I discovered,that dehydrating cabbage and powdering it to add to soups and stews, has been an amazing time saver..zucchini works that way and powdered pumpkin makes almost instant pumpkin soup...Just an idea. We've been Homesteading for 38 years and I'm still learning ways to save time!
I agree! I’ve been cooking and dehydrating squash for years. A lot of powder goes into a quart jar. Instant soups and you can sneak veggies into a stew. Some squash has no taste to them. Sp, perfect for thickener to pies and stews!
@@krisg3984 . It's been suggested, but I avoid cameras...never feel comfortable in the spotlight... I think I will just sit in the background and contribute once in awhile. ❤️
When freezing tomatoes I score the bottom and core the top before freezing then the skins slip right off for processing. Then I dehydrate the skins and grind to a powder as a seasoning agent or thickener for soups or chili.
Some people like me have crippling pain if we eat tomato, potato, eggplant, peppers, or breathe tobacco -- all relatives of the Nightshade poison plant AND there's more toxin Solanine right below the skin and in seeds! So that's why were supposed to peel them. I ate those foods when I was young but I ate too many raw potatoes and raw green peppers while thing I was getting healthy, so I became sensitive or allergic to it all.
Discovered that I could dehydrate things on the dash of our vehicle (black interior mini van). I had a cookie sheet of currants that dehydrated on a sunny day on our van dash in about two hours. Might be worth experimenting with different types of produce.
Pro tip: I took a fermenting class at my local food Co-op and the instructors (who also sell their wonderful fermented creations there) said to put brine in the ziploc bag or small jar that you use as weight if you go with one of those methods. They said that on the off chance that the water from the bag or jar mixes into your ferment, you don't want it to bring down the salinity of the ferment.
We dehydrate alot of vegetables including celery, carrots, squashes, onion, greens and herbs. We powder this or rough blend it and then use it for soup/rice mix. It adds deep flavor superfast all winter long. We even have a mix we use for our dogs food :)
@@truthseeker3967 it's a mix of whatever we have lots of, mostly carrot, sweet potato and greens, with added broccoli, or cauliflower, berries, really anything that isn't on the no no for dogs list (like onions or garlic for example). We even add goose foot and amaranth greens as we weed them from the garden.
I ran out of time for a few of my red onions this fall so I pulled them while they were pretty small and the tops were nice yet. Cleaned them, then sliced them, tops and all and dried them and made a powder with them. It is sooooo awesome. Smells great and tastes awesome. I will do this again.
When I knew there was a frost coming, last chance to harvest, I would harvest even the green tomatoes!! Wrap them in dividually in news paper, store them in a dark cool place they will gradually ripen! I've also used green tomatoes and made relish to can up for putting over burgers and hotdogs! Fantastic
If you want to freeze zuchinni for bread. Simply just grate and freeze. I have done it for YEARS. Measure out the amount for a batch of bread or cake and freeze that amount. Works like a charm.
Last year I had so much zucchini.....I love it and found many uses for it. I sliced sooo many up and dipped them in egg and bread crumbs and froze them. Whenever I felt like eating I just took out what I needed and actually baked instead of frying. DELICIOUS 😋
I grow Danvers half long carrots...I leave them in the ground into winter.....After the frosts, when the tops die, you just mulch them....They stay good even into the snow...In fat, they get sweet as honey.....and big! Sometimes the top gets a little mushy from freezing, That you just cut off....but they smell so good and taste super sweet....I like to juice them with a cameo apple.....You can't let them go into spring... They get woody.....I have had them grow 4 inches diameter and about 8 inches long...They look like a top! Well worth it...I live on Hood Canal in WA....They grow great here!
Great video :) And I need to try that recipe. If you have issues with mold, save one of the larger cabbage leaves per glass and once you‘ve firmed everything down, cover it with the leaf and then put the weight on top of the leaf. It’s much easier to keep everything completely below the brine and if there‘s no bits and pieces drifting up, you shouldn‘t get mold.
Flip the lid. It makes it so there is no way for it to seal. Instead of having to check it so often, just flip the lid and then don't put the ring on very tight, like 1/4 of a turn if that. Just enough so the lid doesn't fall off.
I lucked out, I was collecting big jars at thrift stores for storing things in the kitchen, I happened on a airlock fermenting jar, didn't know it at the time just thought it was a cool looking jar,, I had it probably 3 yrs before I realized what it was, you know I made saurekraut last yr w/ it & it came out GREAT, it was very easy process.
Can you do a video about the meals you make with your preserved food? And include foods preserved in various ways? I think that would be helpful for newbies like me trying t figure out how various preserved foods can be used.
Bryn Porter, you can utube Wendy DeWitt food storage seminar & you'll get a real treat. She has spent years researching her recipes using food storage, she gives you a free recipe book to print off the computer. The book is called every thing under the sun. Really informative and you'll have a paper copy.
I dream to have one more freezer just for veggies two deep freezer hubby said no do to two home refrigerator wow men so we dehydrate being the grandkids can't stay out if it. They like to add a dab of cabbage , carrot, green onion to Roman noodles. And in Oregon it's cabbage time to get them done and all winter grow pulled up so new goes inn. The weather I can say is going to be hard on all garden grower's. But I get on this channel for the enjoy of how she throws it together and a toss in . Thanks for the dill ideas. Hug's from Oregon
My grandmother was Polish...She used apple juice in sauerkraut when she heated it, to sweeten it...(I still do)... it's a lot like when you add sugar to it...without the sugar...
I love your channel so much, that I have you on while working on my daily chores. Thank you for your awesome advices and for being a great companion, I am learning so much from you. ❤️ I have always love to grow my veggies, fruits, berries, herbs, roses and flowers but now we are going to grow our own meat! Yes, we are starting our homestead very soon. We are SO EXCITED!
