8:00 am. I don’t waste those tomato skins. Dehydrate them then grind into powder. Perfect to add to soups or stew or chili. Even make good instant tomato soup.
I like how you did this video with a single voiceover rather than editing the sound from multiple clips together. It avoids repetition of thoughts and it sounds nice.
Hello LTH, my computer says that you have 777k subscribers, yay, that is a GOD number. Love you guys, thanks to both of you for all you do for us. Absolutely love your videos, the animals, the the care that you show that you have for each of them. Thank you!
Purple podded pole beans is how we got our kids to eat fresh green beans. We have since used the ’magic beans’ to do the same with their kids. Over 40 years of ‘magic’ in the garden and kitchen. The developer of these deserves a huge reward!
We would love to have a large freeze drier, I think it would be a game changer & big asset to our homestead, we love watching your videos & impressive greenhouse harvesting, we also intend to have greenhouse or high tunnel in near future. Keep up the good work 👏
Great ideas! I found a vacuum sealer on Amazon too. Rechargeable. Used with making vanilla extract. It helps to decrease normal timeframe for it to merinade.
Day 1: dehydrated thyme, basil, oregano, and green onions. Day 2: put up jars of mixed summer fruit (nectarines, plums, apricots, cherries, grapes. Day 3: dehydrated cherries and grapes; put up jars of salsa, made strawberry jam. Day 4: made large pot of bone broth and 6 rolls of kishka for the freezer. That’s not a bad few days work for a handicapped lady!
I made this same recipe, but I didn't put the tomato paste in instead I did add some salt because my mother-in-law told me that you had to have salt in every can salsa recipe otherwise it goes bad🤷♀️ I have enough tomatoes here from my garden that I'm going to make it again exactly like the recipe said and see which one tastes better.
My freeze drier broke after 3 yrs! I’m not happy. I called the company , it’s been passing 3 weeks and can’t help me to fix it. I’m using dehydrated machine for my Apples n bake them & freeze them. I always enjoy watching you (Sarah n Kevin) and get some more tips and great ideas! Thank you!
I harvest okra every day, rinse, cut off both ends, chop and add to a quart bag then pop into the freezer! No blanching for me, super simple and works great!
Sarah and Kevin.... Thank you for all your efforts........ You make homesteading,small farming and producers look GOOD! This life direction really is doable, offers a quality of life and has so many benefits in and of itself. Big Hugs
To avoid the slime if you are going to freeze or eat them whole don't cut off the stems it won't affect the way you cook it at all and it tastes just the same with little to no slime in the pot😊
Hello Sarah! Great job! Thanks! I also made 9 quarter tomatoes sauce 2 pints and 1/2 of ketchup, and 2 quarters and 1pint of tomatoe chanks. I figured that I didn't want to use the jars with water to have a full steamer canner. It looks good, will see what happens 😉. I also have processed all my garlic, since it was kind of small and chopped it and freezed them in small ice cream scoop portions. Have a blessed week 💞🤗
I bought the freezer book and so glad I did. Very valuable and recipes as well. I also bought the jar vacuum sealer. So pleased with both. The challenge has been a blast.
I dehydrate all my peppers and then use a coffee grinder specifically for peppers cause the oil will live in that grinder forever, and it doesn't matter how many times you wash it. I mix all the powder together and hubby uses it to spice up his foods. I also dehydrate garlic, tomatoes, and green peppers and onions and mix those in with the pepper powder. It's pretty amazing stuff.
Ajvarski is related to Ajvar, a delicious spread made of peeled baked red peppers, finely chopped (or ground) and fried until all the liquid is gone, Just type AJVAR and look for recipes, there are some in English or with subtitles. Not an easy job making it, but so worth it! If you're interested, I'm willing to translate for you:)))
It would be nice if we could use our Harvest Right but it’s going in for warranty repairs. And I have a large harvest of tomatoes, watermelon, cantaloupe, cucumbers, and peppers. So going to try one of you salsa recipes for the tomatoes and peppers. Maybe next years garden I’ll keep the freeze dryer busy.
