Hi Jessica! In the Balkans traditionally we ferment sauerkraut for winter. We have huge 40-50l, even 80l containers, put in whole cabbage heads, we just take out the core and fill with some salt. We put shredded cabbage inbetween the heads, put layers of salt and add water. This is done in the fall, when the weather cools down. You have to wait for 40 days at least until it's ready, depending on the temperature. It's stored in a cool and dark place, like the garage - it will emit some smell too, you don't want it in the house 😄 Can be consumed throughout the winter, the mold will form eventually on top but this is not a toxic mold. Good to eat until the spring time. You can make delicious cabbage rolls with minced and smoked meat and rice, it's called sarma 😋
In Poland we do the same. We use ceramic huge container and put the heavy stone on the top to keep all under water. We also ferment cabbage with carrot and other spices as well.
@@joannathatcares Yep, forgot to mention the stone! I was gonna say, if you don't live in a rocky area you ask relatives that do to bring you a nice big flat one next time they visit 😄 people also put a kitchen plate up side down and something heavy on top
@@laurenj.5312 Go generous on the salt, it's what's preventing the bad bacteria from growing. Not a ridiculous amount though, as the whole thing could end up too salty for eating. I find fermented veggies are tastier than those canned in vinegar, but they are also much healthier, if eaten raw in a salad. Some people add a piece of beet to make the sauerkraut pink 😁 I like mine plain. The brine from the fermentation is a well known cure for hangover 😄
I grew up in a household that used that same cone style mill. I always thought it was fun to use. We would process tomato juice, sauce and paste all during the same time frame. After cooking a pot of tomatoes we would ladle into the cone mill and allow the liquid to drain through into the first bowl then move the cone to another bowl before using the pestle to force the cooked tomatoes through the sieve. The original liquid that drained through was jarred up as juice and would immediately be processed while finishing up the sauce so as to not have as many jars sitting there waiting to be processed. My mother was big on assembly line processing. The sauce wouldn't be cooked down since much of the excess liquid had already been removed so it would go straight from that bowl into jars. Once there was the correct number of quarts of tomatoes sauce the rest of the sauce would be dumped into a pan to thicken up for ketchup and tomato paste. While all this was going on there were more tomatoes being cut in halves or quarters to be raw packed for canned tomatoes. Definite advantage to being part of a large family is that you could be getting all these things accomplished at the same time. The one thing I hated was the heat created from multiple canners going well into the night generating heat well into the night . Don't know what type of tomatoes grandma grew (our form of retirement meant that all grandma took care of growing was tomatoes, strawberries and her flowers and us kids did the picking) but I am assuming they were a determinate variety since most of them ripened during the same period. If course there were still plenty of tomatoes that ripened earlier or later than the main crop keeping us in fresh eating and also mixing with green beans to can.
I never comment on videos but you are hands down my favorite channel! You are an amazing mother and person. Wish I had a fraction of the wisdom you have. My husband I smile every time we see your beautiful kids. Oh ya and your cooking/ baking canning skills are top notch! Keep the videos coming, we love them
I have that same feeling ! I’ve canned close to 150 jars in two months ! Something is telling me to can ! I love watching you and your family ! What a great teacher you are !
For the amount of food you put up you need a couple of large roasters. I have one and my sister loans me hers when I need it. I love the way you are teaching your children to do all the things you do.
Love your videos. You are a great teacher. I have learned so much from watching you. Your children are precious and they are learning things that they would never learn in a public setting. You are giving then the greatest gift you could ever imagine and that is how to survive. Awesome Mom
Teaching children just how to cook and prepare food is the best lesson AWESOME! All the BEST! Watching you from Gander Newfoundland and Labrador Canada!
I have a food mill exactly like yours that was my mother's. I've used it many times but never knew I could turn it to use the stand to clean off the pulp!! 😃 So funny. I've always used a rubber spatula to scrape off the outside periodically. I enjoy your videos. Peaceful and informative. Thank you!
Thank you so much for being so real. I love you show your kids fighting because many Christian moms don't show that part of their lives. It's awesome to see how to handle it and once again, to see how great of a mom you are.
Another beautiful video-many thanks! Loved seeing your young sons helping with the sauerkraut and proudly showing the tomatoes. Your videos are such a delight and I look forward to seeing them.
