When you mentioned setting aside time to make snacks for the week, this idea came to mind: Use your usual grocery shopping day and that time that is usually needed for that task, instead for making food for the next few days. It occurred to me that many of us will think that we don't have time to cook those items from scratch, but when we consider the time it takes to write a grocery list, travel to the stores, shop, and put away the groceries, there's enough time to prep foods.
So much great info! I had such fun last year doing the challenge and learned so many valuable things that I've continued to do throughout the whole year. I used to peel the fat cap off my broths and dump it in the garbage! Now, it's all saved in jars and used up quickly. And how many jars of veggies did I drain over the sink before realizing I was dumping veggie broth down the drain?! I learned so much doing this challenge--how to make substitutions, how to creatively use up extra things, how to stretch resources, what items I use a lot of, and so on--that have informed me on how to stock my pantry. I cannot wait for this year's challenge! Thanks yet again, Jessica!❤ You are amazing and inspiring.
Excellent information!!! I follow much of what you do, mostly because in the winter we get snowed in for weeks at a time before we are able to get out. I was raised to shop for 3 months at a time once winter hits. We live 60 miles from nearest big town but we deal with blizzards and -40 degree temps in North Dakota. We call it “chopped” night every Saturday. We go through left overs and create a meal based on what we have 😉
Flax is also a great egg replacer. Same idea as the chia. I also use my extra bread for croutons and even grind them up and use the seasoned crumbs to bulk up meatballs, meatloaf, or hamburger patties. Or even as a coating for chicken like a shake and bake type thing. Yummy.
For the leftover bread products put in freezer in a bag. When it is full, pull out and make into cubes that are put in a dehydrator or freeze dryer. Make a good back up for either stuffing or bread pudding as well as what you mentioned.
| FISH OIL | Sardines in the can, I now drain and flush the can clean with filtered water to refrigerate the oil and water in a glass jar. Adding the fish oil as a seasoning to most dishes is great, especially in stir-fry!
I've been keeping the fat from bacon, pork, lamb, beef and chicken forever. I recently started saving the oil from sardines that are preserved in olive oil. It's not fishy but has an umami flavor that is perfect for fish and seafood dishes. I've also saved the drippings from roasts (beef, pork and lamb), roast chicken, Thanksgiving turkey, oxtail etc. It is packed with flavor and can enhance the flavor of simple dishes like scrambled eggs and soups. It is my secret weapon. It is much better than any store bought bouillon. I also save the water from vegetables, boiled chicken, beans etc. It is a great base for various dishes. I also save the rice water from 2nd or 3rd rinse (I water plants with the 1st rinse), as well as pasta water which are starchy and help thicken soups.
Great tips! We save bacon grease from our own raised and cured bacon & use our rendered lard from pigs raised on our homestead. It's all about using natural fats and oils from wholesome sources. These wholesome fat sources are rich in Vitamin D & other nutrients due to the animals being raised outside in the sun and not in a barn. Avoiding overly processed fats that marketing tricks have made people believe are "healthy" alternatives are key. The only oils we purchase from the store are extra virgin olive oil, avocado oil, coconut oil, and peanut oil. Looking forward to the challenge! Great tips on using chia seeds and applesauce...have used both & things turn out as normal!
Homemade croutons are a hit in our home. I served a side salad last night with some store-bought croutons and my 7-year-old son asked me if I would please make the homemade kind next time. Lol
When I was growing up my mother baked all our bread one day a week. By the end of the week there would be the stale ends and bits which she would Windhoek drying in a pan on the wood stove and then she would grind those up for bread crumbs to be used in meatloaf etc. We lived in a remote area and she would usually go to the store every 4-6 weeks to get the few things we didn’t grow. One particularly bad winter when we were snowed in and without power we ran out of flour. To make due my mother actually substituted bread crumbs for flour in pancakes and also in cake. Definitely didn’t taste the same but us kids loved them.
We have had chickens up here in N.W. Montana for about 27 years. We just keep lights on our coop on a timer for at least 12 hours a day. We use led lights and don't heat our coops. We get eggs all year around. They do reduce laying during molt but since ours have never all molted at the same time we always have eggs year round.
| BROTH IT | Keep it! I keep pasta water and use it to clean the next warm meal pan to get oils and seasonings with bits from cooking for the next meal. Rice will be the next dish to use most of the broth. No more washing all my flavorings down the sink! This morning's egg cooking pan clean up was added to last night's stir-fry broth. So, today's lunch will have a great broth!
