I’ve canned 1,254 jars of food this year, so far, and I can’t calculate the hundreds of hours I’ve spent in the kitchen doing so. Today I had to debone and skin 25# of chicken thighs and then can them, and now I have to make the stock tomorrow (with a few other carcasses) and can it on Sunday. It’s a labor of love that sometimes feels like a labor of torture, but having all this food puts me at ease. I can carrots with a tbsp of onion soup mix in each pint and they are absolutely delicious.
I'm at almost 700 but still have whole chickens to cook and can, stock to do, I have 150lbs of carrots to do, one more roaster full of apples to turn into juice and can, need to do more peas, corn, beans, more kidney beans, potatoes, I might do the pickle coleslaw a small batch to test. ohhh and a pile of beef to do yet and ground pork I'm gonna do as won ton meatballs in wonton soup broth * we do it this way with ramen noodles instead of won tons **
If I were canning dry beans I would wait until it gets a bit colder. That goes for meats and anything that was put in the freezer to be processed after the bulk of garden processing. Not only is there usually a little more time but it is more energy efficient. Because canning produces heat, doing so on colder days can reduce your heating costs a smidge and if you heat by wood the canning puts moisture back in that very dry air. It isn't going to save hundreds on your electric bill but every little bit helps.
Chelsea...do love your videos...I am 70 now..still garden (downsized a bit over the years) and freeze most produce now..made soup last evening with frozen chicken broth, spinach, cabbage, celery, carrots, potato (not frozen), onion and white beans...piece of good bread and it was the best on a cool evening. I remember the days feeding my family (4 sons)...but, the old ways continue...they are comforting.
I've always wanted to can, but have been honestly terrified of killing my family with botulism. I finally researched enough and spoke with a friend who is 75 and has canned since she was little and I dove into the deep end. Started this season with strawberry, blueberries, and blackberry jam.. went on to banana peppers, some tomatoes, and string beans.. finished with applesauce.. can't wait until next year and am grateful for the confidence and knowledge I've gained. You're an inspiration and I do appreciate how thoughtful you are in reference to teaching us newbies!! Much love!!
Your honesty is why I love watching you!!!❤ I wish I still had your energy or your moms, as I am turning 60 this year and have really bad arthritis in my knees. If I could grow half the garden you have I would be happy!! I live in Maine so our growing season is short as well! I also only have 10 acres of land to work on!!! Keep doing videos I am so enjoying them !!! Take care God Bless you all 🙏🥰
I'm exhausted now. Who else is exhausted now? Wonder woman Chelsie in the kitchen, wow! You have inspired me to start running now. I used to MANY years ago. It is addictive. I miss it, but I'm older, so it will take some time. Maybe my dog will help by dragging me home LOL.
My hats off to you mama! I can the food but my mom is the gardener. I barely have time to do the canning and watch my grandson 2x a week! I cant imagine gardening and raising kids and canning plus whatever other chores you do. Gardening is hard and you really have to love it. I love the IDEA of gardening. Lol
I came to your vlog through Jessica at Three Rivers Homestead. I love the videos she makes and now I've discovered you as well! Thank you for sharing. I love to make soups, casseroles, or just cooked meats to feed to homeless, (I used to be homeless, so I know how cooked food can be) and seeing you make large portions will help me. Thank you, again. 😀
Tk u for letting us visit w/ u in ur kitchen. For me, food prep, whether it's cooking a meal or preserving it for a future date, is one of the highest displays of love.
Congratulations on finishing all your canning, what a great job. When I was feeding my large family, basic recipes were better. Especially when you have picky eaters or small children. Now that it’s just the two of us most days, I have had such fun trying different recipes, cuisines and techniques. Now that it’s not a chore, it’s really a joy.
This were burritos here in the states. But I'm going to try burritos with enchilada sauce next, it looked yummy. Corn tortillas are what enchiladas are made with here. Several people serve a Mexican slaw with their food, I think they just do a regular slaw recipe with salsa added. It is delicious. Thank you Chelsea for sharing all you do it's inspiring. Smiles and blessings...
Just came across your channel. Nice to know you are also in central BC. So many homesteading YT videos are in the USA, which is fine, but we live in BC. We are not of the same faith but we appreciate your lifestyle. We are spirit filled Christians. God bless your family. Keep up the great work.
I canned 3 pints of Italian sausage, 6 pints tenderloin and 9 pints of plain pulled pork today. It was a long day. I can my foods at my Dad's house. He has a gas stove. It was the first Time I had a full canner. I started pressure and water bath canning last year. I canned gardenira a couple months ago. It has a little sweetness to it. It still tasted good, but I prefer a little bit of vinegar bite. Have a wonderful day. Another awesome video. Thank you for sharing your everyday life with us.
I cook or brown all my beef and chicken prior to pressure canning. It holds its shape which I fine better in cooking some dishes. Otherwise, raw packing for my soups or other dishes that require shredding. I love having both on my shelves.
