What We Preserved From The Homestead This Week! | Every Bit Counts Challenge, Week One
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- Опубликовано: 10 сен 2024
- →THANK YOU Jessica @threerivershomestead for heading-up this really fun challenge annually. These are really great habits for homesteaders and all of those who preserve food to get into, because every bit saved for later adds up to a whole lot in time.
Reference videos:
→ Chevre cheese: • EASIEST Homemade Chevr...
→ How to ferment vegetables: • The TINIEST Pickles EV...
→Raising Meat Rabbits Series: • Raising Meat Rabbits S...
→Making Bone Broth Vlog: • Bone Broth & A Buck Pe...
→Steam Canning: • Steam Canning 101: The...
→Pressure Canning: • Pressure Canning 101: ...
→Freeze Dryer Overview and Use: • ALL About Our Freeze D...
#everybitcountschallenge #homesteading #foodpreservation #homesteadkitchen #homestead #growyourownfood #growyourgroceries
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![Food Preservation is Easier than You Think! [Every Little Bit Counts Challenge]](http://i.ytimg.com/vi/X5dHXd23Vdg/mqdefault.jpg)
I think one of the "rules" of preparedness is to always have a backup, and if possible have a backup to the backup! LOL Thanks for sharing this - Even with the blackened peppers, showing how you just felt done with that particular project and freezing them. It's refreshing to see that a preservation project does not have to be "perfect" to still preserve food and still be acceptable. I'm still learning (at over half a century old) that things do not have to be "perfect" to still be awesome!
Right and I’m sure there will be a great use for them. They are not totally burnt thank goodness but that kind of thing does happen!!!
Perfect is overrated!😊
I’m starting at 54 years too! Just 10 months into pressure canning, & 1 week into small batch live chicken dispatch & process. Putting away everything I can!
Yep! "Two is one, one is none." 😅
When we roast green chilies we usually do whole peppers over a flame and when the outer thin skin is blistered wrap in a dish cloth and rub the skins off. Here we have guys come over from Hatch, NM and sit on the side of the road with truck loads of chilies and they have big roasters, basically a drum made of metal mesh that they turn over a hot flame. So you buy a gunny sack of chilies and they roast them for you while you wait. ;-)
That's AMAZING! I love that.
I used to live in NM and miss the Hatch green chili soooo much! I also roast my garden chilies on the grill and put them in a brown paper bag and roll the top down to steam. The skins are super easy to peel off. The trick is not to burn them too much on the grill.
@@SageandStoneHomestead If I have a chance I'll try and take a picture of them doing it ;-)
I now use the "make a mess or it doesn't count" rule every day. It changed the way I looke at myself when I'm in the kitchen.
I'm SO glad! Seriously we all fumble things, I do it often!!
Most relatable video series ever. There's always so much to preserve - so thankful!
I'd rather have a whole pantry full of stuff and not need it, than to need it and not have it. Flower petals today ❤
I love your perspective on homesteading so much. I think you make it feel very approachable and adaptable.
We usually don't cut our peppers when we roast them so you can peel them easily. Also, we put them in a bowl and cover with plastic wrap and that helps the peels come right off
Thank you!! I have more to roast soon!
Thanks for sharing your first week of the Every Bit Counts Challenge. I love watching you on the homestead and everything that comes with it! Every bit does count Heather, including your charred peppers!! 😋🌶🫑 Love how you are so uplifting and kind!
Thanks so much!! ♥
I love seeing what others preserve. You were very productive! I did a bunch of research on vacuum sealers because I didn't like the one I bought at Costco and ended up with a "Anova Culinary Precision Vacuum Sealer Pro" off of Amazon. It varies in price and I found it at $99. After a year of using, I have had no issues.
Excellent thank you!!
A plan c for a vacuum sealer is to use a brake bleeder. It's manual but works like a charm. Heidi at Rain Country on you tube has a whole video on using the brake bleeder. It's also great because you don't need any power.
WHAT that's good to know. I actually have one of those that I bought to milk with (I hated it).
@@SageandStoneHomestead I love using it for vacuum sealer jars. Gives you a little work out but works every time. Go watch Rain Country and how she does it.