Wow. That is next level. I always make my tomato sauce by saving beef or pork drippings in fridge.. discard cold fat on top (that's me I know others save it).. I now make rice with water from cleaning the chicken pan (I leave that fat in). But pasta water I discard... Need to start using it for soup (I have had the intuition lately to use it.) Maybe I will take it up even a higher notch and scoop the inside of the butternut squash and seeds into the pasta water so I can clean the seeds before I toast them. It gets fun seeing how much we can create with our lovely resources.
@@AllisonBernard_RI Great Idea! I now slice thin orange and lemon peel and dry by air on plates, then when I have potato water I put one peel in the potato water while refrigerated; no darkening noticeable. I have not yet learned to cook banana peels as a barbecue, and how to cook pineapple skin...I hope to learn. I have now learned that during food shortages that people were instructed to cook soup and no frying, and baking so that all nutrients were not wasted. I find that pan water cleanup from oatmeal is a good broth any dish, and excellent in gravy. The cleaner your dish water is after cleaning up, the better you are using your food sourses, especially your oils and spices!
We don't buy convenience foods. We only eat what we make from scratch. We've been cooking this way for about a year maybe less and it can be very overwhelming and exhausting. My husband and boys go out and work 5 days a week so I've got to have breakfast prepared and lunch packed for them. The only meat we buy is locally raised meats so that's pretty expensive and we eat a lot less meat than we used to when we were buying the cheap stuff from the grocery stores. We live in the middle of the city, we've been trying for several years to get out into the country but that'll happen in God's timing, until then we just do what we can. We are raising meat rabbits but we are new to it, we bought our first rabbits in June and we still haven't gotten a steady supply of meat. So I guess what I'm getting at is that this is a very new lifestyle for us and we are very limited right now on what we can raise and grow. I've always loved gardening but as a renter I've never had enough space to grow enough for my family. I am really loving this new lifestyle but I just can't figure out how to better manage my time. I can't seem to make it out of the kitchen before 11pm. Sometimes I'm still working in the kitchen at midnight or even 1am. I just know that I don't ever want to go back to eating the food of Egypt when I know that God will always provide His manna. I only want to eat the way God always intended for us to eat. The more we learn just how depraved our world is and the food industry is the more we try to be as self sufficient as possible no matter how exhausting and back breaking it is. I really enjoy your videos and appreciate your modesty. It's hard to find informative videos with modest and humble women. God bless you and your beautiful family.
Oh Mrs. Coleman I’m so sorry you’re in the kitchen so late at night all the time! I’m trying to think of tips to help you out because I also make almost all of our meals from scratch, we usually get something out once or twice a month. I like to make big portions of food at one time so we have enough for leftovers and the next day I don’t have to cook a dinner. Sometimes I make a couple meals at one time so I have leftovers for a few days at least. I make fresh bread every couple days because we don’t eat a lot but if you’re having to make it everyday, maybe you could make multiple loaves at a time and freeze the extra loaves? I just feel so heartbroken for you working so hard to feed your family good quality meals late into the night or even early morning! Also I’m not sure if you do any canning, but you could also can foods to save you cooking time later. Or making big batches of food and freezing them for later. I would love to do this, but don’t have the freezer space. I hope you find a better system and I will pray for you. ❤️
Could you make multiple breakfasts and lunches at a time? Like make a large batch of burritos and then have them in the freezer and just pull them out every few days. Prep and chop veggies the night before, I would see for sure if you could manage spending one day in the kitchen, basically only cooking and prepping that whole day, like on a weekend. Getting the majority of it finished, or ready to just throw together. I like to make soup bags, all my veggies all chopped as frozen, then I just throw in the crock pot. (You can freeze the bag in the crockpot then dump it in so it fits perfect.) or do without broth and then just add broth or any herbs and seasonings. Same with breakfast smoothies if your family or yourself would eat those.
Batch cook. Spend a day making freezer meals. Then just heat and eat through the week. Acre Homestead has a lot of freezer meals made from scratch, including breakfasts!
Great ideas! A lot of these I already do but I will have to start saving the juice from my home canned fruits and veggies! It’s not quite related to a pantry challenge, but I recently learned this tip to save the bones from bone broth to grind up and use in the garden. I’m dehydrating some ground Turkey bones right now. A local farmer I buy meat from told me about it when we were talking about bone broth. I was so surprised I hadn’t thought of this before!
Great ideas! It is helping me so much being able to listen to your videos! You see, I fell and broke my hip 3 weeks ago and I am in a lot of pain! Yesterday, the Lord put one of your videos on my home screen and it has helped me to not think about the pain! How wonderful is our God!!!! Watching your family and home is very special! I had 5 children and 1 baby I lost! I now have 7 grandchildren! I have custody of 2 of my granddaughters, lol! I homeschool them, but I would love to be able to homestead as well! LOL! This broken hip has thrown a hitch in my giddy up, lol!!! Any way. thank you for sharing and letting me sit back and be calm and watch your joy!!! Hugs from Texas!!!