We started our little slice of paradise 3 years ago now. Im having great success with my garden and laying hens. This year I’m concentrating on food storage and better ways to keep things longer I lost half my potatoes and carrots last year from freezing in my garage 🤦🏻♀️ so this year I’m doing a lot more dehydrating, canning, fermenting and we got another freezer. Love your videos, thanks for sharing your knowledge!
Thanks for reminding me to use my silicone muffin cups. I do scramble the eggs, with a pinch of salt, but I used a large metal ice cube tray and the muffin cups look easier! All my small appliances are my kitchen assistants! Depending on what is happening on our farm, I make good use of the bread machine, crock pot, Instant Pot, food processor,etc. I do enjoy making bread by hand. We get winter power failures, so then I just do things the old fashion way, including dehydrating in the kitchen wood stove oven.
Determinate tomatoes are great to grow if you're wanting to preserve tomatoes since they all ripen at about the same time. Might want to throw a few of those in next year just in case. Thanks for the tips!
I actually tried that this year . The yield and ripening was not what your saying here. All developed at different times and i didnt get half of what I got on my intedterminate. Im very far north right on the Canadian border and I find growing and freezing to work the best
@@jenecalaplant1752 well, yeah. The determinate varieties only grow so tall and produce so much. I like them because they are easier to manage myself. It's all in the name, determinate.
Good information. I'm new here. I'm glad to hear you ferment too! Kefir and ferments of vegetables healed my husband's acid reflux. My hashimotos and domino effect autoimmune issues have wreaked havoc. I'm finally on the right track for some years now but I should have had this knowledge sooner. How different life could have been. Thanks, I'll be watching.
Bonnie Porthouse Hi could you tell me what you used to cure your husband's acid reflux because i have it all the time and it is driving me crazy i stopped taking the medication that the doctor prescribed 2 years ago because of all the side effects so any ideas would be very helpful cheers .
@@michaelobrien4644He was diagnosed with acid reflux and a hiatal hernia. First he ruled out parasites and things like h- pilori and other causes through testing. He then began eating small amounts of live fermented food with each meal. Things like easy to make milk kefir, saurkraut or kimchi. A splash of applecider vinegar or fresh lemon in his first drinking water in the morning were advised. He started with small amounts and build up gradually. Smaller meals before bed, less alcohol, and slower eating till healed. Smoking irritates badly. It took time but worked. Probiotic and prebiotic foods..He avoids sugar as much as he can. There's lots of information on the web. Also, he slept slightly inclined for a while to keep stomach acid from rising and irritating his esophagus at night. Do your own research to heal your gut.
Beulah Land Homestead Farm oh I have been wondering about that!! So do you need to cut the tops off and how far down? How much mulch do you put on top and what kind? I was thinking straw .. Sorry so may questions. Thank you 🙏🏻
Interesting idea, does this have the potential for hungry critters to dig them up though? Have you tried this with any other root veggies? Any specific weather/ground temp./time you wait for to do it? Thank you
@@malzimus I know carrots left in the ground over winter are even sweeter the next spring. We always overlook a few, and now do so on purpose. We’re in Vermont along the Canadian border, not sure if this will work everywhere.
Here in the south I don't have to really freeze eggs seeing that it's warm here pretty much all the time so our chickens lay year around. They may not lay as much during Nov., Dec., &Jan., but it's still enough for baking and eating. I have been wanting to do the fermentation but have been reluctant to. A lady from my church gave me a Iink to go to and from what I read they made it difficult. Thanks for sharing 👍
This is a REALLY useful topic, so, thank you !! On the tomatoes, when too few ripe at once, another way to do it is to water-bath can a small batch of pints using a smaller kettle, if you're trying to make it worth it by not having to take forever and a lot of energy to heat the big one. To know that u can use a dishtowel folded in half or 3rds, whatever but so that it will lay fairly flat in the bottom of the pan, then add water . The towel tends to float and then get air bubbles puffing it, so, may want to put ready jars in it right off, or weigh w some rocks or something, idk. I haven't done this often and just made do best I could, poking towel back down w a wooden spoon :). Anyways, then proceed to water bath can. Also, tomatoes can last awhile in a cool place or fridge drawer, if you'll have more ripe every couple days and within a week or so will have a lot more. Just have to keep an eye out for the odd rotting one. But the freezer idea is great and one not everyone knows, has thought or heard of or knows sometimes, if that will or won't hurt the quality of a fruit or something, for what u want to do w it, so it's really great for us all to share, and not worry about stating the supposed obvious ! I've never had dill on popcorn, interesting... . I have discovered that ( fresh) dill leaves are amazing in salads... will need a BIG dill patch next yr !
Thank you for the informative and valuable podcasts. I have Barrett's Esophagus and it seems, everyday is a challenge to fight the discomfort. As a retired nurse I've explored every avenue, including Esophageal biopsies, Prilosec, dietary changes, so I appreciate your clear concise information. God bless you in all you do.
@Carol Dol Porto.....nurse here too. 40 yrs ICU. I have Barrets Esophagus also.... When u have an EGD, they CAN "ruptured" those strangly muscles....BUT.... I'm a singer. I had the tight area ruptured during an EGD.....I cried for 2 years because I had no vocal control any more. I lost my 2 super high octaves....which I have never recovered....finally with trying to sing every single day for 2 years, I began to regain control of my singing voice.....I told the next GI doc what happened to me and he said it was caused by nerve damage from the amt of time they hold the tight muscles in a stretched position, during the proceedure.....so ea time I have an egd-colonoscopy I have my daughters write on my arms for me, Do NOT rupture the Barrett's Esophagus." And I purposely show the doctor when I go in.....and I send him a photo to his medical email of my arms. I dont6want that done ever again. I am very careful at the dinner table, believe me. But I dont want that thing touched,ever again.🙌🏻💝👑
We love curtido! It is actually an El Salvidorian recipe traditionally made with pineapple vinegar. I am hoping to make a batch of vinegar to make it more authentic. In the meantime, lacto-fermenting it this way is so fantastic!
