Thank you Heidi. 🙂 I'm happy you mentioned preserving in whatever way suits you and your family best and, of course, trying a little first. For myself, I prefer canning mushrooms and I remember you like to dehydrate them. I'm actually happy to find an instance where we're different.😄 I'm sure many of us have many things in common. 😊 Love and blessings to all! 💜
I made up a bunch of green tomato jam once to keep from losing them. I made a lot! using different flavors. I didn't like it at all, but luckily Mike did. I haven't made any more of that though. My great Grandmother used to put up bulk sausage (raw) formed into about 1# balls and covered everything with lard in a large crock. Hams used to be salted or smoked. I don't eat pork anymore, but thought I'd throw that out there. She was born in the late 1800's. Shalom.
I have water bathed chicken. I mostly pressure can for time sake. I think i will like potatoes water bathed and hope to try that soon. I am using my presto canner as a steam canner this week, first time.
You surely will like your potatoes waterbath can. This is my 3rd year waterbath canning potatoes and I will never do it any other way. Greetings from Germany
I'm so glad you mention water bath canning its what our ancestors did long before pressure canners were even invented. Love your channel! Keep up the good work 😊
Great information!!! I love the history of canning or “HERITAGE Canning”. It is amazing how the great grandmothers of the world Waterbath Canned everything. The Amish, Mennonite and people around the world are keeping the old traditions alive. This knowledge should always be taught and not feared. Knowledge is Power. ♥️✝️♥️
@@RainCountryHomestead It can be hard to keep producing when we don't see the full extent of our impact. Huge changes for my family and my preparedness since finding your channel and I continue to learn and grow both with your new shares and from your archive.
In 2008, when the economy was not good, I gathered crabapples from a local area and made my first apple butter. It came out well. It was a lot of work but we enjoyed working together as a family. I'm mostly into dehydration now, saving time and space.
I had not thought about dehydrating the pumpkin!! It is just the two of us, so to make large batches as I did when the kids were little doesn't make sense anymore. It sounds like dehydrated tomatoes are like that of beets. Once those are powdered, do NOT open the jar or close up quickly, b/c those harden like a rock as well. That's my concern w/the fermenting and storing in my long-storage pantry...I don't want to spend time I don't have to clean up...I'm not lazy, I'm simply trying to make sense of my time. I haven't done it yet, but salting meat is another form of preserving our meats. Lovely and informative. Be blessed Heidi!!
Good morning! I pressure canned for the first time & I did chicken! I have a ton of green beans to can now. I had a dehydrator but it was a dud & haven’t gotten a new one yet..but I air dried some herbs. Which isn’t easy here in Illinois because of humidity..but I’ve been water bathing for a couple years, mostly tomatoes
Heidi thank you for this video. I first started learning about canning in the '80s. I had a work colleague who went to Baha every year with her hubby - the two were avid fishermen - and they canned tuna they caught when they got home - in their oven! I think it was basically water bath, but they never had a jar lid fail and both were healthy people. Many years later, I miss the jars of what one book author called "Tomato Junk" which is crushed tomatoes w/garlic & onions and a splash of lemon juice - opening it in February is a breath of Summer. My kitchen is still "under construction" but I love my Excalibur 9-tray dehydrator.
Preserving anything in fat is called a "confit" (con-feet). I tried that as a way to preserve cherry tomatoes one year, and they were very yummy! I added garlic and herbs to them, and used olive oil. I put them in the freezer, per the recipe, so that's not the same as how they preserved meat. But anyway, I could blend them up and use them as pizza sauce, or pasta sauce. I've never made them since, and I have no idea where the recipe got to! There is an old book you can still get called "Preserving," by Ginette Mathiot. It goes over all the old methods of conserving, salting, smoking, and pickling. It's a pretty interesting book!
Im to use to my ways now, oldest daughter 40, but do wish back in the day this was an option,,freeze-dried...also fermented, mom taght me that also, loved your pic of the spring house...my hubby says im amish all the time, hugs and blessings, flo
Heidi, I so appreciate having an advocate for not getting a freeze dryer. I think there is more to them, especially maintenance wise, besides the cost that it's just not worth it to me. So many people, who have often accepted them free, are pushing them that sometimes I feel guilty. But you set me free from any thoughts like that. Thank you so much! I do canning, dehydratinging and freezing. That's enough.