I honestly cant believe I toss the fat from when I open a jar of home canned ground meat! What was I thinking? Great ideas. I think people are extremely wasteful and even myself being a miser so to speak I still find things I can improve on all the time! I pride myself on no waste and yet you mentioned a few things I did not do! I even save peels when I can carrots, ends and seeds from peppers and use those to make veg broth and can. Thanks!
Jessica, excellent video, you compile and share a lot of very useful information on these videos, I am thinking about joining the challenge this year. Blessings!
I am so glad I found your channel. Thank you for the wonderful content. I am 55 and now its only myself and my husband home. I am a meal planner and love to cook. Your children are beautiful, you and your husband are doing a fantastic job!! So many people do not put enough time into parenting it seems. Prayers for you
During the summer and fall months I start freezing eggs in a ice tray then dump into freezer bag. I don’t run out any more. I do that also either lettuce and celery and onion. And clean and freeze greens also. I do it also with my left overs too and make stir fry, or soup . All good ideas.
This is such useful, detailed information. Thank you so much for taking the time to help us newbies. We aren't taking the challenge fully this time but are being more mindful in our current food choices and storage to join once we know ourselves better. I'm actually excited for this. I've started a folder with substitutions, pantry meals and trackers for what we are currently eating. Your information is so helpful for me. Xxoo
I am preparing for a Jan-Feb pantry challenge in 2023. This is my first one since I was able to buy a pressure canner and have canned so much so far this year. Thank you for the tips. The only thing I believe we will have to buy is my husband’s yogurt that he cannot live without. But we will freeze milk, and have powdered as well. I also dehydrated a lot too.
Yes' I'm glad I been saving my dripping from potroast or bake chicken, like you said this is flavor, and I use for gravy and other meals, I also use the water after steaming my fresh veggies for a meal, i never toss the water it is veggie broth, and i collect all the different veggie broth and mix then put in containers to cook other meals. I've done this when I was a young mother back in the mid 70's, and still doing. Thank you for this video so nice to see and hear the younger generation is doing this.. old and old school yrs of stretching your meals👏💓👏
I am a recent subscriber and i have been getting caught up on older vlogs. You have given me many ideas to decrease waste for when i move out on my own. i enjoy your channel!
Awesome tips! I was up early today so I can get my food organized and make a list of meals I know I can can make easily... and then be able to work on the "gotta get creative" ones!
I know this video is from a year ago, but I just recently found your channel. I love all these tips! We are looking to move out of our city this year to the country. Looking forward to learning along with your videos as we prepare to live more of a homesteading lifestyle. ❤️
I love these tips! Just found your channel, I like the challenge idea. One of my favorite ways to use up leftover oatmeal if I make a little too much is to add it to my bread when I make it.
My mom just told me about your channel and I'm loving it!! Are you from Three Rivers MI? We don't live too far apart then.😊😊 Such helpful tips here. We sprout seeds too!... my kids love them!
Thankyou for discussing how you resource your food's! It's so convenient and deliciousness to combine in our cooking! Can you share your jello recipe? God Bless!
I knew you could do that with bacon fat but didn’t realise (or even think?) that for other fats. I presumed once “used” it was done with but I have no idea why I thought that 😂
Love the fridge dump soup, it’s something I’ve tried and I just never managed to have nice tasting soup yet. I’d love to see a video of you showing how you do it, soup is one of the only recipes I’m not confident enough to wing it on! Everything else I do is winging it and usually works 😉
@@OurSmallholdingAdventure for us it helps to start by sauteeing an onion and adding paprika, then just dump everything else in; veggies, broth, meat pasta or rice lentils beans whatever I have. I throw in all purpose seasoning & dehydrated herbs I saved over the summer and it usually always ends up being really good. Sometimes we add yogurt to our soup bowls. Hope that helps.
I have a question if you don't mind. When saving fats do you put different days together or do you save each on a different jar? Also how long does the fats store in the refrigerator? I'm extremely interested in keeping fats from cooking to use. Thank you for sharing this information.
I believe she did say a month but I have had good luck saving it almost indefinitely in the fridge. When I was growing up my mother used to save the Bacon fat and just leave it sitting out and we never passed away from it but I put mine in the fridge LOL
Nice challenge. We’re not sure why we’re not getting notifications, but now we’re checking for your new shows. We started following you when we participated in the “every bit counts challenge” on Instagram. We’ve participated in several other challenges and found it to be inspirational for a wide variety of people. Would you consider doing the same challenge with us on TH-cam using the same rules with the same “prize”?
