hi, greetings from Croatia, Europe. I just wanted to share how we pickle cabbage. the whole heads are cleaned, the root is cut out and a handful of salt is placed in that cut part. such heads of cabbage are placed in bags for pickling or in large 20-liter buckets. when the first layer with the heads of cabbage is stacked, it is salted again with a full handful of salt. so all the way to the top. the cabbage stands like this for 2-3 days (only salted), and after that water is put in the bag to cover the cabbage and the bag is tied and not touched for almost a month. it must be watched and checked every day that the bag has not loosened or that there is no air in the bag. when the cabbage is pickled, we use it in leaves and make a dish called sarma. mixed minced meat (60 percent beef, 40 percent pork) is wrapped in a green leaf and cooked. mashed potatoes are made with it. it is a favorite dish in the winter months. especially around Christmas or New Year. if you want, I can translate the whole recipe and send it. Karla.
Nice! I will have to ask a friend of mine from Croatia about this. I grew up making sour cabbage heads while the sauerkraut was working and a few years back did as you do and soured the heads on their own. I left for about 6 weeks and then pulled out and froze (I freeze all my heads for cabbage heads). To that we add a combination of rice, ground beef and onions or just plain rice and onions. Similar to cabbage rolls but using sour heads. Thanks for sharing.
I worked with a woman from Croatia and she told me a little bit about how her dad was pickling whole cabbage. I didn't get all the details and we kept making dates to get together to do this and life got in the way. She has since moved. I'm really glad to hear about it in detail. I'm going to give it a try. Thank you.
You literally went from your garden, straight to the kitchen. It just amazes me to think that those tiny seeds you planted months ago grew into all that food. It must be such a great feeling. Happy evening to you!
As a Peace Corps Volunteer, I lived in a small village in rural Romania that was like stepping back in time a 100+ years. Most people lived on small homesteads and raised their own food including ventables, meat and dairy. For those two years 90% of what I ate was raised in the county. The few exceptions being things like sugar that could not be produced locally. I was very interested in the old time canning recipes so I would often ask the old women in the village for their recipes. My personal favorite roughly translates to beans in tomatoes. I unfortunately lost the original recipe that I was given but another Romanian referred me to the version below. 8 kg of fresh beans (best with flat yellow Italian beans but green beans work, don't use string beans) 1 kg white onion 1 kg of oil 6 kg tomatoes without skin Parsley and celery leaves a pinch of sugar 2 -3 cloves of garlic Salt and pepper Clean and wash the beans, cut or snap them into pieces. Washed and cleaned onion, cut julienne. Scald the tomatoes to remove the skin more easily. Tomato paste can be substituted but I prefer fresh tomatoes. Sweat the onion in oil until it becomes translucent. Then add the beans, sauteing briefly. Pour boiling water over them. Stir regularly to prevent burning. When the beans are cooked, add the peeled and diced tomatoes and leave for another 20-30 minutes. Add herbs and seasonings. Place in jars and water bath for 10 minutes. My version of the recipe called for the audition of white vinegar brine which is probably a good idea to raise the acidity level of the tomato mixture. I just can't remember the exact amount that we added. However, the brine did make them pretty tangy compared to the version without vinegar. You could pressure can them if you don't want to add vinegar. Without the brine the beans and tomatoes are a delicious side dish. With the brine, I would use them as the base for soups like minestrone or added to beef stew along with other winter vegetables. Here's a UA-cam video of a similar recipe: ua-cam.com/video/VueBPoMBpRs/v-deo.html
I love the way you explain coking steps. I am a beginner and because of your simple and clear instructions I don’t feel lost and want to try every recipe.
Great message Misty. You and your husband are doing a fantastic job keeping up with storing and preparing. I’m so glad I started putting back around the time of Covid. It’s a good feeling knowing you can care for your family in the event of an unforeseen event. Self-sufficiency can be achieved on a budget. Everyone in my family enjoys prepping.