You are the second homestead that recommend the book "nourishing traditions". I ordered it right away. Thanks for the inspiration. It is good to see you accomplish so much in-between your busy day. 🙏🏻💖✨
Our family is on a journey to a cleaner, better home when it comes to the kitchen. We've learned a lot. I borrowed this book from the library and it was incredible what we learned on top of everything else. It just goes to show you you never stop learning.
OMG, my first visit to Three Rivers. Your children are totally adorable! You should feel so very proud to have raised such gorgeous, polite little people. Thank you so much, you've made my day. Blessings from Australia 🙂
His little face was priceless when you told him to wash his hands again😂. My kids do the same thing! You touched that now you have to wash your hands 🙌😂. Such a cutie!
I also turned my two bushel of tomatoes into tomato sauce last week! Have to learn to make the taco sauce as my family likes it a LOT! Thank you for the video!
I have that cookbook!!!!! It is an awesome book.What a wonderful accomplishment, using God's abundance and preserving all that delicious food. Such adorable kids!!!! God's blessings 🙏
It's good to see the little ones helping..it teaches them the right way to do things..you are very patient..be safe & blessed..I so enjoy your videos👍✝️✝️🙏🙏
You're such an awesome momma, Jessica. Even though my mom canned, sewed our clothes, etc. its still so amazing to see women teach their babies to do this. I think your choice of canning more was a terrific idea. You're right!! With the food shortages you cant ever be too safe in my opinion. Thank you for suggesting that book also in another video. I just got it in the mail a day ago. It IS amazing. I'm so excited. I feel we're also SO blessed to live in an age where we can glean from your knowledge. You're such a Proverbs 31 woman!! You take such wonderful care of your family. Thank you for all your hard work and for sharing it with US. God bless and everyone stay well.
You and Gabe❤️❤️❤️❤️❤️, And then John John says “I am your buddy too”❤️❤️❤️❤️❤️. Oh my goodness melted my heart. I replayed it a couple times. I do miss my kids being this age. Now it’s wonderful grandchildren
I hope this format of vlog is an easier way for you and your family because I think it’s fantastic. The amount of information in these 20 minutes was great. Thank you so much for sharing with us. Love and blessings, Rebecca
More great ideas! Never thought to cook the beans with the ham hock in the oven. I always did it on stove top. I learn something new from you all the time. Thank you!!!
I always appreciate you sharing all the creative ways to use and preserve the harvest. I think your family would benefit from and enjoy a victorio stainer. Several parts to wash but really cuts down on time. My boys love to crank it when its time 😁
Oh I bet the sauerkraut is delicious !!! My Dad told me his Mom would make it, put it in a stone ware crock, seal it then bury it in the ground. He said it was quite a treat when it was ready. So healthy ! Yummm!!! tfs 🥰🍃🍂🍁🍎🥰🍃🍂🍁🍎🥰🍃🍂🍁🍎
I am absolutely loving your channel. You are definitely a Proverbs 31 woman. I find myself tuning in to learn and to just relax by your calm manner. Your children are so capable and lovely. Good job mom!! I noticed that you have the same crockpot that I do. The directions clearly state not to lock it while cooking in it so that might be something that you double check. Nourishing traditions is a great book! Thanks for a great vlog.
My mother used a lot less energy. She would used a large mandoline to shred many heads of cabbage and then she would layer it with salt in a very large crock. To me it seemed larger than a 5 gallon bucket but it’s been a lot of years. I couldn’t tell you exactly how many heads of cabbage it was just that it was quite a few. She had a large disk that would fit on the top and then she had a large rock that she would put on top to weigh it down and then top it with cheesecloth and it would be pushed under the table to age. It would take at least 2 of us kids to push it under there as it was too heavy for us to lift. She would check it periodically removing all the scum off the top before opening each time. Once it was ready she would pack it into quart jars and can it. I know it took a couple loads in the canner to get it finished.
Going to use this video in one of my English classes - students will get titles of different videos on different topics and will have to pick what to watch based on the title. Then they will have to tell others what they have learned from the video they picked.
My best friend gave me a good amount of her tomatoes (she has lots of tomato plants) so yesterday I put them with mine and some of the bigger ones I peeled and canned diced tomatoes and then the rest I made into tomato juice. I need to inventory to see how much sauce I have left because maybe the next round I do if my own tomatoes I may make into sauce. I have that very same food mill and I love it!!
