A quick tip on freezing peppers. I used to just chop the peppers and bag them and freeze..but when taking them out, they seemed to be a bit watery or soggy. Because of a happy accident one day, I got called out to help a neighbor with a mini-emergency...leaving my chopped peppers on the counter on the cutting board. When I returned hours later, I bagged and froze as usual and didn't think much about it at the time. But I noticed as I started cooking with them, they didn't seem soggy any more. Now when I process peppers from the garden, I slice, dice or chop...and leave them out (usually on a towel or paper plate) and let them air dry for a couple of hours before I bag and freeze. I like the quality of them better. This is most noticeable with the bell (fleshy) type peppers, but applies to all. Don't know if that helps...
I make enchiladas with green salsa. I grow tomatillos, they are so easy to grow, just leave some tomatillos in the soil at the end of the growing season, they will sprout by themselves. They attract bumblebees, it is so nice. To preserve, remove the outer papery shell, wash them, puree them in the food processor, freeze the puree in batches.
I use my food processor. I wash them then I process them till they are all liquid and strain through a sieve into a huge bowl and fill up my crockpots and add a third cup of sugar and a scant fourth cup of salt. I cook overnight till it is the thickness of a purée and bag up in two cup increments to a quart freezer bag. Tomato purée makes great sauces or soups. There is more flavor to them than just tomato sauce. You can use an immersion blender but be prepared for splatters no matter how careful you are. I have been known to have three crockpots going at one time. ❤
@@jude7321 I use an 8 quart crockpot and fill it full of the tomato juice and cook for about 12 to 14 hours because I like it to be thicker like a purée. I add 1/3 cup sugar and about 1/4 cup of salt to the crockpot not the food processor. You actually don’t have to add either it’s just what I do. I don’t add any other seasoning until I thaw to use. I would not add any more till it cooks for awhile and taste it. I am not worried about the sugar but I would be careful with the salt. You will use seasonings to taste depending on what you are making after thawing. Adjust any seasoning if using smaller than an 8 quart crockpot. If you try it, I hope you find it convenient, also.
@@jude7321 leave the lid off the crockpot and check and stir down the foamy top as it rises for the first couple of hours. I just leave it over night in my crockpot as I know mine will not scorch on the bottom. It will get thicker and thicker the longer it cooks in the crockpot.
@@sandypittman8182 Thank you so much Sandy, I really appreciate the time it took you to write all the information down. What a great tip God bless you so big Jude ✝️❣️
An Amish lady taught me, years ago, to freeze fresh tomatoes and it sure helps during crazy canning time! They're a really nice fresh tasting surprise during could weather❤
@cherylanon5791 Many do. Quite a few shop at Walmart, for Pete's sake. And no, I'm not talking about Mennonite or otherwise "plain folk." I mean all of them, Amish included. Just depends on the individual community. Some do, some don't. But a lot nowadays DO.
These are all fantastic ways of preserving fresh foods. I just wanted to say though… The eggs! 😳🤩😍 I had NO IDEA such a thing was possible… fresh eggs that keep for a whole year… INCREDIBLE!
If you don't have freezer space- dehydrate and put them in oil along with your choice of dried herb. For me olive oil and oregano is top. Olive oil and basil. Olive oil and thyme. Delicious.
Thank you so much for the video. It all comes down to how your familys choices concerning time and how we all choose to prepare food to keep everyone fed up and taken care of. You seem to be doing a grand job. Providing options seems to be a strong point for you also. You remind me of my older sister. She and her hubbie raised 14 children. Bless everything you do!
Hi, first time here. I’m really enjoying your video style. I absolutely adore the fly-on-the-wall camera angles while you work away, kids coming and going, with the voice over commentary rather than speaking to the camera! There’s a kind of ASMR quality to it. Probably helps that you have a great voice! Anyway, there’s a nice effortless humility to it. Greetings from Australia, and well done! 👍
@@s-c.. thank you so much for the kind words! Some say they wish I talked to the camera, but I can promise you that the volume in here is rarely what anyone would tune in for. 😆 This crew can get a bit loud!
@@thehometownhomestead Haha, well that’s accidental brilliance! I forgot to mention that I never knew you could preserve eggs like that! Keep up the good work, I’m subbing ☺️
New to your chanel and I really like your voice over commentary while we watch your preserving methods. Nice to see the chidren coming and going, very pleasing all round.🙂
I cut out the core and blend them with my Ninja blender and bag them and freeze them for making Nigerian stew sauce...which can be used in so many dishes. Sometimes, after they were frozen in a flat shape, I remove them and vacuum seal them quickly to keep them even longer.
@@brendalay5161 Cucumber chips! Taste great and crunch like a potato chip. Add your favorite seasoning when dehydrating. I store in a milar bag with an oxygen absorber pack. To be honest they do not last very long at my house. My family loves them! Also: sliced, seasoned, dehydrated tomatoes are wonderful to snack on. So are dehydrated bananas. I’ve found since we snack on healthy treats we do not eat the junk food like we use to. I love the dehydrator. It’s an additional tool to preserve food! There are many great resources on RUclips. Good Luck in your food preservation! 🙂
I don't eat plants (I'm human), but I have friends who do. I grow a garden (mostly herbs & medicinal cultuvars) and dehydrate (air dry) accessory fruits like strawberries and tomatoes in my sun oven, then vacuum seal them in Mason jars. I also dehydrate eggs and store them in Mason jars, also under vacuum. Shelf life is FOREVER!
How do you dehydrate eggs? Do you mix them up first or separate the yolks out and do the whites and yolks separately? I’m so curious, I would never have thought of dehydrating eggs!
@angelabay-jespersen6205 I have a Magic Mill electric dehydrator. It holds six 7" x 11" pans separated on wire shelves. I raise chickens and use eggs only hours old. Each tray holds 3 eggs. I mix 3 eggs at a time in a wide-mouthed Mason jar using a battery-operated electric drill from Harbor Freight, holding a single mixer from a hand-held electric mixer I got at a 2nd-hand store. I get free electricity at night from 9 pm until 6 am the next morning. The trays of eggs each dehydrate for 9 hours at 145°F. Once dried, I put the crumbs through a bullet blender to powder them and do another 9-hours, 145°F trip through the dehydrator. THEN, I run them through the bullet blender a 2nd time and dump them into a clean pint Mason jar, leaving 1 inch head space, put on a lid and vacuum seal it all, date and move along. One pint jar holds 18 eggs dehydrated. I reconstitute 1:1 water:egg. I make 2 to 3 jars a week, which is plenty. I live alone and eat 3 eggs (2 mini omelets) a day, so 18 eggs gets me through a week, eating eggs 6 days out of 7.
