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The span is 14’10” the joists are 16’ total

We are so glad you enjoyed it. Feel free to ask any questions you have about the recipes.

I haven't made a video review yet, but I am planning on doing one. As with any stove it has it's good and bad, I have had other stoves and been around a lot of other wood cookstoves and I feel like you have to know what is really important to you and then find the best stove for you, they all seem to have some flaws. example, my Flameview was not painted on the top of the inside of the oven and would rust and then it falls down, also I found it was hard to completely damp it down, it heated unevenly in the oven. I have been around a lot of cookstoves over the years so If you have any questions I can answer I am happy to do so. We do have a video on cooking and baking with it.

@ Thank you so much for your reply. I am in the process of buying the Heco 520. This will be my first cookstove. I have family with the Pioneer Princess. Like you say I’m sure all stoves have their quirks. I was just hoping to hear that it was holding up well and a good heat source for you. We are going to be installing it into a new build home. About 2400 sq ft. Does it bake well? Evenly? Do you have the full stainless top or inserts? I will look for your baking video. Have a good morning. Thank you again. G

@@TheFamilyFarmstead In case you didn't find it yet here is the link to the video I was talking about ruclips.net/video/wq00zqAlnWw/видео.htmlsi=PTqRvzV8_-3vey0J

@ I did, thank you.

@@TheFamilyFarmstead We are around 1800 sqft and it is basically our sole heat source for the year (we RARELY use a small diesel heater) but it can get chilly upstairs and in our bedroom which is far away from the stove in really cold weather. When we designed the house we meant to have another stove in the mudroom so we didn't try to put the Heco in a central location. Depending how cold it gets where you are, I would consider a secondary heat source for the colder times. It does bake pretty good, things towards the very back or sides get hotter faster so if you have a cookie sheet the edges will bake first, if I make pie I keep them to the centre, min you 🤔my fire brick need replacing so that might fix the issue cause I think it was fine when I first got it. Cooks well, I have canned on it and it got hot enough. I have the full stainless steal top with the two circles you can remove, I wanted to be able to open those to pressure can and wanted one that wouldn't get damaged with my cast iron etc. My friend has the enamel top, if you want I can ask her how she likes it? So since you are in the process of purchasing it, I don't think you have time to wait for me to film a review, so here it goes, I can heat my hot water and have it plumbed into the house; it's pretty easy to clean, I like that they made the firebox go down from the door so the chance of coals falling out is less and that way the summer grate is then even with the door not way up in the air like the Kitchen Queen. I love the shaker at the back, it is so nice for getting the ash into the pan and getting the fire to pick up again without having to open the firebox to scrape the ashes; I love the damper, burn time, pretty even cooking in the oven (way better than my Flameview), the oven racks can be spaced out evenly and that there are four options for where you can put them, the fact that the oven is painted on all surfaces. The slide out oven bottom I like but see also under things I don't like. Another thing I like is the height of the warming shelf because I have no trouble with tall pots (unlike the Quisinart). Ok so there is probably more I like but this would be too long and I want to get to some things I want you to know. the way the firebricks are arranged in the firebox (they are easier to remove and replace than the Flamview but they don't stay in place very well, the fall down a lot). Next, the knobs are wood which originally I thought I liked but the knob for the glass air wash (on the firebox side) got too hot and the threads stopped working and it came off and when I visited the showroom the one In the showroom was missing it as well ( I think it might be a common problem). The slide out bottom in the oven, underneath it the paint bubbled and flaked. The spring for the oven door is hard to put on and if you leave the oven door open too many times it stretches and doesn't keep the oven door closed, after the second time, we just jimmy rigged it with a hook, I would much rather have a different design like a weighted door or a MUCH stronger spring that doesn't go on with so much trouble. The warming shelf is not very deep 🤔 When I put a casserole dish on it, it barely fits, and when I put a cookie sheet it hangs over, so I feel like if it gets nocked it will fall, but it was free included with the stove so I guess what ever, the food does heat up on it and wood stay warm so it does do that, could be a little heavier duty but again it was free. Oh one thing I will add, but this goes for almost all front glass door fireboxes, you get really hot standing in front to stir things, even to the point of your clothes smoking, so make sure that the way the stove is situated in your house that you can stand off to the side of the stove to avoid the heat. I also don't like that the oven is supposed to stay closed all the time, I find that the oven temp even with the redirect off is still way too hot so I want to open it but then the spring stretches, with the Flameview they designed it to be kept partly open top let more heat into the house. Ok I think that is EVERYTHING that I don't like? I know the list of likes looks small compared to dislikes, but I thought it was important to mention everything I don't like, and really there a lot of things I do like. I was between buying a Kitchen Queen and the Heco and I didn't like the look of the Kitchen Queen but my friend got one and I have to say I wonder some times if I made the right choice 🤔 it's hard to know as I haven't cooked or baked on hers, but the build of the stove seems a little more heavy duty, and I there is a rail going around the entire stove top, that I think you could get a thing to hang on and slide infant of the glass door to solve the smoking clothes issue possibly. I think it had all the same options except maybe the damper? and I didn't like the summer great on it as much as the one on the Heco. If you aren't committed you might consider the Kitchen Queen. If I could do it over I might have got the Kitchen Queen but I guess I won't ever know for sure. I am sure it has its flaws as well, every stove seems to. Hope this wasn't too long, hope it helps and thanks for watching, and if you have any questions about what I said or if I missed something you want to know about just ask and I would be more than happy to answer. I did leave a link to our baking video in another comment.

