Preserving Food Without (Canning) Refrigeration with Kelley Wilkinson
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- Опубликовано: 3 дек 2016
- Join Kelley Wilkinson as she teaches us about making the most of the harvest by finding ways to preserve food without canning and minimizing refrigeration. Learn how to store food; from use of Mason jars, to vacuum sealed bags. Eat and enjoy while you maximize the abundance of your garden year round when you utilize these simple methods. Store your bounty from every season at minimal cost. While we do cover refrigeration in this video, we decided to change the title to "Preserving Food Without Canning" after the video was produced. Refrigeration is also part of this video.
One tip... She recommended using a straw to get air out of bags before freezing them. I fill the sink up with water and put the bag in and the pressure of the water squeezes the air out. It's fantastic and a lot better on your lungs!
Great idea. Thanks.
Oh my gosh! AWESOME idea!!!
Excellent idea...
that is a waste of water
I recently bought a pump-n-seal. It's a hand operated pump that has a hose attached to it, so it can be used similar to using the straw, but works much better. Without the hose attachment it can be used to removed the air from glass jars. It works great and since it's hand operated it will still work when the power is out.
4:35 Methods Overview
7:02 Dehydration
23:11 Freezing
37:15 Vacuum Sealing
54:58 Fermentation
1:19:34 Refrigeration
@8Truth Seeking
_Nutrition retention_
Dehydration: 60%
Canning: 65%
Freezing: 75%
Freeze drying: 97%
I cook 1-3 meals at a time, dividing each 3 ways.
1- ziplock & fridge
2- vac seal & freeze
3- freeze dry, vac seal in aluminum-lined mylar bags w/10¢ 400cc+ oxygen absorbers, store in bins for 25 yrs
now, later, emergency
During our 2/21 blizzard, no elect for 1 week. I sliced open a bag, added boiling water, and ate a home-cooked meal, topped off with a freeze dried ice cream sandwich!!
Passed out meals in the hood, goodies to the kids
And than you do not NEED a huge house and 25 fridge and freezer because they do not take up LOTS of space and can have it to 'in NEED it times like winter etc.
you can also make cured or buy a smoke meet or ham and do it for your self. We do it here in Europe and than we know what we eat. Yes some maybe need experience for to find out how the taste suit one but still worth it. ...and fun and exercise in the right way as well because you use all the body. by walk to get something bend
turn use muscles ( it sound stupid but it does build up for the and for the older age) enough for to be fit and the use the fingers which keep it well coordinated ( training ) with the body but most the brain and the soul is in there. both when make it and when ENJOY the taste of it. ! small things but VERY IMPORTANT and it is WIN either way.
happy you are happy for to re-adapt our fore fathers wizens
wise; brings wealth health and prosperity.
Thank you!
I agree, I'll take it to my natana easy farm.
@@natanaeasygarden168 She miss one thing. Brining and brining is composed of two kinds of brining. The 1st brining method uses dissolved salt saturated water pass saturation point. The 2sd brining method uses dissolved salt saturated in all kinds of very strong vinegar pass saturation point. The British Navy uses brined pork that can last 10 or more years, it was brined beef that allowed Sir Francis Drake to circumnavigate the world and discover California pass the Straits Of Magellan at the tip of Chile and Argentina near the Antarctic of the South Pole.
I would add sprouting, it's great for having fresh and concentrated veggies
Yes, been sprouting, on and off, for years. Must start some, thanks for reminding me.
@@linmal2242 I will l
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“Before there was a name for it “ it was called homesteading and before that it was called survival. Those who gathered and stored food lived through the winter and those who didn’t died. It’s in our dna to prepare.
Thank you for saying that. I use to blame my prepping nature on my moms drug addiction because it seemed to be the only thing the people in my life could understand. But the truth is that's never really been the reason it was just helpful. I told my mom before she died that I secretly hoard seeds and I can't control it. She said that I was the Noah of seeds getting ready for something. But iv come to the conclusion that its just part of my DNA
@@aishatumuhammad3773 ò
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you are so right.......
@@cashmerewoods7538 how long do seeds last.
This is amazing. I am wishing there was just a quick written summary of like "here is what I use, here are the brands I reccomend, here is where you can order things from" etc.