Newbie to canning …question if you don’t have a lot of Roma ore paste type tomatoes can you make sauces with other tomatoes but will just need to cook down longer?? Thank you in advance and if Jessica @threerivers see’s this would love your thoughts too😃👍🏼
Wow Awesome Blue Cornbread. I've never had any of that. Looks really tasty. I grew dark burgundy Bloody Butcher Corn this year and looking forward to grinding into cornmeal for some great tasting stuff this winter. Thanks for all your great videos and sharing life with your family. God Bless you always.
OMG! you can make tomato powder/paste with the skins and seeds! I composted mine last year, so glad you said that. Do you have a video showing how you do it!? Okay back the video!
So sweet when John John said I’m your buddy too. 💛 Just goes to show how those young ears listen to everything we say. Nothing like the special connection with your oldest son. They become a friend as well as a child. You have such a beautiful family. I came from a family of 7 kids and loved the upbringing of a large family. Looking forward to future videos. I have a food mill just like yours. I got mine from an estate sale years ago. I absolutely love it. Just made seedless blackberry jam. It came out almost the texture of blackberry butter. Yum
I just discovered your channel and have been binging on your videos the last couple of days. I love watching your children. Mine are all grown and have children of their own. God bless you and your family.
Could you salt the cover with salt and leave over night in cool place (ie garage). My uncle use this techniques on pickle onions, the brine in to jars no canning made pickle onions leave till chist sept oct was pickling onions home made better than shop brought!! I would call the cabage as pickeled cabbage
Super, super, super video!!!!! I so enjoyed watching you and your children in the kitchen!!!!! So sweet!!!!! They will remember these times when they grow up and start their families!!!!!!! Thank you for sharing the way you can also. I am just catching on to things!!!!!!!
If you ever get red cabbage use it to make saurekrut. I prefer it over my green. Whenever I get down to half a quart left I make more. I enjoy it on scrambled eggs, mashed potatoes, brats, and just by itself. I do not like store bought saurekrut now. What do you all eat your saurekrut on or with??
I never would have thought to save the skins and seeds to dehydrate them for powder thank you for that and when you do it please video so I can see how you do it! I absolutely love your videos and that you are teaching your kids such useful skills 🥰
Years ago I used a food mill like that. But then I bought a hand crank food mill. It came with two metal screens to mill through. And it has feet on it that are serrated so that it can sit on different size bowls with out tipping over. And I just find it easier to use. Got rid of the old one. That is what I have used alot this canning year. For Applesauce, pearsauce etc. I use my vitamix for all my tomato sauces. Then I don't have to peel or deseed them. It just grinds it all up. Love my vitamix! Today I'm trying the ketchup recipe that living tradition homestead showed on her show last week. I have been trying to find a real ketchup recipe. Because we go through alot of ketchup here. But everyone I have tried always taste like BBQ sauce not ketchup. So I'm going to try her recipe. Got the tomatoes cooking down since yesterday. Can't wait to try it!
Hey pretty lady I love all your videos, I've been binging! I especially am loving the pantry video's, I know you said you were gonna change it up but I don't care if your cooking the same things from another video, it's always fun to watch! those oatmeal pancakes look amazing I want to make those for my husband is the powder (baking powder)
I have found if you put your salt on the cabbage and let it sit for about an hour, it will release the liquid naturally and wont have to pound so much. Let the salt work for you...
Never seen beans cooked in the oven i guess it be no different then ur slow cooker I enjoy ur videos learned many new things Thanks and god bless u all
I never miss a video love them and you and your family are wonderful,just a little bit of advice never lock the lid on the slow cookerwhen cooking with it only when you're traveling,it's dangerous it can Crack the lid or slow cooker to much pressure building up it's in the book that came with it sweetie I don't want anyone to get hurt..stay safe..much love and God bless you all ❤ 🙏
just found your channel - thank you for teaching us great skills...its called a chinois! Also, to save some time, can you take a stick blender to the tomatoes so you don't have to cut ends off, sieve, and dehydrate separately? I'm all for the lazy way to do things LOL. Maybe you could strain just the quarts you want more like juice, or seedless.
I purchased a newer model of the food mill and I noticed a few problems, one is the holes are too big, many tomatoe seeds came through, and there wasn’t a way to spin it to remove the pulp buildup on the outside! So yes, it’s difficult to find one that has those features in a newer model.
What a wonderful way to start my early morning! I think your gut feelings will prove you right especially if prices keep rising. I've seen blue popcorn but not that blue and never beautiful cornmeal like that! What is the name of it I'd love to try and find some. My daughter in love showed me some purple corn called Cherokee Long ear the other day so I ordered seeds because she was thrilled about it so we will plant some next season. I have the Glass Gem which is also pretty. Thanks for sharing a little part of your world and your kiddo's this morning. Blessings from Texas!!
