I try to avoid interplanting just to make sure there is good ventilation, as I've lost entire crops to mould several times. I might try some marigolds in pots at the end of the rows of aubergines though. Thanks for the tip. :)
@@MossyBottom another thing you could try is nasturtiums - they would hang down under your beds and they’re more appealing to the greenfly - so it may deflect their attention (also nasturtium is entirely edible and delicious)
Paramyer haha, I grew nasturtiums too, as well as marigolds, but they just grow like crazy & take over everything 🙈 will save them for the garden in future 😁
In Italy we make enourmous quanties of canned tomatatoes. We wash them , sqeeze the seeds out and put them, directley into glass bottles with a few leaves of basil . After tapping we put the bottles into a big bin. The bottles are kept firm using old cloths and stones or bricks. We light a fire slowly under an iron pirtch where we put our bin on. We bring to the boil for 20 /30 minutes. And leave them until the next day. When the water Is cold. You make a lot more in less time.
Hi, I live in County Cork and I've found that dehydrating veg, filling up a big jar with a mixture of everything, and adding a handful to stews, soups etc is a brilliant way to preserve and store veg. I freeze alot too and I also dehydrate my cherry tomatoes and add them to a large jar with olive oil and herbs. This makes amazing so called sundried tomatoes for the whole year. I could go on and on but I hope this gives you some ideas.
I'm thinking of making a sun-dehydrator next year. It'd be a great project to make a video about. Alas, so much to do, so little time! They do sound delicious though. :)
I do 'hulk soup' which I whizz up until smooth then dehydrate and turn into a powder. Great for adding to stews or just add water to turn into soup again 😋
any green vegetable (like your cabbages, beet leaves, kale and chard, etc) can be dried and added to soups and stews and casseroles as well. Dried they also make an interesting addition to scrambled eggs!
I so agree with what you say about eating seasonally and having different foods to look forward to during the growing season. Much more environmentally friendly too as reduces food miles 😊
Daniel you are good medicine. I was having a no good, terrible, very bad day, then the end of your video brought me back to my happy, peace-loving self once again. Awesome day now. Thank you Daniel. 😊
I am English living in Tennessee - I tried canning my veggies this year for the first time which turned out well but another great way to preserve is dehydrating. This has been very very successful - particularly making powders as well. I don’t buy herbs anymore - I make my own powders.
@@itsmewende no I’m not Wende but I’m really getting into growing herbs and then dehydrating. Some I keep whole for stews etc but others I powder in a coffee grinder. It is 100% more tasteful than buying in the shops where you don’t know how long they have sat there. Garlic powder and onion powders are phenomenal.
I can't wait to get a dehydrator! When you've had a freezer full of your own veg and fruit pack up, (twice in my life) you realize dehydrated for some of the harvest is a good idea too!
@@janreeves5956 I'll have to get myself one now. Funny how you don't think of things yourself, glad you mentioned it here. I saw a show yrs ago about a couple who like winter camping, they had dehydrated strawberries they soaked for topping ice cream, they looked as delicious as they said they were.
Hello from western KS, USA! I usually use my freezer to freeze tomatoes, then when you defrost, skins slip off easily, and they are ready for canning. Keeps a lot of moisture out of my kitchen.
I should really get started on my own homestead. Trinidad has the perfect climate to grow a lot of stuff and for self sufficiency as a whole. Lots of sun for solar and enough rain fall for water storage.
Hi Tami, I'm from Trinidad too. I've actually been looking at land, but I don't know if I will make the move, retirement is near, God willing. But yes, great conditions for homesteading.
I have been enjoying your videos since you started, so thank you for them. I grew up on a farm in Alberta Canada and have been canning tomatoes, and other stuff, for years. Tomatoes have a high water content so what I do, and it makes a nice rich less liquid sauce, is I roast them a bit in the oven first and drain off the liquid which I save in the freezer for soup. There is quite a bit of liquid for each roaster pan. Then I puree the tomatoes, skin seeds and all and then can that sauce (with a bit of salt and a bit of pickling vinegar in each jar for safety) I then water bath process the jars for at least 40 minutes. I just finished canning 20 pints. I read somewhere that the seeds are very nutritious so I always leave them in.
So happy to learn of your wisely chosen lifestyle. Handsome outside kind on the inside especially to your beautiful animals. They are your family and such loyal friends.
WOW I just discovered this channel, and these videos just make my day. Thank you for putting the time and effort into making these. Gives me fine respite from the grind of my desk job, and gives me hope that I could TOO live like this one day.
You're going to have to "pressure can" your beans, not safe to water-bath can. You may have good success with a "Canadian crookneck squash" as it's used to the crazy Canadian weather. You also need to add lemon juice to your canned tomatoes for acidity. You can also dehydrate your tomato skins, grind them until powder comes, add that intense flavour to your soups, stews etc. Dehydrate potatoes sliced very thinly with a mandolin, for scalloped potato dishes. Make sauerkraut with cabbage, water bath can it, so easy. So much you can do sweetheart. Much respect for your journey. ❤ from Canada
I adore watching your videos! As a person who cans or 'jars' (hehe), I would hate for you to lose all of your sauce (or your health!) due to botulism or mold. I'm not sure if you added it and didn't mention it, but adding citric acid to each bottle prior to filling it with tomatoes is important in prevent mold. As someone kindly pointed out, putting those cans sideways can affect the seal of the lid. So for instance, it might seal at first, but after a month or possibly even a few weeks, it might unseal. In America we use canning lids with rings--so I'm not sure of the process for your screw on lids. but I do hope you've used citric acid (or bottled lemon juice!). Also, as a fun thing to try, you can dry your tomato skins, throw them in with a handful of basil and a cup of salt (more or less, depending on how many skins you have) and grind them together. You can then dry the damp salt mixture in an oven and presto! You'll have tomato-basil tasting salt that you can add to soups or eggs, or anything, really! Thank you for always sharing your garden and tidbits of your life with the world--you truly make it a better place to live!