I love her! “The breath of life,”...opening a pickle jar. 💕
I acidentially made live malt vinegar once. I made homebrew beer but forgot about it, came back and I had 5 gallons of perfect malt vinegar.
.......ohhhh really? I was just thinking about researching how to make malt vinegar yesterday..
That is so cool
Hey, good for you. My mantra "is learn everything you can about everything you can." Knowledge will make you a leader in whatever community you end up in. When SHTF you will be prepared no matter what. I encourage you to keep at it no matter what others may tell you, it will be worth it someday.
what about when your on your death bed?... I am not saying we shouldnt stay healthy... I am a bit of a health nut myself as though I try to stay balanced but death overtakes everyone doesn't it?..
What a sweet well spoken woman. I learned a good deal.
I grew up canning in Mason jars under my mother's eye, then with a young family froze foods. Now retired and living overseas in Europe we can using a very standard set of jars; 500 ml (2 cups), 720 ml, 900 ml and 2 liter. All are screw top and we reuse the tops if they pass the QC check which includes no paint or corrosion scratches AND a water wiggle check before washing and sterilizing. Amazing how long things last with no preservatives and haven't had food poisoning in 11 years of this.
What’s Waterwiggle Method
Water wiggle?
I love the European canning jars! I wish I could get them here. 😢
I have a pantry with 6- 8 ft tall “double” oak bookshelves lining the walls FILLED with canned, dehydrated, vacuum sealed, and fermented foods. (I bought the oak shelves 20 years ago when I guess they went out of style and I picked them up at garage sales for 20$ each🤪) I have a “seal a meal” that vacuum seals bags AND canning jars and I LITERALLY use it every day... decades ago.... I even sealed a few of my children’s baby and toddler clothes and toys in bags with a little picture of them playing or wearing the item, and my explanation as to why it was special enough to save. They are in trunks for each of them for when they have children. I even sealed there year books, baby books, etc in them to store. They are now in their 30’s and are ecstatic I had saved them for them to share with their children.
No Name - What a great idea! ~ sealing keepsakes for your children. I have saved a few favorite belongings of my kids, stored in a trunk. Removing the air in vacuum sealing would make things like blankets or clothes much easier to store as well! Kudos and thanks for sharing that!
quit bragging lol I tell ya i love yard sales because u can find stuff that isnt made anymore witgh actual quailty
I have certain clothes, items n toys that are special as well. I tell them "It's for when you have your own children." I still have some of my own clothes tho i have all boys. Maybe for future daughter in law or granddaughter.
I live in the Caribbean and you can garden all year round. I have a balcony garden and outside i have a raised bed. Even though there is land to grow, I'm limited because of my disability. With the Corona Virus I learn to make dishwashing liquid and detergent for cloths. Made enough to last about 6 month to a year. But I haven't learn to preserve the food. I think that we should learn this. Will book mark it so I can come back and take a few lessons. Loved and Subbed.
I am from Trinidad WI. disabled as well! Hi.
I was prepared this crisis. So much so that I was able to give to a few families in isolation too.
Amen! I was able to as well.
We were in the military and when hubby was underway you couldn't be sure that paycheck would be deposited. So, I learned to keep a minimum of three months supplies in my pantry . Not only food, but OTC medications, personal hygiene items, etc. I cycle it through so it doesn't go out of date. It came in very handy with the pandemic. As you said, there's always enough to share and donate to food shelf drives.
Bless you for thinking of others.
@8Truth Seeking
👊😎
She would make a wonderful best friend. Very sweet and caring.
Thank you for this video.
This is amazing. I’ve always wanted to do this. I think this is a sign to try it. That would be amazing to have varies fruits & veggies dehydrated during a natural disaster.
If anyone knows this beautiful teacher, please let her know that this is one of the best presentations I have ever heard and I'm a training & development expert. Please encourage her to set up her own youtube channel! Thank you!
blanching isnt only for the enzymes, it attempts to preserve the texture of foods that normally turn to mush when frozen, like some veggies and fruits. it softens the cell walls to keep them from being shredded by the ice crystals expanding, which makes them come out mushy and lose water when thawed because the cell walls are broken and lose water and structure
nice video, thank you, very pleasing to watch
I know this is an old comment, but it doesn't make any sense. Destroy the cell walls because they're going to be destroyed later by ice crystals? As if ice crystals don't develop anyway and mush it up even more? I don't follow the logic. I am quite sure blanching is only for enzymes because they'll break down food even when frozen. If they didn't people wouldn't blanch their food prior to preserving. You absolutely shouldn't blanch foods that don't have these enzymes, you only further degrade the product.
