I DID IT!! I made it a WHOLE MONTH!!! Final Days of the
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- Опубликовано: 5 окт 2024
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You’re the only preserving lady I’ve seen who fills, wipes, lids, and then rings each jar… one by one. Wonderfully unique🎉
These have not have been your homestead’s most compelling videos, but they are certainly some if your most important ones. Sometimes we get wrapped up in the animals and the greenhouses and we lose sight of the importance of the money shot… that this is one of the payoffs of alllllllll of that previous effort. “I love seeing the ducks!” “Show us your plant starts!” Where are the baby pigs?” However, Videos like these show the fruits of those labors, and they are every bit as important. Thank you for taking us all along on your journey. Your site never disappoints. I commend you for following your dream.
Sarah, I have two very experienced food processors in my home. My wife of 51 years and my 98 year old mother. Preservation of food was a way of life for my mom growing up and she hasn’t stopped yet. I plant the garden, they harvest it. We watched this challenge and the women folk have concurred that you need your own food channel.
This was such a sweet and complimentary message for Sarah.
I would love to see your pantry where you store all your jars
Yes! I thought, for sure, on the last day we would see all the jars, freezer bags, etc. all stored and ready for winter. :-)
It is not smart to show and tell folks.
Bad idea!
I think she has said in the past they don't have a pantry so they tuck it under beds, in closets, anywhere there's room!
@@jenniferr2057 bummer lol
Just moving, we didn’t have a garden this year, but our new neighbors have blessed us by sharing their over abundance with us. And I’ve been visiting farmers markets too!
I’ve canned 14 quarts of full meals, frozen tomatoes to use later, frozen corn on the cob, frozen peppers canned 14 pints of peaches, made and canned 13 jars of peach jelly, and still have pears to can! I’ve shredded and froze a think 10 quarts of zucchini, and frozen up some cucumber juice in cubes! Today was gifted about 3 bushels of a variety of tomatoes and some more peppers. Plus, I water glassed some eggs.
I couldn’t participate every day; but I did as much as I could! I’ve enjoyed watching you and Jessica and have learned so very much!!!
Thank you!
Our garden didn't do very well this year, darn. How ever I really did enjoy watching you and the others canning every day. You are such an inspiration, Sarah! Enjoy the rest of your gardening year!
I'm amazed that you can process tomatoes--even using an immersion blender--without an apron and still not get splattered! I'm in awe.
You too! id be red from my nose to my toes! Nevermind the poor kitchen looking like a crime scene…lol
Yes!!!!!!! My apron is covered when I’m done!!!!!
@@frenchhenvt2418 brothers can be brutal with assessments. My youngest one told me to wear full coverage rain gear, then have my neighbor just hose me down after. Yep. I cuffed a small smack in the shoulder! But after thinking that over, the kid has a point! (kid = 52 lol)
Really great show today.
I loved how casually you told all of us that peppers EXPLODE !! when roasted.
That's the ultimate spoiler alert, what a lifelong memory you'd get from that event. ha ha.
Omgosh. Those plum tomatoes are gigantic!!! Never have I seen such large tomatoes 🍅 . Great harvest!
I agree! I wish mine would grow that big.
I would love to see where and how she stores all things she’s canned, and where she stores the empty mason jars that are waiting to be canned again
Ditto, K Sandoval... In my 36 years of farm life, I never found adequate space for the storage of canned produce. I guess Texas is a bad example. Your storage is okay for Winter, but it explodes when temps rise, and they always do. I guess the answer was to eat what could before it spoiled, can what may last thru the Winter, and start all over when Spring arrives. Not too many Mason jars are required for that... LOL -pp
She did a blurb on this. Full jars are stuffed under bed & furniture. Anywhere she can find a space. She sadly doesn't have a space where they can all sit pretty. Empty jars are kept safe in boxes stored in an shed somewhere on the farm.
The half pint regular mouth jars will fit inside the empty large mouth quart jars.
Agree wholeheartedly! It must make a fantastic sight.
@@lararabb8888 Thanks for that answer, a very understanding problem for most people.
Sara you are such a joy. Your honesty is so refreshing.
Love that you have taught me I don't always have to do huge batches. It's OK to do small batches more often. I've been doing a little every day and amazed at how full my pantry is getting. God bless.
Its a hard lesson to learn as I've grown up in huge family so always cooked enough for a crowd but its just hubs and me and the furkiddos and ive finally learned the value of doing small batches here and there. And im actually amazed that I get so much done without exhausting myself lol
Ditto.
Wonderful! Loved watching you preserve your harvest from your garden this entire month! Whew! Know you are tired.