@@threerivershomestead that is awesome! We appreciated the sense of a positive community that developed over the thirty days. It was a joy to have so many continue posting on Instagram after the close of the challenge. Encouraging each other in this way is what we are striving to achieve. Mutual support and encouragement helps us all. Take care and stay safe!
SUBSTITUTIONS I use: 1 square chocolate equals 1/4 cup cocoa 1 cup pastry flour equals 1 cup bread flour less 2 Tbls. 1 cup Pearl Tapioca equals 3/4 cup quick cooking tapioca. 1 Tbls. cornstarch equals 2 Tbls. flour (for thickening) 1 teaspoon baking powder equals 1/4 teas. baking soda and 1/2 teaspoon cream of tartar 1 cup milk equals 1/2 cup evaporated milk & 1/2 cup water. 1 cup milk equals 1/2 cup condensed milk & 1/2 cup water (omit sugar in recipe). 1 cup milk equals 4 Tablspoons powdered milk and 1 cup water
I think those studies refer to cooking oils like soybean and canola that are frequently reused in things like deep fryers. Bacon grease is essentially rendered lard. You heat and melt the solid fat to be used later.
@@threerivershomestead I'm sorry yes that's what I meant. Do you worry about reusing oils? I was saving olive for awhile until I read that but maybe it has to do with the heat point.
I agree that certain fats are bad for us. We definitely avoid hydrogenated fats and oils that have low flame points and tend to go rancid easily. But fat is definitely an important nutrient for brain health/development (especially in children) and the absorption of certain vitamins and minerals. Some fats, like home-rendered lard, are highly nutritious, containing lots of Vitamin D that we need in the winter. We definitely don't put all fats in the same category.
@@susanronan725 that’s not true at all, you may want to do some more research on how heart disease is really affected by sugars and carbs. The standard American diet and nutritional info is so backwards from what the research actually shows.
@@dmay7648 saturated fats are bad, hydrogenated fats are bad, monosaturated fats are bad. Yes many fats are bad. Yes we need fats but only good fats. I have done my research through medical tests, journals and fats sites. I have done extensive research on the foods we eat and the effects on our bodys for the last 6 years...
![Preserve Your Food The Easy Way - No Canning Required! [Every Little Bit Counts!]](http://i.ytimg.com/vi/qyZ78INZFLc/mqdefault.jpg)
When you mentioned setting aside time to make snacks for the week, this idea came to mind: Use your usual grocery shopping day and that time that is usually needed for that task, instead for making food for the next few days. It occurred to me that many of us will think that we don't have time to cook those items from scratch, but when we consider the time it takes to write a grocery list, travel to the stores, shop, and put away the groceries, there's enough time to prep foods.
So true!
Great idea!
So much great info! I had such fun last year doing the challenge and learned so many valuable things that I've continued to do throughout the whole year. I used to peel the fat cap off my broths and dump it in the garbage! Now, it's all saved in jars and used up quickly. And how many jars of veggies did I drain over the sink before realizing I was dumping veggie broth down the drain?! I learned so much doing this challenge--how to make substitutions, how to creatively use up extra things, how to stretch resources, what items I use a lot of, and so on--that have informed me on how to stock my pantry. I cannot wait for this year's challenge! Thanks yet again, Jessica!❤ You are amazing and inspiring.
Excellent information!!! I follow much of what you do, mostly because in the winter we get snowed in for weeks at a time before we are able to get out. I was raised to shop for 3 months at a time once winter hits. We live 60 miles from nearest big town but we deal with blizzards and -40 degree temps in North Dakota. We call it “chopped” night every Saturday. We go through left overs and create a meal based on what we have 😉
Playing Chopped to use up leftovers is a great idea!
Flax is also a great egg replacer. Same idea as the chia.
I also use my extra bread for croutons and even grind them up and use the seasoned crumbs to bulk up meatballs, meatloaf, or hamburger patties. Or even as a coating for chicken like a shake and bake type thing.
Yummy.
The tips about using the water from canned goods is GOLDEN! Thank you! Especially using the syrup from fruit to make jello BRILLIANT!
For the leftover bread products put in freezer in a bag. When it is full, pull out and make into cubes that are put in a dehydrator or freeze dryer. Make a good back up for either stuffing or bread pudding as well as what you mentioned.
| FISH OIL | Sardines in the can, I now drain and flush the can clean with filtered water to refrigerate the oil and water in a glass jar. Adding the fish oil as a seasoning to most dishes is great, especially in stir-fry!
Great idea!!
I wondered what to do with that! Thank you!