Hi Friends, we are now sold out of our cookbooks, and I cannot thank you enough for your support. We are going to be doing another printing of them very soon and will have pre-orders available shortly. With deepest gratitude, Chelsea
Oh my word, such an abundance of slaws! I wonder if I could teach myself to like them, because that is so neat. :) Fern is a lovely name for the little calf! She totally looks like a Fern. Hoping for continued good harvests, even if they are smaller than average in some cases! ❤❤
Hi 👋 hope everything is good! I just want you to know Chelsea that I enjoy ur channel so much. I garden my self but wish I had it like you do it’s beautiful! Ur garden ❤
A great way to get the water out without freezing your hands. Put the zucchini in a tea towel and twist and squeeze out the water. Twisting the towel really makes a difference. Thanks for sharing grampa's pickles.
As do I except for the snake part she mentioned a few videos back. There is NO WAY I could just sashay thru those beautiful gardens the way Chelsea does - I am phobic, at best. Oh my.
Chelsea! Your channel is my favorite! Funny thing is I am Vegan, but you still have a lot to offer. I am overwhelmed by the many things you do but your cauliflower amazes me, how do you grow such beautiful big ones? I live in Naramata, BC and have tried for a number of years to grow cauliflower and just can’t seem to, maybe too hot🤷♀. Keep up your amazing inspirational work!
Pam here….have you heard of Harvey House Slaw? Cabbage onion green pepper in an oil vinegar sugar dressing wth mustard and some other spices that you bring to boil and put over veggies. Lasts for quite a while in fridge.
my mother in law (Italian and great cook) put her zucchini and eggplant in a colander(it was a rectangular shaped) with bricks wrapped in aluminum foil overnight in fridge- removed a lot of the water - so when she squeezed the next day it was pretty dry-I wrap rocks is foil to fit in my regular shaped colander- works well
Fern is a great name. My first piano teacher was named Fern, and I loved her. Also, the amount of canning/preserving you do is amazing. Your family is very very lucky indeed.
We love sour cherries. Years ago there was an orchard close by where we could pick our own. That shut down, now I buy them in huge cans from the Amish. Sour cherry jam & pie filling is our favorite. In 2021, Superb! Starting making lids in Ohio. I started buying them in bulk from the Amish. They have the thickest blue rubber seal, very reasonably priced & have the best seal. I only use leftover Ball lids to vacuum seal dry goods. Haven’t tried For Jars, but they’d have to be something really special for me to switch
I appreciate your recommendation of Superb! brand canning lids. I just placed an order for both sizes. I'm anxious to try them out plus they'll also be great for gift-giving! Thank you!!
My 96 year old Dad has been using your same dill pickles recipe, he does add a couple of tbs of pickling spice on the stove with the vine & water. BUT he quarters green tomatoes and pickles them. Next time your pickling cukes, make a couple of jars of grn tomatoes to try. They are really good.
Fantastic canning video; thanks for sharing! I was tired thinking how much you did in just 2 days without a food processor! You’re an amazing cook! Blessings to everyone 🤗💗🇨🇦
Hi Chelsea and Family. I am a fellow cariboo want to be Gardner less that 80 miles from you. I absolutely love your videos and all the content. I'm also very happy to hear that you and your Husband and family are diving head first into full time UA-cam and everything else and I believe you will make a go of it! I hope for a million subscribers for you. I had a plague of field mice eat everything in my garden this year except garlic and potatoes. I got 1 solitary carrot. Your garden is awesome. Well done.
In Germany we put mustard seeds in dill pickles. No garlic because it dominates the flavor. Great harvest, don't know how you find the time for all of this! Your day does have 24 hours? Or more? 🐝
You are one amazing lady! Your family is very blessed to have a mom like you Your harvest is beautiful. Brings back memories of helping my mom make sour crout in my grandma’s crock. She also made pickles in it. I am so blessed to have the crock.
Im in NW Wa state - being a local, what we used to refer to as "Nalley Valley" has shut down and it's now a huge marijuana plant (pun not intended) 😅 now - it used to smell of those pickles but sure as heck doesn't anymore. Whew!!