Melody, I don't know what Jessica uses, however blue cornmeal is a staple for traditional New Mexicans, right along with our green chile. 😋 Anyway, "purple" or blue corn varieties usually all grind up and bake blue. We grown Hopi Gem Corn here but we've used others in the past. You can buy blue corn while from Azure Standard also.
Hi… have you ever thought of using one of those big turkey roasters for your tomatoes and other large canning projects? It would really help you and save time. They are big to store but really worth it!
I love my nesco roaster! Mine is a 12 quart. Wish I had the big 18 quart. Oh well. But I use the heck out of mine. Especially this time of year. I have been making tomato sauce with my tomatoes. But I started adding all different veggies with them. Sort of like V8 juice. But a little thicker. That way I've been using up all those little bits of different veggies from the garden. And I just pressure can the veggie sauce according to the veggie in it that needs the longest process time.
Those pancakes look awesome but I noticed there are no eggs in them. They don't fall apart on you when you cook them? Love how you include your children in all your food preservations. Love your channel. Thank you for taking the time to help us all in so many ways. God Bless!!!
No. When you soak oats they give off a slimy substance and that sort of helps hold them together. We like this recipe in winter when the hens aren't laying as much.
I too just ordered Nourishing Traditions; didn’t know you could dehydrate the tomato skins. I had a food mill like yours- but I think I might have given it away?????
I really enjoy watching people cook and I get nauseated when women cook with there hair down, I get violently sick if I get a hair in my mouth,so nice to see someone cooking with there hair up.
I have long hair also and know first hand how it can shed. I am extremely careful to keep my hair up or back when in the kitchen. I quit watching one channel because her hair was hanging in, over, and on her food she prepared.
Hello Im new to your channel & Preserving food; just a quick question. Can one hot water bath the sauerkraut? I know you're busy so if you don't get to answer its ok. Love & appreciate your videos keep them coming. Beautiful family by the way. Blessings : - )
Hi. I just love your videos! You have such great suggestions for not wasting food. Thank you. Where do you buy your dresses. They look so comfortable. I would like to buy a few.
Hi Jessica! In the Balkans traditionally we ferment sauerkraut for winter. We have huge 40-50l, even 80l containers, put in whole cabbage heads, we just take out the core and fill with some salt. We put shredded cabbage inbetween the heads, put layers of salt and add water. This is done in the fall, when the weather cools down. You have to wait for 40 days at least until it's ready, depending on the temperature. It's stored in a cool and dark place, like the garage - it will emit some smell too, you don't want it in the house 😄 Can be consumed throughout the winter, the mold will form eventually on top but this is not a toxic mold. Good to eat until the spring time. You can make delicious cabbage rolls with minced and smoked meat and rice, it's called sarma 😋
Very interesting, thanks for sharing!
In Poland we do the same. We use ceramic huge container and put the heavy stone on the top to keep all under water. We also ferment cabbage with carrot and other spices as well.
I will try this. I normally add a vinegar brine to the cabbage. Salt will probably taste better.
@@joannathatcares Yep, forgot to mention the stone! I was gonna say, if you don't live in a rocky area you ask relatives that do to bring you a nice big flat one next time they visit 😄 people also put a kitchen plate up side down and something heavy on top
@@laurenj.5312 Go generous on the salt, it's what's preventing the bad bacteria from growing. Not a ridiculous amount though, as the whole thing could end up too salty for eating. I find fermented veggies are tastier than those canned in vinegar, but they are also much healthier, if eaten raw in a salad. Some people add a piece of beet to make the sauerkraut pink 😁 I like mine plain. The brine from the fermentation is a well known cure for hangover 😄
So many lessons are learned by those sweet children...and above all they are all so thoughtful and ambitious. I love watching your family.
I grew up in a household that used that same cone style mill. I always thought it was fun to use. We would process tomato juice, sauce and paste all during the same time frame.
After cooking a pot of tomatoes we would ladle into the cone mill and allow the liquid to drain through into the first bowl then move the cone to another bowl before using the pestle to force the cooked tomatoes through the sieve. The original liquid that drained through was jarred up as juice and would immediately be processed while finishing up the sauce so as to not have as many jars sitting there waiting to be processed. My mother was big on assembly line processing.
