Hi there! We have a new tour pantry tour for 2023! If you'd like to see the updates from this tour, please check it out! ua-cam.com/video/HoSw00MPPR8/v-deo.html Thanks so much for watching! Warmly, Chelsea
Have you seen those videos of goods that have meat in them that last 1 year, such as bacon or pork belly, beef, and chicken? They are usually done by foreign accounts (non-American and non-Canadian) these items are cooked in small pieces and then placed in a jar once filled they are filled with salt, 9% vinegar, and sometimes spices such as chili or paprika or garlic depending on the dish.
Excellent pantry tour. My wife and I put up more than we can use every year - I guess we are used to having kids around. Just a note to Dan - I learned from my grandma to fill empty jars with clean water (clean used lid and ring) and return them to the back of the row. It solves several problems like storing empty jars, keeping product to the front looking organized and you never know when some emergency water might be needed.
I put up a lot for a single women living alone. But I have 4 people I plan to feed if and when things get tough. I eat from the beginning of my canning year. I’m into October, 2021. It has saved me so much money living on social security. Food is one thing I don’t have to worry about. I can concentrate on heat and lights. I had to add that I too store water in every empty jar I own.
We started doing this recently and it just makes so much sense that I could kick myself for not thinking of it myself ( I saw a comment like yours a couple of months ago ) it was truly a DUH moment for me!
You see, in my humble opinion, I believe that this version of food managing and production is what was meant to be the standard in a majority of households. I think the world would be better off and people would be happier spending more time doing something as meaningful and purposeful as working hard for food and appreciating the effort required to produce a healthy food supply. The industrial revolution was a crazy thing
I doubt people were happier before the Industrial Revolution. We know from scientific research that humans mostly find happiness through meaningful connections with others and through spending time with those people.
It would also be better if the farmer sold directly to the consumers, at a large enough scale to partially or completely cut the local supermarkets out of the deal. Strict laws and regulations may apply.
It used to be the standard. During WW2 the government encouraged people to grow Victory Garden to feed themselves since there was food rationing the government issued rationing cupons. This was how my mom’s family did things in the ‘20s through the ‘40s. I was curious how my grandfather plowed a big garden then a family member posted a picture of him plowing the garden with a mule. He kept a chicken yard out back and they also raised a few pigs to butcher in the fall. This was in town!
@@benrualf well, those that can afford to. many live paycheck to paycheck with no savings. you cant grow food in an apartment and you cant store it anywhere.
my grandmother was a master canner, and gardener. seems like everyone in my family has almost given up this lost art. I worked as a from scratch cook at an italian restaurant in 2010 and have moved onto curing, making aged cheese, beer, cider, wine, fridge pickles, saurkraut, kimchi etc (barrel aged dark beer) pasta, bread, jams/jellies (wine is effing HARD to make well) and I have a large winter and summer garden (zone 9) and making and freezing several gallons of marinara from our home grown romas every year etc. the last realms I have yet to touch is canning and grinding & aging various cured meats. (only ever made prosciutto) but I REALLY want to continue her legacy and learn to can
If you have a barrel, fill it with clean sand, layer your root veggies in it. and they stay nice and firm. I am 79 years old, and clearly remember my grandparents doing this. Carrots, etc.A nice addition to your root cellar.
@@phaedrabrooks5392 put a layer of sand, or straw (not hay), or shredded paper (nothing glossy) or wood chips, or saw dust, on the bottom of your crate, then place a layer of potatoes, (not touching each other) then cover them with a layer of sand, then spread another layer of potatoes another layer of sand.... Keep making layers with the sand, potatoes, sand, potatoes. **And for carrots, you basically do the same, but you store them in dirt. ✔️😉👍
My great grandparents always used to use sawdust.. but they also had an enormous supply of wood product because of acres and acres of forest on their property.
Holy smokes. My wife makes about a dozen jars of salsa each year and I thought we were doing great. 😂 Your pantry and canning expertise is next level. Awesome.
Turmeric is not just good for color, it's a natural antiseptic and also antibacterial. Your pantry looks amazing. You worked really hard for it, thanks for sharing with us.
Put some turmeric, ginger & garlic in a jar of honey. Leave it sit a couple of weeks. Be sure to burp the jar the first week. It makes a great at hand medicine.
I'm never going to do this but watching everything that you are doing is so soothing to my soul. I'm just so impressed!! You're giving so much back, thank you 😊.
GOALS! This was like being invited into someone's home after your car breaks down, and being shown the most interesting and fabulous things just to keep you occupied, all out of kindness. I'm so impressed with your preservation and organisation, you two are a great team! I hope I can manage something like this one day.
@@georgevavoulis4758 left side/right side, there's almost always a color difference to go by. I'd personally look for some labeling or an info panel but once you're used to it it just flows I suppose?
I used to can for the year round on a farm in WV. Fortunately, my husband and brother did most of the gardening and harvesting. We had a good root cellar with plenty of shelf space, bins for potatoes and root crops. I made cheese every other day, and baked bread every week. It got challenging during canning season keeping the bread and cheese production going. So I sympathize with you for abandoning that task. There were quite a few late night marathon canning sessions going through to the fall. It helps to have a few extra hands! You are both to be congratulated for the work that feeds your family! Nice tour!!!
One suggestion. Store the vinegar on the bottom shelf, relocating your medical supplies above liquids. We've had plastic bottles leak, causing damage to items below.
Hi, I`m 88 yrs. old, canned a lot when my children were all at home. But it never gets out of your blood. You have done a unbelievable job of growing, preserving, in such beautiful order. Feel sorry that I can`t do exactly like you. BUT in my journey through so many DIY`s I have learned a ton of information, and enjoy what we do now. For the first time I dry canned half gallon jars of garbanzo beans, red lentils, jasmine and basmati rice. Have also dry canned four different kinds of pasta, so really proud of those. I live with my daughter and son-in-law, so we share in all of this. And was given a gift of a dyhydrater so have done oregano, lemon thyme, english thyme, sage, parsley, mandarin orange slices, dried mandarin orange skins, tomatoes, and apples. I do have backup food, several kinds of beans, canned tomatoes, meats, oils, dried garlic, dried onions, and a lot more. I am fully convinced that even aside from having a full stock of food for your family, there is coming a time when food is going to be even more sparse than it is now.
Tip: Store your plastic buckets of food on wood planks supported with small bricks underneath. The chemicals in concrete, sealants, and paints can leech into your buckets over time. I really enjoyed the tour of your beautiful pantry💗 Alot of hardwork went into that for sure!
