Did Our Food Supply Last Through Winter? | Earthbag Root Cellar
HTML-код
- Опубликовано: 2 окт 2024
- We take you down into the root cellar to see what root crops have stored through an entire winter and what canned foods we have remaining. We give our thoughts on how the root cellar has held up and what changes we plan to make this upcoming growing season.
Building the Earthbag Root Cellar:
Part 1 - • Earthbag Root Cellar B...
Part 2 - • Earthbag Root Cellar B...
Our Amazon affiliate link if you wish to support our channel: amzn.to/2Xi9CvE
Our Paypal if you wish to donate to us directly: www.paypal.me/...
You can subscribe to our channel here if you enjoy our videos!
/ simplelivingalaska
Simple Living Alaska Blog: www.simplelivi...
Follow us on Facebook: / simplelivingalaska
Contact us by Email: simplelivingalaska@gmail.com
Send us Mail:
Simple Living Alaska
PO Box 506
Willow, AK 99688
Well, for the last couple of weeks, I went through all of your videos and I must say I love you guys. Watching Arielle gardening is what made me decide to start again my garden this year and we already started building the raised beds, went and got the soil for them and now we are waiting for the weather to warm up in order to start planting. So thanks a lot for everything that you post, for me you are an inspiration! Best wishes from Romania!
DAMIANA ILINCA that is so awesome! Thank you for tuning in on our journey and we are so glad to inspire you 😀
for the tomatoes try to grow san marsanos, they should like the amount of sun u get during the summer, you may have to seed then fist so they get a head start for the growing season but the realy make the best "sause" tomato, i grow a lot of them on my balcony in sweden, oh and try to grow piri piri peppers or thai peppers, piri piri make great sambal and thai are the best for making anything hotter
@@SimpleLivingAlaska Was thinking of you today when I saw this video from Al Lumnah over at Lumnah Acres in New Hampshire ruclips.net/video/AwlyWZk6n0Y/видео.html Biscuits homemade on a wood stove.
B
I started small with a herb garden with my very not green thumb but I've been drying the herbs and using them in fresh cooking. I started fermenting some foods and def trying to use foods up before they go in new ways. This fall I am going to rough-in a vegetable garden and hopefully start some seeds over winter. Wishing you luck!
It must be frustrating to look down in your comment section and find out all the ways you're doing things wrong. There's more than one way to skin a cat. You do you.
You guys are doing great. Keep it up!
Terny exactly!!
So true! Personally I look at these type of videos because I enjoy them, but also in order to see if there are any tips and tricks I can pick up on and apply to my own gardening etc. I’m not here to teach two strangers on how to live their lives. Good rule of thimb is, if someone you don’t know didn’t ask for advice don’t give it! Part of the fun is to actually figure things out on your own.🙂 /Scandinavian viewer
@@soilgrasswaterair but if you don't know something is wrong why would you ask for advice?
Somebody who gives unasked advice may just say something that makes a lot of "sense" and you'd think "oh, that never occurred to me!"
Although that's very different from criticism.
Why would anyone be annoyed if you learn to improve?
This guy had to dig deep..
I think these guys are the bees knees
Get the book "Putting Food By" by Ruth Hertzberg. Tells how to cold store fresh veggies and fruits in a root cellar. Love your videos.
For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. begotten Son, that whosoever believeth in him should not perish, but have everlasting life.“Then Peter said unto them, Repent, and be baptized every one of you in the name of Jesus Christ for the remission of sins, and ye shall receive the gift of the Holy Ghost!
@@joeygibbs4775time and a place
Building a wood burning block or brick “rocket stove” outside, as an alternative to a propane stove, for canning purposes would help reduce the overall cost. Thanks for the good videos.
Chef Jeff yes! I pressure can on a rocket stove made of stacked bricks. It’s economical for sure! Plus I love being able to can outside.
Even the Eco Stove that was shown could be used with very little fuel/cost.
Ariel you can always replant your carrot tops by cutting 1 inch below green top and they will regrow for seeds. So you can get your seeds for other years
The Amish can on wood stoves all the time,my in laws do this way.
Good shout Jeff. Heat control on a rocket stove is pretty good. And economical with fuel!
Obviously impressive and a clear demonstration of what 21st century marriage partnership and foundational education for young people should entail.
I save the boxes that the jars come in and then when I store them I store them in their own boxes which allows me to stack them.