I bet the fish oil would be good in a homemade Ceasar dressing. Especially, if you don't have anchovies.
I've been keeping the fat from bacon, pork, lamb, beef and chicken forever. I recently started saving the oil from sardines that are preserved in olive oil. It's not fishy but has an umami flavor that is perfect for fish and seafood dishes. I've also saved the drippings from roasts (beef, pork and lamb), roast chicken, Thanksgiving turkey, oxtail etc. It is packed with flavor and can enhance the flavor of simple dishes like scrambled eggs and soups. It is my secret weapon. It is much better than any store bought bouillon. I also save the water from vegetables, boiled chicken, beans etc. It is a great base for various dishes. I also save the rice water from 2nd or 3rd rinse (I water plants with the 1st rinse), as well as pasta water which are starchy and help thicken soups.
Great tips! We save bacon grease from our own raised and cured bacon & use our rendered lard from pigs raised on our homestead. It's all about using natural fats and oils from wholesome sources. These wholesome fat sources are rich in Vitamin D & other nutrients due to the animals being raised outside in the sun and not in a barn. Avoiding overly processed fats that marketing tricks have made people believe are "healthy" alternatives are key. The only oils we purchase from the store are extra virgin olive oil, avocado oil, coconut oil, and peanut oil. Looking forward to the challenge! Great tips on using chia seeds and applesauce...have used both & things turn out as normal!
Homemade croutons are a hit in our home. I served a side salad last night with some store-bought croutons and my 7-year-old son asked me if I would please make the homemade kind next time. Lol
When I was growing up my mother baked all our bread one day a week. By the end of the week there would be the stale ends and bits which she would Windhoek drying in a pan on the wood stove and then she would grind those up for bread crumbs to be used in meatloaf etc.
We lived in a remote area and she would usually go to the store every 4-6 weeks to get the few things we didn’t grow. One particularly bad winter when we were snowed in and without power we ran out of flour. To make due my mother actually substituted bread crumbs for flour in pancakes and also in cake. Definitely didn’t taste the same but us kids loved them.
Left over rice is delicious for breakfast. Heat it up , add some butter and brown sugar. ohhh its good !
We have had chickens up here in N.W. Montana for about 27 years. We just keep lights on our coop on a timer for at least 12 hours a day. We use led lights and don't heat our coops. We get eggs all year around. They do reduce laying during molt but since ours have never all molted at the same time we always have eggs year round.
| BROTH IT | Keep it! I keep pasta water and use it to clean the next warm meal pan to get oils and seasonings with bits from cooking for the next meal. Rice will be the next dish to use most of the broth. No more washing all my flavorings down the sink! This morning's egg cooking pan clean up was added to last night's stir-fry broth. So, today's lunch will have a great broth!
Wow. That is next level. I always make my tomato sauce by saving beef or pork drippings in fridge.. discard cold fat on top (that's me I know others save it).. I now make rice with water from cleaning the chicken pan (I leave that fat in). But pasta water I discard... Need to start using it for soup (I have had the intuition lately to use it.) Maybe I will take it up even a higher notch and scoop the inside of the butternut squash and seeds into the pasta water so I can clean the seeds before I toast them. It gets fun seeing how much we can create with our lovely resources.
@@AllisonBernard_RI Great Idea! I now slice thin orange and lemon peel and dry by air on plates, then when I have potato water I put one peel in the potato water while refrigerated; no darkening noticeable. I have not yet learned to cook banana peels as a barbecue, and how to cook pineapple skin...I hope to learn. I have now learned that during food shortages that people were instructed to cook soup and no frying, and baking so that all nutrients were not wasted. I find that pan water cleanup from oatmeal is a good broth any dish, and excellent in gravy. The cleaner your dish water is after cleaning up, the better you are using your food sourses, especially your oils and spices!
We don't buy convenience foods. We only eat what we make from scratch. We've been cooking this way for about a year maybe less and it can be very overwhelming and exhausting. My husband and boys go out and work 5 days a week so I've got to have breakfast prepared and lunch packed for them. The only meat we buy is locally raised meats so that's pretty expensive and we eat a lot less meat than we used to when we were buying the cheap stuff from the grocery stores. We live in the middle of the city, we've been trying for several years to get out into the country but that'll happen in God's timing, until then we just do what we can. We are raising meat rabbits but we are new to it, we bought our first rabbits in June and we still haven't gotten a steady supply of meat. So I guess what I'm getting at is that this is a very new lifestyle for us and we are very limited right now on what we can raise and grow. I've always loved gardening but as a renter I've never had enough space to grow enough for my family. I am really loving this new lifestyle but I just can't figure out how to better manage my time. I can't seem to make it out of the kitchen before 11pm. Sometimes I'm still working in the kitchen at midnight or even 1am. I just know that I don't ever want to go back to eating the food of Egypt when I know that God will always provide His manna. I only want to eat the way God always intended for us to eat. The more we learn just how depraved our world is and the food industry is the more we try to be as self sufficient as possible no matter how exhausting and back breaking it is. I really enjoy your videos and appreciate your modesty. It's hard to find informative videos with modest and humble women. God bless you and your beautiful family.
