Heidi - you know another reason why your channel is sooooooo popular? You don't have those obnoxious commercials!!! I LOVE THAT!!!!!! An 11 minute video is actually 11 minutes of information from Rain Country!!!! Thank You!!
Though I could possibly make more money putting commercials in the middle of my videos every few minutes, I find that SO irritating and refuse to do that to my subscribers. I am glad that people notice I make it a point to not do that 😊
I haven’t did the nuts before, I was skeptical, but I trust you wholeheartedly because you have actually done them and not just saying it’s okay. I follow you because you are honest and I know you don’t share anything unless it’s truthful, thank you for helping me to discover new ways to preserve food, blessings sweet friend ❤️
Hi Heidi, I'm looking at your old videos, they are so helpful, thank you for all your help its making a difference to our lives. God bless you and your family ❤
I used my Harvest Guard lids to vacuum seal my lettuce this past week and stored in the refrigerator, it was great to have crisp fresh salad all week! I'll be doing this again. I have brake bleeder and food saver jar sealer. Worked really well. Thanks for the info.
Rain Country these days a lot of people lack common sense so maybe they need the government entities!!!😂😂😂😂 Great videos by the way! I’ve been binging on them for the fact that I have my monthly time and the cramps are unbearable! I am a candidate for endometrial ablation but not really sure if I want to go through with it. Today my heating pad is my best friend😬
@@RainCountryHomestead I didn’t see this till now but I will definitely try it!!!! I’m 44 and decided the drs messed me up enough!! I am not getting the endometrial ablation because I do not trust doctors anymore!!! I spent 9 days in the hospital for a surgery that was supposed to take 5 hours!! I had a cholecystectomy. The surgeon didn’t put the clip on right and I had bile going through my entire body for 3 straight days!!!! Every time I would sit down I could feel the burning pain. My stomach was so huge with poison, bigger than at any time I was pregnant and I gave birth to children that were almost 9 pounds and I’m only 5’1”! ...so I walked for three straight days and I was the talk of the entire hospital! No one could figure out what was wrong with me! This is when ascension took over and they had fired nurses and doctors and messed their hours up and was short on staff!! two nurses were talking about how messed up the floor that I was on and I agreed with them and started telling them what I was going through and they shut up!!! I heard a woman crying from the other room that they gave the wrong medicine too!!! The one dr was making fun of me and said for a women your age you are just acting lazy!!! He tried to give me meds to calm me down but I was in so much pain I knew it wouldn’t help!!! The pastor came in & I felt so horrible with pain I didn’t want him to leave! Another person was pressing the call button for the nurse to come in and she was too busy on her phone and I heard her say that she was in with another patient and that she couldn’t come right now!!! I had to have another surgery to fix it! The surgeon that did my original operation didn’t even do it himself! They figured out what was wrong and had to do the surgery at 6 PM and the doctors that were supposed to do it didn’t even know they were supposed to be there!!!! The nurses had to prep me and I could hear them talking about how they couldn’t believe that the surgeon wasn’t there yet because he left for the day!!!! they had to put a stent in me and I had to go back six weeks later to take it out! They had to put me under three times to take out my gallbladder!!! WHAT A JOKE!!!!!! I love your videos so much and I envy you and your husband’s way of life!!! Amen to you guys for getting off all medication’s!! The government and the pharmacies definitely don’t like that!!! I’m so sick of multimedia and I am your friend on MeWe! I agree with everything you’re doing!!! God bless you!♥️
@@TheSunRiseKidBless your heart, so glad you survived. 😢🙌🏻 Praise Jesus. Yes. Natural holistic methods are best...i agree with you. My surgery removed a tiny tumor but that surgery caused me so many debilitating problems. Now im busy preventing cancer and taking care of my cellular health. Blessings to you. Walk with Our Good Shepherd.... By His Spirit He will lead you in a good path.
For short term storage vacuum sealing fresh foods can extend their shelf life in my, albeit limited, experience for a little extra time. Pesto can go mouldy quite quickly if you don't have a refrigerator, but when I vacuum seal an opened jar, it will last longer. I've also seen a post online where someone prepares salads for the week and vacuum seals them to keep them fresh. They were still refrigerated, but would have wilted within a day or so. I think it would extend the freshness of a lot of foods at least for a few more days, possibly a little longer. To what degree will probably depend on the kind of food. If they are acidic but vulnerable to oxydation (e.g. smoothies made for a few future servings) or mould (e.g. cheese, jam, pesto), they could be good canditates. I wouldn't try it with things that can go putrid, and limit the time with things that could get botulism. As Heidi says, experiment. Still try to keep things as cool as possible. It is not for preserving, but _may_ buy you a little extra time.
Kindred spirit! Common sense about how we've been putting up food for hundreds of years w/o gov't assistance and guidance. LOL. It's amazing how far from reality humanity at large has come. Glad some folks still live in the real world. God bless you and thanks for the helpful info. I just got a freeze dryer so I don't lose any garden harvest and I won't have to rely on normal groc store. I think a couple of your videos have answered my questions and saved me some experimental failures, so thanks for that:)
You must have read my mind! I was contemplating just this week about how I could store commercially dried fruits. Thank you for offering your experience with it, which I trust!
Tried your spice blend with mint tea and loved it. Figured out how to powder rock hard dried orange peels. I put them in cotton towel and used hammer to crush them into much smaller pieces before grinding them up. Thanks for sharing your knowledge. Blessings to you and your family, Heidi!
@Mark inAlaska. What do u use orange peel powder for? Only use orga ic oranges if u use the peels. Toxic Chemicals sprayed all over oranges. I live in orange country in FLA
@@akrealestatebroker great! It is important to point this out to everyone because some foods are more sprayed than others. Most people on this forum are just preserving "whatever" food
There are no stupid questions. Better to check around than to have spoiled food. I have a freeze dryer and it is another topic that is really brand new - only had the home units for less than 10 years. In an attempt to get some room in my freezer, I started trying to figure out what I could put up differently and discovered after some searching for ideas that the frozen fruits could be cold water bath canned (Oh, and they are beautiful). And, I cut the sugar way back - one of the issues with following some instructions - never had any trouble replacing a lot of it with stevia. Another good topic Heidi.
Martha Adams so, are you saying that you just place fruit in and, then, cold water? If so, what cold temperature do you suggest generally and how long do you think the shelf life is? I’m a T2D so, cutting sugar is right up my alley.
@@privateprivate8366 I followed the Ball book of canning from 2010 on how to water bath can. The general directions are in the front of the book and then you can look up the specific fruit you are canning.
Martha Adams I’ll actually be using one of my pressure canners for water bath canning (without pressure). Because, if I bring one more thing in here...💥
Heidi ... It’s interesting that more people don’t think about vacuum sealing candy. Just like the chocolate chips, my mini 3 Musketeers don’t have a problem with it. Even hard candy is good to seal.
Hello. I'm new to your channel & actually have a notebook & I'm taking notes! I'm VERY new to canning but have all I need to get ready to start. Now it's just knowing how & what to preserve, so I'll be watching all of your videos.
Right on… use common sense & with all the technology one can do soo much research 🧐 I understand it can be confusing & intimidating but resources are out there. It’s wonderful of you to teach…. Heck, even this oldster learns new things 😉👵🏻👩🌾❣️
When you mentioned that things like jerky were not vacuum sealed… It is possible that they were packaged in an intentional high nitrogen environment, to displace oxygen with nitrogen. (I worked in Plant that packaged powdered ingredients in cans) BTW Love your videos!