@@WhatDadIsUpTo Don't you put plants into your omelette (like a fritata style)? ... I like using everything which I would use in a pan with fried mixed veggies. Are you allergic to a lot of stuff ?
I love the idea of freezing tomatoes, the only issue is what happens when the power goes out and you have a limited amount of time to do something with what is in your freezer..
There are a few considerations here. Firstly how often does the power go out long enough to impact a freezer? Secondly, I wouldn’t put “all of your eggs in one basket,” so to speak. I still can. I’m simply trying to show here that you can START preserving with what you already have. The overflow doesn’t have to go to a neighbor, for example. You can still take advantage of deals when they come around, regardless of the supplies you have on hand. Thanks for watching! Hope to see you back soon.
Great idea for dehydrating cucumbers. How do you then use them in tzatziki? Do you rehydrate them in water or is the yogurt enough to rehydrate them? Thanks!
Thanks for the ideas on the tomatoes, peppers and cucumbers. I water glassed eggs twice. One batch did fine, the other one must have had a cracked egg. ? Not sure, I did not investigate the smell was so horrible. I just had to hold my nose and chunk the entire jar of eggs. If successful, the eggs are runny. even the yolks and sometimes the yolks stick to the shells. Just an FYI. I am going to try dehydrating eggs in the future. We lost all our chickens last year due to a fox. New girls should start laying soon. Blessings.
@@CRRBennett we lost several of ours this summer to a neighbor dog that dug under the fence. So tragic!! Luckily we had a new flock in the “wings” from the spring, so we didn’t go without. Thanks for the info! I’m with you on no investigating! If it stinks, they’re OUT!! 🥴
I have streamlined my tomato preservation. I core and wash my garden tomatoes and add onion, garlic and cloves into the instant pot. I pressure then blend until smooth in my Vitamix, skins and seeds included. It comes out smooth. I add back to the pot and cook to desired consistency then freeze in pint jars. I have done the same as you demonstrate if I have more tomatoes then time. Then defrost in the winter and proceed from there.
For people uncomfortable with water-glassing eggs, but want to preserve the nutrition of eggs if not the function, cake freezers beautifully in my experience, if its a bit wet on defrost just bake it off for a bit, my kid likes frozen egg bites, my partner not as much, but I have made a cake pans worth of 'omelet' and cut it into single serving and freeze.
@@leftofcenterhomesteading6218 this is awesome information. I really appreciate you sharing. I often find the comment sections just as valuable as the content, and you making that happen here! Thanks for watching! Hope to see you back soon!
That’s a great idea! We happen to be on solar, so there is no extra energy cost, but this is a great idea, and I appreciate you taking the time to share.
Hey there! I use it for this recipe! Delicious when you need to taste the summer in the middle of winter! www.thepurposefulpantry.com/dehydrated-tzatziki-seasoning-mix/#recipe Hope to see you back soon!
@@thehometownhomesteadHave you ever made or heard of anyone using spices on the cucumber slices before dehydrating to make cucumber chips? It was just a thought & I have no idea if they would even be good. What is your opinion? Thanks from a new subscriber.
I froze a couple of eggs in the egg carton they come in as an experiment. I then wrapped the egg carton in a plastic shopping bag ( for the thickness) A couple of months later I thawed them out and fried them. They were like fresh eggs except the yolks sort of stood up higher than normal. I don't know what the results would be if frozen for different lengths of time. I haven't tried that method again as there have been eggs at the supermarket and fresh is best
@@patti6194 they do look similar, but this is the actual seed link. They’re sweet and delicious! www.rareseeds.com/pepper-sweet-giant-aconcagua?campaign_name=%7Bcampaignname%7D&gad_source=1&gbraid=0AAAAAD-y-J8i5vzYzbGUtyAqgo6iLJNIX&gclid=Cj0KCQjwrKu2BhDkARIsAD7GBovyryc_Or9HWxYb3Uk6UncEsxtkoB-P7B3skalaLmAFCZxMyfVl6x4aAiopEALw_wcB
@@carolmckinnon3679 do I have to pick one? 😆 I love them both for different purposes. The jars work well for dry goods, but the bags work better for space reasons in the freezer.
Ahhh! It’s a serving tray. My mom was an avid collector back in the day, so she supplies my every need when it comes to baskets. I love this one. It hangs on the wall in my pantry and is a workhorse during the harvest season. Thank you for the kind words! Hope to see you back soon. 🙌🏻
I love to set up in your sink, with the board and bowl and the drain board, can you tell me where you got those? Your kitchen is homie and beautiful and so are those precious children. God bless y'all Jude, from Kentucky ✝️🐴🇺🇸⚒️🇺🇸
@@jude7321 what a beautiful comment! You’re a blessing to ME today! My sink came with the accessories. You can see it, plus what comes with it here. amzn.to/3TpqnkD (affiliate link) Hope to see you back soon!
Thank you so much and I will be back very soon. I really enjoyed the video, I'm going to check through your playlist to see what else you got going on. Again, God bless y'all Jude
@@jude7321 thank you! My latest can be found here. It was a LOT of fun. Save your Vacation Budget with Advanced Prep Meals! [Large Family Travel] ruclips.net/video/u-5VtjOEa2c/видео.html More tomato preservation coming up on Sunday, so stay tuned!
@@thehometownhomesteadis the brick hard to wash it has it been treated or does it come smooth? It’s so beautiful. Your kitchen is so nice I screenshotted hoping my hubby could copy pieces of it.
@@thehometownhomestead I will see if I can find something to fit my copper sink. It looks to be the same size! Thank you for answering me so quickly! Have a blessed day! 🤗❤️
I hear this concern, and I do can, but for the 4 plus decades that I’ve been alive, this would have never once been an issue. Can it happen? Sure. Is it a concern that should prevent people from preserving in any means that they can, particularly when getting started? I don’t think so, but we all get to make our own calculations. Stay tuned for this Sunday. I’m actually canning up a bunch of tomatoes for my pantry shelves because my freezers needed some relief. 😆
I agree. We lose power all the time due to big companies now moving in nearby. Have lost a freezer full of food one winter from blizzard issues as well. I can everything now. Freeze a minimal amount. Bags of tomatoes are a waste of freezer space for anyone. Dehydration uses a lot of electricity and is cumbersome, then things have to be rehydrated. I've been alive far more than 4 decades and have learned to keep it simple.
