That's the thing I like the hashtag of #everybitcountschallenge started by Jessica. I get to find gems of other homesteaders. Like yours......I am liking your videos. ♥ from Kuala Lumpur, Malaysia.
Thank you for being honest about being overwhelmed. So many TH-camrs seem like super heroes watching them work. Your honesty made me feel normal today. But you did get a lot done anyway!
I made this recipe a couple of years ago and it's spot on: Homemade CopyKat V8 Juice Cook time: 3 Hr Prep time: 2 Hr Serves: Approximately 12 quarts Ingredients REQUIRED VEGETABLES: 25-30 lb tomatoes 1 lb carrots (preferably baby) 2-3 large onions 2 c spinach, fresh (packed) 2 large green bell peppers 2 medium cucumbers 6-8 clove garlic 2-3 medium beets 1 bunch celery 1 bunch parsley (all of it, and yes its a veggie) SEASONINGS: INGREDIENTS LISTED WITH A RANGE ARE ADJUSTABLE TO YOUR TASTE. IF YOUR NOT SURE START WITH THE LOWER AMOUNT AND ADD TO YOUR HAPPY AND IT TASTE GOOD. TIP: CAREFUL THE HEAT ( CAYENNE & RED HOT SAUCE, IT WILL GET HOTTER AS IT COOKS IN) 4 bay leaves 1/4 - 1/2 c sugar 1/3 - 1/2 c salt 2 tsp ground black pepper 1/2-1 tsp ground cayenne pepper (omit for non-spicy) 1/4-1/3 c franks red hot sauce (omit for non-spicy) 1 1/2 Tbsp horseradish (omit for non-spicy) 1 1/2 Tbsp worcestershire sauce IN EACH JAR PRIOR TO FILLING 1/2 tsp basil 1/2 tsp citric acid (ball) IN LIEU OF CITRIC ACID, YOU CAN USE 2 TBSP OF LEMON JUICE AND I TBSP SUGAR Directions 1. Gather your tomatoes. Wash your tomatoes. Pick off the stems. Now Process them...meaning either use a vegetable press (easiest) because you don;t have to core or peel the maters or you can use a food sieve, following the directions that came with the tool, or use old fashion strainer and spatula after coring and peeling them. Ugh. been there, done that. SUCKS ! * At any rate, when your done here you should have a nice collection of raw (bland) tomato juice. SEEDLESS and SKINLESS...SMOOTH it will be a thin consistency. Place your juice into a large stockpot ( a 20 qt. works well.) and crank up the heat. 2. Time to prepare the other Veggies: wash all veggies.Peel the beets and cut into 1 inch cubes, peel onions and cut into chunks, no need to peel carrots or cukes just cut into chunks, peel the garlic, cut the celery into 2 inch pieces (use leaves too), cut the green pepper in quarters, discard the seeds, then cut in half length-ways, lastly ready your greens (spinach, parsley, bay leaves). * TIP: process your greens with the more moist veggies a little each time, add some of the tomato juice from the pot if needed. Now take your handy dandy Ninja of food processor and start chopping all these veggie away, no magic order, no magic way, whatever works for you. As you get each batch chopped pretty fine (because unless you have a giant processor, it'll never fit in one load) empty into the pot with the tomatoes, stir it in each time until all the veggies are in the pot with the tomatoes. * TIP: When processing, add a little juice from the pot it makes it easier to process and empty the veggies into pot. By now the juice should be boiling or near boiling. If not let it come to a slow boil, then proceed to seasoning 3. TIME FOR SEASONING !! By now the juice should at a nice steady slow simmer. Again nomagic here. Add in to the now Vegetable Juice the Sugar, Salt, Black Pepper, andWorcestershire Sauce. Let this come to a boil and simmer for 15 min. Time for a taste test? Is it to spicy, salty, or sweet, or not enough of any of these....this is where to adjust your seasonings. Going for spicy go ahead and add in the lower amount of Horseradish, Cayenne and Franks Red Hot sauce. I suggest that you let the additional spices simmer in for a good 15-30 minutes and then re-test. After you are satisfied with the taste; let the Juice simmer for another hour or two. Foam will tend to rise to the top, not to be alarmed, skim it off with a spoon and discard. 4. After the Juice has cooled down a bit; we are going to put it back all back through the blender/ninja one more time, to blend in all the cooked veggies and get a better viscosity, process the juice in batches for 1 minute each, then put into a clean pot to be ready for canning. At this point you can either strain it further or leave it as is, I prefer it as is, but your call. After all the juice has been reprocessed the consistency should be substantially thicker than what you started , way back at the raw tomato stage. SO... Know it's drinkable, chillable, and can-able (not to be confused with cannibal). 5. CANNING: you can continue on to canning right away or refrigerate the juice until your ready. When your ready Gather your canning jars (this batch should make around 12 quarts). Sanitize your jars and keep them warm (dishwasher works good for this set on dry) Put your stockpot of juice that your going to can on the stove, heat it up to a simmer. Get your canner ready. Once the juice is at a simmer take your quart jars and place 1/2 teaspoon of citric acid (or equivalent) and 1/2 teaspoon of basil in the jar. Fill to within 1/2" of top, wipe rim if necessary, place properly prepared lid on top, screw on the ring just finger tight, place in canner. Process in water bath canner for 45 minutes, if using pressure canner follow mfg. instructions. When finished carefully remove cans from canner and set somewhere solid and secure on a towel and away from any cold or drafts. Let set overnight, insure that each jar has sealed properly, label, date and store. Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network
Thanks for the tip on the okra. I really enjoy your videos and so glad i found your channel through this challenge. I pulled a muscle in my back so for me this challenge has been a challenge in more ways than one. I love that your kitchen is so clean.