Heidi, I watched a live video last night where a lady said you can water bath can green beans or meat as long as you process double the time. I was horrified. But then ppl in the chat said they’ve been doing it for years. Ive been canning for 30yrs and have never heard about that kind of canning. Have you? Have a blessed day.
Though I have never done it myself, I would if I did not have a pressure canner. People canned like that for many years before the pressure canner came along and Ball even used to have a guideline out for times on canning with water bath for low acid foods. The Amish still use this method today
Yes, years ago everything was waterbath canned. My mother, grandmother, aunts etc did. I did too in my early years of canning though never did meats until I finally got a pressure canner. For the last 35 years I've only used a pressure canner and don't do so called rogue recipes. But it was ALWAYS done with the caveat and understanding to NEVER eat straight out of the jar and to ALWAYS cook at hard boil at least 10 minutes before eating. I have some really old cookbooks that restate that fact over and over. Not only does pressure canning make things safer coming right out of jars, more of the nutrients are retained and you don't end up with mushy foods due to overcooking.
ANOTHER SHORT TERM PRESERVATION METHOD IS TO USE VACCUM BLENDER WITH JUICES (MAINTAINS HIGHER NUTRITIONAL VALUE FOR IMMEDIATE CONSUMPTION) CAN ALSO VACCUM THIS FOR A FEW DAYS IN MASON JAR. ALSO WORKS FOR JUICES THAT ARE SLOW PRESSED: LETS YOU DO ENOUGH FOR A FEW DAYS AND PRESERVE NUTRIENT VALUE.
Great information. Like you said, not everyone is experienced and they need good information for the health and safety of their families. No question is too dumb to ask and I appreciate the fact that you take their questions seriously. I have a question about commercial French fried onions (think green been casserole!!) How long do you think they would last vacuum sealed? I found a huge deal on a giant bag of them.
Thanks so much. I was mostly interested in figs. It seems to me they turn a bit white over time just in their bag, but I saw that in the jar I vacuum sealed in September so I thought the moisture dried fruit wasn’t supposed to be done that way. I opened it and ate one but it is a large jar and I really want to keep it for a few months but as time goes I want to store more. I’m glad to see they’ll be good. I use your chamber which I bought to just for this purpose. I love dried fruit and glad I can get a bunch stored. I don’t trust the government......look at the pyramid, fluoride, hormones, pesticides and on and on.
I bought some figs and apricots from Costco that are bagged. I have in refrigerator. Can I vaccum seal them? I love them but don't eat day after day and they take up precious refrigerator space. If I can vacuum seal them, do I have to sit them out until room temperature? Thanks for your advice. Next time I get cashews and choc covered raisins from Costco I'll be vacuum packing them.
I vacuum pack fresh vegetables and fruit but I put them in the refrigerator. They last longer than normal but not like preserved foods: freezer, canned, dehydrated
Just found your videos and I’m hooked. Can’t decide what to do first. I have a 93 year old dad who lives on his own but does not cook for himself. But he is a great microwaver lol. Anyway. I prepaid his food and deliver it as he eats it. Just started canning meals in a jar for him. But I need sides. Here is my question. If I cook up pasta or rice. Can I pressure seal it put it in his refrigerator. Will it last longer than just putting it in Tupperware. Or is either way just the same. I usually put all the food in a to go container and sometimes it gets soggie. Thank u in advance
I'm just getting into making and canning high acidity salsa like thick hot sauces which includes, vinegar, tomatillo, and cooked onions in the ingredients. I have been steam bathing with an instapot, which is a pain as I live in my semi truck. I was hoping this would be a viable alternative. Doesn't seam to be so far. Any suggestions? I'm only looking to get around a month of freshness. Not looking for years
@Rain Country , have you tried vacuum sealing fermented food in jars & storing them in your pantry? I'm not sure if this would work or not, however, I do vacuum ferments in FoodSaver liquid product bags & store them in one of our refrigerators, which works well.
Also, I'm w/you Heidi. My mom started teaching me to can & freeze foods before I could read, almost 60 years ago. I've since taught myself multiple additional preservation methods. I've never used the government websites. I refer to my Ball canning book, the manufacturer's books for canners, freeze-drier, dehydrator, etc., my 'The Art of Fermentation' (the Bible of fermentation!) or a couple much older than me Household Preservation/HomeMaker books from the early 1900s. It feels so good to walk into our food storage areas & see all those products ready for the coming year, at the end of harvest & hunting seasons.
I personally would not vacuum seal my ferments and it is doubtful they would hold because the gasses building up inside the jars would very likely cause the seal to be lost anyway and then create a mess when they bubble over
@@RainCountryHomestead that was kind of my thought, and why I haven't tried it. Refrigerated in the FS bags for products w/liquid (a band absorbs moisture so vacuum can be stopped before the tray fills) don't expand, but room temp, like you, I think they would. The refrigeration brings the fermentation process to almost a complete halt. I have 1 package of dill pickle kraut that isn't open yet, & using the 2nd to last one now, from 2 years ago. That worked super well.
Hi Heidi! How does the dried hamburger meat smell & taste? I have not dehydrated anything & didn't know u could do hamburger meat till your video. Last year, for the first time ever, I dry canned hamburger meat in my All American canner. It smelled like canned dog food. Nothing was wrong with it. it just stunk. We ate all the jars of it. I made taco & bbq meat out of it. But, I would not can it like that again. Question #2. Is it ok to put lettuce in an air tight jar or should I not do that? Would be doing it just to keep lettuce longer in fridg. Thank you Have a very blessed day!
I am sure the lettuce would be fine in an air tight jar. I often store my fresh lettuce that does not get eaten immediately in a glasslock container, which is air tight. The dried hamburger is great and I have used it in many things. Though I no longer recommend rinsing or boiling it. It is best to go ahead and leave some of the fat in the meat
QUESTION I get large mustard tubs from Azure. Would I have to water bath can these or would vacuum seal do? I'm finding conflicting information and you're my trusted source. Thank You for sharing all of your knowledge. Since waking up I double check w/your site as you've always been spot on in the midst of the abundance of half and mis information cluttering the internet.
Do you mean something like a yellow mustard condiment or are you talking about fresh mustard? I would assume one could cane the condiment and same with the fresh mustard
@@RainCountryHomestead Dijon - Stone Ground & yellow mustards - large plastic containers from Azure Standard. Saw some vids of People canning them and I didn't know if that would change the flavor so I thought vacuum sealing might be an option. Do you think vacuum sealing would be alright, or not a good idea?
Thank you! I’m going to listen to this a few more times as, I can tell you that, as a person who is new to this, I feel like a cat on a hot tin roof at times. As it is, there’s the question sometimes of, is it dry enough, when it comes to various dehydrated foods and one can not afford a waste of time and effort dehydrating, vacuum sealing or even canning something and finding something moldy, let alone getting sick or making others sick. I know that, in the Purposeful Pantry channel, she talks about having an issue dehydrating something for powdering but, it hadn’t gotten to the point of dryness that it should’ve and she had to dispose of it. No time for that here. But, she also uses humidity strips to ensure that dehydrated foods are at their proper dryness. Anyway, thank you and I’ll watch again.
I saw one lady, who puts her vacuum sealed jars of dehydrated or freeze dried foods upside down. If something isn't dry enough, the moisture will condense at the top (traditional bottom) of the jars, where she can easily see it. I thought it was a good suggestion. As a precaution, I tend to run my freeze drier and extra 2 hours for most loads, and my dehydrator at least an extra hour from the instructions I'm following, especially during humid weather.
