Starting a Life Without Grocery Stores & Demolition on the Winter Cabin
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- Опубліковано 13 лип 2023
- Let's do some canning and a little bit of demo! We have to start learning how to preserve food and getting the little cabin ready for the winter. The garden is pretty happy but the potatoes did need a little mounding. The one bucket is almost ready to simply hang out and grow some taters.
Canning is hard if I am being honest. And I take pride in being honest here. It's a learning process but I know that I get the hang of it! We canned some beef brisket and about 6 lbs of carrots. It felt like a ton of work for a little reward but I know it was worth it. Every struggle is a learning experience. We will continue to improve!
The guys also are working on getting the former sauna cabin turned into our winter digs. We will probably do a video on this as we make more progress such as finding a new woodstove and getting a little sink installed. We still have a lot of work to do there but progress is on the move.
As always, thanks for watching, and subscribe for more adventures in Alaska!
ALL OUR LINKS: linktr.ee/beccanlevisalaska
Playlists:
• Building The Homestead
• Winter 2023-2024
• Playlist
• Moving To Alaska
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📧 Email: beccalevisalaska@gmail.com
📬 Mail:
PO Box 13050
Trapper Creek, AK 99683
Everything is a learning experience. I'm in my 70's and still enjoy learning new things.
Learning is so fun!
My advice is to get the Ball canning book it will help you bunches.❤
Make yourself a canning book by using a binder and plastic sleeves. Make notes so you will remember next year. Enjoy your videos. I love canning.
Great idea!!
Shelving of canned food will be so pretty to look at, and a great accomplishment!
Yes, I am so excited for that!
Lots of great food!
This was the most entertaining canning video I've ever seen 🤠. We watch a channel in Latvia and she cans everything without a pressure cooker, just water bath and then turns the jars upside down, interesting!
I am loving canning!
The canning books are so much more accurate!
I stumbled across your channel last night and have been binge watching your videos. Great channel. I’m loving your videos. Congratulations on the little one on the way. I hope you have an easy delivery with a healthy baby. Just a suggestion when canning not to use iodized, table salt. It can turn cloudy, discolor food. It will still be safe but not recommended due to the added minerals in iodized salt. I always use canning salt, sea salt, or Redman’s Real salt. Also, when pressure canning you only need 2-3 inches of water in the canner. It is not like water bath canning. Never pressure can with the jars completely submerged. That might be research that you want to do because I’m not sure it’s safe to consume with pressure canning it like that. When pressure canning the canner builds pressure to reach temperatures above boiling and if completely submerged then it can’t reach that temperature. Boiling water reaches 212 and pressure canned food needs to reach 240 degrees to be safe for consuming. Just a suggestion. I learned a lot off of the USDA website and center for home food preservation website. I’m so glad I found your channel, I’m enjoying your videos a lot. Someday I hope to move to Alaska just not anytime soon.
Thank you so much for all of the tips!!! And thank you for watching, it means so much to us.
I think Becca you forget you have had a baby and you do be more tired don’t be so hard on yourself.Cutting that meat would even be tiring then you have to chop all.🌺
Stumbled across your channel, great to see people taking a chance and really *living* their lives. Best of luck to you and yours!
Thank you! We appreciate everyone watching so much!
Your canned goods look wonderful and they will be a great thing come winter. Also, just a suggestion, that fat could be rendered into beautiful tallow to use for a multitude of things.
Tallow is definitely on the list! Thanks so much for watching!
Found your UA-cam channel and loving it! You're doing great, thank you for being real.
Thank you so much!!!
Put a little vinegar in your canner with the water. This will take the rust off the rack.
Looks like you guys are on your way. Enjoy seeing Bolt having the life of Riley.😀
Bolt is so happy it's adorable!
There is probably an Alaskan govt canning website that can give you more info as well for your elevation, etc.
There is! Thanks for the tip, it really helped.
Plain Salt or canning salt is the best for canning and curing jerky and such. Not trying to be bossy it's from experience .Nice place you have .
We appreciate any and all tips, thank you so much!!
Get some paper and keep a running list of things you HAVE completed. When you start getting overwhelmed, look at the list, and it will help give you perspective. Realize that pregnancy hormones will mess with you big time. You’re doing great!
I love that idea! And yes, the hormones are insane. My brain just doesn't know what to do anymore!!
@@beccanlevisalaska just go with it. This will pass, and you will have a wonderful baby that will keep you too busy to worry too much.
Nice to meet you Becca!
You should use canning/pickling salt to can with or kosher salt. Table salt, especially iodized salt is not recommended. Your food will be safe but it may discolor.
Kudos to you for going for it and looking well after the ways of your household. Blessings to you and your family.
PS - if you are pressure canning it's not necessary to boil (sterilize) your jars. The pressure canning process week kill any bacteria present. Save yourself the extra step😁
That is great info, thank you! Not sterilizing saved me so much hassle and I need to remember to add the canning salt to my list.
Water in the pressure canner should only be a couple inches deep. Get a ball canning book when you go to town
Presto pressure canner instructions say 3 quarts or three inches. I am not sure what you instruction book says but I think you might want to check your instructions
By the way just subscribed, love your content , looking forward to more videos
I figured out what I did wrong here! I had read in my instruction book to put water to the lowest marker in the canner. Well, I thought the one like halfway up was the lowest marker because the one a few inches high is discolored. Now I know, thank you!!
Stove looks good, but be sure to crack windows. Save the fat for seasoning the really lean meat.
Yes! I'm saving it to grind in with some moose burger, Lord willing we get a moose!
Here in Alaska fat or tallow is great, I turn all mine into burger when I get my moose, you can use some for Dog Food but it’s a very usable in your burger,
I think I want to do half tallow and half grind for moose burger! It's still in the freezer though I need to get a grinder and find some good tallow recipes. So excited!
@@beccanlevisalaska I have a couple Great Alaskan cook books that have so many amazing recipes, I’ll send the names, and I’m sure you can still find them
I stumbled upon your channel ❤fun to watch! I love to eat fatty brisket, I'm embarrassed to say I was drooling over your uncooked hunks of delicious fat! Love from Boston!!
Aw thank you!! I am super excited to use all that fat!
Becca don’t give the dogs to much fat at the one time p,we did and had to take it to the vet it had to stay and be put on a drip.this cost us a lot of money. Learn by our mistakes.
My birthday is in December 7th ..
Could you use fat make lard ?