Wow this actually makes fermenting seem accessible, thank you. I've been a small-scale veg gardener for years but this year with my 2020 garden, like many people I am growing more than I used to and I have big dreams for my 2021 garden already. so I I'm going to check out your fermenting course to ready me for next peak season!
Love the popcorn idea! Theres a local popcorn store where they had a sample bar (before covid obvs) and one of my daughters adored the pickle popcorn. We haven't been able to go back this year so this will be a great sub. Thanks!
I'm truly enjoying your videos, even though I live in west Texas, a vastly different climate from yours. We purchased a Harvest Right freeze dryer a couple years ago, and I find that freeze drying herbs is a wonderful way to preserve the herbs. It retains the color and flavor wonderfully.
@@pamelamercer1124 We haven't had any problems with it. Some things freeze dry a lot better than others. So far, we have enjoyed the soups we had done. Apples, strawberries are awesome. Basil, rosemary, dill have done great. We freeze dried some raw, beaten eggs and they are ok, but not awesome. Hope this helps.
yeah, love ur popcorn recipe.... in addition i also add some ground seaweed mix, thyme, sage, oregano and LOTS of nutritional yeast (acts like parmesan) and butter natch.... love you....
Thank God I found this video before I froze my eggs. I have seen so many just crack an egg and freeze them without beating it first. I'm really new to trying new storage ideas for food items. Thank you so much for your help 😘 No garden here in a smallish apt in the LA area but I subbed to keep up with more ideas. 👍
Love your videos, you're so awesome. I can't wait to start my homestead after we move to Iowa and get to do all of this myself. That said, girl you need a good knife! Lol. I highly recommend Kappabashi. There really is no knife like a Japanese knife. I have 4 (1 paring knife, 1 vegetable, 2 all purpose) and I can never go back. Even the paring knife glides through a 3 inch wide carrot like warm butter. No resistance.
I microwave blanch a couple min for a couple small zucchini put right on freezer trays let cool and put in freezer. Texture when I cook with it isn’t different just add later on in the cooking process. I do this with wax beans, peas, soft skin squash, and asparagus. I don’t do this with tomatoes. For me this works great when I don’t have a lot of produce.
Thanks for the great preservation tips. I especially like the one for eggs - that would take up a lot less freezer space than the way I'm currently doing it.
Thanks Melissa. I just stumbled onto your channel and really love it. I just live in a Philly suburb and don't have a homestead but have been gardening for over 40 years - yes I'm old 😁. With everything going on in the world lately I'm trying to learn how to preserve and sauerkraut is going to be my first adventure with fermenting. I do freeze some things but this video was helpful in fermenting.
I'm a new subscriber and have been catching up on your videos from the beginning. This was one of the most interesting so far. That Spanish kraut looks amazing!
Lots of awesome tips and recipes ideas! Love fermenting my veggies with the Pickl-It Air-lock system! Very safe! I learned that the escaping gas is carbon dioxide gasses, not actually air! Air in jar at first and the fermenting action quickly makes the gasses! Do you have a small plastic lid for air lock with tiny holes to keep fruit flies and stuff out? Gorgeous Herbs and great egg freezing idea to whip them first! Love flash freezing lots of things before freezing in larger bags! Thanks!
Lots of great information here. Thanks for your ideas! We have a freeze dryer and love it for preserving our harvest. It is surprising how much we can get through our freeze dryer and onto the shelf. We also pre-freeze a lot of food and then put it through the freeze dryer to make room in the freezer. It has been much better than canning for us.
I used to love Coffeemate until I found out what it has so now drink mostly black coffee and treat myself sparingly to specialty ones. I have two of your books and only now trying to do more from scratch.
Two years ago I ordered a kimler ferment jar and am pleased with it. This year I started picking (boiled) eggs to have when the hens take a break. I did freeze some in a Ziploc bag but sounds like they'll be rubbery. I guess they can be used for baking. Thanks.
Loved the video. What tomatoes do you recommend for canning sauce? I’m having a hard time finding canning jars and freezer! Crazy stuff. But I bought the dehydrator, steam water canner and pressure canner. Now I just waiting to plant the garden. Thanks so much for your help.
I'm spanish and I have never heard of curtito, so I supose it's a central or south american dish. Unless she is refering to "encurtido" wich means pickled and can be whatever you want: from cucumbers to coliflower
Thank you so much for sharing I'm just getting into fermented foods so I've just had my first run I've cabbage and I done the water in a plastic bag and it bust it so I had to throw it away now I'm on my second batch and it's been fermenting for about 2 weeks out on the counter and I'm fixing to move it into my fridge and I'm so thankful that you shared with about the eggs cuz I'm fixing to freeze some eggs can you freeze the store-bought eggs and thank you again for sharing you give such great information and can you use pickle jars to ferment your sauerkraut again
I live in Tx. I let my chickens hatch out their own babies so I always have new chickens that will lay regularly through our (admittedly not so cold) winter. I never bother to store up eggs.
What brand of food processor are you using, if you wouldn't mind sharing that, please? My food processor is SO ungodly loud, that I hardly ever use it. I have been searching for one as quiet as yours for a few years now and I would greatly appreciate it if you would share the brand of yours. I thank you in advance and want to say that this is one of the best 'instructional' videos I have watched, period and hands down. Thank you for it as well. Have a very blessed day.