My ex’s family makes their own jellies and jams. When they give gifts they usually include a couple jars just to use their inventory. My favorite, i ate several jars on its own, was Apple Grape jam. Stuff was heavenly, used it in PBJ’s instead of normal grape jelly. Absolute game changer You know what I also realized? While this pantry is expensive to replicate by todays standards, go back 150~200 years and it’s the holy grail of food
My grandmother used to put up 1000 jars or more when I was a kid in Montana. When you say you’re passionate about counting I completely understand that, it is the most satisfying and rewarding process that anyone could be involved in. It is a true craft that not many people are able to do or master well. How very well organized your space is….
Most people just don't understand the "pure time" involved in the preparation of foods, preparation of the jars, organization of every step....AND...that is not counting the actual canning with the jars in the canner. !!! But if you ever try it and visually see your results, you will be a newbie but you will get to experience "that canner's secret "
As soon as you showed all of the jams, jellies and syrups I was overwhelmed with nostalgia of my mother canning chokecherry syrup, Saskatoon berry jam and syrup, apple jelly and sauce, rhubarb and strawberry jam, peach jam, dandelion jelly, etc. when i was just a kid. The smell of the kitchen was always so comforting. Thank you for bringing back memories 💕😊
I picked over a kilo of chokecherries this year. It’s settle in the freezer til I have room on the shelves to jelly it. Never tasted them so this will be another experiment!!
Your husband did a great job of not only organizing things by category, which you probably already did, but by laying them out so the colors are most beautiful. It is truly a beautiful Bountiful pantry.
GIRL!!! You HAVE TO try canning quick breads (banana bread, Boston brown bread, zucchini bread, etc) wide mouth pint jars, greased, filled half way with batter, bake @ 350* till done, wipe rims, lids & rings, wait for the pop. Awesome winter breads ready to eat in the summer. I've tried and test a jar a month, over a year and they taste fresh and moist. MUST use wide mouth pint jars, or the breads don't come out of the jars as nice. Tons of UA-cam videos on it.
This is the most thoughtful, well stocked storage system I’ve ever seen. My grandparents and my parents grew big gardens and canned everything. This, however, is truly great. BIG HIP HIP HURRAY, to you guys. Do we get to see the garden sometime? Thanks for sharing, love this.
I love the concept of being self reliant and producing my own food growing fruit , vegetables , herbs , raising animals and supplying my own solar electricity and water this has always been a dream of mine . I am the kind of person who finds satisfaction in my hard work and reaping the benefits in the end results and I am working towards moving out to the country and living out my dream . Thank you for showing us the tour of your pantry it is an inspiration to me and encourages me to work all the more harder towards my goal . Cheers from Australia 🇦🇺.
Glad to see the strips for earthquake protection on the pantry shelves. I get so twitchy watching all these pantries being shown that are so vulnerable even to a large dog or child accidentally knocking a jar or 2 off the shelf. Nice pantry.
Omg... I remember when you first started and use to sleep on the kitchen floor! lol... Your kids were little. Now they have their own gardens? wow... how time flies. You have grown! You worked so hard. You deserve it. Congratulations!
For your canned chicken and legs that you say is stringy, you can make chicken stew, chicken and dumplins or chicken salad for sandwiches. Hope this helps, I LOVE YOUR PANTRY and root cellar!
I have made about 1 kilo of wild Fireweed this year in Russia. It's rather popular here and many companies produce Fireweed tea. Also, there are people, especially in the country, who love making Fireweed tea themselves. Rubbing leaves with your hands is a physically hard and long process because you need to break up leaf cells so that they become wet for further fermentation. I use a different method: put the leaves in small plastic bags and then in a freezer for at least 24 hours (can be longer so you can continue the process when you have time, days or weeks later). Freezing allows leaf cells to break up. After that you can either roll the leaves with your hands as usual or, the easier way, to grind them through a meat grinder, and you will have granulated tea in the end. Then you ferment the mass and dry it either in the sun or in a stove. Some people love to fry fermented leaves, the tea comes black.
What to do with the chicken: Chicken Slurp Gravy - chop to size you like or shred; make like a thickish cream of chicken soup; goes well on: fried potatoes; mashed potatoes; baked potatoes; biscuits; just about anything you usually put a good thick gravy on. We get ours from an old recipe my husband's mother used to make for chicken & dumplings. Great pantry!
Good afternoon Little Mountain Ranch. Now that's what I'd call a well stocked pantry. Thanks for sharing and have a great weekend, you wonderful strong, self-sufficient offgrid woman. 😎😉🌹🌻🌼
Getting dry food off a concrete floor is absolutely critical if you are going to want it to last long term. Concrete holds lots of moisture and anything placed directly onto concrete will always get damp. Those platforms you built from reclaimed timber are going to save you a lot of headaches regardless of flooding.
Yours is the most extensive pantry, cold pantry and root celler I've personally visualized. I learned basic canning from my mother and grandmothers who canned a lot, but not in the amounts that you've done! Very informative and impressive tour of being prepared for long-term nutritional needs! This is the first time I've seen your channel. Thank you for sharing your life with us! 👏👏👏👍
The pantry is a spectacular work of art! So pleasing to the eye. I’ve always loved your root cellar. It’s like a mysterious secret hidden space. I don’t think many true root cellars exist anymore. Be well and stay safe, Doc❤
If you don’t like the green beans find some ham bones and some summer savory and make the most delicious soup. With ham chunks, onions, potatoes, summer savory and add the canned beans …..makes a great soup! I always add a small amount of cream at the table and fresh homemade buns with butter. Yum
Chelsea I think you are an incredible woman!!! All of those canned foods are hours and hours of work and I’m like you when it comes to preserving foods. I absolutely love how well you do it. I also respect your knowledge that you know you aren’t the best cheese maker or the best tincture maker and I think that’s very smart to realize it and to accept it and to know that there is another way of dealing with it. Simply order tinctures from a reputable maker. Besides maybe Dan will be able to try his hand at cheesemaking and perhaps he will be able to show you how to do it?! Why not?! Do you make your own apple cider vinegar?🥰🇨🇦❤️
Amazing. Planning your food for a year, growing it yourself. What a healthy thing for you and your family!!!!! Healthy now, good for the earth, excellent for your mental health, healthier in the future, leading a positive lifestyle by example.... The benefits of what you are doing go on and on.!
Thank you for being Canadian. I find the majority of UA-camrs are American and it's nice to listen to someone with a more relatable climate. (Live in Zone 5-6 but have lived in Zone 2 in the past.)
I’m left speechless looking at all your hard work. On top of all the cooking and canning you casually mentioned you do 3 loads of laundry every day! 😳 Good Grief! I can only hope your husband treasures you for the incredible housewife you are. 👏👏👏
Phenomenal job, Chelsea! The pantry looks beautiful!! Don’t you just love being able to display all your hard work in a way you can stand back and admire it? Great job on the shelves, Dan!
