks of fermented cabbage in their back yard. In winter you could see the circles of warmth where the snow would melt. Great preservation skills. Thanks for sharing this video and your preservation recipes. Wishing you and your furry kids a blessed week. Peace.
Would love to see a video of this
I eat Kimchi with EVERYTHING. I follow a lady called Maangchi on UA-cam and she is absolutely brilliant with fermenting. Being Korean she has all the tricks of the trade and that is where I learnt to make my Kimchi. Your food looks wonderful today and I am so envious as my seedlings are only now ready to be planted for our summer. Please let us know how the Kimchi went and if you enjoy it.
Eeew you're such a Koreaboo.
Thank you, Iam sure to try out this kimchi recipe👌
@@saileshnarayan2245 such a Koreaboo. Eeew
Maanchi is adorable and such a terrific cook!!
@@mathayognabitwin4560 They just enjoy kimchi, chill.
Those cabbages are beautiful! Holy cow! And I love how you are so devoted to what you do. I have sauerkraut fermenting right now from a cabbage I grew (per your recipe and video from last year I referenced).. the flavor and the pride from doing it yourself.. there's just nothing better! So happy for you all. Keep making videos, you inspire those around you. ❤️
I'd be curious to learn more about the UA-cam side of your lives - the behind the scenes of filming and editing these beautiful videos, they're little works of art. :)
Lol Eric over here “sneaking” the cabbage back into the bowl 😂
I like that Ariel is so passionate with what she does.
I liked it when she said, more cayenne pepper and threw it in there.
Thanks for sharing this. I can remember my grandmother making sauerkraut, soap, churning butter, gathering food from the garden, my grandfather plowing with our horse, gathering fire wood, raising our meat, curing meat, making wine. I was raised in the country in Tobaccoville, NC north of Winston Salem. Really enjoying your journey 😊
The cauliflower soup looks delicious! And it's so satisfying to hear the lids pop when canning. The toad was a fun surprise! And yes, it IS beautiful! Kimchi is so good. The hotter the better! Nom nom!
Toadily cool 😜
Celery, cauliflower and fennel can't beat that for a soup
I also wanted to ask how those eggs turned out that you all pickled awhile back?
Was looking forward to the taste test video haha.
They tested 2 varieties of their eggs with the hooligan in the middle of this video ua-cam.com/video/ut8RbcjjRb4/v-deo.html
As we begin our homesteading journey in East Tennessee, our greatest mental challenge is overcoming the fear of poisoning ourselves through traditional food preservation. Your confidence and clearly articulated approach in this regard has been really impactful as we make this change at home. We love to see you enjoying yourselves fishing, timbering and all the wonderful outdoor activities Alaska offers, but these food preservation, storage and preparation are a goldmine. Thank you, Dan and Elle.
Welcome to East Tennessee! Im a Knoxville girl.
@@angeladalton5502 Hey Angela, we’re in Dandridge but East of Lake Douglas. We’ll definitely also check out your content, thank you for commenting.
@@appalachianheartsong5487 we’re over her in the Carter Community off Asheville highway! Glad to know there are some fellow Tennessean’s nearby. I love watching their channel. They give me a lot of good ideas for growing & canning stuff here.
Welcome to East Tennessee! We’re not to far from you off Asheville highway in the Carter Community on a small 2 acre farm.
If you’re worried, boil 10min before consuming. This will denature botulism toxins, and they’re the most deadly. This is why they used to simmer down green beans for a very long time before eating, after being water bath canned.
I've been enjoying your content for awhile. It's a nice reprieve from city life. If you're interested, there's always the option of making green onion kimchi. It's quite common in Korea. Instead of using cabbage, just use the green onions you guys are growing in the garden. I'm looking forward to your big autumn harvest and storage videos!
she loves her veggies so much that she cries when she has to cut them :(
No joke but it’s probably editing as well!!
😂 good one!
😀😀😀
When cutting onions like that..put a bowl of water beside you and the onions won't burn your eyes...
The oils are looking for water and the bowl of water will become their target....
Your canning videos are my favorite 😍 I love watching this time of year in Alaska through your eyes!
Incredible “operation”. This couple have made quite a commitment to excellence.
I’m encouraged to start my herb/sprout/salad garden ASAP. No excuses now!
Humpty Dumpty is the uber authority on usage…
“When I use a word," Humpty Dumpty said, in rather a scornful tone, "it means just what I choose it to mean-neither more nor less." "The question is," said Alice, "whether you can make words mean so many different things." "The question is," said Humpty Dumpty, "which is to be master-"
If Ariel says the turnips are uber thin then they must be uber thin. Thank you for another uber informative video.