I'm thinking it's to damp down there to do that🤔
@@503rpf yeah but they have a few storage places. I bought a shelf on amazon and I keep all my canning jars on that
@@503rpf clear spraypaint
@@tinsoffish1810 😂😂good luck with that one😂😂 90% humidity down there. I would use milk crates or build pressure treated crates. But I'm pretty sure they got it figured out😉
@@tdewtx I personally keep mine in the boxes too. But it looked like they wear storing the empty jars down there? And they always talk about how much storage they don't have. So who knows?
I love that you talk about what doesnt work. Life isnt all rainbows and butterflies.
We dehydrate 90% of the celery that we grow, it rehydrates really well and we use it in alot of our soups and stews and stir frys.
Seeing this after seeing the root cellar being buried just hits different 😢
The root cellar did very well. very impressive!! I am impressed with carrot and beet storage - will have to maybe try the shavings. Being a new build, things are obviously settling - hopefully it all rectifies itself. I do reuse some of the snap lids, but they have to be perfect before I will reuse. I reuse the snaps on jams and jellies but I have used on other stuff as well. I do old school and still use glass tops with rubber rings on certain things like tomatoes, fruit, etc. , which keeps costs down as well. But the big saving for me is I have everyone save their spaghetti sauce, pickle, or any type of jar that has a self sealing lid...as long as the enamel on the inside of the lid is not damaged and the rubber is in good shape, I use them for everything (I wouldn't pressure can with them but no problem hot water bathing) and they work absolutely great. Added bonus is that it keeps them out of the landfil. I have alot and I am always on lookout for more! LOL. Good job you two!
yes, olives, pickles, gardeneria, jams/jellies, ... inspect, try it for water bath canning and if it seals, it's fine.
You really did good over the winter and now you know what and how much to plant this spring.
I was waiting for a root cellar update. Amazing how much food can be stored.
Don’t reduce your canning too much though. You will want ready to eat food available for convenience but also for emergencies when you might not be able to cook. If you get feeder pigs you can feed the leftovers to them before canning your new batch. Nothing goes to waste.
Try to record numbers from planting, harvest, canning, fresh storage and inventory throughout the winter - I’m very curious about those :)
Keep it up and stay healthy !
They won’t go to waste just eat older jars first.
I was wondering if they kept a grow journal
I can and dry food. I like to make sure I do enough to last at least 18 months, in case we have a bad growing season.
Ida, built that cellar under the cabin, and use it for a safe bunker also, it would stay a little warmer.☃️
And, they are months away from any harvest this year. What appears as excess is yet to be consumed before fresh harvest.
You can reuse those lids especially for jelly’s Tatler lids work great! Turn your empty jars upside down helps keep them easier to clean.
In some areas of North Carolina they grow collards just to make kraut.
A GREAT WAY TO USE UP ALL THOSE GREENS!
When canning lids became scarce a few years ago, I decided to carefully lift off them off the glass and save them. If you use a spoon or nickle, you can ease the lids off without warping them. Then reuse them in the waterbath process. I wouldn't reuse them in the pressure canner. They can be reused time after time. 🤗
The jar opener she's using looks like the same one I have. It is very gentle on the lids,rarely bending them at all.
That is a deeply impressive root cellar.
I dehydrate Onions, Celery, Tomatoes. They extend soups and casseroles tremendously without taking up so much space. Your root cellar is amazing. Great Job!
I am amazed at the skill and creativeness of you who have been prepping for awhile. I have been canning and buying extra for the three in my h/h for the last couple of months and am learning so much. I thank you for doing these videos.
Have you tried Tattler lids? I have been using them for almost 8 years now. Every jar in my house has a Tattler lid and ring. They pay me back within the first two years of use. Currently our only expense was that we expanded our garden this year, so we had to get more started soil. We have heirloom seeds, jars, lids, compost bins, and pretty much now not spending more money than it would be to gas up the car and buy from a store. Just saying, sometimes the cost later is lower.
Consider investing in a freeze dryer. They are pretty expensive when you but it (~$1,300-$1,600) and you will need enough solar panels/battery storage for when you run it. But it keeps the food safe for up to 25 years of storage, they are very light weight & take up much less space to store and when you use the food to cook, it rehydrates great and looks and tastes like fresh fruits & veggies and you can also freeze dry premade meals that you just add water and heat. You can also freeze dry milk, cream, butter, eggs, ice cream, peanut butter & more.