Hello, I am new to your station as a new subscriber and I must say I’m New in my kitchen, also no not a new kitchen. I’m just new in the kitchen. I love that little cutting board that has the hole in it with the sink. Could you tell me where I could get that? Or if anybody can tell me That’s really a nice item thank you… I looked in your links. I have a regular cutting board. I was interested in the one that has the hole in it.
This is such a common request, but sadly it came WITH my sink. It’s a KRAUS Workstation 45 inch, and it comes with a ton of accessories. Thanks for subscribing, and I hope to see you back soon!
Im afraid to depend on my freezer totally. Ours came unplugged before and we lost everything in the freezer. Another time our power was out in our generator was not working. I just don’t like to put all my eggs in one basket.
@@CherylAnderson327 I agree with this. I actually can a large amount of my produce. This is more for people who have smaller quantities or just need to move it fast. Another reason that I did this is bec many people are unable to spend a lot of money on canning supplies, etc. I definitely think having several methods is great for diversification. If your freezers and generator went out at the same time?!? I simply can’t imagine the heartbreak. 🫣
@@PamelaSlade-j1f it’s from Vego! Here’s the link to check it out. Thank you to Vego for sponsoring this video! Shop the Vego Kitchen Composter with this link and use code: THEHOMETOWNHOMESTEAD10% to save an additional 10%! glnk.io/r53xm/2bb
You say use unwashed farm fresh eggs, and you also say make sure they aren’t dirty. How can they “not be dirty” if they are “unwashed”? I’ve collected fresh eggs for my daughter a few times and sometimes they look fairly clean in the nest, other times they have some straw and/or unidentified (mud/poop?) streaks. Can those be water-glassed or wouldn’t they need to be washed first?
Anything that looks dirty at all, that can’t be brushed off with a paper towel super gently, can’t be water glassed. We have rollout boxes, so 90% of our eggs look perfect when they come inside.
Yep! The roasting does seem to intensify the flavor, but it’s amazingly easy both ways. Thank you for sharing your experience and thanks for watching! Hope to see you back soon!
Hi I'm trying to find the vidio on making seasonings. These links don't seem to be it's unless it's further in the vidio and not a stand alone vidio on seasonings? Thanks
The actual pickling and/or fermenting of cucumbers is more efficient and less time-consuming than dehydrating them, think about all the electricity it takes to dry them? Also, you do not need always to cut cucumbers, they can be preserved whole. And I prefer to ferment cucumbers, rather than pickling them, but I guess dehudrating works as an additional method of preserving them.
Then this isn’t the method for you. It’s just one tool in the preservation toolbox. It’s far from the ONLY way to make it happen. Thanks for watching! Hope to see you back soon!
@@karenklimkowski5689 just until the skin starts to blister. I think I started around 20 min and just went from there. You can see it in action tomorrow at 2 pm when my next upload goes live.
I have a question- I've been freezing mine without coring or scoring and they seem just fine when I'm ready to use them. What am I missing? What does the coring and scoring do? Is there a benefit that I'm missing?
also, I just throw them in without even bagging them. (I imagine if you core and score them this wouldn't work as well) They already come in they're own packaging, so unless the skin is damaged I've found no need to use baggies or other packaging. I always use them within a few months so they don't get freezer burned.
@@thehometownhomestead ah, ok- cool, thank you for answering... I never remove the skins (I mostly just throw them into the instant pot and the skins disintegrate into the sauce), but should I decide I need to, I will now know a better way! 🙏👍
While it CAN happen, it’s very rare. This isn’t the ONLY way to preserve, but it’s a great entry point for people who don’t want to give away extra produce or happen upon a deal. The point here is to get not shy away from using what they already have available to keep extra food around.
Sadly, you can’t. If you’re a baker, I would probably make some baked goods to freeze. Another option is to scramble some eggs up. I’ve heard that’s a decent option, although I would probably do a trial and see how you like them once thawed.
True, but the idea here is to show people that you don’t have to give away your surplus or pass on a deal because you don’t want to, or don’t have the ability to can. Additionally, most people have the space for a few gallons of tomatoes even in their refrigerator freezer right in the kitchen. That said, I definitely recommend that everyone has a deep freeze. We do can a ton of tomatoes around here, but some still remain frozen as well. It’s one tool for food preservation.
The idea is that you can start preserving with what you have. You don’t have to purchase a canner, jars, and supplies to take advantage of a deal. If you’re preserving larger quantities or have canning supplies, that’s a great place to land. Just for consideration though, how often does the power go out long enough to impact a freezer? Also, many have generators to address this concern. In my lifetime, having grown up with freezers, we’ve lost one because it died. Could a huge power outage happen? Of course, but is it likely? Not based on my lifetime of experience.
Pickling lime is a flavorless, food-grade calcium hydroxide that's used for pickling and preserving foods. It's also known as hydrated lime, builders' lime, and slack lime. Water glassing eggs: Pickling lime and water can be used to preserve eggs for 12-18 months by sealing the shell.
Do you have ideas for squashes too? Thank you for these great suggestions for my garden vegetables and all the handy kitchen gadgets that make summertime abundance much easier to preserve. 😊
I have frozen some before, and I’ve also seen it dehydrated/freeze dried. Many people like it shredded and dehydrated to add back into breads, stews, and soups. Personally we found that the squash bugs killed ours after the 4th squash. Multiple plants in different locations, 2 years in a row. Since we aren’t huge fans, we have that space to something we liked more. 😆
While this is not something to completely dismiss, it’s also not something to prevent those new to food preservation from storing some extra that they might come across. COULD something happen? Yes. Is it likely? No.
Relying on your freezer for food storage, other than short term, is a very bad idea. Canning allows storage for a very long time. Nope. I have freezers for short term food storage. I also have solar power to keep my freezers running. I still can for long term storage.
The main reason that I shared this is because for many people, the idea of canning is a huge hurdle. They already have a freezer, which makes this a great first step for food preservation. It’s also exceptionally rare that anything would happen to a freezer, making this a great choice for anyone who comes across an abundance of food. That said, I canned up most of these tomatoes in my upload for this week. Thanks for watching, and I hope to see you back soon!
