I have made lavender infused white vinegar, using dried home grown lavender. I then dilute it and use it for a substitute for windex. Works as well, and smells much better!
@@lindaminor1985 I just shoved it all in a glass gallon jar and let it sit. I never really timed it. With the variety of lavender I had, was either French or Spanish it turned a reddish color with the acidity of the vinegar. I just left it there until I liked the smell, then strained out the lavender and put it back into the original vinegar bottle. It keeps for years. Have fun experimenting.
I'm tired just listening to your list of accomplishment 😅 it feels so good to get stuff done tho! I get overwhelmed by it and do nothing sometimes. Thank you for all the inspiration and time spent making videos to share ❤
Congrats on such a great job! l think the richness of your stock is due to difference in cooking times. When l make my stock on the stove, it is for a minimum of 48 hours to get the richness & extract every bit of collagen. When l use my instapot, its for 3 hours which is the equivalent of stovetop but accelerated since pressure cooked. l really only use my instapot these days, its such an energy & time saver! l also didn't see you add ACV to the stock, it helps draw out the collagen from the bones. l've enjoyed watching your EBC challenge videos for the month!
Thank you so much!! Ingredients • 2 ½ pounds of tomatoes, firm and less juicy variety like Roma • 1 medium red onion • 1 medium sweet pepper • 2 jalapeno peppers • 6 garlic cloves • 1 cup chopped cilantro • 1 ½ - 2 tablespoons Redmond Real Salt • ½ teaspoon ground cumin Dice/chop all veggies to the size/texture you prefer and place in a large bowl. Add cilantro and cumin. Mix well. Sprinkle 1.5 - 2 Tbsp salt and mix. Divide between 2 quarts and push solids down below the brine that will accumulate. Use a weight to keep solids below liquid and top with airlock lid. Place to ferment at room temperature out of direct sunlight for 3-6 days. Once the salsa is nice and tangy and you like it, move it to cold storage. The salsa will last at least several weeks and up to several months in cold storage.
Wish I had got the all American 921. I got their largest one. While I can double stack quarts, the height of the canner is incredibly high on the stove. I’ve burned myself several times just adding and removing jars.
Can you please do a video on how you make your fermented hot sauce? I have peppers fermenting like yours but I don’t know how to make the hot sauce after that 😂
Wow!!! You did a lot. I love it!!! I tried, but I did not get nearly as much as I wanted done this month. What caponata recipe did you follow? I have made it a few times, but that one looks very different and tasty!
Yes, we are OK, thank you. I have taken a longer hiatus than I originally had expected. I’ve just been enjoying the time with my family, but I will be back soon, very soon. ❤️
I use roma or other paste varieties. Cut in half, roast in a pyrex 9x13 at 375F for about 30-40 mins. Once cool enough to handle, I run through my food mill and place sauce in a pan on the stove top. I bring to a boil, and then simmer for about 20 mins to help thicken it up (if you start with paste tomatoes, you won't have too much liquid). I will add salt, onion granules, garlic powder, dried oregano and dried basil. It's delicious!
I have made lavender infused white vinegar, using dried home grown lavender. I then dilute it and use it for a substitute for windex. Works as well, and smells much better!
Going to try this. How long do you infuse it?❤ thank you
@@lindaminor1985 I just shoved it all in a glass gallon jar and let it sit. I never really timed it. With the variety of lavender I had, was either French or Spanish it turned a reddish color with the acidity of the vinegar. I just left it there until I liked the smell, then strained out the lavender and put it back into the original vinegar bottle. It keeps for years. Have fun experimenting.
@azgardenlover370 thank you so much. Making it tomorrow. Blessings to you & yours. ❤️
I'm tired just listening to your list of accomplishment 😅 it feels so good to get stuff done tho! I get overwhelmed by it and do nothing sometimes. Thank you for all the inspiration and time spent making videos to share ❤
Lots of love and work went into persevering this bounty.
Wow! Im tired just watching all you got done! Congratulations!
