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The peppers would do my sensitive tummy to. Burning for sure. I am having stuffed yellow peppers for supper - I do eat the mild peppers.

Hey!!! He is something else!!!

Hey!! thank you!! I love getting fresh asparagus too! I was so happy with the milk and juices too!

I'm so glad you enjoyed it! I had a blast finding all of these treasures. 😄

I am having a great week!!😊 I hope you are having a great week too!

Thanks, I’m always on the hunt for good deals. 😊

@@MamaToAll_Homestead I went to Ollie's right after I watched your haul..and yeah they did have some good deals! I stocked up on lunch foods for work. Have a blessed weekend and looking forward to your next video 🙂💝

Hi Birgitta!!! 😊 thank you 🌺 I would be so happy to be able to share!!!! It might not be too good when it gets to you!! 🩷 lol thank you again we really did get some great items. Big Hugs 🥰

@@colettebishop2173 I will look into that. I live a good hot sauce

@@inkheart1954 I have plenty to share!!!!

Yes!!! I love some veggies

Ooh yes! I will share the recipes when I try them! I am actually looking forward to making them.

You know I am going to! I am pretty excited to try some of those. I do love the recipe cards. It’s just so nice.

Yes!!!! Use what you have. I love it. I am interested in the stems being used for yogurt starter. Please explain. I have never made homemade yogurt but would love to learn.

@@MamaToAll_Homestead It sounds crazy, huh! They didn't have factory made starters thousands of years ago so they used cherry branches, grasses, grains and plant stems. Apparently, there is yeast on plants. Don't let the internet fool you that yogurt can only be made from high fat milk still warm from the cow. I've made yogurt from all kinds of store bought milk and starter and incubation methods but this is the easiest and most fool proof method, imo, ymmv. Any hot or sweet pepper stem will work but we like jalapeno. Fresh stems (not cooked) and can be frozen but let them come to room temperature. I'm cheap so once they're thawed, I'll pull off the teeny fleshy part that is still on the stem under the cap and freeze it and eventually will have enough to flavor a dish or add into a savory cheesecake. We don't buy milk so I use instant dry nonfat dry powdered milk and reconstitute it. The package directions call for 1 1/3 C powdered milk per shy quart of water but I'm cheap and only use a very slightly rounded 1 C. Cost for a quart of homemade yogurt is $1. Do the normal constant stirring to heat to 180 degrees not letting it burn. Immediately, pour into a glass quart canning jar so it doesn't scorch in the original pot and cool to 115. Then stir in about 4 pepper stems. Set the uncovered jar into the oven. Don't put the lid on or it'll seal. Turn the oven on the lowest temperature or if electric to when the red light comes on. Count to 60 (1 minute) and turn it off. Let it incubate about 5-6 hours. During incubation, warm the oven 1-2 times counting to 60 and turning it off. It should be firmed up but if not, warm and check on it after an hour. Done! If you don't want to tie up the oven usage, it can incubate overnight. The longer it incubates, the tarter it will be. I like this method because it is 99.9% fool proof and gives almost zero whey. The only fool is me forgetting to turn off the oven so it ends up with a LOT of whey but did give a lump of ricotta type cheese. The ricotta be frozen and the whey can be used in various dishes like soup or gravy. I used regular milk once and forgot the powdered milk so it wouldn't firm up using stems but no lose since that is an unflavored yogurt drink. Powdered milk is used in most homemade recipes to help regular milk firm up. If you want it flavored like store bought, stir in a bit of dry powdered jello mix before putting it in the oven to incubate and the gelatin will help thicken it in the fridge if you've gone the regular milk direction. Ok, chaining. Save the last 2-3 tablespoons in the jar of batch 1 as the starter for batch 2 (no need for new stems). Then save a couple tablespoons from batch 2 as starter for batch 3... and 3 to batch 4. You'll probably want to end at 4 because any recipe will be too sour and icky. Then you start over with new starter. Or fill ice cube trays with batch 1 and you've got new starter for months. Use 2 frozen cubes at room temp as future starters. So, you're worried about the jalapeno taste. In batch 1, there will usually be a slight warm spicy taste (we barely notice it anymore) but the chained batches it will taste like plain yogurt. But batch 1 can be turned into a veggie dip, a sauce or a savory baked cheesecake. Any of the chain batches can be cheesecake or cream cheese or ice cream or sour cream or use it in cooking as a sub for milk or whatever. This method gives so little if any whey that it doesn't need to be strained so go right ahead using it as is for a substitute for cream cheese in a savory cheesecake - 8x8 pan, no crust, (*no sour cream or heavy cream*), 1 qt yogurt, diced fresh/frozen jalapeno to your taste, cooked crumbled bacon, 2 eggs, sugar, 1 small orange, orange zest, ridiculously cheap homemade vanilla and whatever you wish and bake.