When I can dried beans, I put about 1/2 full of dried beans, add 1 tsp salt, fill it with boiling water leaving 1 inch head space. I pressure can for about an 90 minute.
Love your videos! I’ve had great chopping masses of onions and then vacuum sealing them in one and two cup batches & freezing. They are a huge blessing for fast meal prep
I keep mine in gallon freezer bags. Once chopped, onions don't really stick together so they're easy to use straight from the freezer. I also go through onions quickly enough they never have time to develop freezer burn.
Spanish rice, or rice cooked in tomatoes and green chilies. Mexican corn (corn with green chilies and cream cheese) Mexican Corn Bread Corn bread with corn, green chilies or jalapinos and cheese. I live in the Texas Panhandle and we eat a LOT of Mexican food and Tex-Mex food. One of our Fav's
We really love a good mexi coleslaw with our enchiladas...equal parts mayo and sour cream, add some fresh cilantro and a diced up, seeds and membrane removed jalapeno or two, some frozen corn, sometimes we add black beans to it, and instead of sugar, use taco seasoning. Its delicious!
Cabbage is actually a really good textural element for quesadillas and tacos and could work if you season it with a little salt and some of the seasoning used for these foods it will soften just a bit and be really worth it once it's baked. ❤
Your comment on how labour intensive it is to grow your own food, store it and clean and wonder if it is all worth it. I have had this thought many times and it’s nice to hear someone else say it out loud. Yes it’s hard work and saves money and is healthier but how many years can a person keep up this physical labour. I believe we do it more for others and not so much for ourselves.
I heard that if you put the onion in a microwave for 30 seconds it won't make you cry saw it on food network. Also to get the onion smell off your hands when washing them give your faucet a rub with your hands, they won't stink of onion, works great. Nancy from nebraska
I haven't tried canning beef yet but I canned chicken, raw pack, no water added, and it makes its own juice and it tastes better than the store bought canned chicken. So good! I want to try raw packed beef and see how that goes. Thanks for all the great ideas of things to can. I love how you multitask.
I love canning all year but winter is definitely my favorite time to can!! I'll let the canner hear the house so the furnace doesn't run as much!! We have just moved and will have a big wood stove for heat now so that will be lovely!
I can't imagine that you do not love to cook. You sometime smile when looking at what you have cooked, baked, or canned so you really look like you are enjoying it. But it's sooo nice that you do it and your love for the outside is understandable. I can't wait for a gardening video. By the way, I notice you don't wear an apron! Why? Thanks from Central Oklahoma
@@LittleMountainRanch I don't like them either. My gran would sneak up behind me when my hands were in the bread bowl and tie an apron around me. No escaping her. I used to can and all when much younger but as an older single city dweller I do not have the room or the need. With the way things are getting so expensive I may do some again.
What a fantastic channel you’ve created here! You’re so incredibly inspiring. I loved the mini field trip you took us on. Wonderful content, subscribed 👍. I see binge watching in my immediate future.
Parts of B.C has gotten to 40° degrees in the summer as well. It gets hotter then haidies here, and freezing cold in the winter. Like -20 to -40 or more in some parts of bc. It's great fun. We got it all!
Thank you for sharing planting garlic. That is on my to do list this weekend in Iowa. I have never been successful, but no venture no gain😊!! Will try again, and hope for the best.
@@LittleMountainRanch I have never had tea. I will have to try to find some rosehips. They aren't as plentiful where I live now as they were when we lived in BC.
We just finished supper, which was spaghetti, and we had garlic toast. We always have garlic toast with pasta. I'm originally from south Georgia now living in Alaska. Everyone I know eats garlic toast, too! This was a fun video. I just discovered you last night. ☺️
Such Yummy food. I make my coleslaw the same way, only I make a sauce with the mayo and sugar but I alo add apple cider vinegar to it as well. It is so good that way
for french toast I also add a few sprinkles of sugar and a lot of cinnamon and I don't soak my bread because I don't like the Soggy insides and it tastes great and everybody that's tried it has really liked it the secret is vanilla though and you're a very busy lady
Good morning Little Mountain Ranch. That l😊😊ooks delicious - the perfect family supper for a cool Autumn Saturday. Thanks for sharing and have wonderful weekend.
I make refried beans and Spanish rice and corn or a simple salad just lettuce and quartered tomato. I’am so glad I came across your channel I am 69 yrs old and have enjoyed watching you cook canning and your Magnificent gardens . I live in Apple Valley CA. High Desert if I could tell you what I started doing is lay out the tortillas flat on a baking dish put sauce on bottom and then put your tortillas down and layer it with chicken onion black olives and cheese and repeat it’s faster 😊 your home is beautiful. ❤ God bless love Peggy
I think you were the twin I was supposed to have in my life. I cook outa need but don’t care for it. Simple recipes that go for more than one meal is best. I love to garden, but feel the same, it’s way easier to buy at the store. I gotta plant my garlic today. I’m late too. Enchiladas looked great. I add a splash of vinegar to my slaw to help it break down/digest better.
