I poured my 9+ month old vanilla extract into 2oz bottles for gifts and added 1/2 bean to each so it could continue to extract for those I gave them to. Everyone was so excited to get homemade real vanilla extract! I made it using your recipe Heidi, and would've never even thought to make any if I hadn't seen your video on how easy it is, so thank you for that. ❤
Hello Heidi, thank you for this video and reiterating what your plans are going forward. I enjoy your content and didn’t realize it has been 3 years on Rumble, boy, how time flies. God bless.
A grain mill is going to be my next larger kitchen purchase. I have it picked out already. My vanilla works at least 6 months, then I refill for a perpetual extract. The idea for perpetual extract came from you. 😊 Thanks for everything you do! Shalom!!
Great video... I watched Zach yesterday, he mentioned you about the freeze dryers.. good video. I have had a freeze dryer for 3 years now, husband died 3 yrs ago supposedly of cvd at a hospital but he was fine just hours before they called to tell me, they called to ask to sedate him, anyway sorry not subject of this.. needless to say my freeze dryer never got set up..and I now have pancreatic cancer ,and least of my worries now..I'm doing good though. From watching your videos ,I realize I do not need a freeze dryer ,I have bought from the company you recommended for freeze dried foods ,so I have plenty. But I love dehydrating , and freezing,canning. When I watched your first video on why you won't have one ,I was so happy, I realized it was OK not to do freeze drying, it wasn't necessary! It was so freeing ,so I had bought all the things to go with the freeze dryer.. so I think I'm just gonna sell it. still in box it came in. And maybe buy another dehydrator..I enjoy dehydrating and love canning. Thank Heidi for all you do to teach us!! Your amazing!!
I just made my first cornbread using yellow field corn grown by my son, my homemade vinegar and good quality finely sifted hardwood ashes from my stove. Very pleased with the results. It doesn't look like more modern cornbread, but it's delicious.
Thank you! You answered a question on honey garlic I had recently, when I used up all the garlic; could I just add more garlic. I will add more garlic to the remaining honey. I also like your jar size as well. Your vanilla method - is so logical compared to those I originally learned from online. You are so practical! Love your videos. Keep them coming, you are a treasure to me. ❤
When I first dipped into my extract, it was spiced rum extract that had sat for 17 months. I needed it for holiday baking. I poured off 16 ounces and put it in the cabinet with my other spices, topped off the jar with rum and passed it to my DIL. I've since purchased new beans and started a new extract, also giving the DIL a few beans to freshen up her extract. That new extract is 3 weeks old and hardly ready to use for baking.
Good morning! I haven't been watching RUclips for about 3 weeks due to moving and no internet. I missed your informative videos! Lots of catching up to do! Btw, moved from MS to north central ID. It is such beautiful country up here! Take care!
Public Service Announcement. Garlic fermented in honey will turn very dark over time. It did not go bad and is perfectly fine to use. In fact, the darker the clove is the more mild it becomes without that spicy garlic bite.
I wonder how our forefathers survived? They canned to be able to eat during the winter or have a backup for lean pickings in the harvest. Yes canning destroys some vitamins that are heat sensitive, but so does cooking the items even if you start with fresh from the garden. That is why, we also want to eat our produce fresh and raw when we are able.
Mine is the Country Living Grain Mill. It is built here in Washington state, is sturdy and great quality but it is very expensive. It is almost twice now what I paid for it quite a number of years ago
If you arepitting them into mylar bags with oxygen absorbers you shouldn't need to freeze. If you are going to have them in a bucket or bag without oxygen absorbers then freezing is a good idea!
I poured my 9+ month old vanilla extract into 2oz bottles for gifts and added 1/2 bean to each so it could continue to extract for those I gave them to. Everyone was so excited to get homemade real vanilla extract! I made it using your recipe Heidi, and would've never even thought to make any if I hadn't seen your video on how easy it is, so thank you for that. ❤
I did that years ago for my friends at work. Afterwards I was thinking maybe I shouldn't have brought vodka into work. Lol
Good This~N~That video, thanks for sharing, YAH bless !
Thank you Heidi and God bless you and yours .
Thank you Heidi. 🙂
Blessings! 💜
Thanks, Heidi. God bless you and yours
Heidi wishing you a wonderful Christmas followed up by a peaceful and prosperous new year. Thank you for all of the valuable information you provide.😊
Hello Heidi, thank you for this video and reiterating what your plans are going forward. I enjoy your content and didn’t realize it has been 3 years on Rumble, boy, how time flies. God bless.