@@privateprivate8366 Depending on the food, when storing in mylar bags, I usually add an O2 absorber, which creates the vacuum for me. If in jars, I'm trying to develop the habit of adding a moisture absorber. I did freeze-dried mini-marshmallows yesterday for hot cocoa (will be for recipe passed from my mom for hot cocoa mix) this winter. Other than times of the year when our furnace is running, our climate is usually pretty humid. For dehydrated, I'm working on potatoes this week, for soups, stews & casseroles. I dehydrate them until they're almost translucent. They don't seem to need moisture absorbers, but since I have plenty, some that can be reactivated in a low temp oven, I plan to throw 1 in each jar as a precaution when I finish all of them. If I haven't adequately answered your question, please clarify what you meant by 'condition'.
I should mention, regardless whether freeze-drying or dehydrating, do NOT add an O2 absorber to sulfur containing food (i.e. onions & garlic). They will react, turn soggy & risk botulism.
Cindy Seeley well, it’s not that these questions are easy to answer either. You say you’re in a humid climate. I am in a climate that is humid part of the year. I did not feel I needed to use O2 absorbers, when I vacuum seal, but I can see where one might want to as an extra precaution. Same for moisture absorbers, to a point. It may be some time before I get to things like potatoes as, I was able to purchase some in #10 cans for $1.50 ea at Walmart. Right now, I’m dehydrating purple (red) cabbage. I have found blueberries to be absolutely delish when they’re dehydrated, but difficult to get to a good dryness level. A bit like raisins or damper and they’re wonderful to eat. Too dry and they’re only good for powder - maybe.
Hello Heidi! I do now need to do any research, because for along time now getting to know u, I’ve no doubt n my mind “what ever works for u, will also work for me”. I have become frugal enough to the point that when my refrigerator stopped working years ago, I didn’t buy another one, therefore, I mainly buy perishables during winter, putting n metal trash can outside, of course fluctuating temperatures r a factor. WHEN U SHOWED THE QUARTER PINT JAR, IT MADE ME THINK IF SOMETHING BECOMING POSSIBLE, SOOO, I have a question about tomato sauce, I like spaghetti, the cans of tomato sauce r too big for a single person to go through before it spoils, “not knowing how vacuum sealing anything with liquid” or if it will work, I thought of tomato paste. What I’m asking of u is...do u have any idea if I can vacuum seal “something” to which I can remove enough for a single serving of tomato sauce and reseal remainder, I’ve never made tomato sauce, I don’t know if rehydrated tomatoes have a good sauce flavor. Any idea or suggestions??? Really appreciated this video!!! Thank u Heidi!!!
You can reseal it but you would still need to freeze or refrigerate it. In the refrigerator, it will extend its life but still would need to be used up in a certain amount of time. I would consider repackaging in smaller jars and then freezing or canning. Yes, you can dehydrate it. I dehydrate my homegrown tomatoes for using in sauce
Rain Country Hello Heidi! I reread my question, and noticed it was not clear to what I needed to know...is it possible for me to dehydrate a store bought jar of spaghetti sauce???? Therefore, n ur a pinion, how long do u think it will last vacuumed sealed??? Being just me, a jar can serve 5-6 dishes for me. Ur opinion is much appreciated! Thank u
@@joybickerstaff194 Ah, I see! Yes, you should be able to dehydrate it fully and then vacuum seal into jars. Should last just as long as the meats I have dried and vacuum sealed and the tomatoes I have dried and vacuum sealed, which so far has been several years
Yep, they are not being made right now because they could not keep up. That is why we started making and selling the chambers to give people another option, besides, they seal regular, wide, and even irregular mouth jars as long as they have the appropriate lids
Yep, that is certainly one way to do it but when you grow and dehydrate as much herbs as I do, that is an awful lot of ice cubes in the freezer, haha :D
If you want the want my husband makes, you need to contact me at raincountryhomestead@gmail.com and I will send you a product list and information. However, you would need to watch the video about using it that is linked therein as I cannot guarantee you can hook your machine up to our chamber as I have no idea on what kind or size of hoses that come with the Nesco
As I keep posting Patrick's Vacuum Chamber is a very cost effective item. It seals jars quart size on down. Plus it seals other jars besides mason. God speed.
@Mamagoose if it must be the Food Saver brand accessory, just keep checking Amazon. I kept checking daily & hit pay dirt when 1 came available for $13. I ordered & paid immediately! It's scheduled to arrive this coming Tuesday.
I vacuumed sealed marshmallows the other night for fun. Very interesting. The cheap $1 marshmallows puffed up like I had microwaved them filling almost all the jar except the 1/2 inch below the rim I didn't fill, yet the Jetpuff didn't react almost at all. My husband's theory is the cheap marshmallows had more air to cut cost. I think it might be a difference in age of the two bags. What do you all think?
That is interesting. Old marshmallows tend to get more dense and hard so if the JetPuff were old, that could be it but then again the idea of the cheap ones having more air is a possible idea as well
@@RainCountryHomestead Yep, I may try this again later to compare. Steanger still, the marshmallows went down within 24 hours and are still sealed tight.
Do you soak your nuts? I don't have a vacuum sealer but I do soak them, then dehydrate them and they keep far longer for me. Hopefully I will be able find a blake bleeder that is in stock again so I can vacuum seal jars.
I have stocked up on a the few freeze dried foods I like (so far, it is only some of the fruits because of the flavor and what I can use them in and some cheese) but after much research, buying a freeze dryer is out of the question for us personally, so no, you will not see me making videos on that. I have explained why I will not in several videos already but what others choose to do has to be according to what is best for them and them alone.
You are very helpful and I appreciate you and the info you supply. I was curious about fresh fruit and not preserving it for the long term, but short term... such as I purchased quite a few grapes at a great price.. more than we can probably eat in just a few days. I was wanting to put them into a jar and vacuum seal them to put in the refrigerator thinking they would last longer than just putting them into a bowl or container. Do you think this would work to keep them fresher longer? Perhaps you have covered this and I missed it somewhere... if so, please direct me to where I can find the info. Thank you again.
The vacuum sealing and keep in the fridge should help prolong the life but let me tell you something wonderful about grapes, you can freeze them and snack on them straight from the freezer and they are SO good! We do it all the time. We have been ordering a bunch of organic sweet red grapes from Misfits Market and they go directly in the freezer and they are like candy to us. We LOVE them!
@@RainCountryHomestead OH YES... I am a Misfit Fits Market customer myself... expecting a delivery again tomorrow. Thank you so much for the info again. I truly enjoy your presentations and thank you for the quick response as well....that was much appreciated. I had stopped with the grapes hoping I would hear from you... and I did! yay! God Bless... Now moving on to some orange (cherry) tomatoes. Any suggestions for them? I have a lot of them too. Thinking about freezing the majority of them for a sauce or jelly or??
Heidi, have you tried cutting the hose that comes with the vacuum sealer and sliding in to the hose for the brake bleeder. Fits in there nice and you don't have to hold the hose on the jar sealer.
As explained in the video above, you cannot use vacuum sealing to replace water bath or pressure canning, it can only be used for dried foods UNLESS you plan on freezing the non dried and raw foods
Yes I'm so sick of this fear-mongering. I may have asked this before and I apologize if I did, but because of fear mongering LOL I have some trail mix the fruits and nuts that I bought from Walmart about 3 years ago that I vacuum sealed. Should they be okay? I know about tasting and smelling but because of the fact that the fruit isn't hard and crunchy which I know they won't be someone told me that I shouldn't have done that and that that's the kind of stuff that botulism sits in
I dried carrots to absolutely dry a couple years ago and stuck them in a canning jar with a rubber sealed lid. I never knew about vacuum sealing. They have lost some colur, and don't boil up very well. Do you think they still have food value? Are they worth keeping? I suppose I could powder them into soup ingredients. Just not sure if it is worth the effort.