"A wizard is never late, Frodo Baggins. Nor is he early. He arrives precisely when he means to". - Gandalf the Grey.
@@mrcompatable great movie quote!
I’ve heard it as ‘Uber thin’ as well.
@@mrcompatable it’s been too long, I need to reacquaint myself with The Hobbit. Loved those books and Bilbo, Frodo, Samwise, Gandalf, et al.
Just saw this channel today and it is by far IN MY OPINION the most informational, interesting, easy to follow, real life, my kind of people. I can't wait to try Asian inspired pickled eggs, which pickled eggs were my search this morning. Keep up the good work. I can some of our food, hubby is an avid hunter of venison and squirrel, and I love our 50' x 10' garden which is big enough for me to handle. I am retired and 66 years old on Feb. 12. I try to stay active with food growing and preserving. PS, I live in Eastern Panhandle of WV.
Love that "tink tink" sound of the jars sealing. It's a really satisfying sound after all of the hard work one puts in. And another satisfying video too.
It's obvious that this young couple is so much healthier than the average American! They aren't overweight,their diet is amazingly natural ,and even their skin glows !! Wonderful example of how we all should be living ..simply and non materialistically, just like my Cherokee ancestors
Very interesting, compliment them and call everyone else fat. Aren't you charming.
I am so proud of you for giving kimchi a try! Ariel, did you rinse the salt off the cabbage and turnips after they were done soaking in the salt? You need to let them sit for an hour or more in the just the salt, then thoroughly rinse it off, and drain it well. Then, you make the paste with flour, and put all the other ingredients in, forming a red paste. Also, you do not need to squeeze your cabbage during the kimchi making process. It makes your kimchi soggy, and it loses a lot of that satisfying crunch. Helen, over on Modern Pepper, has the easiest most delicious kimchi recipe. She has a very detailed video, that you can adapt to your own ingredients, but she really makes it so easy to get kimchi right. Can't wait to see how yours turns out.
My grandparents lived on our family farm and when she had a large quantity of stuff to can, she would build a fire outside and use a big washtub w/chickenwire in the bottom (to allow the jars not to sit on the bottom) and she could water bath about 20-30 quarts at a time! What a time saver!
Hi, guys! Have you ever thought about creating an Amazon wish list for subscribers to send you things you need? I follow some other channels that do this, and subscribers really love it.
About 1am (eastern) for me. No need for sleep now. Been so excited to see how y’all preserve this years harvest 😍😍😍
Does anyone else think Ariel and Eric should start a Homesteading ASMR series? All these incredible sounds need to be put to work!! Love the channel!!!
Woot perfect timing, wanted to go to bed in about 30 minutes, guess it will be 34 minutes and 8 seconds instead.
You don't really need an airlock. You can drill a hole in the side of the bucket and run a tight fitting hose through the hole to a bottle of water that then serves as an airlock. That allows you to stack buckets and run several hoses to one bottle as well. Works well for beer fermentation so should work for sauerkraut too.
Kale is far more desirable dried with garlic snd spices than canned.
Fermented foods are best for t h e microbiome. birch is very medicinal.blooms and liquid.
Elderberry is healthy for you and your chickens.
@@carolyncollings9107 Okay.. I don't know what that has to do with my comment about airlocks but good to know 👍😂
My daughter-in-law is Korean and makes her own kimchi. I've never been a fan of super spicy foods, but I found kimchi to be absolutely delicious. She puts a communal dish of kimchi on the table and everyone helps themselves. She serves it as a side dish with everything. I know you and your husband will love it! 😊
Kimchi is very easy to do. I eat this stuff like theres no tomorrow 😂
And the natural fermentation is good for your G.I. track
@@toddswenson9137 I'm sure it is. When I was visiting them for a few months, I ate kimchi every day and by the time I left to come home I had lost 20 pounds and felt great!
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After watching a few of these vlogs in a row, I noticed Arielle has the most beautiful glowing skin. One can really see how healthy your life style is, living utterly off the land and in sync with nature.
I agreed with u, living in the forest n facing the nature all the time is so healthy, so as their skin n health very healthy.
Just love your content and everything about your lives.