The sauce wouldn't be cooked down since
much of the excess liquid had already been removed so it would go straight from that bowl into jars.
Once there was the correct number of quarts of tomatoes sauce the rest of the sauce would be dumped into a pan to thicken up for ketchup and tomato paste.
While all this was going on there were more tomatoes being cut in halves or quarters to be raw packed for canned tomatoes.
Definite advantage to being part of a large family is that you could be getting all these things accomplished at the same time. The one thing I hated was the heat created from multiple canners going well into the night generating heat well into the night .
Don't know what type of tomatoes grandma grew (our form of retirement meant that all grandma took care of growing was tomatoes, strawberries and her flowers and us kids did the picking) but I am assuming they were a determinate variety since most of them ripened during the same period.
If course there were still plenty of tomatoes that ripened earlier or later than the main crop keeping us in fresh eating and also mixing with green beans to can.
I never comment on videos but you are hands down my favorite channel! You are an amazing mother and person. Wish I had a fraction of the wisdom you have. My husband I smile every time we see your beautiful kids. Oh ya and your cooking/ baking canning skills are top notch! Keep the videos coming, we love them
Agreed ❤
I have that same feeling ! I’ve canned close to 150 jars in two months ! Something is telling me to can ! I love watching you and your family ! What a great teacher you are !
For the amount of food you put up you need a couple of large roasters. I have one and my sister loans me hers when I need it. I love the way you are teaching your children to do all the things you do.
Love your videos. You are a great teacher. I have learned so much from watching you. Your children are precious and they are learning things that they would never learn in a public setting. You are giving then the greatest gift you could ever imagine and that is how to survive. Awesome Mom
Teaching children just how to cook and prepare food is the best lesson AWESOME! All the BEST! Watching you from Gander Newfoundland and Labrador Canada!
Gander! I know it! What are ya at?!
We just learned about Labrador in my daughter’s science curriculum- a little of the livestock history and canning! Sincerely interesting!
I adore Nourishing Traditions. The stories woven in with the recipes are so good.
The beans looked delicious--never thought of doing them in the oven! So nice that you had so many willing hands to help in the kitchen.
I love your style of videos. Glad to see you teaching you kids about preserving food. TFS
I have a food mill exactly like yours that was my mother's. I've used it many times but never knew I could turn it to use the stand to clean off the pulp!! 😃 So funny. I've always used a rubber spatula to scrape off the outside periodically. I enjoy your videos. Peaceful and informative. Thank you!
Thank you so much for being so real. I love you show your kids fighting because many Christian moms don't show that part of their lives. It's awesome to see how to handle it and once again, to see how great of a mom you are.
Love your self-sufficiency and another great video!
Jessica,
You give so many great ideas for "no waste" items. Love learning new ways to stretch foods out. Thamk you.
Another beautiful video-many thanks! Loved seeing your young sons helping with the sauerkraut and proudly showing the tomatoes. Your videos are such a delight and I look forward to seeing them.
You are the second homestead that recommend the book "nourishing traditions". I ordered it right away. Thanks for the inspiration. It is good to see you accomplish so much in-between your busy day. 🙏🏻💖✨
Our family is on a journey to a cleaner, better home when it comes to the kitchen. We've learned a lot. I borrowed this book from the library and it was incredible what we learned on top of everything else. It just goes to show you you never stop learning.
OMG, my first visit to Three Rivers. Your children are totally adorable! You should feel so very proud to have raised such gorgeous, polite little people. Thank you so much, you've made my day.
Blessings from Australia 🙂
His little face was priceless when you told him to wash his hands again😂. My kids do the same thing! You touched that now you have to wash your hands 🙌😂. Such a cutie!
I also turned my two bushel of tomatoes into tomato sauce last week!
Have to learn to make the taco sauce as my family likes it a LOT!
Thank you for the video!
I just love my Nourishing Traditions cookbook! We have been eating like my grandparents used to eat.
Good idea to get the tomatoes. I find we use more than you plan.
I have that cookbook!!!!! It is an awesome book.What a wonderful accomplishment, using God's abundance and preserving all that delicious food. Such adorable kids!!!! God's blessings 🙏
It's good to see the little ones helping..it teaches them the right way to do things..you are very patient..be safe & blessed..I so enjoy your videos👍✝️✝️🙏🙏
You're such an awesome momma, Jessica. Even though my mom canned, sewed our clothes, etc. its still so amazing to see women teach their babies to do this. I think your choice of canning more was a terrific idea. You're right!! With the food shortages you cant ever be too safe in my opinion. Thank you for suggesting that book also in another video. I just got it in the mail a day ago. It IS amazing. I'm so excited. I feel we're also SO blessed to live in an age where we can glean from your knowledge. You're such a Proverbs 31 woman!! You take such wonderful care of your family. Thank you for all your hard work and for sharing it with US. God bless and everyone stay well.