My eyes are extremely sensitive to onions. At work one day I was given the task of breaking down an entire CASE of onions. There was a portable fan blowing behind me, forcing the fumes away from me and as a result, I didn't cry one tear. Quite a good solution.
When my family makes French toast, we also add cinnamon to them. Super yummy. I rinse my onions with a little water to cut the eye watering. My dad always claims that his coleslaw is always better the next day, too. 😁
I enjoy all of the videos I've watched so far also learn a lot from the comments section as well which I think is a plus. All your meals look delicious. I have never had enchiladas before as there are some combinations of food makes me gag. One of these days I will try it. I notice that the older I get my palette is changing and I find that some things I balk at eating I find that I really enjoy them the first time around.
As I take off my rings I just go ahead and mark the lids. I keep a Sharpie in my canning lid & ring bins. It has helped me greatly so it know what is what
I really enjoy your videos. I, too, have often thought it would be easier to go to the grocery store, but by growing my own I know how it was grown and handled. I know that there were no chemicals. Yes, it's a process, but like you I enjoy it until we get to this time of the year. I'm getting tired.
Hey! Great video as always. Usually I add an apple to my coleslaw, it adds another dimension and minced garlic for those who loves it. You can also make some sort of canned cabbage salad. Any vegies like beets, carrots, peppers, onions, garlic, celery, all combined salted first for couple of hours, than squeezed and put into jars. Covered with marinade of water, vibegsr, sugar.Than water bath canned for 20-30 min. Veggies remain crunchy abd almost l Cheers from Toronto
In Texas, pinto beans and Mexican rice are the side dishes for enchiladas. Gasp, you wouldn't find beans IN the enchiladas lol. (I think it's a good idea, sshh) Then a little pile of iceberg lettuce with a few tomatoes and a small plop of sour cream on the little salad. I do my coleslaw almost the same as yours but add a splash of vinegar and a splash of cream and mix it in with the mayo before I toss it with the cabbage and carrots. If I have spring/green onion, I chop a little bit of the in for color and the flavor is nice too. I've been fortunate enough to travel a bit and the very best food I've ever eaten has been simple but quality ingredients. Good food doesn't need to be fussed with. The way you're vlogging has been so helpful, I appreciate you!
That makes sense. We all loved the beans in them and the kids asked for more next time, so I guess that’s the way we’re doing it from now on. They were seriously delicious! Thank you so much, your support means allot to me.
I was raised the same..we grew it..we ate it...but just think in this day and age of all the chaos..you and your family will be fine because you have an extensive skill set of growing your own food..preparing your own food..and surviving
Love the tips on lids and stacking jars for storage most UA-camrs don't mention that. 🍲 Just wanted to add to mention read stove manual on burners not all are best for canning for temperature and coverage of the pan/pot on the burners. 😇
Could you make a video about the science behind canning...the difference between steam canning and pressure canning...when you can/store food and not refrigerate it, why it does not spoil? Haven't been able to find out too much on the world wide web on this. Thank you. Happy Holidays to you and your beautiful family.
I love homemade cranberry sauce, so much better than store stuff. I also can cranberry cherry sauce which is good enough to use as jam on toast. I've burned a candle while cutting onions and that works also.
I ser a fan next to me to create a cross wind. Also if eyes are actively burning from onions, I just lean over top of open flame of gas stove and the heat helps dissipate the burning quickly.
I so love to a turkey, stuffing and cranberry sandwich :) I am so glad you mentioned the steam canner today I was going to ask you what it was. I think I would really like that much better as well. Would love to see a bit more of how it works when you know it has reached when to start timing if possible :) I love seeing new things shown to me if that makes sense. I can read it too but so much better watching. Oh my gosh the Enchiladas look amazing and so does the coleslaw. I started canning 8ish years ago and was so afraid those first cannings. I self taught via all info out there trusted sources, found people who did for advice etc., was so determined and after I really did not kill anyone and my family so so so loved what I did, I really have it in my blood now and wish that I had been doing it way longer. So love you have been doing it forever and love that Claire has a joy for it too. I also believe as you it is a lot more work than a store can but yes there is that emotional and better healthy feeling. hugs
Hey, friend. I’m in the process of fine tuning the format for my videos and trying to find a balance between having them be, a kind of ‘come hang out in the kitchen with me’ and ‘how-to’. Im leaning more towards inspiration in the kitchen than full out how to’s although Im trying to share as many details as I can. My mom and I are working on a cookbook to act as a companion to my videos so hopefully that will fill in the gaps. ❤️
@@LittleMountainRanch I was going to mention last video as well how wonderful the new way you are doing your videos are. It feels like we are in the kitchen with you having a girl time so to speak :) I love it. The cookbook idea is very exciting. As always hugs
Hint to prevent crying while cutting onions, set a fan next to you on counter to create a cross wind that will blow the onion spray away before it reaches your eyes.