Homegrown tomatoes are the most delicious taste..supermarket ones are tasteless..I so love your garden..you have made a fine little home there..you always take me a little walk down memory lane to my Fathers garden..So delightful to watch.
You would be well served by getting a proper canning kit with a rack, funnel and proper lids for canning if you can. Putting the jars sideways in the water isn't ideal because the tomatoes pressing on the lid might affect the seal making it less reliable. I think it's awesome that you dipping your toes into preserving some of those delicious looking tomatoes. Good luck!
Indeed, I will invest if this is at least semi-successful. It's the first year I've had such a glut of tomatoes, but hopefully the first of many. In terms of the jars, unfortunately they were too big to fit standing upright (submerged) in the biggest pan I own, which is why I turned them. It did seem to work (the lids popped), but I will try and acquire some smaller jars next. The lids of the jars I used have silicone seals in them.
@@MossyBottom my family has always flipped the jars upside down after boiling them to kill bacteria, we keep them upside down until we hear the nice pop of the lid. I haven't extensively tested it, but from the anecdotal evidence I have observed, it creates a wonderful seal and we have stored food sealed this way for multiple years at a time (oftentimes on accident as we forget it on the back of the shelf). Ofcourse, this could be due to our climate, I live in the Midwest which has a far less mild climate than Ireland, either way, I hope this technique works for you as well.
@@MossyBottom Thank you for another interesting video, we're always delighted to see what's happening at Mossy Bottom. With regards to the 'canning' we'd suggest you do some research into the dangers of botulism poisoning. The U.S. Department of Agriculture publishes a "Complete Guide to Home Canning" which includes warnings about low-acid and tomato foods that are not canned correctly. It quotes . . . "All home-canned foods should be canned according to the procedures in this Guide. Low-acid and tomato foods not canned according to the recommendations in this publication or according to other USDA-endorsed recommendations present a risk of botulism." . . . "Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables. The bacterium Clostridium botulinum is destroyed in low-acid foods when they are processed at the correct time and pressure in pressure canners. Using boiling water canners for these foods poses a real risk of botulism poisoning." You can download the USDA guide from here: pressurecanning.co.uk/usda-complete-guide-to-home-canning/ Just boiling to 100 deg C will not provide sufficient temperature to kill any bacteria from producing spores. On the general subject of getting a good jar seal, the air needs to escape from the jar under the water bathing. As it cools it will create a vacuum pulling the lid onto the jar and creating a seal. There's no need to do the lid up really tight, in fact, this prevents air from escaping during heating and puts the jar under strain. Not all jars are designed to withstand the pressure and may crack or explode.
My mum has canned and pickled all my life, and I can't wait to start doing it myself. She recently has gotten into dehydrating, as her garden has produced far more than she needs recently. We've got huge jars of ready-to-boil soups, seasonings and all, lining our shelves. Just measure out what you want, boil it up, and you've got yourself a delicious meal. Especially with homemade breads!
We love Ireland and Mossy Bottom we just love watching .We just love Ireland we will be watching later we can dream about being there we are going to Ireland will have to be next year now.It’s so beautiful wonderful Ireland 🇮🇪.Thank you and peace ☮️.
You actually don’t need to submerge the bottles fully in the hot water, the act of boiling them in the pot of water is enough, though I have always been taught to add a little salt and a good table spoon of lemon juice or vinegar to each bottle to ensure the acidity level are high enough to inhibit bacterial growth. Your gardens are looking beautiful, we are coming into spring here in Australia and we are slowly planting out our greens around the rest of the things are going on at our hodge podge farm. I’m a bit worried a rouge frost might still arrive so we are waiting to plant out tomatoes for a couple more weeks. Great tips on how your keeping the blight away from your crop, I’ll definitely be experimenting this season.
To most, sprouts taste better after frost has hit the ground. Makes them less bitter, and a bit sweeter. That's why most people eat them later in the season.
This must be your best time of year, when you can see so much fresh produce growing. Who wouldn't want to have this life at this time of year? By the time you reach 65, you'll be a dab hand at everything (well, maybe sooner!).
My mom showed me how to preserve tomato sauce but also ratatouille in a quick and efficient way: Ratatouille: put your diced courgettes in a deep pan (the 5L ones), start to cooked them (you can also add peppers and aubergines). Once they are half cooked, add herbs/salt/pepper and diced tomatoes (you can peel them). Let it cook for a while (slowly boiling). Once you see it is ready, simply fill glass jars (the jam ones are great), close well with the lid and turn them upside down. Let them cool for 12hrs and that’s it. Tomato sauce: similar to above. Put you diced tomatoes, add your herbs/salt/pepper and let it boil. Once the tomatoes are well cooked, pass the liquid through a stainless steel moulin to remove the skin and seeds. Put the liquid back on the stove until it starts boiling. Fill the jars, close and turn them. Jam is made in a similar way and it doesn’t go bad. It is even difficult to open the jars by hand (I can’t. I have to use a tool to open them). I can keep the jars for 2 years without any problems.
Please be aware of botulism! Canned foods need to either have high acidity (tomatoes may be fine, but mixed with other veggies for a ratatouille the acidity will not be high enough, just add citric acid) or they have to be canned in a pressure canner! And even foods with high acidity should be processed in a hot water bath canner to ensure high enough temperature for the food to be safe over a long period. I know, I also learned the "just fill into clean jars" method from my grandma, but it is not safe for many foods. Take care ♥️
I have had pretty good luck growing my butternut squash vertically on cattle panels. The fruits are a little smaller than the massive ones from the ground dwellers, but it was easier to keep trimmed and keep up on the pests! Love your lush garden!