Really loved your video. You have so many things to preserve but in Argentina everything is so expensive, we cant even think of it.
Hopefully there there's a lot to eat fresh year round. Expensive ingredients really make a lot of preserving difficult.
That will change with time, Gaby under Javier Miele. He's an economist. And if he can cut spending enough, he'll be a key that helps to turn Argentina around.
It's going to take more than one term of Miele to fix your country. I'm looking from abroad with excited anticipation, though.
The only way to survive hyperinflation like Argentina has is to grow what you can and then either barter or barter a skill you have in exchange for the goods you need. And only use the cash you do have for the most essential of expenses.
I hope your country turns a corner.❤
If you do salsa Verde with your tomatillo add ground cherries to it. Really good!
FUNNY you say that I JUST sat down after getting the canner going with tomatillo salsa! Next time!!
I love this video!! Living vicariously through you until I begin my homesteading journey ❤️🤍
Loved seeing all the variety of things you made/preserved this week and how they were preserved. So many awesome options! Thank you for sharing, Heather. 💚
I actually have been loving this style. It's a tad chaotic but it's also exactly how it is here lol!!
Love your videos. Thank you for sharing your knowledge. I will be ordering my steam bath canner soon!!! The bone broth looks amazing.😊
You will LOVE the steam canner!
@@genevievechock4086 you will never go back to traditional water bath canning. No more super heavy pans of water to fill and empty. No more waiting for tons of water to boil. I love mine! You will love yours too I promise! 💜👍💜
Thanks for sharing how you freeze, can, or freeze-dry foods for storage!
You bet!! Thanks for watching!
Love this style of video!
Actually I loved filming it and batch editing it!!
I have a steam water bath canner too and I love it!!! You also do your salsa exactly like I do…yummy! 🤍✌️
It's SO good! I got the original recipe from Roots and Refuge Farm
Lovely video Heather!!! You are doing such a good job! 💜👍💜 Aunt Beth
Thank you so much! ♥♥
Awesome video!! Thanks so much for sharing!! Stay safe!!🙏❤🇺🇸
Thanks for watching, Cindy!! ♥
Busy busy as we all are! Thanks for sharing
Great video Heather. I usually put my capsicum in a plastic bag, let them cool a little and then peel them. Thoughts and Prayers.Thank you for sharing. Love and Blessings. Doris, Penrith 🇦🇺🦘
I never knew a steam canner existed! I hate lugging the giant water bath canner around (we don't have a pot filler above the stove). Thanks for sharing, I wouldn't have known!
I'm so glad to have introduced you to the steam canner! It's been a massive game-changer for me!
Triple seal the vacuum bags and the freezer bag in the hot water to shrink wrap it🤯
I would only recommend heating bags that are designed for that, we have put rabbit in the freezer using specific shrink wrap bags!
Lol, this is what i uavw been doing since June. I will be making salsa also. Thank you Heather for sharing. Its alsways a pleasure to spend a langth of each of your visoes. Thank you again. Till next time God Bless.
I think I learn something new every time I watch your channel! And I've been homesteading a LONG time!! I did not know bay leaves had tannins in them. Brilliant use of them in the pickles.
I'll go looking, but I'm wondering if you have a video or playlist on all the ways you use your chevre? I have a milk cow and would love to have some fresh ideas.
I use it as a cream cheese substitute, it even makes decent cheesecake! I have a dairy playlist here: ruclips.net/p/PLXrP3tEiJQU5X7sW2ubpnrkwjz8JqiZKZ
I love this video. You work so hard to provide for your family!!
Thanks so much! It's a team effort, I'm just usually the one on camera haha ♥
Coffee time with Heather ☕❤❤❤🕊️
☕ ♥
To get the liquid in the tray - use a gravy boat or a kid size watering can…..
Good morning. I just finished watching your other video. ❤❤❤
Great timing-! ❤️
Wow! You’re amazing Heather! 🌻
Sometimes it's the Mess that teaches us the most. So get out there and BE MESSY! Go Go Go.