One of my neighbors in the 1970s was Maurice Stevens. He was retired, drove the school bus. He still kept a few Jerseys. If I gave him wide mouth gallon glass jars, Maurice would charge me 80 cents a gallon, delivered. My fondest memory of him was Maurice frantically beeping the school bus horn and shouting for me to come out of the house and remove my Toulouse geese from the road. He had school children to deliver! My twenty geese were having a standoff with the bus over ownership of the road :-O We raise grass fed beef. I have wanted to try canning chunks of beef. Also chicken breast. I have a 915 All American canner. There are only three of us on the farm, but I often share. My neighbors like to trade and I also enjoy making up gift food baskets. Chelsea, I am new to our channel, but so far, your foods are almost the same as what my Grandmother Hazel taught me.I just made her green tomato mincemeat. The stores in New Hampshire are now loaded with fresh cranberries. I am putting bags of them in the freezer every week. I love homemade cranberry sauce and cranberry cornbread. How many children do you have and do they follow suit with your and Dan's lifestyle? Learning the New Hampshire Old Ways was the best gift my grandmother and her sister-in-law Annie could have given me. I do enjoy cooking. My best friend had 8 children and lived on a farm in MN. I would help her form time to time. I can see where it could be a challenge, if you had to come up with recipes and nourishing meals 24/7. I try to cook ahead when that is possible. If you have an email address I can send you photos of our 3rd generation farm. I don't use Facebook or other platforms. Thank you for sharing your day with us! ~ Diane
We make enchilada casserole and top it with shredded cabbage, diced tomato, cotjia cheese, guacamole or avocado, salsa, and hot sauce for those that like the extra heat.
Do you use a planner to keep everything in line? Would you be willing to share how you approach it if so? Thank you! Love watching other peoples systems. It’s so helpful to get an idea for us newbies.
I’ve canned 1,254 jars of food this year, so far, and I can’t calculate the hundreds of hours I’ve spent in the kitchen doing so. Today I had to debone and skin 25# of chicken thighs and then can them, and now I have to make the stock tomorrow (with a few other carcasses) and can it on Sunday. It’s a labor of love that sometimes feels like a labor of torture, but having all this food puts me at ease.
I can carrots with a tbsp of onion soup mix in each pint and they are absolutely delicious.
I just hit 1000 yesterday! Go us!!😁
I’ll try the carrot trick and let you know how it goes.
Tha is for the carrot tip, doing some tomorrow and I’ll try that!
Well done! I need to get up off my lazy bum and join y’all. I’m growing carrots now. I’ll add onion soup mix to my grocery list ❤️
What also helps with the carrots is to gently fry them
I'm at almost 700 but still have whole chickens to cook and can, stock to do, I have 150lbs of carrots to do, one more roaster full of apples to turn into juice and can, need to do more peas, corn, beans, more kidney beans, potatoes, I might do the pickle coleslaw a small batch to test. ohhh and a pile of beef to do yet and ground pork I'm gonna do as won ton meatballs in wonton soup broth * we do it this way with ramen noodles instead of won tons **
If I were canning dry beans I would wait until it gets a bit colder. That goes for meats and anything that was put in the freezer to be processed after the bulk of garden processing. Not only is there usually a little more time but it is more energy efficient. Because canning produces heat, doing so on colder days can reduce your heating costs a smidge and if you heat by wood the canning puts moisture back in that very dry air. It isn't going to save hundreds on your electric bill but every little bit helps.
Yep! Beans are always my February canning project
Chelsea...do love your videos...I am 70 now..still garden (downsized a bit over the years) and freeze most produce now..made soup last evening with frozen chicken broth, spinach, cabbage, celery, carrots, potato (not frozen), onion and white beans...piece of good bread and it was the best on a cool evening. I remember the days feeding my family (4 sons)...but, the old ways continue...they are comforting.
So convenient and no chemicals in your food you can’t pronounce, as in labels of food. Great job, you are a joy, and thanks for sharing your videos.
I've always wanted to can, but have been honestly terrified of killing my family with botulism. I finally researched enough and spoke with a friend who is 75 and has canned since she was little and I dove into the deep end. Started this season with strawberry, blueberries, and blackberry jam.. went on to banana peppers, some tomatoes, and string beans.. finished with applesauce.. can't wait until next year and am grateful for the confidence and knowledge I've gained. You're an inspiration and I do appreciate how thoughtful you are in reference to teaching us newbies!! Much love!!
This makes me soooooo happy! Good for you!!
Your honesty is why I love watching you!!!❤ I wish I still had your energy or your moms, as I am turning 60 this year and have really bad arthritis in my knees. If I could grow half the garden you have I would be happy!! I live in Maine so our growing season is short as well! I also only have 10 acres of land to work on!!! Keep doing videos I am so enjoying them !!! Take care God Bless you all 🙏🥰
I'm exhausted now. Who else is exhausted now?