Love your channel. x When I was was working in Spain volunteering on ''workaways'' and 'woofing' a few years ago I worked on a farm where we produced so many tomatoes . We used to jar them or preserve them, as you are doing but slightly different method. We had solar power only , so saving electric was important. We would boil down the tomatoes then put them in jars, then put the jars in a big pressure cooker for a few minutes. We could do lots of batches at once . The tomatoes in jars would keep for a year or more and make lovely sauce base for meals. Also with the bell peppers. You chop them, soak them in vinegar and salt for 24hrs, rinse, then jar them in olive oil. They keep for 6 months or more. . Regards. Jayne.
I don't know what the recommendations in Ireland are for canning green beans, but in the USA they need to be pressure canned, because they are a low acid food. Whereas, tomatoes are a high acid food, so water bath canning works for them. Have you considered pickling some of your green bean harvest? Pickled green bean are delicious.
Beautiful! 💚 My peppers all stayed green this year too (they typically do lol Canada has short seasons like Ireland). And my kale looks like your cabbage - all chewed up by the pests lol but still good to eat! 😂
A joy to watch as always… lovely to see your tomatoes sadly we lost ours to blight this year .couldn’t help laughing at the duck at the end when you said your shorts had also come out spot on timing 😂😊🇬🇧
One additional way of canning up tomatoes is to make sauce. Purchase a manual food mill. Core and slice tomatoes into large chunks and boil them. No need to peel or deseed, just put them in the food mill and start cranking. The mill will mash the tomatoes and sieve them into a bowl below leaving skin and seeds in the mill. Then fill your jars with fresh and dense tomato sauce.
Have you thought about tapping on the Irish Tourist Board for some support? Your channel represents what many people in the US and elsewhere would love to experience. A few days on an Irish farm would be a boon to tourism. Thanks for bringing up the potatoes value to the Irish. Great discussion in the comments.
Really nice video. We just North of San Francisco, Ca, and love your channel.Our favorite way to preserve our cherry tomatoes is to oven roast them with a drizzle of oil, then pack them in a large jar, cover with oil and store in the fridge. You can either cut them in half and extract the seeds or roast them whole, slightly different outcome but always delicious and very very welcome once summer is gone.
Hi Mate, we are also in the Wild West of Ireland and fighting the good fight against slugs! We are trying garlic flavoured water sprayed on our veg ATM, good luck from Carrick on Shannon
Wow, I learned so much in this video! I just harvested my potatoes yesterday coincidentally. It was my first time ever digging potato drills and the potatoes I got were absolutely massive! I couldn't believe it. Such joy. And inspired by you and these videos, I actually kept digging into the night because I was enjoying it so much. But my courgettes and cabbages were absolutely mauled by slugs and snails. Is that why you grow your courgettes in the polytunnel? I like your tactic of planting things around the cabbages so that the slugs eat them instead. Thanks as always for sharing this stuff, Daniel! It helps us newbies so much. PS, I'm a filmmaker and I'd like to compliment your cinematography skills! This video looked beautiful. And not just the resolution, but the framing and composition. Nicely done!
Re: greenfly on your aubergines: grow a few herbs ( dill/ coriander) and let them flower or plant flowers like calendula in your tunnel to attract the hoverflies who hoover up the greenfly. 😀
I enjoyed watching your lovely garden. All so green and lush. You can keep the corn silk from your corn havest and dry it to use for tea which is good to flush your kidneys. You can even sell it if there are people interested or use it as tea.
Next time you can your tomatoes, run a thin skewer inside the bottle and go up and down inside the jar a few times to dislodge any large air pockets. This is called debubbling. Sometimes they can't be seen. It helps to settle the product in the bottle.
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Grow all squash on steal fencing. Use polly mesh to hold fruits like a hamic so they can stay above the soil. I do this in the desert of Arizona. You will have a much larger harvest. Works well for large heavy squash like pumpkin.
Amazing how much you've grown, really impressed with your tomato haul! Just a thought for a future video - I am saving like mad to buy my own piece of land and I want to have animals and grow my own veg and fruit. I also want to collect the necessary tools beforehand - could you maybe do a video of the tools you use for building and growing? Thanks xx
Make your cabbage into sauerkraut. You can also can it as a coleslaw. We can tomatoes as pasatta, tomato sauce and canned toms too. They really are some of the greatest things to can! We also make up some cans of ratatouille, great when you want a quick treat.
I make sauerkraut and kimchi with cabbage - the kimchi also uses carrot/spring onion/radish/kohlrabi or other veg you are growing. Great if you like a hot, fermented kick!
Hi Daniel. R.E. your problem with multi-root parsnips. I had the same problem with carrots. I learned that it is caused by the soil being too rich. In the days of 'four course rotation', potatoes where grown in the first year in heavily manured beds, second year was for brasicas, beans and other root veg, the third was for carrots, parsnips, onions and anything else you fancy. The fourth (fallow) year was for peas, clover or grasses for composting. I hope this helps.
Your plants are all so huge and healthy! Someday I hope I'll have success like that. Very happy about your peppers especially! Looking forward to the podcast and adventure at sea! Oh, and if you like oil-and-vinegar salad dressing, a nice treat is kale leaves wilted a little in a saucepan, and then stirred in with some dressing. It makes an interesting and tasty sort of cooked salad, for a side dish.
