BIG Pantry Organization & Restock | Homestead Pantry Tour
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- Опубліковано 19 сер 2024
- In today’s video we are tackling a long overdue project of pantry organization. Throughout the preservation season this canning pantry of mine has not gotten the attention it has needed. Join me for a day of organizing all of our canned goods, dehydrated goods, produce, and bulk food storage and a homestead pantry tour.
Pressure Canned Tomato Sauce Recipe:
7 tbsp basil
2 tbsp oregano
2 tbsp parsley
4 tbsp salt
1 tsp black pepper
30 lbs tomatoes
5 lbs carrots
6 onions
40 cloves garlic
3 c red wine
1/4 c honey
1 tbsp garlic powder
2 beef bones
Simmer all ingredients, remove bones, blend with an immersion blender. Continue to simmer until desired thickness. Pressure can 30 minutes at 10lbs pressure if using a weighted gauge canner, or 11lbs pressure if using a dial gauge canner, adjusting for elevation.
Roasted Green Tomato Salsa Verde Recipe:
7 cups chopped & cored green tomatoes
5 to 10 jalapeños diced
2 large chopped red onion
8 cloves garlic, finely chopped
1/2 cup bottled lime juice
1/2 cup loosely packed finely chopped cilantro
1 1/2 tsp ground cu min
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground black pepper
Roast green tomatoes, jalapeños and onions at 400 for about 25 minutes then add them to a large pot with the rest of the ingredients. Bring to a boil, then simmer. Blend with an immersion blender or in a food processor. Process pint jars 20 mins.
Plum Habanero Salsa Recipe:
• A New & An Old Favorit...
Hummus In A Jar Recipe:
• Instant Hummus In A Ja...
Peach Salsa Recipe:
Included in this video:
• A Weekend of Preservat...
www.healthycan...
*I do not add the lime juice - as specified in the recipe it is for flavor only and I don’t think this recipe needs the extra acidity. I sometimes double the honey depending on how sweet the peaches are.
Tomato Jam Recipe:
10 pounds tomatoes
1 1/2 lbs yellow onions
2 tbsp cumin
1 tsp ground cloves
1 tsp chili flakes
1 c apple cider vinegar
4 c honey
Pulse tomatoes and onions in a food processor. Add all ingredients to a large pot and bring to a boil. Reduce heat to medium low and simmer for about 2 hours or until the mixture has reduced by 1/3-1/2. Fill 1/2 pint jars to 1/4 inch headspace and process 20 minutes in a water bath canner.
Information on adjusting for elevation when waterbath or pressure canning:
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Safe tweaking of home canning recipes:
www.healthycan...
For Jars Canning Lids:
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Use code ABBEY10 for 10% off!
23 Qt Presto Pressure Canner:
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Water Bath Canner:
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Stainless Steel Wide Mouth Canning Funnels:
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Ball Jar Lifter:
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The All New Ball Book of Canning and Preserving:
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Ball Complete Book of Home Preserving:
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Ball Blue Book Guide to Preserving:
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Excalibur 9 Tray Dehydrator:
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Food Processor:
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Immersion Blender:
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Food Saver Vacuum Sealer:
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Food Saver Jar Sealer:
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Fermenting Weights:
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Please note that the above links are affiliate links. At no additional cost to you, I earn a small commission. Your support is greatly appreciated!
Thank you for watching!
Abbey
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#pantrytour #pantryorganization #cannerspantry #pantrychallenge #canningpantry #homesteadpantry #cleanwithme #cleaningmotivation
I'm a canning junkie myself. I use a bungee cord for the rings from the jars. And being from Alaska, we are earthquake prone, so nothing heavy goes on top. All heavy items including buckets, gallon gars, flours all go on the lower shelves. Nothing is worse than a top heavy canning shelf when mother nature decides to shake, rattle and roll. I actually put the empty jars in tubs. I separate the layers with carboard, and they go on the floor. I can get a lot of jars in a stackable space.
UGH! I SO NEED TO DO THIS, TOO! I feel so much better knowing that I'm not alone in the chaos of seasons! Everyone always talks about "spring cleaning" but for me it's always a FALL FIASCO!!!!!
You’re definitely not alone! I hear you 🤣
Exactly !! I love going into the New Year organized. November always seems to be my reset time
I just realized that you were a Canadian girl as well! I noticed some of the products that you were using that we have here in ontario.
