I live in middle-est Europe, in, Romania. We have this metods of preserving foods active today. Fermenting, smoking, preserving with vinegar, drying, preserving in lard... My generation uses them as well
many of us (in the US) have canned, dried, smoked, fermented and more. I have 30 pounds of cabbage fermenting now, hundreds of jars of fish & meat (pressure canned) on the shelf, jam/jelly/preserves, chili, soups, strews and more. I love it all!
This election the turnout was a real surprise. I think the Amish are like the canary in the coal mine and we need to pay attention. They see things the rest of us might miss.
My old Cajun grandmother had so much garden produce canned every year for a family of 11 that when they moved house, it took 6 trips with the wagon to go back and move all her canning jars of food to the new location. That was in the 1950s before they had a car. I can't imagine how many canning jars were broken along the way in a horse drawn wagon. I bet grandma was counting how many jars got broken and making angry faces! Canning is a relatively new technology and I would hate to depend on it to feed my family. Alexander Kerr developed the modern canning lid in 1915, so canning isn't exactly an ancient art. Canning relies on a supply of manufactured canning lids being available at the store, because you can't re-use a used lid or you won't get a good seal and your food will spoil. We saw during covid that supply chains can fail, especially under high demand for specific items, like toilet paper was, and canning lids could go the same way. I feel better knowing how to salt meats and grow foods that store well in a dried state at room temperature, like dried beans, dried corn, and hard shelled pumpkins/winter squash. Canning is good for now, but maybe learn the older ways too. Pressure and heat canning was only possible with manufactured canning lids. Even the re-usable kind of lid has a limited life span and won't work forever. If you think your family might have to rely on food preservation, i encourage anybody to learn the older ways too. It's easy right now, all you have to do is watch some youtube vids and maybe get some books or print up some articles about it. One quick tip... to salt meat, crust it with the amount of salt that will stick to it on all sides, and set it in a pan until all the blood drains out. Then you can hang it up somewhere and use it as needed. It's that simple. 40 pound bags of pure pool salt are good things to store. It's not expensive right now ($10 for 40lb), while there isn't crazy demand for it. But if things start collapsing, those bags of pool salt will become expensive if you can find them at all. At least you can re-use the salt, unlike canning lids.
My grandmother and great-grandmother, who came from England, taught me these methods. Also, my Italian grandmother from Naples Italy also taught me these methods, and I'm63 yrs young and still canning the way they taught me. My grandparents were born in the later 1800's and had been canning and perserving their food long before the fda was ever invented or pressure canners and them creating ways telling us not to do this or you can't do that. It's how you prepare your food washing and cleaning everything as you go along, goes a long way in the safety of the products you make. 55 yrs canning, and no one ever got sick from my preserving.
I'm very fortunate that I still have my great grandmother's recipe books from the 1890's early 1900's all long with a few written recipes of her mother's from the earlier 1800's that were her favorite
It is not only Amish people who preserve food like that. I am from Central Asia and our people do exact same preservation, slightly different methods but same idea. We have special rooms/basements/sheds where you store all of your jars full of different salads, jams, pickled food, and etc goods. Also we used to have giant wooden boxes which were filled with sand and carrots were buried in them to last longer, especially during the cold winter. In winter people don’t do shopping much, as they had almost everything for food. Also bread gets toasted and stored too, it does not go bad as quick.
Thanks for reminding me of toasting! It's so true that a piece of toasted bread stays good for a long time, even if it's just sitting out on the countertop.
Look at the counties where the plain live the numbers are way up, Thank You WE did it, We should be free to sell what we want to sell, FREE TO make our own choices on what we put in our bodies, they don't want us non-plain to know how bad our food is compared to what it used to taste like, So Thank You plain folk ❤❤❤❤❤
It would be nice that if you're going to take someone else's video clips that you would least give them an acknowledgement I have hundreds of my supporters telling me that my video are found in yours the respectful thing would do at least give the channel name along with the content that you are using
@HomesteadTessie wow, definitely.. I agree 110%. Stealing vids from others without their acknowledgment? That IS what "misinformation" watchers should be policing, NOT those who have oppositional views on politics.
point here is.. this channel is monetized. just like others. its just not right to use other people's work to benefit your pocketbook. coolaborati9n is different. yt does not allow us to report for this.. only content creator can. at m8nimum this person could have posted to your channel t9 avoid appearance of theft.. best is to get permission from owner of video. even people who report collages of different ideas w8ll post their sources if this was attempted to be used for teaching of information under fair use, which has limits too. I do appreciate the content but not the deception.
I was already honestly upset that the title of the video, Insinuates that there would be some sort of explanation on how to preserve foods yourself, SPOILER, it does not. Then to find out not only is this channel title baiting, it's stealing other peoples hard work and posting it as if their own, without any mention or citation to the original author? Yea i wont be watching anymore videos here, but glad it led us to @HomesteadTessie
I am from India. At home we make mango pickles that will keep for a year , without artificial preservatives and no refrigeration. We also store salted and dehydrated mango pieces that will keep for a year.
I remember watching my grandmother and her sisters in West Virginia having a family canning gathering ever year. So, yes I have seen the boiling method many times. She also kept a freezer full of kitchen prepped food and home grown berries to help get her and my grandfather through the winter.
I remember helping my mother each summer canning bushels of fruits, apple sauce and vegetables to fill up our cold storage room with food for the winter. 🥰 She never canned meats, so I find this podcast fascinating. Thank you for sharing this knowledge from the Amish and Mennonite communities. My Godly Mom is now 94 and she's still sharp of mind and in good health, thanks be to God.
I can up chicken, stew meat, ground beef, pork loin. It’s a real help when I come home from work when I put in 10-12 hrs as I grab a jar and throw together a good dinner
My dad's house, my childhood home, a bungalow built in the 50s in Canada has a root cellar downstairs. Heavy thick wooden door. Dad had bins full of potatoes,carrots,onions,parsnips in the winter. Mom did canning and put them on the shelf. Garden in the backyard. Most homes had this and gardens and housewives canned in Canada.