I learned a BIG lesson last year and I’ll pass this along as a tip. If you use a immersion blender, don’t fill the jars right after. I lost three pints last year in my canner of tomato sauce. I was told never fill jars after blending bc of the air bubbles caused from the blender. It will cause your jars to break…and sure enough….I lost three! I blend, then let rest for a few hours stirring my sauces before I fill the jars. I never had that problem since. And yes…I always check my jars for cracks by holding them up to light and run my fingers over the rim of the jar to be sure their isn’t any hairline fractures in that jar before I put anything in them.
That's good to know. I always use whole tomatoes in my roaster, but I use the immersion blender a couple of hours before I am ready to fill the jars. After blending, I still like to cook them down a bit thicker, so that may be why I don't have any problems.
7:09 minutes in... I have found that mixing those pepper skins (we roast on the grill with olive oil) with softened cream cheese and a few herbs is a wonderful accompaniment to scrambled eggs, stuffed-cold peppers, etc..
Thanks for all the information, it is really appreciated. I have canned red raspberry, black raspberry, and strawberry jam. I have also canned some pickled beets and green beans. We are also eating a lot of fresh vegetables out of the garden, our corn is ready. My watermelon is doing good. I have spaghetti squash for the first time this year. I love the summertime for food!
Have you tried the immersion "vacuum" processes for freezer bags? Have a bucket or sink 1/2 to 3/4 full of water. Place your food items in the freezer bag, partially close/seal the top, then keeping the unsealed portion above the water, submerge the bag in the water- which will "almost" force ALL the air out. Seal (above) while the product is in the water, then remove bag, dry the bag, and freeze. All types of food can be bagged and air pushed out with water pressing against the bag!
Great job Sarah, you're doing a great job with food preservation around there. Everything looks so good. You all keep up the great videos and have fun when you can. Fred
My favorite freeze dried item is okra! They are amazing! And on purple beans, we shell them and only eat the beans. We would never consider those to be too old, since we don't eat the pods. I don't know if what we have here in Arkansas are the same type of purple hull beans/peas, though.
The pepper processing sure looks familiar. I was up until midnight last night chopping up red, green, orange, and yellow bell peppers in my own Vidalia Onion Chopper so I could freeze them overnight, and they went into my freeze dryer first thing this morning. I had to buy my peppers however, my garden is a bit behind the curve compared to yours. I'll vacuum seal the chopped peppers in 2 qt jars for storage. Tonights project is onions. Great work Sarah, and thanks for the information you've shared over the years.
Ok... 50 lbs tomatoes, four days preserving = 9 two-serving jars pressure canned marinara, 18 quarter-pint jars water bath canned pizza sauce, 6 pint and half jars tomato soup, 12 cups freeze dried tomato soup to powder + half FD tray of pizza sauce to pwd and two fresh keto pasta dinners w the extra sauce. Whew! Concurrently fermenting cucumbers, carrot slices and peppers on the counter, too. Oh, and just before you announced the challenge we smoked pork loin , sliced and vacuum sealed into the freezer. 😊🥰 love you guys! 🙏🤗
Thanks so much. Been doing a little every day so far. Here in Texas, we've had 105° and up so our garden has just about met the Lord... however what I have, I'm either freeze drying, canning, dehydrating or freezing. Thanks for the reminder and your videos. PS Basil tea is fantastic!! ❤
I like dehydrating tomato skins for powder. The bounty from your greenhouse garden is impressive. God bless you. The challenge is so exciting, can't wait for next week's update! Keep up the fantastic work, and your book recommendations are spot on! 🌽🍅🌶🌿
I love watching both you guys and Jessica. I look forward to her video on Sundays. Your garden in the green house is amazing. Such an awesome bounty. God bless you guys. 🙏🏻💜
I blacken my peppers on our grill! I can load it up, I don't heat up my kitchen & it makes short work of it! Also, I have noticed you have been painting your nails lately. It looks really nice! 💅
Yesterday i did cayenne pepper powder and today i did comfrey and spearmint for salves. Actually all will eventually be a salve. I'm also starting a rose and calendula oil infusion for soaps or salves. Jalapenos and cayenne also gets dried for seasonings instead of black pepper. Extra vitamins black pepper doesn't have. Blessings everyone!