Wonder woman Chelsie in the kitchen, wow!
You have inspired me to start running now. I used to MANY years ago. It is addictive. I miss it, but I'm older, so it will take some time. Maybe my dog will help by dragging me home LOL.
I know I’m exhausted.😉
Thank you so much for such a kind comment. Wishing you a wonderful day.
Re: your garden and carrots, you know exactly what you are getting. Can’t beat that.
white posca paint pen is the best for labeling, it goes away with hot water when the jar is empty, easy to clean.
My hats off to you mama! I can the food but my mom is the gardener. I barely have time to do the canning and watch my grandson 2x a week! I cant imagine gardening and raising kids and canning plus whatever other chores you do. Gardening is hard and you really have to love it. I love the IDEA of gardening. Lol
Thanks for sharing. There’s a wonderful feeling that comes from watching an example of homeliness, warmth, food and family.
We fry up ground beef, add shredded cabbage, season and then serve it with rice. Simple and delicious! Thanks for all the ideas and recipes 😁
Can you share your seasonings? I need more recipes. Thank you! I love cabbage but sometimes I struggle with what to season it with for a change up.
@@cbass2755 Try breakfast sausage (US) crumbled up and browned with shredded cabbage. Mmm...
I came to your vlog through Jessica at Three Rivers Homestead. I love the videos she makes and now I've discovered you as well! Thank you for sharing. I love to make soups, casseroles, or just cooked meats to feed to homeless, (I used to be homeless, so I know how cooked food can be) and seeing you make large portions will help me. Thank you, again. 😀
Welcome!!😊
Canning dry beans is a great time saver. The French toast looks delicious 💥
Tk u for letting us visit w/ u in ur kitchen. For me, food prep, whether it's cooking a meal or preserving it for a future date, is one of the highest displays of love.
If you still have your not so favorite canned carrots, use them to make a carrot soufflé. So delicious and it’s almost like a dessert.
We like to mash, dry a little in a pan and add butter and black pepper.
That's a good idea!
You can also hide them in smoothies, most people wouldn't even know they are in there.😉
God Bless you and your family
Congratulations on finishing all your canning, what a great job. When I was feeding my large family, basic recipes were better. Especially when you have picky eaters or small children. Now that it’s just the two of us most days, I have had such fun trying different recipes, cuisines and techniques. Now that it’s not a chore, it’s really a joy.
You have inspired this elderly lady to start Bulk shopping and I too LOVE ready made HOME MADE FOOD 👍Thx You ❤️
You are so welcome!
I love whole cranberry sauce(or jelly) on toast any time of the year. The tartness is 'eye opening' for breakfast.
When I make enchiladas I use corn tortillas or I make my own sometimes I like the convenience of the pre made ones in the cheese section they have
Cranberry and orange peel is fantastic.
This were burritos here in the states. But I'm going to try burritos with enchilada sauce next, it looked yummy. Corn tortillas are what enchiladas are made with here. Several people serve a Mexican slaw with their food, I think they just do a regular slaw recipe with salsa added. It is delicious. Thank you Chelsea for sharing all you do it's inspiring. Smiles and blessings...
I love turkey, stuffing and cranberry sandwiches too!! Lately I’ve been “ dry canning” my carrots and prefer them much more than canned in water
Intriguing. I’ll look it up.
Just came across your channel. Nice to know you are also in central BC. So many homesteading YT videos are in the USA, which is fine, but we live in BC. We are not of the same faith but we appreciate your lifestyle. We are spirit filled Christians. God bless your family. Keep up the great work.
Welcome, neighbour.😊
I canned 3 pints of Italian sausage, 6 pints tenderloin and 9 pints of plain pulled pork today. It was a long day. I can my foods at my Dad's house. He has a gas stove. It was the first Time I had a full canner. I started pressure and water bath canning last year. I canned gardenira a couple months ago. It has a little sweetness to it. It still tasted good, but I prefer a little bit of vinegar bite. Have a wonderful day. Another awesome video. Thank you for sharing your everyday life with us.
That all sounds amazing! Good for you!
I cook or brown all my beef and chicken prior to pressure canning. It holds its shape which I fine better in cooking some dishes. Otherwise, raw packing for my soups or other dishes that require shredding. I love having both on my shelves.
When I can dried beans, I put about 1/2 full of dried beans, add 1 tsp salt, fill it with boiling water leaving 1 inch head space. I pressure can for about an 90 minute.
Love your videos! I’ve had great chopping masses of onions and then vacuum sealing them in one and two cup batches & freezing. They are a huge blessing for fast meal prep
I keep mine in gallon freezer bags. Once chopped, onions don't really stick together so they're easy to use straight from the freezer. I also go through onions quickly enough they never have time to develop freezer burn.
Sure do love watching your videos. Your videos provide such a sense of calmness & peace. Blessings to you & your family!
I’m so glad! If there’s one thing this world needs more of right now it’s peace and calm.