All the way through this video I've tried to think of the perfect word to describe how beautiful your pantry is..an all the hard Dan has done to make your dreams come true..the word that keeps coming to mind is BREATHTAKING..🏆❤️❤️ absolutely breathtaking
I am Canadian retiree landed in the middle of Poland. I started quite successfully veg gardening so all ideas for food preservation are wonderful. So far I eas mostly feeding my friends and neighbours and started preserving. Gorgeous pantry, thanks for showing!
For the first time in my whole life of 60 plus years I have a yard that has Sun. Thank you for making this video and giving me the courage. Lord please bless me with the finances to create a beautiful pantry and possibly a root cellar. Even if that's in the form of a neighbor who has a basement 😊 I'm really looking forward to it.
Chelsea, that was OUTSTANDING!! And, everything is so beautifully organized and displayed. Great job by you, Dan and the kiddo’s. Thanks for letting us see it! ♥️🙏🏼♥️
This is an amazing tour! Way to go! Before you give up on green beans, if you can grow your own, pick the beans quite young, before the bean inside has much shape, they are like candy, so good and different from the green beans you buy anywhere!
Wonderful progress & great tour with comments of what your family likes! Thanks for sharing! We have a short growing season in Central/west Alberta also. My daughter & her partner bought an acreage with greenhouses & I was gifted many hundreds of tomatoes to can this year! I’m in my 7th decade so it took me several days to do them (first time making canning salsas & spaghetti sauce), so anyone can learn! Many blessings to your wonderful family! Great organization of your foods! 🤗❤️
Thank you for sharing your canning/storing process. It takes a lot of time to do all that and then record/edit, and post it. Your family is blessed. I am grateful for the info.
Your canning choices in food and your basement looks like a slam bang idea, in my opinion what really helps is you were raised in a gardening and you accepted a good understanding of keeping the food canning storage going
I really admire you! We used to raise a big garden and then we would can it all. And I thought I was working canning over three hundred quarts! Verses your one thousand jars! You and your husband have created a comforting security, knowing you can feed your family for a year! Great job!!!
This is how I grew up, not quite as big of a pantry you have here...but maybe half. Our root cellar was through the basement and this is how we stored our potatoes, carrots etc. We hunted and always had long chest freezers full of wild game and some of our own animals. This is the way we all should be living....I fear in a few generations this way of live will be lost for our children. Mine turns 7 soon and I'm going through a battle right now. But this video was comforting to watch. Thank you 🙂
For the canned chicken (legs and thighs) my mom always made chicken salad with them. Chop the meat up really fine then mix everything else you need for chicken salad. Its comes out as a nice paste and is super tasty.
I loved this video! You do such a great job preserving and caring for your family. Thank you Dan for being a big help with organizing and filming. Bless you!
When i was a teenager i used to do this for many years I stopped when i was 23 Now 44 but i loved this lifestyle now i dobt have garden but i wish i could grown veggies and fruits again Lokks amazing ❤❤well done
Re the chicken. My mom used to make affordable chicken barley soup. It is a great way to cook up chicken. You can also use up some of the carrots and onions and celery. Beets are terrific for making borscht soup. The canned tuna, peaches and the cherries brought back fond memories of my mom.
Spruce tip syrup or infused honey is wonderful in tea during flu season. What a great idea having an epi pen with the herbs. I will be implementing that myself!
It's been fun watching the evolution of your food storage rooms, they are looking fantastic! I appreciate all of the work that has gone into them and that you share them and a bunch of tips as you go along. I'm going over to Three Rivers Homestead next, you are both big inspirations to me. Thanks Chelsea!
Hi Chelsea - absolutely love your pantry and root cellar. I’m in zone 3a in MB and we had many difficulties this year due to major flooding in the area which also caused a lack of bees for pollinators - we did manage to grow some veg, but it was about 1/3 of our normal production. So thankful that the previous 2 years had been super bountiful so our family will do just fine this winter as most of the veg had been canned or frozen. Dan did a wonderful job building the shelving and organizing the canning. I love watching your canning and cooking videos - you have some wonderful ideas.
Just to help you: my Mother stored carrots in large crock jars in sand she layered sand, (lay carrots sideways)carrots, sand, carrots, till full. It kept the carrots firm and so they didn’t become dry. She stored potatoes I believe the same way in a galvanized horse waterer.
Thank you so much for sharing your pantries every year. I appreciate the hard work you and your family put into what it takes to fill them. I appreciate the heads up about Jessica’s being tomorrow. She’s always my early Sunday morning video and cuppa coffee after my Bible reading. Tomorrow will be extra special. Thanks Dan!
Thank you so much for the pantry tour. Thank you Dan for filming it...great job. I can't wait to check out your recipes. Jessica from Three Rivers Homestead is a joy to watch. Jessica and you give me a calm happy feeling. With so much uncertainty in the world, I can count on your precious videos to make my day brighter. Have a blessed day.
You are a dream Mama, and will be a Grandma who will be sought by everyone in the community ❤️❤️❤️❤️ Saviour of the people. 🙏🙏🙏🙏 Love and respect from India
What a great team you guys are. I'm looking forward to Dan taking up cheese making and hope you will tag along well in the process to find some smaller/easier cheese making projects and get going again.
You're an inspiration!!! I just finally got a cabinet for storing my clean jars. Didn't realize when I got into this years ago how much space is needed just to keep canning supplies for the canning season!
Gophers taught me how to store potatoes for a full year and still be firm, moist and no sprouts. Gophers used one corner of my root cellar one year as a dump site for the soil they dug to make their tunnels. My root cellar walls were dirt on the lower half and the gophers made a 3” diameter hole in the cellar wall. They then brought the dirt from their tunnels and dropped it into my cellar in one corner. There just happened to be a small pile of potatoes in that corner. So the spuds got completely covered with about 5” of moist but not wet soil. I discovered them one full year after placing them in the cellar. I was blown away, they were not mushy and sprouting like spuds get after only six months in my cellar (we live in a zone five garden zone). Instead they were just like the day I dug them, firm and moist. I couldn’t believe it! Also if you put your carrots in damp sand they will store better. You can also just leave them in the ground outside and cover them with straw bales or bags of leaves for non frozen ground to be able to dig them. Stored this way they will also become sweeter. Plant them first part of July (in zone 5) for winter storage. Plant spinach in mid Aug outside and leave it unprotected all winter and in early spring you will have the most delicious, sweet spinach. Plant cabbage in early spring and start harvesting as soon as the heads are softball size but don’t pull out the plant. Leave it growing and it will produce 4 more heads. Thin them leaving only one head and it will grow into another large head. For fall cabbage, transplant mid July. Doing these things will give you 5 months of fresh cabbage plus what you store in the root cellar for the winter.
This is amazing! Your home canned foods are beautiful, and look mouth wateringly delicious. The tips and practical advice for storage are much appreciated. You and your husband are to be commended on your collaboration for your industriousness. Great video.