When you dehydrate vegetables that have been lightly blanched they keep their color and are beautiful and their texture is better than doing them raw.
Thank you for the scientific reason I really enjoy that I miss watching Alton Brown on TV because he always gave the science behind things I'm sure he is also on RUclips! Thanks again for your contribution. We all need to help one another and stick together United We Stand and divided we fall. Love light and blessings.
Thanks for that information.
I tend to remember better when I know the reason behind it.
Cheers!
☺️ Agree! 🙌🏼🍃💗🍃
@@theempathicsupernova6865 hey! three years later i got a reply from you, i hope you're doing well! certainly didn't expect it
I have a large pantry (12x14) because I grew up with one in our home. We didnt buy 10 ears of corn we bought 2 cases from the farmers market and froze it along with flour, rice , pasta and beans. I garden all year round and can/vacuum seal all year round too. I do have friends who thought I was old school and needed to a better hobby.
Not anymore.
That's very nice of you to preserve and save your canned goods in storage.. Please don't listen to your friends who tell you to find a new hobby to do.. How dare they to say such a thing to you.. I am appalled by their unkind speech on this... Please ignore them and find new friends who respect your likes and dislikes, This is FABULOUS for what you are doing.. Keep it up and keep doing this, It's a GREAT THING to do.. GOD BLESS you and your family.
@Papa Jose I have a side by side refrigerator and 2 belly freezers. Truly tho I can everything. Flour, meats, veggies, dehydrate lots of herbs. If there so no power I still have a pantry they full of food.
@Papa Jose I moved out of California. LOL. To hard to sack away any savings away when utilities & taxes are so high. And I lived there all my life.
@Papa Jose Parker Colorado or South East Texas. People are so friendly and it is green like Oregon. Rains A LOT
@Papa Jose you are most welcome. :)
You mention ruining food-saver from vacuuming flour. I place flour(dried powdery items) in a plastic produce bag, fold over excess plastic, THEN place into vacuum bag and seal. I actually do the extra bag version for many things just to prevent having to scrub out sealer bag to reuse. ie: freeze pork chops on non stick baking pan. Place flat into plastic produce bag, label with blue painter's tape, then proceed by placing into sealing bag, seal and freeze. I have my original Tilia Foodsaver made in Italy since the 1980's and they still make parts if needed. Occasionally found on eBay for $100 bucks.
Great informative vid, Thanks
Thank for the flour tip
My Grandmother cans and jars food as well. Which is something that I have always admired about her.
A trick I learned from an old man on tomatoes. We lived in Wa ,short growing season and cold winters. We would pick tomatoes green and put in garage. Dark and cool out there. Would bring in as needed a day or two early and they would ripen.
And layer them with news paper between the layers. Sometimes mom would put a box or two under my bed, I was over the garage and it was cold.
How is this a trick from an old man? The literal entire agricultural infrastructure of the whole world does this. They pick green tomatoes and ripen them as they're delivered.
A woman after my own heart. I love fermenting fruit. I buy the ready made fruit trays at the store after they have been reduced 40% Place fruit in a mason jar press a little to submerge in its own juice. Add about a tablesppon of sugar to a qt jar. Loosely cover. Ferments within hours. It is so delicious and so nourishing.
How long does it last? Does it get all mushy? What types of fruit?
Ready made fruit trays are, what? Thx.
@@sharene411 They are fruit trays prepared and ready to serve. Generally include melon, berries, pineapple, all fresh. I purchase them at Meijer or Martins but most stores have them.
They are just delicious, not as sweet as in original state but the sugar is consumed and changed to a very nutritive pro-biotic.
@@sharene411 It is good to consume within a week or so. It ferments beautifully in about three days. I have eaten it much older and it was still wonderful.