Yeah!
Thanks for sharing all your incites on your experiences. Much appreciated
Thank you for sharing! You are a very thoughtful canner! I appreciate that tip about the pint and a half jars for sauces.
I use a bungie cords for my rings, love all those filled jars
Great idea!
I do too. I don't get rid of any of them, because something always happens where they start to rust or bend, and I'm tossing them.
I use clothesline rope to hang my canning jar rings. You can get it in different lengths and thickness. Edit: I spoke too soon.
That would work great
What a beautiful space. All your hard work is very inspiring. Thanks for sharing with us.
Thank you Cathy! I appreciate you watching!
We did this last saturday as well. Me and my parents share a space in their shop for bulk food storage and canned food, as well as root veggies. Its nice to have food in 1 place an take what we need.
That sounds great!
Great job Abbey! Looks beautiful, pat yourself on the back. That's what a lot of hard work. Thank you for sharing.
Thank you Debby! I appreciate your support!
I would use masking tape to indicate older jars on the shelving so when your rushed, you can spot them out asap and not waste time searching.
I thought I canned a lot of different things but you have opened my eyes to many different possibilities! I’m gonna buy the NEW Ball canning book!
Awesome! So many unique recipes in there!
Very impressive and organized.
Thank you Shirley!
An hour and 8 minutes! Lucky us! Thanks for sharing Abbey! :)
It’s a long one 🤣 thanks for watching!
Great pantry building.
Thank you Elizabeth :)
I am a new subbie. I watched one of your more recent videos and thought, "This young woman is TOO perfect to enjoy her videos." Then I saw this video and now that you are confirmed to be a human like the rest of us, I subscribed. 😉 Also, following decades of dealing with molasses jars of all types and so-called seals, I keep whatever is my current jar in a small bowl (just big enough to seat the molasses jar easily) - a Pyrex custard cup works well . . . also for soy sauce bottles of all kinds. Greetings to you in BC from the San Joaquin Valley of California.
Thank you Linda! Great tip! Happy to have you here :)
41:46 nice job! The jars for the roasted garlic and pear preserves are cute!
Thank you! I try to pick them up whenever I see them :)
@@abbeyverigin I had never seen the 24 oz jars until I saw one of your videos. I went on a hunt for them and actually had to have people in other cities pick them up from their local Ace Hardware store. I was told they’re discontinued. 😟
@@lillypatience oh no! I dont think they are discontinued here in Canada but they have gotten so expensive. I have gotten lucky on Facebook marketplace though
Oooh tell me more about this hummus in a jar situation! I looked but I didn't see a video on that one?
It is great! I just linked the video in the description box :)
That is the most beautiful and satitifying shelf!!!! Lots of work to get that filled up, but so rewarding!!!
What bbq sauce recipe would you recommend to be close to a traditional bbq sauce? I see there are a few in the Ball book.
You might want to put a 1x1 piece of wood in front of each shelves. To safe guard from jars falling off the shelf.
This was a very nice video, lots of good information. Thank you!
Thank you Carrie!
As to the old honey jar open it out by the bee hives so the bees can reclaim it can sort it out.
That’s what we are thinking is the best option :)
I fell asleep watching this (don’t take that wrong, it was really late and I was tired when I turned it on😂) anyway I woke up when my husband came to bed and I said something like “can you put this flour with the rest of the flour and don’t get them mixed up”😂 So then he pushed on and asked me to explain it to him (husbands🙄 am I right?😂) so then I went on some babble about stocking the flour shelf.
The good news is you’ll get an extra view out of it because I’ll go back and watch again.
I love pantry organization videos❤️
Stacey 🤣🤣 that gave me a good laugh. Thanks so much for watching
I discarded all but a few dozen rings since I only need as many as I'll use in 24 hours.
That makes sense :)
Next year for your beets I would suggest a recipe by Marissa McClellan at Food in Jars. It's in one of her books - delicious!
Thank you! I do have a couple of her books so I will check it out
I even line up my lids when I'm canning. I can't help it!!! 😮😅
I can’t either 🤣
I personally, when I find I have two containers open, is to add the least amount to the most if it will empty the ones container...
Typically I will do that as well but I knew I would get these used up really quickly :)
You should see how many bay leaves are in a pound!!!!