This was surprisingly relaxing and inspiring, seeing how much you've done and accumulated especially in Canada is no small feat. Also, all of your cans are making me hungry, I see so much potential for recipe, its really amazing
I've canned a lot of salmon in quart jars, and in those, the canning time does pretty much dissolve the bones. It looks like you are canning in pint jars, which is probably why your bones aren't dissolving as much as you'd like. Although, they never just disappear entirely. They do get soft enough that they shouldn't be a choking hazard, which is my biggest concern with fish bones.
So I personally found that I like to can my salmon in half pint jars. Anything bigger and I felt like it dried it out, but in the half pints it's soooooo moist... And tasty
I look forward to your pantry tours each year and this one does not disappoint. I too grew up in a canning family, it's always been a way of life for me (30 yrs. and counting), helping my mom. grandmother and aunts each summer are fond memories. I can year round but the most of course is during summer garden season, in a zone 7b our growing seasons are almost year round (cold weather crops in the winter months). I usually can dried beans and peas in the winter months to save from heating the house up during the summer months (southern US). I have apples in the kitchen to can and chicken soup starters this weekend. Home canned pork is one of my favorite convenience food, just pop the top, drain, add BBQ sauce and seasonings for a quick pulled pork sandwich. Nothing like a well stocked pantry. Love all the recent content.
What special talent you have , along with your husband ! Outstanding set up , the time it takes to do what you do , amazing ! Continue on , stay safe , enjoy & have fun !!
Oh my goodness!!! Fantastic job ❤️ You and your family are doing so amazing at this thing called homesteading!! Dan did a beautiful job on building your pantry. I watch Jessica just as much as I watch you. Cannot wait until tomorrow
Well done Chelsea! You deserve to be proud of all your hard work that you do with your family in the pantry! Blessing to you all and I look forward to Jessica’s pantry tour tomorrow ❤️
I used to have a friend from Washington state and he was a bee keeper like I was and told me about Fireweed Honey which he told me was as clear as water but tasted like honey. I wish we could have storage like you do but it is just not feasible in the triple digit temperatures we had all summer and also at our ages…76 and 75…all that you do is harder. I started grinding grains in 1980, started making my own mixes in the mid 1970’s and I have a sourdough starter that I have had longer then my oldest daughter who was born in 1974. I have a used 1973 Magic Mill that I bought for $100 dollars in 1980 when I bought my first Bosch Kitchen Machine stand mixer. I love Bosch products…they are made to last. I also have a newer grain mill…..not a Whisper Mill…darn, can’t think of the name. I buy exclusively hard white wheat because we prefer the flavor and taste of the hard white wheat over red wheat. I have every attachment that has ever been made for the Bosch U Niversal mixer including several that are no longer made like the potato peeling bowl…which is great and I have the spiralizer attachment. Some of my grandsons love that one. I enjoy the ice cream churn…so easy…only thing is that you can only make a quart at a time. While I have two stovetop pressure canners, last year we bought two 12 at. Presto Precise digital electric pressure canners. I really love using them. I can do 5 quarts in one while canning 7 pints in the other one. Easiest canning ever. I know that doesn’t sound like much but all of our children are grown and it is just my husband and I…our two tiny inside Maltese rescue dogs, two inside cats…10 outside cats and 4 outside dogs…oh, and our 50 something chickens including a small flock of about 20 Icelandic chickens and roosters. I have had a flock of backyard chickens for over 50 years now. Sometimes I just can’t believe that we have been married almost 41 years, that our kids are all grown up AND that my second daughter, 4 th child, is now the grandmother of a one year old baby girl! Where has the time gone? I don’t know but I know that I miss my oldest son something fierce. Losing a child, no matter their age is really HARD. Enjoy your youth and your good health…both are fleeting. I totally enjoy your videos. Nancy Curtis, who lives deep in the piney woods of east Texas…….keep those canning videos coming!
Hi there! We have a new tour pantry tour for 2023! If you'd like to see the updates from this tour, please check it out! ua-cam.com/video/HoSw00MPPR8/v-deo.html
Thanks so much for watching!
Warmly,
Chelsea
Have you seen those videos of goods that have meat in them that last 1 year, such as bacon or pork belly, beef, and chicken? They are usually done by foreign accounts (non-American and non-Canadian) these items are cooked in small pieces and then placed in a jar once filled they are filled with salt, 9% vinegar, and sometimes spices such as chili or paprika or garlic depending on the dish.
I love your set up. Why don't you like the green beans?
Congratulations on your abundant, successful garden! I am wholly impressed with your expansive pantry 🤗
Seriously , I also stock a lot of food. Lately I’ve wondered if nuke fallout won’t render it useless.
I bet you and your family can withstand a long term power outage
Excellent pantry tour. My wife and I put up more than we can use every year - I guess we are used to having kids around. Just a note to Dan - I learned from my grandma to fill empty jars with clean water (clean used lid and ring) and return them to the back of the row. It solves several problems like storing empty jars, keeping product to the front looking organized and you never know when some emergency water might be needed.
That is seriously the BEST idea! Thank you so much for the tip.
This is the best idea I have heard! Especially in this day and age - clean water is hard to get from any city or village.
Wow, what a fabulous idea!
I put up a lot for a single women living alone. But I have 4 people I plan to feed if and when things get tough. I eat from the beginning of my canning year. I’m into October, 2021. It has saved me so much money living on social security. Food is one thing I don’t have to worry about. I can concentrate on heat and lights. I had to add that I too store water in every empty jar I own.
We started doing this recently and it just makes so much sense that I could kick myself for not thinking of it myself ( I saw a comment like yours a couple of months ago ) it was truly a DUH moment for me!
The man who married you is a very lucky man, women like you are a treasure.
Only if the husband appreciates it.
You see, in my humble opinion, I believe that this version of food managing and production is what was meant to be the standard in a majority of households. I think the world would be better off and people would be happier spending more time doing something as meaningful and purposeful as working hard for food and appreciating the effort required to produce a healthy food supply. The industrial revolution was a crazy thing
I doubt people were happier before the Industrial Revolution. We know from scientific research that humans mostly find happiness through meaningful connections with others and through spending time with those people.
I think in the future when a lot of jobs are done by AI and robots people will start having a lifestyle like this
It would also be better if the farmer sold directly to the consumers, at a large enough scale to partially or completely cut the local supermarkets out of the deal. Strict laws and regulations may apply.
It used to be the standard. During WW2 the government encouraged people to grow Victory Garden to feed themselves since there was food rationing the government issued rationing cupons.
This was how my mom’s family did things in the ‘20s through the ‘40s.
I was curious how my grandfather plowed a big garden then a family member posted a picture of him plowing the garden with a mule. He kept a chicken yard out back and they also raised a few pigs to butcher in the fall. This was in town!
@@benrualf well, those that can afford to. many live paycheck to paycheck with no savings. you cant grow food in an apartment and you cant store it anywhere.