Great job!!!! Hey, if you can find the really skinny straws, you can zip your storage closed with the tip of the straw in the bag and suck all the air out. Just squeeze it as you pull the straw out.
Enjoyed your challenge episode . When the grandchildren were small I grew purple beans to encourage them to eat their vegetables. We called them "magic beans". I'm ordering one of those bag holders today before I harvest corn! And lastly I love my onion chopper. In fact I'm on my second one. It makes prep work go so much faster.
Oh my goodness Roots and Refuge has the best recipe because she roast the tomatoes first which gives a deep delicious flavor 😊. Try it and you won’t go back!
LOVE your counter top ♥️♥️ When I freeze in any size bag I seal all but one corner and suck the air out by a straw- no air left in them at all and there’s no frost on them when ya get them out. 👍
You guys are so helpful. Thanks for the videos. I look forward to them each week. Do you have a canning recipe for sausage stuffed in banana peppers with (or without) tomato sauce. I have tried all my canning books and friends. No one has a safe canning recipe.
Because of our 30 100 plus degree days this summer in Central Texas, most of my garden had to be left to die. Not worth the water and energy to keep it going in these hopeless conditions. Forecast this week is 7 days above 105. Hope they are wrong. As the arborist who had to cut another limb off our tree that was hit by the ice storm in February, it will rain someday. Anyhoo, the one farmer at the market had some red jalapeños and okra, so this week I made some shrirache sauce (using your youtube video) and a jar of pickled okra. These were refrigerator recipes, so they will be enjoyed until they are gone. A few weeks ago, I bought a lot of onions from him and will pickle a few and free some others for later use. Thanks for the great video. I have no freeze dryer but bought a better dehydrator and hope to do a few of the sweet peppers I bought today. It's hard to use heating appliances in the house with our high temps, so we'll see. Joy Giles
I didnt get to plant my garden till the around the first of June, mainly due to weather. So I'm not harvesting much yet. But my pickling cucumbers are producing great. I've made refrigerator Pickles, canned Kosher Dill pickles, shredded Zucchini and froze in bags, 2 cups per bag, for breads, muffins, etc., this week. I picked some green beans this morning but there's not enough to can or freeze so I'll probably eat those fresh for supper tonight. This is such a great challenge and if my garden were producing better I would try to do it.
So Awesome Sarah!! I was just wondering what to do with all my Peppers - many the same ones because inspired by you I grew the same ones- but new to Freeze drying I’m so left hanging here 😆 please show - if you can - how you reconstitute and use them🥰
On Amazon you may be able to find lids for your jars that have the holes like pepper and salt holders, if they are still available. I have bought them there before.
I would love to see what you use the freeze dried peppers and frozen okra in. I have always sliced my okra before freezing so I am curious how you use the whole okra.
Everytime i can something it comes out covered in like a white dust. I even tried buying distilled water because i thought it was because of hard water. Its so frustrating! Do you know what is causing this? I have a metal stainless steel canner…. Could it be the pot or the insert at the bottom? When i watch canning videos i never see it on anyones products….
I've posted Day#1 already. Day #2 was 2 quarts of frozen okra and two quarts of various peppers, Day#3 was more peppers, onions and okra along with 3 half pint jars of pickled green tomatoes. Day#4 was 8 pints of concentrated cranberry juice. I froze the pulp for orange cranberry muffins I'll make later. All in all, a pretty productive few days.