I can only imagine 🤣
Maybe try putting you're flours in a bucket also pasta You have a awesome pantry Just found you're channel
Thank you for watching!
Great video gorgeous
Could you do a video on how you cook and carve your thanksgiving Turkey?
Hi Abbey. Your pantry looks great. I'll bet you're truly relieved. Can you not give the old bucket of honey back to the bees, rather than the white sugar?
Thank you Felicia! Yes that is what we are thinking we will do with it :)
Hey girl. Thanks for sharing. You’re videos are my favorite!! Silly question, are you located in canada? Noticing some of the name brands on your products that look Canadian. 😊
I just answered my own question by looking at your channel details 🤦♀️. Lol. I am a BC Canadian girl too!! Hoping to one day have a little acreage 😊
Thanks so much Corrina! I appreciate your kind words. Awesome to connect with another from BC!
Get rid of grandma’s lids and slowly begin to buy backups. Get rid of things that don’t
Serve you.
I love love love your videos Abbey! I live in Ontario, not far from Lake superior. My husband and I have a good chunk of land, and I have been working for 3 years converting everything from convenient to natural things. I am also getting chickens next year, and we both hunt!
I was wondering where you get your bulk orders from? Or if you just go to a big store farther away?
Hi! Thank you so much & hi from BC! That is awesome. My husband is just getting into hunting. We get most of our bulk food from organic matters. They’re local to us but they do ship! Watch the prices, some things are a great deal other times it isn’t cheaper.
love your channel! can you tell me how long the tomato jam will last once opened and in the fridge?
Abbey, your truly a beautiful woman; thank you for such a wonderful channel.
Thank you for your continued support!
Do you have a recipe for your tomato basil soup mentioned in the video?
Oooo could we get the recipe for plum habenero salsa???
I just updated the description box with the link or the video is just a few videos back on my channel :)
@@abbeyverigin thank you!!!
Could you post your original tomato jam recipe? I tried to find one like it early this year and couldn't find it anywhere! You may have posted a video about it but I couldn't find it on here either 😅
Oops I meant to include that in the description box. Updated it, you can find the recipe there now :)
@@abbeyveriginthanks so much! ❤️
Hello, thanks for sharing the pantry reorganization video. Where is the recipe or which book is the roasted green tomatoe salsa verde in ?
Hello! I just added the recipe to the description box. Thanks for watching!
If you have a vacuum sealer could you break those chives up into different vacuumed sealed bags so when you open the big one you won’t have to worry about the rest going stale? (Does that make sense?🥴)
Good call! I’ll have to do that
I need to make that Peach hot sauce. I also have 2 gallons (stuffed) of frozen Sugar Rush Peach.
I made the "Zesty Peach BBQ Sauce" from the Ball Prez book (except mustard) and added some Ausilio (semi-hot) pepper and it was INSANE. I'm all about Peach things right now.
That is the peach bbq sauce I made - I haven’t heard of those peppers but that addition sounds so good!
@@abbeyverigin Ausilio Thin-Skinned Italian. They're interesting. Short, tidy plants, great production, has great heat - not too much and are gorgeous. Kinda like a curled up bell w/some oomph. A 'forever pepper' for me.
Do you think I can make the 'Zesty Peach BBQ Sauce' with Plums? I have 4 pounds of plums. I already made your Asian Plum sauce which is great.
Can you share your peach salsa recipe? The Ball book peach salsa is awful…. Very vinegary!
I added it to the description box :) it is a peach salsa from ball. We don’t find this one too vinegary. I added my notes as well. The roasted tomato and peach salsa from ball I have found to be too vinegary for us.
How do you use your peach salsa?
We love it just with tortilla chips, on fish tacos or rice bowls with grilled chicken or fish!
Where do you get GF ROLLED OATS? And where do you get the spices in bulk
Organic matters for both :)
@@abbeyveriginwhere did you get them though
@@laurenmohler1396 I order directly from organic matters
How do you use all of your bbq sauces? I’m having a hard time using mine up
We sometimes will do a bbq chicken pizza, I’ll use it in pulled chicken or pork, or we will marinate chicken wings, thighs or breasts and grill it
where do you get your bulk good from?
Organic matters! Just watch pricing, most things are much cheaper but occasionally some things are more pricy.
@@abbeyverigin I have never heard of them. We have a bulk barn, but the organic is a bit to be desired
Thanks