Why don't you write a book that starts with a planting guide, canning guide and your recipes??
SUPER MOM I’d especially like to see the ratio of family to groceries and lessons learned.
If you’ve cleaned your carrots, then you don’t have to peel them at all. You guys did a great job over wintering your food.
Sorry, never too many carrots. I see carrot slaw, carrot cake, honeyed carrots, etc...in your future. :) Leeks freeze great so you are good with those too. Did you try growing any rutabaga? Definitely grow more cabbage. It dehydrates well as does celery. Fried cabbage is a favorite here. Your temps are similar to the Midwest where we cannot grow anything in the winter unless we have lots of $ to heat a greenhouse but even that is not very plausible in Dec/Jan/Feb. If you aren't learning something new each day, then you are dead. ;) That cellar would be a great place to hang meat for a short period of time. Time will tell on the cellar for sure. Spring thaw could bring an excess of water, I guess you will find out soon enough. If you turn your jars upside down, the melting frost will run off and not settle in. I am looking forward to more vids as usual. :)
Excellent! Have you considered grafting tomatoes and potatoes together to reduce your garden footprint?
Also, I love how you guys add condiments to make salads different! Making room-temp-safe ghee from butter is amazingly easy! Shelf storable plus higher smoke temp - hard to beat!
I migth be throwing a wild guess here, but I think, Arielle loves potatoes 😆
Who doesn't!?
I have said this since day one , all your cooking is sooooooo colorful. Love it guys. Best wishes
If you get a Sun Oven, you can dehydrate throughout the summer and fall without using any fuel. Lunch looks delicious! I'll be over soon ;)
Hola desde Argentina!! He quedado maravillada,con su huerto,sus conservas su sotano,su estilo de vida!!! Me encanta muchoo!!
My suggestion: expand your solar power system and use electric heat. No more need to burn money on propane. I would still keep it as just a backup in case the electric system is having issues.
My guess is that upgrading solar would be far more expensive than just using propane. Solar is pretty inefficient in the far north, and electric heaters use a lot of power. It would take a lot of extra panels to generate enough power to heat with.
This was so helpful, thank you! The part about putting as much as you can in wood shavings and storing it that way was super helpful.
If those jars of greens were mine, I would use them up quickly in curried chicken and vegetable dishes, and my favorite, zuppa toscana. The soup is mostly green and white vegetables. I make it using my own beef broth with some pieces of beef in it, onions, garlic, small cubed white potatoes, cabbage, cannellini beans (added at the end), lots of greens (any of beet, kale, cavolo nero etc.) salt, pepper and Italian spices. I have also made it with Herb de Provence instead of Italian herbs. A bit of a left turn on the Italian dish, but it works. I also use olive oil and some butter for flavor. My particular thing for my health that I do with this soup is this. After I have my serving in my bowl, I add 2 tablespoons of malt vinegar. Any vinegar would do. Then I stir that in. Buon appetito!
You should try the soup it was based on 'caldo verde' itsmore simple, but really easy to change according to whats on hand.
I like to Dehydrate almost all vegetables!! Works great.
World is changing. Maybe it’s not the time to scale down.
Lu my thoughts
@@SnowinSummer37 or just get the reusable lids. then all you have to think about is fuel.
@@SnowinSummer37 I actually like her idea on things she might not need to can which frees up more jars for things she could can. With all the wood resources around them, canning on a rocket stove might be a good choice. A bit more fidgety I am sure, but if you are trying to be self sustainable, nothing better than wood heat and being able to use those branches that fell in the woods rather than letting em rot.
Rocket Stove Pressure Canning
ruclips.net/video/7Un5482jFkA/видео.html
You should be able to store apples and pears in the wood shavings too. Would be a bit of freshness in winter.
I have wrapped green tomatoes in newspaper and they lasted until after Jan.
Yes they will ,we did this when I lived at home,we would do it when a frost was coming and that would be the end of the garden.lisa in East Central Ohio
My mom stored them in cardboard stackable fruit boxes when green and they take months to ripen and stay great. When she wanted them soon she would put them in a fruit basket with bananas and apples etc and they ripened faster from the offgas
@Rebecca Conn I plant 24 plants and then make marinara sauce before canning. That way, I can add meat (or not) later, stretching the volume. I also make salsa, so part of my tomatoes are for that, plus green onions, peppers, cilantro, oregano and garlic. Five tomato plants would probably only serve my raw tomato consumption...we all have different ways to make it work.
