Can I just say that I love how you inform your viewers openly and kindly. Some other channels that talk about preserving are almost aggressive in the way they present information. Proclaiming that their way is the only way and any variation is wrong.
Yes, I appreciate her approach. I live in NYC and have a tiny garden. I couldn’t preserve all my own veggies and fruits even if I wanted to. It’s still super fun to see others do it though!
@@danesaredarlings4679I understand that you can get a “foldable” dehydrator in the US. Darcy from “The Purposeful Pantry” talks about them. It may help your storage shortcomings. I keep mine outside under the patio as we too are very short on storage. In summer here in Perth, Western Australia, it gets very hot as temps get above 40 degrees Celsius.
Your years of home-schooling your children combined with your vast experience with food preservation are clearly demonstrated in this expertly presented video! Thank you for this amazing resource!
Such a fine and informative video. I have loved your gift of teaching and thoroughly enjoyed your beautiful family for some time. Thank you for telling me why you might choose small neck jars over large neck jars. I have wondered about that and wanted to know for a long time.
I have great success with freezing fresh peppers by just cutting them in strips, and freezing them in ziploc bags. To use them, it’s important not to thaw. Just use from frozen and they are exactly like using fresh. If I need chunks, I just snap the frozen strips into pieces. Hope you try this method. It’s a good one.
I bought my pesto canner in 1980(a year after I got married), and I am still using it 43 years later and I have used it every canning season of those 43 years.
Please don't put pressure on yourself your canning. You have so much to remember and keep straight. Being an awesome mom and you have a beautiful home and keeping up with all you are going throughout the year. Adam sure picked an awesome wife and mother. So you have a lot to be thankful for. But never let yourself down on not remembering. And thanks for all the info. Thank you.
I would just like to take a moment to say Thank You. Your videos have truly brought my family health and joy. You have inspired me as a mother and a wife. I have two very young children and we also discovered they have anaphylactic food allergies. I was truly hopeless and terrified till I discovered mothers such as yourself, healing and growing their children in a different way. I am now a proud owner of "Nourishing Traditions" and a few canning supplies. We truly wouldn't be where we are today if it wasn't for the added push of motivation from your videos. From all of the people like me- who do not have family and friends living this lifestyle, Please know that we are thankful to have your videos to watch. I am positive you receive many comments such as mine, but please take to heart how much positive influence you have had on us. Thank you for the creative content, for taking the time to make and produce these videos and for sharing your family's light.
@@teresabrewer2661 it uses a 110 or a 220, and runs for 6+ hours a batch… compare this to using your electric oven or washer/dryer for that many hours on top of your regular usage. It’s definitely not for a family on a strict budget.
Hi I was just thinking. The oxygen absorbers, why don't you vacuum pack them in lots of 5 because you are taking the oxygen out when you seal them. Just a thought 🤗🤗🤗
Good afternoon my dear friend, wow, what an interesting video and so informative!! I could listen to you all day talk about your passion all day! I want to let you know that you are an exceptional wife and mother and a beautiful woman!! Jessica, I'm wishing you and your family a happy Memorial Day weekend!
I learned you can put the extra oxygen absorbers in a canning jar and vacuum seal it. This protects to unused absorbers until next needed. Works like a charm.
I love how you always keep simplicity and affordability in mind with all of the projects we see. It makes everything I learn from you much more attainable versus other people that push you to buy a ton of unnecessary supplies. Thank you for taking the time to make this guide ❤
Thank you Jessica for the book list. Prices are high. I am old. But freezing is going to be my start. The information you gave helps a lot. Bless you for teaching what was stopped in my county when they closed down the extension office. I got one class only. I am in Ohio too. Your wonderful.
From Australia 🇦🇺, this is the best video. I love how you explain everything in detail, this really helps so many people who don’t know what they’re doing including me 😂 I love it, please put more videos like this ❤
I use the sealer for the mylar bags to reseal my oxygen absorber bags. My grand parents always used a pressure cooker to can with. But those were pans that went on the stove. I use one myself and it works just fine. It actually came with the tray to keep the jars off the bottom, but it did not say canner on the box when I got it from the estate sale. One day I would like an electric one.
I got a electric pressure canner for Christmas and i love it I have always been very worried about pressure canning on the stove but i love the electric canner it works great i have canned probably 150 jars and have only had 1 fail so far and when checked it was the lid that had the problem we just used the food that day and it was perfectly fine. I always have a running list of things to can.
@@angelafleming3328 I have always been afraid of the pressure cookers/canners, it took me a couple years to get up the courage. Lol. I haven't even come close to that many, maybe 3 or 4 batches of 7 quart jars.
