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🍁wow great idea❤

🍁 thank you for a different recipe❤

What dehydrator do you have?

Please tell me the name and brand of thev5 liter water holder

Those pre-cooked dehydrated meals are also a great standby for when the power goes off and you don't want to waste your emergency gas supply, or you don't feel like cooking, e.g. you are under the weather or it's been a hard day/late coming home. I heard that pressure cooking poultry will do the same to the texture of the meat as freezing does for re-hydrating. Not tested it myself.

please stay connected thank you

yummy sending my full support thanks

Lovely video!

the way we used to eat as children was quite unusual compared to today's meals and the preparation was less - I often think my mother didn't like to cook anyway. Breakfast - Poptart or on weekends egg and toast with bacon and for lunch tuna and mayo sandwich with cookies - not much fruit or veg and also for dinner macaroni and cheese with peas and milk for a drink - not much salad either. Only on special occasions.

Who is this dreary doomsday prophet? We don't eat a full lunch as a snack in Canada. Kids might have a yoghurt or cookies or a veggie with dip. Also, how are kids eating at 9pm? How do they wake up for school?

I was lucky if I was able to have half an apple after school.

All of this food looksv typically British: vile and disgusting.

I guess you've also just explained the childhood obesity epidemic...

I personally think most people over eat generally. Im accused of eating like a mouse, but i don’t lack energy or stamina and I am 57 and work out everyday.

I've cut out breakfast because I believe in intermittent fasting and only eat a dinner at 5.30. It's conversations we're going to have to have with ourselves and interesting to hear others views. I ponder it often.

Welcome to my kitchen! 😂 I have a flew slices of bread or a bun usually for breakfast today.

Very interesting to hear your perspective around this and your experience with how serving size has changed since you were young. For me personally in NZ with no kids as a vegetarian my eating habits have changed over the last couple of years as food has got so much more expensive. I am no longer buying much processed food like fake meat. It is just too expensive. Instead I've been getting my protein from lentils, beans and eggs. Even the price of eggs is a bit shocking. I am looking for deals again now. Going back to my student day tricks of getting vegetables from the cheap veggie shop near campus and only eating what's in season. I don't have kids. I am struggling to decide if I can even afford to raise them at all.

Great tips. I'm in the UK and we have slightly different ways of doing stuff. But love all that factual content for others to read. I don't use the silicone burp lids because as I've stated before they can go baggy and not work effectively and in the UK they're quite expensive and might even be made from different silicone to the US and as a alcohol home brewing nation these are by far superior and recognisable to the british.

Generally you use 2% to 5% of salt by weight for lacto-fermentation. Over 5% you kill the lacto bacteria.Typical for Sauerkraut and things like Kimchi is between 2 and 3% of salt. So for 1kg of Vegetables you use 20g to 30g of salt - similarly if you're using a brine and/or don't bruise the vegetables to get enough liquid to cover, you use 20 to 30g of Salt per liter of water (a tablespoon is about 15g). The less salt and the warmer it stands the quicker it ferments but you also have a higher risk of mold or yeast growing. Rule of thumb: if it's above 18 degrees C (about 65F), go for 3% salt to have a safe fermentation. The salt and the absence of oxygen will suppress the growth of stuff you don't want. So don't open those jars too often - better let them sit of a good week. If you're in the US you will probably use Mason jars for this. You can find reusable silicone fermentation lids online for those jars. They're easier to use than the water traps seen here and you can toss them in the dishwasher afterwards.

Great tutorial. Thanks for sharing!

Smart lady knows what's up. Food, water, shelter. Bit of organized chaos though. I need to learn canning.

I'm back 😊. You mentioned meat to store my meat I freeze it Hard on a cookie tray then dip it in Cold water to give it a thin ice glaze, to avoid freezer burn, then wrap it for return to the freezer. Working great so far. Thanks again.