I guess I’m more of a grumpy gardener…I grew Royal Burgundy beans last year and was bummed when they turned green. I thought how pretty the yellow, green and burgundy beans would look in a jar. Then I canned them…um nope! 😂
Hi Sara. You'll find if you open both ends of the tomato paste can you can run a butter knife around the insides and the whole slug of paste will come out leaving the can completely empty. Hope this helps. Keep up the great videos. God Bless.
Tomato paste cans are great as cookie cutters or making "egg in the nest" in bulk. I used tin snipps to take one rim off and clip out a small "v." I sanded, oiled, and seasoned it so that it would be sharp, non-stick, and sanitized.💞
Day 1 refridgerator pickles. 3.17 liter bucket. Day 2 life event... nothing done. Day 3, 2 lpans of perogie casserole made and frozen into single meal batches. Day 4, Braised pork made then frozen into 10 meals worth. Today we are making a entire chub costco sized of ground pork into meatballs with mushroom soup sauce and it will be froze into single meal amounts... precooked. There will be some canning done... but we really want meals in the freezer. It all counts. It all makes life better over long term. There is no freeze dryer here... but my parents have a nice chamber vac bag sealer. Anything made will be good for up to 2 or 3 years.
Could you open a jar of your salsa made picante sauce so I can see the thickness of it please? We made one of the salsas out of the Ball book and its not thick to our liking. Would love to try this one. We grew burgundy okra that turned green when cooked. I think the ourple veggies are fun and they have higher nutritional values.
8:00 am. I don’t waste those tomato skins. Dehydrate them then grind into powder. Perfect to add to soups or stew or chili. Even make good instant tomato soup.
I don’t waste them either. I give them to the pigs and they turn into bacon. 😆
Turning the skins into bacon, now thats magic. But where did the purple go?
I turn mine into eggs haha. It's very easy. 😅
I powdered some last year but usually have so many I turn a lot into eggs as well.
@@allenferry9632the purple beans changing to green is a chemical reaction so the purple didn't go anywhere, it just changed to green. 😊
Isn’t that pop of a jar lid satisfying. Love this type of video
Put a straw in the corner of the bag and suck the air out
I like how you did this video with a single voiceover rather than editing the sound from multiple clips together. It avoids repetition of thoughts and it sounds nice.
Hello LTH, my computer says that you have 777k subscribers, yay, that is a GOD number. Love you guys, thanks to both of you for all you do for us. Absolutely love your videos, the animals, the the care that you show that you have for each of them. Thank you!
So many great ideas! Thank you, Sarah!!
Purple podded pole beans is how we got our kids to eat fresh green beans. We have since used the ’magic beans’ to do the same with their kids. Over 40 years of ‘magic’ in the garden and kitchen. The developer of these deserves a huge reward!
The voice-over was a nice touch. It was sort of soothing to listen to the narration and watch the video at the same time.
We would love to have a large freeze drier, I think it would be a game changer & big asset to our homestead, we love watching your videos & impressive greenhouse harvesting, we also intend to have greenhouse or high tunnel in near future. Keep up the good work 👏
I love the "pinck' sound when canning jars seal. There went one more at 18:22.
The beans are so hard to stay on top of!!! I swear you have to pick them every single day!
Great ideas! I found a vacuum sealer on Amazon too. Rechargeable. Used with making vanilla extract. It helps to decrease normal timeframe for it to merinade.
I saw on Azerbaijani channel they push in on the stem on peppers and pull it out and seeds come out. Very quick!
Thank you. Just purchased the vacuum pump! I still have my big Food Saver but this looks so handy. God Bless and stay safe.
Day 1: dehydrated thyme, basil, oregano, and green onions. Day 2: put up jars of mixed summer fruit (nectarines, plums, apricots, cherries, grapes. Day 3: dehydrated cherries and grapes; put up jars of salsa, made strawberry jam. Day 4: made large pot of bone broth and 6 rolls of kishka for the freezer. That’s not a bad few days work for a handicapped lady!