We do spanish rice as a side with our enchiladas!!! It's so good and so easy.
Spanish rice, or rice cooked in tomatoes and green chilies. Mexican corn (corn with green chilies and cream cheese) Mexican Corn Bread Corn bread with corn, green chilies or jalapinos and cheese. I live in the Texas Panhandle and we eat a LOT of Mexican food and Tex-Mex food. One of our Fav's
We really love a good mexi coleslaw with our enchiladas...equal parts mayo and sour cream, add some fresh cilantro and a diced up, seeds and membrane removed jalapeno or two, some frozen corn, sometimes we add black beans to it, and instead of sugar, use taco seasoning. Its delicious!
Beef and deer meat I always brown first before canning. There is so much water in meat. Love your recipes❤
I add cinnamon as well as vanilla to my French toast. It's Yummy!
You are great and have so much energy!! From Aztec, NM.
Cabbage is actually a really good textural element for quesadillas and tacos and could work if you season it with a little salt and some of the seasoning used for these foods it will soften just a bit and be really worth it once it's baked. ❤
Your comment on how labour intensive it is to grow your own food, store it and clean and wonder if it is all worth it. I have had this thought many times and it’s nice to hear someone else say it out loud. Yes it’s hard work and saves money and is healthier but how many years can a person keep up this physical labour. I believe we do it more for others and not so much for ourselves.
I think you're right - I also think it's kind of just become a habit with me. I can't really imagine doing it any other way.
Such of great videos. I live in Modesto, Ca. I watch you husband work together. God bless you and keep up the great work. Chao! G
I made the Cole slaw this year and we are really enjoying it. We were so surprised at how crunchy it is
she is so genuine, simple and just beautiful.. real life. love it
I heard that if you put the onion in a microwave for 30 seconds it won't make you cry saw it on food network. Also to get the onion smell off your hands when washing them give your faucet a rub with your hands, they won't stink of onion, works great. Nancy from nebraska
I haven't tried canning beef yet but I canned chicken, raw pack, no water added, and it makes its own juice and it tastes better than the store bought canned chicken. So good! I want to try raw packed beef and see how that goes. Thanks for all the great ideas of things to can. I love how you multitask.
I love canning all year but winter is definitely my favorite time to can!! I'll let the canner hear the house so the furnace doesn't run as much!! We have just moved and will have a big wood stove for heat now so that will be lovely!
That’s a great idea!
I can't imagine that you do not love to cook. You sometime smile when looking at what you have cooked, baked, or canned so you really look like you are enjoying it. But it's sooo nice that you do it and your love for the outside is understandable. I can't wait for a gardening video. By the way, I notice you don't wear an apron! Why? Thanks from Central Oklahoma
I’ve tried, but I feel uncomfortable in them for some reason.
@@LittleMountainRanch I don't like them either. My gran would sneak up behind me when my hands were in the bread bowl and tie an apron around me. No escaping her. I used to can and all when much younger but as an older single city dweller I do not have the room or the need. With the way things are getting so expensive I may do some again.
What a fantastic channel you’ve created here! You’re so incredibly inspiring. I loved the mini field trip you took us on. Wonderful content, subscribed 👍. I see binge watching in my immediate future.
Dried carrots are good to have on standby ❤
I laughed at 12° being quite warm! I’m in Queensland Australia. That is a cold day in winter for us! Summer days are in the 40° range!
Love quesadilla
Parts of B.C has gotten to 40° degrees in the summer as well. It gets hotter then haidies here, and freezing cold in the winter. Like -20 to -40 or more in some parts of bc. It's great fun. We got it all!
All the food looks delicious 😋 😍 😊 🙂 ☺️
Thank you for sharing planting garlic. That is on my to do list this weekend in Iowa. I have never been successful, but no venture no gain😊!! Will try again, and hope for the best.
I made cranberry sauce but ended up adding cherries as well. It is some of the best sauce I have ever had. We can't eat poultry without it.
I’ve heard that, and will definitely try that next year.
@@LittleMountainRanch I got the recipe off The Kneady Homesteader video and it is called Christmas Jam.
That is interesting my Christmas Jam uses strawberries and orange sections diced up . But think I will try the cherries . Sounds yummy .
Have you ever tried rosehip jelly? Rosehips also have pectin in it. You should have lots of wild roses in your area.
I have! We pick rose hips every year and make tea with them.
@@LittleMountainRanch I have never had tea. I will have to try to find some rosehips. They aren't as plentiful where I live now as they were when we lived in BC.
Hello Dan! You guys are a great team!
We just finished supper, which was spaghetti, and we had garlic toast. We always have garlic toast with pasta. I'm originally from south Georgia now living in Alaska. Everyone I know eats garlic toast, too! This was a fun video. I just discovered you last night. ☺️
THOSE SANDWICHES SOUND YUUUMMMYYY!! Good to see Dan. You work so hard ♥
Such Yummy food.