Oh Mrs. Coleman I’m so sorry you’re in the kitchen so late at night all the time! I’m trying to think of tips to help you out because I also make almost all of our meals from scratch, we usually get something out once or twice a month. I like to make big portions of food at one time so we have enough for leftovers and the next day I don’t have to cook a dinner. Sometimes I make a couple meals at one time so I have leftovers for a few days at least. I make fresh bread every couple days because we don’t eat a lot but if you’re having to make it everyday, maybe you could make multiple loaves at a time and freeze the extra loaves? I just feel so heartbroken for you working so hard to feed your family good quality meals late into the night or even early morning! Also I’m not sure if you do any canning, but you could also can foods to save you cooking time later. Or making big batches of food and freezing them for later. I would love to do this, but don’t have the freezer space. I hope you find a better system and I will pray for you. ❤️
Could you make multiple breakfasts and lunches at a time? Like make a large batch of burritos and then have them in the freezer and just pull them out every few days. Prep and chop veggies the night before, I would see for sure if you could manage spending one day in the kitchen, basically only cooking and prepping that whole day, like on a weekend. Getting the majority of it finished, or ready to just throw together. I like to make soup bags, all my veggies all chopped as frozen, then I just throw in the crock pot. (You can freeze the bag in the crockpot then dump it in so it fits perfect.) or do without broth and then just add broth or any herbs and seasonings. Same with breakfast smoothies if your family or yourself would eat those.
You may like Amy Maryon’s channel!
instablaster.
Batch cook. Spend a day making freezer meals. Then just heat and eat through the week. Acre Homestead has a lot of freezer meals made from scratch, including breakfasts!
Love these tips, especially about the fats! We're always trying to incorporate more into our diet and this is such a thrifty delicious way to do that!
Great ideas! I play a game when I cook; every part of the food used by us or given to our animals that will eventually feed us.
Great ideas! A lot of these I already do but I will have to start saving the juice from my home canned fruits and veggies! It’s not quite related to a pantry challenge, but I recently learned this tip to save the bones from bone broth to grind up and use in the garden. I’m dehydrating some ground Turkey bones right now. A local farmer I buy meat from told me about it when we were talking about bone broth. I was so surprised I hadn’t thought of this before!
Excellent tip for making your own bone meal, thanks so much!
You can also save your eggshells, grind them in a food processor, and sprinkle them in your garden. Your tomatoes will appreciate the extra calcium!
Great ideas! It is helping me so much being able to listen to your videos! You see, I fell and broke my hip 3 weeks ago and I am in a lot of pain! Yesterday, the Lord put one of your videos on my home screen and it has helped me to not think about the pain! How wonderful is our God!!!! Watching your family and home is very special! I had 5 children and 1 baby I lost! I now have 7 grandchildren! I have custody of 2 of my granddaughters, lol! I homeschool them, but I would love to be able to homestead as well! LOL! This broken hip has thrown a hitch in my giddy up, lol!!! Any way. thank you for sharing and letting me sit back and be calm and watch your joy!!! Hugs from Texas!!!
Prayers for a speedy recovery 🙏
You have incredible ideas! Thank you so very much!! I appreciate learning these wonderful tips! 💕
I honestly cant believe I toss the fat from when I open a jar of home canned ground meat! What was I thinking? Great ideas. I think people are extremely wasteful and even myself being a miser so to speak I still find things I can improve on all the time! I pride myself on no waste and yet you mentioned a few things I did not do! I even save peels when I can carrots, ends and seeds
from peppers and use those to make veg broth and can. Thanks!
Jessica, excellent video, you compile and share a lot of very useful information on these videos, I am thinking about joining the challenge this year. Blessings!
There are a lot of cooking tips from people that do whole food plant based diets that do not use oil to cook with (and more than boiling).
I am so glad I found your channel. Thank you for the wonderful content. I am 55 and now its only myself and my husband home. I am a meal planner and love to cook. Your children are beautiful, you and your husband are doing a fantastic job!! So many people do not put enough time into parenting it seems. Prayers for you
During the summer and fall months I start freezing eggs in a ice tray then dump into freezer bag. I don’t run out any more. I do that also either lettuce and celery and onion. And clean and freeze greens also. I do it also with my left overs too and make stir fry, or soup . All good ideas.
