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Looks tasty!!

This was a fantastic video. Nobody talk about! Im going to throw some elephant and purple in the front garden bed, leave and see what comes of it! 👌

Looks very delicious ,thank you for sharing this video my friend ❤❤

Excellent sharing and now I'm your new subscriber please stay connected and have a great day ❤️

I have the 78 model. did you use the bigger burner or smaller one. I have tested with the smaller burner and had it come to pressure. My manual says to only put 2 quarts of water. Should I add more?

Ty!

You look really healthy.

Mean less bill ?

Is consnsume less heat .

She said free labor 😂😂😂 thanks for sharing

You need a tomato corer. It's only a couple of bucks on Amazon. Knives cut off to much. Just an idea. That is a huge cabbage. Blessings 😊

I know things are not always made the best, but if you have to worry about banging a wooden spoon on a skillet, you need to move up from your Fisher Price oven and stove.

The first aid kit looks amazing!

Great video! Thank you so much!

Super good video, very useful

A couple of things that I thought might be good to add to your medical is a tourniquet and a thermal blanket

Love this video! Thanks for the explanation of the epipen!

We just use the immersion blender to sauce things. The big chunks of skin get caught in the holes and that's how I strain them.😂

Do I have any need for a saucer? No. Do I now want to own one just in case? Absolutely

That is exactly what I did, the Master closet if perfect for storing all kinds of things that don't fit in my kitchen Pantry.

WINNIE-THE- POOH TEATIME COOKBOOK Inspired by A.A. Milne with decorations by Ernest H. Shepard OATMEAL HONEY BREAD 2 yeast cakes 1 cup lukewarm water Add yeast to lukewarm water and stir til dissolved. 2 cups boiling water 1 cup oatmeal 1 cup butter (2 sticks) 1b/2 cup honey 1 Tablespoon cinnamon 1 Tablespoon salt In a large bowl; Mix together boiling water, oatmeal, butter, honey, cinnamon, and salt in a large bowl and let cool. 2 eggs Mix into large bowl with other batter yeast and eggs. Sift in flour one cup at a time and beat well. 6 1/2 cups flour With floured hands, knead the mixture in a bowl into a soft dough. Cover bowl with a clean clean dish towel and let dough rise in warm place until double in bulk (1 hour). Place on floured board. Knead several times . Divide in half and place in 2 greased 9 x 5 x 3-inch loaf pans. Let Rise in warm place until dough reaches the tps of the loaf pans (1/2 hour). Bake in preheated 375 degrees oven for 45 minutes. Allow to cool in pans under a towel. WELSH RABBIT serves 4 2 Tablespoons butter 1/2 cup cream 1 Tablespoon prepared mustard 1 Tablespoon prepared horseradish 1 teaspoon ground fresh black pepper 1 cup grated cheddar cheese 8 slices sandwich bread Mix together butter, cream, mustard, horseradish, black pepper, cheddar cheese in a saucepan. Place over low heat, stirring constantly until cheese has melted. Take pan off heat. Toast the bread. Pour cheese mixture over toast. Place under grill or broiler until skin forms. CRUMPETS Makes 12 to 18 crumpets 1 1/2 cups all-purpose flour 1 teaspoon sugar 1 teaspoon salt 1 ounce yeast 1 3/4 cups warm milk 2/3 cup warm water 2 eggs Sift together flour, sugar, salt in a bowl. Dissolve yeast in warm milk and add to the flour mixture. Mix in the water and eggs. Beat hard to form a smooth batter. Cover and leave in a warm place for a half hour. Beat again thoroughly and leave to stand in warm place for another half hour. Repeat this process once more. Place a greased frying pan over low heat. Place several crumpet rings or ( any metel ring you have that the size you sant your crumpets) in the pan. Spoon 2 tablespoons of batter into the ring. Leave for 6 minutes, or until underside is golden brown, then turn the rings over carefully and brown the other side. Transfer to a wire rack. Let cool, then remove the rings and repeat process until batter is used up. ORANGE MARMALADE 3 large oranges 2 lemons 2 Tablespoons cornstarch 3 cups water 1 cup sugar Peel the oranges and lemons and slice peel into strips. Seed oranges and cut up the pulp. Save peeled lemons for another use. Mix peels and orange pulp in a small bowl and set aside. In a saucepan, dissolve cornstarch in 1 cup of the water. Add orange mixture and cook, stirring constantly, for 2 to 3 minutes. Add sugar and the rest of the water and cook over medium heat, stirring constantly, until mixture thickens. Spoon marmelade into a crock or jar and allow to cool completely before refrigerating. If stored tightly covered in the refrigerator, marmalade will keep up to 5 days. CREAM CHEESE SPREAD makes 16 small sandwiches 8 ounces soft cream cheese 3 Tablespoons Worcestershire sauce 1 Tablespoon soy sauce 2 Tablespoon garlic powder 8 slices whole-wheat bread tomato, thinly sliced (optional) cucumber, peeled and thinly sliced (optional) Mash cream cheese with a spoon. When soft and fluffy, add Worcestershire sauce, soy sauce, and garlic powder. Mix well. Spread the cream cheese mixture onto 4 slices of bread, add tomato and or cucumber, if desired, and top with 4 slices of bread. Cut into quarters.

If you want some good shelves right now, Sam’s Club has them for $99 and they have the plastic liners on the shelves and they’re six shelves and each shelf is supposed to hold 1000 pounds. Best investment I’ve made recently.

You did a great job 👏

So fun! Thanks for letting me come and learn from you! I love watching your videos and learning from you!

We also use one of our bedroom closets for a pantry. Your food looks so delicious!

I freeze pumpkin in 2 c bags also. Perfect for almost every recipe.

