Just a tip for you with regards to the rosemary, put the stalk through the holes of a colander and pull it through. The colander collect the leaves and you discard the stalks! Hugs from Cork Ireland 🇮🇪
Hi Sarah, I told my husband that you remind me of a young me. I grew up on a backsticks farm here in Arkansas, raising our food became a passion when I was very young. I learned from the best. I am now 74 and am getting very disabled. Its not my being disabled thats killing me, its the fact I am having to give up raising a large garden. I did real well this year in spite of every thing. You know Sarah I am ashamed of the people's lazy (I don't want to mess with vegetables) attitude these days. I swear you can break your garden, plant the seeds and keep them weeded, watered and fertilize them, and when there is an over abundance of vegies, they still won't take them and put them up for their own families. One man and his wife eat at McDonalds all of the time their health is breaking down very rapidly. No one seems to realize that our food is our medicines and you can bypass a lot of the senior illnesses if you eat the right things. Also I have learned you can lead the horse to water but you sure can't make him drink. Also people are either obese or superobese and grumble and groan about needing to loose weight, but yet they refuse to change their eating habits and what they eat. If they would learn to eat fresh fruit and vegetables they would begin to see a change in their health and how they feel about themselves. Yeah I hope this comments gets under some of those people skin and irritates the heck out of them. Jessie from Arkansas
Good Morning Kevin & Sarah,your video’s are amazing.Your property is just beautiful & you both take such excellent care of your homestead.Sarah I have learned so much from you on preserving.Thank you!🌷💕🌷
❤ It's amazing. Preserving foods have come so far with new products and stays the same in purpose. God blesses the fruits of your hands. Plant a SEED. Reap the HARVEST.
Loved your tutorial....I'm learning so much watching you and other homesteaders/cooking shows; so glad all of you take the time to show us how to do things like "in person"; this helps tremendously with this 67 year old :)
I love watching all these videos. Grew up helping my mother preserve the apricots & figs from the trees in our back yard, plus she would can tomatoes and peaches when she could get them at a good price. We never had a garden. I now live in a “tiny home” in the middle of the city. No place to grow anything, also absolutely no room to store food with just an apartment sized fridge. But I can remember and dream.
I like adding veggies to my stuffed peppers. I use Carrots, Celery, Onions, Cauliflower, Broccoli, & Any color of peppers I have & chop them up to add to the stuffing. That makes a great meal. I also do what you are doing. I make about 4 & cut them in half. if I have more peppers I make more. Only I take & peal the stem out of the pepper from in side of the pepper out not cut it that way I get all of the pepper. It's just me at home now. so I find making them meals like that is better in the long run & saves money to.
I use my bell peppers in a casserole. Instead of stuffing the pepper, I chop the pepper and put it in the pot with the onions and meat. Cook in a casserole dish and can be a great freezer meal.
I’m exhausted. Met the challenge and surpassed on some days with several projects going at a time. Not stopping yet. Who knows what’s ahead. Love your inspiration and knowledge. Thank you. ❤
Recently made poppers for the freezer from the Nadapeno peppers I grew this year. This is our new found love! Thanks to your information of the peppers we had a bumper crop of the wonderful flavored peppers and have enjoyed them so much. Thanks for your channel and all the info you share. P.S. we love the cream cheese. Sorry Kevin.
Same!! I can’t handle heat at all unfortunately so they are my favorite. I take my surplus and just chop the top of the pepper off and throw them in freezer bags and into the freezer. When I’m ready to use them I cut them in half, scoop the seeds out and make my poppers. I just used the last of the ones I put up three years ago and they tasted just like they came out of the garden.
I make my poppers with jalapeño cut in half lengthwise with a sausage and Mexican cheese mixture stuffed in side with a half slice of bacon wrapped around the jalapeño with a toothpick securing it
Thank you for so much inspiration! Wow! What a week!!! And to get those stuffed peppers done like that! The bell and the jalapeno both! Great to have things prepared ahead like that in the freezer ready to go! Love it!
When working with a zip lock bag, if you unzip it, it rips nicely along the seams of the bag. No need to run it under water. I learned this trick when using frozen meat. It always ripped nicely along the seams.