So remember the San Marzanos from this season? Yeah, they all ended up dying and getting some sort of spotting that wasn't end-rot, and I ended up getting about two servings of pasta sauce out of what was originally six plants. Walking away this season I learned that this year was a late summer in this area, and next year the plants need to spread out more. We're also likely going to be building a high-tunnel in hopes of keeping out the deer, Mrs. Fluff and her rabbit babies, and Lumpy the giant groundhog that lives under the shed. All the critters are the best, so we just need to figure out how to live with them since they're not that invasive and have been enjoying eating out of the compost; can't help it, but country life is just the best with the good and the bad.
Try sprinkling ground red pepper or ground Cinnamon. Most animals are put off but if it rains you'll need to sprinkle again. I'm not sure if these will work on your rabbits & groundhog but it's a natural, gentle way worth trying. Growing Chamomile & marigolds amongst your plants help repel many pests, as well. I sincerely hope these tips are helpful. 💞👵
I'll give it all a shot next year. Thanks for the help though, everybody. It's always a learning experience, and should be pretty easy to avoid next year since I'll plan better.
Melissa my carrots haven’t seemed to do anything! I only have these 2 inches of tops , my garden got tore up 4 times by neighbors dog , I am hoping my carrots will spring up, I have been feeding so I hope I am going to be pleasantly surprised. Thanks for vid
wow now I can freeze my eggs can I use mini baggies to freexe my eggs thanks for this info but my hens lay eggs all winter i have a mixture of polish hens little but great ones problem trying to stop them from hatching got a tip I take away eggs but they still hide some let me know thanks for all this info gotta try some of this your great
Melissa I meant in the muffin pans can I use mini baggies because i don't have these silicone one you have i hate plastic also but guess gotta cheat sometimes thanks
Thank you so very much for this intressting video. Please can you tell me, what do you do when you need to use the eggs that you froze. So you take it out and leave it at room temp. Thank you for South Africa
Which salt do you use ? The regular, or sea salt, for most of your cooking? I love all your videos. I was so happy for when you showed the new house. What a wonderful project. I was wondering when your new book was coming out? I couldn’t find link to preorder it? Thanks for sharing all you do.
My first batch of curtido is on day 4 and I snuck a taste. SO good! Is there such a thing as not fermenting long enough? Will I get the probiotic benefits if it's bubbling? And the extended (months) cold storage time? I prefer things less tangy but want the full benefits of fermenting.
I discovered,that dehydrating cabbage and powdering it to add to soups and stews, has been an amazing time saver..zucchini works that way and powdered pumpkin makes almost instant pumpkin soup...Just an idea. We've been Homesteading for 38 years and I'm still learning ways to save time!
I dehydrated red cabbage and it makes a delicious snack!
@@serenitypeaceandcomfort3669 ...I agree! Kale is great too!
I agree! I’ve been cooking and dehydrating squash for years. A lot of powder goes into a quart jar. Instant soups and you can sneak veggies into a stew. Some squash has no taste to them. Sp, perfect for thickener to pies and stews!
You could start a Toutube channel too !
@@krisg3984 . It's been suggested, but I avoid cameras...never feel comfortable in the spotlight... I think I will just sit in the background and contribute once in awhile. ❤️
When freezing tomatoes I score the bottom and core the top before freezing then the skins slip right off for processing. Then I dehydrate the skins and grind to a powder as a seasoning agent or thickener for soups or chili.
Thanks for the tip!
Brilliant!
😲😲🤯
I take mine straight from freezer and just cut up in cubes, skin in all for chili.
Some people like me have crippling pain if we eat tomato, potato, eggplant, peppers, or breathe tobacco -- all relatives of the Nightshade poison plant AND there's more toxin Solanine right below the skin and in seeds! So that's why were supposed to peel them. I ate those foods when I was young but I ate too many raw potatoes and raw green peppers while thing I was getting healthy, so I became sensitive or allergic to it all.
Discovered that I could dehydrate things on the dash of our vehicle (black interior mini van). I had a cookie sheet of currants that dehydrated on a sunny day on our van dash in about two hours. Might be worth experimenting with different types of produce.
Good idea. Off grid!
Omg ty
I was just telling my son about this yesterday. Pretty ingenious!
Yes! I forgot about this. You can also DIY one with foil in your backyard or porch.
Oh yess
When saving vegetable scraps for broth, I dehydrate all the scraps so I can just store them in a ziplock bag and not use freezer space.
Great tip!
This makes so much sense! Lightbulb moment!
Exactly
When I make saurkraut, I always put in a few cloves of garlic, sliced, It is a game-changer for flavor!
Pro tip: I took a fermenting class at my local food Co-op and the instructors (who also sell their wonderful fermented creations there) said to put brine in the ziploc bag or small jar that you use as weight if you go with one of those methods. They said that on the off chance that the water from the bag or jar mixes into your ferment, you don't want it to bring down the salinity of the ferment.
We dehydrate alot of vegetables including celery, carrots, squashes, onion, greens and herbs. We powder this or rough blend it and then use it for soup/rice mix. It adds deep flavor superfast all winter long. We even have a mix we use for our dogs food :)
Do you use and electric dehydrater?
@@ediewest2315 Yes.
What mix do you use for your dogs food?
@@truthseeker3967 it's a mix of whatever we have lots of, mostly carrot, sweet potato and greens, with added broccoli, or cauliflower, berries, really anything that isn't on the no no for dogs list (like onions or garlic for example). We even add goose foot and amaranth greens as we weed them from the garden.
@@ferniek5000 thank you
I ran out of time for a few of my red onions this fall so I pulled them while they were pretty small and the tops were nice yet. Cleaned them, then sliced them, tops and all and dried them and made a powder with them. It is sooooo awesome. Smells great and tastes awesome. I will do this again.