Hello Heidi. I am interested in purchasing a pressure canner, but I have read that the manufacturers do not recommend using them on a glass top stove, which is what I have. You mentioned in another video that you use a propane burner of some kind. Can you elaborate on that, please? Thank you so much.
@@albertjestewart8681 I have used them in mylar bags, yes, but I had assumed you were asking about vacuum sealing into jars since that is what this video is about
We're trying to find a way to extend the life of fresh fruits & veggies and possibly some meats. We've been looking into vacuum sealing them and storing them in the refrigerator. We tried strawberries and the ones near the top of the jar seemed to be dried out after. Do you have any tips for us? Any idea how long meat would last in this situation? Thank you!
Interesting because most people I know just use regular store bought vinegar that is only 5%. I have never tried freezing uncooked potatoes but I do not think they would turn out great if you did that. Best way to find out is to experiment. Take a single small potato and freeze it over night then once fully frozen, remove, allow to thaw and see how it held up
Hi Heidi, has Patrick thought about making a vacuum sealing contraption for gallon jars? I just filled a gallon jar with Dutch Chocolate Powder and filled the jar and when wow I can’t vacuum seal it!
Yes, he has thought about it and at least two or three months ago was pricing out 6" pipes, caps, and lids. The lids alone can be quite expensive so he has been waiting for the local store to get back to us on a volume discount in order to help keep the cost down to the customer on one that size. Still have yet to hear back from them.
Hey Heidi! Thanks for the video! I’m trying to make my own and for some odd reason, the 4” pvc pipe I bought is slightly to small for my quart jars. What type of pipe did y’all use or did you rasp the inside?
You need to make sure the pipe's inner diameter is 4" some are thicker so they have a smaller inner diameter. Pipe for sewer is generally bigger than that just for water
ASKING , , , Has anyone dry canned parmesan cheese for a longer shelf life? I love adding parmesan cheese to my soups before serving. I'm asking about the already dry ones on the shelf (less desirable) and grocery refrigerated offerings (my require addition drying). My search on the internet and youtube turned up nothing. 11-10-20 Thank you if you could share !
Hi just came across another video of your thanks Question For Canning for preserving Fresh Ffruits and vegetables in room temperature do I vacuum seal using a break bleeder or vacume sealer ?to seal jars using canning fresh fruits and vegetables ?
@@RainCountryHomestead probably missed here and there had a few distracting while listening to your video 🙃For preserving homemade guacamole and chili what method would I use for that ?do you have a video on fermenting I want to make kimchi and fermented beets ?Thanks 😇
Chili needs to be pressure canned and salsas need to be water bath canned, not sure the best method for preserving guacomole but I would think you might need to freeze it. I have several fermenting videos, here is the most recent one I did on kimchi: ruclips.net/video/dlc551xJGqk/видео.html
We sell them on our store but frequently go out of stock because we have had a hard time getting our orders in on parts. If it was not for that, we would be able to keep them better stocked. We will be putting up 12 more later today and after that it is hard to say when we will get more up as we have been waiting for a big order to arrive for over a month and it still has not even shipped to us. Here is our store link and be sure to check back on it this evening when we should have more up: etsy.com/shop/raincountryhomestead.
Heidi - you know another reason why your channel is sooooooo popular? You don't have those obnoxious commercials!!! I LOVE THAT!!!!!! An 11 minute video is actually 11 minutes of information from Rain Country!!!! Thank You!!
Though I could possibly make more money putting commercials in the middle of my videos every few minutes, I find that SO irritating and refuse to do that to my subscribers. I am glad that people notice I make it a point to not do that 😊
@@RainCountryHomestead Thank You!!!
Thank you too.
I haven’t did the nuts before, I was skeptical, but I trust you wholeheartedly because you have actually done them and not just saying it’s okay. I follow you because you are honest and I know you don’t share anything unless it’s truthful, thank you for helping me to discover new ways to preserve food, blessings sweet friend ❤️
Hi Heidi, I'm looking at your old videos, they are so helpful, thank you for all your help its making a difference to our lives. God bless you and your family ❤
me too! It's March 12, 2024
I used my Harvest Guard lids to vacuum seal my lettuce this past week and stored in the refrigerator, it was great to have crisp fresh salad all week! I'll be doing this again. I have brake bleeder and food saver jar sealer. Worked really well. Thanks for the info.
vacuum lettece? tell me about; it!
Hi Heidi! @Rain Country, "I am from the government and I am here to help." Biggest lie on Earth. 🙏😉😄
Yep! haha
LOL!!!😂
“ I don’t trust or follow government entities” OK. you got a new subscriber!!!
haha! Cool! :D
Rain Country these days a lot of people lack common sense so maybe they need the government entities!!!😂😂😂😂 Great videos by the way! I’ve been binging on them for the fact that I have my monthly time and the cramps are unbearable! I am a candidate for endometrial ablation but not really sure if I want to go through with it. Today my heating pad is my best friend😬
I wonder if my muscle relaxer tincture would also help with that: ruclips.net/video/5jQx-xLuzfM/видео.html
@@RainCountryHomestead I didn’t see this till now but I will definitely try it!!!!
I’m 44 and decided the drs messed me up enough!! I am not getting the endometrial ablation because I do not trust doctors anymore!!! I spent 9 days in the hospital for a surgery that was supposed to take 5 hours!! I had a cholecystectomy. The surgeon didn’t put the clip on right and I had bile going through my entire body for 3 straight days!!!! Every time I would sit down I could feel the burning pain. My stomach was so huge with poison, bigger than at any time I was pregnant and I gave birth to children that were almost 9 pounds and I’m only 5’1”! ...so I walked for three straight days and I was the talk of the entire hospital! No one could figure out what was wrong with me! This is when ascension took over and they had fired nurses and doctors and messed their hours up and was short on staff!! two nurses were talking about how messed up the floor that I was on and I agreed with them and started telling them what I was going through and they shut up!!! I heard a woman crying from the other room that they gave the wrong medicine too!!! The one dr was making fun of me and said for a women your age you are just acting lazy!!! He tried to give me meds to calm me down but I was in so much pain I knew it wouldn’t help!!! The pastor came in & I felt so horrible with pain I didn’t want him to leave! Another person was pressing the call button for the nurse to come in and she was too busy on her phone and I heard her say that she was in with another patient and that she couldn’t come right now!!! I had to have another surgery to fix it! The surgeon that did my original operation didn’t even do it himself! They figured out what was wrong and had to do the surgery at 6 PM and the doctors that were supposed to do it didn’t even know they were supposed to be there!!!! The nurses had to prep me and I could hear them talking about how they couldn’t believe that the surgeon wasn’t there yet because he left for the day!!!! they had to put a stent in me and I had to go back six weeks later to take it out! They had to put me under three times to take out my gallbladder!!! WHAT A JOKE!!!!!!
I love your videos so much and I envy you and your husband’s way of life!!! Amen to you guys for getting off all medication’s!! The government and the pharmacies definitely don’t like that!!! I’m so sick of multimedia and I am your friend on MeWe! I agree with everything you’re doing!!! God bless you!♥️
@@TheSunRiseKidBless your heart, so glad you survived. 😢🙌🏻 Praise Jesus. Yes. Natural holistic methods are best...i agree with you. My surgery removed a tiny tumor but that surgery caused me so many debilitating problems. Now im busy preventing cancer and taking care of my cellular health. Blessings to you. Walk with Our Good Shepherd.... By His Spirit He will lead you in a good path.