Have you ever thought of producing a cookbook using your garden bounty & other recipes your family enjoys? That sounds fabulous! Don't forget to show pics with each recipe! GOD bless! ❤❤❤❤❤❤❤❤❤
Unless you've ever canned your produce, peopl e don't truly realize the hard work and time it truly takes. I absolutely love canning things I grow or pick from the wild. Nothing tastes better than what we grow and process ourselves.
Love what you have done.
I always feel so accomplished after watching your videos. 😄 I live a farm life vicariously through you.
Inspirational or this 70+ year old lady on a tiny urban lot. we even raise rabbits and really have to manage our tiny compost area. Still able to gift neighbors with home grown goods. What a blessing to still be able to do this labor
We thank you and Kevin for sharing your skills my wife and and I have learned so much from you two!!
That’s a ton of work…well done!
Sarah, you are such a doll! You are always so articulate, perky, charming and regardless of how you fix your hair or the shirt you wear you are simply lovely. Your videos are a FIRST WATCH for me and for many others I am certain. You provide excellent recipes with charm. What more can one ask from a You Tuber. You are the best. Blessings to you and your family and may you continue producing your videos for as long as you so desire and do so in the best of health.
Your family will be eating so well! I actually miss having the ability to preserve using a "normal sized" stove, lol! I now live in a small apartment with a stove that us very small. So I can only do small batches. But I go to the farmer's market and preserve what I can. Isn't it great to be in the middle of winter, eating produce from your garden, picked at the peek of ripeness? Yum!! Enjoy! 🥰😋
I'd love to see your pantry full of all the beautiful foods from your garden!
Sara, you might see if you can get snack sized bags that are big enough to hold two roasted peppers. That might save some space in your two quart or gallon freezer bags. I would think she extra plastic on the sandwich or quart sized bags would take up as twice as much room as two snack bags with the peppers. Great video.
Two major timesavers when canning tomatoes:
1. Core and then freeze tomatoes in zip lock bags. When the tomatoes are thawed the skins slide right off and the meat is separate from the juices. I process the tomato water/juice to drink or to add to soups. The tomatoes are also cooked and processed as sauce. The major timesaver is NOT having to wait as long for the tomatoes to cook down. This is a huge time saver and results in having juice as well as canned sauces.
2. When blanching/peeling tomatoes, I use a wire basket to out into and pull out if boiling water. I cool them in a sink full of ice water. Also s time saver
Thought I would share.
After washing your canning rings, put them in a 200 degree oven. Then shut the oven off and let the rings cool. This helps to dry them and helps them from getting rust.
I've gotten to the point where I don't peel my tomatoes anymore, I just wash and toss into the roaster and let simmer 24 hours and then use my emersion blender when everything is well cooked. I don't even know that the skins were left on. It's such a smooth sauce and a huge time saver. LOVE your videos. Lots of inspiration. Thank you
Same here. Not only is it easier, I feel like I’m preserving more of the vitamins (may not be, but I just feel better about it).
Same here. I only cut out the core and any green shoulders, then cook with skins on, cool slightly, puree them in the Ninja, return to pot & cook down.
What about seeds? Do they get blended too or does the sauce have lots floating?
@@frenchhenvt2418 for me personally, the seeds don’t bother me a bit. I don't take them out.
Great job Sarah, you did a great job canning and preserving your harvest and will be eating the best food in the world !! May your families be proud of you too. Thanks so much for sharing with us. Fred. 🙏🏻🙏🏻👍👍👏🏻👏🏻👋👋
I loved this series and have been so inspired. Ive done more preserving in the last month than I have in over a year. I dehydrated peppers (to make pepper flakes), peach skins (to make peach sugar), roasted tomatoes to make fresh tomato soup for the freezer, filled a crockpot with tomatoes to make tomato sauce, canned peaches in syrup, blueberry pie filling, habanero jelly, made refrigerator pickles and froze diced tomatoes and have the skins waiting to be dehydrated for tomato powder. Its incredibly satisfying seeing the results😊
I had never heard of peach sugar. Thank you for posting.
@@crazycricket39 no problem! I recently saw it on Becoming a Farm Girl's channel so thought I'd give it a try rather than tossing or composting the peels.
Oh my goodness, I have loved watching you preserve your hardest. I am definitely sad that it is over. You and your family are such a blessing.
It has been fun watching the food you preserved and sparking additional ideas of things I can do.
OH MAN, you just solved my rusty ring mystery!! I always put vinegar in the water, but seriously, there's always some spillage of my jars and I have to wash them ANYWAY. I won't add vinegar anymore, scouring rust off rings is NOT FUN.