Turmeric not only makes the pickles look pretty but the health benefits of turmeric are fantastic!
my grandmother was a master canner, and gardener. seems like everyone in my family has almost given up this lost art. I worked as a from scratch cook at an italian restaurant in 2010 and have moved onto curing, making aged cheese, beer, cider, wine, fridge pickles, saurkraut, kimchi etc (barrel aged dark beer) pasta, bread, jams/jellies (wine is effing HARD to make well) and I have a large winter and summer garden (zone 9) and making and freezing several gallons of marinara from our home grown romas every year etc. the last realms I have yet to touch is canning and grinding & aging various cured meats. (only ever made prosciutto) but I REALLY want to continue her legacy and learn to can
How do you make cheese and what kinds?
I hope you do keep her legacy
🙏🏼💕🙏🏼
@@Doggylver777UA-cam
It would be amazing if you were able to share your knowledge on what you know about making cheese, wine, etc.
If you have a barrel, fill it with clean sand, layer your root veggies in it. and they stay nice and firm. I am 79 years old, and clearly remember my grandparents doing this. Carrots, etc.A nice addition to your root cellar.
Layer the vegetable on top of each other, or layer them with the sand? Ty
@@phaedrabrooks5392 Sand
@@phaedrabrooks5392 put a layer of sand, or straw (not hay), or shredded paper (nothing glossy) or wood chips, or saw dust, on the bottom of your crate, then place a layer of potatoes, (not touching each other) then cover them with a layer of sand, then spread another layer of potatoes another layer of sand.... Keep making layers with the sand, potatoes, sand, potatoes.
**And for carrots, you basically do the same, but you store them
in dirt. ✔️😉👍
We used news paper...
My great grandparents always used to use sawdust.. but they also had an enormous supply of wood product because of acres and acres of forest on their property.
Holy smokes. My wife makes about a dozen jars of salsa each year and I thought we were doing great. 😂 Your pantry and canning expertise is next level. Awesome.
I’ve only ever pickled onions and made strawberry jam. Salsa is a whole other level to me.
We love salsa. Last batch made 82 jars. Use it in spaghetti. With pepper and onions. And 1 Jared of garden variety sauce. Omg yummmm
12 more than I made so . . .❤
Same!
That is great! Especially starting out. Now y’all can start making more! We are just now starting out and I want to try salsa first
Turmeric is not just good for color, it's a natural antiseptic and also antibacterial. Your pantry looks amazing. You worked really hard for it, thanks for sharing with us.
Put some turmeric, ginger & garlic in a jar of honey.
Leave it sit a couple of weeks.
Be sure to burp the jar the first week.
It makes a great at hand medicine.
Don't forget fresh LemonGrass it's properities are very beneficial if living out in the colder states like that..
It’s also an anti inflammatory! Use it, you won’t be sorry! 👍🏼
Моя русская душа радуется, глядя с одобрением на такие отличные запасы!
Че? Затрофеить все решил сначала убив всю семью?
Я тоже смотрю и думаю что была бы у меня дача…😂действительно, один летний день весь год кормит)
I'm never going to do this but watching everything that you are doing is so soothing to my soul.
I'm just so impressed!!
You're giving so much back, thank you 😊.
I really appreciate that. Thank you.
GOALS! This was like being invited into someone's home after your car breaks down, and being shown the most interesting and fabulous things just to keep you occupied, all out of kindness. I'm so impressed with your preservation and organisation, you two are a great team! I hope I can manage something like this one day.
This may be my favourite comment! I'm so glad you felt that way. ❤️
How do you keep track of things when nothing is labeled 🏷?
@@georgevavoulis4758 left side/right side, there's almost always a color difference to go by. I'd personally look for some labeling or an info panel but once you're used to it it just flows I suppose?
I second that!
Your food is so creative and delicious looking.
I used to can for the year round on a farm in WV. Fortunately, my husband and brother did most of the gardening and harvesting. We had a good root cellar with plenty of shelf space, bins for potatoes and root crops. I made cheese every other day, and baked bread every week. It got challenging during canning season keeping the bread and cheese production going. So I sympathize with you for abandoning that task. There were quite a few late night marathon canning sessions going through to the fall. It helps to have a few extra hands! You are both to be congratulated for the work that feeds your family! Nice tour!!!
One suggestion. Store the vinegar on the bottom shelf, relocating your medical supplies above liquids. We've had plastic bottles leak, causing damage to items below.
That's a fantastic point! Thank you so much!
Hi, I`m 88 yrs. old, canned a lot when my children were all at home. But it never gets out of your blood. You have done a unbelievable job of growing, preserving, in such beautiful order. Feel sorry that I can`t do exactly like you. BUT in my journey through so many DIY`s I have learned a ton of information, and enjoy what we do now. For the first time I dry canned half gallon jars of garbanzo beans, red lentils, jasmine and basmati rice. Have also dry canned four different kinds of pasta, so really proud of those. I live with my daughter and son-in-law, so we share in all of this. And was given a gift of a dyhydrater so have done oregano, lemon thyme, english thyme, sage, parsley, mandarin orange slices, dried mandarin orange skins, tomatoes, and apples. I do have backup food, several kinds of beans, canned tomatoes, meats, oils, dried garlic, dried onions, and a lot more. I am fully convinced that even aside from having a full stock of food for your family, there is coming a time when food is going to be even more sparse than it is now.
Tip: Store your plastic buckets of food on wood planks supported with small bricks underneath. The chemicals in concrete, sealants, and paints can leech into your buckets over time. I really enjoyed the tour of your beautiful pantry💗 Alot of hardwork went into that for sure!
I was also taught the same thing. Plastic buckets can absorb moisture & other things from the concrete.
My ex’s family makes their own jellies and jams. When they give gifts they usually include a couple jars just to use their inventory. My favorite, i ate several jars on its own, was Apple Grape jam. Stuff was heavenly, used it in PBJ’s instead of normal grape jelly. Absolute game changer
You know what I also realized? While this pantry is expensive to replicate by todays standards, go back 150~200 years and it’s the holy grail of food
My grandmother used to put up 1000 jars or more when I was a kid in Montana. When you say you’re passionate about counting I completely understand that, it is the most satisfying and rewarding process that anyone could be involved in. It is a true craft that not many people are able to do or master well. How very well organized your space is….
Most people just don't understand the "pure time" involved in the preparation of foods, preparation of the jars, organization of every step....AND...that is not counting the actual canning with the jars in the canner. !!! But if you ever try it and visually see your results, you will be a newbie but you will get to experience "that canner's secret "
rip
As soon as you showed all of the jams, jellies and syrups I was overwhelmed with nostalgia of my mother canning chokecherry syrup, Saskatoon berry jam and syrup, apple jelly and sauce, rhubarb and strawberry jam, peach jam, dandelion jelly, etc. when i was just a kid. The smell of the kitchen was always so comforting. Thank you for bringing back memories 💕😊
I picked over a kilo of chokecherries this year. It’s settle in the freezer til I have room on the shelves to jelly it. Never tasted them so this will be another experiment!!