The only thing I take as “gospel” on the USDA site are canning times and pressure. The rest is just a suggestion 😉.
For short term storage vacuum sealing fresh foods can extend their shelf life in my, albeit limited, experience for a little extra time. Pesto can go mouldy quite quickly if you don't have a refrigerator, but when I vacuum seal an opened jar, it will last longer. I've also seen a post online where someone prepares salads for the week and vacuum seals them to keep them fresh. They were still refrigerated, but would have wilted within a day or so. I think it would extend the freshness of a lot of foods at least for a few more days, possibly a little longer. To what degree will probably depend on the kind of food. If they are acidic but vulnerable to oxydation (e.g. smoothies made for a few future servings) or mould (e.g. cheese, jam, pesto), they could be good canditates. I wouldn't try it with things that can go putrid, and limit the time with things that could get botulism. As Heidi says, experiment. Still try to keep things as cool as possible. It is not for preserving, but _may_ buy you a little extra time.
Kindred spirit! Common sense about how we've been putting up food for hundreds of years w/o gov't assistance and guidance. LOL. It's amazing how far from reality humanity at large has come. Glad some folks still live in the real world. God bless you and thanks for the helpful info. I just got a freeze dryer so I don't lose any garden harvest and I won't have to rely on normal groc store. I think a couple of your videos have answered my questions and saved me some experimental failures, so thanks for that:)
Thank you , Thank you, Thank you, on your wise words about the government, cheers 💝❤💖
You must have read my mind! I was contemplating just this week about how I could store commercially dried fruits. Thank you for offering your experience with it, which I trust!
Im so glad I found this channel today. I learned a lot. I plan to binge watch every video. Thank you.
Tried your spice blend with mint tea and loved it. Figured out how to powder rock hard dried orange peels. I put them in cotton towel and used hammer to crush them into much smaller pieces before grinding them up. Thanks for sharing your knowledge. Blessings to you and your family, Heidi!
@Mark inAlaska. What do u use orange peel powder for? Only use orga ic oranges if u use the peels. Toxic Chemicals sprayed all over oranges. I live in orange country in FLA
@@pinschrunner I only use organic fruits. Peels used in Heidi's spice blend to add to mint tea or other teas. It's a healthy addition to teas.
@@akrealestatebroker great! It is important to point this out to everyone because some foods are more sprayed than others. Most people on this forum are just preserving "whatever" food
Every time you upload a new video, I learn something new. Thank you 😃
Great information as usual Heidi, thank you for sharing your knowledge.
Many blessings to you & your family 😀
There are no stupid questions. Better to check around than to have spoiled food. I have a freeze dryer and it is another topic that is really brand new - only had the home units for less than 10 years. In an attempt to get some room in my freezer, I started trying to figure out what I could put up differently and discovered after some searching for ideas that the frozen fruits could be cold water bath canned (Oh, and they are beautiful). And, I cut the sugar way back - one of the issues with following some instructions - never had any trouble replacing a lot of it with stevia.
Another good topic Heidi.
Martha Adams so, are you saying that you just place fruit in and, then, cold water? If so, what cold temperature do you suggest generally and how long do you think the shelf life is? I’m a T2D so, cutting sugar is right up my alley.
@@privateprivate8366 I followed the Ball book of canning from 2010 on how to water bath can. The general directions are in the front of the book and then you can look up the specific fruit you are canning.
Martha Adams so, I have to read it. Dang it!😂
@@privateprivate8366 Yep! And be sure you have your canning jars on the little shelf that comes with the water bath canner. LOL
Martha Adams I’ll actually be using one of my pressure canners for water bath canning (without pressure). Because, if I bring one more thing in here...💥
Heidi ... It’s interesting that more people don’t think about vacuum sealing candy. Just like the chocolate chips, my mini 3 Musketeers don’t have a problem with it. Even hard candy is good to seal.
I sealed some Halloween candy in mylar last year as an experiment. I think it's time to test it.
I Vac Seal Treats. Why not?
Hello. I'm new to your channel & actually have a notebook & I'm taking notes! I'm VERY new to canning but have all I need to get ready to start. Now it's just knowing how & what to preserve, so I'll be watching all of your videos.
This lady is a real one ☝️🙏🏽🌿
Finally got my vacuum chamber! I am super excited. Great video
I love the vacuum chamber!!! Love it! Love that I can use other jars !!!!
So glad!!!
Right on… use common sense & with all the technology one can do soo much research 🧐 I understand it can be confusing & intimidating but resources are out there.
It’s wonderful of you to teach…. Heck, even this oldster learns new things 😉👵🏻👩🌾❣️
When you mentioned that things like jerky were not vacuum sealed…
It is possible that they were packaged in an intentional high nitrogen environment, to displace oxygen with nitrogen.
(I worked in Plant that packaged powdered ingredients in cans)
BTW Love your videos!
Heidi, I watched a live video last night where a lady said you can water bath can green beans or meat as long as you process double the time. I was horrified. But then ppl in the chat said they’ve been doing it for years. Ive been canning for 30yrs and have never heard about that kind of canning. Have you? Have a blessed day.
Though I have never done it myself, I would if I did not have a pressure canner. People canned like that for many years before the pressure canner came along and Ball even used to have a guideline out for times on canning with water bath for low acid foods. The Amish still use this method today
@@RainCountryHomestead wow! Never thought about that. Thank you
My sister did water bath over a open fire,we had to feed the fire. She learned when power was hard to get, very smart lady.
Can you imagine a washtub full of jars with towels around them.
Yes, years ago everything was waterbath canned. My mother, grandmother, aunts etc did. I did too in my early years of canning though never did meats until I finally got a pressure canner.
For the last 35 years I've only used a pressure canner and don't do so called rogue recipes.
But it was ALWAYS done with the caveat and understanding to NEVER eat straight out of the jar and to ALWAYS cook at hard boil at least 10 minutes before eating. I have some really old cookbooks that restate that fact over and over.
Not only does pressure canning make things safer coming right out of jars, more of the nutrients are retained and you don't end up with mushy foods due to overcooking.
ANOTHER SHORT TERM PRESERVATION METHOD IS TO USE VACCUM BLENDER WITH JUICES (MAINTAINS HIGHER NUTRITIONAL VALUE FOR IMMEDIATE CONSUMPTION) CAN ALSO VACCUM THIS FOR A FEW DAYS IN MASON JAR. ALSO WORKS FOR JUICES THAT ARE SLOW PRESSED: LETS YOU DO ENOUGH FOR A FEW DAYS AND PRESERVE NUTRIENT VALUE.
You're so real I love it!!
Thank you Eileen!
Great information. Like you said, not everyone is experienced and they need good information for the health and safety of their families. No question is too dumb to ask and I appreciate the fact that you take their questions seriously. I have a question about commercial French fried onions (think green been casserole!!) How long do you think they would last vacuum sealed? I found a huge deal on a giant bag of them.
I would think they could last for years. I know they are usually purchased in a vacuum sealed container
Rain Country I’ve purchased them in small Mylar bags and, then, vacuum sealed them. I guess I’ll find out.😊
I bet they are! Thanks so much for all you do.❤
Love this! Very informative and educational!! Thank you Heidi 😊
Thanks so much. I was mostly interested in figs. It seems to me they turn a bit white over time just in their bag, but I saw that in the jar I vacuum sealed in September so I thought the moisture dried fruit wasn’t supposed to be done that way. I opened it and ate one but it is a large jar and I really want to keep it for a few months but as time goes I want to store more. I’m glad to see they’ll be good. I use your chamber which I bought to just for this purpose. I love dried fruit and glad I can get a bunch stored. I don’t trust the government......look at the pyramid, fluoride, hormones, pesticides and on and on.