I grow a lot of carrots and have to cover the beds as soon as they're planted. I use row cover / fleece, it keeps all the animals out, otherwise they love to dig in the beds and wipe out the seedlings.
Our cat used to bring in the baby carrots, we couldn't understand it, until we watched the carrot tops shaking, the cat pouncing, and instead of getting the mole, she'd just pull out the carrot 😅
You may wish to try out pickling your big green beans, too. It's my preferred way to eat preserved beans in the pod, and they are a great accompaniment to any salad!
hello from Alabama USA. I was wondering yesterday where you were ! I always helped my grandparents when they harvested fall crops. Loved digging potatoes and pulling up the peanuts and laying them on cheese cloth to dry. Putting meat in the salt box to cure and cooking out cracklings. Boy, the memories ! Blessings and stay well. Love your videos. Do you have a po box where I could send you some seeds. My husband used to get us yellow watermelons and one called moon and stars. Have you ever heard of those. If you have bugs eating your plants, my granny used to make a pail of soapy water and pour over her plants. Just a thought.
Hi neighbor! I'm from AL too! Just a heads-up - there are probably restrictions on sending seeds. There are even restrictions within or among the States, I learned. A few years back, I had the chance to visit Ireland, and beforehand, I wrote the USDA to see what I might be allowed to bring back as souvenirs (thinking local cheeses, etc). They were pretty strict about seeds and unprocessed foods, so I imagine the EU is similarly strict. Makes sense, protecting against any diseases or fungi that could negatively affect the local plants and wildlife.
I live in Ontario in Canada. If I don't want to can tomatoes or have more than I know what to do with I wash them and let dry. Then I bag them whole in ziplock bags or bread bags and freeze. When I make homemade soup I just pop one or two in. The tomatoe skin and core can be removed easily.
This sounds like a great technique. Can you elaborate on what you mean by dry? Just enough to be dry on the outside, or do you let them get a little dehydrated and shriveled?
That's quite a time intensive method though. I grow a lot of parsnips every year, haha! I wonder how organic farmers grow parsnips commercially. There musts be a more efficient way!
@@MossyBottom I agree with you that it is most likely too much nitrogen, adding sawdust can help to "get rid of" a lot of it. But, if you find that isn't the issue than I suggest deep tilling, about 12 inches(30.48 cm) down, breaking down all the little clumps and removing rocks. Please take this with a grain of salt, im an amateur and don't live in your climate or soil type.
@@MossyBottom I was going to say the same,make the cone shaped holes about 10in deep with a long metal chisel digging bar or similar and then fill with soil,compost mixture,no stones. It doesn't take too long once you get going.Probably can do 100 per hour.Plant 3 seeds and thin to 1. You should have long perfectly straight parsnips then.
All the critterly interruptions at the end gave me a good laugh 😂 My dad always loved growing tomatoes, and my mom would make jars and jars of spaghetti sauce - the house smelled so heavenly in September ❤️
You should consider interplanting Marigolds with your tomato plants - greenfly HATE marigolds - I did it this year and haven’t seen them all season (=
I plant marigolds every year with my toms....definitely works 👍😁
@@lynnrushton7458 my marigolds got mouldy, but tomatoes did well despite the mould beside them
I try to avoid interplanting just to make sure there is good ventilation, as I've lost entire crops to mould several times. I might try some marigolds in pots at the end of the rows of aubergines though. Thanks for the tip. :)
@@MossyBottom another thing you could try is nasturtiums - they would hang down under your beds and they’re more appealing to the greenfly - so it may deflect their attention (also nasturtium is entirely edible and delicious)
Paramyer haha, I grew nasturtiums too, as well as marigolds, but they just grow like crazy & take over everything 🙈 will save them for the garden in future 😁
Don't take this the wrong way... You have a kind of sweetness that is so reminiscent of my grandmother I can't help but watch.
I scoop out the seeds of the tomato before canning,I then dry the seeds,which can be replanted.Cheers from Florida.
In Italy we make enourmous quanties of canned tomatatoes. We wash them , sqeeze the seeds out and put them, directley into glass bottles with a few leaves of basil . After tapping we put the bottles into a big bin. The bottles are kept firm using old cloths and stones or bricks. We light a fire slowly under an iron pirtch where we put our bin on. We bring to the boil for 20 /30 minutes. And leave them until the next day. When the water Is cold. You make a lot more in less time.
maybe you could do a video of this process?
Seeing tomatoes, eggplants and squash makes me feel like Im home in the Philippines at my mums backyard garden.. Such a healthy environment!
Daniel. So looking forward to watch this later. Watching you is like watching a favourite tv show but better🤩🤗
Moss loves you.
Hi, I live in County Cork and I've found that dehydrating veg, filling up a big jar with a mixture of everything, and adding a handful to stews, soups etc is a brilliant way to preserve and store veg. I freeze alot too and I also dehydrate my cherry tomatoes and add them to a large jar with olive oil and herbs. This makes amazing so called sundried tomatoes for the whole year. I could go on and on but I hope this gives you some ideas.
I'm thinking of making a sun-dehydrator next year. It'd be a great project to make a video about. Alas, so much to do, so little time! They do sound delicious though. :)
Ooo do have a go at making the dehydrator, I’d love to see how you get on!
I do 'hulk soup' which I whizz up until smooth then dehydrate and turn into a powder. Great for adding to stews or just add water to turn into soup again 😋
any green vegetable (like your cabbages, beet leaves, kale and chard, etc) can be dried and added to soups and stews and casseroles as well. Dried they also make an interesting addition to scrambled eggs!
Any recommendation for a dehydrator? I'd really like to get 1
Oh, I forgot to comment on your song/singing. Well done on that too!