@@janw491 I wish you luck with that project; it sounds like you have alot to process! 😊
I grew up in Alberta and description reminds me of my childhood and grandma’s canning up of chokecherries and Saskatoon berries ❤
@@janw491 they make a great wine also. My great grandmother always made chokecherry wine. I miss it.
Your husband did a great job of not only organizing things by category, which you probably already did, but by laying them out so the colors are most beautiful. It is truly a beautiful Bountiful pantry.
GIRL!!!
You HAVE TO try canning quick breads (banana bread, Boston brown bread, zucchini bread, etc) wide mouth pint jars, greased, filled half way with batter, bake @ 350* till done, wipe rims, lids & rings, wait for the pop. Awesome winter breads ready to eat in the summer. I've tried and test a jar a month, over a year and they taste fresh and moist. MUST use wide mouth pint jars, or the breads don't come out of the jars as nice. Tons of UA-cam videos on it.
Dangerous…you create an environment for botulism to grow. Please be careful.
Thank you!!
This is the most thoughtful, well stocked storage system I’ve ever seen. My grandparents and my parents grew big gardens and canned everything. This, however, is truly great. BIG HIP HIP HURRAY, to you guys. Do we get to see the garden sometime? Thanks for sharing, love this.
I share the garden and putting up all the food all summer long! I'd love for you to stick around. Thank you so much!
I love the concept of being self reliant and producing my own food growing fruit , vegetables , herbs , raising animals and supplying my own solar electricity and water this has always been a dream of mine . I am the kind of person who finds satisfaction in my hard work and reaping the benefits in the end results and I am working towards moving out to the country and living out my dream . Thank you for showing us the tour of your pantry it is an inspiration to me and encourages me to work all the more harder towards my goal . Cheers from Australia 🇦🇺.
Glad to see the strips for earthquake protection on the pantry shelves. I get so twitchy watching all these pantries being shown that are so vulnerable even to a large dog or child accidentally knocking a jar or 2 off the shelf. Nice pantry.
Thank you!
Omg... I remember when you first started and use to sleep on the kitchen floor! lol... Your kids were little. Now they have their own gardens? wow... how time flies.
You have grown!
You worked so hard. You deserve it.
Congratulations!
i love the safety bar for your canned food not to topple off the shelf!!! brilliant!
For your canned chicken and legs that you say is stringy, you can make chicken stew, chicken and dumplins or chicken salad for sandwiches. Hope this helps, I LOVE YOUR PANTRY and root cellar!
I have made about 1 kilo of wild Fireweed this year in Russia. It's rather popular here and many companies produce Fireweed tea. Also, there are people, especially in the country, who love making Fireweed tea themselves. Rubbing leaves with your hands is a physically hard and long process because you need to break up leaf cells so that they become wet for further fermentation. I use a different method: put the leaves in small plastic bags and then in a freezer for at least 24 hours (can be longer so you can continue the process when you have time, days or weeks later). Freezing allows leaf cells to break up. After that you can either roll the leaves with your hands as usual or, the easier way, to grind them through a meat grinder, and you will have granulated tea in the end. Then you ferment the mass and dry it either in the sun or in a stove. Some people love to fry fermented leaves, the tea comes black.
Very helpful tip. Thank you.
Omg, freezing is a super clever way to break up the cell structure! Nice tip!
Наконец-то комментарии от русских 😊 нам точно есть, что рассказать про консервирование и запасы продуктов
What to do with the chicken: Chicken Slurp Gravy - chop to size you like or shred; make like a thickish cream of chicken soup; goes well on: fried potatoes; mashed potatoes; baked potatoes; biscuits; just about anything you usually put a good thick gravy on. We get ours from an old recipe my husband's mother used to make for chicken & dumplings. Great pantry!
Good afternoon Little Mountain Ranch. Now that's what I'd call a well stocked pantry. Thanks for sharing and have a great weekend, you wonderful strong, self-sufficient offgrid woman. 😎😉🌹🌻🌼
Wow your husband is a very good organizer bless his heart
Getting dry food off a concrete floor is absolutely critical if you are going to want it to last long term. Concrete holds lots of moisture and anything placed directly onto concrete will always get damp. Those platforms you built from reclaimed timber are going to save you a lot of headaches regardless of flooding.
Yes concrete retains moisture most people don’t realize this fact
My goodness, the pantry has turned out so beautiful and well organized. You can both be real proud of all that hard work!
Thank you so much!
So beautiful and well organized
Yours is the most extensive pantry, cold pantry and root celler I've personally visualized. I learned basic canning from my mother and grandmothers who canned a lot, but not in the amounts that you've done! Very informative and impressive tour of being prepared for long-term nutritional needs! This is the first time I've seen your channel. Thank you for sharing your life with us! 👏👏👏👍
You and Dan are great partners. The shelves are absolutely beautiful as are all of the beautiful jars of canned food.💥
Carrots tend to keep better when covered with sand. That's how my grandma always kept them. Love your pantry!
I am watching all the way from India and this is soooooo important. Thank you for your good heart .
Welcome!
The pantry is a spectacular work of art! So pleasing to the eye. I’ve always loved your root cellar. It’s like a mysterious secret hidden space. I don’t think many true root cellars exist anymore. Be well and stay safe, Doc❤
I have one... my house is on the Historic Register.
If you don’t like the green beans find some ham bones and some summer savory and make the most delicious soup. With ham chunks, onions, potatoes, summer savory and add the canned beans …..makes a great soup! I always add a small amount of cream at the table and fresh homemade buns with butter. Yum
Chelsea I think you are an incredible woman!!! All of those canned foods are hours and hours of work and I’m like you when it comes to preserving foods. I absolutely love how well you do it. I also respect your knowledge that you know you aren’t the best cheese maker or the best tincture maker and I think that’s very smart to realize it and to accept it and to know that there is another way of dealing with it. Simply order tinctures from a reputable maker. Besides maybe Dan will be able to try his hand at cheesemaking and perhaps he will be able to show you how to do it?! Why not?! Do you make your own apple cider vinegar?🥰🇨🇦❤️
Amazing. Planning your food for a year, growing it yourself. What a healthy thing for you and your family!!!!! Healthy now, good for the earth, excellent for your mental health, healthier in the future, leading a positive lifestyle by example.... The benefits of what you are doing go on and on.!
Thank you for being Canadian. I find the majority of UA-camrs are American and it's nice to listen to someone with a more relatable climate. (Live in Zone 5-6 but have lived in Zone 2 in the past.)