You two are such inspirations to live a simpler life. I used to watch every video as soon as it was posted, but I’m actually behind on watching because I’ve been so busy growing plants and learning how to be pretty self sustainable myself. Plus it will be fun to binge watch a few videos I’ve never seen before! Keep up the awesome work 💚
Crooked Cottage Farm Good for you! 😃 thank you for watching ❤
Am I the only one impressed with how nice and dry his wood is? No trouble to “draw your splits” with wood like that!
For anyone who cares, a non-traditional ingredient that I think goes really well in kimchi is julienned broccoli stems.
Thanks :)
Well, I've never had kimchi but peeled stems are my favorite part of broccoli.
@@cheryldenkins1597 Something about the fermenting process changes them in a different way than cooking does. Any kind of sulphury (farty) notes are completely gone, and you're just left with salty, broccoli-y, almost creamy flavor.
Hey now, this episode is always one of my most anticipated on your channel!! Do you ever make kombucha?
I feel like this is how you are when living your "dream" life.. enjoying every minute and doing everything you can in the day cz your just loving your life. Goals!!!
I’m so jealous of how fresh your vegetables sound when you prep them. We live in the Willamette Valley, the weather has been nasty, and the veg. hasn’t done well for us. Never thought about canning cauliflower as a soup, going to get right on that. Thanks for another great video.
Great video. Thanks for showing the chickens and Pepper. Take some photos of Pepper this winter in the snow and send them to a cat magazine. No doubt good old Pepper will win a best cat photo contest.
Thanks for all of the great content, and a glimpse into your lives! Love this duo!
OMG. I discovered Kimchi not long ago when I bought a noodle bowl. I’m in love with this and can’t live without it now. I was going to suggest it to you and was excited when you said you’re going to make some. Yummo!!
Recently started delving into the realm of fermenting, and I've gotta say it's very fun. I find the science behind it fascinating even though it's quite simple. Science and art are some of the reasons I love cooking and baking. The possibilities are essentially endless.
Have you guys tried making your own fermented hot sauce (i know you've done cowboy candy)? If not 10/10 would recommend
Any recipe or tips for the fermented hot sauce? We make hot sauce but haven’t tried fermenting yet.
What variety of cabbage and corn did you grow this year? I'm gardening in Homer, AK and have only had luck with corn in a greenhouse. Thanks!
You guys are awesome and a big encouragement to those trying to live your lifestyle! I’m working towards that myself
Ooo I hope you guys enjoy the kimchi! I love it, it’s an incredible side dish. Feed back on it when you taste it plz!
I love watching you guys! My family has made sauerkraut for over 100 years. We do 3.5 tablespoons salt for every 5lbs of cabbage.
I also picked up a Japanese cabbage shredded for 30 on Amazon that has worked perfect for years!!! Thank you for your channel!
I absolutely love watching y'all's videos. You teach people so much about homesteading and living a good life.🥰🤗🤗🥰
I made relish today myself. We live in the high desert and we leave our sauerkraut on the counter for at least 6 months. No refrigeration. Never went bad.
I agree. It seems to improve the longer it ferments.
I've had a terrible day and that little frog made me so happy! He was so cute
You have been and continue to inspire just by being yourselves. Much love from Maine!
I'm in Belfast Me. Where about are you ?
@@louisetucker3973 Caribou up next to the boarder.
Baileyville, washington county here. Enjoy watching...glad they decided to share their adventures
@@andrewbard4648 I've only visited that area a couple of times. So beautiful up there.
thanks for answering back, so Mainers are
on the down low and very private. That's Cool. Have a wonderful day.
@@louisetucker3973 I love Maine. Lived here my whole life. I was born downstate in Portland and recently move up here when the whole covid thing happened.
When I was a kid, my mom used to make a cream gravy and add some spices to it and a can of tuna. She would serve it on toast and it was one of my favorite meals. I wonder how well salmon would work in something like that.
I just love it when canning season comes to your homestead Ariel. I wake up or go to sleep with you and Eric lighting the fire, getting the veggies, preparing them, checking on the chickens, 😂 and then having a lazy day of canning. Simple and sweet they way you two tag team with one another. Big Love ♥️
Lazy day of canning???🤣
Hahahahah- “Beat that thing like it owes you money”
Woohoo. The ping of the lids is such a satisfying sound. Everything looks so yummy.