I got a bushel of beets done last weekend(they’re a lot of work!) then my corn, now I’m starting tomatoes. I cut the cores out then toss them in the freezer as they come in. Makes slipping the skins off so much easier. No blanching.
Beautiful bounty! Wonderful job preserving it all! I'm astonished at how much you get done daily or even in a few days. You're such a wonderful mother. Fern is a fantastic name, I'd have picked it too. God bless each of you!
Hi Chelsea! My copy of your cookbook (soft cover) came in today!! Love it already!❤ I bought it from thrift books... Thanks for sharing it!! I love cooking... can't wait to start using it!😊
Congratulations on your book Chelsea!!🎈 You must be so proud! I have quite a few videos to catch up on..Our hospital is under staffed which means more hours. Either way, its great to see you and I'm so excited that your cook book is out!! I know you worked so hard on it.🙏 Beautiful garden! 🌼
Hey, from Louisiana. I absolutely love your channel. Your life is my goal.❤. But it is 108 degrees Fahrenheit here now so yeah. We did get some pickles in June though and I canned them I’ve bought a slicer with a crinkle cut and made slices. They turned out great, and we used apple cider vinegar.
Just a tip for zucchini relish - After sitting in the fridge overnight, I dump the zucchini/onion mix in a colander in the sink and then press down on it to drain. Works so well!
Hello, I make what is called Gypsy Salad and its a German recipe. Its basic sauerkraut along with 1/3 vegetables and 2/3 cabbage. You put salt 3 T for every 5 lbs. The vegetables I use are a few jalapeno's, red peppers, red onions. I just put in a real crock for 2 weeks and it makes a lovely looking souerkraut that can be canned or kept in the frig. Love your recipes your showing us.
I have heard you talk about your steam canner so many times you have convinced me to order 1!! It will be here at weeks end and can’t wait to use it! Thank you for all your wisdom and sharing real life. ♥️♥️♥️
I am looking forward to your cookbook. I love cook books. I watch your channel all the time through our playstation. The first video I watched was the large family pantry tour. I have been watching ever sense. I am not yet able to store as much as I'd like because we do not have a cool place for that. But we are working on it. We live in Puyallup Washington close to a lot of veggie stands which helps us have better quality food than at a grocery store. So thank you for all the new ideas to use them.
Another tip for cucumbers: make a salt brine(2/3 cup of salt to a gallon of water) cut the blossom end off of the cucumber, put them in the brine in the fridge weighed down by a plate for up to 7 days until u have enough to can. That, adding pickle crisp & pasteurizing them vs boiling them will make the crispest pickles! I process my pints at 180 degrees for 30 mins. The blossom end releases enzymes that soften the cucumber, the salt brine stops that process before canning, pasteurizing them kills bacteria but doesn’t soften the pickles. That’s my secret! Which is why I end up making so many to give away!
@@LittleMountainRanch very welcome! Been canning about 30 years, starting with pickles. I didn’t see you use pickling spices. The tannins in the bay leaf also helps.
I just made my first Zucchini relish !! Can’t wait to taste it. Also made Tomato Jam! I had never had it, and will make a triple batch next time. Love your stories, and your farm. Enjoy!!
girl, you not only feel like you won the lottery, you DID win the lottery. This is dream life for me. I have a garden about 20x25 feet and we can get ALOT out of it for summer and winter veggies, but we go through it all pretty fast and thats just my wife and I. my DREAM would be to live you do and be able to dedicate nearly all my time to what you are doing. alas I am working however to take over a family business and must travel many times a year so right now simply put, I do not have nearly enough time to do it. If I could. I would love to do what you do. Maybe one day. I still havent given up that ambition and one day I will make that effort and give it my full attention. I dont care if its in 20 years when I 50 and i'm just starting out. I was not made for "modern" society. youtube is just about the only social media I use, and modern culture is poison. I firmly believe you are winning over any big CEO making millions.