I stir fry together, peppers (capsicum) in Australia mixed with onion, zucchini, asparagus , mushrooms, carrots & any other veg I feel like, then put into snap lock bags for 1 meal servings & freeze. All I need do is grab a bag out, heat them through while cooking fish or chicken. Saves so much time & dishes. Prevents food waste as well.
I love lots of rosemary on and under the skin of baked chicken! It improves the flavor of chicken soups and broths and I've recently found pressure cooking inexpensive packs of chicken thighs is so delicious. I will be sticking it under the skin of those.
I have frozen over fifty stuffed peppers this year. I actually use my favorite meatloaf recipe for the stuffing. I also precook my peppers upside down in the microwave for three minutes. It softens the rind and imho it makes the finished product more palatable. I have a "thing" about food consistency and don't care for the tough rinds of many stuffed peppers. I have also frozen a bunch of bell pepper slices for fajitas and stir fry.
I prefer to leave my rosemary on the stems. I add the full stem to the dish as it cooks and remove it as I would bay leaves. It's also easy to strip the tiny leaves off after they are dry to add to a dry rub or for a crusty bread topping.
Love your channel! Well done as always.. Knowing that you guys do farmers markets occasionally.. I have to tell you about an impulse buy that I just couldnt resist.. The were offering freeze dried items and I actually paid Seven Dollars a bag for their goods. I got some blueberries that were great but they also had freeze dried peach rings.. the gummy candy kind you can get for a dollar a bag... They were AMAZINGLY AWESOME! Thing is only 5-6 pieces fit in their bag.. But had to try them regardless of the cost.. I bet they made a small fortune! Had to share..
YOU'RE an AMAZING and WONDERFUL TEACHER. Thank you. I am subscribed I only see you very rarely. I hope to see every time you VLOG. GOD BLESS YOU and YOUR FAMILY. FROM SE MICHIGAN GREAT LAKE'S STATE GREETINGS 🐠🐟🐠🎉🐟✝️☕☕👍🛐🛐🛐
Sarah I use Hatch Chile Peppers to make stuffed peppers. I stuff them with my meat mix and then roll them tightly in saran wrap and freeze them. I consider them my "fast food" on evenings when I have exhausted myself on the farm and don't want to stand in the kitchen and cook. I also stuff Poblanos and do the same thing.
I do the same thing. I wrap stuffed peppers in saran wrap then into plastic freezer bags. Just saves time on the flash freeze for me. I top with some shredded cheese right before they are done in the oven. I am interested to see how the added stick cheese works, sounds good!!
Now I know you are doing Keto but thought I would share my recipe for stuffed peppers. My kids even like them. I use 1 lb. of sausage browned with chopped onions and zucchini (2 - 3 small chopped). 1 cup of cooked quinoa and 1/4th cup of cooked lentils. I par boil the peppers for faster coking. I generally use 3 good sized peppers cut in half like you did (we use red peppers because my husband won't eat green ones). Once the zucchini is cooked through I add a jar of sweet chili sauce. Fill the peppers and put shredded cheese on top. Cook @ 350 degrees until warmed thru and cheese is melted. The mix is already warm for cooking so usually about 20 min. I have really enjoyed this series, Sarah.
Sarah, I love your stuffed pepper ideas ! !! ! and especially the mexican versions ! I love pepper poppers but have so much trouble getting the crunch to stay on and I am gluten free. I'm going to have to play this again so I can write down your recipes for them as well. Since it is just me in my house these will be perfect for me to pull out of the freezer to stick into my oven for a quick meal on occasion or when I have drop in company ! You and Kevin are such an inspiration and joy to watch your videos every time you go live. Love your personalities and love of our Lord ! Thank you for sharing your love with me. Hugs and love to you both.
I did enjoy this video! The peppers have overtaken their beds! I will be trying some of your recipes and fill my freezer. I use planted Nadapeno peppers this year...I've never tried them. I'm putting some in salsa, but will now be making some poppers. Thanks Sarah!
I made stuffed jalapeños a couple years ago. I froze them like you did to pull out and cook. They were so spicy, you couldn’t even taste them. I ended up tossing them. I can handle heat, but the heat from those was overbearing. Make sure you remove the seeds and white membrane really well. You can always add something spicy to them later.