We need to get back to that. All of us, except maybe those like the Amish, are far too reliant on the supply chain. I was thinking recently that high food prices persist because urban people mostly can't and won't grow their own food in defiance of high prices. That mutes the price signal, so prices stay high. If food prices get too crazy high, rural people or suburban people with a little bit of lawn can grow food to offset the cost and the markets will correct. But if most people just verbally complain but do nothing and keep buying expensive food, prices will stay high. We need to refuse to pay high prices by growing our own and supporting local producers and farmers.
I'm from Brazil and many families who live in the countryside are used to preserve meat in lard. We raise pigs for food and store its meat on their lard. Its SO GOOD.
As a Home Ec teacher my beginning food class first lab was canning a jar of fruit. Following instructions was a fool proof method for showing students the importance of rules.
There is a ham in the museum in Smithfield, Virginia that is over 300 years old that was salted, smoked and cured to eat later. Smithfield is a great place to learn how farmers cured, and canned like the Amish. We still do it today.
@@sauravbasu8805 hmmm.. are ancient Egyptian mummies also edible? I wouldn't want to try, for some of the same reasons! But I will eat recently salted meat, preserved within the last year or so.
Water bath canning is simple. It's like canning 101. I do a lot of water bath canning and pressure canning and it's not hard after you learn how. Pressure canning must be done on low acid foods, and all meats or foods containing meat products; whereas, water bath canning is fine on acidic foods. The reasoning for this is because it takes very high temps over a specific period of time to kill certain bacteria that live in low acid and low oxygen environments (mainly botulism). High acidic, canned foods can last way longer than 5 years, as long as the seal is still good. When I was growing up, we had a gigantic pear tree out in the middle of the field on our farm. One year, mom and I picked and canned many, many cases of pears. I couldn't even begin to say how many cases there were; they were everywhere. I was 12 at the time. I ended up moving out of state for several years after I was grown. When I was 28, I moved back to the same town where they lived and I was helping Mom do something in the basement and saw a case of canned pears. I asked her if those were the same pears we had canned all those years ago. She confirmed that they were. I asked her if they were even still good after 16 years and she replied that if they were still sealed they should be. She said her and dad had still been eating them here and there throughout the years. Then she gave me a jar to take home with me. It was perfectly sealed. I didn't immediately open the jar; I let it sit in the cabinet for a couple of months. Once I opened it, I smelled the contents and it smelled fine. It looked fine other than the pears being slightly darker in color due to natural oxidation that happens to all canned foods over time. I tasted them and they tasted fine. Then I ate them and had no ill effects. As long as you use safe canning practices, home canning is very safe.
you are right on! i also WB and PC (and added in steam canning now that it's approved again). yeah! I love having good food on the shelf, the bonus when I grow the food myself and additional bonus when it's I can something that I saved seed from and grew from seeds I save, grow the food, harvest and preserve Not much better : )
Everyone should master those skills. Im originally from Serbia where food for winter is done like this and it litteraly can stay good, in your basement or any cold room in your house, for years. Not to mention that taste and quality wise can't compare with store bought full of chemicals rubbish.
That's very nice for people with cold winters. I wish I could have natural cold storage, but I live in Louisiana. It doesn't stay cold outside, and if we dig a hole it fills with water. We have to use other methods.
@@oneperson5760 If you have good basement it is always cold in there. Cold enough for those jars to survive. My grandmas basemant is so chilly in the summer time :) But if you don't you can always use other methods that you are aleardy using, that work for you :)
🍅In Ukraine it is a question of survival now, because of electricity absence . So I happy to have grandmothers they give me knowledge of making home jars with pickles or tomatoes.
I have a very vague memories of those methods used by my grandmother, nothing new but there is no way I could replicate that....I would greatly appreciate workshops on food preservation techniques, as well as how to grow food quickly, easily and effectively, and which vegetables and plants to choose. Seems like a good idea for a bussiness these days ;-).
I am preparing to can beef, we should all be canning as our relatives did or have, my kids can pickles. It is very easy to make tallow and use it to seal the jars, I make a full brisket every month it is delicious.
I grew up watching my grandmother can just like this. She had a room filled with quart jars full of canned fruit and vegetable. All she did was check them before opening them to make sure the lids were still sealed.
I never appreciated my grandfather's root cellar until I got older and had my own garden. Now I am trying to convince my wife that I want to dig one and set up a small smoke house and a sausage aging cabinet. I add one more thing at a time, she's sold on my homemade bacon and sausages, and we have been canning for a while saving our surplus vegetables out of our small garden plot. She makes great apple butter and jams too. P.S. all of these aren't just Amish, it's the way my Appalachian ancestors preserved food. The Foxfire series documents a lot of these almost never used techniques too. I highly recommend the first 6 in the series.
Incredible! It's so fascinating to see how the Amish use natural methods to store food for decades. I’ve learned so much about how simple techniques like fermenting and canning can keep food fresh for years. 4:10 - The homemade jams and pickles look amazing and I bet they taste even better after aging!
What an eye-opening look into the simplicity and tradition of Amish life. The attention to detail in this video is incredible! Follow Simple Solutions for more journeys into extraordinary lifestyles.
I do a lot of canning and mix making. We have a dairy about a mile from us and a You Pick in the same area. The media says we are in a food desert where we are. They just don't know where to look. OH! and don't let me forget our butcher!
To open a sealed can use the sharp end of a knife at the side of the lid to let a bit of air in then twist ,it should turn easily ,try it and let me know how you get on ,im 68 been doing it for years .😊
My Ukrainian grandmother used to can stuff from her garden all the time. She had a room in her basement where she stored all her canned goods. Her pickles and peaches were the best... I'd give anything to taste them just one more time
There are many uses for ashes. I didn't know about storage in it though! I know from my dad's stories about how they would make hominy outside in a huge cast iron pot over a fire. They also made lye soap for cleaning clothing...all done in that same pot! My great grandmother did a lot of canning and used paraffin on top of her jams and jellies. If anyone is interested in learning how to do these things like the Amish check out Off Grid with Doug and Stacy!