Congrats on such a great job! l think the richness of your stock is due to difference in cooking times. When l make my stock on the stove, it is for a minimum of 48 hours to get the richness & extract every bit of collagen. When l use my instapot, its for 3 hours which is the equivalent of stovetop but accelerated since pressure cooked. l really only use my instapot these days, its such an energy & time saver! l also didn't see you add ACV to the stock, it helps draw out the collagen from the bones. l've enjoyed watching your EBC challenge videos for the month!
🤩....you are amazing! One day Im growing a garden!!!
Please share your fermented salsa recipe. I can't seem to get it right. I liove your vids btw.
Thank you so much!!
Ingredients
• 2 ½ pounds of tomatoes, firm and less juicy variety like Roma
• 1 medium red onion
• 1 medium sweet pepper
• 2 jalapeno peppers
• 6 garlic cloves
• 1 cup chopped cilantro
• 1 ½ - 2 tablespoons Redmond Real Salt
• ½ teaspoon ground cumin
Dice/chop all veggies to the size/texture you prefer and place in a large bowl. Add cilantro and cumin. Mix well.
Sprinkle 1.5 - 2 Tbsp salt and mix.
Divide between 2 quarts and push solids down below the brine that will accumulate.
Use a weight to keep solids below liquid and top with airlock lid.
Place to ferment at room temperature out of direct sunlight for 3-6 days.
Once the salsa is nice and tangy and you like it, move it to cold storage. The
salsa will last at least several weeks and up to several months in cold storage.
Thank You for sharing
The Sugar Rush peach are supposed to be more "peach" colored but it takes forever to get them to that stage. You can use them though at any color!
That is so helpful!! Thank you!
You gphave done a lot love watching what you make
I’m sneezing just looking at the goldenrod. 😂
Meeeee Tooooo 🤧 😂😆🥳🥳🥳
Thanks for sharing love your videos
Easy comment - WWWWOOOOOWWWW and contrats on this wonderful harvest preservation. I'm looking forward to some exciting new pepper recipes.
New subscriber. Cant wait to see more❤
You could use the capanata as a bruschetta on a toasted baguette
Great job 😊 glad to find your channel ❤😊
Yummy soup looks great. I l❤your back ground music. It reminds me of my childhood.
Wish I had got the all American 921. I got their largest one. While I can double stack quarts, the height of the canner is incredibly high on the stove. I’ve burned myself several times just adding and removing jars.
Oh no I'm sorry to hear that. Maybe contact All American and see if they can help you?
Can you please do a video on how you make your fermented hot sauce? I have peppers fermenting like yours but I don’t know how to make the hot sauce after that 😂
Yep, will do, thank you!
I add onion skins to my stock it adds deep color.
Wow!!! You did a lot. I love it!!! I tried, but I did not get nearly as much as I wanted done this month. What caponata recipe did you follow? I have made it a few times, but that one looks very different and tasty!
I used the garlic lemon artichoke recipe from Ball.
The 6 sided green harvest baskets really caught my eye! Do you have a link?
I'm sorry, I don't. They were from a local berry farm that we re-use throughout the year.
Looks great. Let us know how you like the camponata
Haven't seen any new posts, did you guys do ok with the hurricane?
Thank you! We are ok, thankfully. But devastated for our WNC friends. Just taking a long break, and catching up on life. Will be back soon.
I would like your opinion on the eggplant. I made it last year and am struggling trying to find uses for it. I found it very lemony
Thank you, I’m thinking I’ll use it with pasta. But I’ll be sure to share when I open a jar.
Are you okay? We've missed seeing you! Are you coming back?
Yes, we are OK, thank you. I have taken a longer hiatus than I originally had expected. I’ve just been enjoying the time with my family, but I will be back soon, very soon. ❤️
What is your favorite pizza sauce recipe?
I use roma or other paste varieties. Cut in half, roast in a pyrex 9x13 at 375F for about 30-40 mins. Once cool enough to handle, I run through my food mill and place sauce in a pan on the stove top. I bring to a boil, and then simmer for about 20 mins to help thicken it up (if you start with paste tomatoes, you won't have too much liquid). I will add salt, onion granules, garlic powder, dried oregano and dried basil. It's delicious!
Great job 😊 glad to find your channel ❤😊
Thank you!! 😊
@@TheHappyHomestead your welcome 🤗