@lesliecastle... Sarah used two versions of jalapeños for these poppers. Regular jalapeños and nadapenos (nada meaning no or nothing) so jalapeños with no heat. To easily tell the difference she allowed the regular jalapeños to ripen to red to represent heat. The nadapenos she picked while still green. In my opinion this is one of the best seed manipulation that mankind has done!
Way to go Sarah! I did all but 2 days, due to sickness, however i am so tickled to have done this - this year... im continuing through September. Im dong herbs this week as well... Blessings ❤
LOVE YOUR KNOWLEDGE AND RECIPES DO YOY HAVE A COOK BOOK OR A BOOK ON YOUR TIPS AND KNOLAGE ON FREEZE DRYING? LOVE YOUR VIDEOS AND HOW YOU INCLUDE EVERYONE IN YOUR LIFE ON THE HOME STEAD!! I HAVEN SEEN VERY MANY OF YOUR VIDEOS YET BUT I LOOK FOWARD TO THE NEXT EVERY TIME 😊GOD BLESS YOU AND YOURS💕💕💕
My mother used to make her own seasonings for taco stuff like you are but I'm sure glad you're sharing it with everybody because it's so ridiculous to pay for the pre-made taco seasoning packets take care of the pennies and the dollars will take care of themselves
Just a tip for you with regards to the rosemary, put the stalk through the holes of a colander and pull it through. The colander collect the leaves and you discard the stalks! Hugs from Cork Ireland 🇮🇪
What a Completely Excellent Idea! I bet a person could do this with quite a few herbs! I shall be trying it! Thank you!
Brilliant! I saw people remove corn kernals using the hole of a bundt cake pan. Genius!
I was going to say that they make tools to strip the leaves off the stems. I have a knife that has a whole i it for this purpose.
Genius. Probably just the thing for pesky thyme, too.
@@krickette5569 you're very welcome
They "dont like cream cheese." I loved how you paused as if you knew we would all gasp!😂
Don't like cream cheese in poppers either. Cheddar all the way.
I don’t like warm/hot cream cheese either. Cold I love.
I’d like to shock a little further. I don’t like any cheese! It stinks! One of the many food items I don’t like. 💙
@@hollyjobitner3285 😂
Hi Sarah, I told my husband that you remind me of a young me. I grew up on a backsticks farm here in Arkansas, raising our food became a passion when I was very young. I learned from the best. I am now 74 and am getting very disabled. Its not my being disabled thats killing me, its the fact I am having to give up raising a large garden. I did real well this year in spite of every thing. You know Sarah I am ashamed of the people's lazy (I don't want to mess with vegetables) attitude these days. I swear you can break your garden, plant the seeds and keep them weeded, watered and fertilize them, and when there is an over abundance of vegies, they still won't take them and put them up for their own families. One man and his wife eat at McDonalds all of the time their health is breaking down very rapidly. No one seems to realize that our food is our medicines and you can bypass a lot of the senior illnesses if you eat the right things. Also I have learned you can lead the horse to water but you sure can't make him drink. Also people are either obese or superobese and grumble and groan about needing to loose weight, but yet they refuse to change their eating habits and what they eat. If they would learn to eat fresh fruit and vegetables they would begin to see a change in their health and how they feel about themselves. Yeah I hope this comments gets under some of those people skin and irritates the heck out of them. Jessie from Arkansas
Blessed are the one's who have not seen but still believe. For I have seen amen
Excellent ideas here! Money has always grown on trees! People just keep looking at the wrong trees 😁😁
Good Morning Kevin & Sarah,your video’s are amazing.Your property is just beautiful & you both take such excellent care of your homestead.Sarah I have learned so much from you on preserving.Thank you!🌷💕🌷
❤ It's amazing. Preserving foods have come so far with new products and stays the same in purpose.
God blesses the fruits of your hands.
Plant a SEED. Reap the HARVEST.
Thank you and Yes loved it as I love all your videos. God Bless You and Kevin and your family 💟✝️
Loaded our freeze dryer with green beans last night. I really love the freeze dryer as a preserving tool!!
Good job Sarah! It all looks good. I chuckled at the "Kevin walked by....." lol.
Boy...lots of YUMMY ideas to freeze for later use,,,! 👍❤👍
You and Kevin are gems! Thank you!