I cant believe this has been on for 2 years and only got 106 comments. Thank you for letting us know of Purslane! I have this in my yard and will pick it tomorrow and add it to my salads.
I know I’m watching this three years later, but I appreciate this information. This is such a valuable knowledge for anyone to know. This lady seems sweet. At first it looked like she was a bit nervous talking in front of the crowd, but later became more comfortable. I get nervous if I have to public speak in front of strangers. I start forgetting my words, and stuttering. I can’t help it. Before we moved from Russia to USA, my family owned a few plots of land which were utilised for food growing. We kept a small amount of chickens on one of our properties as well. Unfortunately we moved to Jacksonville Florida, and it is way too hot and humid here to grow most things
Years ago a survey found that more Americans feared public speaking more than blindness. Join the crowd!
I love this lady ! She's a real naturalist. They should teach this in schools.
In my youth they did. I firmly believe both shop and home economics should be graduation requirements for both boys and girld.
To open a sealed lid I put the edge of a butter knife between the lid and the top ring on the jar and twist the knife. No broken nails, no harm to the lid
Thank you much for these lessons, thoroughly enjoyed, I’m in Jamaica and always wanted to store things, I didn’t understand how to pickle now I’m going to do all of that, blessings always ❤️🙏🏻
What a delightfully natural and charasmatic person !
The peppers used to make Kimchi are actually thick walled and mild to medium depending on if one waters frequently or not. They are picked at the peak of ripeness for the bright red color. Most U.S. seed supplies don't offer a true kimchi pepper as they are fairly thin walled. That type of pepper is usually used for garnishing the tops of dishes. One can pick up 5-20 lb bags of ground kimchi pepper at most asian markets. A paste is made from glutinous rice during cold months, it tastes better, but it ferments too fast and gets funky in really hot weather. Apples and raw/salted seafood are added depending on the region. Garlic, green onions, and large, spicy radish are also added for the full flavor.
She has the most enjoyable and calming voice- besides being super smart! I have watched this at least ten times....
Good point right at the start - Store what you eat and eat what you store
Please please consider adding captioning. I am deaf. in other words, simply turn the volume off and consider whether you would continue to watch. But I can tell this video has terrific content and I could really benefit as well as including an entire niche of the population that could benefit including those with hearing loss age related or on the job. Thanks
*Nodding* when she says canning jars are her best friend. I ADORE canning jars!!! I use them for storing washed salad greens, storing hot soup etc in the fridge (who wants to put hot foods into plastic containers - eek!) etc. I also use them for shelf storage. I had the misfortune of getting pantry moths 5 years ago. A bag of walnuts fell into the back of my pantry & the moths became a nightmare to get rid of. We ended up ripping out the ceiling in our pantry in order to get rid of all their hiding spots!
Now, with the exception of cereal which I date when I open so I can keep it rotated, anything that isn't going to be used in a couple of days goes into a mason jar. I have a vacuum sealer that I use for my food saver bags. I use the mason jar attachment for long term dehydration storage of produce I've dried in my Excalibur, but most non-dehydrated items don't even need the sealer...just that little rubber edge on the underside of the mason jar lid is enough. I reuse lids ONLY for non-canning applications. Last year was my first time using the 1/2 gallon mason jars. I've rotated most of my dry pantry items like flour, rice, pasta, beans etc. into 1/2 gallon mason jars. I even use them for my tortilla chips (I still buy some stuff from the regular grocery store). They keep well so I can take my time eating them without worrying about them going stale or having to reseal a bag each time I want a few chips. I use scotch tape and a sharpie to write what's in the jar - that way I don't even have to dig for a specific lid when I want to restock.
Yes, I do can a few things...high acid foods...but I mainly use my canning jars for pantry and fridge storage. You would be amazed how moist raisins bought in a large bag stay, for example, if you keep your primary large jar in dark storage and only pour out a small mason jar's worth to keep on the sunny counter. I even use them for spice storage. Again, I have pint mason jars for dark storage of my spices & jam jars for the toasted & ground spices I use a lot. It keeps them much fresher and more pungent than storing them in an open plastic or ziploc bag.
rachiti. Give me a wide mouth mason, anyday
Do you have any links to attachments for sealing those jars? I cant find it :o
LOVE the video. I must share that I have a LEM brand dehydrator and I love it. It's quieter and larger(as far as I know) that this one. I run it right through spring till first snow. Kelly, your enthusiasm is so great and you've expanded my knowledge. I might need a second huge dehydrator now!
fast forward to 2020 and Covid19 happened. im growing my victory garden and need all the info on this and gardening that i can. Thank you for sharing this with us.