Forgot - if you want homemade yogurt and don't have pepper stems but do have a bit of store bought yogurt with "live cultures" listed on the container, then the starter would be 2-3 tablespoons just like above and can be frozen in ice cube trays and thawed to room temperature. Same heating and cooling and incubating. There are a dozen ways to incubate from camping coolers to old fashion heating pads that don't turn off. Using regular store milk, any fat (Shhh, using $$$ whipping cream is sinful!!), you'll need to add 1/4 C powdered milk to help thicken it. If you're going for a flavored yogurt drink, ditch the dry jello powder for kool-ade dry powder or other water flavorings which can be added at any point.

Our neighbor has been waiting 7 months for Soc Sec to start her widow's benefits. They're backlogged 9 months!!! Guess the government is too broke or is printing out checks for illegals to bother getting US citizens their own money back to them in times of great need. I've been taking her baked goodies and tell me what you think of this new recipe stuff.

@@karendiane9154 if you aren’t against it, you could send me an email with the city and state you live in and I would be happy to look into this for you. A lot of times there are many food banks that people do not know about. Most times they only know about the bigger ones. I do not mind looking into this for you: I believe everyone should have access to the resources.

🩷🩷🩷 thank you 😊

Yes, soup and chili are perfect for freezing and having on hand. And I too love soup. I could eat it everyday.

Ahhhh why am I just now learning this….. that really might make a difference. Thank you. It does make sense.

@@teresamohr9718 very happy to hear!!!! It’s a great help to so many!!!!!’

Thank you 😊 it really is a great skill to know how to can and put up veggies.

Thank you 😊 🩷🩷🩷

Thank you 😊 Yep… they can’t taste spicy! 😂 it’s so interesting as chili flakes are also a natural dewormer for them!

Thank you 😊 we really do get some great stuff. Yesterday they had soooo much produce they were giving away 50 lb bags of potatoes again and unlimited jalapeños, butternut squash, sweet potatoes and apples. I did pass on most of those as I still have a fridge full of them. ❤️

I do love a good jalapeño pepper!!! So many ways to stuff them. Thank you 😊

Ohhh 😮 I have never premade and froze them. I will be doing that this year!!! Having them premade and in the freezer will be great. Thank you 😊

It’s a bit overwhelming but I just keep telling myself…. Hard work now for easier days ahead. It’s so nice to be able to receive. I am also taking some to work to share with others.

@@lorafuhs 🩷😊

I’m so happy you enjoyed it!!!! Oh wow, well just look online for any of the “mock” recipes and you can surely make them at home.

Hey that’s great work. I canned roast beef for the first time. It is so good. Chuck roast was on sale for 2.99 lb. So tender after canning. I have canned some hamburger meat. I agree with other folks I don’t like the texture. Can be used anyway. I just will not be canning more. I have canned lots of chicken breast. We enjoy it and it is so useful. I need to can some beans.

Not canning but have some carrots in the dehydrator and froze the teeny end pieces for soups and because they fall through the dehydrator holes.

@@bettyir4302 That still is putting up food. Good job.

I’m exhausted just reading that… you are amazing.way to go!!!! I am very proud of you!!!! I did make some chicken bone broth and managed to get 14 quarts canned and I have 3 quarts in the fridge. Now I get to can up some pickled jalapeños😊

@@melissawilkinson2652 thank you 😊 you’re the best!!!