That was meant as the food pyramid 😄
Thanks for another good video Heidi. Hope all is well ..
I bought some figs and apricots from Costco that are bagged. I have in refrigerator. Can I vaccum seal them? I love them but don't eat day after day and they take up precious refrigerator space. If I can vacuum seal them, do I have to sit them out until room temperature? Thanks for your advice. Next time I get cashews and choc covered raisins from Costco I'll be vacuum packing them.
Yes, I have both of the very same apricots and figs vacuum sealed into jars
I vacuum pack fresh vegetables and fruit but I put them in the refrigerator. They last longer than normal but not like preserved foods: freezer, canned, dehydrated
Love the video! You have an amazing pantry!
Great tips !!! Thank You !!! ✝️💟
Good day from Ontario Canada
Thank you so much for another very informative video!!
I've been using the jar sealer I bought from your Etsy shop, it's great. And I love your hair. I may have a little curl envy ;)
So glad you are liking that and thank you!
Thanks Heidi. I love your channel you are a wealth of info.
Thank you Miss.
Just found your videos and I’m hooked. Can’t decide what to do first. I have a 93 year old dad who lives on his own but does not cook for himself. But he is a great microwaver lol. Anyway. I prepaid his food and deliver it as he eats it. Just started canning meals in a jar for him. But I need sides. Here is my question. If I cook up pasta or rice. Can I pressure seal it put it in his refrigerator. Will it last longer than just putting it in Tupperware. Or is either way just the same. I usually put all the food in a to go container and sometimes it gets soggie. Thank u in advance
Thank you so much. Yes God is good all the time. Blessings to you and your family.
So knowledgeable. Thank you 😊
God is indeed good 😊❤️ Would not trust the government if they said water is wet. Think for yourself 🙏
I'm just getting into making and canning high acidity salsa like thick hot sauces which includes, vinegar, tomatillo, and cooked onions in the ingredients. I have been steam bathing with an instapot, which is a pain as I live in my semi truck. I was hoping this would be a viable alternative. Doesn't seam to be so far. Any suggestions? I'm only looking to get around a month of freshness. Not looking for years
@Rain Country , have you tried vacuum sealing fermented food in jars & storing them in your pantry? I'm not sure if this would work or not, however, I do vacuum ferments in FoodSaver liquid product bags & store them in one of our refrigerators, which works well.
Also, I'm w/you Heidi. My mom started teaching me to can & freeze foods before I could read, almost 60 years ago. I've since taught myself multiple additional preservation methods. I've never used the government websites. I refer to my Ball canning book, the manufacturer's books for canners, freeze-drier, dehydrator, etc., my 'The Art of Fermentation' (the Bible of fermentation!) or a couple much older than me Household Preservation/HomeMaker books from the early 1900s. It feels so good to walk into our food storage areas & see all those products ready for the coming year, at the end of harvest & hunting seasons.
I personally would not vacuum seal my ferments and it is doubtful they would hold because the gasses building up inside the jars would very likely cause the seal to be lost anyway and then create a mess when they bubble over
@@RainCountryHomestead that was kind of my thought, and why I haven't tried it. Refrigerated in the FS bags for products w/liquid (a band absorbs moisture so vacuum can be stopped before the tray fills) don't expand, but room temp, like you, I think they would. The refrigeration brings the fermentation process to almost a complete halt. I have 1 package of dill pickle kraut that isn't open yet, & using the 2nd to last one now, from 2 years ago. That worked super well.
Hi Heidi!
How does the dried hamburger meat smell & taste?
I have not dehydrated anything & didn't know u could do hamburger meat till your video.
Last year, for the first time ever,
I dry canned hamburger meat in my All American canner.
It smelled like canned dog food. Nothing was wrong with it. it just stunk. We ate all the jars of it. I made taco & bbq meat out of it.
But, I would not can it like that again.
Question #2. Is it ok to put lettuce in an air tight jar or should I not do that? Would be doing it just to keep lettuce longer in fridg.
Thank you
Have a very blessed day!
I am sure the lettuce would be fine in an air tight jar. I often store my fresh lettuce that does not get eaten immediately in a glasslock container, which is air tight.
The dried hamburger is great and I have used it in many things. Though I no longer recommend rinsing or boiling it. It is best to go ahead and leave some of the fat in the meat
Great video. Lots of info!!
4:23 mark You just won me over. Sick of the fear mongering.
QUESTION I get large mustard tubs from Azure. Would I have to water bath can these or would vacuum seal do? I'm finding conflicting information and you're my trusted source. Thank You for sharing all of your knowledge. Since waking up I double check w/your site as you've always been spot on in the midst of the abundance of half and mis information cluttering the internet.
Do you mean something like a yellow mustard condiment or are you talking about fresh mustard?
I would assume one could cane the condiment and same with the fresh mustard
@@RainCountryHomestead Dijon - Stone Ground & yellow mustards - large plastic containers from Azure Standard. Saw some vids of People canning them and I didn't know if that would change the flavor so I thought vacuum sealing might be an option. Do you think vacuum sealing would be alright, or not a good idea?
If yes, how do you sterilize jars? thank you.
I wish I could do that with avocado halves.🙄 I love them but I rarely use a whole one.
Same, I just try to eat the other half the next day....if I remember!
You can dry avocado pits and powder them, very healthy although very bitter so use sparingly.
All the time God is good
Thank you! I’m going to listen to this a few more times as, I can tell you that, as a person who is new to this, I feel like a cat on a hot tin roof at times. As it is, there’s the question sometimes of, is it dry enough, when it comes to various dehydrated foods and one can not afford a waste of time and effort dehydrating, vacuum sealing or even canning something and finding something moldy, let alone getting sick or making others sick.
I know that, in the Purposeful Pantry channel, she talks about having an issue dehydrating something for powdering but, it hadn’t gotten to the point of dryness that it should’ve and she had to dispose of it. No time for that here. But, she also uses humidity strips to ensure that dehydrated foods are at their proper dryness.
Anyway, thank you and I’ll watch again.
I saw one lady, who puts her vacuum sealed jars of dehydrated or freeze dried foods upside down. If something isn't dry enough, the moisture will condense at the top (traditional bottom) of the jars, where she can easily see it. I thought it was a good suggestion. As a precaution, I tend to run my freeze drier and extra 2 hours for most loads, and my dehydrator at least an extra hour from the instructions I'm following, especially during humid weather.
Cindy Seeley great ideas. I don’t have a freeze drier but, do you still have to condition what you seal up with this process?
@@privateprivate8366 Depending on the food, when storing in mylar bags, I usually add an O2 absorber, which creates the vacuum for me. If in jars, I'm trying to develop the habit of adding a moisture absorber. I did freeze-dried mini-marshmallows yesterday for hot cocoa (will be for recipe passed from my mom for hot cocoa mix) this winter. Other than times of the year when our furnace is running, our climate is usually pretty humid. For dehydrated, I'm working on potatoes this week, for soups, stews & casseroles. I dehydrate them until they're almost translucent. They don't seem to need moisture absorbers, but since I have plenty, some that can be reactivated in a low temp oven, I plan to throw 1 in each jar as a precaution when I finish all of them.