When I buy a large quantity of O2 absorbers, I use what I need and the rest of them I seal them in a canning jar a old lid and a vacuum cap with a hand operated vacuum pump ( mechanics vacuum pump) and then use as needed and reseal the rest. Seems to work well for me.
Very helpful video! We only have a dehydrator. My kale last year, I dehydrated it, and then put in processor. Now I just add it to foods and no one can taste it! We have an excalibur and love it!
I have been doing the same thing for years. It’s a good idea if you have picky eaters. I grow and Dehydrate kale,spinach, Swiss chard and we eat fresh, but DH a lot and then crumble or throw in blender for powdering and add to many things without a single complaint about eating their greens! Love doing this!
Just wanted to say hello. My husband and I were in NE Ohio over the weekend for a homesteading conference. I was sending blessings and hellos your way. 😊
When I first wanted to can I was afraid of all the do's and don'ts. Where to begin? Will I kill us, etc. I have a friend who canned green beans. I asked if I could go over one evening and learn how to do it. She was happy with teaching me. I spent one whole evening learning and all these years later we still laugh about it. She got hour's worth of help on a job that is so very easy to do. We were both happy. Me to learn, her for the help. I now can all kinds of things, including meats. None of it is really difficult. You just need to plan on hours of your time AND be sure you use a reputable guide.
I have water bath canned for about 5 years now. Last year I bought a Presto pressure canner and am still afraid to use it. After watching your video I think I just need to jump in and try it. I'm thinking maybe kidney beans.
If you have a glass top stove(boo!) You can get a camp chef stove and can on propane.. I have one in my canning kitchen that I use with my all american canner.. I will only can on camp chef because it works soooo well
For the oxygen absorbers, once I open a container with a large quantity, I then put smaller quantities in pint or half pint mason jars and seal tightly. I keep the lid sealed in between putting into bags. So far, that seems to work ok.
This is such a great video! You are my inspiration. I haven’t started homesteading yet. My initial plan was to learn about food preservation, raising animals, gardening, etc, before starting a family. However, that didn’t happen and now I have a precious baby boy. I can’t wait to learn new skills along side him to better our family ♥️
I have to say that your skin and hair and mind clarity , i believe, is because you eat so healthily 😊 you are my favorite channel ❤ i always learn s9 many important things and thank you for that and God bless you and yours always
I’ve been canning and freezing for years, but am new to dehydrating and freeze drying, fermenting. I’ve never frozen in glass jars, but now I will to preserve juice! This video is super helpful!
A very thorough and informative video. I have been preserving food for many years, but still enjoy learning and watching experts like you. Your pleasant demeanor and great knowledge that you share with everyone is admirable. God bless you and your family!
😊I have a Presto dehydrator and I'm happy with it. I keep adding trays for it. When I have a lot of herbs to dry, the additional trays come in handy. I also use a dry-erase crayon to write on the outside border of the tray what I have dehydrating in that tray. It works for what I do, which is nowhere near the amount you do. 😉
We’ve added twice the growing space, plus a 3 tier Greenstalk this year, but I also picked up a $6 window box planter. I lined the bottom with fine wood chips(to retain water) & started a succession planting of leaf lettuces. (There’s only 3 of us) It’s on our porch railing & I started seeds in March. So nice just stepping out & snipping some lettuces! For just a few dollars, we have fresh lettuces that’ll last until Fall. Loving the Greenstalk(top tier, beets, middle, herbs, bottom, dwarf tomato, marigolds & Basil) right off the porch. Space saving & great!
I have the same ball canning book for about 25 years I love the recipes they always turn out. Thanks for sharing your knowledge. Have a blessed day 🙌🙏🌱💖
Good timing and I need this info! Last year I started my 3 year goal of growing a lot of our food and this year I planted probably three times what I did last year. I don’t want to waste any of it. Thanks!
Just wanted to add a tip for the oxygen absorbers: if you have any extra, use a Mason jar! The oxygen is absorbed in the jar only, then it seals so no more gets in. Keep the eye that shows if they're good or not, making sure it's visible from the outside.
I really enjoyed this video. You certainly have a teacher’s heart. The information you provided was clear and concise. You made me believe I may just be able to do this. I also liked knowing the books you would recommend. Thank you so much.