I'm canning every bit that is coming out of my garden this year. Also drying and any other way I can think of. Be prepared is my food motto!
Jessica, I am learning so much from you. Thank you. I’m confident to make sauerkraut today for the first time.
I core and bake my tomatoes and peels slide right off for dehydration. Makes it a little easier. Thank you for the info
You and Gabe❤️❤️❤️❤️❤️, And then John John says “I am your buddy too”❤️❤️❤️❤️❤️. Oh my goodness melted my heart. I replayed it a couple times. I do miss my kids being this age. Now it’s wonderful grandchildren
❤️❤️❤️❤️ I love watching you cook and interact with your kiddos! ❤️❤️❤️❤️
The little boys showing the tomatoes to the camera are so cute 😍 aha
I hope this format of vlog is an easier way for you and your family because I think it’s fantastic. The amount of information in these 20 minutes was great. Thank you so much for sharing with us. Love and blessings, Rebecca
More great ideas! Never thought to cook the beans with the ham hock in the oven. I always did it on stove top. I learn something new from you all the time. Thank you!!!
I always appreciate you sharing all the creative ways to use and preserve the harvest. I think your family would benefit from and enjoy a victorio stainer. Several parts to wash but really cuts down on time. My boys love to crank it when its time 😁
Oh I bet the sauerkraut is delicious !!! My Dad told me his Mom would make it, put it in a stone ware crock, seal it then bury it in the ground. He said it was quite a treat when it was ready. So healthy ! Yummm!!! tfs 🥰🍃🍂🍁🍎🥰🍃🍂🍁🍎🥰🍃🍂🍁🍎
I am absolutely loving your channel. You are definitely a Proverbs 31 woman. I find myself tuning in to learn and to just relax by your calm manner. Your children are so capable and lovely. Good job mom!! I noticed that you have the same crockpot that I do. The directions clearly state not to lock it while cooking in it so that might be something that you double check. Nourishing traditions is a great book! Thanks for a great vlog.
My mother used a lot less energy. She would used a large mandoline to shred many heads of cabbage and then she would layer it with salt in a very large crock. To me it seemed larger than a 5 gallon bucket but it’s been a lot of years. I couldn’t tell you exactly how many heads of cabbage it was just that it was quite a few. She had a large disk that would fit on the top and then she had a large rock that she would put on top to weigh it down and then top it with cheesecloth and it would be pushed under the table to age. It would take at least 2 of us kids to push it under there as it was too heavy for us to lift.
She would check it periodically removing all the scum off the top before opening each time.
Once it was ready she would pack it into quart jars and can it. I know it took a couple loads in the canner to get it finished.
Going to use this video in one of my English classes - students will get titles of different videos on different topics and will have to pick what to watch based on the title. Then they will have to tell others what they have learned from the video they picked.
My best friend gave me a good amount of her tomatoes (she has lots of tomato plants) so yesterday I put them with mine and some of the bigger ones I peeled and canned diced tomatoes and then the rest I made into tomato juice. I need to inventory to see how much sauce I have left because maybe the next round I do if my own tomatoes I may make into sauce. I have that very same food mill and I love it!!
Newbie to canning …question if you don’t have a lot of Roma ore paste type tomatoes can you make sauces with other tomatoes but will just need to cook down longer?? Thank you in advance and if Jessica @threerivers see’s this would love your thoughts too😃👍🏼
Great idea using your tomato skins to make tomato powder.
Wow Awesome Blue Cornbread. I've never had any of that. Looks really tasty. I grew dark burgundy Bloody Butcher Corn this year and looking forward to grinding into cornmeal for some great tasting stuff this winter. Thanks for all your great videos and sharing life with your family. God Bless you always.
This channel is so informational and inspiring. So glad I found you.
OMG! you can make tomato powder/paste with the skins and seeds! I composted mine last year, so glad you said that. Do you have a video showing how you do it!? Okay back the video!