When I knew there was a frost coming, last chance to harvest, I would harvest even the green tomatoes!! Wrap them in dividually in news paper, store them in a dark cool place they will gradually ripen! I've also used green tomatoes and made relish to can up for putting over burgers and hotdogs! Fantastic
If you want to freeze zuchinni for bread. Simply just grate and freeze. I have done it for YEARS. Measure out the amount for a batch of bread or cake and freeze that amount. Works like a charm.
And when you thaw it, you have to let it drain, right??
@@mariaberger9076 Yes. You can even squeeze the excess water.
Last year I had so much zucchini.....I love it and found many uses for it. I sliced sooo many up and dipped them in egg and bread crumbs and froze them. Whenever I felt like eating I just took out what I needed and actually baked instead of frying. DELICIOUS 😋
I grow Danvers half long carrots...I leave them in the ground into winter.....After the frosts, when the tops die, you just mulch them....They stay good even into the snow...In fat, they get sweet as honey.....and big! Sometimes the top gets a little mushy from freezing, That you just cut off....but they smell so good and taste super sweet....I like to juice them with a cameo apple.....You can't let them go into spring... They get woody.....I have had them grow 4 inches diameter and about 8 inches long...They look like a top! Well worth it...I live on Hood Canal in WA....They grow great here!
Great video :) And I need to try that recipe.
If you have issues with mold, save one of the larger cabbage leaves per glass and once you‘ve firmed everything down, cover it with the leaf and then put the weight on top of the leaf. It’s much easier to keep everything completely below the brine and if there‘s no bits and pieces drifting up, you shouldn‘t get mold.
Thanks for the tip!
Well that's a brilliant idea 💡 Thank you
Critical thinking is rare 🤔
@@joeybaby. so is common sense.
Flip the lid. It makes it so there is no way for it to seal. Instead of having to check it so often, just flip the lid and then don't put the ring on very tight, like 1/4 of a turn if that. Just enough so the lid doesn't fall off.
I lucked out, I was collecting big jars at thrift stores for storing things in the kitchen, I happened on a airlock fermenting jar, didn't know it at the time just thought it was a cool looking jar,, I had it probably 3 yrs before I realized what it was, you know I made saurekraut last yr w/ it & it came out GREAT, it was very easy process.
Can you do a video about the meals you make with your preserved food? And include foods preserved in various ways? I think that would be helpful for newbies like me trying t figure out how various preserved foods can be used.
Bryn Porter, you can utube Wendy DeWitt food storage seminar & you'll get a real treat. She has spent years researching her recipes using food storage, she gives you a free recipe book to print off the computer. The book is called every thing under the sun. Really informative and you'll have a paper copy.
Rosered Homestead 😁✌❤🤷♀️
I dream to have one more freezer just for veggies two deep freezer hubby said no do to two home refrigerator wow men so we dehydrate being the grandkids can't stay out if it. They like to add a dab of cabbage , carrot, green onion to Roman noodles. And in Oregon it's cabbage time to get them done and all winter grow pulled up so new goes inn. The weather I can say is going to be hard on all garden grower's. But I get on this channel for the enjoy of how she throws it together and a toss in . Thanks for the dill ideas. Hug's from Oregon
Dill in cucumber salad is just divine! Even better if the dressing contains double cream
Great video. Have you ever put a few apple slices in your sauerkraut. I was taught that by an elderly neighbor years ago. It’s a Polish tradition
What is the apple for?
@@NorthnSouthHomestead probably for taste (sweet and sour?)
@@oceanluv88 thank you for replying 😊❤️😊
My grandmother was Polish...She used apple juice in sauerkraut when she heated it, to sweeten it...(I still do)... it's a lot like when you add sugar to it...without the sugar...
@@oceanluv88 Yes, it adds sweetness... Very good!
I love your channel so much, that I have you on while working on my daily chores. Thank you for your awesome advices and for being a great companion, I am learning so much from you. ❤️ I have always love to grow my veggies, fruits, berries, herbs, roses and flowers but now we are going to grow our own meat! Yes, we are starting our homestead very soon. We are SO EXCITED!
🍀🍀🍀
We started our little slice of paradise 3 years ago now. Im having great success with my garden and laying hens. This year I’m concentrating on food storage and better ways to keep things longer I lost half my potatoes and carrots last year from freezing in my garage 🤦🏻♀️ so this year I’m doing a lot more dehydrating, canning, fermenting and we got another freezer. Love your videos, thanks for sharing your knowledge!
Thanks for reminding me to use my silicone muffin cups. I do scramble the eggs, with a pinch of salt, but I used a large metal ice cube tray and the muffin cups look easier! All my small appliances are my kitchen assistants! Depending on what is happening on our farm, I make good use of the bread machine, crock pot, Instant Pot, food processor,etc. I do enjoy making bread by hand. We get winter power failures, so then I just do things the old fashion way, including dehydrating in the kitchen wood stove oven.
green tomatoes make great green tomato jam!
Determinate tomatoes are great to grow if you're wanting to preserve tomatoes since they all ripen at about the same time. Might want to throw a few of those in next year just in case.
Thanks for the tips!
I actually tried that this year . The yield and ripening was not what your saying here. All developed at different times and i didnt get half of what I got on my intedterminate.
Im very far north right on the Canadian border and I find growing and freezing to work the best
@@jenecalaplant1752 well, yeah. The determinate varieties only grow so tall and produce so much. I like them because they are easier to manage myself. It's all in the name, determinate.
A lot of people made chow chow when they didn’t have enough to can one specific thing. You can always make soup starters too.