Thank you dear Sister Sarah. Prayers. God Bless you all in Love. Lets go home soon ! Maranatha ! ( shared to f/b )
I made this same recipe, but I didn't put the tomato paste in instead I did add some salt because my mother-in-law told me that you had to have salt in every can salsa recipe otherwise it goes bad🤷♀️ I have enough tomatoes here from my garden that I'm going to make it again exactly like the recipe said and see which one tastes better.
Hope you dehydrate your tomato skins you can grind them down to a powder and use it as a filler for cooking.
Thanks for sharing
My freeze drier broke after 3 yrs! I’m not happy. I called the company , it’s been passing 3 weeks and can’t help me to fix it. I’m using dehydrated machine for my Apples n bake them & freeze them. I always enjoy watching you (Sarah n Kevin) and get some more tips and great ideas! Thank you!
I harvest okra every day, rinse, cut off both ends, chop and add to a quart bag then pop into the freezer! No blanching for me, super simple and works great!
Sarah and Kevin.... Thank you for all your efforts........ You make homesteading,small farming and producers look GOOD!
This life direction really is doable, offers a quality of life and has so many benefits in and of itself. Big Hugs
To avoid the slime if you are going to freeze or eat them whole don't cut off the stems it won't affect the way you cook it at all and it tastes just the same with little to no slime in the pot😊
Hello Sarah! Great job! Thanks! I also made 9 quarter tomatoes sauce 2 pints and 1/2 of ketchup, and 2 quarters and 1pint of tomatoe chanks. I figured that I didn't want to use the jars with water to have a full steamer canner. It looks good, will see what happens 😉. I also have processed all my garlic, since it was kind of small and chopped it and freezed them in small ice cream scoop portions. Have a blessed week 💞🤗
I like these recaps better than videos showing the whole process as I’m watching not for ‘how to’ but as inspiration and ideas. Thanks
Nice harvest appreciate your hard work 👍
Homemade tomato soup sounds so good to me
Omg Sarah those all of your peppers look beautiful! And your tomatoes! I have never seen such beautiful homegrown tomatoes! Stay well and God bless!
Thank you so much!
I love this challenge! Thanks for posting your projects!
Love watching you preserve. I love canning and freezing.
The BEST time-saver I've found is to throw all your veggies into the food processor before boiling. No more slicing and dicing. Saves so much work!
I bought the freezer book and so glad I did. Very valuable and recipes as well. I also bought the jar vacuum sealer. So pleased with both. The challenge has been a blast.
This is one of my favorite times of the year...watching the challenge 😁❤️
I can't wait til next week!!
I dehydrate all my peppers and then use a coffee grinder specifically for peppers cause the oil will live in that grinder forever, and it doesn't matter how many times you wash it. I mix all the powder together and hubby uses it to spice up his foods. I also dehydrate garlic, tomatoes, and green peppers and onions and mix those in with the pepper powder. It's pretty amazing stuff.
I dehydrate mushrooms, onions, and potatoes and then powder them. I stand mashed potatoes!
Everything looks wonderful Sarah!
Every bit counts challenge is one of my favorite RUclips things every year!
Ajvarski is related to Ajvar, a delicious spread made of peeled baked red peppers, finely chopped (or ground) and fried until all the liquid is gone, Just type AJVAR and look for recipes, there are some in English or with subtitles.
Not an easy job making it, but so worth it! If you're interested, I'm willing to translate for you:)))
It would be nice if we could use our Harvest Right but it’s going in for warranty repairs. And I have a large harvest of tomatoes, watermelon, cantaloupe, cucumbers, and peppers. So going to try one of you salsa recipes for the tomatoes and peppers. Maybe next years garden I’ll keep the freeze dryer busy.
Your videos are not only beautiful in terms of content but also in how you edit them ! keep sharing the awesome videos."🌹🌹🌹🏵🌺🌼
You are a busy bee!