The tip about oil removing sticky rosemary residue actually works with almost any sticky residue. Oil breaks sticky.
Excellent excellentVideo, Sarah 👏🏻👏🏻👏🏻👏🏻👏🏻
The low carb is working amazingly for you. Keep it up girl you look incredible.
💚 Great way to end the Food Preservation Challenge for 2023, lots of great products for later use! 💚
Love your seed harvesting segment. Something important that's easy to forget! Thank you for your excellent content, Sarah, I am always learning.
How awesome to have pre prepped meals in the freezer ready to go. And those all looked yummy.
Loved your tutorial....I'm learning so much watching you and other homesteaders/cooking shows; so glad all of you take the time to show us how to do things like "in person"; this helps tremendously with this 67 year old :)
I love watching all these videos. Grew up helping my mother preserve the apricots & figs from the trees in our back yard, plus she would can tomatoes and peaches when she could get them at a good price. We never had a garden. I now live in a “tiny home” in the middle of the city. No place to grow anything, also absolutely no room to store food with just an apartment sized fridge. But I can remember and dream.
So used to seeing you wearing glasses that it took me a while trying to figure out what was different with you. You have beautiful eyes.
I like adding veggies to my stuffed peppers. I use Carrots, Celery, Onions, Cauliflower, Broccoli, & Any color of peppers I have & chop them up to add to the stuffing. That makes a great meal. I also do what you are doing. I make about 4 & cut them in half. if I have more peppers I make more. Only I take & peal the stem out of the pepper from in side of the pepper out not cut it that way I get all of the pepper. It's just me at home now. so I find making them meals like that is better in the long run & saves money to.
I use my bell peppers in a casserole. Instead of stuffing the pepper, I chop the pepper and put it in the pot with the onions and meat. Cook in a casserole dish and can be a great freezer meal.
I’m exhausted. Met the challenge and surpassed on some days with several projects going at a time. Not stopping yet. Who knows what’s ahead. Love your inspiration and knowledge. Thank you. ❤
Those cheeseburger stuffed jalapeños look absolutely delicious! I will be trying those! Thank you Sarah.
Recently made poppers for the freezer from the Nadapeno peppers I grew this year. This is our new found love! Thanks to your information of the peppers we had a bumper crop of the wonderful flavored peppers and have enjoyed them so much. Thanks for your channel and all the info you share. P.S. we love the cream cheese. Sorry Kevin.
Same!! I can’t handle heat at all unfortunately so they are my favorite. I take my surplus and just chop the top of the pepper off and throw them in freezer bags and into the freezer. When I’m ready to use them I cut them in half, scoop the seeds out and make my poppers. I just used the last of the ones I put up three years ago and they tasted just like they came out of the garden.
@@holliebarnes7015 I’m glad to know they froze whole. I chopped a lot of them and froze but there’s a lot left for future poppers! Thanks
Wonderful tip to use 2 flat quart bags of food to fit your tray! I'll definitely be doing that now! Thank you 😊
I could barely pay attention because your “ it is well with my soul shirt” made me start singing 😂
I make my poppers with jalapeño cut in half lengthwise with a sausage and Mexican cheese mixture stuffed in side with a half slice of bacon wrapped around the jalapeño with a toothpick securing it
Its been such a pleasure to watch you and Jessica with this challenge. So many different ideas to preserve produce and herbs. 💜💜
I just finished eating supper but after watching this I'm hungry again.
I just love the scent of basil
Another great video! Thank you Sarah!
Looking good Sarah
I like your tips about cheese sticks into the bottom of the peppers.
mozzarella cheese inside the peppers dipped in a coating and deep fried yum
Thank you for so much inspiration! Wow! What a week!!! And to get those stuffed peppers done like that! The bell and the jalapeno both! Great to have things prepared ahead like that in the freezer ready to go! Love it!
What a great video Sarah….this has been a fun series. Cheers 🌷🇨🇦
Everyone HIT that like button !!
When working with a zip lock bag, if you unzip it, it rips nicely along the seams of the bag. No need to run it under water. I learned this trick when using frozen meat. It always ripped nicely along the seams.
I love your tshirt. I have one also, doesn't look the same but it is one of my favorites. "It Is Well With My Soul". My favorite hymn also!
wow! You put up a ton of food! I enjoy watching you!