Please keep the outtakes included!!! Delightful 🥰
I so agree with what you say about eating seasonally and having different foods to look forward to during the growing season. Much more environmentally friendly too as reduces food miles 😊
Omg!! Those veggies inside that polytunnel are amazing! Superb harvest right there!
Daniel you are good medicine. I was having a no good, terrible, very bad day, then the end of your video brought me back to my happy, peace-loving self once again. Awesome day now. Thank you Daniel. 😊
I am English living in Tennessee - I tried canning my veggies this year for the first time which turned out well but another great way to preserve is dehydrating. This has been very very successful - particularly making powders as well. I don’t buy herbs anymore - I make my own powders.
Are you by chance the one behind the blog....A Brit in Tennessee.?
That's great how you're making your own powders.
@@itsmewende no I’m not Wende but I’m really getting into growing herbs and then dehydrating. Some I keep whole for stews etc but others I powder in a coffee grinder. It is 100% more tasteful than buying in the shops where you don’t know how long they have sat there. Garlic powder and onion powders are phenomenal.
@@janreeves5956 have you looked into medicinal uses off herbs? Amazing.
I can't wait to get a dehydrator! When you've had a freezer full of your own veg and fruit pack up, (twice in my life) you realize dehydrated for some of the harvest is a good idea too!
@@janreeves5956
I'll have to get myself one now. Funny how you don't think of things yourself, glad you mentioned it here. I saw a show yrs ago about a couple who like winter camping, they had dehydrated strawberries they soaked for topping ice cream, they looked as delicious as they said they were.
What a lovely dog. Looks very sweet
Leather britches beans, dry green beans, very good in winter
Hello from western KS, USA! I usually use my freezer to freeze tomatoes, then when you defrost, skins slip off easily, and they are ready for canning. Keeps a lot of moisture out of my kitchen.
Stellar video, thank you! I love your outakes, with all the squawking of hens and ducks. Priceless!
Love the shape of the peppers and of course the Mangelwurzel; never seen anything like that before
I should really get started on my own homestead. Trinidad has the perfect climate to grow a lot of stuff and for self sufficiency as a whole. Lots of sun for solar and enough rain fall for water storage.
Where's that
@@Prince-yr1ln It's in the Caribbean. It's a twin island nation (Trinidad and Tobago) near to Venezuela.
Hi Tami,
I'm from Trinidad too. I've actually been looking at land, but I don't know if I will make the move, retirement is near, God willing. But yes, great conditions for homesteading.
Hey I'm from Trinidad ayeeee. I wanna start my own homestead too
I have been enjoying your videos since you started, so thank you for them. I grew up on a farm in Alberta Canada and have been canning tomatoes, and other stuff, for years. Tomatoes have a high water content so what I do, and it makes a nice rich less liquid sauce, is I roast them a bit in the oven first and drain off the liquid which I save in the freezer for soup. There is quite a bit of liquid for each roaster pan. Then I puree the tomatoes, skin seeds and all and then can that sauce (with a bit of salt and a bit of pickling vinegar in each jar for safety) I then water bath process the jars for at least 40 minutes. I just finished canning 20 pints. I read somewhere that the seeds are very nutritious so I always leave them in.
So happy to learn of your wisely chosen lifestyle. Handsome outside kind on the inside especially to your beautiful animals. They are your family and such loyal friends.
Great video as always
Thank you for wonderful entertainment, cheers from Tasmania.
You have crested a delightful garden of Eden Daniel. Love the superabundance of tomatoes and potatoes! Just wow!
every time you share a piece of your life with us, it's a party! wonderful
Moss was very enthusiastic about helping with the potato harvesting😂 and the ducks and rooster have a perfect sense of comic timing.
Great video.i sure enjoyed seeing your marvelous garden
WOW I just discovered this channel, and these videos just make my day. Thank you for putting the time and effort into making these. Gives me fine respite from the grind of my desk job, and gives me hope that I could TOO live like this one day.
It was lovely seeing Moss helping you to dig up the potatoes.
You're going to have to "pressure can" your beans, not safe to water-bath can. You may have good success with a "Canadian crookneck squash" as it's used to the crazy Canadian weather.
You also need to add lemon juice to your canned tomatoes for acidity. You can also dehydrate your tomato skins, grind them until powder comes, add that intense flavour to your soups, stews etc.
Dehydrate potatoes sliced very thinly with a mandolin, for scalloped potato dishes.
Make sauerkraut with cabbage, water bath can it, so easy.
So much you can do sweetheart. Much respect for your journey. ❤ from Canada
I adore watching your videos! As a person who cans or 'jars' (hehe), I would hate for you to lose all of your sauce (or your health!) due to botulism or mold. I'm not sure if you added it and didn't mention it, but adding citric acid to each bottle prior to filling it with tomatoes is important in prevent mold. As someone kindly pointed out, putting those cans sideways can affect the seal of the lid. So for instance, it might seal at first, but after a month or possibly even a few weeks, it might unseal.
In America we use canning lids with rings--so I'm not sure of the process for your screw on lids. but I do hope you've used citric acid (or bottled lemon juice!).
Also, as a fun thing to try, you can dry your tomato skins, throw them in with a handful of basil and a cup of salt (more or less, depending on how many skins you have) and grind them together. You can then dry the damp salt mixture in an oven and presto! You'll have tomato-basil tasting salt that you can add to soups or eggs, or anything, really!
Thank you for always sharing your garden and tidbits of your life with the world--you truly make it a better place to live!
Homegrown tomatoes are the most delicious taste..supermarket ones are tasteless..I so love your garden..you have made a fine little home there..you always take me a little walk down memory lane to my Fathers garden..So delightful to watch.