Chelsea, I just made your canned coleslaw recipe using a half cabbage from my veg bin and got 3 beautiful pints. I tasted just a bit that didn't fit into my jars; the crunchiness and tart flavor was so good! (I bought another cabbage today for a full batch this time). It will be such a nice addition to our pantry. Thanks for sharing! ❤
how you multi task everything is awesome. I can only can one thing at a time or I might need up pressure canning my cabbage and water bathing my green beans. you are a wonder woman!
Hi.. just came from Homesteading with the Zimmermans where one person recommended your channel to another person in the comments, and they already followed you. So I thought that was a good recommendation!
Thanks very much. The volume of what you process in about 50 x ours. My wife also pickles, preserves, and makes jams and jellies. Your presentation is A-1. I'll pass your coordinates on.
Can't wait to try your Cole slaw recipe! Not a big sauerkraut fan, but Cole slaw...yum! Thanks for bringing us along for the ride and teaching us so much!
For your pickles, have you tried soaking your cucumbers in a brine in the fridge for a few days first and do a low tempature pasteurization? You have an electric canner, which works great for low temp Paz. This method works well when you have less cucs all at once cause you can just keep tossing more and more in your brine for up to a week.
hi, greetings from Croatia, Europe. I just wanted to share how we pickle cabbage. the whole heads are cleaned, the root is cut out and a handful of salt is placed in that cut part. such heads of cabbage are placed in bags for pickling or in large 20-liter buckets. when the first layer with the heads of cabbage is stacked, it is salted again with a full handful of salt. so all the way to the top. the cabbage stands like this for 2-3 days (only salted), and after that water is put in the bag to cover the cabbage and the bag is tied and not touched for almost a month. it must be watched and checked every day that the bag has not loosened or that there is no air in the bag. when the cabbage is pickled, we use it in leaves and make a dish called sarma. mixed minced meat (60 percent beef, 40 percent pork) is wrapped in a green leaf and cooked. mashed potatoes are made with it. it is a favorite dish in the winter months. especially around Christmas or New Year. if you want, I can translate the whole recipe and send it. Karla.
Thank you for sharing. I love learning about cultures different than my own.
That sound delicious!
Nice! I will have to ask a friend of mine from Croatia about this. I grew up making sour cabbage heads while the sauerkraut was working and a few years back did as you do and soured the heads on their own. I left for about 6 weeks and then pulled out and froze (I freeze all my heads for cabbage heads). To that we add a combination of rice, ground beef and onions or just plain rice and onions. Similar to cabbage rolls but using sour heads. Thanks for sharing.
I worked with a woman from Croatia and she told me a little bit about how her dad was pickling whole cabbage. I didn't get all the details and we kept making dates to get together to do this and life got in the way. She has since moved.
I'm really glad to hear about it in detail. I'm going to give it a try. Thank you.
I make my sauerkraut with whole heads in layers surrounded by the kraut
Your children should be so grateful to have such an awesome mom. Bless you and your family
You literally went from your garden, straight to the kitchen. It just amazes me to think that those tiny seeds you planted months ago grew into all that food. It must be such a great feeling. Happy evening to you!
It’s the best!
You can tell you love your garden so did I so that’s why I like watching others. ⭐️⭐️⭐️⭐️⭐️⭐️⭐️💓💞🥰🤗
Please show us your cabbage rolls recipes! Love your harvest! 💝
As a Peace Corps Volunteer, I lived in a small village in rural Romania that was like stepping back in time a 100+ years. Most people lived on small homesteads and raised their own food including ventables, meat and dairy. For those two years 90% of what I ate was raised in the county. The few exceptions being things like sugar that could not be produced locally. I was very interested in the old time canning recipes so I would often ask the old women in the village for their recipes. My personal favorite roughly translates to beans in tomatoes. I unfortunately lost the original recipe that I was given but another Romanian referred me to the version below.