Oh Sarah, what a wonderful harvest lay by you have accomplished this August! The work you put into this PLUS filming and editing! My goodness lady, but you deserve to take a little time off... however, we know the harvesting is not over and neither is the putting aside. At least you can do it at your own pace.
You have already said that you and your family will enjoy the hard work you put in now come winter and that is so true. May GOD bless you for your loving labors and for the giving heart you have that leads you to share your knowledge with the rest of us .
Thank you.
Oh yeah, if I never used the IP for anything but hard-boiled eggs, it would still be worth every penny! This has been an amazing month! God bless!
This channel offers so much inspiration and motivation! Even for someone like me who has a small backyard garden, you've inspired me this month to make refrigerator pickles, pickled red onions, pickled hot peppers, I froze some cubed zucchini, and I even used my dehydrator to make zucchini and cucumber chips. Thank you for sharing your wondrous world with us!
I love,love,love your enthusiasm! You energize me! Thanks. Learn so much from you in your kitchen.
Pack the roasted red pepper whole in olive oil. Serve them at room temp with roasted garlic and goat cheese. Spread all on rounds of toasted baguette. It is amazing.
Go on through September! Just don’t be pressured to do every day. I am so inspired by your projects.
I have never seen such huge tomatoes even in the store or farmers market! Wow!
Sarah, loved watching you complete this challenge. You always look like you're having fun while you work so hard. Thanks for sharing with us. God Bless.
What fun to watch you do your very best at preserving so much food for the future. You're a canning wizard!! Be well.
We love the roasted peppers on a sausage sandwich. I also put olive oil a d garlic in them and put them on crusty bread!
I would love to see how you store all your preserves, amazing job preserving 😊
I would like to see your pantry myself may god bless you and your husband
@@berlwright7029 not a good idea.
No. No. No
@@berlwright7029 Their home is on a small size from what Sara has said in the past! They store things under the bed on the floor in the closet, etc.
Maybe when the time is right for them they can build pantry storage for all their food at the new homestead?????
Hi Sarah & Kevin, I've really enjoyed watching your challenge, and although it's now finished I realise you'll both be working just as hard everyday on your homestead. Thankyou for your effort, and sharing it with your followers xx
This month of videos has been very inspiring. I don't have a big garden. I don't preserve every day but it's been a productive month for me too. In the coming months I'd love to see videos of you using your preserved foods in meal preparation.
I love watching you can and prepare foods from your garden. Can hardly wait untill your next adventure. Whether it is all the animals or 🏡 garden. God bless & hello to Kevin & the girls.
Yum! You make things look so easy, but I know it is so much work. You are such an inspiration. My son is a big dehydrator and is thinking of purchasing a freeze dryer. I passed on your tip of including the oxygen remover packets in the mylar bags. He lives in Florida, which as you know, is so humid. I enjoy watching you and Kevin and how your enterprises are growing and thriving. You guys seem to be reverse aging! Clean, good living agrees with you. God bless!
Oh Sarah, your face when you’re showing the camera the peppercorns and mustard seeds is priceless! Love it! Thank you for sharing your journey! I love chopping vegetables as well! Something so satisfying about that activity. I’ve never tried a pickled egg before. Maybe that’s something I should try. 🤔
If I had that many peppers, I do them outside on the grill. It doesn’t heat up the house when you do it outside. My sister in law uses her turkey fryer base to can things. It keeps the house cooler in the summer.
I've really enjoyed watching how you preserve things and appreciate the extra time you have taken to record for us. Thank you!
Homesteading is definitely for hard workers. Both of you work so well together and you accomplish so much. Thanks for walking us through the steps involved in becoming self sufficient.
WOW what a challenge!!!!! We did it and the food storage is full. God Bless.
Remarkable amounts of food in just a few days. Great job!
I did this challenge..loved it.
So much food put up!
Some days were hard, but worth it
I learned a bunch of different ways to preserve things, by seeing how everyone else does it.
And you are so right, the garden doesn't stop in Sept 1..so I've been going strong every day still.
Thank you for your fun videos.
Have you every tried cutting your tomatoes in half and putting them on a sheet pan in the oven at 350 for a half hour or so? The skins just slip off and I find it faster and it frees up time to do other things. The skins will split and that's how you know they're ready. You can either burn your fingers or let them sit for 5 minutes before pulling them off
This was an awesome challenge and even though I didn't preserve something every day, I did get 23 separate canning and pickling sessions done and super pleased with the results. Lots of beautiful jars on the shelf now.