Great singing at the end - really enjoyed that! And watching Moss ‘helping’ you dig out the potatoes 🤣
You would be well served by getting a proper canning kit with a rack, funnel and proper lids for canning if you can. Putting the jars sideways in the water isn't ideal because the tomatoes pressing on the lid might affect the seal making it less reliable. I think it's awesome that you dipping your toes into preserving some of those delicious looking tomatoes. Good luck!
Indeed, I will invest if this is at least semi-successful. It's the first year I've had such a glut of tomatoes, but hopefully the first of many.
In terms of the jars, unfortunately they were too big to fit standing upright (submerged) in the biggest pan I own, which is why I turned them. It did seem to work (the lids popped), but I will try and acquire some smaller jars next. The lids of the jars I used have silicone seals in them.
@@MossyBottom my family has always flipped the jars upside down after boiling them to kill bacteria, we keep them upside down until we hear the nice pop of the lid. I haven't extensively tested it, but from the anecdotal evidence I have observed, it creates a wonderful seal and we have stored food sealed this way for multiple years at a time (oftentimes on accident as we forget it on the back of the shelf). Ofcourse, this could be due to our climate, I live in the Midwest which has a far less mild climate than Ireland, either way, I hope this technique works for you as well.
@@MossyBottom Thank you for another interesting video, we're always delighted to see what's happening at Mossy Bottom.
With regards to the 'canning' we'd suggest you do some research into the dangers of botulism poisoning.
The U.S. Department of Agriculture publishes a "Complete Guide to Home Canning" which includes warnings about low-acid and tomato foods that are not canned correctly.
It quotes . . . "All home-canned foods should be canned according to the procedures in this Guide. Low-acid and tomato foods not canned according to the recommendations in this publication or according to other USDA-endorsed recommendations present a risk of botulism." . . . "Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables. The bacterium Clostridium botulinum is destroyed in low-acid foods when they are processed at the correct time and pressure in pressure canners. Using boiling water canners for these foods poses a real risk of botulism poisoning."
You can download the USDA guide from here: pressurecanning.co.uk/usda-complete-guide-to-home-canning/
Just boiling to 100 deg C will not provide sufficient temperature to kill any bacteria from producing spores.
On the general subject of getting a good jar seal, the air needs to escape from the jar under the water bathing. As it cools it will create a vacuum pulling the lid onto the jar and creating a seal. There's no need to do the lid up really tight, in fact, this prevents air from escaping during heating and puts the jar under strain. Not all jars are designed to withstand the pressure and may crack or explode.
As some other threads suggest putting them ouside down should be enough. Even without boiling the jars
@@facelessdrone That's good to know. I was always taught to never put pressure on the lids so I've always put them in the canner upright.
My mum has canned and pickled all my life, and I can't wait to start doing it myself. She recently has gotten into dehydrating, as her garden has produced far more than she needs recently. We've got huge jars of ready-to-boil soups, seasonings and all, lining our shelves. Just measure out what you want, boil it up, and you've got yourself a delicious meal. Especially with homemade breads!
I got my allotment last year just before lock down and that's what led me to canning and dehydration. It's a game changer and quite adictive.
We love Ireland and Mossy Bottom we just love watching .We just love Ireland we will be watching later we can dream about being there we are going to Ireland will have to be next year now.It’s so beautiful wonderful Ireland 🇮🇪.Thank you and peace ☮️.
You actually don’t need to submerge the bottles fully in the hot water, the act of boiling them in the pot of water is enough, though I have always been taught to add a little salt and a good table spoon of lemon juice or vinegar to each bottle to ensure the acidity level are high enough to inhibit bacterial growth.
Your gardens are looking beautiful, we are coming into spring here in Australia and we are slowly planting out our greens around the rest of the things are going on at our hodge podge farm. I’m a bit worried a rouge frost might still arrive so we are waiting to plant out tomatoes for a couple more weeks. Great tips on how your keeping the blight away from your crop, I’ll definitely be experimenting this season.
Magnificent. Absolutely magnificent.
To most, sprouts taste better after frost has hit the ground. Makes them less bitter, and a bit sweeter. That's why most people eat them later in the season.
This must be your best time of year, when you can see so much fresh produce growing.
Who wouldn't want to have this life at this time of year?
By the time you reach 65, you'll be a dab hand at everything (well, maybe sooner!).
Seriously, I was just wishing Mossy Bottom would post more videos and boom 🤗🇦🇺
My granny always grew tons of pumpkins outside in full sun in her garden in Derry.
My mom showed me how to preserve tomato sauce but also ratatouille in a quick and efficient way:
Ratatouille: put your diced courgettes in a deep pan (the 5L ones), start to cooked them (you can also add peppers and aubergines). Once they are half cooked, add herbs/salt/pepper and diced tomatoes (you can peel them). Let it cook for a while (slowly boiling). Once you see it is ready, simply fill glass jars (the jam ones are great), close well with the lid and turn them upside down. Let them cool for 12hrs and that’s it.
Tomato sauce: similar to above. Put you diced tomatoes, add your herbs/salt/pepper and let it boil. Once the tomatoes are well cooked, pass the liquid through a stainless steel moulin to remove the skin and seeds. Put the liquid back on the stove until it starts boiling. Fill the jars, close and turn them.
Jam is made in a similar way and it doesn’t go bad. It is even difficult to open the jars by hand (I can’t. I have to use a tool to open them). I can keep the jars for 2 years without any problems.
Yes for shorter storage it is more than fine. Especially with new clear jars not used before
Please be aware of botulism! Canned foods need to either have high acidity (tomatoes may be fine, but mixed with other veggies for a ratatouille the acidity will not be high enough, just add citric acid) or they have to be canned in a pressure canner! And even foods with high acidity should be processed in a hot water bath canner to ensure high enough temperature for the food to be safe over a long period.