8 kg of fresh beans (best with flat yellow Italian beans but green beans work, don't use string beans)
1 kg white onion
1 kg of oil
6 kg tomatoes without skin
Parsley and celery leaves
a pinch of sugar
2 -3 cloves of garlic
Salt and pepper
Clean and wash the beans, cut or snap them into pieces. Washed and cleaned onion, cut julienne. Scald the tomatoes to remove the skin more easily. Tomato paste can be substituted but I prefer fresh tomatoes. Sweat the onion in oil until it becomes translucent. Then add the beans, sauteing briefly. Pour boiling water over them. Stir regularly to prevent burning. When the beans are cooked, add the peeled and diced tomatoes and leave for another 20-30 minutes. Add herbs and seasonings. Place in jars and water bath for 10 minutes.
My version of the recipe called for the audition of white vinegar brine which is probably a good idea to raise the acidity level of the tomato mixture. I just can't remember the exact amount that we added. However, the brine did make them pretty tangy compared to the version without vinegar. You could pressure can them if you don't want to add vinegar. Without the brine the beans and tomatoes are a delicious side dish. With the brine, I would use them as the base for soups like minestrone or added to beef stew along with other winter vegetables.
Here's a UA-cam video of a similar recipe: ua-cam.com/video/VueBPoMBpRs/v-deo.html
That's so nice to hear. I am romanian. In what part of romania did you live? I am from Timis.
I love the way you explain coking steps. I am a beginner and because of your simple and clear instructions I don’t feel lost and want to try every recipe.
Doing the same at our house! Cabbage, cucumbers, peppers and melons! Busy day.. so thankful for the bounty!
I have never seen such beautiful cauliflower !! You work so hard - good on you.
Great message Misty. You and your husband are doing a fantastic job keeping up with storing and preparing. I’m so glad I started putting back around the time of Covid. It’s a good feeling knowing you can care for your family in the event of an unforeseen event. Self-sufficiency can be achieved on a budget. Everyone in my family enjoys prepping.
You are such a rock star in the kitchen. What a blessing you are to your family. You represent Canada so well. Love from eastern Canada.
Whew. I’m exhausted and you’re still cheerful and smiling. 🤗
I slept very well that night! Lol
Harvest and Preservation days are my fave 😍😍😍😍
Oooo! It all looks so lovely! Good job, and praise the Lord!
Hi Friends, we are now sold out of our cookbooks, and I cannot thank you enough for your support. We are going to be doing another printing of them very soon and will have pre-orders available shortly.
With deepest gratitude,
Chelsea
Just ordered my copy (through Amazon). Can't wait to receive it.
Oh my word, such an abundance of slaws! I wonder if I could teach myself to like them, because that is so neat. :) Fern is a lovely name for the little calf! She totally looks like a Fern. Hoping for continued good harvests, even if they are smaller than average in some cases! ❤❤
It’s incredible how much care goes into each crop.
Hi 👋 hope everything is good! I just want you to know Chelsea that I enjoy ur channel so much. I garden my self but wish I had it like you do it’s beautiful! Ur garden ❤
Loving these videos on preserving ... definitely a skill everyone should have!
You are such a breath of fresh air
Touched my heart to see zucchini relish. We used to make that with my dad. Can't find that in the stores.
A great way to get the water out without freezing your hands. Put the zucchini in a tea towel and twist and squeeze out the water. Twisting the towel really makes a difference. Thanks for sharing grampa's pickles.
Great idea!!
Cauliflower is a wonderful addition to bread and butter pickles. I blanch the florettes for about 3 minutes and thenadd to cukes. Cover with brine
That cauliflower is breath taking. I've never seen any that big or that pretty. Wow! I love your videos.
I love what you do! Your energy and love for your family and home shine. I look forward to your videos. Living 'through' your adventures! J
As do I except for the snake part she mentioned a few videos back. There is NO WAY I could just sashay thru those beautiful gardens the way Chelsea does - I am phobic, at best. Oh my.
Fern is a perfect name. Just love it.😊
My wife and I recently discovered your channel. We enjoy your segments and learning about canning and farm living. Wishing much success for you ahead.
Welcome to both of you!
The harvest and preserving is amazing. Thank you for sharing. Your family will enjoy all the work that went into this for months ahead.
I wish I was twenty years younger I used to love to can and preserve my garden stuff
You are becoming my favorite channel. I follow four homestead channels and you are becoming my favorite. So enjoy everything you do.😊
Thank you so much!