When I was in the military I got a pack of biscuits, according to the date the biscuits were 21 years old, at first I didn't want to eat them but I was curious, the biscuits were very hard but when crumbled with a little water they were very tasty and sweet. I was very surprised. Everything is possible, you just have to know how.
Amish is not only people my Armenian 🇦🇲 grandmothers basement was full of goods of caned food ghee with huge buckets. Dried fruits and beans naturally fermented pickles
Literally every East Europe, Slavic country has been doing this for centuries, even now in our basement there are jars of all kinds of fruits and vegetables. And peaches are not peeled for more vitamins and long shelf life, big plastic canister with sauerkraut for drinking "cabbage juice" and eating :)
As long as they are unwashed and Clean of chicken poop. ;) ... i have yet to store them this way.. i just freeze dry them into Powder. but only down fall of that you cant make a fried egg, being they are just raw egg powder for making scrambled or in recipes ( 1-1 ratio egg powder and water)
My grandma who passed away at 98, lived in Poland during ww2 and hid jews in basement, before she passed she taught me how to make polish Pickles... nothing from store comes even close...these are dwindling arts... Also making potatoes in the outside bon fire, once it's going for a while just throw potatoes in the hot ash and cover with ash, they are amazing
Wow ! My family from Poland I’m Jewish I’m So excited to hear this story ! She hide Jew ! By her I want to thank you. And compensate !! That’s very kind! God bless you Can t We stay in touch ??
if you never canned before make sure you do your homework and if you can find someone who knows how to can to teach you. you can get burned badly without preventive items like an apron. these books are great. I recommended them to everyone.
Couldnt stand not having ice cold water to dring or very, very cold yogurt. Otherwise i could throw my refrigerator out. Threw out my new clothes dryer 7 years ago. Never missed it a day. Threw out my microwave too. live without it too. No problem. Love my 3 lehmans clothes drying racks.
@@mightywind7595 Careful, clothes drying near open fires and woodstoves catch fire, especially cotton. Polyester melts. Not unusual that a Mennonite farm house has burned down from laundry drying close by.
In Australia I grew up with farmers that preserved produce and had food cellars. I think whats happened is that modern society and access to refrigeration has made people complacent. People don't work in small communities that would have allocated different aspects of these processes. It takes time to make jam's and preserves in larger qualities. They do taste better, and at times I still make beetroot preserves, and other kinds. It is worth proserving in society and documenting how its all done for the future.
Kinda unusual, im a guy and i learned just a little about canning from my ex mother inlaw, Got books, internet, studied and now i jar just about anything. Do a ton of gardening, cook and bake. Canning and preserving food is a bit of work but when you open a jar its worth it, taste and quality. Lol i was a tough ass soldier, construction guy. Makes me smile when i tell a buddy im gonna go home n make cookies or put some jars up.
I wouldn’t want to go back to that, but it’s good to know! Where some things might be fun to store, but a freezer and refrigerator would be better! Still having what’s needed to do such is smart as well as the know how. But modern day, nitro pack in nitrogen where nitrogen displaces oxygen, then Mylar bags to vacuum pack! Still need jars, as they’re reusable!
In Central Asia we have four seasons and we still preserve food as much as our people did in the past. I don’t live there anymore but I brought my culture to where I live. I pickle a lot. From fridge pickling to preserving. Not because we cant find those veggies or fruits from stores it just making your own food taste different. Fermented food is good for your guts and you’ll know what exactly is in your food! I admire Amish way of life. Their hard work pays off with so much joy and peace.
This is a very good information overall. But can have some detailed videos about how these techniques are actually done, so that we can try to do it at home.
All I could think about when I saw the horse carriage in the beginning are the recent youtube videos I've seen about saving Amish horses. The horses are badly mistreated, emaciated and scarred, then killed for meat for dogs. Amish have puppy mills where they kill dogs after using them. Rescue organizations get the most pitiful animals saved from Amish. Hacks and all, I feel that admiration is not exactly what anyone would feel for them with all the animal abuse going on.
Canning works for now. But it won't work forever if or when access to lids runs out. Best to know the older ways, too. Salting, smoking, drying and growing garden varieties with long shelf life at room temperature like corn, beans, and hard shelled pumpkins/squash. Root cellars are good too, if your area allows for one. Mine doesn't. If we dug a hole, it would fill with water. So I rely on crops that store well at room temp in the house, and a cat to keep mice away from stored food. Glass canning jars are good for keeping mice out, and metal lids can be reused for that, unlike actual pressure and heat canning. We put dried beans and dried corn in glass jars that way. Rice does well too. The idea of relying on a constant supply of freshly manufactured canning lids for pressure and heat canning gives me the heeby-jeebys. We saw with covid that the supply chain can fail.
I'm a Mennonite and we can our only food and raised farm animals and grow our own food. Us four girls and my Mennonite grandma and aunts and my English mom and grandma we would start canning when the first harvest was picked. My Amish husband grew up without electricity and indoor bathrooms. His sister and mom would start canning after the first harvest too. English people need to learn from us Mennonite and Amish how we can and grow food and vegetables and fruits. Me and my three daughters and daughters in law we can our fresh fruit and vegetables and meat and fish and wild game meat.
In this day and age when gadgets abound, , when one is dependant on technology for a comfortable life. here are the Amish living a clean life, self reliant and above all , seem contended .I envy them.
Couldnt stand not having ice cold water to drink or very, very cold yogurt. Otherwise i could throw my refrigerator out. Threw out my new clothes dryer 7 years ago. Never missed it a day. Threw out my microwave too. live without it too. No problem. Love my 3 lehmans clothes drying racks.