It's just a connector.

It’s called an XT60. It’s a specific type of connector and the 60 stands for the amperage it’s rated for I believe. Definitely not required but I had them lying around so used them.

Yes, not the best year we have had better corn, but we are thankful to not have to worry where we are located with it crossing with other GMO corn so it's a blessing.

Start with things hard to do wrong, like baked potatoes etc, where the temperature can fluctuate and it doesn't really matter, and also things that don't take super long, if a steady temperature is required. Depending on the stove it is easier or harder to keep the oven temperature even, so while you are getting used to your stove, stick to easy things, or even just watch the oven temperature while you are having fires so you get to know the fluctuations. It is a bit of a learning curve, but you will love it when you get the hang of it. The key at least while you are getting the hang of it, is to not get distracted and walk away and leave it, at least until you get used to how your stove works. If you want to bake bread in it, use a dutch oven inside the oven like I did in the video. With a dutch oven the bread will just cook slower or faster depending on the temperature but it is a buffer so that it is less likely to not turn out. We have been cooking with a cookstove for at least 15 years now and I love it.

@HiddenBlessingsHomestead i will call you 😆

@@alittleheavenonearth Absolutely!! By the way, does your stove have a name or brand?

We got it from Canadian tire, it's a Yardworks 4-ft Steel Frame Firewood/Log Rack/Holder, but unfortunately it has been discontinued when I checked today. To be honest, we had to modify it to make it easier to stack wood on it, by putting steel on the sides and bottom. So I'm not sure I wood buy another one, but it was cheap.We run through that much wood in about 3 days, so in the future I might do something like this lakeandlumber.com/diy-firewood-rack/ but I would use a 5' fire ring instead of the smaller 3' one so I could store more wood. Amazon has some right now for under $100. There are even some more decorative fire rings with wire mesh etc.

I want to thank you so much for your comment. You and people like you, are the reason we started Hidden Blessings homestead. Our family has always felt strongly since moving from the city to the country, that we want to help others in their transition. Long before the channel we were involved in starting an event in the summer called country living skills camp meeting. When we started the channel we thought this is a way to bring it to more people. It's been a long haul and sometimes I get discouraged. This week was one of those weeks. Your comment encouraged me, thank you. If you have any questions feel free to message me on Facebook Hidden Blessings homestead

Yes it does hold a lot of wood and holds it well over night, so that we don't have to restart a fire in the morning, which is great. Yes give the recipe a try sometime, it always turns out well for us.

The heartland's are so beautiful! We have been cooking with a cookstove for around 15? years now. I have been admiring cookstoves since I was a child and was so happy when we were able to get our first cookstove, a flame view, it heated our home, our water, and cooked our food. I wouldn't ever want to be without one.

❤​@@HiddenBlessingsHomestead

We have been growing them up trellises for years and love this method, and this way the leaves stay nice and clean for harvest as well.

@ yes as they can be eaten too awesome

Sorry for the confusion. I did core them because I was making butter with them after juicing. I didn't want to waste the good apple pulp, so with that extra step, I felt I was able to get the most out of the apples and it made delicious apple butter. If you are not wanting to make apple butter, for sure leave the cores. Happy canning! 😊

Since you are thinking of purchasing one I just want to point out a few things we noticed the spring in the oven door can stretch so that it won’t keep the door closed anymore, if left open too often. The wooden knob on the left side (firebox side) gets too hot and the thread stripes and it comes off, seems a common problem.We don’t really like the way the firebrick is kept in place it gets knocked with the wood going in and falls down a lot. The pull out tray is nice but I noticed the paint in the oven underneath it blistered and peaked a bit, could be my fault but just letting you know. To be honest I second guessed whether I should have gotten a kitchen queen. We wanted to hook our stove up to a hot water tank and I’m not sure the kitchen queen has that option also I like the handle for the shaker. No matter what stove you choose definitely get one with the automatic damper, love that, we didn’t have that on our old flame view. We are happy with how long the fire lasts when we shut it down and it burns nicely but there are still some wrinkles in the design.