I stir fry together, peppers (capsicum) in Australia mixed with onion, zucchini, asparagus , mushrooms, carrots & any other veg I feel like, then put into snap lock bags for 1 meal servings & freeze. All I need do is grab a bag out, heat them through while cooking fish or chicken. Saves so much time & dishes. Prevents food waste as well.
I love my little vacuum sealer!! Everything looks great! God Bless🙏🏻
Love freezer meal ideas
Love all the pepper recipes, Thank you !
Happy anniversary God Bless
I love lots of rosemary on and under the skin of baked chicken! It improves the flavor of chicken soups and broths and I've recently found pressure cooking inexpensive packs of chicken thighs is so delicious. I will be sticking it under the skin of those.
I have frozen over fifty stuffed peppers this year. I actually use my favorite meatloaf recipe for the stuffing. I also precook my peppers upside down in the microwave for three minutes. It softens the rind and imho it makes the finished product more palatable. I have a "thing" about food consistency and don't care for the tough rinds of many stuffed peppers. I have also frozen a bunch of bell pepper slices for fajitas and stir fry.
Thank you for sharing, will be doing this to my green peppers in micro wave
I prefer to leave my rosemary on the stems. I add the full stem to the dish as it cooks and remove it as I would bay leaves. It's also easy to strip the tiny leaves off after they are dry to add to a dry rub or for a crusty bread topping.
We bake ours with tomato sauce. We top the peppers with cheese and more onions. With the tomato sauce it kind of makes a gravy.
Love the herbs and freeze drying.
I ordered my harvest right today. Your supposed to get credit for it. I'm soooooooo excited. I won't be able to sleep for 1-3 weeks till it gets here.
super t-shirt print
I am always so ready to freeze dry stuff.
Love your channel! Well done as always.. Knowing that you guys do farmers markets occasionally.. I have to tell you about an impulse buy that I just couldnt resist.. The were offering freeze dried items and I actually paid Seven Dollars a bag for their goods. I got some blueberries that were great but they also had freeze dried peach rings.. the gummy candy kind you can get for a dollar a bag... They were AMAZINGLY AWESOME! Thing is only 5-6 pieces fit in their bag.. But had to try them regardless of the cost.. I bet they made a small fortune! Had to share..
YOU'RE an AMAZING and WONDERFUL TEACHER. Thank you. I am subscribed I only see you very rarely. I hope to see every time you VLOG. GOD BLESS YOU and YOUR FAMILY. FROM SE MICHIGAN GREAT LAKE'S STATE GREETINGS 🐠🐟🐠🎉🐟✝️☕☕👍🛐🛐🛐
Sarah I use Hatch Chile Peppers to make stuffed peppers. I stuff them with my meat mix and then roll them tightly in saran wrap and freeze them. I consider them my "fast food" on evenings when I have exhausted myself on the farm and don't want to stand in the kitchen and cook. I also stuff Poblanos and do the same thing.
I do the same thing. I wrap stuffed peppers in saran wrap then into plastic freezer bags. Just saves time on the flash freeze for me. I top with some shredded cheese right before they are done in the oven. I am interested to see how the added stick cheese works, sounds good!!
Never thought of premakimg stuff peppers or poppers, yum!
I did the poppers myself last year. I used some cream cheese, ranch powder and bacon bits, didn't cook, froze and love them.
Try using a tomato or tomato water in taco filling instead of water. Nutritious and DELISH! Love your videos, Sarah!
Now I know you are doing Keto but thought I would share my recipe for stuffed peppers. My kids even like them. I use 1 lb. of sausage browned with chopped onions and zucchini (2 - 3 small chopped). 1 cup of cooked quinoa and 1/4th cup of cooked lentils. I par boil the peppers for faster coking. I generally use 3 good sized peppers cut in half like you did (we use red peppers because my husband won't eat green ones). Once the zucchini is cooked through I add a jar of sweet chili sauce. Fill the peppers and put shredded cheese on top. Cook @ 350 degrees until warmed thru and cheese is melted. The mix is already warm for cooking so usually about 20 min. I have really enjoyed this series, Sarah.
pepper poppers sound really good, and there's no such thing as too much bacon!