So sweet when John John said I’m your buddy too. 💛 Just goes to show how those young ears listen to everything we say. Nothing like the special connection with your oldest son. They become a friend as well as a child. You have such a beautiful family. I came from a family of 7 kids and loved the upbringing of a large family. Looking forward to future videos. I have a food mill just like yours. I got mine from an estate sale years ago. I absolutely love it. Just made seedless blackberry jam. It came out almost the texture of blackberry butter. Yum
I just discovered your channel and have been binging on your videos the last couple of days. I love watching your children. Mine are all grown and have children of their own. God bless you and your family.
Your channel is amazing. I’m enjoying your family and all this wonderful knowledge. Thank you,
I have an old fashion mill like that which I bought at an auction and use it more than I ever thought I would.
I just bought one for $5!! I couldn't believe my luck
God’s blessings to your precious family
Jessica everything looks so good. Those beans and blue cornbread looks yummy. love you sweet family.
Great video!! The books you mentioned are all available on Amazon and are in my cart ready to buy. ☺️
Could you salt the cover with salt and leave over night in cool place (ie garage). My uncle use this techniques on pickle onions, the brine in to jars no canning made pickle onions leave till chist sept oct was pickling onions home made better than shop brought!! I would call the cabage as pickeled cabbage
Super, super, super video!!!!! I so enjoyed watching you and your children in the kitchen!!!!! So sweet!!!!! They will remember these times when they grow up and start their families!!!!!!! Thank you for sharing the way you can also. I am just catching on to things!!!!!!!
Love these videos, look forward to them. Motivation for me :)
Always a blessing to me to watch your videos. The bond with your kiddos is a God given inspiration to many. God bless you and your family.
That pancake recipe looks yummy!
I used a mill like yours way back when, 55 years ago. Wow! Lol!
Peace on your doorstep!
You have the best little helpers !!!❤️
If you ever get red cabbage use it to make saurekrut. I prefer it over my green. Whenever I get down to half a quart left I make more. I enjoy it on scrambled eggs, mashed potatoes, brats, and just by itself. I do not like store bought saurekrut now.
What do you all eat your saurekrut on or with??
Love being part of your life... Thank you for sharing!
I have my mom’s chinois (food mill.) I LOVE it!
Our family used a crock salted the cabbage and filled the crick , put a plate upside down with a heavy weight on it and let it ferment.
Thank you!
I never would have thought to save the skins and seeds to dehydrate them for powder thank you for that and when you do it please video so I can see how you do it! I absolutely love your videos and that you are teaching your kids such useful skills 🥰
That is so wonderful that the boys help. Just great.
love the cabbage leaf lid first heard here, thanks
Years ago I used a food mill like that. But then I bought a hand crank food mill. It came with two metal screens to mill through. And it has feet on it that are serrated so that it can sit on different size bowls with out tipping over. And I just find it easier to use. Got rid of the old one. That is what I have used alot this canning year. For Applesauce, pearsauce etc. I use my vitamix for all my tomato sauces. Then I don't have to peel or deseed them. It just grinds it all up. Love my vitamix! Today I'm trying the ketchup recipe that living tradition homestead showed on her show last week. I have been trying to find a real ketchup recipe. Because we go through alot of ketchup here. But everyone I have tried always taste like BBQ sauce not ketchup. So I'm going to try her recipe. Got the tomatoes cooking down since yesterday. Can't wait to try it!
Hi, I so enjoy watching as about all I manage now. ⭐️⭐️⭐️⭐️⭐️⭐️⭐️💓❤️💙🙏💞🤗
Lol I was just considering doing sauerkraut the other day 🥰... guess I need to get on that!
i have never seen it made that way, thanks!!!!
Hey pretty lady I love all your videos, I've been binging! I especially am loving the pantry video's, I know you said you were gonna change it up but I don't care if your cooking the same things from another video, it's always fun to watch! those oatmeal pancakes look amazing I want to make those for my husband is the powder (baking powder)
Enjoy your family and all your helpers
Another fine video! Love that your children help you!!
I have found if you put your salt on the cabbage and let it sit for about an hour, it will release the liquid naturally and wont have to pound so much. Let the salt work for you...
Great video. I never thought of doing beans in the oven. So much easier than stove top. Thanks for the information.
It's amazing how many things you are able to accomplish each day. I am going to try the beans and ham hocks the oven.
Great video as always 😀
I love your videos, I wish they were longer. Have a great week.
Blessings to all!
You have a beautiful family. Is everyday is a always a stinker or 2. God bless you and your family. How is the home school in this year.?