After 2 hours in the garden this evening I’m definitely a mess lol
i LOVE TO FREEZE DRY MY BONE BROTH. I use "Dry to Dry" instead of oxygen absorbers for those jars I will have on my pantry shelf because I am more apt to use them in meals. For the 3 years that I have been doing this method I haven't found any problem with the taste or humidity ruining my broth.
We do the same thing with desiccant packs! Works well
Heather I think you maybe need to take the skins off the peppers when they are still warm. I have done something very similar with Anaheim chilies and big Jim peppers 🙄😩
I'll try that with the next batch, thank you!
If it is the cord on your vacuum sealer, that is an easy fix. I think it could also be your input or maybe the switch on the vacuum sealer. That would need replacing and soldering. It isn't hard to fix, but I know most people would just chuck the thing and buy a new one. I guess sometimes you just have to pick your battles.
It's the cord. I've been able to futz with it before and get it to turn on. I'll have Levi google that! He does have soldering stuff for small electronics.
@@SageandStoneHomestead Is the cord separate or stuck to the sealer?
@@TheFeralFarmgirl stuck!
@@SageandStoneHomestead Oh that's not good. I wonder if the wrong cord got put with it. Or the pin could also have been pushed to the side. That could short it out.
Well the cord is part of the sealer. It never comes out, you can coil it up underneath but the mechanics are attached permanently.
I was trying to make sun dried tomatoes in my toaster oven and thought they needed a little more time. I burned them.
Ugh darn! I’m so sorry!
I love my freeze-dried broth!
Heather, I am listening to your video instead of watching it today as I am driving you're welcome world for me not watching a video while I'm driving anyway, I wanted to clarify, are you throwing all kinds of bones into one batch of broth?
As always I really appreciate your content and you!
Yes there are several types from all the refuse animal bones we have. Mostly rabbit and goat but there's a few pig bones in there too and possibly venison. I ran out of chickens a while ago so I don't think there's any of that in there. There might be turkey bones from last thanksgiving.
@@SageandStoneHomestead I have wondered about that... All purpose meat broth vs all the individual flavors. Do you use it universally?
Thank you.
Strange question for you: have you ever made chocolate milk cheese???? I had it in France before and it was soooooo. Delicious. 😋
No I never have! That's very interesting!
Good morning my dear friend. I was just wondering what kind of stuff were you using to make the chev cheese??
I''ll link you to the video I have on that, I purchase in a chevre cheese culture from New England Cheesemaking Co.
ruclips.net/video/ODaI9gFZTwo/видео.html
Lovely video, I always love watching you 😊
What is the name of the vacuum sealer and the bags you use?😊
And whats the name of the big pot you made the bone broth in?
The vacuum sealer that broke is from Food Saver, I’m not sure of the brand of the little blue one but it’s a handheld vacuum sealer. The bags are just vacuum seal bags, and the pot I cooked the bone broth in is called a roaster oven!
@@SageandStoneHomestead okay thanks 😊
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Im curious about putting chevre into ice cream. Do you have a video of that?
yes I do! Here it is: ruclips.net/video/5wqC6iP7O9M/видео.html
Yay! 🌻🐛🌿💚🙏💕🥰
Hi heather , I’m not sure why but every time I go to your RUclips I have to resubscribe , do you know why that is happening? And how I can fix?
No I have no idea why that happens! I’ve heard of that though!!
What is the ratio of salt to water for the fermenting brine?
2-3 Tablespoons salt to 1 quart water
If you don’t mind answering, do you have any idea how much the freeze dryer has increased your electric bill?
I haven't noticed any particular jump that makes it noticeable at all. I DO know it's way more expensive to run than an additional freezer/ Since the freeze dryer only runs for a day or 2 when in use and the freezer runs all the time.
@@SageandStoneHomestead thank you Heather.
Can you eat the rabbit right out of the jar? or do you have to cook it?
Great Question! The canning process is very hot and a good length of time (90 min) so the rabbit is cooked during the canning process! We use it just like we would use canned chicken (just have to debone it before use).
Where do you buy your Calima bush beans from?
Baker Creek!
if i cant use it or sell it it does to my spice buisness