ALISHA KATTARA same here. My son is digging up our yard and planting all kinds of things. We’ll how it goes.
Spread the word doctors kill too many people
Good for you and good luck! If you haven't yet, look up old farmer's almanac online, and pay attention to what you plant during certain stages of the moon, for your zone, but pay more attention to what grows in what climate in your zone number. That number tells you what you can grow in your area, when, and those two rules will help you through any type of unpredictable weather. Also look up about companion gardening and container garden. These will help you grow in less space with less water. Good luck and I wish the best for you! Gardening and canning are great skills to know.
It's a numbers game. If you want 3 tomato plants, plant 12.
If 9 sprout you may get 8 to transplant and 6 or 7 may grow well, and 5 or 6 may produce. Of those that produce, you may lose half or more to fungus, disease, too much or too little water and pests. We lost 2/3 of our tomato plants to very large horn worms. The positive for those with children, is besides teaching where food comes from and self-sufficiency, you can make finding and removing bugs and their eggs into a game. Get a cheap black light. We got a small flashlight with a black light setting and we go out at night hunting bugs with it. Good luck.
This was very informative and I learned some new things! I would like to offer a bit of constructive criticism would be to avoid referring to lacto ferments as "pickling" as this can be confusing for people new to the process. I feel pickling should only be a term used when you are using hot vinegar during the process.
Exactly!
Kelley, I believe Tabasco puts salt on top of their lids to protect it from dirt, rodents etc from being on the lids...but, also as it ferments and off gasses, the vapor that comes out collects in the salt and creates a crust further protecting it.
Very helpful. Thank you. It is a bit harder to store foods like this in the UK as preserving is treated as a niche hobby instead of a daily necessity so equipment is very expensive. Organic too is way more expensive than non-organic. Doing my best though.
She is just lovely!!!
I just wandered past this presentation and I have to say it is awesome!
Same here! She's amazing! I totally want to start doing all this now lol!
R
@@youmakemehappy7
Also try _Living Traditions Homestead_ yt channel.
Great selection of playlists on all food storage methods used. And list the products in the video description dropdown.
They are meticulous in all their tutorials, often including energy costs.
Me too!
ABC's of Salvation! You are loved so very much, that Someone died for you!
A- Admit you are a sinner. We all sin and fall short of the Glory of God! We can't save ourselves!!!! We all need a Saviour!!!!
B-Believe, if you confess with your mouth the Lord Jesus, and shalt believe in your heart
that God has raised Him from the dead, you shall be Saved. For Repentance is a change of mind!!!
Change your mind from unbelief in Jesus to belief in Jesus!!!
C-Call on Jesus! For whosoever shall call upon the name of the Lord shall be Saved!!!
1 Corinthians 15:1-4
Ephesians 2:8
John 3:16-18
1John 5:5
John 6:40
John 3:16
Romans 10:9-13
I'm watching this in January 2023 and I smile at your insight to prepare. I've been a homesteader for 40 years and never called all the canning and dehydrating prepping. I also enjoy fermenting and recently purchased a freeze dryer. I'm busy everyday doing at least one of these to preserve my foods.
Who else is watching while quarantined because of COVID-19?
me!
Me
Justus 4 I am ,getting ideas
learning more and more every day
Watching while lockdown in South Africa. Great video. Thank u.. I grew up in a farm.. Now i live in a small apartment 😔 but i have a little garden which i plant flowers. Now i will turn it into a garden that could be more useful. I do store in bottles most of the stuff. N in my chest freezer. Love the video. Learnt alot.. I will be watching this many more times in the future. God bless you. Thank you.. Stay safe.. From South Africa. 🤗
I am listening to your show while preparing deer meat . vacum pack and freeze, so many great idea's thank you .
Thank you so much for doing this video. I’ve learned just enough over the last year to be dangerous. Lol! You filled in the gaps and put things in perspective. I believe I can conquer the world now. Awesome video from a very knowledgeable person.