I know, I also learned the "just fill into clean jars" method from my grandma, but it is not safe for many foods. Take care ♥️
I have had pretty good luck growing my butternut squash vertically on cattle panels. The fruits are a little smaller than the massive ones from the ground dwellers, but it was easier to keep trimmed and keep up on the pests! Love your lush garden!
I love how Moss is right there close by watching the whole time you are digging the potatoes 🐶🥰
Wow…. Your garden is super impressive!!!…. It has gotten HUGE!! Your homestead has come a long, long way….
Looking good Daniel. And your garden looks great too.🌺🌼🥀🌻
Love your channel. x When I was was working in Spain volunteering on ''workaways'' and 'woofing' a few years ago I worked on a farm where we produced so many tomatoes . We used to jar them or preserve them, as you are doing but slightly different method. We had solar power only , so saving electric was important. We would boil down the tomatoes then put them in jars, then put the jars in a big pressure cooker for a few minutes. We could do lots of batches at once . The tomatoes in jars would keep for a year or more and make lovely sauce base for meals. Also with the bell peppers. You chop them, soak them in vinegar and salt for 24hrs, rinse, then jar them in olive oil. They keep for 6 months or more. . Regards. Jayne.
"Even one I consider a success" ☺️ that's the spirit.
Harvest time is the best time! I am loving your channel’s, land’s, and personal growth over the years. Today you look content and satisfied.
Lovely video. Moss is a sweetheart. ilona xxx
Look into the Italian method of preserving tomatoes by making passata. You'll need a food mill.
I don't know what the recommendations in Ireland are for canning green beans, but in the USA they need to be pressure canned, because they are a low acid food. Whereas, tomatoes are a high acid food, so water bath canning works for them. Have you considered pickling some of your green bean harvest? Pickled green bean are delicious.
I didn't know you could pickle them, but that makes sense. My mom makes a vinegar-based bean salad; would they be good to use in that?
This remains my favourite channel on TH-cam, keep up the great and wholesome work Daniel. 👏
Beautiful! 💚 My peppers all stayed green this year too (they typically do lol Canada has short seasons like Ireland). And my kale looks like your cabbage - all chewed up by the pests lol but still good to eat! 😂
So funny how the animals appear to be heckling you. They just want to make sure their voice gets heard too!
I agree Daniel, home grown organic tomatoes taste so much better that any shop bought!
A joy to watch as always… lovely to see your tomatoes sadly we lost ours to blight this year .couldn’t help laughing at the duck at the end when you said your shorts had also come out spot on timing 😂😊🇬🇧
One additional way of canning up tomatoes is to make sauce. Purchase a manual food mill. Core and slice tomatoes into large chunks and boil them. No need to peel or deseed, just put them in the food mill and start cranking. The mill will mash the tomatoes and sieve them into a bowl below leaving skin and seeds in the mill. Then fill your jars with fresh and dense tomato sauce.
Adorable Dog!
Have you thought about tapping on the Irish Tourist Board for some support? Your channel represents what many people in the US and elsewhere would love to experience. A few days on an Irish farm would be a boon to tourism. Thanks for bringing up the potatoes value to the Irish. Great discussion in the comments.
Really nice video. We just North of San Francisco, Ca, and love your channel.Our favorite way to preserve our cherry tomatoes is to oven roast them with a drizzle of oil, then pack them in a large jar, cover with oil and store in the fridge. You can either cut them in half and extract the seeds or roast them whole, slightly different outcome but always delicious and very very welcome once summer is gone.
Lots of good memories canning tomatoes in Italy when I was a child 🖐🍅
You can trellis squash like you do your tomatoes and prune them so they get better air flow. Saves space and helps a lot with blight.
Hi Mate, we are also in the Wild West of Ireland and fighting the good fight against slugs!
We are trying garlic flavoured water sprayed on our veg ATM, good luck from Carrick on Shannon
Wow, I learned so much in this video! I just harvested my potatoes yesterday coincidentally. It was my first time ever digging potato drills and the potatoes I got were absolutely massive! I couldn't believe it. Such joy. And inspired by you and these videos, I actually kept digging into the night because I was enjoying it so much. But my courgettes and cabbages were absolutely mauled by slugs and snails. Is that why you grow your courgettes in the polytunnel? I like your tactic of planting things around the cabbages so that the slugs eat them instead. Thanks as always for sharing this stuff, Daniel! It helps us newbies so much.
PS, I'm a filmmaker and I'd like to compliment your cinematography skills! This video looked beautiful. And not just the resolution, but the framing and composition. Nicely done!
Keep ducks for the slugs and snails.
Re: greenfly on your aubergines: grow a few herbs ( dill/ coriander) and let them flower or plant flowers like calendula in your tunnel to attract the hoverflies who hoover up the greenfly. 😀
I enjoyed watching your lovely garden. All so green and lush. You can keep the corn silk from your corn havest and dry it to use for tea which is good to flush your kidneys. You can even sell it if there are people interested or use it as tea.
Delightful, insightful and inspiring as always. Thanks for sharing your life here with us on TH-cam.
Kohlrabi is excellent sliced, the fried in butter. Salt & Pepper.
I have bottled tomatoes and beetroot years ago, recently thinking to start it again. Loved the video.
Next time you can your tomatoes, run a thin skewer inside the bottle and go up and down inside the jar a few times to dislodge any large air pockets. This is called debubbling. Sometimes they can't be seen. It helps to settle the product in the bottle.