Old school
For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. begotten Son, that whosoever believeth in him should not perish, but have everlasting life.“Then Peter said unto them, Repent, and be baptized every one of you in the name of Jesus Christ for the remission of sins, and ye shall receive the gift of the Holy Ghost!
To save on canning, I don't can meat stocks. The stock or bone broth can be made gelatinous if you don't break the collagen - cooking no higher 180 F or so. Then I dehydrate the stock completely (until brittle) and store in an air tight container. I do usually still put it in a jar just to vacuum seal it but, as you can imagine, a whole lot more fits in one jar and their's no processing time.
Have you looked at tattler canning lids and gaskets. They are reusable. They are more expensive to start but should be much cheaper over time.
The regular lids are reusable, but I didn't tell you that.
They are only guarantee for 1st use. But, if removed carefully, can be used many times.
I like the tattler lids. I feel like there's a learning curve and I don't feel like they seal quite as tightly as the metal lids, but I haven't had any problems with them.
Rings and lids combined yes... but the rings/gaskets are meant to be replaceable..I bought 2 boxes of replacement rings for under $5.00..The website offers 3 dozen each size(rings and lids) for $54-57 so the actual cost is about 80 cents each unit..Shipping however might be prohibitive.. but as you said already they are reusable.. Get ten uses out of a ring and it averages out to 8 cents each.
Very interesting to hear about the discovery of the balance required for 'actual' living. Excellent presentation.
I live in Sask. Canada, we can't plant outside 'til June 1st. I love that you all had so much food to keep you through the winter! How satisfying is that? I'm just starting, yet my goals are similar. 👍❤
I hear you! I'm over in Northern BC and we can't plant outside until after May long weekend. But I always start plenty of seeds indoors every year.
Hey, Saskatchewan here as well. SE area. I think we might be able to get into the garden mid May this year. Hope it gets warm where you're at!
Same here in Nova Scotia, last frost is sometime in June and then in September again. You need a greenhouse+root cellar + meat is important (turning grass into meat.. grass grows well here and frost is no issue). Also a few freezers to freeze blueberries, meat, etc.
Same I’m up in northern Alberta and we can go plant until almost June and then by September it starts to freeze again
The potato shelves could have side barriers so you could store more than one layer on a shelf!
I came across a video the other day of a man who dries his kale and then adds it to his soups and stews and they rehydrate that way. May be a way to save by not having to can the greens!
We do this. Dry, pulverize, a 5 gallon bucket of kale will store in a main jar. And we add it to everything! Dehydrate carrots, onions, celery... None of it takes a new canning lids... But does require some system.
Nice! I was thinking of dehydrating greens for soups, smoothies, etc. Good to know it works.
I like that idea. Home canned greens scare me because of botulism risk.
I was gifted a huge bag of kale. Not sure I'd like it. I dehydrated it and crushed it down I've been using it in almost everything. Just a TB in anything makes it healther. All soups n sauces and the grandkids don't notice.
Autumngypsie I just did two big bunches of kale in my vitamix with a little water. Stems and all. Just three or four bursts. I then fill up ice cube trays with the mixture or small 2" containers and freeze . Setting trays etc on a baking sheet to freeze. I tip the cubes out of their containers into freezer bags ready for soups, smoothies or adding to casseroles, quiche for nutrition. I got the idea from Phyllis Stokes channel , she said to always add an orange to a smoothie and you won't taste the greens.
Your can do attitude and willingness to try things is inspiring. Thank you.
Something to know about freezing celery is that when it freezes, it bursts all of the cells of the celery because it is so full of water. Much more so than leeks. Once it thaws, it is literally just completely limp mush. So you may want to consider dehydrating it instead. It reconstitutes well in hot liquid.
Sweet tip! Youre awesome too!😉
Thats amazing to know!
All vegetables and fruits. When frozen, the water expands (peculiarity of water). The expansion bursts the cells forming the structure. Once thawed, without the structure, they are limp and soggy.
Ive got a better idea. Dont eat celery because its gross! I jest mostly...
I freeze chopped celery. I hate celery and only use it in soups/sauce/cooked so limpness made it easier to consume. But dehydrating sounds great!
