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yeah, those blades are not holding up

Hi, new subscriber here! That will be a great greenhouse!

Also where is this wishlist you speak of?

I would love a fig tree, just don't think I can make it fit on my apartment patio.

I was actually thinking of getting a persimmon tree for the kids house. Local nursery has them as seedlings and ready to transplant. A Fig might also be a good tree for that property, just don't know where to put it, if I still want the persimmon. Uncle might enjoy a fig tree to grow, you'd have to contact him over FB

Yup, they're made in China. Don't get rid of your old set, pack them away for now. We can look at future options later

Don't through it out. Make a broth or a base with it.

The more people put bacon on deer the farther we lose our country, putting bacon or ketchup on deer should be a sin.

What in trailer park meal is this

Nice one

I made these! So good! More like a ranch style bean, which I love!

Move to fast. Not close enough. I had to stop watching

OMG you had me at that tea set D: its so pretty

I'm looking to make a chicken tetrazzini with leftover chicken from stock, and the last of my canned chicken from last year. gonna add in a lot of mushrooms and pasta 😁

i want but my inner diabetic is screaming god no why lol

Excellent mam 💝

I can do the old Death by Chocolate, and maybe the NEW Death by Chocolate I learned from Culinary school.

I'm going to be trying the ice cream in a couple of weeks, thanks ❤

Thanks for the great simple fast recipe! Noe go get cooled off and hydrated, you deserve it! Cheers!

HI! I'M A NEW SUBSCRIBER! GREAT VIDEO ON SWEET POTATOE VINES! HOW ABOUT A PEAR SALSA? GOD BLESS YOU! HUGS FROM MASSACHUSETTS. ENJOY LABOR DAY WEEKEND!

Two requests one of the requests is for the pears, pear ice cream and if you can't have dairy that's fine the hubby can't either, he can have a little pear so I thought ice cream might be good. Second request something I have heard of a lot but never been able to try because there's no place that has it out here. Pickled watermelon rind. Have you made it, and is it good?

Informative post! Thanks!

Claire's birthday was on the 18th.❤️

And that shower didn't need the hot water tap to be hot..

NICE

I started growing sweet potato leaves for the leaves not the tubers. It will be nice to buy /get more vines from you for me to grow more sweet potato leaves please ❤

Looks delicious!

You mentioned a 1969 German cook book. Can you tell us the name of it?

Great work but hard work and time consuming. It is very tasty which makes me eat more. God blessings. The near nature my food the easier the healthier and less processing . I trade health for good taste meaning health is first micro biome second and taste last. Thanks for sharing this amazing recipe with us.

also, if you can get a hold of JJ, see if he can use half your worm colony for his garden next year. He's going fallow for this year, but conditioning the soil.

if this trend of 100F weeks are gonna be a thing this season, I may resort to having salads for meal replacements. I'll be melted

What is the seasoning you used on the catfish and the oven temperature and for how long? Would like to try some here even if not fresh caught. ❤️

Mine were prettier

Looks delicious! My Armenian friends have something very similar, i just can't remember the name right now.

cloud cover or not, it will still get dark as night

Don't try to take a picture of the eclipse with your phone it will fry it. Use the eclipse glasses over the lens first.

the path of Totality may go overhead, but it's looking like it may be grey outside again for the event. Sads...

OMG when you cheered about the grapes i so glad i was alone XDE i cheered so loud lol

i have been thinking about getting little window pots and starting a little window garden here at the apartment sense i been watching your videos

I had to Subscribe.. You're family, LOL!!

Grandmother's canner lid hit the ceiling and left an impression when she was canning green beans. There was glass and beans everywhere.

Your pupadoo in the background made this super cute! I've got much bigger dogs but they still have the exact same reactions when I'm cooking, especially meat lol! You made a really great point, too, that the cost of the ingredients together costs about the same as buying the same amount of pre-canned soups, but when you make it at home it's significantly healthier. It's always good to know what you're putting in your body, regardless of if we need to follow a special diet. So in my eyes, it's worth it to make it all by scratch, even when it's going to take longer.

Perfect video, sweet lady! I finally made it to the end lol. Again, I LOVE that you made this video, it's SO important that people don't forget the simple methods that kept - and still keep in some parts of the world - alive and thriving for new generations to grow strong. If the world really gets as bad as it's been heading towards, then we all might be forced to resort back to those simple methods anyway. People like you, my dear, are the exact ones that are going to help those clueless government-dependent people (dare I say fools? lol) get back on their feet when we all own nothing and are equally suffering.

You are EXACTLY right: water bath canning is nothing more than slow-build pressure canning. It's literally the same thing but at a more gradual build. And for THAT reason, it's also safer than pressure canning. (that's not to say that pressure canning can't be safe if you do it right; anything can be dangerous if you do it wrong).

For the water level, most rural dwellers in Europe and Asia who can (again, only water bath canning happens outside the US) put the water only up to the neck of the jar. I'm not sure what that method is called, but they successfully can like that all the time. But everyone is free to put the water at the level they feel more comfortable with.

I want to add that the Amish sometimes add about a teaspoon of vinegar (theirs are usually around 9%, though, unlike the ones sold in stores which are 3% to 6%) to cut down their waterbath canning times.

I LOVE LOVE LOVE you for this. Pressure canning never worked out for me because when I started it, I lived at an elevation where the pressure canner I got - a gift from my favorite aunt because I couldn't afford one myself - could handle the elevation. I gave up for awhile, then I started watching wonderful Heidi and Rain Country, and I did my own research, and I learned exactly what you said: the US is the ONLY country where it is illegal to waterbath everything, and it all comes down to money. People would not buy pressure canners when literally every pioneer survived and thrived just fine on waterbath canning up until pressure canners were put in stores, so the USDA/FDA said it was "dangerous" to waterbath low-acid foods. The same with re-using lids, they said it was "dangerous", but if there is nothing wrong with the lid, then it is perfectly safe and cans just as well as most brand-new lids. So I learned to waterbath everything. And I have no regrets. Why "fix" something when it was never broken? If you do it right and don't skip the important steps, anyone can safely can any type of food.

Did you say Ph strips? Use to test food?

Can you water bath Homemade soups?

Can you water bath spaghetti with a meat sauce?