Hello. I read your about section. Sorry about the death of your friend. There are a lot of you tubers on here that would help and give advice, tips and pointers on here. I have friends that love to help out.. my hubby and I have just a small little homestead, turkeys, chickens and Dogs. At this point in time, I'm trying to preserve food, any way that I can.. can, freeze and dehydrate, would love to own a freeze dryer, but , we can't afford one, lol. It's nice to meet you. I shared channels on my community tab.. I'm liking your content. I'm going to share out your channel.. You got this!!
I think it is such a nice community - the homesteaders + TH-camrs, that share their experiences, explain things and are there for one-another. I too, would love a freeze dryer...but like you, it is not something I can be spending that amount of money on. I am also unsure if I really NEED one. I can dehydrate, cure, can, salt, water-glass and otherwise store different types of food...do I really want it powdered? Maybe only a few foods, but I really don't know if I would use it for most things... 🤔
Thanks for confirming (approximately) my proportions of water to blossoms, then tea to sugar! I'm making goldenrod funny honey for the first time. I've made funny honeys with dandelion and white clover before using allulose and xanthum gum. Next time I'll be sure to exclude a bit more stem to see if flavor is improved. Its nice to have a naturally flavored honey substitute that's relatively inexpensive when you are diabetic. Thanks for your expertise.
Hi Lorim. I prefer the Golden rod Syrup over the Jelly. It is so close to honey, it's uncanny! What do you use as a sweetener? What is your recipe for a diabetic version? - you should make a video of these great things you do to keep your diabetes in check - share with others - sounds like you have some knowledge to share. I am familiar with Xanthan gum (did the Keto-thing for quite a while) I used Monk sugar for most of my sweetening tasks. However It was cheaper to go on a "starvation" diet then to keep up the Keto - LOL. I choose to forage for my daily "weeds" and keep a healthier diet with what nature provides. I once thought I was diabetic, but a blood test proved different - I prefer to use natural cures than synthetic. ( I despise the big Pharm-industry for what it does). Not to change anything you do, but have you researched Bitter gourd or Bitter melon for diabetes?
I found keto relatively easy once I became ketovore and OMAD. It's returned my blood sugar back to normal, my cholesterol dropped 30 points, my triglycerides dropped 100 and most important of all - I'm no longer hungry all the time. Yes, keto can be expensive if you buy premade stuff or bake a lot - I'm more heavily meat and veg with very low carb Ninja Creami ice cream. I'm very texture-affected so the substitute baked goods out there are just not good enough for me not to spit them out. For me its really just the sweeteners that are extra pricey but I stock up when things go on sale or end up at odd/big lots stores. The erythritol-based sweeteners do not do honey, curds, jams, condiments, caramels, etc. very well as they crystallize quite badly when using large amounts. Allulose-based sweeteners (I usually just get straight allulose online then mix with stevia extract powder myself) work better for those things but will make baked goods soft. However allulose has a low burning point so I use the erythritol in rubs and baking. I play with the weeds in my little city yard: dandelion greens in the spring, chives, black raspberries, apple mint, dandelion flowers, clover flowers, violets and now goldenrod. I urban forage serviceberries and mulberries. I've been low carb freezer jamming for years now! It is cheaper (and not so much time in the kitchen) to only eat once a day too!
@@lorim.4136 , thanks for all your insight - very interesting. Yes, I baked a lot of keto stuff (breads mainly) That's my vice Fresh Baked Bread! Growing up, everything was made from scratch. Questionable substitutes were used when the right ingrediencies were not on hand. Our mom was a forager and we ate things nobody else would even consider. I did Keto for about 16 months - Alone - Daily meals were very difficult for me back then as I had to make different meals every day, as all other family members were on a "normal" diet. Very difficult, when you are making meals from scratch and can't do much taste testing (taste and spit it out - even though it tasted wonderful). In the end I decided to just stop and go back to routine meals, avoiding processed foods as much as possible. When I started Keto, there were no ready made Keto-foods on shelves, so everything was homemade. My fondest memory was being invited to a family affair, going there, knowing I will not eat anything....then finding out the host heard I was doing Keto, researched enough to make me some nice soup. But usually the feeling of being left out, or having to explain Keto in Lehman's terms was enough for me to avoid gatherings altogether.
@@haireyhomestead3820 Totally understand, I've become a bring-my-own gal at gatherings or just hang out with folks drinking ice water, even at restaurants. It helped that I wasn't cooking for others for sure.
