100% Self Sufficiency - Part 1. Preparing For 2025
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- Опубликовано: 12 сен 2024
- We have decided as a family to see if we can become 100% self sufficient with our food. Come 01/01/2025 the challenge beings. The biggest hurdle for us will be the fruit and vegetables and the storage of the harvest. The cooler has been sorted for the Coolroom and won't be long before the Coolroom is finished. We have started our seedling raising and the vegetable garden is organised. The planing has been sorted and the preparation beings.
Bạn có ý tưởng thiết kế khu vườn rất hay ,xin cảm ơn về những chia sẻ kinh nghiệm làm vườn của bạn tới mọi người .
This will be interesting to watch. One thing I've learnt is to plant corn in blocks so they wind pollinate better. I'm in New Zealand and also diving into big vegetable plantings this year. Enjoy the journey. 🥦🍏🥒
Nice one, makes sense. Good luck on your journey also. Cheers Pedder
This is awesome, can’t wait to come along for this ride.
Hey Michelle thanks for the support, there may be a call out to the community if everything doesn't go well as planned. Thanks again cheers Pedder.
Great stuff, cant wait to watch the results!
Soo many different ways to can, including Vacola. Vacola seems to be a little bit unique. Otherwise water bathing, pressure or even a vacuum attachment for dry goods. Also dehydrating, for entry level, as easy to do in an oven or solar dehydrator, all the way up to freeze-drying. I haven't wasted half a loaf of bread since starting a crouton tub by chopping and leaving in a low temp fan forced until they take the moisture from your mouth 😂
Thanks Elizabeth, dehydrating sounds like something to look into further. Cheers
Just subscribed 🔥👍
Welcome aboard, I'm glad we can share the journey. Cheers
Hi, I live out near Parkes NSW, and I find Purple Monaro garlic goes really well for us. We do similar numbers as you. We sow garlic in March, and harvest in November.
Hi Brian, that's great news. I'm really looking forward to the first taste. How long do you dry the garlic for prior to use?
@@FatCowFarmTatong Garlic can be eaten at any stage, although the taste improves with patience. Young garlic is more bitter with a hotter/spicier taste. Some recipes, particularly sauces, even call for green (underdeveloped) garlic. It tastes best when cured, meaning left until the leaves are completely dried after harvesting when the lowest leaves begin to brown off. This way is also how it stores the longest in its natural form. I've never paid attention to how long that drying process takes, sorry - they're just done when they're done (but I do start eating them before they are cured - nothing tastes quite the same as the product of your own labour).
If you want USA style canning jars try Aussie Mason jars in Currum Downs, I have ordered through them, they post them out. Good luck with your garden, I am trying the same sort of thing myself this year but in pots and tubs, will watch your efforts with interest.
Hey CH1963 - thanks for the heads up. I'll check out Mason Jars. Good luck with your journey also. Cheers Pedder.
Finally, Nice to meet you Pedder... LOL I'm Les. It will be interesting to watch you go through 2025. I believe that you will find that your family will become about 85% - 90% self-sufficient in food over the year. If you can do that think of the $$$$$$$ K'ching that you will be saving... I love everything that you are doing...
Hey Les - good to meet you also. It will certainly be a challenge. I'm more concerned about the harvest volume and storage. I'm sure it will all work out. Mind set is the first hurdle.
Hey Pedder,
Fantastic challenge - wishing you all the best.
If you would like some assistance with your preserving/ canning would love to help.
DM if you would like to connect.
Cheerio
Janet
Hi Janet, I would greatly appreciate the help and where to start. Technical question - how do I DM you?
If I am 8th comment do i win a prize?
Interesting ill be watching you.
Terrible name bud