@@debramathews7339 I’m not preserving EVERYTHING like this. I have a canning pantry. This is just to show the possibilities for preservation can start well before the canning process, and be cheaper to start.
No no no! SHTF and your tomatoes are a nasty mess. Dehydrating is much better. Anyone can do it with an oven in their home. Vaccuum seal, and you have preserved tomatoes. Even better put tomatoes in oil and herbs before dehydrating. Use parchment paper and racks that will keep it from slipping through the oven racks. I recycle stuff, so I had smaller racks available.
These are great tips! Thanks for sharing. The idea behind this upload is to share how those new to preservation can take advantage of extra produce on sale, given to them, or exploding from their garden and not have to feel like they need to undertake a huge process to save their food. While we all know that things can happen to frozen foods, it’s a rarity and shouldn’t be a reason that people would pass up the chance to save some produce back for the winter, particularly if they’re new to canning or need something quick and easy. Thanks again for watching and taking the time to comment. I hope to see you back soon!
1. You can use your bbq to can/dry food. 2. I use my oven racks covered in tinfoil to dry food. I put them in the car on hot sunny days. Done by nighttime and no bugs. No electricity either. (Yeah, don’t do garlic or onions 😆😆) 3. Freezer failure: Pack everything up and go camping. 3-4 days later, when back home, everything is cooked/smoked/canned or ready for fridge/freezer. Or, run to buy bagged ice quick. Load top of freezer, possibly sacrificing a few packages. Do not open again. Should last 2-4 days. 4. If general power outage: time for a neighborhood block party ,even in winter. Bring “Tupperware “ and everyone gets eats for the next few days. 5. Desperation: Donate to Food Bank. Most have backup generators. Better than wasting it. Get receipt for value, use as tax write off. 🫶✨
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A quick tip on freezing peppers. I used to just chop the peppers and bag them and freeze..but when taking them out, they seemed to be a bit watery or soggy. Because of a happy accident one day, I got called out to help a neighbor with a mini-emergency...leaving my chopped peppers on the counter on the cutting board. When I returned hours later, I bagged and froze as usual and didn't think much about it at the time. But I noticed as I started cooking with them, they didn't seem soggy any more. Now when I process peppers from the garden, I slice, dice or chop...and leave them out (usually on a towel or paper plate) and let them air dry for a couple of hours before I bag and freeze. I like the quality of them better. This is most noticeable with the bell (fleshy) type peppers, but applies to all. Don't know if that helps...
@@Newbie-mu7uf that’s a great tip! Thank you for taking the time to share!
I make enchiladas with green salsa. I grow tomatillos, they are so easy to grow, just leave some tomatillos in the soil at the end of the growing season, they will sprout by themselves. They attract bumblebees, it is so nice. To preserve, remove the outer papery shell, wash them, puree them in the food processor, freeze the puree in batches.
I use my food processor. I wash them then I process them till they are all liquid and strain through a sieve into a huge bowl and fill up my crockpots and add a third cup of sugar and a scant fourth cup of salt. I cook overnight till it is the thickness of a purée and bag up in two cup increments to a quart freezer bag. Tomato purée makes great sauces or soups. There is more flavor to them than just tomato sauce. You can use an immersion blender but be prepared for splatters no matter how careful you are. I have been known to have three crockpots going at one time. ❤
This is a great idea!
How much tomatoes to sugar and salt?
@@jude7321 I use an 8 quart crockpot and fill it full of the tomato juice and cook for about 12 to 14 hours because I like it to be thicker like a purée. I add 1/3 cup sugar and about 1/4 cup of salt to the crockpot not the food processor. You actually don’t have to add either it’s just what I do. I don’t add any other seasoning until I thaw to use. I would not add any more till it cooks for awhile and taste it. I am not worried about the sugar but I would be careful with the salt. You will use seasonings to taste depending on what you are making after thawing. Adjust any seasoning if using smaller than an 8 quart crockpot. If you try it, I hope you find it convenient, also.
@@jude7321 leave the lid off the crockpot and check and stir down the foamy top as it rises for the first couple of hours. I just leave it over night in my crockpot as I know mine will not scorch on the bottom. It will get thicker and thicker the longer it cooks in the crockpot.
@@sandypittman8182
Thank you so much Sandy, I really appreciate the time it took you to write all the information down.
What a great tip
God bless you so big
Jude ✝️❣️
An Amish lady taught me, years ago, to freeze fresh tomatoes and it sure helps during crazy canning time! They're a really nice fresh tasting surprise during could weather❤
It’s so obvious when you look back, but was such a leap for me to consider in the beginning! Glad you figured it out, and thanks for watching!
The Amish rock. I would LOVE to have Amish friends. I would give back as well!
i did not think Amish had freezers...they don't have electricity....
@@cherylanon5791 They use propane refrigerator/freezers
@cherylanon5791 Many do. Quite a few shop at Walmart, for Pete's sake. And no, I'm not talking about Mennonite or otherwise "plain folk." I mean all of them, Amish included. Just depends on the individual community. Some do, some don't. But a lot nowadays DO.
Enjoy all those little hands. They get big so fast. Thank you for your help 🙏
Oh I definitely agree with you there! Thanks for watching! Hope to see you back soon!
These are all fantastic ways of preserving fresh foods. I just wanted to say though… The eggs! 😳🤩😍 I had NO IDEA such a thing was possible… fresh eggs that keep for a whole year… INCREDIBLE!
My Chickens love the tomato and other scraps...helps cut back on feed.
@@shirley7137 that’s a great option too!
If you don't have freezer space- dehydrate and put them in oil along with your choice of dried herb. For me olive oil and oregano is top. Olive oil and basil. Olive oil and thyme. Delicious.
Thank you so much for the video. It all comes down to how your familys choices concerning time and how we all choose to prepare food to keep everyone fed up and taken care of. You seem to be doing a grand job. Providing options seems to be a strong point for you also. You remind me of my older sister. She and her hubbie raised 14 children. Bless everything you do!
Awe...your little girl is so sweet! 💞❤💞❤💞❤💞❤
Thank you for these ideas for preserving food! 😃👍
THE LITTLE GIRL IS A GOOD MAMAS HELPER:
She definitely is!! Thanks for watching!