Right, which is why I try to share the realities of them to people that I took the time to look into. I too was offered one for free but turned it down because not only am I not interested, I feel the need to stand my ground on this for the sake of those who are feeling pressured into it because of the claims of it being "The ONLY way" or "The BEST way" to preserve food long term and that is most certainly not true. Yes, there are many drawbacks and some are not only those I have looked into such as the cost of running, doing the oil change, frequent maintenance, and much more, but the frequent breakdowns many of my followers have shared with me they have had with theirs. Some finally gave up and simply have a very expensive paperweight because it is unusable and the company was charging them to send it back for repairs. What gets me even more4 about that is the company KNOWS these issues are common problems with their unit yet they just keep selling them and keep expecting people to pay more for their repair.
@@RainCountryHomestead I'm definitely doing the like on your comments not on the attitude of the company. In the eternal scheme of things their day will come but I'm so sad for the people who lost their money.
great info Heidi !! Thank you so much for sharing :) I use a variety of methods, as somethings are easier to use or store in different ways. my apples are too sweet to dehydrate I like to water bath them in smaller jars with some apple cider for easy baked oatmeal it has most of the liquid already in it as is or toss in a few raisons and a dash of cinnamon
I opened a bottle of pumpkin puree, that I water bath canned 22 months ago, today. It was just like the day I put it there! I mixed in one table spoon of lemon juice per 500ml. Dehydrating meat for storage has been done for thousands of years! "Can only freeze dry it" -- Yeah, exactly my objection to influencers pushing freeze dryers. Once they get enough out there, they'll start insisting we NEED a freeze dryer for this or that to keep horrible things from happening.
Right. Since Freeze Dryers are the latest thing, I have at least not seen such a strong push for the Excalibur dehydrator, the most expensive on the market that I have seen so far. I have nothing against the dehydrator and know many like them but just because so many had this attitude that it was the ONLY way to dehydrate food, I refused to ever own one. For the price of the cheapest Excalibur, I was able to buy two brand new Cosoris that already come with stainless steel trays (something you have to pay extra for with the other) and still had money to spare to buy the silicone sheets
I have some channels like yours that I like and I watch all the time. Rarely do I ever block a channel or talk bad about a channel. One seemingly nice lady just kept saying the same thing over and over 'If you don't do it the way the government tells you to do it, you are just trying to kill your family, over and over, you're just trying to kill them' and I'm thinking I was canning before you were born. No matter how entertaining or knowledgeable she is. I eventually was like I am done with you.
I know there are channels out there because I have heard from others who follow them. I have never watched them but I think I might know who the one you are speaking of is. They are likely a very nice and very knowledgeable person but they are also very indoctrinated into the "only right way" teaching. No different than those who have PHDs hanging on their wall that we assume this means they know everything when all it tells us is they crammed enough to pass their exams and that most likely all they know is what they were taught by others who only know what they were taught, and so on
I know a lot of people are afraid to pressure can I was too and I barely started 2 year ago and I’m 64. I know the Amish have water bath everything and other people do that. it should be pressure can but I just can’t imagine water bathing something for three and four hours or longer. It seems like there would be no nutrients left in the food.
The nutrient loss would be no different than pressure canning and there is a lot of exaggeration over how much is actually lost in the process anyway. You only lose a portion of four different vitamins while all the rest of the vitamins, minerals, and more are preserved
I need to seek out how you store nuts.. I have some concerns - storing them in 5 gallon buckets/mylar/oxy abs... I'm trying to put together an 8 inch vacuum chamber for gallon jars. For now, what nuts would you NOT put an oxy ab in a mylar bag (sealed)? Anything else to consider? Thanks
I used to buy those tiny, expensive, single serve chilis to carry with me for work. No more since you told about dehydrating chili, I do that and other meals like fried rice and spaghetti. So good. Such little space.
One question i have is that how do you have a specific wax that you use for the inside cap's for the jars the one's to cover then you have?. I just want to make sure I do it right. Do you have a video for that?
Thank you Heidi. 🙂
I'm happy you mentioned preserving in whatever way suits you and your family best and, of course, trying a little first. For myself, I prefer canning mushrooms and I remember you like to dehydrate them. I'm actually happy to find an instance where we're different.😄 I'm sure many of us have many things in common. 😊
Love and blessings to all! 💜
I made up a bunch of green tomato jam once to keep from losing them. I made a lot! using different flavors. I didn't like it at all, but luckily Mike did. I haven't made any more of that though.
My great Grandmother used to put up bulk sausage (raw) formed into about 1# balls and covered everything with lard in a large crock. Hams used to be salted or smoked. I don't eat pork anymore, but thought I'd throw that out there. She was born in the late 1800's.
Shalom.
I have water bathed chicken. I mostly pressure can for time sake. I think i will like potatoes water bathed and hope to try that soon. I am using my presto canner as a steam canner this week, first time.