Merry, Merry Christmas Heidi to you and your family! 🎄🙏🙂
I am always glad to see your videos since there is always something to learn. Thank you very much.
A grain mill is going to be my next larger kitchen purchase. I have it picked out already.
My vanilla works at least 6 months, then I refill for a perpetual extract. The idea for perpetual extract came from you. 😊
Thanks for everything you do!
Shalom!!
Thanks Heidi 😊 ❤❤
After making vanilla extract, try dehydrating your pods to mix with sugar.
I'll go binge your new channel 😊
Great video...
I watched Zach yesterday, he mentioned you about the freeze dryers.. good video.
I have had a freeze dryer for 3 years now, husband died 3 yrs ago supposedly of cvd at a hospital but he was fine just hours before they called to tell me, they called to ask to sedate him, anyway sorry not subject of this.. needless to say my freeze dryer never got set up..and I now have pancreatic cancer ,and least of my worries now..I'm doing good though. From watching your videos ,I realize I do not need a freeze dryer ,I have bought from the company you recommended for freeze dried foods ,so I have plenty. But I love dehydrating , and freezing,canning. When I watched your first video on why you won't have one ,I was so happy, I realized it was OK not to do freeze drying, it wasn't necessary! It was so freeing ,so I had bought all the things to go with the freeze dryer.. so I think I'm just gonna sell it. still in box it came in. And maybe buy another dehydrator..I enjoy dehydrating and love canning. Thank Heidi for all you do to teach us!! Your amazing!!
I will pray for you. God Bless you. 🙏
May God give complete crystalline healing and restoration. wrapping in love and light blankets. done🙏👑♥️💎♥️
I really enjoy your Monday videos. Have a blessed Christmas season
I just made my first cornbread using yellow field corn grown by my son, my homemade vinegar and good quality finely sifted hardwood ashes from my stove. Very pleased with the results. It doesn't look like more modern cornbread, but it's delicious.
Thank you! You answered a question on honey garlic I had recently, when I used up all the garlic; could I just add more garlic. I will add more garlic to the remaining honey. I also like your jar size as well. Your vanilla method - is so logical compared to those I originally learned from online. You are so practical! Love your videos. Keep them coming, you are a treasure to me. ❤
I have let my extract set for 3 months and only removed a little as needed, it's still sitting now for 17 months
When I first dipped into my extract, it was spiced rum extract that had sat for 17 months. I needed it for holiday baking. I poured off 16 ounces and put it in the cabinet with my other spices, topped off the jar with rum and passed it to my DIL. I've since purchased new beans and started a new extract, also giving the DIL a few beans to freshen up her extract. That new extract is 3 weeks old and hardly ready to use for baking.
Good morning! I haven't been watching RUclips for about 3 weeks due to moving and no internet. I missed your informative videos! Lots of catching up to do! Btw, moved from MS to north central ID. It is such beautiful country up here! Take care!
Thank you!
Must research things before making them. Thanks Heidi!
Thank you! 🥰
Hi Heidi 👋🏻
Public Service Announcement.
Garlic fermented in honey will turn very dark over time. It did not go bad and is perfectly fine to use. In fact, the darker the clove is the more mild it becomes without that spicy garlic bite.
Honey tends to turn dark over time anyway without anything added to it but yes, totally safe
This is such valuable information! Natural healing has helped me so much. Do you have any tips for managing anxiety naturally
Ty!!
I wonder how our forefathers survived? They canned to be able to eat during the winter or have a backup for lean pickings in the harvest. Yes canning destroys some vitamins that are heat sensitive, but so does cooking the items even if you start with fresh from the garden. That is why, we also want to eat our produce fresh and raw when we are able.
🥴 I got pantry moths from a small bag of semolina flour. Now I freeze every bag of flour.
❤
I subscribed to y 2nd channel ❤😊
CAN YOU STORE IN JARS OR MYLAR WITH AN OXYGEN ABSORBER? WILL THAT KILL THE LITTLE CRITTERS?
🥰
🌸🙏🏻🙏🏻🙏🏻🌸
Which grain mill do you have?
Mine is the Country Living Grain Mill. It is built here in Washington state, is sturdy and great quality but it is very expensive. It is almost twice now what I paid for it quite a number of years ago
@ thank you, none of them are inexpensive any more.
If you arepitting them into mylar bags with oxygen absorbers you shouldn't need to freeze. If you are going to have them in a bucket or bag without oxygen absorbers then freezing is a good idea!
Yes, you _shouldm't_ need to by I personally would not trust that after some of the things I have experienced.
Thank you!
❤