I learned a BIG lesson last year and I’ll pass this along as a tip. If you use a immersion blender, don’t fill the jars right after. I lost three pints last year in my canner of tomato sauce. I was told never fill jars after blending bc of the air bubbles caused from the blender. It will cause your jars to break…and sure enough….I lost three! I blend, then let rest for a few hours stirring my sauces before I fill the jars. I never had that problem since. And yes…I always check my jars for cracks by holding them up to light and run my fingers over the rim of the jar to be sure their isn’t any hairline fractures in that jar before I put anything in them.
Thank you for that tip! That is good to know!
That's good to know. I always use whole tomatoes in my roaster, but I use the immersion blender a couple of hours before I am ready to fill the jars. After blending, I still like to cook them down a bit thicker, so that may be why I don't have any problems.
Everything looked wonderful .... take care Sarah & Kevin🍅🫑🧄🧅🌶
Great week of preserving your harvest. It all looks delicious and will be amazing in the months ahead. Thank you for sharing. God's blessings
7:09 minutes in... I have found that mixing those pepper skins (we roast on the grill with olive oil) with softened cream cheese and a few herbs is a wonderful accompaniment to scrambled eggs, stuffed-cold peppers, etc..
If you have a drinking straw you can pull almost all the air out of a bag without squeezing.
Growing up, when we had green beans that were too big, we shelled those and add them to the green beans. Our family called the combo shelly beans.
First! Btw the way to say the name of the peppers is I-varsky.
😂 Thanks!! I’ve struggled to figure out how to say it when people ask what pepper is that came out different every time🤣 now I know👌🏼
Thanks for all the information, it is really appreciated. I have canned red raspberry, black raspberry, and strawberry jam. I have also canned some pickled beets and green beans. We are also eating a lot of fresh vegetables out of the garden, our corn is ready. My watermelon is doing good. I have spaghetti squash for the first time this year. I love the summertime for food!
Have you tried the immersion "vacuum" processes for freezer bags?
Have a bucket or sink 1/2 to 3/4 full of water. Place your food items in the freezer bag, partially close/seal the top, then keeping the unsealed portion above the water, submerge the bag in the water- which will "almost" force ALL the air out. Seal (above) while the product is in the water, then remove bag, dry the bag, and freeze.
All types of food can be bagged and air pushed out with water pressing against the bag!
Great watching you preserve your harvest.
Great job Sarah, you're doing a great job with food preservation around there. Everything looks so good. You all keep up the great videos and have fun when you can. Fred
My favorite freeze dried item is okra! They are amazing! And on purple beans, we shell them and only eat the beans. We would never consider those to be too old, since we don't eat the pods. I don't know if what we have here in Arkansas are the same type of purple hull beans/peas, though.
You are looking really well Sarah, your skin and complexion is on point.
Love that you can freeze dry anything for preserving!
The pepper processing sure looks familiar. I was up until midnight last night chopping up red, green, orange, and yellow bell peppers in my own Vidalia Onion Chopper so I could freeze them overnight, and they went into my freeze dryer first thing this morning. I had to buy my peppers however, my garden is a bit behind the curve compared to yours. I'll vacuum seal the chopped peppers in 2 qt jars for storage. Tonights project is onions. Great work Sarah, and thanks for the information you've shared over the years.
Ok... 50 lbs tomatoes, four days preserving = 9 two-serving jars pressure canned marinara, 18 quarter-pint jars water bath canned pizza sauce, 6 pint and half jars tomato soup, 12 cups freeze dried tomato soup to powder + half FD tray of pizza sauce to pwd and two fresh keto pasta dinners w the extra sauce. Whew! Concurrently fermenting cucumbers, carrot slices and peppers on the counter, too. Oh, and just before you announced the challenge we smoked pork loin , sliced and vacuum sealed into the freezer. 😊🥰 love you guys! 🙏🤗
Thanks so much. Been doing a little every day so far. Here in Texas, we've had 105° and up so our garden has just about met the Lord... however what I have, I'm either freeze drying, canning, dehydrating or freezing.