Sarah, placing your mylar bag into a gallon pitcher when filling them by yourself helps. In poking the peppers, I use a corn cob holder to prick them. A lot of holes in short order.
You sound like a woman with a lot of experience!
@@carolynjudd3398 I actually have tackled homesteading after a stroke left me with one functioning hand so using two when 3 or 4 is needed is just too easy. LOL I had 30 years of experience prior to it and 10 years after it. I've had my freeze dryer for 5 or so years too.
@@jomurphey That is very inspiring. I had a heart attack last October and this year was really a challenge. We just keep on keeping on though because what else is there?
@@jeanineadele Just keep up with your diet and exercises. I just keep my eyes on the Lord. No Father wants second best for their child and neither does our Heavenly Father. Hang in there.
@@carolynjudd3398 my kind of lady , sharing is caring 🙋
I have loved this series! It’s so educational to see how each thing can be preserved for the coming year and your presentation is so clear and concise but still detailed enough to be of real value. Thanks for all your hard work.
Absolutely! Couldn't have said it any better. They are a true joy to watch.
A steamer basket in a kettle works great too. No need for fancy pancy gadgets.
I absolutely love your cooking and preserving videos. I have learned so much about preserving from you.
Small suggestion. Stand the Mylar bags in a dish strainer. Less likely to slip out from under the funnel.
My Lord woman, you are mesmerizing. And those eggs are making me drool as I'm watching it.
Tried the cucumber limeade. Very good. Used some "hidden" cukes that were too big. Great way to use them up.
Me too I really like it
Thank you, thank you, thank you love this series you have inspired me so much. I have preserved so much food this month and it feels great.
I don't know where you find all of your ambition, lady. Great job! Things are looking wonderful! 💚🌞
Glad to learn about the easier rusting with vinegar in the canning water. I had heard that suggestion too and was going to try it. Instead, once the jars are empty I'll let them soak in a vinegar/water solution before washing them. That will keep the mineral deposits from building up over time without affecting the rings, which I won't put in the vinegar water.
Can we see your storage of food ….your pantry should be bulging with fresh produce thanks for sharing 💖💖🇦🇺
I am going back to the beginning as I missed so many but I have truly enjoyed every moment with you so thank you 🙏🏻
I have realized your pantry does not hold enough, so you have yours jars "everywhere" when you preserving lol
Just for privacy and security reasons they will not show the public everything… you never know who is watching and what they are capable of doing
@@Lea941 didn’t think of that
You are absolutely amazing. Your family is great. Yes! Thankful and Blessed.
Good ☕️ Morning Sarah & Kevin,I have so enjoyed this canning series BUT I know it has been a lot of work for you.I can’t believe your tomato crop!! WOW 👏🏻😊👏🏻
A trick I use to thicken tomato sauce is as I'm cooking them take the lid off, flip it over, go to the sink, turn upright and shake the water off, recover.
If u freeze ur tomatoes…they will peel when thawed without the boiling & cooling procedure. Saves on electricity, time, & this time of yr…it doesn’t heat up the kitchen👍
I'm not sure if you've tried this or not but I make all my tomato sauce using a Ball FreshTech sauce maker which sieves the cooked down tomatoes and removes the seeds/skins. I LOVE it because all I have to do is cut my tomatoes into quarters and toss them into a pot. It's a HUGE timesaver not having to core or peel the tomatoes. I'm just suggesting it since you have so much on your plate and I know time is precious.
I would love a video with a tour of your storage room for all the canned items.
Lather, rinse, repeat! Good Job Sarah!
Sarah ,I am so proud of you. Great job. God bless.
I use the cheapest sandwich bags wIthout zippers when I'm doing things like those peppers. I roll them to get the air out, tuck the ends in and into a freezer bag. I do it with green peppers when I get a lot. Last week at the end of the day at the farm market I got a big bag with around 40 big ones for $3. All diced and frozen in 1/2 cup portions.
16:45 I have never thought of that. I have always done them over a stove burner flame one at a time. Broiling seems so much more productive.
Lots of work on the homestead but, well worth it…❤️🤗 no preservatives in the food you eat.
Thanks for sharing all you do and preserve.