Chelsea! Your channel is my favorite! Funny thing is I am Vegan, but you still have a lot to offer. I am overwhelmed by the many things you do but your cauliflower amazes me, how do you grow such beautiful big ones? I live in Naramata, BC and have tried for a number of years to grow cauliflower and just can’t seem to, maybe too hot🤷♀. Keep up your amazing inspirational work!
It must be a fantastic feeling to gather all that produce knowing it’s all totally fresh, I felt excited for you 😍
You have a beautiful property. Your gardens are beautiful. The flowers are gorgeous. And the jam looked delicious. Thank your for sharing.
How is this not on food network!! LOVE THIS so much
Thank you so much!
Pam here….have you heard of Harvey House Slaw? Cabbage onion green pepper in an oil vinegar sugar dressing wth mustard and some other spices that you bring to boil and put over veggies. Lasts for quite a while in fridge.
my mother in law (Italian and great cook) put her zucchini and eggplant in a colander(it was a rectangular shaped) with bricks wrapped in aluminum foil overnight in fridge- removed a lot of the water - so when she squeezed the next day it was pretty dry-I wrap rocks is foil to fit in my regular shaped colander- works well
Fern is a great name. My first piano teacher was named Fern, and I loved her. Also, the amount of canning/preserving you do is amazing. Your family is very very lucky indeed.
WOW, nice yield.
I live your energy and food processing. I listen to you while I am out in my garden and vineyard. Thank you Chelsea. Cheryl
Congrats on a job well done. There is no better feeling of accomplishment than to stand back and admire the jars on the shelf.
Fern is a beautiful name. Everything you canned looks delicious. Thank you so much for another awesome video. I truly appreciate and enjoy them.
So excited I just order your cookbook. Love your recipes. Watch all your harvesting and canning. You are such an inspiring to me.
Thank you so much! I hope you enjoy it. 😊
We love sour cherries. Years ago there was an orchard close by where we could pick our own. That shut down, now I buy them in huge cans from the Amish. Sour cherry jam & pie filling is our favorite. In 2021, Superb! Starting making lids in Ohio. I started buying them in bulk from the Amish. They have the thickest blue rubber seal, very reasonably priced & have the best seal. I only use leftover Ball lids to vacuum seal dry goods. Haven’t tried For Jars, but they’d have to be something really special for me to switch
I appreciate your recommendation of Superb! brand canning lids. I just placed an order for both sizes. I'm anxious to try them out plus they'll also be great for gift-giving! Thank you!!
My 96 year old Dad has been using your same dill pickles recipe, he does add a couple of tbs of pickling spice on the stove with the vine & water. BUT he quarters green tomatoes and pickles them. Next time your pickling cukes, make a couple of jars of grn tomatoes to try. They are really good.
My garlic dill recipe is WHY my husband is obsessed with planting cucumbers. You love them!!
You are so hard working and blessed women to be able to do what you do that you enjoy as well.
Totally cannot believe how much you accomplished! Amazingly beautiful!
It wasn't always always this way, I've just been at it for a long time.. and I have a very long nap when I was done! lol
Fantastic canning video; thanks for sharing! I was tired thinking how much you did in just 2 days without a food processor! You’re an amazing cook! Blessings to everyone 🤗💗🇨🇦
Hi Chelsea and Family. I am a fellow cariboo want to be Gardner less that 80 miles from you. I absolutely love your videos and all the content. I'm also very happy to hear that you and your Husband and family are diving head first into full time UA-cam and everything else and I believe you will make a go of it! I hope for a million subscribers for you. I had a plague of field mice eat everything in my garden this year except garlic and potatoes. I got 1 solitary carrot. Your garden is awesome. Well done.
You are a hard worker; glad it’s giving you abundance!
This makes me sooooo happy🥰🥰🌼🌸🌸
In Germany we put mustard seeds in dill pickles. No garlic because it dominates the flavor. Great harvest, don't know how you find the time for all of this! Your day does have 24 hours? Or more? 🐝
You are something and definitely greatfully appreciated. We plan on ordering your book. THANK YOU SO MUCH!