@@HiddenBlessingsHomestead Hello and thanks for the feedback, I would order a few springs for the handle and replace as necessary as springs are relatively inexpensive. I've yet to find a wood stove handle that doesn't get hot after prolonged run time. As far as the firebrick, I would rearrange them a bit more tightly so this doesnt happen. May need to purchase and extra brick or two to do this. I'm on the fence between the Heco and the Kitchen queen, I will be using the heat tube option for heating my water and storing it to a 40 gallon water tank as I'm in the design phase of that project now. I'm an engineer so I will be designing and installing this system myself.

@@davecalvo6418 My friend has a Kitchen Queen so if you have any comparison questions, let me know.

It was nice, first time the guys had driven out that way. We came back through the states it was nice to be able to stay in the van.

You are very welcome, happy canning 😊

Yes we are slowly learning what works here for us. God is good and there is always something to learn along the way.

It really is, the camera doesn't do it justice.

Yes it really wasn't. I'm glad we had the greenhouse, hopefully next year will be better 😊trying to be hopeful. God always provides in spite of what life throws at us.

We had some the other day, it is sweeter than potatoes, Gord and Ethan liked it as is, I thought it maybe needed to be treat more like sweet potato? I plan on experimenting with them, since I have so many 😆

Yes 1/2 Tbsp per half pint should be fine or you could use 1/8 tsp. citric acid. Don't forget that since there isn't a tested time for half pints you need to hot water bath them for the same time as pints, which is 35 minutes (add 5 minutes onto that for altitudes above 1000 ft above sea level). Happy canning 😊

I left the seeds in and blended them, but if you don't want the seeds in your sauce (as some people say they give off a flavour) then you can use a strainer meant for applesauce or spaghetti sauce to take out the skin and the seeds. I use a Roma strainer (pretty much the same as a Victorio strainer) but you can just use a normal sauce strainer that you can get at most stores.

Cool! Thanks for watching!

Those were the days. Thanks for watching 😊

I'm sorry to hear, I guess we need to start using an external mic more often.

Thank you. I do actually use it for apple butter afterwards, it was so delicious!

😂

Yes we planned to stay there because you told us about it, but I didn't know they had two Walmarts, so I fell asleep and woke up at the other one, and it was awful, so we packed up and headed to that one. It was perfect, thank you for the tip 😊

Hope this is still in time to help. "Acidification: To ensure safe acidity in whole, crushed, or juiced tomatoes, add 2 tablespoons of bottled lemon juice, 4 tablespoons of 5 percent vinegar, or ½ teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon of bottled lemon juice, 2 tablespoons of 5 percent vinegar, or ¼ teaspoon of citric acid. Add sugar to offset acidic taste, if desired." - Pen state extension extension.psu.edu/lets-preserve-tomatoes#:~:text=for%205%20minutes.-,Add%20bottled%20lemon%20juice%2C%20vinegar%2C%20or%20citric%20acid%20to%20jars,Adjust%20lids%20and%20process.

I am not sure but I think this would be the same with the porcelain top, I just use water and wipe it, be careful it will get very hot, use a silicone glove or something like that. Honestly I find most things burn off so to speak, they get dried out and flake off, and I just wipe them off. Hope this helps, I don't have the porcelain top so not sure if it will be the same.

I agree way better than handling hot tomatoes. I have been thinking about trying salsa with frozen tomatoes. Defrosting in bags, draining a bit and possibly roasting haven't figured it all out yet but froze some for the purpose of trying. If I do make a decent product I will try to make a video.