Rabbits and groundhogs do that kind of damage too they both with eat your low and high plants and trees berry canes down too the ground. If its cold winter they will keep Eatting they till green grasses come back they eat pawpaw tree down pass the ground killed it. And my grape vines. And killed all my blue berries so I started covering the new plant at winter with foam cones.
Love the okra idea. I have to ask how you fry it. I’m 57 years old and I’ve never fried okra yet it’s my favorite way to eat it. Lol. I only ever get fried okra when a restaurant has it on their menu.
I like to fry it in lard or a thin layer of avocado oil. I am going to experiment and try to fry some in my air fryer. When I do it, it will be included in my Saturday meal video.😊
@@sparkmanhomestead thanks!! I look forward to seeing how it turns out. I’m going to try filling a bag as you’ve done. I’ve got plenty of okra happening right now. I’m not sure if you’ve ever tried this but grilled okra is also pretty yummy.
What in the world is wrong with you to post such a rude comment??? Please be sure to post a video of your home so we can go through and point out everything that's wrong I certainly hope you are able to learn some manners and clean up your own house in that area
That's the thing I like the hashtag of #everybitcountschallenge started by Jessica. I get to find gems of other homesteaders. Like yours......I am liking your videos. ♥ from Kuala Lumpur, Malaysia.
Thank you for being honest about being overwhelmed. So many TH-camrs seem like super heroes watching them work. Your honesty made me feel normal today. But you did get a lot done anyway!
I made this recipe a couple of years ago and it's spot on:
Homemade CopyKat V8 Juice
Cook time: 3 Hr
Prep time: 2 Hr
Serves: Approximately 12 quarts
Ingredients
REQUIRED VEGETABLES:
25-30 lb tomatoes
1 lb carrots (preferably baby)
2-3 large onions
2 c spinach, fresh (packed)
2 large green bell peppers
2 medium cucumbers
6-8 clove garlic
2-3 medium beets
1 bunch celery
1 bunch parsley (all of it, and yes its a veggie)
SEASONINGS:
INGREDIENTS LISTED WITH A RANGE ARE ADJUSTABLE TO YOUR TASTE. IF YOUR NOT SURE START WITH THE LOWER AMOUNT AND ADD TO YOUR HAPPY AND IT TASTE GOOD. TIP: CAREFUL THE
HEAT ( CAYENNE & RED HOT SAUCE, IT WILL GET HOTTER AS IT COOKS IN)
4 bay leaves
1/4 - 1/2 c sugar
1/3 - 1/2 c salt
2 tsp ground black pepper
1/2-1 tsp ground cayenne pepper (omit for non-spicy)
1/4-1/3 c franks red hot sauce (omit for non-spicy)
1 1/2 Tbsp horseradish (omit for non-spicy)
1 1/2 Tbsp worcestershire sauce
IN EACH JAR PRIOR TO FILLING
1/2 tsp basil
1/2 tsp citric acid (ball)
IN LIEU OF CITRIC ACID, YOU CAN USE 2 TBSP OF LEMON JUICE AND I TBSP SUGAR
Directions
1. Gather your tomatoes. Wash your tomatoes. Pick off the stems. Now Process them...meaning either use a vegetable press (easiest) because you don;t have to core or peel the maters or you can use a food
sieve, following the directions that came with the tool, or use old fashion strainer and spatula after coring and peeling them. Ugh. been there, done that. SUCKS ! * At any rate, when your done here you
should have a nice collection of raw (bland) tomato juice. SEEDLESS and SKINLESS...SMOOTH it will be a thin consistency. Place your juice into a large stockpot ( a 20 qt. works well.) and crank up the heat.