1. Kimchi fried rice: fry kimchi and rice with fat in iron skillet (add 1~2 tbspn kimchi liquid while frying). Can add small cubes of pork or steak or not. Couple dabs of seasame oil at end of frying. Serve with sunny side egg on top
2. Kimchi ji-gae: boil kimchi and kimchi liquid with strips of pork belly meat or pork neck in Le Creuset pot for 12~15 mins on med-high and serve over rice
3. Kimchi as side with sirloin steak
4. Kimchi as side with ramen
5. Fry kimchi, thinly sliced carrots & mushrooms, bean sprouts, greens (spinach, kale, squash) in iron skillet. Add 1~2 tbspn kimchi liquid and mix with rice and tablespoon of sesame oil. Serve with sunny side egg on top
First. Greetings from a locked down Sydney Australia.
Hope everyone is doing well down under!
@@jakew209 we have been locked down for about 7 weeks now and the covid case numbers are scary. It was just announced that our lockdown has been extended till at least the end of September.
Just wanted to say im in recovery and watching you guys helps A LOT with staying clean and healthy. Thank you for so much. Yall are amazing
You guys amaze me. I love how you eat off the land and make do with what you have. I get tired just watching you two.
I am from Pennington Gap Virginia.. We don't get snow like we use to.. I enjoy seeing the beautiful snow.. I also enjoy your preserving food videos a lot.. I hope you have a bless day..
I love watching the two of you . Have you guys ever thought about doing a cook book I would love to make so of these foods you guys can. The way you make your canning of cabbage make me want to do that.
I would very much enjoy this as well!
A lot of their recipes they seem to make up on the fly though, it might be difficult to condense I to a cookbook! I am really jealous of this talent, it must come from hundreds of hours in the kitchen
Yes please! 🍲🥗🥕🧄🥦🥬🥒🍅🧅
Please don't can your beautiful sauerkraut!! It kills all of the probiotics that both help preserve the food and maintain your gut microbiome (and boost your immune system). It also reduces the nutritional value. You have the perfect environment for storing your fermented foods, either in your root cellar or just in a cool, dark place in your house somewhere! Put it in mason jars or larger glass jars, cap them, loosely, and then just occasionally check on them and burp them as needed. As long as they remain cold, they won't ferment so rapidly that you would need to constantly check on them, and you can have probiotic-rich sauerkraut (or kimchi or pickles) all year long! I have a batch of 3 year old kimchi in my fridge that gets better as it ages and almost 2 year old sauerkraut that's still beautiful and delicious in the fridge as well!
I did the same on a rainy day recently, (and the same with all the onions I chopped haha), 14 quarts of veggie soup (with tomato juice as the liquid). We also love those quick meals from home canned foods. Two canners are a must. IMHO I've been canning (weekly & or daily) from our garden for over three months now. My kitchen table is full of canned food from just this week, tomato juice, soup, pickled peppers, green beans. Happy harvest!
Hi, fantastic work! I am interested in learning the steps you take to avoid botulism. I would like to learn to ferment and can various foods, but I am concerned about the safety of it!
Good question. I am concerned too.
Basically "low-acid" foods are the biggest concern and that's why its important to pressure can most vegetables and meats (can't speak to that as I personally stick to hot water bath canning). For water bath, the boiling temperature kills most yeast and bacteria and the acidity stops botulism from growing. Follow sanitary norms and lab tested recipes (use the National Center for Home Food Preservation) and you'll be safe and feel confident. As long as you follow a tested recipe and its steps and ensure that your cans are successfully sealed, you will be fine. As shown in the video, it's possible to be more creative and still fine, but know that there are LOTS of dependable resources you can learn from if you're just starting and nervous.
I’ve honestly been thinking about living in Alaska for a long time, and watching these videos are so fun. They also affirm that I need an outdoorsy husband though because idk if I could do all of this on my own 😂
I'm with you there. I just need to find my frontier man! lol
@@jbuehler00 I have faith in us 😂
Kim Chi is very hot spicy 🥵 my ex daughter-in-law is Korean her grandma taught her how to make it . We ate Alone with rice or just along . Except Linda my in-law it’s suppose to stay in a small like crock pot it’s supposed to be cook first then let it set .
I loved it when Eric put that one little piece of cabbage back in the bowl. May GOD bless you both!!! You're such a cute couple. Keep on, keeping on!!!
I love watching this,it reminds me of my mom (RIP),she did this for years. I especially loved when she canned tomatoes. I loved that smell
That was literally my attire for the camp fire that I had tonight.
Onions have such a sad story….🥲😅
It seems like we never start the extra jobs until after supper, good job guys!
Annette🌺
I've never made some of these foods but maybe I'll help Chop and add things for someone else. Great video. Thanks so much.
I think it would be really interesting to watch these two take on a season of Alone. They would smash it!