Hi, first time here. I’m really enjoying your video style. I absolutely adore the fly-on-the-wall camera angles while you work away, kids coming and going, with the voice over commentary rather than speaking to the camera! There’s a kind of ASMR quality to it. Probably helps that you have a great voice! Anyway, there’s a nice effortless humility to it. Greetings from Australia, and well done! 👍
@@s-c.. thank you so much for the kind words! Some say they wish I talked to the camera, but I can promise you that the volume in here is rarely what anyone would tune in for. 😆
This crew can get a bit loud!
@@thehometownhomestead Haha, well that’s accidental brilliance! I forgot to mention that I never knew you could preserve eggs like that!
Keep up the good work, I’m subbing ☺️
New to your chanel and I really like your voice over commentary while we watch your preserving methods. Nice to see the chidren coming and going, very pleasing all round.🙂
@@zirphie thank you for the kind words, and WELCOME! Hope to see you back soon!
I cut out the core and blend them with my Ninja blender and bag them and freeze them for making Nigerian stew sauce...which can be used in so many dishes. Sometimes, after they were frozen in a flat shape, I remove them and vacuum seal them quickly to keep them even longer.
That sounds awesome! I love vacuum sealing things headed for the freezer.
Thanks for watching! Hope to see you back soon.
I had not thought about dehydrating cucumbers. These are great ideas for everyone!!! Thanks!
@@dianamilburn1743 I heard someone else discussing and had to make it happen. We definitely have plenty, so this seemed like an awesome idea!
What do you use dehydrated cucumbers for? Have never done this method.
@@brendalay5161 Cucumber chips! Taste great and crunch like a potato chip. Add your favorite seasoning when dehydrating. I store in a milar bag with an oxygen absorber pack. To be honest they do not last very long at my house. My family loves them!
Also: sliced, seasoned, dehydrated tomatoes are wonderful to snack on. So are dehydrated bananas. I’ve found since we snack on healthy treats we do not eat the junk food like we use to.
I love the dehydrator. It’s an additional tool to preserve food!
There are many great resources on RUclips.
Good Luck in your food preservation! 🙂
I don't eat plants (I'm human), but I have friends who do. I grow a garden (mostly herbs & medicinal cultuvars) and dehydrate (air dry) accessory fruits like strawberries and tomatoes in my sun oven, then vacuum seal them in Mason jars.
I also dehydrate eggs and store them in Mason jars, also under vacuum. Shelf life is FOREVER!
How do you dehydrate eggs? Do you mix them up first or separate the yolks out and do the whites and yolks separately? I’m so curious, I would never have thought of dehydrating eggs!
@angelabay-jespersen6205
I have a Magic Mill electric dehydrator. It holds six 7" x 11" pans separated on wire shelves. I raise chickens and use eggs only hours old. Each tray holds 3 eggs. I mix 3 eggs at a time in a wide-mouthed Mason jar using a battery-operated electric drill from Harbor Freight, holding a single mixer from a hand-held electric mixer I got at a 2nd-hand store. I get free electricity at night from 9 pm until 6 am the next morning. The trays of eggs each dehydrate for 9 hours at 145°F. Once dried, I put the crumbs through a bullet blender to powder them and do another 9-hours, 145°F trip through the dehydrator. THEN, I run them through the bullet blender a 2nd time and dump them into a clean pint Mason jar, leaving 1 inch head space, put on a lid and vacuum seal it all, date and move along. One pint jar holds 18 eggs dehydrated. I reconstitute 1:1 water:egg. I make 2 to 3 jars a week, which is plenty. I live alone and eat 3 eggs (2 mini omelets) a day, so 18 eggs gets me through a week, eating eggs 6 days out of 7.
@@WhatDadIsUpTo
Don't you put plants into your omelette (like a fritata style)? ... I like using everything which I would use in a pan with fried mixed veggies.
Are you allergic to a lot of stuff ?
@helgardhossain9038
Out of 103 known plant allergies, I am violently allergic to 96 and allergic to 4 !
Freeze at first then can when one can!!!😁😁
Hi, I'm new to your channel and I really enjoyed watching ❤
@@TampasCreekHomesteadandMore welcome, and thank you for the kind words!
I love the idea of freezing tomatoes, the only issue is what happens when the power goes out and you have a limited amount of time to do something with what is in your freezer..
There are a few considerations here. Firstly how often does the power go out long enough to impact a freezer? Secondly, I wouldn’t put “all of your eggs in one basket,” so to speak. I still can. I’m simply trying to show here that you can START preserving with what you already have. The overflow doesn’t have to go to a neighbor, for example. You can still take advantage of deals when they come around, regardless of the supplies you have on hand.
Thanks for watching! Hope to see you back soon.
I freeze my cherry tomatoes. I have a backup power supply (Bluetti). It will run my chest freezer 12+hrs.
@@fshor1224 How do you freeze them? I assume you don't core them like in this video? Just freeze them as is?
I wash and core, then freeze. When i have 3 or 4 ziplock bags full, I will can them. @tracietrim
I core then freeze tomatoes and when grow season ends I make sauce. We also make tomato powder to add to soups and stews or to thicken other sauces.
Wow! Who would have thought you could FREEZE food... Stunning revelation... :D
Those vacuum seal bags are perfect! The more I looked into the food saver the more I realized it wasn’t going to work for us. Thank you!
@@mintgreen292you’re welcome! The ease of the handheld and the bags is hard to beat!
Just saw your channel & wish I had sern it much sooner! Obviously I subscribed after glancing at your Playlist. Watching from East Texas.
So glad you found me, and welcome!!
I’m a new subscriber, and also from e tx! 👋
@@kernlee7 welcome! I’ve been to TX several times. It’s beautiful country.
@@thehometownhomestead 💗
I would love to see all that you would do with a freeze dryer machine.
Lots of great Tips! Thank you.
You’re welcome! Thank you for watching and taking the time to comment! It means a lot for small channels like mine!
Hope to see you back again soon!
Great idea for dehydrating cucumbers. How do you then use them in tzatziki? Do you rehydrate them in water or is the yogurt enough to rehydrate them? Thanks!
Thank you for the good tips for summer produce...God bless you and your family....Sherri-Idaho
@@sherriruiz339 great to “see you” Sherri! Thanks for stopping by!
Having lived in the country, I never want to freeze touch. When we have a weather issue and loose power for days
Where we are, it’s rare for the power to be out more than a few hours, thankfully! Thats said, many have generators just in case.