Doing well. We just started back up this week after a break during heavy canning season
I seen one of those old fashion mills at Rural King yesterday in store I’ve had my for years love it to mill cooked pumpkins also
Never seen beans cooked in the oven i guess it be no different then ur slow cooker
I enjoy ur videos learned many new things
Thanks and god bless u all
I never miss a video love them and you and your family are wonderful,just a little bit of advice never lock the lid on the slow cookerwhen cooking with it only when you're traveling,it's dangerous it can Crack the lid or slow cooker to much pressure building up it's in the book that came with it sweetie I don't want anyone to get hurt..stay safe..much love and God bless you all ❤ 🙏
Very informative! Thank you for sharing.
just found your channel - thank you for teaching us great skills...its called a chinois! Also, to save some time, can you take a stick blender to the tomatoes so you don't have to cut ends off, sieve, and dehydrate separately? I'm all for the lazy way to do things LOL. Maybe you could strain just the quarts you want more like juice, or seedless.
I have three of these mills
Adorable family and love your videos!!
The blue cornbread is just so cool!
I purchased a newer model of the food mill and I noticed a few problems, one is the holes are too big, many tomatoe seeds came through, and there wasn’t a way to spin it to remove the pulp buildup on the outside! So yes, it’s difficult to find one that has those features in a newer model.
Always so interesting!!
What a wonderful way to start my early morning! I think your gut feelings will prove you right especially if prices keep rising. I've seen blue popcorn but not that blue and never beautiful cornmeal like that! What is the name of it I'd love to try and find some. My daughter in love showed me some purple corn called Cherokee Long ear the other day so I ordered seeds because she was thrilled about it so we will plant some next season. I have the Glass Gem which is also pretty. Thanks for sharing a little part of your world and your kiddo's this morning. Blessings from Texas!!
Melody, I don't know what Jessica uses, however blue cornmeal is a staple for traditional New Mexicans, right along with our green chile. 😋 Anyway, "purple" or blue corn varieties usually all grind up and bake blue. We grown Hopi Gem Corn here but we've used others in the past. You can buy blue corn while from Azure Standard also.
Hi… have you ever thought of using one of those big turkey roasters for your tomatoes and other large canning projects? It would really help you and save time. They are big to store but really worth it!
I love my nesco roaster! Mine is a 12 quart. Wish I had the big 18 quart. Oh well. But I use the heck out of mine. Especially this time of year. I have been making tomato sauce with my tomatoes. But I started adding all different veggies with them. Sort of like V8 juice. But a little thicker. That way I've been using up all those little bits of different veggies from the garden. And I just pressure can the veggie sauce according to the veggie in it that needs the longest process time.
I would love to get one!
Great job, very inspiring
My mom had one and both my brother and I asked for it from her estate. No decision yet.
Those pancakes look awesome but I noticed there are no eggs in them. They don't fall apart on you when you cook them? Love how you include your children in all your food preservations. Love your channel. Thank you for taking the time to help us all in so many ways. God Bless!!!
No. When you soak oats they give off a slimy substance and that sort of helps hold them together. We like this recipe in winter when the hens aren't laying as much.
@@threerivershomestead Wonderful. Thank you for your response.
I too just ordered Nourishing Traditions; didn’t know you could dehydrate the tomato skins. I had a food mill like yours- but I think I might have given it away?????
Why do you add citric acid to your tomato sauce? I'm very new to canning and am trying to learn all I can. Thank you so much!
I always fill my cabbage jars with water. Is it better crushing?
I really enjoy watching people cook and I get nauseated when women cook with there hair down, I get violently sick if I get a hair in my mouth,so nice to see someone cooking with there hair up.
I have long hair also and know first hand how it can shed. I am extremely careful to keep my hair up or back when in the kitchen. I quit watching one channel because her hair was hanging in, over, and on her food she prepared.
Looks super yummy! ❤
Hello Im new to your channel & Preserving food; just a quick question. Can one hot water bath the sauerkraut? I know you're busy so if you don't get to answer its ok. Love & appreciate your videos keep them coming. Beautiful family by the way. Blessings : - )
You can hot water bath it, but the heat will kill the beneficial bacteria, unfortunately
Hi. I just love your videos! You have such great suggestions for not wasting food. Thank you. Where do you buy your dresses. They look so comfortable. I would like to buy a few.
Thank you! These dresses were from Bates Sisters Boutique
Good job