I’m left speechless looking at all your hard work. On top of all the cooking and canning you casually mentioned you do 3 loads of laundry every day! 😳 Good Grief! I can only hope your husband treasures you for the incredible housewife you are. 👏👏👏
What an absolutely beautiful bounty that showcases your family’s hard work!!! The canning shelves are particularly impressive.
Phenomenal job, Chelsea! The pantry looks beautiful!! Don’t you just love being able to display all your hard work in a way you can stand back and admire it? Great job on the shelves, Dan!
А муж то у Вас умница, трудолюбивый, какие надежные и красивые полки сделал. И как красиво выглядит ваша кладовка.
You are so blessed to have a husband that is supportive and helpful. You both sound like you make a good team.
All the way through this video I've tried to think of the perfect word to describe how beautiful your pantry is..an all the hard Dan has done to make your dreams come true..the word that keeps coming to mind is BREATHTAKING..🏆❤️❤️ absolutely breathtaking
Thank you so much!❤️
I am Canadian retiree landed in the middle of Poland. I started quite successfully veg gardening so all ideas for food preservation are wonderful.
So far I eas mostly feeding my friends and neighbours and started preserving. Gorgeous pantry, thanks for showing!
This was amazing!! Your pantry is art. I love that you take so much pride in your homekeeping, it's a lost art.
For the first time in my whole life of 60 plus years I have a yard that has Sun. Thank you for making this video and giving me the courage. Lord please bless me with the finances to create a beautiful pantry and possibly a root cellar. Even if that's in the form of a neighbor who has a basement 😊
I'm really looking forward to it.
Chelsea, that was OUTSTANDING!! And, everything is so beautifully organized and displayed. Great job by you, Dan and the kiddo’s. Thanks for letting us see it! ♥️🙏🏼♥️
Thank you so much!
Very impressive pantry. Knowing how to store and preserve food is mandatory. Thanks for the video.
This is an amazing tour! Way to go! Before you give up on green beans, if you can grow your own, pick the beans quite young, before the bean inside has much shape, they are like candy, so good and different from the green beans you buy anywhere!
You can easily survive the apocalypse with this
素晴らしい文化！素晴らしい習慣！😊保存食の作り方は、興味深いです。知りたいです。
棚は重さに強くて、とても頑丈ですね。
Wonderful progress & great tour with comments of what your family likes! Thanks for sharing! We have a short growing season in Central/west Alberta also. My daughter & her partner bought an acreage with greenhouses & I was gifted many hundreds of tomatoes to can this year! I’m in my 7th decade so it took me several days to do them (first time making canning salsas & spaghetti sauce), so anyone can learn!
Many blessings to your wonderful family! Great organization of your foods! 🤗❤️
I feel like food preservation is a hobby for me too 😊 I totally enjoy it!
All I can say is, WOW! I stand in awe at both of you.
Thank you for sharing your canning/storing process. It takes a lot of time to do all that and then record/edit, and post it. Your family is blessed. I am grateful for the info.
Your canning choices in food and your basement looks like a slam bang idea, in my opinion what really helps is you were raised in a gardening and you accepted a good understanding of keeping the food canning storage going
You pantries are beautiful. I love how beautiful the jars of food look on your shelves. I like your root cellar as well. ❤
I thought I'd done something wrong, because I lost my cabbages, too. Finding out that it's not just me is very comforting. So glad I found your video.
You should be very proud of your pantry and all the food preservation, you do. Love it
I really admire you! We used to raise a big garden and then we would can it all. And I thought I was working canning over three hundred quarts! Verses your one thousand jars! You and your husband have created a comforting security, knowing you can feed your family for a year! Great job!!!
This is how I grew up, not quite as big of a pantry you have here...but maybe half. Our root cellar was through the basement and this is how we stored our potatoes, carrots etc. We hunted and always had long chest freezers full of wild game and some of our own animals. This is the way we all should be living....I fear in a few generations this way of live will be lost for our children. Mine turns 7 soon and I'm going through a battle right now. But this video was comforting to watch. Thank you 🙂
Y'all have a very well-planned pantry that looks absolutely amazing! It's hard to believe that's only one years' worth of food.
Thanks so much! 😊
Your pantry is amazing. I can only imagine what joy it brings to you every time you walk in there.
For the canned chicken (legs and thighs) my mom always made chicken salad with them. Chop the meat up really fine then mix everything else you need for chicken salad. Its comes out as a nice paste and is super tasty.
I love your annual pantry tours. I love doing pantries also. It is a passion and a hobby. You have a done a great job.
I got a little emotional watching this video. This feels so natural to do. This is the goal. Its giving me something to strive for and i am grateful.
I loved this video! You do such a great job preserving and caring for your family. Thank you Dan for being a big help with organizing and filming. Bless you!
Such a tremendous effort you and your husband have put into your pantry storage! Beautiful! Brightest blessings.
This was so impressive! I can only dream of having a storage facility like this! Well done!
When i was a teenager i used to do this for many years I stopped when i was 23
Now 44 but i loved this lifestyle now i dobt have garden but i wish i could grown veggies and fruits again
Lokks amazing ❤❤well done
Re the chicken. My mom used to make affordable chicken barley soup. It is a great way to cook up chicken. You can also use up some of the carrots and onions and celery. Beets are terrific for making borscht soup. The canned tuna, peaches and the cherries brought back fond memories of my mom.
Spruce tip syrup or infused honey is wonderful in tea during flu season. What a great idea having an epi pen with the herbs. I will be implementing that myself!
It's been fun watching the evolution of your food storage rooms, they are looking fantastic! I appreciate all of the work that has gone into them and that you share them and a bunch of tips as you go along. I'm going over to Three Rivers Homestead next, you are both big inspirations to me. Thanks Chelsea!
Hi Chelsea - absolutely love your pantry and root cellar. I’m in zone 3a in MB and we had many difficulties this year due to major flooding in the area which also caused a lack of bees for pollinators - we did manage to grow some veg, but it was about 1/3 of our normal production. So thankful that the previous 2 years had been super bountiful so our family will do just fine this winter as most of the veg had been canned or frozen. Dan did a wonderful job building the shelving and organizing the canning. I love watching your canning and cooking videos - you have some wonderful ideas.
I was already impressed with your canning success... but then you mention 3b! Holy moly, so much respect for you!
Just to help you: my Mother stored carrots in large crock jars in sand she layered sand, (lay carrots sideways)carrots, sand, carrots, till full. It kept the carrots firm and so they didn’t become dry. She stored potatoes I believe the same way in a galvanized horse waterer.
I have seen a similar technique done with salt...
Love your pantry tours! If there were awards for “Pretty Pantries” you’d win hands down😉
Thank you so much for sharing your pantries every year. I appreciate the hard work you and your family put into what it takes to fill them. I appreciate the heads up about Jessica’s being tomorrow. She’s always my early Sunday morning video and cuppa coffee after my Bible reading. Tomorrow will be extra special.