Wow! Great helpful hints from your video & the comments.
This is such useful, detailed information. Thank you so much for taking the time to help us newbies. We aren't taking the challenge fully this time but are being more mindful in our current food choices and storage to join once we know ourselves better. I'm actually excited for this. I've started a folder with substitutions, pantry meals and trackers for what we are currently eating. Your information is so helpful for me. Xxoo
There is so much amazing information in this video! Thank you so much for sharing.
I am preparing for a Jan-Feb pantry challenge in 2023. This is my first one since I was able to buy a pressure canner and have canned so much so far this year. Thank you for the tips. The only thing I believe we will have to buy is my husband’s yogurt that he cannot live without. But we will freeze milk, and have powdered as well. I also dehydrated a lot too.
Yes' I'm glad I been saving my dripping from potroast or bake chicken, like you said this is flavor, and I use for gravy and other meals, I also use the water after steaming my fresh veggies for a meal, i never toss the water it is veggie broth, and i collect all the different veggie broth and mix then put in containers to cook other meals. I've done this when I was a young mother back in the mid 70's, and still doing. Thank you for this video so nice to see and hear the younger generation is doing this.. old and old school yrs of stretching your meals👏💓👏
I am a recent subscriber and i have been getting caught up on older vlogs. You have given me many ideas to decrease waste for when i move out on my own. i enjoy your channel!
Awesome tips! I was up early today so I can get my food organized and make a list of meals I know I can can make easily... and then be able to work on the "gotta get creative" ones!
Proverbs 31:10 ❤
Thank you for your tips. What a blessing your channel 👍
God Bless.
Greetings from Miami, FL
With your leftover bread or cinnamon rolls I make bread pudding. Also make croutons for putting in soup or for snacking on is great also.
I know this video is from a year ago, but I just recently found your channel. I love all these tips! We are looking to move out of our city this year to the country. Looking forward to learning along with your videos as we prepare to live more of a homesteading lifestyle. ❤️
We are a small family, but I can incorporate these tips in my kitchen. Thank you
I love these tips! Just found your channel, I like the challenge idea. One of my favorite ways to use up leftover oatmeal if I make a little too much is to add it to my bread when I make it.
Wow! I always learn so much from you! The sprouts is a great idea!
Thanks for a lot of great tips. I knew about some of these but many I did not.
Just found your channel from Sarah at Living traditions. Thanks so much for this video and the challenge. I have really learned a lot.
My mom just told me about your channel and I'm loving it!! Are you from Three Rivers MI? We don't live too far apart then.😊😊 Such helpful tips here. We sprout seeds too!... my kids love them!
We are in NW Ohio
I would say re-using the water in your jars also SAVES your _'drinking water.'_ Because you don't have use as much to cook.
Really great information! Thank you!
Clever idea with the juice from canned veggies.
Wow, what great teaching.
Excellent tips, I'm saving and sharing this video with family. Thank you.
I will be attempting the challenge as well. Blessings to you all. 🌺🐣🌺
I ran old bread through the cheese grater and dried on low till dry for bread crumbs. Lasts for weeks.
Thankyou for discussing how you resource your food's! It's so convenient and deliciousness to combine in our cooking! Can you share your jello recipe? God Bless!
For jello I usually use about two quarts of juice and maybe 1/2 cup of gelatin. I will do a video of it soon. It's a staple here.
Fantastic tips!! Thank you! I am so pumped to do this challenge!
Love our weekly kitchen sink soup as well! Sometimes with garlic bread or biscuits whatever's available
You gave some great tips!! Thanks for sharing them.
You gave me some great ideas. Thanks so so much❤️
Wow! I didn't know most of this. Thank you.
Morning Jessica! New friend here. I really enjoyed this video. Thx
Love your advice. You help a lot of people
Thanks so much for all the good tips!
Wonderful tips!
Thank you for this video
Awesome video on Tips
So informative your a super mom!
Refrigerator soup. My favorite
I knew you could do that with bacon fat but didn’t realise (or even think?) that for other fats. I presumed once “used” it was done with but I have no idea why I thought that 😂
Love the fridge dump soup, it’s something I’ve tried and I just never managed to have nice tasting soup yet. I’d love to see a video of you showing how you do it, soup is one of the only recipes I’m not confident enough to wing it on! Everything else I do is winging it and usually works 😉
I'll definitely share some soups. We eat them quite often in the winter!