I make my coleslaw the same way, only I make a sauce with the mayo and sugar but I alo add apple cider vinegar to it as well. It is so good that way
Your energy level is on point! I’m jealous.
for french toast I also add a few sprinkles of sugar and a lot of cinnamon and I don't soak my bread because I don't like the Soggy insides and it tastes great and everybody that's tried it has really liked it the secret is vanilla though and you're a very busy lady
Good morning Little Mountain Ranch. That l😊😊ooks delicious - the perfect family supper for a cool Autumn Saturday. Thanks for sharing and have wonderful weekend.
Yes that steam canner looks great!
I make refried beans and Spanish rice and corn or a simple salad just lettuce and quartered tomato. I’am so glad I came across your channel I am 69 yrs old and have enjoyed watching you cook canning and your Magnificent gardens . I live in Apple Valley CA. High Desert if I could tell you what I started doing is lay out the tortillas flat on a baking dish put sauce on bottom and then put your tortillas down and layer it with chicken onion black olives and cheese and repeat it’s faster 😊 your home is beautiful. ❤ God bless love Peggy
❤️ thank you, Peggy.
I think you were the twin I was supposed to have in my life. I cook outa need but don’t care for it. Simple recipes that go for more than one meal is best. I love to garden, but feel the same, it’s way easier to buy at the store. I gotta plant my garlic today. I’m late too. Enchiladas looked great. I add a splash of vinegar to my slaw to help it break down/digest better.
My eyes are extremely sensitive to onions. At work one day I was given the task of breaking down an entire CASE of onions. There was a portable fan blowing behind me, forcing the fumes away from me and as a result, I didn't cry one tear. Quite a good solution.
Amazing lady ❤️ Thank you, friend
Great cooking ideas; thanks for sharing! Many blessings to your family 🤗❤️
Beautiful sun rise..loving how beautiful your pantry is looking..❤️
Coleslaw is also nice with some grated onion and apple.
When we have enchiladas we have salad on each plate, preserved, and I top it with salsa and sour cream. It’s yummy
When my family makes French toast, we also add cinnamon to them. Super yummy. I rinse my onions with a little water to cut the eye watering. My dad always claims that his coleslaw is always better the next day, too. 😁
Loved it.
I enjoy all of the videos I've watched so far also learn a lot from the comments section as well which I think is a plus. All your meals look delicious. I have never had enchiladas before as there are some combinations of food makes me gag. One of these days I will try it. I notice that the older I get my palette is changing and I find that some things I balk at eating I find that I really enjoy them the first time around.
The comment section is so great! Nicest group of people here. Welcome!😊
As I take off my rings I just go ahead and mark the lids. I keep a Sharpie in my canning lid & ring bins. It has helped me greatly so it know what is what
Great video, hi from Ireland 🇮🇪
I really enjoy your videos. I, too, have often thought it would be easier to go to the grocery store, but by growing my own I know how it was grown and handled. I know that there were no chemicals. Yes, it's a process, but like you I enjoy it until we get to this time of the year. I'm getting tired.
Yup, I feel that.
Love your videos.. glad to see Dan. More please!
Very good video ma'am. Thank you so much for sharing.
Found your youtube just a few days ago and i am hooked 😂 thanks for inspiration. Greetings from the woods in Sweden 🤗
Welcome!
Hey! Great video as always. Usually I add an apple to my coleslaw, it adds another dimension and minced garlic for those who loves it.
You can also make some sort of canned cabbage salad. Any vegies like beets, carrots, peppers, onions, garlic, celery, all combined salted first for couple of hours, than squeezed and put into jars. Covered with marinade of water, vibegsr, sugar.Than water bath canned for 20-30 min. Veggies remain crunchy abd almost l
Cheers from Toronto
All sounds so good! Hey from BC.
Side salad or my favorite out of all coleslaw
In Texas, pinto beans and Mexican rice are the side dishes for enchiladas. Gasp, you wouldn't find beans IN the enchiladas lol. (I think it's a good idea, sshh) Then a little pile of iceberg lettuce with a few tomatoes and a small plop of sour cream on the little salad. I do my coleslaw almost the same as yours but add a splash of vinegar and a splash of cream and mix it in with the mayo before I toss it with the cabbage and carrots. If I have spring/green onion, I chop a little bit of the in for color and the flavor is nice too. I've been fortunate enough to travel a bit and the very best food I've ever eaten has been simple but quality ingredients. Good food doesn't need to be fussed with. The way you're vlogging has been so helpful, I appreciate you!
That makes sense. We all loved the beans in them and the kids asked for more next time, so I guess that’s the way we’re doing it from now on. They were seriously delicious!
Thank you so much, your support means allot to me.
Love your kitchen ❤️
I like topping my pulled pork with coleslaw.. just adds that bit of crunch and the flavours mingle together well.
Same! So good.