Depends on the Amish too. There's one particular family I know of that has a modern workshop on their property. The house and farm are all 1800's style, but that workshop is kitted out with electricity and pneumatic tools. They build and sell cabins, and I guess as long as they stay off grid and don't mix business with pleasure, their ordnung is OK with it. (And yes, they are Amish, not Mennonites, I know the difference.) Edit: Incidentally while canned goods CAN last for years, 18 months is the maximum recommended shelf life. Also water bath canning is only good for high-acid foods with a ph of 4.6 or lower. Low-acid foods, like meat and vegetables, you need a pressure canner to get the temperature high enough to kill off the bacteria that causes botulism. Also when storing jars, leave the rings off. If the jar isn't fully sterilized and something starts growing in there, you want that pressure to be able to pop the lid off. That way you know it's bad. If you leave the ring on, the lid might pop to release some gas, then re-seal itself. Resulting in spoiled contents that look fine.
Thank you for this video. I'm considering getting rid of my refrigerator actually. It's costing me almost $90 a month. Only because of all the thing I probably do eat ona daily basis, I probably only need a fraction of the space.
Thank you. I am a city woman. I was think of buying the emergensy meals in a bag. I don't have a lot of room in my pantry. I we must be on the room. Food in the jar will not travel well. I watch people camping in the woods. They know how to survive also.
My mother-in--law was raised with an outhouse and they would keep a bucket of ashes in the outhouse to pour a scoop down the hole after using the toilet. Keeps the odor down.
I'm not Amish. My grandparents were Texas Farmers and I learned ALL THAT, and even canned my own veggies from my own garden in college. Were I still in Texas I'd probably still be canning. Moving to New York stopped all that. But I could still do it given the space.
With the Madness of 2024, I wonder if the Amish had it right all along. They have loving families that stay together, they work together, they know how to grow food and preserve it. Above all they love GOD
Our Black Ancestors from Ancient Egypt (Genesis 41) till now did all of this and more. We have been salting, drying , smoking, fish, meat, grain etc. our Great/Grandparents taught us, even when the West 🇺🇸 went thru the Great Depression we were growing & storing our own food so was not affected.
Could ash from burning waste paper and cardboard be used safely? I'm saving all our old boxes and junk mail for starting a cinderblock rocket stove and have been wondering what to do with the ash
I really admire Amish community and I have friend how independent they are living off the grid..one day i future food will be control by few People they will run and control people it’s better we should learn all they tricks
Here in Croatia we're doing it since forever. Also drying and smoking meat that basically almost can't become spoiled if you're doing it right. And the taste of such food can't even be compared with food from the modern stores. It's like sky and earth difference.
I live in middle-est Europe, in, Romania. We have this metods of preserving foods active today. Fermenting, smoking, preserving with vinegar, drying, preserving in lard... My generation uses them as well
I LIVE IN UZ VALEY WE DO THESE THING IN THE SAMA WAY
So do l,in Bay City,Michigan!
many of us (in the US) have canned, dried, smoked, fermented and more. I have 30 pounds of cabbage fermenting now, hundreds of jars of fish & meat (pressure canned) on the shelf, jam/jelly/preserves, chili, soups, strews and more. I love it all!
@@kimberlyj.stornello8828
@@OldSchoolPrepper many????? THE USA invented mass produced factory food. The UK has fallen that way and larger chunks of Europe too.
The Amish could teach us a lot. May God bless them always.
In my opinion: the amish live a way they don't need any God at all. . . it seems they have their own world in their hand . .
This election the turnout was a real surprise. I think the Amish are like the canary in the coal mine and we need to pay attention. They see things the rest of us might miss.
If we all took Home Ec, we'd all survive! I had 6 yrs of it. Plus, I'm Mennonite 😂
@willemdederde6669 OH yes we do!
@@kathysiebert6654 Thought so . . ;-) Greetings from the Netherlands.
Amish should open a school for people interested to learn this. We are all way too dependent on these machines.
What is sad is that these are the same techniques ALL people in the US used. My great-grandparents did all of these things.
Homesteads do this exact same thing. There are tons of homestead videos on RUclips to learn this
I'm rural South Carolina from an all African American farming community and this is how we preserved our food in the 70s and 80s
Need to get back to that
My old Cajun grandmother had so much garden produce canned every year for a family of 11 that when they moved house, it took 6 trips with the wagon to go back and move all her canning jars of food to the new location. That was in the 1950s before they had a car. I can't imagine how many canning jars were broken along the way in a horse drawn wagon. I bet grandma was counting how many jars got broken and making angry faces!
Canning is a relatively new technology and I would hate to depend on it to feed my family. Alexander Kerr developed the modern canning lid in 1915, so canning isn't exactly an ancient art.
Canning relies on a supply of manufactured canning lids being available at the store, because you can't re-use a used lid or you won't get a good seal and your food will spoil. We saw during covid that supply chains can fail, especially under high demand for specific items, like toilet paper was, and canning lids could go the same way.
I feel better knowing how to salt meats and grow foods that store well in a dried state at room temperature, like dried beans, dried corn, and hard shelled pumpkins/winter squash. Canning is good for now, but maybe learn the older ways too. Pressure and heat canning was only possible with manufactured canning lids. Even the re-usable kind of lid has a limited life span and won't work forever.
If you think your family might have to rely on food preservation, i encourage anybody to learn the older ways too. It's easy right now, all you have to do is watch some youtube vids and maybe get some books or print up some articles about it.
One quick tip... to salt meat, crust it with the amount of salt that will stick to it on all sides, and set it in a pan until all the blood drains out. Then you can hang it up somewhere and use it as needed. It's that simple. 40 pound bags of pure pool salt are good things to store. It's not expensive right now ($10 for 40lb), while there isn't crazy demand for it. But if things start collapsing, those bags of pool salt will become expensive if you can find them at all. At least you can re-use the salt, unlike canning lids.
Amazing what town?
That's great ❤ I'm on that journey with my family of 3 , don't know how long now but its the goal to obtain .