I can't freeze dry due to the cost of freeze dryers Downunder... around $8,000. Pressure canners are also very expensive so that limits what I am able to can. I'm really limited to water bath canning, freezing and dehydrating. But I still enjoy doing what I can. One day I would like to be able to can meat and vegetables, I'm sure that would be a great experience. My biggest issue is getting my jams to set. They just go runny every time. (Even with pectin 😢). I'm looking forward to the challenge starting next week ❤🎉
Hey Pam, another Aussie here … I have found if my jam Doesn’t set I just put it back on the stove and add a little more sugar and boil until reduced some more … do you do the freeze check with the cold plate … other than that I have found weighting the fruit for each kg of fruit I put a kg of sugar ..
@@jaynedoe5830 I've tried so many things...cooking it to death, varying the ratios, using jam setting sugar. I test it and it seems to be setting on the freezer plate but by the time I get finished it just ends up runny. It still tastes great and I still use it, it just is runnier than I'd like it to be. 🥴
@@jaynedoe5830 I do love me some jam 😋 I made half a dozen jars each of raspberry and Blackberry jam a few weeks ago. I got some plums really cheap plums a couple of months ago and put up some spiced plums that are delicious. I'd love to can more things like meats and broth in the future. Meanwhile I will continue to give my dehydrator a workout on a regular basis and fill the freezer. Slowed down a bit with it being winter at the moment.
Perfect timing! 😊 i was just looking at pressure canners trying to figure out which one (on sale amazon right now) and had the one you linked already in my cart! ... off to hit buy! . Also - I have found I wasted oxygen absorbers for FD also because I didnt know better! (Newbie and learning!) I cant wait to have big preservations with it this year! thanks for all you share!
I learned so much from this video, especially about canning. I have been on canning facebook groups and no one explained it to me that easily. Thank you.
I buy oxygen absorbers in bulk and store them quickly into a wide mouthed mason jar and quickly vacuum seal the jar. I put the tester in with it to make sure I can keep track of the “pink” color to ensure they are still good. When I need to use some after freeze drying, I quickly break the seal and pop the lid, quickly put the oxygen absorbers in to the Mylar bags or jars that I am going to use them in and quickly vacuum seal my jar of oxygen absorbers again while I seal my food quickly as well. I have not had any oxygen absorbers go bad since I started sealing them like this many years ago. ~ just wanted to help with that tip.
Love this video. You really are a great teacher! I’ve been water bath canning for a number of years , very small scale. A year ago I bought a pressure canner and wow it is big scale now. Everything you covered in this video has helped me understand my journey to where I am today. I need to order Sally Fallon’s book. This will be my next step to food preservation. I can’t thank you enough for teaching all of this so clearly!
You can water bath can ANYTHING that can be pressure canned. It just takes longer and it’s perfectly safe. You can also can milk. I did and it lasted a year and a half on a shelf in the basement before going bad (and that was store brand milk). I have an All American and a presto along with several pots to water bath can in.
I know a lot of what you talked about but I learned some things too. This video was a great idea and was very easy to follow and a good introduction and review. Great job!
You always have so many tips and tricks for your viewing family. Thank you so much for all the help and direction you give us. I hope you realize how valued you are by all of us! GOD bless
Hi Jessica, look forward to your video every week. Just a tip I've done for a few years with my oxygen absorbers. Years ago I purchased a very inexpensive pump to remove all the air from jars, used for storing dried foods in jars. What I've done is put 15 or so absorbers in small jars, pump the air out of them and have created an oxygen free environment for my absorbers. I still order larger bags of absorbers at a time, I hate running short! Its worked well. Love your family, you and Adam are doing an amazing job! ❤
Hi there, I’ve been a subscriber for many years now and my family has gotten a lot from watching you and your family. Thank you. In 2015 we moved from the west coast to the south, and because of this I have lost the majority of the women in my life that where mentors to me. It’s been a real challenge finding other homeschooling moms with big families out here. I find myself really burning out. My older 3 are doing school, while the 2 year old is, well, being a 2 year old. To make things a bit more of a challenge my church shut down and we haven’t been able to find a suitable replacement. I know you don’t know me, but if you are inspired and have time, would you please consider sharing how you deal with burn out? If you ever deal with that? Much thanks!🙏
Just a great video, loved all of the info you’ve shared, thanks so much! I would add something that I do and a lot of others as well; when I wash my used jars, I store them with the used (washed of course) flat lid and ring in the boxes the jars came in, in my basement and this keeps them from getting dusty or spidery! 😜
I am trying to start all over again. This season I will be freezing and maybe drying. I probably won’t be able to can until next year. I would like to can this year but probably won’t. I will be growing herbs.