If I haven't adequately answered your question, please clarify what you meant by 'condition'.
I should mention, regardless whether freeze-drying or dehydrating, do NOT add an O2 absorber to sulfur containing food (i.e. onions & garlic). They will react, turn soggy & risk botulism.
Cindy Seeley well, it’s not that these questions are easy to answer either. You say you’re in a humid climate. I am in a climate that is humid part of the year. I did not feel I needed to use O2 absorbers, when I vacuum seal, but I can see where one might want to as an extra precaution. Same for moisture absorbers, to a point. It may be some time before I get to things like potatoes as, I was able to purchase some in #10 cans for $1.50 ea at Walmart. Right now, I’m dehydrating purple (red) cabbage. I have found blueberries to be absolutely delish when they’re dehydrated, but difficult to get to a good dryness level. A bit like raisins or damper and they’re wonderful to eat. Too dry and they’re only good for powder - maybe.
Hello Heidi! I do now need to do any research, because for along time now getting to know u, I’ve no doubt n my mind “what ever works for u, will also work for me”. I have become frugal enough to the point that when my refrigerator stopped working years ago, I didn’t buy another one, therefore, I mainly buy perishables during winter, putting n metal trash can outside, of course fluctuating temperatures r a factor. WHEN U SHOWED THE QUARTER PINT JAR, IT MADE ME THINK IF SOMETHING BECOMING POSSIBLE, SOOO, I have a question about tomato sauce, I like spaghetti, the cans of tomato sauce r too big for a single person to go through before it spoils, “not knowing how vacuum sealing anything with liquid” or if it will work, I thought of tomato paste. What I’m asking of u is...do u have any idea if I can vacuum seal “something” to which I can remove enough for a single serving of tomato sauce and reseal remainder, I’ve never made tomato sauce, I don’t know if rehydrated tomatoes have a good sauce flavor. Any idea or suggestions??? Really appreciated this video!!! Thank u Heidi!!!
You can reseal it but you would still need to freeze or refrigerate it. In the refrigerator, it will extend its life but still would need to be used up in a certain amount of time. I would consider repackaging in smaller jars and then freezing or canning. Yes, you can dehydrate it. I dehydrate my homegrown tomatoes for using in sauce
Rain Country Hello Heidi! I reread my question, and noticed it was not clear to what I needed to know...is it possible for me to dehydrate a store bought jar of spaghetti sauce???? Therefore, n ur a pinion, how long do u think it will last vacuumed sealed??? Being just me, a jar can serve 5-6 dishes for me. Ur opinion is much appreciated! Thank u
@@joybickerstaff194 Ah, I see! Yes, you should be able to dehydrate it fully and then vacuum seal into jars. Should last just as long as the meats I have dried and vacuum sealed and the tomatoes I have dried and vacuum sealed, which so far has been several years
I can’t find the food saver tops anywhere!!!
Yep, they are not being made right now because they could not keep up. That is why we started making and selling the chambers to give people another option, besides, they seal regular, wide, and even irregular mouth jars as long as they have the appropriate lids
I found mine on AMAZON a few months Back
WHAT YOU CAN DO IS FREEZE SPICES LIKE BASIL ETC. IN ICE TRAY IN WATER: VACCUM AND KEEP IN FREEZE AND ADD WHEN COOKING.
Yep, that is certainly one way to do it but when you grow and dehydrate as much herbs as I do, that is an awful lot of ice cubes in the freezer, haha :D
Thank you for all of your great advice. Where can I purchase a vacuum chamber to use my Nesco vacuum sealer to pump out the air?
If you want the want my husband makes, you need to contact me at raincountryhomestead@gmail.com and I will send you a product list and information. However, you would need to watch the video about using it that is linked therein as I cannot guarantee you can hook your machine up to our chamber as I have no idea on what kind or size of hoses that come with the Nesco
Great Information!
The price of the Food Saver for jars. Amazon wants $70.00. Good grief , price gouging!!!
Yeah, it is crazy. I remember when they were $10 and $12
As I keep posting Patrick's Vacuum Chamber is a very cost effective item. It seals jars quart size on down. Plus it seals other jars besides mason. God speed.
Thanks Elizabeth! :D
@Mamagoose if it must be the Food Saver brand accessory, just keep checking Amazon. I kept checking daily & hit pay dirt when 1 came available for $13. I ordered & paid immediately! It's scheduled to arrive this coming Tuesday.
I vacuumed sealed marshmallows the other night for fun. Very interesting. The cheap $1 marshmallows puffed up like I had microwaved them filling almost all the jar except the 1/2 inch below the rim I didn't fill, yet the Jetpuff didn't react almost at all. My husband's theory is the cheap marshmallows had more air to cut cost. I think it might be a difference in age of the two bags. What do you all think?
That is interesting. Old marshmallows tend to get more dense and hard so if the JetPuff were old, that could be it but then again the idea of the cheap ones having more air is a possible idea as well
@@RainCountryHomestead Yep, I may try this again later to compare. Steanger still, the marshmallows went down within 24 hours and are still sealed tight.
Do you soak your nuts? I don't have a vacuum sealer but I do soak them, then dehydrate them and they keep far longer for me. Hopefully I will be able find a blake bleeder that is in stock again so I can vacuum seal jars.
No, I do not soak them.
So things like thick soups, stews, sauces, you can not seal in mason jars?
Not unless you are going to freeze them and even then there are steps you must take. Otherwise you need to pressure can them
As long as the bacteria is low and controlled, vacuum seal should be good for things.
ONLY if they are dried or one plans on storing in the fridge for a short period of time or in the freezer for longer term.
@@RainCountryHomestead wow thx for the rapid reply.
Hi Heidi 😊💕💕💕💕
Thanks for sharing
I have a lot of PC jars with the yellow plastic tops with cardboard in the tops can they be vacuumed sealed.
Tysvm
Thanks for such a great channel, I'm learning so much.
Can you post to Australia? Your etsy store says no
Yes, I can but I do so through custom orders only.
would love to see you add freeze drying to your options for long term storage.
I have stocked up on a the few freeze dried foods I like (so far, it is only some of the fruits because of the flavor and what I can use them in and some cheese) but after much research, buying a freeze dryer is out of the question for us personally, so no, you will not see me making videos on that. I have explained why I will not in several videos already but what others choose to do has to be according to what is best for them and them alone.
@@RainCountryHomestead totally respect your decision. Love watching your videos. Thank you for all the great content you post.
Also, do I need an oxygen absorber for my 1/2 pt. cashews that I'm air vacuum sealing?
That is a matter of choice but I have never found them necessary
You are very helpful and I appreciate you and the info you supply. I was curious about fresh fruit and not preserving it for the long term, but short term... such as I purchased quite a few grapes at a great price.. more than we can probably eat in just a few days. I was wanting to put them into a jar and vacuum seal them to put in the refrigerator thinking they would last longer than just putting them into a bowl or container. Do you think this would work to keep them fresher longer? Perhaps you have covered this and I missed it somewhere... if so, please direct me to where I can find the info. Thank you again.
The vacuum sealing and keep in the fridge should help prolong the life but let me tell you something wonderful about grapes, you can freeze them and snack on them straight from the freezer and they are SO good! We do it all the time. We have been ordering a bunch of organic sweet red grapes from Misfits Market and they go directly in the freezer and they are like candy to us. We LOVE them!