You surely will like your potatoes waterbath can. This is my 3rd year waterbath canning potatoes and I will never do it any other way. Greetings from Germany
Look up a guy named Joe Jenssen - he has a channel called Northern Seclusion and he did a whole video on canning potatoes.
I'm so glad you mention water bath canning its what our ancestors did long before pressure canners were even invented. Love your channel! Keep up the good work 😊
Great information!!! I love the history of canning or “HERITAGE Canning”. It is amazing how the great grandmothers of the world Waterbath Canned everything. The Amish, Mennonite and people around the world are keeping the old traditions alive. This knowledge should always be taught and not feared. Knowledge is Power. ♥️✝️♥️
I really enjoy your program I believe in the Amish way being x Amish
You add so much value to my world! Thank you for all you teach. Thank you for not charging people to access your patreon so everyone can benefit.
Thank you, I really needed this today.
@@RainCountryHomestead It can be hard to keep producing when we don't see the full extent of our impact. Huge changes for my family and my preparedness since finding your channel and I continue to learn and grow both with your new shares and from your archive.
In 2008, when the economy was not good, I gathered crabapples from a local area and made my first apple butter. It came out well. It was a lot of work but we enjoyed working together as a family. I'm mostly into dehydration now, saving time and space.
I had not thought about dehydrating the pumpkin!! It is just the two of us, so to make large batches as I did when the kids were little doesn't make sense anymore.
It sounds like dehydrated tomatoes are like that of beets. Once those are powdered, do NOT open the jar or close up quickly, b/c those harden like a rock as well.
That's my concern w/the fermenting and storing in my long-storage pantry...I don't want to spend time I don't have to clean up...I'm not lazy, I'm simply trying to make sense of my time.
I haven't done it yet, but salting meat is another form of preserving our meats.
Lovely and informative. Be blessed Heidi!!
Good morning! I pressure canned for the first time & I did chicken! I have a ton of green beans to can now. I had a dehydrator but it was a dud & haven’t gotten a new one yet..but I air dried some herbs. Which isn’t easy here in Illinois because of humidity..but I’ve been water bathing for a couple years, mostly tomatoes
Heidi thank you for this video. I first started learning about canning in the '80s. I had a work colleague who went to Baha every year with her hubby - the two were avid fishermen - and they canned tuna they caught when they got home - in their oven! I think it was basically water bath, but they never had a jar lid fail and both were healthy people. Many years later, I miss the jars of what one book author called "Tomato Junk" which is crushed tomatoes w/garlic & onions and a splash of lemon juice - opening it in February is a breath of Summer. My kitchen is still "under construction" but I love my Excalibur 9-tray dehydrator.
I have that chart!
Thanks Heidi 😊 ❤❤
Greetings Ms. Heidi
Happy to drop by…🙏🏼
Thrift stores have all kinds of mismatched racks to fit in your pot.
Even better the second time. 😊 thanks for bringing more to the rational thought of preserving for the ease of meal preparation.
Preserving anything in fat is called a "confit" (con-feet). I tried that as a way to preserve cherry tomatoes one year, and they were very yummy! I added garlic and herbs to them, and used olive oil. I put them in the freezer, per the recipe, so that's not the same as how they preserved meat. But anyway, I could blend them up and use them as pizza sauce, or pasta sauce. I've never made them since, and I have no idea where the recipe got to! There is an old book you can still get called "Preserving," by Ginette Mathiot. It goes over all the old methods of conserving, salting, smoking, and pickling. It's a pretty interesting book!
Thank you and yes, I have heard that name for it before but had forgotten.
I'm using dehydrated pumpkin to make pumpkin bread today. I want it as a center piece for Thanksgiving.
Im to use to my ways now, oldest daughter 40, but do wish back in the day this was an option,,freeze-dried...also fermented, mom taght me that also, loved your pic of the spring house...my hubby says im amish all the time, hugs and blessings, flo
Heidi, I so appreciate having an advocate for not getting a freeze dryer. I think there is more to them, especially maintenance wise, besides the cost that it's just not worth it to me. So many people, who have often accepted them free, are pushing them that sometimes I feel guilty. But you set me free from any thoughts like that. Thank you so much!
I do canning, dehydratinging and freezing. That's enough.
Right, which is why I try to share the realities of them to people that I took the time to look into. I too was offered one for free but turned it down because not only am I not interested, I feel the need to stand my ground on this for the sake of those who are feeling pressured into it because of the claims of it being "The ONLY way" or "The BEST way" to preserve food long term and that is most certainly not true.