2. Time to prepare the other Veggies: wash all veggies.Peel the beets and cut into 1 inch cubes, peel onions and cut into chunks, no need to peel carrots or cukes just cut into chunks, peel the garlic, cut the celery into 2 inch pieces (use leaves too), cut the green pepper in quarters, discard the seeds, then cut in half length-ways, lastly ready your greens (spinach, parsley, bay leaves). * TIP: process your greens with the more moist veggies a little each time, add
some of the tomato juice from the pot if needed. Now take your handy dandy Ninja of food processor and start chopping all these veggie away, no magic order, no magic way, whatever works for you. As you
get each batch chopped pretty fine (because unless you have a giant processor, it'll never fit in one load) empty into the pot with the tomatoes, stir it in each time until all the veggies are in the pot with the
tomatoes.
* TIP: When processing, add a little juice from the pot it makes it easier to process and empty the veggies into pot. By now the juice should be boiling or near boiling. If not let it come to a slow boil, then proceed to seasoning
3. TIME FOR SEASONING !! By now the juice should at a nice steady slow simmer. Again nomagic here. Add in to the now Vegetable Juice the Sugar, Salt, Black Pepper, andWorcestershire Sauce. Let this come to a boil and simmer for 15 min. Time for a taste test?
Is it to spicy, salty, or sweet, or not enough of any of these....this is where to adjust your seasonings. Going for spicy go ahead and add in the lower amount of Horseradish, Cayenne and Franks
Red Hot sauce. I suggest that you let the additional spices simmer in for a good 15-30 minutes and then re-test. After you are satisfied with the taste; let the Juice simmer for another hour or two. Foam will
tend to rise to the top, not to be alarmed, skim it off with a spoon and discard.
4. After the Juice has cooled down a bit; we are going to put it back all back through the blender/ninja one more time, to blend in all the cooked veggies and get a better viscosity, process the juice in batches for 1 minute each, then put into a clean pot to be ready for canning. At this point you can either strain it further or leave it as is, I prefer it as is, but your call. After all the juice has been reprocessed the consistency should be substantially thicker than what
you started , way back at the raw tomato stage. SO... Know it's drinkable, chillable, and can-able (not to be confused with cannibal).
5. CANNING: you can continue on to canning right away or refrigerate the juice until your ready. When your ready Gather your canning jars (this batch should make around 12 quarts).
Sanitize your jars and keep them warm (dishwasher works good for this set on dry) Put your stockpot of juice that your going to can on the stove, heat it up to a simmer. Get your canner ready. Once the juice is at a simmer take your quart jars and place 1/2 teaspoon of citric acid (or
equivalent) and 1/2 teaspoon of basil in the jar. Fill to within 1/2" of top, wipe rim if necessary, place properly prepared lid on top, screw on the ring just finger tight, place in canner. Process in water bath
canner for 45 minutes, if using pressure canner follow mfg. instructions. When finished carefully remove cans from canner and set somewhere solid and secure on a towel and away from any cold or
drafts. Let set overnight, insure that each jar has sealed properly, label, date and store.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social network
That is awesome, thank you for posting that. I am definitely going to have to try this.
I preserve my okra the same way💥 I have the very same food mill. I’ve used it for 40 years and love it.
Thanks for the tip on the okra. I really enjoy your videos and so glad i found your channel through this challenge. I pulled a muscle in my back so for me this challenge has been a challenge in more ways than one. I love that your kitchen is so clean.
Oh no, I hope your feeling better and heal soon. A sore back is horrible.
Thanks that was fun watching you strain the toms
I made V8 juice for the very first time, I canned them they are excellent. I used the ball receipt. Understand been over whelmed we all have their❤
Rabbits and groundhogs do that kind of damage too they both with eat your low and high plants and trees berry canes down too the ground. If its cold winter they will keep Eatting they till green grasses come back they eat pawpaw tree down pass the ground killed it. And my grape vines. And killed all my blue berries so I started covering the new plant at winter with foam cones.
Good job 👏 Blessings 😊
Love the okra idea. I have to ask how you fry it. I’m 57 years old and I’ve never fried okra yet it’s my favorite way to eat it. Lol. I only ever get fried okra when a restaurant has it on their menu.
I like to fry it in lard or a thin layer of avocado oil. I am going to experiment and try to fry some in my air fryer. When I do it, it will be included in my Saturday meal video.😊
@@sparkmanhomestead thanks!! I look forward to seeing how it turns out. I’m going to try filling a bag as you’ve done. I’ve got plenty of okra happening right now.
I’m not sure if you’ve ever tried this but grilled okra is also pretty yummy.
Good video thanks
Your eyes are so pretty!
I notice in your video that you have a few blinds on your windows that are pulled out of shape, and falling apart. I hope you can get them fixed soon.
What in the world is wrong with you to post such a rude comment??? Please be sure to post a video of your home so we can go through and point out everything that's wrong
I certainly hope you are able to learn some manners and clean up your own house in that area
The squash bugs are infuriating! They annihilated my plants.