@@pinkybarz711 happy Happy for you! Good luck on you amazing journey
My grandmother and great-grandmother, who came from England, taught me these methods. Also, my Italian grandmother from Naples Italy also taught me these methods, and I'm63 yrs young and still canning the way they taught me. My grandparents were born in the later 1800's and had been canning and perserving their food long before the fda was ever invented or pressure canners and them creating ways telling us not to do this or you can't do that. It's how you prepare your food washing and cleaning everything as you go along, goes a long way in the safety of the products you make. 55 yrs canning, and no one ever got sick from my preserving.
We do these methods in Greece also, decades now.
Does canning preserve vegetables if kept at around 38 degree centigrade ( the temp in my country where I live ) ?
Wow, you are a proper European immigrant to the USA
I'm very fortunate that I still have my great grandmother's recipe books from the 1890's early 1900's all long with a few written recipes of her mother's from the earlier 1800's that were her favorite
@@Sparkplug4712 that is really amazing you are so blessed, i wonder how the dishes taste like
The Amish are hard workers, I respect them.
It is not only Amish people who preserve food like that. I am from Central Asia and our people do exact same preservation, slightly different methods but same idea. We have special rooms/basements/sheds where you store all of your jars full of different salads, jams, pickled food, and etc goods. Also we used to have giant wooden boxes which were filled with sand and carrots were buried in them to last longer, especially during the cold winter. In winter people don’t do shopping much, as they had almost everything for food. Also bread gets toasted and stored too, it does not go bad as quick.
Thanks for reminding me of toasting! It's so true that a piece of toasted bread stays good for a long time, even if it's just sitting out on the countertop.
Yeah Im from Thailand and I think this is the norm for everyone around the world.
Exactly
Can we all stop and take a moment to thank the Amish for turning up to help save our country ❤
I am plain and made a video on just that topic :)
Look at the counties where the plain live the numbers are way up, Thank You WE did it, We should be free to sell what we want to sell, FREE TO make our own choices on what we put in our bodies, they don't want us non-plain to know how bad our food is compared to what it used to taste like, So Thank You plain folk ❤❤❤❤❤
Please don't ruin this channel with your failed view of politics!
Not the Armish. Although they are very smart culturally, it's God I His mercy that's saving your country.
A hale and hearty thank you to our Amish brothers and sisters, you helped to make the election too big to rig. Many Thanks!❤️
It would be nice that if you're going to take someone else's video clips that you would least give them an acknowledgement I have hundreds of my supporters telling me that my video are found in yours the respectful thing would do at least give the channel name along with the content that you are using
@HomesteadTessie wow, definitely.. I agree 110%. Stealing vids from others without their acknowledgment? That IS what "misinformation" watchers should be policing, NOT those who have oppositional views on politics.
You're absolutely correct. I looked you up based on your comment, so you are getting some new viewers anyway 😊
point here is.. this channel is monetized. just like others. its just not right to use other people's work to benefit your pocketbook. coolaborati9n is different. yt does not allow us to report for this.. only content creator can. at m8nimum this person could have posted to your channel t9 avoid appearance of theft.. best is to get permission from owner of video. even people who report collages of different ideas w8ll post their sources if this was attempted to be used for teaching of information under fair use, which has limits too. I do appreciate the content but not the deception.
@@SouthnKYgirl.aneshadcan't agree more that why will Sub to the original content owner but not this one..+44 Locked
I was already honestly upset that the title of the video, Insinuates that there would be some sort of explanation on how to preserve foods yourself, SPOILER, it does not. Then to find out not only is this channel title baiting, it's stealing other peoples hard work and posting it as if their own, without any mention or citation to the original author? Yea i wont be watching anymore videos here, but glad it led us to @HomesteadTessie
The landscape is absolutely gorgeous, quaint, and picturesque. Pure air and clean everywhere out of an old movie. Incredible 😮
I want to take this opportunity to thank you for who they are
I have always respected and admire the Amish people ❤🇺🇸👏
They are so legalistic, it's unhealthy.
Care to share that recipe?
I am from India. At home we make mango pickles that will keep for a year , without artificial preservatives and no refrigeration.
We also store salted and dehydrated mango pieces that will keep for a year.
I remember watching my grandmother and her sisters in West Virginia having a family canning gathering ever year. So, yes I have seen the boiling method many times. She also kept a freezer full of kitchen prepped food and home grown berries to help get her and my grandfather through the winter.
I remember helping my mother each summer canning bushels of fruits, apple sauce and vegetables to fill up our cold storage room with food for the winter. 🥰 She never canned meats, so I find this podcast fascinating. Thank you for sharing this knowledge from the Amish and Mennonite communities. My Godly Mom is now 94 and she's still sharp of mind and in good health, thanks be to God.
I can up chicken, stew meat, ground beef, pork loin. It’s a real help when I come home from work when I put in 10-12 hrs as I grab a jar and throw together a good dinner
My dad's house, my childhood home, a bungalow built in the 50s in Canada has a root cellar downstairs. Heavy thick wooden door. Dad had bins full of potatoes,carrots,onions,parsnips in the winter. Mom did canning and put them on the shelf. Garden in the backyard. Most homes had this and gardens and housewives canned in Canada.
We need to get back to that. All of us, except maybe those like the Amish, are far too reliant on the supply chain.
I was thinking recently that high food prices persist because urban people mostly can't and won't grow their own food in defiance of high prices. That mutes the price signal, so prices stay high.
If food prices get too crazy high, rural people or suburban people with a little bit of lawn can grow food to offset the cost and the markets will correct. But if most people just verbally complain but do nothing and keep buying expensive food, prices will stay high.
We need to refuse to pay high prices by growing our own and supporting local producers and farmers.
I'm from Brazil and many families who live in the countryside are used to preserve meat in lard. We raise pigs for food and store its meat on their lard. Its SO GOOD.
After last 11/5, I love Amish guys more than ever! Thanks, guys!
As a Home Ec teacher my beginning food class first lab was canning a jar of fruit. Following instructions was a fool proof method for showing students the importance of rules.
There is a ham in the museum in Smithfield, Virginia that is over 300 years old that was salted, smoked and cured to eat later. Smithfield is a great place to learn how farmers cured, and canned like the Amish. We still do it today.