Great the way you keep food
Arielle, how did you get so smart, young lady? I’m just so amazed with your knowledge. And, I learned so much from you and still learning. Keep going, girlfriend👍
This is the first video from you guys that I am watching, so if you talked about this in another video, I'm sorry. But have you thought about fermenting food? I'm German, so I instantly think about Sauerkraut, but you can basically ferment every veggie. It doesn't need any energy, just the veggies, salt and water (and spices if you want to add any). They last through winter, and they are so healthy!
I do lots of canning on a rocket stove, highly recommend, even pressure canning. Of course I have much easier access to firewood than propane, hopefully you do too! I’m always surprised that your canning is so much liquid. I have jars of “broth concentrate” but never can any liquid I am able to evaporate/cook down using wood. Why waste jars/space for water I’m able to add later?
My rocket stove is just stacked bricks btw 🤷🏼♂️
As I understand it, the more dense the 'mix' in the jars, the harder it is for the temperature to reach the safe level - so you may have the right temp close to the side of the jar, while the centre hasn't got to the safe temp. Especially important for any meat/protein canning. Not sure if this THEIR reason, but it's why I am happy to have a bit of leeway with the liquid.
I've stored leeks in sawdust and sand just like carrots. Leave about 4" of the green top, but chop off the rest (feel free to dry or freeze that), then bury standing up.
Outstanding work. From germination, seedlings, harvest, canning, preserving, cooking and eating. Bravo from a huge fan.
I cant believe your root cellar worked in Alaska! Well done...I though you both would be at the drive thru for half the winter. Great, good quality videos as always.
have you thought about a small hut over the top of the root cellar, with some insulation you could store more things for drying out like the herbs or maybe items that need a cold but dryer air
I was just thinking that myself. We have plans for a new 8 x 10 shed to be built this spring or summer. A root cellar underneath would be a great start.
A small greenhouse might work....
Some polystyrene insulation on the top and around the top few feet of sand bags should raise winter temps. Will require a lot of digging though!
There is probably not 1 in 1000 couples that could do what you guys have done. Your videos are very informative and entertaining, thanks, and keep it up!!!
Gosh you have more canned then me I had 350 jars last year and just added 150 new jars good luck 👍🏽
Jake Jacobs where do you buy so many jars, or do they just accumulate over time?
I like that this is focused on how well your Pantry stood up to your family's ACTUAL needs! This way you can narrow down your planting (or purchasing) to ensure the stuff you really do eat a lot of gets laid in or grown in abundance in it's season. Plus, it's honest & straightforward & says 'Really guys, we do eat what we store!' lol!!!!
I find that the hearty greens (chard and kale) that they dry well with no blanching and work great in soups and stews. Re-hydrated I think you could add them to a stir-fry no problem. Mushrooms are also awesome dried - better than canned. If you blanch them, both carrots and celery dehydrate very well, good dehydrators can be expensive but you could perhaps consider building a solar dehydrator. I am Canadian but have lived in the Northwest territories for a winter and in northern Alberta for 3 years, if I were to return I would definitely do some canning but I think I would dry a lot of things and do the same root crop storage with wood shavings, perhaps insulating the box with some styrofoam sheets just to help prevent ice crystals. Looking forward to more great videos (still catching up on your back-catalog LoL) - best wishes from southern BC.
look into fermenting things as the asians do for preservation.
Even though you grew to much greens, perhaps you could choose 5 families in the area that need assistance and give food packages to them. Times are hard in this pandemic.
I wanted to write a long and impressive review but I can’t even find the words to sum up the way I felt about watching your videos you guys have done such an impressive job you took us on such a journey I felt like I was there with you I did everything apart from literally tasting the carrot 💓💓💓🇬🇧🇬🇧🇬🇧🤗
Oh man, still getting snow? Yikes. That root cellar build really paid off. Good to see that it worked out so well through the winter. Very interested to see what you come up with for alternative food storage. Peace!
University of Alaska has an extension program for master gardeners, they would have a lot of answers to your questions abt your crops, storage etc. Just a thought
one thing you should , i seen video and tv about living up there and some more tips then i count on how keeps veggy fresh year round , so look for them they are out there
Have you tried to can using wood fire instead of propane?
I usually don’t subscribe on the first video I watch. This was very informative and I enjoyed the genuineness. Thanks!
Now that you have a feel of what you'll use over winter, couldn't you trade off the extra produce for things like apples or something else. Grandpa used to trade a bushel of peas for a bushel of corn or whatever depending on who's garden grew what well that year. Of course they knew everyone in them parts back then too. Yeah, grow, trade. It's a commodity. Seems like people would be super interested in spices.