Yes, there are many drawbacks and some are not only those I have looked into such as the cost of running, doing the oil change, frequent maintenance, and much more, but the frequent breakdowns many of my followers have shared with me they have had with theirs. Some finally gave up and simply have a very expensive paperweight because it is unusable and the company was charging them to send it back for repairs. What gets me even more4 about that is the company KNOWS these issues are common problems with their unit yet they just keep selling them and keep expecting people to pay more for their repair.
@@RainCountryHomestead I'm definitely doing the like on your comments not on the attitude of the company. In the eternal scheme of things their day will come but I'm so sad for the people who lost their money.
The first meat I saw canned was in the 1950's. Mama waterbathed squirrels. Delicious, quick dumplings.
Thank you! ♥️🙏
🦋🦋🦋
great info Heidi !! Thank you so much for sharing :) I use a variety of methods, as somethings are easier to use or store in different ways. my apples are too sweet to dehydrate I like to water bath them in smaller jars with some apple cider for easy baked oatmeal it has most of the liquid already in it as is or toss in a few raisons and a dash of cinnamon
I ferment citrus zests (salt brine instead of sugar) and keep in my fridge works great long term..
Hi Heidi 👋🏻
🥰
I opened a bottle of pumpkin puree, that I water bath canned 22 months ago, today. It was just like the day I put it there! I mixed in one table spoon of lemon juice per 500ml.
Dehydrating meat for storage has been done for thousands of years!
"Can only freeze dry it" -- Yeah, exactly my objection to influencers pushing freeze dryers. Once they get enough out there, they'll start insisting we NEED a freeze dryer for this or that to keep horrible things from happening.
Right. Since Freeze Dryers are the latest thing, I have at least not seen such a strong push for the Excalibur dehydrator, the most expensive on the market that I have seen so far. I have nothing against the dehydrator and know many like them but just because so many had this attitude that it was the ONLY way to dehydrate food, I refused to ever own one. For the price of the cheapest Excalibur, I was able to buy two brand new Cosoris that already come with stainless steel trays (something you have to pay extra for with the other) and still had money to spare to buy the silicone sheets
Corn is 3 1/2 hours water bath canning. Everything else is 3 hours.
Yes, there are a couple of other things that are longer as well but three hours is the standard time, which is what I meant
I have some channels like yours that I like and I watch all the time. Rarely do I ever block a channel or talk bad about a channel. One seemingly nice lady just kept saying the same thing over and over 'If you don't do it the way the government tells you to do it, you are just trying to kill your family, over and over, you're just trying to kill them' and I'm thinking I was canning before you were born. No matter how entertaining or knowledgeable she is. I eventually was like I am done with you.
I know there are channels out there because I have heard from others who follow them. I have never watched them but I think I might know who the one you are speaking of is. They are likely a very nice and very knowledgeable person but they are also very indoctrinated into the "only right way" teaching. No different than those who have PHDs hanging on their wall that we assume this means they know everything when all it tells us is they crammed enough to pass their exams and that most likely all they know is what they were taught by others who only know what they were taught, and so on
🌸🙏🏻🙏🏻🙏🏻🌸
Have you ever canned Seedless Grapes or Pineapple? When you can Salsa if you add Mango or Avocado to it how do you think that would turn out?
The only feasible way to preserve avocado is freezing it. It's too high in oil for either canning or dehydration.
I know a lot of people are afraid to pressure can I was too and I barely started 2 year ago and I’m 64. I know the Amish have water bath everything and other people do that. it should be pressure can but I just can’t imagine water bathing something for three and four hours or longer. It seems like there would be no nutrients left in the food.
The nutrient loss would be no different than pressure canning and there is a lot of exaggeration over how much is actually lost in the process anyway. You only lose a portion of four different vitamins while all the rest of the vitamins, minerals, and more are preserved
I need to seek out how you store nuts.. I have some concerns - storing them in 5 gallon buckets/mylar/oxy abs... I'm trying to put together an 8 inch vacuum chamber for gallon jars. For now, what nuts would you NOT put an oxy ab in a mylar bag (sealed)? Anything else to consider? Thanks
ua-cam.com/video/AV-cIcmmhd4/v-deo.html
I used to buy those tiny, expensive, single serve chilis to carry with me for work. No more since you told about dehydrating chili, I do that and other meals like fried rice and spaghetti. So good. Such little space.
One question i have is that how do you have a specific wax that you use for the inside cap's for the jars the one's to cover then you have?. I just want to make sure I do it right. Do you have a video for that?
I like fermented but not my husband. So no use in me doing it just for me.