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Grow all squash on steal fencing. Use polly mesh to hold fruits like a hamic so they can stay above the soil. I do this in the desert of Arizona. You will have a much larger harvest. Works well for large heavy squash like pumpkin.
Sauerkraut with your cabbage 🥬
You’re so lovely. It all looks amazing. Well done.
Was that duck laughing at your legs in shorts? Great timing. 😂😂
Adorable Cats!
Amazing how much you've grown, really impressed with your tomato haul! Just a thought for a future video - I am saving like mad to buy my own piece of land and I want to have animals and grow my own veg and fruit. I also want to collect the necessary tools beforehand - could you maybe do a video of the tools you use for building and growing? Thanks xx
Another great video! I so enjoy your videos. You have a calming voice. You explain everything so well. Have a great day. (I love your dog so cute)
Make your cabbage into sauerkraut. You can also can it as a coleslaw. We can tomatoes as pasatta, tomato sauce and canned toms too. They really are some of the greatest things to can! We also make up some cans of ratatouille, great when you want a quick treat.
I make sauerkraut and kimchi with cabbage - the kimchi also uses carrot/spring onion/radish/kohlrabi or other veg you are growing. Great if you like a hot, fermented kick!
Great tomatoes!
Adorable Roosters!
Yay 😀 totally relaxing videos for this introvert, thanks for sharing with us!
I freeze tomatoes whole then get them out to make sauces and soups etc when I need them.
I do too
Hi Daniel. R.E. your problem with multi-root parsnips. I had the same problem with carrots. I learned that it is caused by the soil being too rich. In the days of 'four course rotation', potatoes where grown in the first year in heavily manured beds, second year was for brasicas, beans and other root veg, the third was for carrots, parsnips, onions and anything else you fancy. The fourth (fallow) year was for peas, clover or grasses for composting. I hope this helps.
Your plants are all so huge and healthy! Someday I hope I'll have success like that. Very happy about your peppers especially! Looking forward to the podcast and adventure at sea!
Oh, and if you like oil-and-vinegar salad dressing, a nice treat is kale leaves wilted a little in a saucepan, and then stirred in with some dressing. It makes an interesting and tasty sort of cooked salad, for a side dish.
Moss, the best potato harvester 🐕🥔🥔🥰 such abundance 🧡 would love to meet the volunteers too next time 💙
I had a problem with slugs in my garden until I acquired a resident hedgehog (made my garden hedgehog friendly) slugs no longer a problem!
The way Moss looks at you! Happiest dog in the world.
Gorgeous tomatoes!
I grow a lot of carrots and have to cover the beds as soon as they're planted. I use row cover / fleece, it keeps all the animals out, otherwise they love to dig in the beds and wipe out the seedlings.
Our cat used to bring in the baby carrots, we couldn't understand it, until we watched the carrot tops shaking, the cat pouncing, and instead of getting the mole, she'd just pull out the carrot 😅
My dogs actually pull them out and eat them lol !
You may wish to try out pickling your big green beans, too. It's my preferred way to eat preserved beans in the pod, and they are a great accompaniment to any salad!
hello from Alabama USA. I was wondering yesterday where you were ! I always helped my grandparents when they harvested fall crops. Loved digging potatoes and pulling up the peanuts and laying them on cheese cloth to dry. Putting meat in the salt box to cure and cooking out cracklings. Boy, the memories ! Blessings and stay well. Love your videos. Do you have a po box where I could send you some seeds. My husband used to get us yellow watermelons and one called moon and stars. Have you ever heard of those. If you have bugs eating your plants, my granny used to make a pail of soapy water and pour over her plants. Just a thought.
Hi neighbor! I'm from AL too!
Just a heads-up - there are probably restrictions on sending seeds. There are even restrictions within or among the States, I learned. A few years back, I had the chance to visit Ireland, and beforehand, I wrote the USDA to see what I might be allowed to bring back as souvenirs (thinking local cheeses, etc). They were pretty strict about seeds and unprocessed foods, so I imagine the EU is similarly strict. Makes sense, protecting against any diseases or fungi that could negatively affect the local plants and wildlife.
Make sauerkraut from your cabbage. I add carrots some onion and make naturally fermented coleslaw.
I live in Ontario in Canada. If I don't want to can tomatoes or have more than I know what to do with I wash them and let dry. Then I bag them whole in ziplock bags or bread bags and freeze. When I make homemade soup I just pop one or two in. The tomatoe skin and core can be removed easily.
This sounds like a great technique. Can you elaborate on what you mean by dry? Just enough to be dry on the outside, or do you let them get a little dehydrated and shriveled?
Parsnips : make a parsnip shaped hole, fill with sieved soil,even a small stone will cause the root to split .
That's quite a time intensive method though. I grow a lot of parsnips every year, haha! I wonder how organic farmers grow parsnips commercially. There musts be a more efficient way!
@@MossyBottom I agree with you that it is most likely too much nitrogen, adding sawdust can help to "get rid of" a lot of it. But, if you find that isn't the issue than I suggest deep tilling, about 12 inches(30.48 cm) down, breaking down all the little clumps and removing rocks. Please take this with a grain of salt, im an amateur and don't live in your climate or soil type.
@@MossyBottom I was going to say the same,make the cone shaped holes about 10in deep with a long metal chisel digging bar or similar and then fill with soil,compost mixture,no stones. It doesn't take too long once you get going.Probably can do 100 per hour.Plant 3 seeds and thin to 1. You should have long perfectly straight parsnips then.
Moss helping to dig out potatoes 🥔 😂
All the critterly interruptions at the end gave me a good laugh 😂
My dad always loved growing tomatoes, and my mom would make jars and jars of spaghetti sauce - the house smelled so heavenly in September ❤️