Very well done. You've encouraged me to put away food store in different ways. Thankyou.
Purslane grown in flats and rotated in trays, feed to your chickens and now you have omega eggs along with all the other stuff the plants offer.
Dad would use baby-food jars to store his hardware, and mom of course canned everything we grew if we did not freeze it. I can a lot.I make my jerky in the oven.
Fell sleep watching Minecraft videos, woke up an hour and 45 minutes into this video lol
You are such a rose. Love from afar thanks for the wealth of information.
Thank you. I am in Riyadh at the moment and will be returning to Colorado. I can't wait to grow my own food. FYI listen to Dr. Shiva.
You are such a joy! Couldn’t have found your videos at a better time in my life! Thank you for sharing your knowledge and passion for earthly goods! Blessings⭐️💓
What a sensible, informative presentation. You have a very pleasant, yet witty way of instruction. Thank you for sharing your wealth of expertise and experience.
I have to say a million times over thank you so much for this video and the many others. I have truly enjoyed and learned so much. I especially loved your comment " we grow the cake and buy the icing". That's what I want in my life. As I turn 50 my goals and ideas of success has completely changed and have what I valued in my 2nd half of living. I want to achieve 80%-90% of my own production. You're doing such an amazing job and I am loving the example given. Pammie from CHICAGO
I want to do this. People are very educated. you are a good teacher
Enjoyed watching your presentation and may have learned why my canning jars didn't seal with the Food Saver attachment I bought. I see that you have a better model and that your lids seal very easily. That said, I live in earthquake country, and I decided to store my dehydrated foods, nuts, etc. in the food saver plastic bags and some mylar bags. I make my own yogurt, and add flavoring and sweeten it with raw honey, about 3/4 to 1 cup per half gallon before incubating it. Then I use my Excalibur and spread that half gallon onto the 9 sheets and make yogurt leather. I love it and look forward to it as a treat. I must add that I add an additional 1/2 cup powdered milk powder to the yogurt before incubating it as this gives me the consistency of Greek yogurt which is more spreadable and not runny. I also peel, cook and puree either Butternut squash or Sweet Meat squash and treat it like I was making a pumpkin pie filling adding some evaporated milk, but no eggs or flour and dehydrate that into fruit leather. The result is delicious. Just thought I would pass on a few more things that can be done with the Excalibur. Thanks for the videos. They are very informative.
I also make my own yogurt and love it so, so much. I started it with a 25 strain probiotic capsule from Swanson.com and the flavor is so neutral that it is a perfect replacement for sour cream and even cream cheese if I let it strain for 24 hours. But it never even occurred to me to dehydrate it! I am so intrigued! I absolutely must try this. Thank you!
making yogurt in the instapot, makes it thick, I've been using ultra pasteurized, starter without pectin or bifuda....later whey for starter, 24 hours on yogurt setting, then over night refrigerate into strainer, nice and thick and almost lactose free and lots of good bacteria...I love the idea of yogurt leather, thanks.
@@lisakukla459 o
This is a wonderful resource, thank you!
I am watching this whole video and subscribing. Thank you so much for sharing I'm a country girl at heart living in the city
Great job, thank you so much for sharing this information.
I really enjoy this video class, and I wish Kelley Wilkinson had a website or vlog, as I am certain she is a wealth of knowledge on a great many topics. At the very least, I hope-hope-hope she does more classes on this channel.
Yay!!
Prepping is the only way to go!
👇
I cook 1-3 meals at a time (2-3X per week), dividing each 3 ways.
1- ziplock & fridge
2- vac seal & freeze
3- freeze dry, vac seal in aluminum-lined mylar bags w/10¢ 400cc+ oxygen absorbers, store in bins for 25 yrs
now, later, emergency
During our 2/21 blizzard, no elect for 1 week. I sliced open a bag, added boiling water, and ate a home-cooked meal, topped off with a freeze dried ice cream sandwich!!
Freeze dryers are a lg initial investment. But they pay themselves off in a yr. A commercial meal costs $9-10ea, at home about $3ea, _including_ the cost of elect!