This is my Amish Canner I got it from Living waters store in Elmira Ontario, you can order it from there online, they are really great to deal with. Don't buy one on Amazon so much more money. I checked their website and this is the one, if you are interested shoplw.ca/product/canner-ss-50-quart/?CAWELAID=120472070000011945&gad_source=1&gbraid=0AAAAApOPWBQ_tw-_o8ttzwz8oQOFm7Ldt&gclid=CjwKCAjwl6-3BhBWEiwApN6_krMaZfBkaghEKGTQXGE32WyJTcQzXTreXBfyKZmcIbE75J8iLnUO0BoCmE8QAvD_BwE I also noticed Bed bath and beyond has one made by Vevor (they are selling it cheaper than Vevor is) it is cheaper but I can't vouch for how good it is but it looks good www.bedbathandbeyond.ca/Home-Garden/VEVOR-Water-Bath-Canner-15-Quart-Stove-Top-Canner-Pot-Boiling-Water-Canners-with-2-Canning-Racks-15Qt/37417817/product.html?option=74171679&track=pspla&cid=325038&network=x&matchtype=&keyword=&targetid=&gad_source=1&gbraid=0AAAAAD_EGx8ADu5bjWpbl_LHgqMSURwUs&gclid=CjwKCAjwl6-3BhBWEiwApN6_knLclqrGRDIZc9qjt9p2nxQ4FuibgvfGZCe0FxdjkNASfylKjtBvyBoCVIsQAvD_BwE

Just thought I would mention the one at Bed Bath and Beyond is on sale right now 62.90 off the price, which makes it only $188.71, and Bed Bath and Beyond is pretty good with free shipping and returning things, so if you aren't happy I think they would return it, just a thought.

You are very welcome, it has been a game changer for me.

Wow what a great idea!!! Thank you.

Didn't work

@@ivanyisky Unfortunately with pairs it seems to have mixed results. I think they have to be really ripe. Maybe certain varieties work better than others?? I am sorry that it didn't work out for you.

Yes I wash the tomatoes before freezing them. Great idea saving seeds from them first. Remember when saving seeds, to save from the best, and earliest if you want earlier tomatoes. The skins should come off pretty easily the they are heating in the pot, if not you can use a strainer like Roma or something like that, or blend them if you are making sauce. I do not sterilize my jars for anything I am canning for over 10 minutes, they no longer say you need to, also they no longer say to heat your jar lids, and I quote: "(If processing time is less than 10 minutes, sterilize the jar before filling.) The sealing compound used for our home canning lids performs equally well at room temperature as it does pre-heated in simmering water (180ºF). Simply wash lids in hot, soapy water, dry and set aside until needed.- Because You Can: Frequently Asked Questions - Bernardin" Ball says similar: ". Preheat your Ball® canning jars in hot (180°F) water. Keeping jars hot prevents them from breaking when filled with hot food. Leave lids and bands at room temperature for easy handling (see tip at bottom)." I tend to heat my jars either in hot water or in the oven on very low, they just need to be warm, to keep them from cracking as you poor in the hot ingredients. I remove or at least loosen the jar lids now, I never used to. Thanks for watching and happy canning!!

I have an old Bernardin canning book, given to me by a friend, which I still love.

The tomatoes were kind of cooking while they were defrosting and I was pouring off the water, but I don't believe I cooked them after they were blended, the sauce would have been hot going into the jars though. Then I follow the prescribed time for hot water bathing them which is, 40 minutes for 1 litre jars, 35 minutes for 500ml jars at 1000' elevation, please check your elevation and add time accordingly, if you are over 1000' above sea level. There are several tools to check here is one www.freemaptools.com/elevation-finder.htm#google_vignette

@@HiddenBlessingsHomestead wonderful..thanks again for your help

Yes we canned this sauce in the video, 40 minutes for 1 litre jars, 35 minutes for 500ml jars at 1000' elevation, over that you have to adjust the time. You can also freeze the sauce if you like.

@@HiddenBlessingsHomestead thank you

@@ritabb9692 You are very welcome, happy canning!

@@HiddenBlessingsHomestead thank you

I think I have done it both ways. You might want to try it both ways and see what you like better. Thanks for watching, we appreciate your support :)

I didn't bother just blended them up, but if you wanted to remove the seeds, you could use a strainer like a Roma or Victoria strainer. I have a video that shows how I do sauce with it. ruclips.net/video/26MgZgYfQi4/видео.htmlsi=Kv6mey0y31dnyRti

@@HiddenBlessingsHomestead outstanding! Thank you!

@@cornbread2u2 You are very welcome

Thanks for watching. Yes, it looks like all the hard work is about to pay off. As of this morning our first tomato is almost ripe yay!

You will have to come try some, they are so delicious. They are getting bigger but still haven't changed colour, I need to give them a pep talk 😆

@@HiddenBlessingsHomestead hehe! I would love a personal tour sometime 😉

The greenhouse definitely gives us a jumpstart. The plants were actually really long and lanky when I finally got to putting them in, because it took us longer than expected to get the plastic on the greenhouse, but I buried them deep and they they bounced back fast and greened and bushed up.

@@HiddenBlessingsHomestead amazing! You have a beautiful garden

Thanks for watching. We still use our mosquito magnet and definitely have less mosquitos around the house then other areas of the farm.