Thank you

What kind of oregano and thyme do you plant? It looks so lush and good.

I loved every part of this. Thsnk you so much. We have this everywhere. I’ll get out today and try this.

thank you for sharing very detailed and helpful

I love tattler lids.

I wanted to share my Mom's 14 day sweet pickles: FROM FARM JOURNAL'S FREEZING AND CANNING COOKBOOK THE RECIPE MOM USED TO MAKE 14-DAY SWEET PICKLES Adaption of heirloom recipe long treasured in country kitchens 14-DAY SWEET PICKLES 3 1/2 QUARTS (2") PICKLING CUCUMBERS 3/4 cup canning/pickling salt Water 6 2/3 cups 5% strength cider vinegar 4 cups sugar 2 tsp. celery seed 5 sticks cinnamon 2 cups sugar Wash cucumbers, slice 1/16" slice off blossom ends. Cut in lengthwise halves or leave whole. Place in 2-gallon sealed crock. Combine salt and 2 qtrs.. water in 3 qt. saucepan. Bring to a rolling boil. Pour over cucumbers. To keep cucumbers submerged in brine, cover with a scalded heavy plate that fits inside crock! Put a weight on top of plate; a glass jar filled with hot water, capped and scalded, makes a good weight. Brine should cover plate by 2 inches for easy skimming; if necessary make additional brine (3 Tbsp.. salt to 1 qt. water) and pour over cucumbers. Cover crock with clean Terry towel; tie with twine. Let stand 7 days at room temperature: EACH DAY, uncover crock and remove yeast film or mold with scalded stainless steel spoon. If mold forms on plate or weight, wash and scald them. Recover with clean towel. On 8th day, drain; remove cucumbers. Wash and scald crock, plate and weight. Rinse cucumbers; return to crock. Pour 2 qtrs.. fresh boiling water over cucumbers. Add plate & weight. Re-cover with clean terry towel. On 9th day repeat. On 10th day repeat. On 11th day , drain; and remove cucumbers. Wash and scald crock, plate and weight and jar.. If cucumber are whole prick each in several places to prevent shriveling when syrup is added. Return cucumbers to crock. Combine vinegar, 4 cups sugar, celery seed and cinnamon in 3 qt. saucepan. Bring to rolling boil; pour over cucumbers. Weight with plate and jar. Re=cover clean terry towel. On 12th day, drain syrup into 3 qt. saucepan, adding 2/3 cup sugar; bring to a boil and pour over cucumbers. Replace plate, weight and jar. recover with clean towel. On 13th day , repeat, adding 2/3 cup sugar. On 14th day, drain syrup into 3qt. saucepan, add remaining 2/3 cup sugar. Pack cucumbers into sterilized hot jars. Bring syrup to boil, remove cinnamon sticks. Pour over cucumbers , filling to within 1/4" of jar top. Wipe rim clean; adjust lids. Process in water bath 5 minutes. Start to count processing time when water in canner returns to a boiling. Remove jars and complete seals unless closures are self=sealing type. Makes 6 pints!

New subscriber. Looking forward to your channel and journey. God bless you all and many prayers 🙏🏻 Nurse Judi in Scottsdale AZ and Eucharistic Minister 🙏🏻 ❤️

Hello, i have been watching different videos for the #ebcc and finding it so very interesting and am learning so much. Thank you for all the videos and love your garden. Have a pleasant day.

❤😊

Another fun new channel I found using the hashtag every bit counts challenge. I love my big roaster too. Great for caramelized onions too. Your tomatoes are lovely !

Omgoodness, use your tomato huller to scrape out Jalepeno membrane and seeds too! I just made 36 poppers to freeze and used it for the first time to do this. One little swoop down, and out go the membrane and seeds! 😊

❤❤❤

Feel fortunate to have found this wonderful video, thank you for sharing! We have plum tree and fig tree guilds & use all of these.. just haven't got them all in yet, but we only require to cover mainly the inner 4 foot radius, from tree trunk(s) outwards re the wellbeing of the trees/using smaller fruit bushes/trees also. Yet anything growing outside of that area also all contributes to healthy permaculture/good healthy growth in our food forest. Long may your harvest blossom and be ripe for the picking 🌟✌🏾☀️🐛🦋🌼

Your dedication to preserving the bounty from your garden over these five days is truly commendable. It’s a testament to your hard work and commitment to self-sufficiency. The care you put into ensuring that the fruits of your labor are preserved for future enjoyment is both inspiring and heartwarming. Thank you for sharing this valuable process with us. And I am Floating Village Life, Hit follow and let's explore together!

I keep all of my canning utensils, canning lids in a tote that way I know where everything is that I need for canning. Love your channel.

Hi there, I'm 63 from NZ, just found your channel today. You wondered why the brining of the cucumbers was necessary. It actually removes some of the water from the cucumbers so that that water doesn't dilute the vinegar, thus rendering the vinegar not a strong enough solution for pickling safely.

My husband puts the cottage cheese on top of the tomatoes and calls it tomato icing lol.

When I was canning, I had a Victoria strainer, didn’t have to stem or peel. Just ran them through and out came sauce. I loved it.

Love these tips and recipes 😍

Thanks!

I have never heard of putting an Oak leaf in pickles. What does the leaf do? This is my first time on your channel

My mom use rub the end of the cuke to pull out the bitterness. What does the oak lead do for the pickles? I have never heard of that

My grandmother was born in 1905 ... During the original homesteading. She and my mother taught me to do that to my cukes. Traveling, I have seen Asian cooks do it, too.... I personal think it works!

Hello am watching and amazed with how your garden supply you with lots a variety of vegetables. Preservation can be a problem. I have learnt something new here like it. Am new in your channel just ❤❤