My bro & I split the cost of 1 unit. In 4mos I've put away 82 ready to eat meals + meats + fruits, veg, spices (and powdered purslane) + ice cream + 20 *doz* powdered eggs w/spice & cheese. The sky's the limit. For me, meals; my bro is all about the meats + spices. We both have gardens.
_Nutrition retention:_
Dehydration: 60%
Canning: 65%
Freezing: 75%
Freeze drying: 97%
•
Also try _Living Traditions Homestead_ yt channel.
Great selection of playlists on all food storage methods used. And they list the products used in the video description dropdown.
They are meticulous in all their tutorials, often including energy costs.
Good luck! Food storage is the best, most profitable .. and satisfying .. hobby out there!
Thank you for this video...it was well done and nicely explained.
like to know what I'm eating now that I'm in my 50's and fortunately, I grew up on a farm so I have a good background on all this. I have been building my soil for 8 years and can now grow just about enough to keep myself, son and granddaughter in vegetables, herbs and fruit all year. I have even been cultivating mushrooms all winter inside (King Stropheria is as GREAT as a multivitamin plus its Packed with protein!)
The only issue I have is meat as none of us could harm an animal. I buy from the butcher and freeze it, but I know you can can it. Hoping this vid explains how. (still watching!)
Thank you so much for this knowledge.
How interesting! Thanks for sharing!
The hand brake bleeder you’re talking about can be used to vacuum seal. The kit comes with various size tubes that fit the Foodsaver. No need to use a pin on the lid. You can use the jar sealer adapter and use the brake bleeder to vacuum seal.
When I go wilderness camping I frequently find wild purslane to augment my food supply. When I find nettles I put on a pot of water to boil and dip them quickly and let them dry so I can keep them if I need to. That way they don't ' bite' me.
It's full of good vit and minerals, I add dandilions leaf and wild berries. Just take a little dressing in yer pack, lest time I had a first salad, I also ate 3 butter friend brook trout I caught, and we made campfire flat bread with wild blueberries in the bread and salad, to sweeten it all up, fried the fish will wild garlic, then a big cup of chaga tea, was so energized after that meal, and showed my son bushcraft survival
🙋🏼♀️ It must have absolutely inspiring looking at those faces being held up by their hands. 🙈.
Although, I already knew lots of what you taught, I learned so much from your presentation. 👍🏼
I come from a long line of hill people that dried and canned most of their foods from home gardens, orchards and barter, so lots of the ideas on preparing I learned from the ancestors.
Thank you for sharing this valuable nuggets of preparing foods. 🍃 Blessings 💗🌿🌺🌻💐
Thank u for this video thank u for passing your wisdom to someone who dodnt have it thank u☺
Amazing information about the importance of preservation method to keep the food healthy and nutritious for a longer time . Thanks for sharing.
Thank you for this Incredible information :)
I emjoyed your demo. It was hard to uhderstand questions from your audience. I was hoping you would cover freeze drying. Thank you for all. Good info.
Rose of Sharon is also known as hibiscus flower. It is not of the "marshmallow" family as you said!! It is of the Mallow plant species!!
There’s also vacuum chamber devices. I have a VacMaster & love it.
Thank You...
& God Bless you
Excellent video. Thank you so much, now I'm not scared to do my own food preservation.
cant believe i just now found this channel, great videos i guess i got some binge watching coming on!
Also try _Living Traditions Homestead_ yt channel.
Great selection of playlists on all food storage methods used. And they list the products in the video description dropdown.
They are meticulous in all their tutorials, often calculating costs.
Thank you for sharing. I have that exact food saver vacuum sealer machine, its the best, still works great after 5 yrs.
I'm ready for a new one. May I ask which model this is?
Great info Thank you! I have done lots of this and learned a lot from you too. 👍⚘
Thanks, I like your opinion. Nice source, I learned much by you!
This was great. Thanks for sharing!
I just clean out some of my jars now I can use them for some thank you first time looking at your viv .
I love my Food Saver! I’ve had it for years! I don’t have the one you have but it works. I’m going to ask my husband to get me a new one like you have.
Me too!
I use it every time I cook!
I cook 1-3 meals at a time, dividing each 3 ways.