I was raised the same..we grew it..we ate it...but just think in this day and age of all the chaos..you and your family will be fine because you have an extensive skill set of growing your own food..preparing your own food..and surviving
slicing/cutting onions with a very sharp knife helps reduce the "juice" from expelling it and throwing it in the air making your eyes water 😊
I am watching the episode where you mention your freeze dryer. If you don't know Becky fro Acre Homestead she uses one as does 3 Rivers Homestead.💙💙💙
Love your kitchen!
Love the tips on lids and stacking jars for storage most UA-camrs don't mention that. 🍲 Just wanted to add to mention read stove manual on burners not all are best for canning for temperature and coverage of the pan/pot on the burners. 😇
Could you make a video about the science behind canning...the difference between steam canning and pressure canning...when you can/store food and not refrigerate it, why it does not spoil? Haven't been able to find out too much on the world wide web on this. Thank you. Happy Holidays to you and your beautiful family.
That’s a great video idea!
I love homemade cranberry sauce, so much better than store stuff. I also can cranberry cherry sauce which is good enough to use as jam on toast. I've burned a candle while cutting onions and that works also.
I ser a fan next to me to create a cross wind. Also if eyes are actively burning from onions, I just lean over top of open flame of gas stove and the heat helps dissipate the burning quickly.
I so love to a turkey, stuffing and cranberry sandwich :) I am so glad you mentioned the steam canner today I was going to ask you what it was. I think I would really like that much better as well. Would love to see a bit more of how it works when you know it has reached when to start timing if possible :) I love seeing new things shown to me if that makes sense. I can read it too but so much better watching. Oh my gosh the Enchiladas look amazing and so does the coleslaw. I started canning 8ish years ago and was so afraid those first cannings. I self taught via all info out there trusted sources, found people who did for advice etc., was so determined and after I really did not kill anyone and my family so so so loved what I did, I really have it in my blood now and wish that I had been doing it way longer. So love you have been doing it forever and love that Claire has a joy for it too. I also believe as you it is a lot more work than a store can but yes there is that emotional and better healthy feeling. hugs
Hey, friend. I’m in the process of fine tuning the format for my videos and trying to find a balance between having them be, a kind of ‘come hang out in the kitchen with me’ and ‘how-to’. Im leaning more towards inspiration in the kitchen than full out how to’s although Im trying to share as many details as I can. My mom and I are working on a cookbook to act as a companion to my videos so hopefully that will fill in the gaps.
❤️
@@LittleMountainRanch I was going to mention last video as well how wonderful the new way you are doing your videos are. It feels like we are in the kitchen with you having a girl time so to speak :) I love it. The cookbook idea is very exciting. As always hugs
Hint to prevent crying while cutting onions, set a fan next to you on counter to create a cross wind that will blow the onion spray away before it reaches your eyes.
Harvest right (rite) freezer dryer has been sent to several Homesteaders in the southern states. I wish you could get one sent to your ranch.
I may have one on the way. 😉
One of my neighbors in the 1970s was Maurice Stevens. He was retired, drove the school bus. He still kept a few Jerseys. If I gave him wide mouth gallon glass jars, Maurice would charge me 80 cents a gallon, delivered. My fondest memory of him was Maurice frantically beeping the school bus horn and shouting for me to come out of the house and remove my Toulouse geese from the road. He had school children to deliver! My twenty geese were having a standoff with the bus over ownership of the road :-O
We raise grass fed beef. I have wanted to try canning chunks of beef. Also chicken breast. I have a 915 All American canner. There are only three of us on the farm, but I often share. My neighbors like to trade and I also enjoy making up gift food baskets. Chelsea, I am new to our channel, but so far, your foods are almost the same as what my Grandmother Hazel taught me.I just made her green tomato mincemeat.
The stores in New Hampshire are now loaded with fresh cranberries. I am putting bags of them in the freezer every week. I love homemade cranberry sauce and cranberry cornbread. How many children do you have and do they follow suit with your and Dan's lifestyle? Learning the New Hampshire Old Ways was the best gift my grandmother and her sister-in-law Annie could have given me. I do enjoy cooking. My best friend had 8 children and lived on a farm in MN. I would help her form time to time. I can see where it could be a challenge, if you had to come up with recipes and nourishing meals 24/7. I try to cook ahead when that is possible.
If you have an email address I can send you photos of our 3rd generation farm. I don't use Facebook or other platforms. Thank you for sharing your day with us! ~ Diane
I love canned beef.
Shredded cabbage with salt, pepper and lime juice is a Southwestern side down here in Southern California.
We make enchilada casserole and top it with shredded cabbage, diced tomato, cotjia cheese, guacamole or avocado, salsa, and hot sauce for those that like the extra heat.
You make it all look effortless and delicious. 🤗
I love black beans as a side with enchiladas
The best part of wearing contacts, your eyes don’t water when cutting onions. 😊
Do you use a planner to keep everything in line? Would you be willing to share how you approach it if so? Thank you! Love watching other peoples systems. It’s so helpful to get an idea for us newbies.