My frig door's full of condiment's and water, the Bottom shelf has my butter, cooking fats (lard, crisco..), extra Oils to extend their life. Next up pastry flour, yeast, current fresh veggies . Top is milk, juices, eggs, left overs. Everything is stored in glass or double bagged to keep fresh and avoid leaks and spills. Love ya,❤, seldom thought of my frig arrangements unless I was cleaning it.😊 This was a very refreshing video.

Such a great topic! Fast meal ideas are so helpful!

Oh wow! That will be so convenient to have the meat ready to go on the shelf!

Great video. Not a lover of potatoes but always good to have some on hand. ❤

Swimming goggles work rally well for eye protection.

Dehydrator is next on my Xmas list 👍 Great video

Great idea with maximising space on trays by shingling the carrot discs. As soon as they start drying and curling and shrinking, they will allow even more air between them.

Those little notes are so cute 🥰

I’m amazed you don’t have more subscribers. Your videos are inspiring

So refreshing to have uk bottling/preserving channel. One question what is ugly chicken? I shall be checking out your other videos too x

Spoken like a true prepper - don't rely on your freezer beyond a stopgap. As I live off grid with a very small solar/hydro system, I can't run a freezer except during a glut of power (rare). I prefer to dehydrate most things (and ferment only a few), but again, opportunities for that are intermittent as the sun shines or the wood stove is going, so I came up with the idea of temporarily storing some veg in a large jar with brine as though I was fermenting it. That gives me time to pull out just as much as I can dehydrate when the opportunity arises. The partial fermenting adds an extra bit of flavour without being too salty.

One more Brit here, from Wales. Been dehydrating for a while and done some fermenting. As I live off-grid, I dehydrate with solar in the summer and wood burner in the cooler seasons. For better food security, and especially for meat, I want to get into canning as well. As you said in the dehydrating video, a vacuum sealer is essential, especially in our damp climate. Makes hell of a difference. I do that also without electricity as I only seal jars and a hand pump works perfectly fine, and reliably. Which brings me to another point. I came to your channel via Heidi's at Rain Country, the potato dehydrating video, and your question about the vacuum chamber she sells. I didn't want to leave a comment there suggesting an alternative as she makes a living partly from selling those chambers. I started off with an American Pump-n-seal vacuum pump and valves (expensive to ship to the UK), but have come up with a few alternative methods, including making your own simple valves (very easy, and almost free), and vacuum chamber sealing. I've written a blog post about it at my website of the same name as my YT name, with dot net domain. Check the DIY section and look for the "Cold vacuum-sealing containers" post. It's quite old, and I have not added the vacuum chamber to the post yet, but if you check out the image of the Pump-n-seal marinating lid, you get an idea of how to make your own with any flat piece of sturdy metal or other material that will not break or buckle with the inward pressure. I use that lid on a typical s/s food canister, the kind you occasionally find in charity shops. It must be spun metal, rather than a can made with folded seams as they are less likely to allow a good seal. The rim should be smooth and curled over, i.e. not a sharp edge that could cut the gasket. I have several of different sizes, to match the size of the jar a bit more closely, as my jars range from 100ml to 2500ml. When pumping by hand you don't want to pump a lot of unnecessary volume.

So glad to have stumbled upon your videos! I am a fellow Brit that jars (bottles) EVERYTHING! I have done for many many years and I also reuse jars from shop bought products. 😁

Wow you got some good deals! I love dehydrating!

Do you have tiktok?

This is awesome. I have not really seen anyone pressure can in the UK.

Hello, this is the second video I've seen of your's. I enjoy listening to your descriptions. You make good sense. By the way, I'm watching your video from Wisconsin in the United States. I am thoroughly enjoying this.

There are some labels made by Ball that are disolvable when you wash the jar. By the way, I love your jars. They are adorable. This is my first time on your channel.

Do you put any liquid in your jars of bacon before you pressure can? Just found your videos and I really hope you do more. Love how you do the meal with your canned items.

Love ugly chicken! Will try this! I have All the ingredients! 😂❤😊

This looks very tasty.

Very enjoyable! thanks for the idea