You guys need to watch some Maangchi kimchi recipes, if you haven't already!!
One thing you could consider for your root vegetables is brown chutney. This is very popular in the UK and here the most common interpretation of the word pickle would be as a synonym for a particular commercial brand. It is made mostly with root veg like carrots, beetroot, turnip, swede, radishes, onions and garlic, often sweetened with apples, pears, or plums. It uses malt vinegar, brown sugar or molasses for sweetening and is quite heavily spiced. It is very versatile going with red or white meat, salads and veg.
Branston Pickle. I love it!
Never made kimchi before… But you’ve inspired me to try… What’s the worst that can happen LOL
I LITERALLY was just watching your milk kefir video and to my surprise, a brand new video to watch!!! You two are awesome :)
You guys are so lucky to have each other!
I know I'm just a joe schmoe on the internet, but I care about Arielle's fingers. If you put your fingers like |∩ With your knuckles against the blade instead if |) with your fingers perpendicular to the blade, you'll be way less likely to chop off your fingers.
I cringe a bit about that to. I was a chef and one of the first things you learn is "the French technique" of cutting. Not only is it safer but you can cut a lot faster. It's uncomfortable at first but once you get the hang of it, speed comes with the confidence you gain because it is almost impossible to cut yourself. Also, it's important to hold the knife not just by the handle but pinching the blade with your pointer finger and thumb to control any "rotation". Your fingers holding what you are cutting should be slightly curved away from the blade and your thumb behind those fingers with the knuckles against the blade. In most cases, the blade should not leave the cutting board but be lifted up and down in a "rocking" guillotine motion. I am sure there is are videos on it.
I love love love kimchi on eggs! I love fermented foods so much! I don’t think I’ve had anything fermented I didn’t love 😂
When roasting anything, including vegetables, putting them on a sheet pan in one layer, and dried will give you a much better result. Things will caramelize rather than steam, which means more flavour. Wet and layered almost defeats the purpose of roasting. Maybe give it a try and see the difference. Love your videos.
Very true, I worked as a chef and had my own restaurant. I love the flavors roasting vegetables until they caramelize brings out. A simple technique is to toss the veggies with a vinaigrette and roast.
True that
we took up the leaves of our cauliflower plants and bound them with rubber bands to keep the bloom shaded from the sun. It helps keep the cauliflower from getting discolored.
First viewers :)
Where did you get your rain jacket and is it really waterproof? I tried LL Bean and the lining inside deteriorated and eroded -- what brand is your jacket at 01:33? I love your videos in the kitchen the most!
Eric at the end "beat that thing like it owes you money" 😆😆😆
Really love watching this kind of video. One of my favorites on your channel.
Amazing video as always!;The shots you get always look gorgeous, I'm sure it takes a long time to film everything! Your hard work really shows
Your efforts produced a virtual lush Garden of Eden. Tough to realize that summer is gone
already and we are into canning season. Love the passion that you both put into every project that you do ! 🥒🥬🥦🧄🥕🧅👍👍👍
Cheers guys! Love from Canada!!
Please check Maangchi’s channel for Kimchi recipe and also ways to eat it.
This brings back memories of my grandfather making sauerkraut and the strongest horseradish (make your eyes water) I've ever tasted, yum. Your veggies always look so good. 😊🇱🇷.
Those are perfect cabbages looked like no bug damage!
You guys always inspire me to try more new canning recipes. You’re going to love that kimchi! And the fur baby B-roll is always welcome 🤗
I did my first garden this year because of you two! I grew tomatoes, cucumbers, zucchini, okra, beans, peppers, parsley, cilantro, sage, basil and rosemary!
I LOVE watching the chickens eat the garden scraps. I also love the closed-circuit sustainable system you have!
I believe you can absolutely say "uber" thin.....best description ever for thingly sliced cabbage :) Love that you are starting to make your own kimchi. I started last year and love it. :)
You probably already know this but just in case. The farmers that I watch actually rubber band the the leaves around the forming head of cauliflower, to keep the Sun off. It keeps it white and tight. Just sayin !
My dad used to break off a big outer leaf and lay it over the head when it was still small.
Just found your channel! How wonderful! I can’t wait to binge watch your other episodes! Canning is my favorite thing to do, it’s so therapeutic to me. Your soup turned out beautiful! Can’t wait to hear about your kimchi. It looks fabulous. Thank you for taking us along while you guys can! I’d love to smell your kitchen after all the goodies you prepared! 🙌🏻👏🏻🌻