Wow I’m tired just watching all you got done, amazing and looks so good.
Actually doing it and then having to edit it was like a double whammy! Lol
Absolutely GORGEOUS produce!!!
Love your shirt! 😁
You are one amazing lady! Your family is very blessed to have a mom like you
Your harvest is beautiful. Brings back memories of helping my mom make sour crout in my grandma’s crock. She also made pickles in it. I am so blessed to have the crock.
That jar of raspberries is gorgeous!
I’d love to see how you rehydrate that cauliflower and what the texture looks like when it’s rehydrated after a freeze drying.
Amazing amount of food preserved.
Good job, you will love to reminisce the warm summer days when put them up. I envy you this wonderful joy.
Oh! I remember growing up at Nana and grandpa's and Nana used to buy Nally's Garlic Dill Pickles. They were so good! :P
Im in NW Wa state - being a local, what we used to refer to as "Nalley Valley" has shut down and it's now a huge marijuana plant (pun not intended) 😅 now - it used to smell of those pickles but sure as heck doesn't anymore. Whew!!
Wow! What a harvest! I am waiting for my coleslaw to sit. I only made a small batch as I have never had canned picked coleslaw! Can’t wait!
That’s pickled!😊
I got a bushel of beets done last weekend(they’re a lot of work!) then my corn, now I’m starting tomatoes. I cut the cores out then toss them in the freezer as they come in. Makes slipping the skins off so much easier. No blanching.
Quick appetizer = cracker, cream cheese and zucchini relish!! Game changer even for non-relish lovers ❤
Beautiful bounty! Wonderful job preserving it all! I'm astonished at how much you get done daily or even in a few days. You're such a wonderful mother.
Fern is a fantastic name, I'd have picked it too.
God bless each of you!
Whaat a harvest. I love your videos. Thank you so much!
I have that same shirt! 😊 Enjoy watching your channel. You are an inspiration and I learn lots from you each time!
Allison is the best!
Hi Chelsea!
My copy of your cookbook (soft cover) came in today!!
Love it already!❤
I bought it from thrift books...
Thanks for sharing it!!
I love cooking... can't wait to start using it!😊
I just started steam canning this year, after many, many years of canning… I love it! Quicker, less water etc.
I just love watching you shopping out in the garden! 💚
Congratulations on your book Chelsea!!🎈 You must be so proud! I have quite a few videos to catch up on..Our hospital is under staffed which means more hours. Either way, its great to see you and I'm so excited that your cook book is out!! I know you worked so hard on it.🙏 Beautiful garden! 🌼
Hello from Ont. Canada. My favorite coleslaw has cabbage, carrott, apple, craisons, nuts, feta cheese.
Bless you Chelsea.You are suCh a hard worker. Be careful out there in the heat. Water should be with you always. Thank you so much😘
Hey, from Louisiana. I absolutely love your channel. Your life is my goal.❤. But it is 108 degrees Fahrenheit here now so yeah. We did get some pickles in June though and I canned them I’ve bought a slicer with a crinkle cut and made slices. They turned out great, and we used apple cider vinegar.
I love watching you harvest. 😊❤
Just a tip for zucchini relish - After sitting in the fridge overnight, I dump the zucchini/onion mix in a colander in the sink and then press down on it to drain. Works so well!
Hello, I make what is called Gypsy Salad and its a German recipe. Its basic sauerkraut along with 1/3 vegetables and 2/3 cabbage. You put salt 3 T for every 5 lbs. The vegetables I use are a few jalapeno's, red peppers, red onions. I just put in a real crock for 2 weeks and it makes a lovely looking souerkraut that can be canned or kept in the frig. Love your recipes your showing us.