Ive been watching dehydrating and greeze drying videos. Almost anything can be dehydrated or freeze dried. Its my understanding that the cost of a freeze dryer is pretty significant but over time, its cheaper than buying jars and lids. And you can store dehydrated and freeze dried food in the jars you have.
For the long term celery storage - you could look into celeriac. It makes a great celery-tasting root veg for long term storage, and you can eat/can the stalks and leaves just like celery. It's a good multipurpose veg an might solve the storage problem - i'm not sure how the fleshy stalks would last in sub-freezing temperatures.
This is what we have here in Romania all year long, celery not so much. Is very productive, tasty and you can keep it very long time . Also we have 2 types of Parsley cultivated for root part. The size of those is similar ro carrots.
Why not dehydrate your celery? I've heard you need to blanch it with a bit of soda in the water to retain the color and quality.
Still enjoy watching your earnest endeavors, keep your chin up and stay safe .
I wonder if you built a small building over the opening of your root cellar if it would help keep more of the frost out. Just a thought.
I was thinking the same thing... or insulation on the underside...
It is all about cost and time.
Would be really cool to make it a whole little outbuilding, where you could have some freezers plugged in as some more economical (because they mostly could be turned off) winter storage, and racks for air drying food on inside as well.
It would act as an excellent "thermal break" very effective
Yeah, maybe pour some Air-Crete over the roof. Maybe a small geodesic dome or even a small hoop house.
Storing leaks, over here (Sweden) we store the in the ground, it tolerate the freezing. Just have something over them so we find them under the snow.
Btw if potatoes freeze et al they get sweeter.
I am so happy I just found your channel!! I just moved to Alaska and have recently started my own channel about Alaska and our adventures here. I can't wait to check out all your videos!
Welcome to Alaska!
Multiple other people have mentioned this, but you can definitely look up videos on reusable Tattler lids. I think Kneady Homestead has a video on that. Also, I think Suttons Daze and a few others have made videos on dehydrating your onion, carrot, and celery to make a mirapoix powder for your meals. American Homestead has a video on an outside solar dehydrator, as well as building a simple cylinder block outside stove on which they do their canning. I doubt in Alaska you'll want to be without your variety of canned goods, especially at the price you have to pay for them there.
Oh, also, Doug and Stacy have a video on a material (I forget what it is) that they hang under their house to reduce humidity. Maybe it would help in your pantry.
Great canned cellar. With Markalot marker put the date on each jar so you know over the seasons as to when you made it. To Practice “first in first out!” You will find it a good idea. Took me a couple of years to figure this out! I am in my early 80’s and spent years raising a large family. Everything you have you ca save a couple of years but don’s go 3-4 years. Good luck!!
Excellent video! Thanks for sharing your experience. And, lunch looked great.
Why don't you store your jars open side down to keep out dust and drips as the ice melts?
I agree. Why make it hard on yourself? Diane in NC
10-4 on that. When spring finally comes, it's going to rain down there.
I think it may be more of a
Chip the rims on the glass. Although they need something over them so crap doesn't get dropped on em.
Why would you bother? They have to be washed and sanitized before canning anyways
Can't believe that's all that's left of what looked like a couple hundred pounds of potatoes! Harvest in October and pretty much done by April (less the seed potatoes)--you guys must practically live on potatoes! Think you won't be getting new potatoes until... August, maybe? Amazing to think you'd have needed even more than that huge harvest to get 2 ppl through a year.
How about curing meats like hams, wild animals, etc... salting, smoking, etc...???
Sandra Crockett most Alaskans have a ton of protein compared to vegetables stored. These guys have the opposite although they did score that moose. We try to get a lot of salmon and moose and caribou to last winter and don’t get much for vegetables. We do have stores here though lol. In summer though I eat from the garden and I build my dinners around what is harvested. So we eat lots of protein in winter but summer we go hard on greens and vegetables. I already have lots of starts going like kale and Swiss chard plus herbs and tomatoes etc. I do a lot early and also plant later so by June I have harvests of things all the way till September.
Been binging these videos all quarantine! Keep up the great content, super informative and inspiring.
Fermenting vegetables in large crocks was once a popular way to have edibles through the winter. Its a better way to preserve the nutrients that canning destroys.
You mean like sauer craut?
@@pheart2381 Yes, but you can also ferment most others too. Cucumber, onions, garlic, beets, peppers etc.