But is that still eatable and has anyone tasted that recently ?
@@sauravbasu8805 hmmm.. are ancient Egyptian mummies also edible? I wouldn't want to try, for some of the same reasons! But I will eat recently salted meat, preserved within the last year or so.
This guys narrations, Quips, wordsmith, & gift of gab is on par with this food experience
Water bath canning is simple. It's like canning 101. I do a lot of water bath canning and pressure canning and it's not hard after you learn how. Pressure canning must be done on low acid foods, and all meats or foods containing meat products; whereas, water bath canning is fine on acidic foods. The reasoning for this is because it takes very high temps over a specific period of time to kill certain bacteria that live in low acid and low oxygen environments (mainly botulism). High acidic, canned foods can last way longer than 5 years, as long as the seal is still good. When I was growing up, we had a gigantic pear tree out in the middle of the field on our farm. One year, mom and I picked and canned many, many cases of pears. I couldn't even begin to say how many cases there were; they were everywhere. I was 12 at the time. I ended up moving out of state for several years after I was grown. When I was 28, I moved back to the same town where they lived and I was helping Mom do something in the basement and saw a case of canned pears. I asked her if those were the same pears we had canned all those years ago. She confirmed that they were. I asked her if they were even still good after 16 years and she replied that if they were still sealed they should be. She said her and dad had still been eating them here and there throughout the years. Then she gave me a jar to take home with me. It was perfectly sealed. I didn't immediately open the jar; I let it sit in the cabinet for a couple of months. Once I opened it, I smelled the contents and it smelled fine. It looked fine other than the pears being slightly darker in color due to natural oxidation that happens to all canned foods over time. I tasted them and they tasted fine. Then I ate them and had no ill effects. As long as you use safe canning practices, home canning is very safe.
you are right on! i also WB and PC (and added in steam canning now that it's approved again). yeah! I love having good food on the shelf, the bonus when I grow the food myself and additional bonus when it's I can something that I saved seed from and grew from seeds I save, grow the food, harvest and preserve Not much better : )
Pardon me is mason jar canning not cancerous?
@accountingwithteacherphath8616
I've never heard that before.
@@SandAngels73 Thank you
Everyone should master those skills. Im originally from Serbia where food for winter is done like this and it litteraly can stay good, in your basement or any cold room in your house, for years. Not to mention that taste and quality wise can't compare with store bought full of chemicals rubbish.
That's very nice for people with cold winters. I wish I could have natural cold storage, but I live in Louisiana. It doesn't stay cold outside, and if we dig a hole it fills with water. We have to use other methods.
@@oneperson5760 If you have good basement it is always cold in there. Cold enough for those jars to survive. My grandmas basemant is so chilly in the summer time :) But if you don't you can always use other methods that you are aleardy using, that work for you :)
@@arizonad8012 I'm in Louisiana. We don't have basements. If we did, they would fill with water.
@@arizonad8012 Louisiana is in a swampy area
@@ernestogastelum9123 I understand. There is other ways to preserve food. Always better than buying store processed food..
I want to live with the Amish for a year for this experience…
you won't survive. no modern life convenience. you've to move your ass from dawn to dusk.
Same!!!
Sounds worth the time life experience
U won’t last haha they use no electricity or technology
Thank you for the information! We make sauerkraut all the time, and absolutely love it.
🍅In Ukraine it is a question of survival now, because of electricity absence . So I happy to have grandmothers they give me knowledge of making home jars with pickles or tomatoes.
God bless you ❤
I have a very vague memories of those methods used by my grandmother, nothing new but there is no way I could replicate that....I would greatly appreciate workshops on food preservation techniques, as well as how to grow food quickly, easily and effectively, and which vegetables and plants to choose. Seems like a good idea for a bussiness these days ;-).
I am preparing to can beef, we should all be canning as our relatives did or have, my kids can pickles. It is very easy to make tallow and use it to seal the jars, I make a full brisket every month it is delicious.
Our ancestors had all the answers, didn't they? Thanks for making this video. Looks like the Amish are still passing down their generational knowledge
Just a word of caution; not all vegetables can be safely water bath canned, they need pressure cooking. Same for meats.
I grew up watching my grandmother can just like this. She had a room filled with quart jars full of canned fruit and vegetable. All she did was check them before opening them to make sure the lids were still sealed.
I never appreciated my grandfather's root cellar until I got older and had my own garden. Now I am trying to convince my wife that I want to dig one and set up a small smoke house and a sausage aging cabinet. I add one more thing at a time, she's sold on my homemade bacon and sausages, and we have been canning for a while saving our surplus vegetables out of our small garden plot. She makes great apple butter and jams too.
P.S. all of these aren't just Amish, it's the way my Appalachian ancestors preserved food. The Foxfire series documents a lot of these almost never used techniques too. I highly recommend the first 6 in the series.
Thank you!
Incredible! It's so fascinating to see how the Amish use natural methods to store food for decades. I’ve learned so much about how simple techniques like fermenting and canning can keep food fresh for years. 4:10 - The homemade jams and pickles look amazing and I bet they taste even better after aging!
What an eye-opening look into the simplicity and tradition of Amish life. The attention to detail in this video is incredible! Follow Simple Solutions for more journeys into extraordinary lifestyles.
I do a lot of canning and mix making. We have a dairy about a mile from us and a You Pick in the same area. The media says we are in a food desert where we are. They just don't know where to look. OH! and don't let me forget our butcher!
Make videos
To open a sealed can use the sharp end of a knife at the side of the lid to let a bit of air in then twist ,it should turn easily ,try it and let me know how you get on ,im 68 been doing it for years .😊
My Ukrainian grandmother used to can stuff from her garden all the time. She had a room in her basement where she stored all her canned goods. Her pickles and peaches were the best... I'd give anything to taste them just one more time
A suggestion, the day after canning remove the lids and put on the shelf. No worries about sticking rings
Not lids ..just rings
thank you such an inspiration to all of us the bread and butter of the usa
There are many uses for ashes. I didn't know about storage in it though! I know from my dad's stories about how they would make hominy outside in a huge cast iron pot over a fire. They also made lye soap for cleaning clothing...all done in that same pot! My great grandmother did a lot of canning and used paraffin on top of her jams and jellies. If anyone is interested in learning how to do these things like the Amish check out Off Grid with Doug and Stacy!