Thanks Dan!
Thank you so much for the pantry tour. Thank you Dan for filming it...great job. I can't wait to check out your recipes. Jessica from Three Rivers Homestead is a joy to watch. Jessica and you give me a calm happy feeling. With so much uncertainty in the world, I can count on your precious videos to make my day brighter. Have a blessed day.
You are a dream Mama, and will be a Grandma who will be sought by everyone in the community ❤️❤️❤️❤️
Saviour of the people. 🙏🙏🙏🙏
Love and respect from India
What a great team you guys are. I'm looking forward to Dan taking up cheese making and hope you will tag along well in the process to find some smaller/easier cheese making projects and get going again.
You're an inspiration!!! I just finally got a cabinet for storing my clean jars. Didn't realize when I got into this years ago how much space is needed just to keep canning supplies for the canning season!
This is a terrific and inspiring video. I dream of having such an organized pantry, but I'm not holding my breath! Thank you.
Gophers taught me how to store potatoes for a full year and still be firm, moist and no sprouts. Gophers used one corner of my root cellar one year as a dump site for the soil they dug to make their tunnels. My root cellar walls were dirt on the lower half and the gophers made a 3” diameter hole in the cellar wall. They then brought the dirt from their tunnels and dropped it into my cellar in one corner. There just happened to be a small pile of potatoes in that corner. So the spuds got completely covered with about 5” of moist but not wet soil. I discovered them one full year after placing them in the cellar. I was blown away, they were not mushy and sprouting like spuds get after only six months in my cellar (we live in a zone five garden zone). Instead they were just like the day I dug them, firm and moist. I couldn’t believe it! Also if you put your carrots in damp sand they will store better. You can also just leave them in the ground outside and cover them with straw bales or bags of leaves for non frozen ground to be able to dig them. Stored this way they will also become sweeter. Plant them first part of July (in zone 5) for winter storage. Plant spinach in mid Aug outside and leave it unprotected all winter and in early spring you will have the most delicious, sweet spinach. Plant cabbage in early spring and start harvesting as soon as the heads are softball size but don’t pull out the plant. Leave it growing and it will produce 4 more heads. Thin them leaving only one head and it will grow into another large head. For fall cabbage, transplant mid July. Doing these things will give you 5 months of fresh cabbage plus what you store in the root cellar for the winter.
This is amazing! Your home canned foods are beautiful, and look mouth wateringly delicious. The tips and practical advice for storage are much appreciated. You and your husband are to be commended on your collaboration for your industriousness. Great video.
This was surprisingly relaxing and inspiring, seeing how much you've done and accumulated especially in Canada is no small feat. Also, all of your cans are making me hungry, I see so much potential for recipe, its really amazing
I've canned a lot of salmon in quart jars, and in those, the canning time does pretty much dissolve the bones. It looks like you are canning in pint jars, which is probably why your bones aren't dissolving as much as you'd like. Although, they never just disappear entirely. They do get soft enough that they shouldn't be a choking hazard, which is my biggest concern with fish bones.
Good point! I’ll bet that’s why.
So I personally found that I like to can my salmon in half pint jars. Anything bigger and I felt like it dried it out, but in the half pints it's soooooo moist... And tasty
I look forward to your pantry tours each year and this one does not disappoint. I too grew up in a canning family, it's always been a way of life for me (30 yrs. and counting), helping my mom. grandmother and aunts each summer are fond memories. I can year round but the most of course is during summer garden season, in a zone 7b our growing seasons are almost year round (cold weather crops in the winter months). I usually can dried beans and peas in the winter months to save from heating the house up during the summer months (southern US). I have apples in the kitchen to can and chicken soup starters this weekend. Home canned pork is one of my favorite convenience food, just pop the top, drain, add BBQ sauce and seasonings for a quick pulled pork sandwich. Nothing like a well stocked pantry. Love all the recent content.
What special talent you have , along with your husband ! Outstanding set up , the time it takes to do what you do , amazing ! Continue on , stay safe , enjoy & have fun !!
Thanks so much Robert!
A freeze dryer is a GAME CHANGER! I love mine.
You’re so kind to your husband❤️ it’s such an encouragement! So thankful for this video! Your pantry is my goal!!
Oh my goodness!!! Fantastic job ❤️ You and your family are doing so amazing at this thing called homesteading!! Dan did a beautiful job on building your pantry.
I watch Jessica just as much as I watch you. Cannot wait until tomorrow
She is wonderful!❤️
That was amazing. Thanks so much, Chelsea & Dan for sharing such beauty with us.
Well done Chelsea! You deserve to be proud of all your hard work that you do with your family in the pantry! Blessing to you all and I look forward to Jessica’s pantry tour tomorrow ❤️
I used to have a friend from Washington state and he was a bee keeper like I was and told me about Fireweed Honey which he told me was as clear as water but tasted like honey. I wish we could have storage like you do but it is just not feasible in the triple digit temperatures we had all summer and also at our ages…76 and 75…all that you do is harder. I started grinding grains in 1980, started making my own mixes in the mid 1970’s and I have a sourdough starter that I have had longer then my oldest daughter who was born in 1974. I have a used 1973 Magic Mill that I bought for $100 dollars in 1980 when I bought my first Bosch Kitchen Machine stand mixer. I love Bosch products…they are made to last. I also have a newer grain mill…..not a Whisper Mill…darn, can’t think of the name. I buy exclusively hard white wheat because we prefer the flavor and taste of the hard white wheat over red wheat. I have every attachment that has ever been made for the Bosch U
Niversal mixer including several that are no longer made like the potato peeling bowl…which is great and I have the spiralizer attachment. Some of my grandsons love that one. I enjoy the ice cream churn…so easy…only thing is that you can only make a quart at a time. While I have two stovetop pressure canners, last year we bought two 12 at. Presto Precise digital electric pressure canners. I really love using them. I can do 5 quarts in one while canning 7 pints in the other one. Easiest canning ever. I know that doesn’t sound like much but all of our children are grown and it is just my husband and I…our two tiny inside Maltese rescue dogs, two inside cats…10 outside cats and 4 outside dogs…oh, and our 50 something chickens including a small flock of about 20 Icelandic chickens and roosters. I have had a flock of backyard chickens for over 50 years now. Sometimes I just can’t believe that we have been married almost 41 years, that our kids are all grown up AND that my second daughter, 4 th child, is now the grandmother of a one year old baby girl! Where has the time gone? I don’t know but I know that I miss my oldest son something fierce. Losing a child, no matter their age is really HARD. Enjoy your youth and your good health…both are fleeting. I totally enjoy your videos. Nancy Curtis, who lives deep in the piney woods of east Texas…….keep those canning videos coming!
@Little Mountain Ranch
You might want to look up recipes for chili verde. It's a great way to use up stringy meat and salsa verde, all in one place.