Hello. I read your about section. Sorry about the death of your friend. There are a lot of you tubers on here that would help and give advice, tips and pointers on here. I have friends that love to help out.. my hubby and I have just a small little homestead, turkeys, chickens and Dogs. At this point in time, I'm trying to preserve food, any way that I can.. can, freeze and dehydrate, would love to own a freeze dryer, but , we can't afford one, lol. It's nice to meet you. I shared channels on my community tab.. I'm liking your content. I'm going to share out your channel.. You got this!!
I think it is such a nice community - the homesteaders + TH-camrs, that share their experiences, explain things and are there for one-another. I too, would love a freeze dryer...but like you, it is not something I can be spending that amount of money on. I am also unsure if I really NEED one. I can dehydrate, cure, can, salt, water-glass and otherwise store different types of food...do I really want it powdered? Maybe only a few foods, but I really don't know if I would use it for most things... 🤔
Thanks for confirming (approximately) my proportions of water to blossoms, then tea to sugar! I'm making goldenrod funny honey for the first time. I've made funny honeys with dandelion and white clover before using allulose and xanthum gum. Next time I'll be sure to exclude a bit more stem to see if flavor is improved. Its nice to have a naturally flavored honey substitute that's relatively inexpensive when you are diabetic. Thanks for your expertise.
Hi Lorim. I prefer the Golden rod Syrup over the Jelly. It is so close to honey, it's uncanny! What do you use as a sweetener? What is your recipe for a diabetic version? - you should make a video of these great things you do to keep your diabetes in check - share with others - sounds like you have some knowledge to share. I am familiar with Xanthan gum (did the Keto-thing for quite a while) I used Monk sugar for most of my sweetening tasks. However It was cheaper to go on a "starvation" diet then to keep up the Keto - LOL. I choose to forage for my daily "weeds" and keep a healthier diet with what nature provides. I once thought I was diabetic, but a blood test proved different - I prefer to use natural cures than synthetic. ( I despise the big Pharm-industry for what it does). Not to change anything you do, but have you researched Bitter gourd or Bitter melon for diabetes?
I found keto relatively easy once I became ketovore and OMAD. It's returned my blood sugar back to normal, my cholesterol dropped 30 points, my triglycerides dropped 100 and most important of all - I'm no longer hungry all the time. Yes, keto can be expensive if you buy premade stuff or bake a lot - I'm more heavily meat and veg with very low carb Ninja Creami ice cream. I'm very texture-affected so the substitute baked goods out there are just not good enough for me not to spit them out. For me its really just the sweeteners that are extra pricey but I stock up when things go on sale or end up at odd/big lots stores. The erythritol-based sweeteners do not do honey, curds, jams, condiments, caramels, etc. very well as they crystallize quite badly when using large amounts. Allulose-based sweeteners (I usually just get straight allulose online then mix with stevia extract powder myself) work better for those things but will make baked goods soft. However allulose has a low burning point so I use the erythritol in rubs and baking. I play with the weeds in my little city yard: dandelion greens in the spring, chives, black raspberries, apple mint, dandelion flowers, clover flowers, violets and now goldenrod. I urban forage serviceberries and mulberries. I've been low carb freezer jamming for years now! It is cheaper (and not so much time in the kitchen) to only eat once a day too!
@@lorim.4136 , thanks for all your insight - very interesting. Yes, I baked a lot of keto stuff (breads mainly) That's my vice Fresh Baked Bread! Growing up, everything was made from scratch. Questionable substitutes were used when the right ingrediencies were not on hand. Our mom was a forager and we ate things nobody else would even consider. I did Keto for about 16 months - Alone - Daily meals were very difficult for me back then as I had to make different meals every day, as all other family members were on a "normal" diet. Very difficult, when you are making meals from scratch and can't do much taste testing (taste and spit it out - even though it tasted wonderful). In the end I decided to just stop and go back to routine meals, avoiding processed foods as much as possible. When I started Keto, there were no ready made Keto-foods on shelves, so everything was homemade. My fondest memory was being invited to a family affair, going there, knowing I will not eat anything....then finding out the host heard I was doing Keto, researched enough to make me some nice soup. But usually the feeling of being left out, or having to explain Keto in Lehman's terms was enough for me to avoid gatherings altogether.
@@haireyhomestead3820 Totally understand, I've become a bring-my-own gal at gatherings or just hang out with folks drinking ice water, even at restaurants. It helped that I wasn't cooking for others for sure.