When I was in the military I got a pack of biscuits, according to the date the biscuits were 21 years old, at first I didn't want to eat them but I was curious, the biscuits were very hard but when crumbled with a little water they were very tasty and sweet. I was very surprised. Everything is possible, you just have to know how.
Interesting at 3:15 that's the seasonal homestead ! I watch enough of her videos to recognize her.
Yes, so do I. 👍🏻
@@angelajason-ik4vd stolen footage. Maybe give her a heads up. My footage has also been stolen for this cideo
My mom made some huckle berry jam in small jars. Years later after she passed, my sisters gave me these. They were intoxicating
Literally? Or figuratively intoxicating? So Sorry about your loss. 😓🥰
Amish is not only people my Armenian 🇦🇲 grandmothers basement was full of goods of caned food ghee with huge buckets. Dried fruits and beans naturally fermented pickles
Infact Europeans copied it from Armenians including the Amish.
I am Russian, we still do this in Russia. This year I have made more than 200 jars.
Smart people do this. More people need to get smart!
lol! Do you need an American citizenship and a refrigerator? 🇷🇺 cross the southern boarder before January 20th.
Literally every East Europe, Slavic country has been doing this for centuries, even now in our basement there are jars of all kinds of fruits and vegetables. And peaches are not peeled for more vitamins and long shelf life, big plastic canister with sauerkraut for drinking "cabbage juice" and eating :)
Unpeeled canned peaches have a beautiful pink/red syrup. So tasty.
Glassing with pickling lime is a great way to store eggs
As long as they are unwashed and Clean of chicken poop. ;) ... i have yet to store them this way.. i just freeze dry them into Powder. but only down fall of that you cant make a fried egg, being they are just raw egg powder for making scrambled or in recipes ( 1-1 ratio egg powder and water)
Have you tried eggs stored in ash ?
My grandma who passed away at 98, lived in Poland during ww2 and hid jews in basement, before she passed she taught me how to make polish Pickles... nothing from store comes even close...these are dwindling arts... Also making potatoes in the outside bon fire, once it's going for a while just throw potatoes in the hot ash and cover with ash, they are amazing
Wow ! My family from
Poland I’m Jewish I’m
So excited to hear this story ! She hide Jew ! By her I want to thank you. And compensate !! That’s very kind! God bless you
Can t
We stay in touch ??
if you never canned before make sure you do your homework and if you can find someone who knows how to can to teach you. you can get burned badly without preventive items like an apron. these books are great. I recommended them to everyone.
Your commenting is GREAT!!! Thank you
I GREW UP ON A FARM & MY MOM & DAD GREW THE MAJORITY OF OUR FOOD + SHE ALWAYS CANNED OUR FOOD . SO I’M QUITE FAMILIAR WITH THE PRESSURE COOKER . 👍🏼
Ty for us service and protecting our children. I have a 12 yo brother and am terrified he will encounter a sick bastard
The Amish are great people I lived in a town in Pennsylvania called belleville the were a lot of Amish and Mennonite lovely people❤
I use still a lot of these techniques, however ash - I never heard of it except putting and baking potatoes in hot ash - delicious
Brilliant, love it! Simple but requires ton of effort...
Can't knock them for their ingenuity, like we critique them for their appearance 🙏🙏
Couldnt stand not having ice cold water to dring or very, very cold yogurt. Otherwise i could throw my refrigerator out. Threw out my new clothes dryer 7 years ago. Never missed it a day. Threw out my microwave too. live without it too. No problem. Love my 3 lehmans clothes drying racks.
My clothes are drying on a line by my wood stove right now. My clothes might smell a little like wood smoke once in a while but I don’t mind 😊
@@mightywind7595 I use sunlight in my country to dry them
@@mightywind7595 Careful, clothes drying near open fires and woodstoves catch fire, especially cotton. Polyester melts. Not unusual that a Mennonite farm house has burned down from laundry drying close by.
In Australia I grew up with farmers that preserved produce and had food cellars. I think whats happened is that modern society and access to refrigeration has made people complacent. People don't work in small communities that would have allocated different aspects of these processes. It takes time to make jam's and preserves in larger qualities. They do taste better, and at times I still make beetroot preserves, and other kinds. It is worth proserving in society and documenting how its all done for the future.
Kinda unusual, im a guy and i learned just a little about canning from my ex mother inlaw, Got books, internet, studied and now i jar just about anything. Do a ton of gardening, cook and bake. Canning and preserving food is a bit of work but when you open a jar its worth it, taste and quality. Lol i was a tough ass soldier, construction guy. Makes me smile when i tell a buddy im gonna go home n make cookies or put some jars up.
Just love their life style and the food they consume so healthy coz all herbs 😊
That book is so expensive 😢😢😢 very very expensive indeed
I wouldn’t want to go back to that, but it’s good to know! Where some things might be fun to store, but a freezer and refrigerator would be better! Still having what’s needed to do such is smart as well as the know how. But modern day, nitro pack in nitrogen where nitrogen displaces oxygen, then Mylar bags to vacuum pack! Still need jars, as they’re reusable!
True
In Central Asia we have four seasons and we still preserve food as much as our people did in the past. I don’t live there anymore but I brought my culture to where I live. I pickle a lot. From fridge pickling to preserving. Not because we cant find those veggies or fruits from stores it just making your own food taste different. Fermented food is good for your guts and you’ll know what exactly is in your food! I admire Amish way of life. Their hard work pays off with so much joy and peace.
This is a very good information overall. But can have some detailed videos about how these techniques are actually done, so that we can try to do it at home.