My mom just told me about chow chow. It sounds like a great meal/starter
Mmoo,ooo,,9! Pool is very inexpensive oooiogg c,x@'kom.u.mmnnnnmmnnnniip
Good information. I'm new here. I'm glad to hear you ferment too! Kefir and ferments of vegetables healed my husband's acid reflux. My hashimotos and domino effect autoimmune issues have wreaked havoc. I'm finally on the right track for some years now but I should have had this knowledge sooner. How different life could have been. Thanks, I'll be watching.
Bonnie Porthouse Hi could you tell me what you used to cure your husband's acid reflux because i have it all the time and it is driving me crazy i stopped taking the medication that the doctor prescribed 2 years ago because of all the side effects so any ideas would be very helpful cheers .
@@michaelobrien4644 seeing a Naturopath really helped me! Lots of options with an ND vs. and MD.
@@Beepbopboop19 Thank you for that
@@michaelobrien4644He was diagnosed with acid reflux and a hiatal hernia. First he ruled out parasites and things like h- pilori and other causes through testing. He then began eating small amounts of live fermented food with each meal. Things like easy to make milk kefir, saurkraut or kimchi. A splash of applecider vinegar or fresh lemon in his first drinking water in the morning were advised. He started with small amounts and build up gradually. Smaller meals before bed, less alcohol, and slower eating till healed. Smoking irritates badly. It took time but worked. Probiotic and prebiotic foods..He avoids sugar as much as he can. There's lots of information on the web. Also, he slept slightly inclined for a while to keep stomach acid from rising and irritating his esophagus at night. Do your own research to heal your gut.
Bonnie Porthouse thank you for sharing that it's much appreciated cheers .
Thanks SO MUCH FOR YOUR KNOWLEDGE 👍🙂🙂🙂😋😋😋👍👍👍
Just pulled most my carrots. Left some in the ground, for fresh through the winter...cut tops off put straw, leaves, mulch over...
Beulah Land Homestead Farm oh I have been wondering about that!! So do you need to cut the tops off and how far down? How much mulch do you put on top and what kind? I was thinking straw .. Sorry so may questions. Thank you 🙏🏻
Interesting idea, does this have the potential for hungry critters to dig them up though? Have you tried this with any other root veggies? Any specific weather/ground temp./time you wait for to do it? Thank you
@@malzimus I know carrots left in the ground over winter are even sweeter the next spring. We always overlook a few, and now do so on purpose. We’re in Vermont along the Canadian border, not sure if this will work everywhere.
Here in the south I don't have to really freeze eggs seeing that it's warm here pretty much all the time so our chickens lay year around. They may not lay as much during Nov., Dec., &Jan., but it's still enough for baking and eating. I have been wanting to do the fermentation but have been reluctant to. A lady from my church gave me a Iink to go to and from what I read they made it difficult. Thanks for sharing 👍
Gotta try that dill popcorn idea.
This is a REALLY useful topic, so, thank you !! On the tomatoes, when too few ripe at once, another way to do it is to water-bath can a small batch of pints using a smaller kettle, if you're trying to make it worth it by not having to take forever and a lot of energy to heat the big one. To know that u can use a dishtowel folded in half or 3rds, whatever but so that it will lay fairly flat in the bottom of the pan, then add water . The towel tends to float and then get air bubbles puffing it, so, may want to put ready jars in it right off, or weigh w some rocks or something, idk. I haven't done this often and just made do best I could, poking towel back down w a wooden spoon :). Anyways, then proceed to water bath can.
Also, tomatoes can last awhile in a cool place or fridge drawer, if you'll have more ripe every couple days and within a week or so will have a lot more. Just have to keep an eye out for the odd rotting one. But the freezer idea is great and one not everyone knows, has thought or heard of or knows sometimes, if that will or won't hurt the quality of a fruit or something, for what u want to do w it, so it's really great for us all to share, and not worry about stating the supposed obvious !
I've never had dill on popcorn, interesting... . I have discovered that ( fresh) dill leaves are amazing in salads... will need a BIG dill patch next yr !
this is so usfulful for the summer. I love growing our food and storing it
Here to learn.
Thank you for the informative and valuable podcasts. I have Barrett's Esophagus and it seems, everyday is a challenge to fight the discomfort. As a retired nurse I've explored every avenue, including Esophageal biopsies, Prilosec, dietary changes, so I appreciate your clear concise information. God bless you in all you do.
@Carol Dol Porto.....nurse here too. 40 yrs ICU. I have Barrets Esophagus also....
When u have an EGD, they CAN "ruptured" those strangly muscles....BUT....
I'm a singer. I had the tight area ruptured during an EGD.....I cried for 2 years because I had no vocal control any more. I lost my 2 super high octaves....which I have never recovered....finally with trying to sing every single day for 2 years, I began to regain control of my singing voice.....I told the next GI doc what happened to me and he said it was caused by nerve damage from the amt of time they hold the tight muscles in a stretched position, during the proceedure.....so ea time I have an egd-colonoscopy
I have my daughters write on my arms for me, Do NOT rupture the Barrett's Esophagus." And I purposely show the doctor when I go in.....and I send him a photo to his medical email of my arms. I dont6want that done ever again. I am very careful at the dinner table, believe me.
But I dont want that thing touched,ever again.🙌🏻💝👑
@@braeutchen41 Oh, so sorry to hear of your struggles. Glad your singing is coming back. Strange you both were nurses and both have this.
@@helentc ty...u are too kind.....it's a genetic thing.
My father and my son both had it.....😬........🖐🏻☺️
We love curtido! It is actually an El Salvidorian recipe traditionally made with pineapple vinegar. I am hoping to make a batch of vinegar to make it more authentic. In the meantime, lacto-fermenting it this way is so fantastic!
where do you get pineapple vinegar?
sam yu I am not certain. There is a recipe for it in the book Nourishing Traditions by Sally Fallon Morell.