Thanks for the ideas on the tomatoes, peppers and cucumbers. I water glassed eggs twice. One batch did fine, the other one must have had a cracked egg. ? Not sure, I did not investigate the smell was so horrible. I just had to hold my nose and chunk the entire jar of eggs. If successful, the eggs are runny. even the yolks and sometimes the yolks stick to the shells. Just an FYI. I am going to try dehydrating eggs in the future. We lost all our chickens last year due to a fox. New girls should start laying soon. Blessings.
@@CRRBennett we lost several of ours this summer to a neighbor dog that dug under the fence. So tragic!! Luckily we had a new flock in the “wings” from the spring, so we didn’t go without.
Thanks for the info! I’m with you on no investigating! If it stinks, they’re OUT!! 🥴
Nice
I have streamlined my tomato preservation. I core and wash my garden tomatoes and add onion, garlic and cloves into the instant pot. I pressure then blend until smooth in my Vitamix, skins and seeds included. It comes out smooth. I add back to the pot and cook to desired consistency then freeze in pint jars. I have done the same as you demonstrate if I have more tomatoes then time. Then defrost in the winter and proceed from there.
@@kathy.7475 great tips!! Thanks for sharing!
I like to put the items in a paper sack for a week to be sure they are dry.
For people uncomfortable with water-glassing eggs, but want to preserve the nutrition of eggs if not the function, cake freezers beautifully in my experience, if its a bit wet on defrost just bake it off for a bit, my kid likes frozen egg bites, my partner not as much, but I have made a cake pans worth of 'omelet' and cut it into single serving and freeze.
@@leftofcenterhomesteading6218 this is awesome information. I really appreciate you sharing. I often find the comment sections just as valuable as the content, and you making that happen here!
Thanks for watching! Hope to see you back soon!
Build a screened wooden dehydrator. It doesn't take any power. Put in front of a sunny window.
That’s a great idea! We happen to be on solar, so there is no extra energy cost, but this is a great idea, and I appreciate you taking the time to share.
3:32 you can also score of the bottom with your tomato with the coring tool that you’re using. No knife is needed.
Great tip! I love this entire comment section. So much help!
Thanks for watching, and I hope to see you back soon!
Would you please tell us how to roast the tomatoes? First time watching… thank you 🌺🌺
You can find it in here! Thanks did watching.
Cheap and Healthy Meals for my Large Family
ruclips.net/video/1WiaLrpLfk0/видео.html
This is a great idea
Thank you, and thanks for watching!
Wonderful video! Please tell me what you do with dehydrated cucumbers? Thank you and God’s blessings to you and your loved ones 🌻
Hey there! I use it for this recipe! Delicious when you need to taste the summer in the middle of winter!
www.thepurposefulpantry.com/dehydrated-tzatziki-seasoning-mix/#recipe
Hope to see you back soon!
@@thehometownhomesteadHave you ever made or heard of anyone using spices on the cucumber slices before dehydrating to make cucumber chips? It was just a thought & I have no idea if they would even be good. What is your opinion? Thanks from a new subscriber.
@@wifigrannyl.1354 I did Salt and Vinegar once and the kids liked them. They don’t store super well though because they are covered in oil
I used the dehydrated cucumbers in dips. I powder them. I evern put it in an electorlite mix I make.
@@janetcalvert3959 thank you! Good ideas🌻
I froze a couple of eggs in the egg carton they come in as an experiment. I then wrapped the egg carton in a plastic shopping bag ( for the thickness) A couple of months later I thawed them out and fried them. They were like fresh eggs except the yolks sort of stood up higher than normal. I don't know what the results would be if frozen for different lengths of time. I haven't tried that method again as there have been eggs at the supermarket and fresh is best
Do you need to put a silica pack in the cucumber jar to absorb moisture? Won’t there be moisture build up that can cause mold?
Those look like Ancho chiles. They're the kind you use in Chile Rellenos.
@@patti6194 they do look similar, but this is the actual seed link. They’re sweet and delicious!
www.rareseeds.com/pepper-sweet-giant-aconcagua?campaign_name=%7Bcampaignname%7D&gad_source=1&gbraid=0AAAAAD-y-J8i5vzYzbGUtyAqgo6iLJNIX&gclid=Cj0KCQjwrKu2BhDkARIsAD7GBovyryc_Or9HWxYb3Uk6UncEsxtkoB-P7B3skalaLmAFCZxMyfVl6x4aAiopEALw_wcB
The only thing that takes more time than canning is reading through every comment while your fruit and vegetables are getting overripe🤣
I often get stuck on the comment section! I feel you on this one!
Vacuum pack jars or freezer bags!
@@carolmckinnon3679 do I have to pick one? 😆
I love them both for different purposes. The jars work well for dry goods, but the bags work better for space reasons in the freezer.
what longaberger basket is this? great video!
Ahhh! It’s a serving tray. My mom was an avid collector back in the day, so she supplies my every need when it comes to baskets. I love this one. It hangs on the wall in my pantry and is a workhorse during the harvest season.
Thank you for the kind words! Hope to see you back soon. 🙌🏻
I love to set up in your sink, with the board and bowl and the drain board, can you tell me where you got those?
Your kitchen is homie and beautiful and so are those precious children.
God bless y'all
Jude, from Kentucky
✝️🐴🇺🇸⚒️🇺🇸
@@jude7321 what a beautiful comment! You’re a blessing to ME today!
My sink came with the accessories. You can see it, plus what comes with it here.
amzn.to/3TpqnkD (affiliate link)
Hope to see you back soon!
Thank you so much and I will be back very soon.
I really enjoyed the video, I'm going to check through your playlist to see what else you got going on.
Again, God bless y'all
Jude
@@jude7321 thank you! My latest can be found here. It was a LOT of fun.
Save your Vacation Budget with Advanced Prep Meals! [Large Family Travel]
ruclips.net/video/u-5VtjOEa2c/видео.html
More tomato preservation coming up on Sunday, so stay tuned!
I love your dress! Where did you get it? :-) Thanks for these vids! Freeze, can, dry and ferment; get it all put up; busy, busy!
Thank you! Here’s a link amzn.to/4g9is4s (affiliate link)
@@thehometownhomestead Thanks for the dress link! Mind if I'm a copy-cat?
What variety of cucumbers did you plant this year? I need to find a disease and pest resistant variety.
They’re Monika from rare seeds.com
Thank you for the video. Where did you get the brick backsplash in your kitchen from ?
@@Life-Coach-Nicole Home Depot a few years ago. I have really loved them!