Thanks for the reminder and your videos.
PS
Basil tea is fantastic!! ❤
My jet star toatoes are weird this year. Th plant as leaf curl for ome reason. I use fish emulsion and cal-mag like always. All other plants are fine.
You can put a straw in the bag and suck the air out of the ziplock bagd
I like dehydrating tomato skins for powder. The bounty from your greenhouse garden is impressive. God bless you. The challenge is so exciting, can't wait for next week's update! Keep up the fantastic work, and your book recommendations are spot on! 🌽🍅🌶🌿
As always, beautiful and inspiring video. Thank you so much for sharing your knowledge and sweet spirit. Hugs
I'm learning all the tricks to preserve food for my family. And enjoy all the Information you provide!!
I love watching both you guys and Jessica. I look forward to her video on Sundays. Your garden in the green house is amazing. Such an awesome bounty. God bless you guys. 🙏🏻💜
I blacken my peppers on our grill! I can load it up, I don't heat up my kitchen & it makes short work of it! Also, I have noticed you have been painting your nails lately. It looks really nice! 💅
"Roasted Red Pepper Alfredo". Yea - I need to look for that recipe.
Those peppers were so beautiful and colorful. I can't believe how tall your tomato plants are!
Great video! We took your advice to try growing the Jetstar tomato. We love them! 😉
To keep your knives sharp, turn the knife around to scoop up your cut vegetables or fruit. Never use the sharp side, as it dulls your knife.
Oh my gosh! I think I'm going to do this
I've already preserved something everyday for august, I may as well keep going!
Yesterday i did cayenne pepper powder and today i did comfrey and spearmint for salves. Actually all will eventually be a salve. I'm also starting a rose and calendula oil infusion for soaps or salves. Jalapenos and cayenne also gets dried for seasonings instead of black pepper. Extra vitamins black pepper doesn't have. Blessings everyone!
Thanks Sarah!!
I like the old Alabama method for preserving okra!
YES! those peppers are beautiful! 💛❤ I love ALL the fruits of the garden harvest. It is amazing to me, it's a miracle!💗💚
Great video really enjoyed it
All of the peppers turned out beautiful!
Great job!!!! Hey, if you can find the really skinny straws, you can zip your storage closed with the tip of the straw in the bag and suck all the air out. Just squeeze it as you pull the straw out.
Nice seeing you have a full freezer and barely a spot to freeze stuff like mine.
Enjoyed your challenge episode . When the grandchildren were small I grew purple beans to encourage them to eat their vegetables. We called them "magic beans". I'm ordering one of those bag holders today before I harvest corn! And lastly I love my onion chopper. In fact I'm on my second one. It makes prep work go so much faster.
Oh my goodness Roots and Refuge has the best recipe because she roast the tomatoes first which gives a deep delicious flavor 😊. Try it and you won’t go back!
Learned a tip to put plastic wrap over your blender before putting the lid on.... keeps the powder from going up into the lid , less waste!
Thank you for your tip on coreing tomatoes before putting in hot water, saved me a lot of time. We appreciate your videos.
LOVE your counter top ♥️♥️
When I freeze in any size bag I seal all but one corner and suck the air out by a straw- no air left in them at all and there’s no frost on them when ya get them out. 👍
You guys are so helpful. Thanks for the videos. I look forward to them each week. Do you have a canning recipe for sausage stuffed in banana peppers with (or without) tomato sauce. I have tried all my canning books and friends. No one has a safe canning recipe.