All I could think about when I saw the horse carriage in the beginning are the recent youtube videos I've seen about saving Amish horses. The horses are badly mistreated, emaciated and scarred, then killed for meat for dogs. Amish have puppy mills where they kill dogs after using them. Rescue organizations get the most pitiful animals saved from Amish. Hacks and all, I feel that admiration is not exactly what anyone would feel for them with all the animal abuse going on.
God bless those beautiful people
Canning works for now. But it won't work forever if or when access to lids runs out. Best to know the older ways, too.
Salting, smoking, drying and growing garden varieties with long shelf life at room temperature like corn, beans, and hard shelled pumpkins/squash. Root cellars are good too, if your area allows for one. Mine doesn't. If we dug a hole, it would fill with water. So I rely on crops that store well at room temp in the house, and a cat to keep mice away from stored food. Glass canning jars are good for keeping mice out, and metal lids can be reused for that, unlike actual pressure and heat canning. We put dried beans and dried corn in glass jars that way. Rice does well too.
The idea of relying on a constant supply of freshly manufactured canning lids for pressure and heat canning gives me the heeby-jeebys. We saw with covid that the supply chain can fail.
I'm 66 and not Amish. We did it in the 60s in suburban Seattle.
Perseverance wins.
Thank you for this information. I'm so afraid to do this because I'm inexperienced and because of Botulism. I store dry foods only.
I like this guys voice he found his niche. I'm subbin, I love him...
I have tried Amish food it like no other food u have had it's really good
In Italy, grannies still prepare tomato sause with the same method.
I'm a Mennonite and we can our only food and raised farm animals and grow our own food. Us four girls and my Mennonite grandma and aunts and my English mom and grandma we would start canning when the first harvest was picked. My Amish husband grew up without electricity and indoor bathrooms. His sister and mom would start canning after the first harvest too. English people need to learn from us Mennonite and Amish how we can and grow food and vegetables and fruits. Me and my three daughters and daughters in law we can our fresh fruit and vegetables and meat and fish and wild game meat.
In this day and age when gadgets abound, , when one is dependant on technology for a comfortable life. here are the Amish living a clean life, self reliant and above all , seem contended .I envy them.
Seen this behind in recent cooking programmes in Azerbaijan
Couldnt stand not having ice cold water to drink or very, very cold yogurt. Otherwise i could throw my refrigerator out. Threw out my new clothes dryer 7 years ago. Never missed it a day. Threw out my microwave too. live without it too. No problem. Love my 3 lehmans clothes drying racks.
This is normal in Central and Eastern Europe, this is exactly how we preserve food still
Depends on the Amish too. There's one particular family I know of that has a modern workshop on their property. The house and farm are all 1800's style, but that workshop is kitted out with electricity and pneumatic tools. They build and sell cabins, and I guess as long as they stay off grid and don't mix business with pleasure, their ordnung is OK with it. (And yes, they are Amish, not Mennonites, I know the difference.)
Edit: Incidentally while canned goods CAN last for years, 18 months is the maximum recommended shelf life. Also water bath canning is only good for high-acid foods with a ph of 4.6 or lower. Low-acid foods, like meat and vegetables, you need a pressure canner to get the temperature high enough to kill off the bacteria that causes botulism. Also when storing jars, leave the rings off. If the jar isn't fully sterilized and something starts growing in there, you want that pressure to be able to pop the lid off. That way you know it's bad. If you leave the ring on, the lid might pop to release some gas, then re-seal itself. Resulting in spoiled contents that look fine.
i really enjoyed the commentary on this video
In Germany we are say "Einwecken".. it's normal here to preserving the food in a jar.
everything looks so good in this video
Is there a good book available on how to can meats, fish, and chicken using different methods: smoking, fermenting, lard, etc.?
Idk 🤷♀️the furniture they make is so very amazing. So no doubt whatever else they do is creative as well
Thank you for this video. I'm considering getting rid of my refrigerator actually. It's costing me almost $90 a month. Only because of all the thing I probably do eat ona daily basis, I probably only need a fraction of the space.
Love to spend a day with the Amish.
Thank you. I am a city woman. I was think of buying the emergensy meals in a bag. I don't have a lot of room in my pantry. I we must be on the room. Food in the jar will not travel well. I watch people camping in the woods. They know how to survive also.
Great video !
My mother-in--law was raised with an outhouse and they would keep a bucket of ashes in the outhouse to pour a scoop down the hole after using the toilet. Keeps the odor down.
I'm not Amish. My grandparents were Texas Farmers and I learned ALL THAT, and even canned my own veggies from my own garden in college. Were I still in Texas I'd probably still be canning. Moving to New York stopped all that. But I could still do it given the space.
Nice but what happens once we open the open jars? I may have missed it.
With the Madness of 2024, I wonder if the Amish had it right all along. They have loving families that stay together, they work together, they know how to grow food and preserve it. Above all they love GOD
If a jar doesn't want to open, put it in warm or hot water for a couple minutes. It will open easily.
Our Black Ancestors from Ancient Egypt (Genesis 41) till now did all of this and more. We have been salting, drying , smoking, fish, meat, grain etc. our Great/Grandparents taught us, even when the West 🇺🇸 went thru the Great Depression we were growing & storing our own food so was not affected.
Could ash from burning waste paper and cardboard be used safely? I'm saving all our old boxes and junk mail for starting a cinderblock rocket stove and have been wondering what to do with the ash
Muito bom. Obrigada. Deus abençoe. 🙏
Some Amish use propane-fueled refrigerators. They shun things that are associated with the government, such as electric or water utilities.
I really admire Amish community and I have friend how independent they are living off the grid..one day i future food will be control by few People they will run and control people it’s better we should learn all they tricks
My grandma used to and my mom still does this.
Here in Croatia we're doing it since forever. Also drying and smoking meat that basically almost can't become spoiled if you're doing it right. And the taste of such food can't even be compared with food from the modern stores. It's like sky and earth difference.
First time I’ve seen a smiling and happy woman in America
Very interesting. I wish I have the space. 😊