@@RainCountryHomestead OH YES... I am a Misfit Fits Market customer myself... expecting a delivery again tomorrow. Thank you so much for the info again. I truly enjoy your presentations and thank you for the quick response as well....that was much appreciated. I had stopped with the grapes hoping I would hear from you... and I did! yay! God Bless... Now moving on to some orange (cherry) tomatoes. Any suggestions for them? I have a lot of them too. Thinking about freezing the majority of them for a sauce or jelly or??
Heidi, have you tried cutting the hose that comes with the vacuum sealer and sliding in to the hose for the brake bleeder. Fits in there nice and you don't have to hold the hose on the jar sealer.
Yep, I have done it both ways and demonstrated it before:
ruclips.net/video/jKmREnrjRUE/видео.html
What about cannong raw food,.. have u done anything ( if so what)& what sort of foods can be canned using a can vaccum sealer?
As explained in the video above, you cannot use vacuum sealing to replace water bath or pressure canning, it can only be used for dried foods UNLESS you plan on freezing the non dried and raw foods
Hi, could you vacuum seal Chili or Soups?
Only if they are dehydrated as seen here: ruclips.net/video/bIu158wuv5I/видео.html
Otherwise you need to pressure can them
Can you vacuum seal a jar of peaches and then place in a water bath?
There would be no point it that and i would not recommend it, as the water bath process already will pull out the excess air and seal it
Yes I'm so sick of this fear-mongering. I may have asked this before and I apologize if I did, but because of fear mongering LOL I have some trail mix the fruits and nuts that I bought from Walmart about 3 years ago that I vacuum sealed. Should they be okay? I know about tasting and smelling but because of the fact that the fruit isn't hard and crunchy which I know they won't be someone told me that I shouldn't have done that and that that's the kind of stuff that botulism sits in
They should be perfectly fine
The Latter day saints web site has some real good info for food preservation. They've been doing it for a long time 😉.
Kathleen White 😎 yes! Lots of good info there!!
I dried carrots to absolutely dry a couple years ago and stuck them in a canning jar with a rubber sealed lid. I never knew about vacuum sealing.
They have lost some colur, and don't boil up very well.
Do you think they still have food value? Are they worth keeping? I suppose I could powder them into soup ingredients. Just not sure if it is worth the effort.
I am sure they are fine but yes, dried carrots need to be cooked for awhile before they soften up
Hi
What is going on when my canned meat is sealed but bubbling long after other jars quit bubbling?
Pressure canned meats can bubble for hours
@@RainCountryHomestead
Thanks!
Funny you replied while I was watching your fermentation videos!!
Hello Heidi. I am interested in purchasing a pressure canner, but I have read that the manufacturers do not recommend using them on a glass top stove, which is what I have. You mentioned in another video that you use a propane burner of some kind. Can you elaborate on that, please? Thank you so much.
ruclips.net/video/8Xepz7UEB7Q/видео.html
What is the juice in your bean and carrot jars
You mean the ones I canned? Just filtered rain water with a bit of salt
Can you use oxygen absorbers with whole wheat flour and buckwheat flour
Yes, you can if you want. I do not bother
@@RainCountryHomestead why do you not do it . I only was wondering about that because I dont have jars that are big so i use mylar bags
@@albertjestewart8681 I have used them in mylar bags, yes, but I had assumed you were asking about vacuum sealing into jars since that is what this video is about
We're trying to find a way to extend the life of fresh fruits & veggies and possibly some meats. We've been looking into vacuum sealing them and storing them in the refrigerator. We tried strawberries and the ones near the top of the jar seemed to be dried out after. Do you have any tips for us? Any idea how long meat would last in this situation? Thank you!
I have not tried this for foods kept in the refrigerator so I really cannot say.
Do you use oxygen absorbing packets?
No, never. ruclips.net/video/4d-rzjKKp9E/видео.html
Can you vacuum seal with plastic lids?
You can but is is not recommended. It is best to use metal canning lids or the metal lids that go to the product jars you are reusing
Heidi, can I pickle carrots wit 5% vinegar? Thats all
I can find, but most people say 9%. Also can I freeze uncooked potatoes?
Interesting because most people I know just use regular store bought vinegar that is only 5%. I have never tried freezing uncooked potatoes but I do not think they would turn out great if you did that. Best way to find out is to experiment. Take a single small potato and freeze it over night then once fully frozen, remove, allow to thaw and see how it held up
Hi Heidi, has Patrick thought about making a vacuum sealing contraption for gallon jars? I just filled a gallon jar with Dutch Chocolate Powder and filled the jar and when wow I can’t vacuum seal it!
Yes, he has thought about it and at least two or three months ago was pricing out 6" pipes, caps, and lids. The lids alone can be quite expensive so he has been waiting for the local store to get back to us on a volume discount in order to help keep the cost down to the customer on one that size. Still have yet to hear back from them.
Can you make a list of the people who would like one and if it happens you can contact us?
Hi Heidi, how do you preserve plantain
I prefer to dehydrate it
I have bought a large Bag of Bacon Bits, can I open them and vac-sealing in smaller Jars?
Yep!
@@RainCountryHomestead thank you for helping. You are Awesome
Hey Heidi! Thanks for the video! I’m trying to make my own and for some odd reason, the 4” pvc pipe I bought is slightly to small for my quart jars. What type of pipe did y’all use or did you rasp the inside?
You need to make sure the pipe's inner diameter is 4" some are thicker so they have a smaller inner diameter. Pipe for sewer is generally bigger than that just for water
@@RainCountryHomestead thank you so much! I had no idea lol
ASKING , , , Has anyone dry canned parmesan cheese for a longer shelf life? I love adding parmesan cheese to my soups before serving. I'm asking about the already dry ones on the shelf (less desirable) and grocery refrigerated offerings (my require addition drying). My search on the internet and youtube turned up nothing. 11-10-20 Thank you if you could share !
Can u dry seal raisens
Yes, I have been doing that for years
Hi just came across another video of your thanks Question For Canning for preserving Fresh Ffruits and vegetables in room temperature do I vacuum seal using a break bleeder or vacume sealer ?to seal jars using canning fresh fruits and vegetables ?
I hope you listen to the above video, I answer those questions in there
@@RainCountryHomestead probably missed here and there had a few distracting while listening to your video 🙃For preserving homemade guacamole and chili what method would I use for that ?do you have a video on fermenting I want to make kimchi and fermented beets ?Thanks 😇
Chili needs to be pressure canned and salsas need to be water bath canned, not sure the best method for preserving guacomole but I would think you might need to freeze it. I have several fermenting videos, here is the most recent one I did on kimchi: ruclips.net/video/dlc551xJGqk/видео.html
should you sterilize your jars before you use them for vacuum sealing dry goods?
You can if you want, I never bother
How do you open the jar that was sealed without damaging the lid
Even though this is about how I open Tattler lid, I use the same exact method for metal lids: ruclips.net/video/3zv-OiV4nC4/видео.html
Nylon
The problem with a single word in a comment is there is no mention of what it is in reference to as far as the video goes
Heidi, have you tried walnuts? I know they are high in fat.
Yep. They are doing just fine
I vacuum seal walnuts, agree with Heidi.
Thank you ❤
How do I order Patrick’s vacuum seal ?
We sell them on our store but frequently go out of stock because we have had a hard time getting our orders in on parts. If it was not for that, we would be able to keep them better stocked. We will be putting up 12 more later today and after that it is hard to say when we will get more up as we have been waiting for a big order to arrive for over a month and it still has not even shipped to us. Here is our store link and be sure to check back on it this evening when we should have more up: etsy.com/shop/raincountryhomestead.
Where can a person get the chamber vacuum ?
You can find our store link in the description box above
Thanks