Thanks for watching!
@@thehometownhomesteadis the brick hard to wash it has it been treated or does it come smooth? It’s so beautiful. Your kitchen is so nice I screenshotted hoping my hubby could copy pieces of it.
Would you share what type of cucumber you grew? I had better success this year with cucumbers too.
@@hoosierpreppingnurse it was the Monika from Baker Creek.
Hello! Just found you! Can you pls share where you bought your cutting board / scrap bowl for your sink?! ❤
It came with my sink, unfortunately! It’s the Kraus Workstation 45 inch.
@@thehometownhomestead I will see if I can find something to fit my copper sink. It looks to be the same size! Thank you for answering me so quickly! Have a blessed day! 🤗❤️
Until your power goes out and you have no freezer or refrigerator...
Can and dry everything!
I hear this concern, and I do can, but for the 4 plus decades that I’ve been alive, this would have never once been an issue. Can it happen? Sure. Is it a concern that should prevent people from preserving in any means that they can, particularly when getting started? I don’t think so, but we all get to make our own calculations.
Stay tuned for this Sunday. I’m actually canning up a bunch of tomatoes for my pantry shelves because my freezers needed some relief. 😆
I agree. We lose power all the time due to big companies now moving in nearby. Have lost a freezer full of food one winter from blizzard issues as well. I can everything now. Freeze a minimal amount. Bags of tomatoes are a waste of freezer space for anyone. Dehydration uses a lot of electricity and is cumbersome, then things have to be rehydrated. I've been alive far more than 4 decades and have learned to keep it simple.
How do you use the dehydrated cukes for Tzatziki? This is perplexing to me cuz you need fresh cukes for it or else it will be hard.
Please Explain :)
There’s a recipe from Purposeful Pantry that uses dehydrated and powdered cucs!
I shred my cucs an dehydrate. Rehydrate in hot water an strain. Works great. Learned from Purposeful pantry
Hello, I am new to your station as a new subscriber and I must say I’m New in my kitchen, also no not a new kitchen. I’m just new in the kitchen. I love that little cutting board that has the hole in it with the sink. Could you tell me where I could get that? Or if anybody can tell me That’s really a nice item thank you… I looked in your links. I have a regular cutting board. I was interested in the one that has the hole in it.
This is such a common request, but sadly it came WITH my sink. It’s a KRAUS Workstation 45 inch, and it comes with a ton of accessories.
Thanks for subscribing, and I hope to see you back soon!
I thought the whole idea of the dehydrating process was to completely remove moisture. So I’m a bit confused as to why this “shaking method” is used.
@@flipperc6042 it’s called conditioning. It makes sure that you in fact DID get all of the moisture out.
Im afraid to depend on my freezer totally. Ours came unplugged before and we lost everything in the freezer. Another time our power was out in our generator was not working. I just don’t like to put all my eggs in one basket.
@@CherylAnderson327 I agree with this. I actually can a large amount of my produce. This is more for people who have smaller quantities or just need to move it fast. Another reason that I did this is bec many people are unable to spend a lot of money on canning supplies, etc.
I definitely think having several methods is great for diversification.
If your freezers and generator went out at the same time?!? I simply can’t imagine the heartbreak. 🫣
I plug my freezer and my fridge/freezer into a plug in alarm. That way any time the power goes out...the alarm starts blaring!
I use to freeze them just until I have the time to process them... Even this helps, when I can't keep up with harvesting and canning at the same time.
What brand is composter
@@PamelaSlade-j1f it’s from Vego! Here’s the link to check it out.
Thank you to Vego for sponsoring this video! Shop the Vego Kitchen Composter with this link and use code: THEHOMETOWNHOMESTEAD10% to save an additional 10%! glnk.io/r53xm/2bb
You say use unwashed farm fresh eggs, and you also say make sure they aren’t dirty. How can they “not be dirty” if they are “unwashed”? I’ve collected fresh eggs for my daughter a few times and sometimes they look fairly clean in the nest, other times they have some straw and/or unidentified (mud/poop?) streaks. Can those be water-glassed or wouldn’t they need to be washed first?
Anything that looks dirty at all, that can’t be brushed off with a paper towel super gently, can’t be water glassed.
We have rollout boxes, so 90% of our eggs look perfect when they come inside.
What is the price of 1 KWh in your state?
13-14 cents, although we have solar.
I froze some like that,and when they thaw, the skins come right off, you don't even have to roast them.
Yep! The roasting does seem to intensify the flavor, but it’s amazingly easy both ways.
Thank you for sharing your experience and thanks for watching! Hope to see you back soon!
Hi I'm trying to find the vidio on making seasonings. These links don't seem to be it's unless it's further in the vidio and not a stand alone vidio on seasonings? Thanks
Try this link! Perfecting the Pantry- DIY Big Batch Spice Blends and More!
ruclips.net/video/kgIzxlfjYfs/видео.html
The actual pickling and/or fermenting of cucumbers is more efficient and less time-consuming than dehydrating them, think about all the electricity it takes to dry them? Also, you do not need always to cut cucumbers, they can be preserved whole. And I prefer to ferment cucumbers, rather than pickling them, but I guess dehudrating works as an additional method of preserving them.
Hm... But what if one has no freezer space?
Then this isn’t the method for you. It’s just one tool in the preservation toolbox. It’s far from the ONLY way to make it happen.
Thanks for watching! Hope to see you back soon!
Fantastic video. New subscriber here
@@MaryDavidson911 welcome, and thank you!!
What is the name of that cucumber you grew?
It’s the Monika! You can find the link here. www.rareseeds.com/cucumber-monika
How long do you roast tomatoes from freezer?
@@karenklimkowski5689 just until the skin starts to blister. I think I started around 20 min and just went from there. You can see it in action tomorrow at 2 pm when my next upload goes live.
Thank you
I have a question- I've been freezing mine without coring or scoring and they seem just fine when I'm ready to use them. What am I missing? What does the coring and scoring do? Is there a benefit that I'm missing?
@@tangledwebs5673 it just makes them easier to slip the skin off once you are ready to process them.
also, I just throw them in without even bagging them. (I imagine if you core and score them this wouldn't work as well) They already come in they're own packaging, so unless the skin is damaged I've found no need to use baggies or other packaging. I always use them within a few months so they don't get freezer burned.