@@The411 didnt know that,thanks.
You should get a small full spectrum LED light and grow microgreens in your cabin.
I recommend celeriac root! It makes plenty of (strongly flavored!) celery leaves that you can store as a dried herb, and the celery flavored root should store just as well as any other root. It's stalks are thinner and more stringy than "normal" celery, but the flavor is much stronger and more herbal, so little sliced fresh on a salad would go a long way!
impressive!
As always your videos are sooooooo helpful. Your canning, storing, growing, shelter structure, planning , and cooking are alllllll so helpful. I am grateful for your videos.
Have you thought about fermenting as a preservative? Cheap, easy, healthy and delicious!
If you haven't already done so, I'd love to have you do an overview of the big projects/timelines for this year. Love your channel!!
I can see where living in Alaska the mason jars would be much more expensive. Living in Florida (where it is not cold) canning is the best method. We have a local Rural King where I can buy mason jars for $7.29 a flat plus use a coupon when available. We also have the great pleasure of yard/garage sales. A neighbor sold 65 jars for $20 which I snatched up.
Now that you have the mason jars, I would think the bulk of the spending is done? I am impressed with your food storage collection
The price of lids has risen dramatically over the past few years. And they technically should be replaced every use. 700 lids at 0.25 is close to $200 in lids per year. Which is actually pretty cheap food...
@@jenniferr2057 I never did the math with all the jars you have. I wonder there is a cheaper alternative or if anyone has re-use the lids. When I was younger, my neighbour used wax and/or mold to seal her jam. Thanks for getting back to me and letting me know.
@@heatherkaye242 Lots of people reuse lids. I just don't. I figure better safe than sorry.... If you use regular sized lids, instead of the wide, I can get lids for less...
In Europe they use jars called Weck... They have glass lids. You just replace the rubber seal as needed. The jars are VERY expensive in the states...
I am trying to findd the jars with bails... Again just need to replace rubber seals.
Amazing and inspiring video - keep it up!
Have you maintained weight over the winter? You guys look beautiful but I am just curious if you have lost much weight over the winter..
Dave Bowers I think we are doing pretty good, we also have that moose in the freezer :)
I mean from the thaw on the top sand bags frost.
Have you ever tried the Tattler reusable lids?
Didn't know they made reusable lids. Thank you for this information gonna order some and wish I had money back for all the metal ones that I threw away over the years. Thank you again for this info!!!
@@tinarutherford6239 you can get them in bulk from the Tattler website. They may be a little backlogged with their shipping though
You need to can some "cold pack" tomatoes, one of my favorites. Frowned upon by modern food safety "experts" but something our family has enjoyed for generations.
How do you store the red onions for 8 months - I can't get mine from the grocery store to last more than three weeks in the fridge
Lauren Gabrielle keep them out of the light, make sure they are dry when you store them, and keep them in a cool place.
Also, the onions at the store aren't usually fresh from the ground. What you get at the store has a limited shelf life already due to prior aging and temperature changes from transportation.
I don’t know how expensive it is for you to dehydrate but I highly recommend it for your greens, celery, onions, garlic, cabbage and lots of fruit. I’ve found that if I dry my greens at low temperatures for a bit longer the color stays vibrant and the greens taste great in soups, stews and smoothies. I even mix the greens powder in my chicken feed throughout winter. Canning is expensive to start but after your initial investment the only cost is the price of new flats/lids and the cost for fuel. I can throughout summer on an outside wood stove, reducing my costs further.
If you just want it for stock celery dries really well.
I even do this with celery I buy...I always look for the plants with the most leaves on them, Chop leaves, put on cookie sheet and leave in my oven for a couple of days with light on (or pilot). The smell is wonderful...when papery dry, just place in empty spice jars and use for anything with a broth...
@@deemail100
I never have leaves to do that with; I like them too much in salad 🙂
Thank you
Yay, time for a sitback and a coffee!
What is cowboy candy? New sub here. Southerner here. Have always canned food. Love my “homemade “ foods. Have learned thru the years some things work and run from others! Lol. Thoroughly enjoying this channel. Good job. I will be making mustard. Thinking about ketchup. Have done bbq sauce for years. Got a freaking awesome recipe for it. (Well not a recipe more like suggestions).
Put insulation on the roof of your Root Cellar
Maybe insulate the root cellar to just below the frost line in your area. Probably 3 inches of foam.