Google it
@Peggy Webb go to Mary s nest or rain country
@@samyu2971 cut pineapple and add it to vinegar. It's pretty simple.
Wow this actually makes fermenting seem accessible, thank you.
I've been a small-scale veg gardener for years but this year with my 2020 garden, like many people I am growing more than I used to and I have big dreams for my 2021 garden already. so I I'm going to check out your fermenting course to ready me for next peak season!
Such helpful tips!! Thank you! I made saurkraut yesterday in a big crock, I love the idea of adding other veggies!
Very nice garden alot of variety
Thank you
Best information, Thanks
I like your onion curing system!
Glad to hear!
Thank you ❤️ your channel
Love the popcorn idea! Theres a local popcorn store where they had a sample bar (before covid obvs) and one of my daughters adored the pickle popcorn. We haven't been able to go back this year so this will be a great sub. Thanks!
I have to try the pickle popcorn.😊
So many great tips and the sauerkraut is so delicious! I am a purist and only use cabbage. But, you are tempting me.
Thank you for each scripture, I am beyond grateful today 🙏❤
I'm truly enjoying your videos, even though I live in west Texas, a vastly different climate from yours. We purchased a Harvest Right freeze dryer a couple years ago, and I find that freeze drying herbs is a wonderful way to preserve the herbs. It retains the color and flavor wonderfully.
I would like to know how your freeze dryer is working for you? I want one but the reviews are not great. What are your thoughts?
@@pamelamercer1124 We haven't had any problems with it. Some things freeze dry a lot better than others. So far, we have enjoyed the soups we had done. Apples, strawberries are awesome. Basil, rosemary, dill have done great. We freeze dried some raw, beaten eggs and they are ok, but not awesome. Hope this helps.
@@carolynstreet5325 thank you, yes it has helped. How did it do with meat? And does the machine work without problems?
We haven't tried meats yet, but it's in our future plans.
@@pamelamercer1124 there are facebook groups that talk about the problems.
yeah, love ur popcorn recipe.... in addition i also add some ground seaweed mix, thyme, sage, oregano and LOTS of nutritional yeast (acts like parmesan) and butter natch.... love you....
Great !!, I am spanish and the name we use for this is ENCURTIDO .... thanks for sharing.
Love that! Thanks for sharing!
Wow! You have a lot of knowledge about a lot of things. Thank you for sharing your father's experience also, I have a feeling that will come in handy
Thank God I found this video before I froze my eggs. I have seen so many just crack an egg and freeze them without beating it first. I'm really new to trying new storage ideas for food items. Thank you so much for your help 😘
No garden here in a smallish apt in the LA area but I subbed to keep up with more ideas. 👍
Yes if u beat them first, they freeze so well...my family never knew they were frozen when they are them!
Love that you also used a freezer basket for harvesting. :)
Love your videos, you're so awesome. I can't wait to start my homestead after we move to Iowa and get to do all of this myself.
That said, girl you need a good knife! Lol. I highly recommend Kappabashi. There really is no knife like a Japanese knife. I have 4 (1 paring knife, 1 vegetable, 2 all purpose) and I can never go back. Even the paring knife glides through a 3 inch wide carrot like warm butter. No resistance.
You are a truly gifted teacher! Thank you! 🙏
I microwave blanch a couple min for a couple small zucchini put right on freezer trays let cool and put in freezer. Texture when I cook with it isn’t different just add later on in the cooking process. I do this with wax beans, peas, soft skin squash, and asparagus. I don’t do this with tomatoes. For me this works great when I don’t have a lot of produce.
I always run out of time with Tomatoes ...so I through them all in the freezer and can them later on in the winter . Thanks for a the video !
Thanks for the great preservation tips. I especially like the one for eggs - that would take up a lot less freezer space than the way I'm currently doing it.
Thanks Melissa. I just stumbled onto your channel and really love it. I just live in a Philly suburb and don't have a homestead but have been gardening for over 40 years - yes I'm old 😁. With everything going on in the world lately I'm trying to learn how to preserve and sauerkraut is going to be my first adventure with fermenting. I do freeze some things but this video was helpful in fermenting.
Excellent tips.
I dehydrate cabbage its great
OMG, THANK YOU SOOO MUCH! Never heard about freezing eggs. Absolutely fantastic
I'm a new subscriber and have been catching up on your videos from the beginning. This was one of the most interesting so far. That Spanish kraut looks amazing!
You explain things so well....thanks..very helpful videos.
Great video and tips! Thank you! 😊
Lots of awesome tips and recipes ideas! Love fermenting my veggies with the Pickl-It Air-lock system! Very safe! I learned that the escaping gas is carbon dioxide gasses, not actually air! Air in jar at first and the fermenting action quickly makes the gasses! Do you have a small plastic lid for air lock with tiny holes to keep fruit flies and stuff out?
Gorgeous Herbs and great egg freezing idea to whip them first!
Love flash freezing lots of things before freezing in larger bags!
Thanks!
I've never had fruit flies get in my ferments
@@MelissaKNorris I wondered about the fruit fly thing.
Always so sophisticated 😘😘😘!!
Redmond Salt! I thought I was the only one outside of Utah with Redmond Salt! LOL
Lots of great information here. Thanks for your ideas! We have a freeze dryer and love it for preserving our harvest. It is surprising how much we can get through our freeze dryer and onto the shelf. We also pre-freeze a lot of food and then put it through the freeze dryer to make room in the freezer. It has been much better than canning for us.
Great to hear you found something that has worked for your family!
Simply beautiful!
Thank you
I used to love Coffeemate until I found out what it has so now drink mostly black coffee and treat myself sparingly to specialty ones. I have two of your books and only now trying to do more from scratch.