@@thehometownhomestead ah, ok- cool, thank you for answering... I never remove the skins (I mostly just throw them into the instant pot and the skins disintegrate into the sauce), but should I decide I need to, I will now know a better way! 🙏👍
Link for the composted is not working
Try this one!! Thank you for letting me know. glnk.io/r53xm/2bb
And if you don't have electricity?
While it CAN happen, it’s very rare. This isn’t the ONLY way to preserve, but it’s a great entry point for people who don’t want to give away extra produce or happen upon a deal. The point here is to get not shy away from using what they already have available to keep extra food around.
What kind of cucumber are you growing?
Monika from rare seeds.com
I will absolutely grow them again, but will plant a few less. These beauties work hard!
My neighbor gives me fresh eggs but they are always super dirty. I’d love to try water glassing but how can I clean them without removing the bloom?
Sadly, you can’t. If you’re a baker, I would probably make some baked goods to freeze. Another option is to scramble some eggs up. I’ve heard that’s a decent option, although I would probably do a trial and see how you like them once thawed.
@@thehometownhomestead OK thanks for the honest reply!
@@elizabethallen4642 you’re welcome!
Hmm you must have lots of freezer space I’d need to buy another freezer to do this
We pick up freezers anytime we can find them, but I don’t freeze them all.
so why do you have to take the core out and slice it in the bottom can't you just throw it in the freezer?
@@The08071954 makes the skins slip out easier when they thaw and the core being gone makes processing easier.
But you have to have freezer room
True, but the idea here is to show people that you don’t have to give away your surplus or pass on a deal because you don’t want to, or don’t have the ability to can. Additionally, most people have the space for a few gallons of tomatoes even in their refrigerator freezer right in the kitchen.
That said, I definitely recommend that everyone has a deep freeze.
We do can a ton of tomatoes around here, but some still remain frozen as well. It’s one tool for food preservation.
Yeah that’s my problem
@@thehometownhomesteadYou can also ferment tomatoes.
But what if the electricity does not work the freezer will not work
The idea is that you can start preserving with what you have. You don’t have to purchase a canner, jars, and supplies to take advantage of a deal.
If you’re preserving larger quantities or have canning supplies, that’s a great place to land.
Just for consideration though, how often does the power go out long enough to impact a freezer? Also, many have generators to address this concern. In my lifetime, having grown up with freezers, we’ve lost one because it died. Could a huge power outage happen? Of course, but is it likely? Not based on my lifetime of experience.
What is pickle ing l ime
Pickling lime is a flavorless, food-grade calcium hydroxide that's used for pickling and preserving foods. It's also known as hydrated lime, builders' lime, and slack lime.
Water glassing eggs: Pickling lime and water can be used to preserve eggs for 12-18 months by sealing the shell.
Do you have ideas for squashes too? Thank you for these great suggestions for my garden vegetables and all the handy kitchen gadgets that make summertime abundance much easier to preserve. 😊
I have frozen some before, and I’ve also seen it dehydrated/freeze dried. Many people like it shredded and dehydrated to add back into breads, stews, and soups.
Personally we found that the squash bugs killed ours after the 4th squash. Multiple plants in different locations, 2 years in a row. Since we aren’t huge fans, we have that space to something we liked more. 😆
Think about power outage how u preserve your food? It has to be independent from power, especially in our time.
While this is not something to completely dismiss, it’s also not something to prevent those new to food preservation from storing some extra that they might come across.
COULD something happen? Yes. Is it likely? No.
Why stab the tomatoes at the bottom? Seems like that would make all the juice run out into the bottom of the bag
@@Annabanana727 it helps the skins slip off with just a pinch.
My bags are never full of juice. 🤷♀️
@@thehometownhomestead Thank you!
@@Annabanana727 you’re welcome! Thanks for watching!
Relying on your freezer for food storage, other than short term, is a very bad idea.
Canning allows storage for a very long time.
Nope. I have freezers for short term food storage. I also have solar power to keep my freezers running.
I still can for long term storage.
The main reason that I shared this is because for many people, the idea of canning is a huge hurdle. They already have a freezer, which makes this a great first step for food preservation.
It’s also exceptionally rare that anything would happen to a freezer, making this a great choice for anyone who comes across an abundance of food.
That said, I canned up most of these tomatoes in my upload for this week.
Thanks for watching, and I hope to see you back soon!
What you going to do when the electric goes out for days and days you going to be able to can every thing fast a nuff before it no good
@@debramathews7339 I’m not preserving EVERYTHING like this. I have a canning pantry. This is just to show the possibilities for preservation can start well before the canning process, and be cheaper to start.
Not a good idea to get a smart meter
We don’t have a smart meter.
Hahahahahahhahhahaha
The 'vocal fry' makes her sound like she has a cold......
Was this comment meant to add value in any way, or are you concerned that I’m sick?
No no no! SHTF and your tomatoes are a nasty mess. Dehydrating is much better. Anyone can do it with an oven in their home. Vaccuum seal, and you have preserved tomatoes. Even better put tomatoes in oil and herbs before dehydrating. Use parchment paper and racks that will keep it from slipping through the oven racks. I recycle stuff, so I had smaller racks available.
These are great tips! Thanks for sharing.
The idea behind this upload is to share how those new to preservation can take advantage of extra produce on sale, given to them, or exploding from their garden and not have to feel like they need to undertake a huge process to save their food.
While we all know that things can happen to frozen foods, it’s a rarity and shouldn’t be a reason that people would pass up the chance to save some produce back for the winter, particularly if they’re new to canning or need something quick and easy.
Thanks again for watching and taking the time to comment. I hope to see you back soon!
1. You can use your bbq to can/dry food.
2. I use my oven racks covered in tinfoil to dry food. I put them in the car on hot sunny days. Done by nighttime and no bugs. No electricity either. (Yeah, don’t do garlic or onions 😆😆)
3. Freezer failure: Pack everything up and go camping. 3-4 days later, when back home, everything is cooked/smoked/canned or ready for fridge/freezer. Or, run to buy bagged ice quick. Load top of freezer, possibly sacrificing a few packages. Do not open again. Should last 2-4 days.
4. If general power outage: time for a neighborhood block party ,even in winter. Bring “Tupperware “ and everyone gets eats for the next few days.
5. Desperation: Donate to Food Bank. Most have backup generators. Better than wasting it. Get receipt for value, use as tax write off.
🫶✨
LOVE these suggestions! Thank you for taking the time to share your knowledge, and I hope to see you back soon. 🙌🏻