Sarah, I love your stuffed pepper ideas ! !! ! and especially the mexican versions ! I love pepper poppers but have so much trouble getting the crunch to stay on and I am gluten free. I'm going to have to play this again so I can write down your recipes for them as well. Since it is just me in my house these will be perfect for me to pull out of the freezer to stick into my oven for a quick meal on occasion or when I have drop in company ! You and Kevin are such an inspiration and joy to watch your videos every time you go live. Love your personalities and love of our Lord ! Thank you for sharing your love with me. Hugs and love to you both.
Good recipe ideas. I’m saving this video for future pepper harvest here at my home. Thanks!
I did enjoy this video! The peppers have overtaken their beds! I will be trying some of your recipes and fill my freezer. I use planted Nadapeno peppers this year...I've never tried them. I'm putting some in salsa, but will now be making some poppers. Thanks Sarah!
Stuffed peppers are my favorite. Everything looks absolutely delicious!
Love your hat!!❤❤❤
Loved it all!
Great achievements & yummy looking stuffed peppers! Thanks for sharing! Blessings to everyone 🤗💗🇨🇦
Enjoyed this very much. Thank you!
🎉 always informative
great ideas! we are all so busy so these help
I got 2 of them last year. They're great. Hope y'all injoy them.
That was a wonderful video.
I made stuffed jalapeños a couple years ago. I froze them like you did to pull out and cook. They were so spicy, you couldn’t even taste them. I ended up tossing them. I can handle heat, but the heat from those was overbearing. Make sure you remove the seeds and white membrane really well. You can always add something spicy to them later.
@lesliecastle... Sarah used two versions of jalapeños for these poppers. Regular jalapeños and nadapenos (nada meaning no or nothing) so jalapeños with no heat. To easily tell the difference she allowed the regular jalapeños to ripen to red to represent heat. The nadapenos she picked while still green. In my opinion this is one of the best seed manipulation that mankind has done!
Going to make poppers this week now I want to make some of these. Thankyou for sharing with us.
Bahahahaha the look on your face about the cream cheese😂
Cute Apron! 😊
I loved your videos. I really hate to see this collaboration end, I have learned so much. Thank you for sharing 😊
Excellent video
Thank you for the hamburger cheese jalapeño popper recipe. My family eats them all the time.
I love all the ideas you've shown today. Thank you so much!
Loved this video!! 🥰
That was amazing. We followed your instructions for roasted red peppers, our first time, they were perfect! Thank you!
I did the same thing today with herbs. Loaded 4 trays with basil parsley, sage, rosemary and I filled my dehydrator also with thyme and more basil
Way to go Sarah! I did all but 2 days, due to sickness, however i am so tickled to have done this - this year... im continuing through September.
Im dong herbs this week as well...
Blessings ❤
I did more ocra in the freezer, tomato sauce, and sundried tomatoes as well as dried herbs. I'm exhausted!
You’re a busy lady. Now I’m hungry. 😊
I was waiting for Kevin to come through and snag some of them poppers 😂
34:25 Your tomato corer would probably work great for cleaning ribs & seeds out of jalapeños & nadapeños. =)
Loved the peppers.
You shirts are awesome!
chop up the peppers and try unstuffed pepper casserole in the freeze dryer - oh yeh!
Great week of preparing for the future. Trust we will see you freeze drying your seeds soon. ❇❇❇
Your stuff peppers look great
LOVE YOUR KNOWLEDGE AND RECIPES DO YOY HAVE A COOK BOOK OR A BOOK ON YOUR TIPS AND KNOLAGE ON FREEZE DRYING? LOVE YOUR VIDEOS AND HOW YOU INCLUDE EVERYONE IN YOUR LIFE ON THE HOME STEAD!! I HAVEN SEEN VERY MANY OF YOUR VIDEOS YET BUT I LOOK FOWARD TO THE NEXT EVERY TIME 😊GOD BLESS YOU AND YOURS💕💕💕
Love the apron!
My mother used to make her own seasonings for taco stuff like you are but I'm sure glad you're sharing it with everybody because it's so ridiculous to pay for the pre-made taco seasoning packets take care of the pennies and the dollars will take care of themselves
and less chemicals too!
Basil tea is so good cold