1- ziplock & fridge
2- vac seal & freeze
3- freeze dry, vac seal in aluminum-lined mylar bags w/10¢ 400cc+ oxygen absorbers, store in bins for 25 yrs
now, later, emergency
During our 2/21 blizzard, no elect for 1 week. I sliced open a bag, added boiling water, and ate a home-cooked meal, topped off with a freeze dried ice cream sandwich!!
Passed out meals in the hood, goodies for the kids.
Excellent. Great information for a newbie like me! Thankyou!
I heard that if leaf-eating ants strip a tree of 1/3 of its leaves, the tree reacts creating leaves with higher levels of acid which the ants won't eat. So, its not just the presence of acids. The trees actually respond!
this lady here.... THE BEST! lol, keep being real!
This was very helpful. Thank you so much. 😊
Great information. Liked after the purslane joke. Good job 👌
Purslaney 🤣😂LMAO. That literally made me laugh out loud.
Great video! I had no idea about the rose of sharon! I can't wait for mine to bloom again:)!!!
Awesome show great presentation knowledge delivery
Kelly you did a lovely job on this video so many years ago. What a great class you gave. Would you per chance have the notes/handouts still available to share? Do you have an update for more current info now?
All our workshop handouts are on the handout archive page of our website. Here is the one for this class!
livingwebfarms.org/wp-content/uploads/2020/06/The-well-stocked-Pantry-1-1.pdf
Thank you so much!!!
Blessings
Thank you so much for that! You filled in quite a few blanks for me! I just started pickling and preserving this year. I had made some pickles before but not on this scale. Some turned out great, some not. Mostly because of recycled vegetable jars. Don't use those. If you try to be frugal with this, you're going to have significant failure. In the meantime, i bought hundreds of reusable rubber seal, glass lid weck jars. Amazing stuff. My dill pickles mostly failed, wrong jars, bleeding rust and oozing god knows what, my eastern european style kraut is delicious, from some lovely, i think Polish lady on here. I also dehydrated a lot of things like beans, chillies and squash and i just refurnished to have a beautiful wooden open pantry to display my winter wealth. All my jars and quaint little orange kitchen knick-knacks i collect from the 60's. Just so satisfying! These are the things that make you feel truely rich.
I make pickles with recycled pasta sauce jars and they turn out great. :u
@Sandra Watts I've heard lettuce grows really well in small containers indoors or on patios.
I wasn't able to do it from seeds but that's probably on me. I'm very talented at killing poor plants. I even managed to kill a spider plant.
But for the lettuce you just pick off the leaves you want to eat and leave the rest to continue growing.
@Sandra Watts lettuce is super easy to grow indoors with as little as a fluorescent shop light or even led light tape! I highly recommend the Red Wing Lettuce Mix seeds from Baker Creek. As delicious as it is beautiful.
Do you have any videos. It would help.
I'm glad to read about the different jars.
Nirrrina I kill air plants!!! So I get it! LOL. I’m in the process of growing lead lettuce indoors. So far I’m good. Time will tell.
Really informative, thank you!
Great Information and Reasons For Food Storage and Safety.
Thanks for sharing. Great video
This video is great! Thank you!!!
So informative. Thank you!
I love your kitchen.
Thank you. Great Video
Butter homemade that took me back to1959 but using a wooden churn. In southland new zealand. Love your videos, keep up the good work best wishes noel.
LOVE .. LOVE ...LOVE this video ,, THANK YOU Ohhh soo much !!!! Beautiful ,,, powerful food
Thank you for all this information. A wealth of information. ;) If every child had a mother like this big pharma would have a closed sign!
Not necessarily. Before big pharma there were still people dying and living in terrible pain because of horrible diseases that had nothing to do with a person's lifestyle.
@@applegal3058 Perfect.
@@mauricecardinal6352
Funny to hear folks stand up for pharma mega-corps, eh?
I agree with you, fresh foods, exercise, sunshine, build up the immune system.
I buy over ripe bananas and and a little 6 pack of pineapple juice. Pour juice in bowl. Slice bananas into the juice take out and put on the teflon screens and dry. I usually do 4 large bunches. Stay gold and no browning. Store in madon jars. My gold coins!
Oh really, do tell! This is new to me and I love drying bandannas but they always seem chewy not crisp. Thanks