Two years ago I ordered a kimler ferment jar and am pleased with it. This year I started picking (boiled) eggs to have when the hens take a break. I did freeze some in a Ziploc bag but sounds like they'll be rubbery. I guess they can be used for baking. Thanks.
I am fermenting this recipe right now. 2 days in and it smells great. Thanks
Loved the video. What tomatoes do you recommend for canning sauce?
I’m having a hard time finding canning jars and freezer! Crazy stuff. But I bought the dehydrator, steam water canner and pressure canner. Now I just waiting to plant the garden. Thanks so much for your help.
I'm spanish and I have never heard of curtito, so I supose it's a central or south american dish. Unless she is refering to "encurtido" wich means pickled and can be whatever you want: from cucumbers to coliflower
Great video Melissa!
I freeze my maters too!
Fried green tomatoes are great!
Thank you so much for sharing I'm just getting into fermented foods so I've just had my first run I've cabbage and I done the water in a plastic bag and it bust it so I had to throw it away now I'm on my second batch and it's been fermenting for about 2 weeks out on the counter and I'm fixing to move it into my fridge and I'm so thankful that you shared with about the eggs cuz I'm fixing to freeze some eggs can you freeze the store-bought eggs and thank you again for sharing you give such great information and can you use pickle jars to ferment your sauerkraut again
Thanks for the tip about the veggie skin. Good to know. Thanks for sharing these fine videos. Very informative and well made.
Glad it was helpful!
Great video! Cheers from Australia!😊
I'm glassing eggs 🥚 so far so good! One big bucket is a couple hundred!
I dehydrated alot of things this year...zucchini, squash, carrots...
We love dehydrating veggies ❤️😊❤️
Melissa you make great videos thank you, greetings from Ireland!
I don't see the link for the onion harvesting video you mentioned @6:24. :'(
Here in Alabama it's been unseasonably hot with a short summer.
Blount County here. We never hit 100 this summer, was a rainy summer, actually wasn’t too hot. We hit 97, 98 here a couple days but that’s all.
I live in Tx. I let my chickens hatch out their own babies so I always have new chickens that will lay regularly through our (admittedly not so cold) winter. I never bother to store up eggs.
What brand of food processor are you using, if you wouldn't mind sharing that, please? My food processor is SO ungodly loud, that I hardly ever use it. I have been searching for one as quiet as yours for a few years now and I would greatly appreciate it if you would share the brand of yours. I thank you in advance and want to say that this is one of the best 'instructional' videos I have watched, period and hands down. Thank you for it as well. Have a very blessed day.
thank you!!!
So remember the San Marzanos from this season? Yeah, they all ended up dying and getting some sort of spotting that wasn't end-rot, and I ended up getting about two servings of pasta sauce out of what was originally six plants.
Walking away this season I learned that this year was a late summer in this area, and next year the plants need to spread out more. We're also likely going to be building a high-tunnel in hopes of keeping out the deer, Mrs. Fluff and her rabbit babies, and Lumpy the giant groundhog that lives under the shed. All the critters are the best, so we just need to figure out how to live with them since they're not that invasive and have been enjoying eating out of the compost; can't help it, but country life is just the best with the good and the bad.
Try sprinkling ground red pepper or ground Cinnamon.
Most animals are put off but if it rains you'll need to sprinkle again.
I'm not sure if these will work on your rabbits & groundhog but it's a natural, gentle way worth trying.
Growing Chamomile & marigolds amongst your plants help repel many pests, as well.
I sincerely hope these tips are helpful.
💞👵
So sorry you lost them. Have you tried Arkansas Travelers? Once I tried them, I stopped growing the other paste tomatoes.
I'll give it all a shot next year. Thanks for the help though, everybody. It's always a learning experience, and should be pretty easy to avoid next year since I'll plan better.
Melissa my carrots haven’t seemed to do anything! I only have these 2 inches of tops , my garden got tore up 4 times by neighbors dog , I am hoping my carrots will spring up, I have been feeding so I hope I am going to be pleasantly surprised. Thanks for vid
wow now I can freeze my eggs can I use mini baggies to freexe my eggs thanks for this info but my hens lay eggs all winter i have a mixture of polish hens little but great ones problem trying to stop them from hatching got a tip I take away eggs but they still hide some let me know thanks for all this info gotta try some of this your great
You can use any size bags you want :)
Melissa I meant in the muffin pans can I use mini baggies because i don't have these silicone one you have i hate plastic also but guess gotta cheat sometimes thanks
@@marleanhunt7653 Not sure, only ever tried the silicone.
Thank you for explaining thoroughly and simply how to do this fermented sauerkraut. I am definitely going to give it a try!
Let me know how it turns out
I learned so much. Thank you.
I definitely want to see Jess hang off back of the ATV with spray paint!!!
Another great video. Thank you!
Thank you so very much for this intressting video. Please can you tell me, what do you do when you need to use the eggs that you froze. So you take it out and leave it at room temp. Thank you for South Africa
Oh yum...have to try that pop corn! We planted pop corn this year...hopefully it's ok, was knocked over by a storm..
Hopefully so
Which salt do you use ? The regular, or sea salt, for most of your cooking? I love all your videos. I was so happy for when you showed the new house. What a wonderful project. I was wondering when your new book was coming out? I couldn’t find link to preorder it? Thanks for sharing all you do.
Amazing video- thank you! Full of so much information!!
My pleasure!
My first batch of curtido is on day 4 and I snuck a taste. SO good! Is there such a thing as not fermenting long enough? Will I get the probiotic benefits if it's bubbling? And the extended (months) cold storage time? I prefer things less tangy but want the full benefits of fermenting.
Any suggestions for eggs