The cauliflower is amazing 🤩
I have heard you talk about your steam canner so many times you have convinced me to order 1!! It will be here at weeks end and can’t wait to use it! Thank you for all your wisdom and sharing real life. ♥️♥️♥️
I am looking forward to your cookbook. I love cook books. I watch your channel all the time through our playstation. The first video I watched was the large family pantry tour. I have been watching ever sense. I am not yet able to store as much as I'd like because we do not have a cool place for that. But we are working on it. We live in Puyallup Washington close to a lot of veggie stands which helps us have better quality food than at a grocery store. So thank you for all the new ideas to use them.
Another tip for cucumbers: make a salt brine(2/3 cup of salt to a gallon of water) cut the blossom end off of the cucumber, put them in the brine in the fridge weighed down by a plate for up to 7 days until u have enough to can. That, adding pickle crisp & pasteurizing them vs boiling them will make the crispest pickles! I process my pints at 180 degrees for 30 mins. The blossom end releases enzymes that soften the cucumber, the salt brine stops that process before canning, pasteurizing them kills bacteria but doesn’t soften the pickles. That’s my secret! Which is why I end up making so many to give away!
All such great tip, thank you!
@@LittleMountainRanch very welcome! Been canning about 30 years, starting with pickles. I didn’t see you use pickling spices. The tannins in the bay leaf also helps.
I've also salt brined and pasteurized for my crispiest pickles bath ever!!
That is funny today is the first time seeing the little yellow tomatoes. And that is what your growing
I just made my first Zucchini relish !! Can’t wait to taste it. Also made Tomato Jam! I had never had it, and will make a triple batch next time. Love your stories, and your farm. Enjoy!!
Thank you Momma for the large font and thank you for the beautiful pictures in the cookbook! 😊❤
Oh my gosh I so happy for you blessing to you and your family. I will be getting one .
Thank you for the cookbook re-visit. I can't do Live shows, so I appreciate the recap!!!
girl, you not only feel like you won the lottery, you DID win the lottery. This is dream life for me. I have a garden about 20x25 feet and we can get ALOT out of it for summer and winter veggies, but we go through it all pretty fast and thats just my wife and I. my DREAM would be to live you do and be able to dedicate nearly all my time to what you are doing. alas I am working however to take over a family business and must travel many times a year so right now simply put, I do not have nearly enough time to do it.
If I could. I would love to do what you do. Maybe one day. I still havent given up that ambition and one day I will make that effort and give it my full attention. I dont care if its in 20 years when I 50 and i'm just starting out.
I was not made for "modern" society. youtube is just about the only social media I use, and modern culture is poison. I firmly believe you are winning over any big CEO making millions.
Your jam was beautiful!
Chelsea, I just made your canned coleslaw recipe using a half cabbage from my veg bin and got 3 beautiful pints. I tasted just a bit that didn't fit into my jars; the crunchiness and tart flavor was so good! (I bought another cabbage today for a full batch this time). It will be such a nice addition to our pantry. Thanks for sharing! ❤
how you multi task everything is awesome. I can only can one thing at a time or I might need up pressure canning my cabbage and water bathing my green beans. you are a wonder woman!
Hi.. just came from Homesteading with the Zimmermans where one person recommended your channel to another person in the comments, and they already followed you. So I thought that was a good recommendation!
Welcome!!
Thanks very much. The volume of what you process in about 50 x ours. My wife also pickles, preserves, and makes jams and jellies. Your presentation is A-1. I'll pass your coordinates on.
Can't wait to try your Cole slaw recipe! Not a big sauerkraut fan, but Cole slaw...yum! Thanks for bringing us along for the ride and teaching us so much!
Whoa you exhaust and inspire me everytime!!!!
For your pickles, have you tried soaking your cucumbers in a brine in the fridge for a few days first and do a low tempature pasteurization? You have an electric canner, which works great for low temp Paz.
This method works well when you have less cucs all at once cause you can just keep tossing more and more in your brine for up to a week.
You can make several batches of cabbage rolls for quick freezer meals with some of the left over cabbage
Love ❤the results! I think you could wear it as a low/no manipulation style 😊
Exited for your cook book
I make coleslaw with, cabbage, carrot, onion, apple and turnips/swede/rutabaga. Then add some sugar, mustard, mayonnaise, salt and pepper.