@@threerivershomestead thank you!! I’ll be joining you on our version of the challenge x
@@OurSmallholdingAdventure for us it helps to start by sauteeing an onion and adding paprika, then just dump everything else in; veggies, broth, meat pasta or rice lentils beans whatever I have. I throw in all purpose seasoning & dehydrated herbs I saved over the summer and it usually always ends up being really good. Sometimes we add yogurt to our soup bowls. Hope that helps.
I have a question if you don't mind.
When saving fats do you put different days together or do you save each on a different jar? Also how long does the fats store in the refrigerator? I'm extremely interested in keeping fats from cooking to use. Thank you for sharing this information.
I thought I caught her saying the fats last about a month(?) In the fridge, or longer in the freezer.
I believe she did say a month but I have had good luck saving it almost indefinitely in the fridge. When I was growing up my mother used to save the Bacon fat and just leave it sitting out and we never passed away from it but I put mine in the fridge LOL
good video!
Good tips for all the time :)
I just love your videos!
How much of the chia seed mixture would you use to replace one egg? Please and thank you.
croutons or bread pudding works great with extra bread
great tips.. Blessings ❤️
Bless your heart
I’ve been buying lots and lots of chips from my misfits order 😣. I need to stop but it’s so convenient 🤦🏼♀️
Thank you
That fat cap from broth makes a really good oil for stir fry
New sub...I want info on that double-jar for sprouting.
Came here from #HOLLARHOMESTEAD
Nice challenge. We’re not sure why we’re not getting notifications, but now we’re checking for your new shows. We started following you when we participated in the “every bit counts challenge” on Instagram. We’ve participated in several other challenges and found it to be inspirational for a wide variety of people. Would you consider doing the same challenge with us on TH-cam using the same rules with the same “prize”?
Definitely! We will do it next summer 😊
@@threerivershomestead that is awesome! We appreciated the sense of a positive community that developed over the thirty days. It was a joy to have so many continue posting on Instagram after the close of the challenge. Encouraging each other in this way is what we are striving to achieve. Mutual support and encouragement helps us all. Take care and stay safe!
SUBSTITUTIONS I use: 1 square chocolate equals 1/4 cup cocoa
1 cup pastry flour equals 1 cup bread flour less 2 Tbls.
1 cup Pearl Tapioca equals 3/4 cup quick cooking tapioca.
1 Tbls. cornstarch equals 2 Tbls. flour (for thickening)
1 teaspoon baking powder equals 1/4 teas. baking soda and 1/2 teaspoon cream of tartar
1 cup milk equals 1/2 cup evaporated milk & 1/2 cup water.
1 cup milk equals 1/2 cup condensed milk & 1/2 cup water (omit sugar in recipe).
1 cup milk equals 4 Tablspoons powdered milk and 1 cup water
I save my bacon grease but always read reused oil contains carcinogens...
I think those studies refer to cooking oils like soybean and canola that are frequently reused in things like deep fryers. Bacon grease is essentially rendered lard. You heat and melt the solid fat to be used later.
@@threerivershomestead I'm sorry yes that's what I meant. Do you worry about reusing oils? I was saving olive for awhile until I read that but maybe it has to do with the heat point.
We don’t cook with any oil or fats, you don’t need it.
Those fats are so bad for your cholesterol.
What about Avocado oil?
We prefer these fats. They are healthy for our kids' developing brains.
I understand.
Is bacon a healthy fat?
I have learned that animal fat clogs arteries.
Also is pork a Biblical Kosher?
Love your channel, but fats are so bad for us and create health problems. There are healthy alternatives that pack tons of flavor.
I agree that certain fats are bad for us. We definitely avoid hydrogenated fats and oils that have low flame points and tend to go rancid easily. But fat is definitely an important nutrient for brain health/development (especially in children) and the absorption of certain vitamins and minerals. Some fats, like home-rendered lard, are highly nutritious, containing lots of Vitamin D that we need in the winter. We definitely don't put all fats in the same category.
Quality fats are key and so important to health.
@@dmay7648 yes quality fats but in moderation. If you have heart disease then all fats should be cut out of the diet.
@@susanronan725 that’s not true at all, you may want to do some more research on how heart disease is really affected by sugars and carbs. The standard American diet and nutritional info is so backwards from what the research actually shows.
@@dmay7648 saturated fats are bad, hydrogenated fats are bad, monosaturated fats are bad. Yes many fats are bad. Yes we need fats but only good fats. I have done my research through medical tests, journals and fats sites. I have done extensive research on the foods we eat and the effects on our bodys for the last 6 years...
I don't ever use any oil, fats at all in my cooking.
So not necessary. Get enough Fat from my plant based foods
Well goody for you...you do YOU and let others do the same
You're a wise woman Jessica. So proud of you. And thanks' for all the helpful tips. Those will be very helpful for me.