Because of our 30 100 plus degree days this summer in Central Texas, most of my garden had to be left to die. Not worth the water and energy to keep it going in these hopeless conditions. Forecast this week is 7 days above 105. Hope they are wrong. As the arborist who had to cut another limb off our tree that was hit by the ice storm in February, it will rain someday. Anyhoo, the one farmer at the market had some red jalapeños and okra, so this week I made some shrirache sauce (using your youtube video) and a jar of pickled okra. These were refrigerator recipes, so they will be enjoyed until they are gone. A few weeks ago, I bought a lot of onions from him and will pickle a few and free some others for later use. Thanks for the great video. I have no freeze dryer but bought a better dehydrator and hope to do a few of the sweet peppers I bought today. It's hard to use heating appliances in the house with our high temps, so we'll see. Joy Giles
I didnt get to plant my garden till the around the first of June, mainly due to weather. So I'm not harvesting much yet. But my pickling cucumbers are producing great. I've made refrigerator Pickles, canned Kosher Dill pickles, shredded Zucchini and froze in bags, 2 cups per bag, for breads, muffins, etc., this week. I picked some green beans this morning but there's not enough to can or freeze so I'll probably eat those fresh for supper tonight. This is such a great challenge and if my garden were producing better I would try to do it.
I did tomato flakes that I learned from Rain Tree Country. Made in dehydrator. They are awesome.
So Awesome Sarah!! I was just wondering what to do with all my Peppers - many the same ones because inspired by you I grew the same ones- but new to Freeze drying I’m so left hanging here 😆 please show - if you can - how you reconstitute and use them🥰
On Amazon you may be able to find lids for your jars that have the holes like pepper and salt holders, if they are still available. I have bought them there before.
I would love to see what you use the freeze dried peppers and frozen okra in. I have always sliced my okra before freezing so I am curious how you use the whole okra.
Everytime i can something it comes out covered in like a white dust. I even tried buying distilled water because i thought it was because of hard water. Its so frustrating! Do you know what is causing this? I have a metal stainless steel canner…. Could it be the pot or the insert at the bottom? When i watch canning videos i never see it on anyones products….
I've posted Day#1 already. Day #2 was 2 quarts of frozen okra and two quarts of various peppers, Day#3 was more peppers, onions and okra along with 3 half pint jars of pickled green tomatoes. Day#4 was 8 pints of concentrated cranberry juice. I froze the pulp for orange cranberry muffins I'll make later. All in all, a pretty productive few days.
3 cheers for vidalia chopper!!!! A real time/energy saver
We are loving the Advarsky peppers. First time planting them after your suggestion. ❤
💚 Great preserving week! I recommend leaving the tops on the Okra pods and they'll be less slimy 😊 💚
I guess I’m more of a grumpy gardener…I grew Royal Burgundy beans last year and was bummed when they turned green. I thought how pretty the yellow, green and burgundy beans would look in a jar. Then I canned them…um nope! 😂
Same. I was so sad when they turned green
Love this idea!
Hi Sara. You'll find if you open both ends of the tomato paste can you can run a butter knife around the insides and the whole slug of paste will come out leaving the can completely empty.
Hope this helps. Keep up the great videos. God Bless.
Tomato paste cans are great as cookie cutters or making "egg in the nest" in bulk. I used tin snipps to take one rim off and clip out a small "v." I sanded, oiled, and seasoned it so that it would be sharp, non-stick, and sanitized.💞
Wow, I’ve never seen beans like that. Amazing
Good ☕️☕️ Morning Kevin & Sarah,like watching & learning from you.🌷💕🌷
Day 1 refridgerator pickles. 3.17 liter bucket. Day 2 life event... nothing done. Day 3, 2 lpans of perogie casserole made and frozen into single meal batches. Day 4, Braised pork made then frozen into 10 meals worth. Today we are making a entire chub costco sized of ground pork into meatballs with mushroom soup sauce and it will be froze into single meal amounts... precooked. There will be some canning done... but we really want meals in the freezer. It all counts. It all makes life better over long term. There is no freeze dryer here... but my parents have a nice chamber vac bag sealer. Anything made will be good for up to 2 or 3 years.
Could you open a jar of your salsa made picante sauce so I can see the thickness of it please? We made one of the salsas out of the Ball book and its not thick to our liking. Would love to try this one. We grew burgundy okra that turned green when cooked. I think the ourple veggies are fun and they have higher nutritional values.