Wow! I am so impressed! Everytime I watch your videos on any type of preserving, it makes me feel like I too should be preserving. You make me feel like even I could do it! I freeze some foods, but that is really it. I don't have a garden and it is just me. I remember my mom talking about canning and that it was a lot of work, had to be careful how one did it because of the risk of breakage, spoilage. So many negatives that I need to dismiss! Listening and watching how positive you are, helps me to begin to think more positive about canning! Mom's grandparents canned and my dad's parents and other relatives canned. I remember mom canning maybe only once or twice and that was with my dad's mom. But then 1950s-2019, we as a nation never really experience or feared a significant or long food shortage as it is looking like we may be heading for! Thank you so much for sharing! I greatly appreciate your positive, faith-based attitudes and videos! So refreshing! May God bless you and your entire family! May your college student daughter's faith become stronger and may God guide her steps! (As well as your other daughters too!)
It has been very fun. You do such a great job preserving your harvest
If you find yourself with too many eggs again you could try making a german recipe called sweet and sour eggs. It's eggs that you crack and drop into a white cream sauce with capers. Once it's cooked you serve it over either peeled boiled potatoes or mashed potatoes.
Whew! That's a lot of preserving! I learned more this year from your videos & loved watching the process. Thanks!🥰
Great job!
Thank you for sharing your canning and preserving Journey this year. I have learned a lot!
I don’t have a big enough garden to preserve everything. We eat as soon as I pick. But I did do a few things and got a lot of ideas for gifts. Thank you so much for a fun month!
I have to buy from farmers markets to preserve and can. Wish I had a little place to garden
@@lawandaroberts-box1483 I put some in 5 gal buckets and used bins this year. I think I’m going to do more next year and decorate them to put them in the front yard along our fence. We rent so I can’t dig up a big plot.
Don't need a high yield garden to preserve your own food. Produce always has its own natural season in stores and markets if you're so lucky to have any close enough. My garden is most of a 5'×8' space roughly, so not a lot of room. I don't get much from it because some of my kids get in there and eat. Even canning food from the grocery store is perfectly fine and still gives you food supply.
My son cuts his tomatoes in half and puts them under the broiler, skin side up, for a few minutes. The skin slips right off.
You sounded a bit maniacal there on day 30, LOL! I love it! Thanks for showing us how it's done! Also, if you pull your eggs right out of their boiling water and plunge plunge them into a bath of ice water, the shells peel off super easy.
Sarah , thank you for bringing us along this preserving challenge. You motivated me to take part. Tomatoes 🍅 are abundant, thank the Lord!!
I steam my eggs in a small rice cooker. It works BY FAR the best. Never thought of using my instapot. Great idea for large batches.
What a Wonderful Heart felt Job You Did and Do. Love to you All
Immersion blenders last longer if you pulse them--any breaks help the motor to cool. Heat kills electric motors. Never continue until it warms up!
AWESOME job Sarah!! I enjoyed watching your month of preserving.
Okay, I have to know what on earth is that garlic contraption?!?! That was soo cool ... as was all of your preserving! What an accomplishment!!
This was a great challenge, we enjoyed it very much. I have always put vinegar in my canning water and my rings do rust. I am going to do some batches without the vinegar, such a great hint. Also I get a lot of hardwater build up around the pressure spout on my pressure canner and a Mr. Clean Magic Eraser takes it right off. I jam it down inside my little weight and clean it out each time also. Works great ! !
You can simply buy drinking water or distilled in gallons for canning and you will have clean jars . And of course you don't discard use for the season. Every minute counts if you do so much canning .😉
I really enjoyed the weekly recaps of the challenge.
Looks wonderful! Just wondering if you ever put peppers and/or onions, and maybe even hot peppers like "Rotell" in with your tomato sauce? I guess that would be like stewed tomatoes. Love adding them to soups, and when I make bean dip, to go with Mexican food, I use the Rotel and a small can of fire roasted green chilis, added to the smushed beans[and garlic powder and onion powder] It makes a great, quick dip.
Sarah -- you did a great job for this challenge! Way to go!!!!
I core and freeze my tomatoes before I skin them. If your going to crunch or sauce them it makes peeling them sooooo much easier. The skins slip right off once they start to thaw.
You must be exhausted. Thank you so much for sharing your time with us.
WHOOOOOOOP WHOOOOOP!!! CONGRATS SARAH!!! MOST EXCELLENT COMPLETION!!(sort of cuz its never done huh?lol) Leads by example and you rock woman!! Todays silent partner was missed even tho we respect him tending your very own never ending story.... Lawn stuff, fixin stuff, an makin stuff, an feedin stuff, meanwhile the laundry dishes and food do their part in the story but best? The love you share each day; enriched soft blessings that u so humbly share with us all. We love that about you!! Hava great day!
This has been such a fun little series to watch! You’ve made me so excited for us to move into our new house soon where we’ll have the space to grow and preserve some of our own food too! 😋
I would love to see all your canning storage room . I bet its pretty.