There is one electric pressure canner approved by the USDA, it’s the Presto Digital Pressure Canner (02144). (If you say this later in the video, I apologize, I haven’t finished it yet.)
Thank you so much for sharing how you scheduling things. I am just getting into full flow with preservation and you have helped me get a little more organized. Bless you
Thank you for taking the time to make this food preservation video, you have included so much information and answered so many questions for me. I think that this video will serve as a long term source for people to reference food preservation for years to come. I am fortunate to have found your channel, I have learned so much!!!
Amei suas explicações…moro no Brasil e estamos em outono, logo entraremos no inverno…me prepararei para a próxima temporada…somente com alguns produtos… Obrigada, grande abraço desde Brasil 🇧🇷 ❤…
This video is so jam-packed (pun intended) with info . Again you provide the common sense of being prepared and staying organized. Thank you. So looking forward to June challenge. Have a great week.
Thank you Jessica. You are amazing to share all of your knowledge and encouraging others to gain in their did preservation capabilities and security. 🙏❤️🇱🇷 Many blessings to you and yours
What a great video! In our area, we can get seconds at produce places as well. If you're willing to do a little more work, the money you can save is worth it! 🍓🍅🥕🥒🍆🥔🍠
I love your videos! Keep on keeping on. May God continue to bless you . Your kindness in your responses , your knowledge, your love and faithfulness show. I hope you all have a wonderful week!
This was a VERY informative video. I grew up with canning, but never freeze dried or dehydrated. My children and grandchildren are raised now, but I do still can.
I have a square Nesco that I bought over 10-15 years ago. I think I paid about $60 for it. I chose the Nesco because it was cheaper and I wanted to see if I liked dehydrating foods before shelling out the money for an Excalibur….. with the thought that, if I DID like dehydrating, I’d go ahead and buy the Excalibur. I liked my Nesco so much that I never did go back and buy the Excalibur..
A treasure trove of information! I really appreciate your thorough, accurate, and logically presented videos. That's rare on TH-cam, and it's why I keep coming back to your channel. (And it's probably why you have more than 100K subscribers!)
I use the Presto electric canner and you got me wondering. So I googled if the canner was safe and this is what I found: "The only electric pressure canner approved by the USDA to safely pressure can low-acid foods at home (meats, beans, soups, etc.) is the Presto Digital Pressure Canner (#02144)".
Thank you for this! I’m trying to learn about food preservation and we planted a garden this year so I will need to know how to can! Going to try my hand at sauerkraut too!
Thank you for sharing!!! This is an excellent amount of information!!! Good resource too !!!! I want a freeze dryer but that has a gutter goal ….. thank you again
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Can I just say that I love how you inform your viewers openly and kindly. Some other channels that talk about preserving are almost aggressive in the way they present information. Proclaiming that their way is the only way and any variation is wrong.
Yes, I appreciate her approach. I live in NYC and have a tiny garden. I couldn’t preserve all my own veggies and fruits even if I wanted to. It’s still super fun to see others do it though!
@@TheHappyCaravan You can gift your abundance to others, a dehydrator may fit in a small area and allow you to preserve some things. Have fun!
@@danesaredarlings4679I understand that you can get a “foldable” dehydrator in the US. Darcy from “The Purposeful Pantry” talks about them. It may help your storage shortcomings. I keep mine outside under the patio as we too are very short on storage. In summer here in Perth, Western Australia, it gets very hot as temps get above 40 degrees Celsius.
Your years of home-schooling your children combined with your vast experience with food preservation are clearly demonstrated in this expertly presented video! Thank you for this amazing resource!
Yes I agree!!!
❤
Such a fine and informative video. I have loved your gift of teaching and thoroughly enjoyed your beautiful family for some time. Thank you for telling me why you might choose small neck jars over large neck jars. I have wondered about that and wanted to know for a long time.
I have great success with freezing fresh peppers by just cutting them in strips, and freezing them in ziploc bags. To use them, it’s important not to thaw. Just use from frozen and they are exactly like using fresh. If I need chunks, I just snap the frozen strips into pieces. Hope you try this method. It’s a good one.
this is what i do as well; have peppers still from last fall and use them in soups ,stews ,quiche, chili etc.
I do the same exact thing with peppers ❤
Me too. And i just throw them in different dishes.
Yes, I do the same. But I prefer to freeze in the amounts I know I will use, to avoid wasting any. But yeah, glad to learn others do the same.😃
Yep, works great! I also
Slice celery and dice onions and use.
I bought my pesto canner in 1980(a year after I got married), and I am still using it 43 years later and I have used it every canning season of those 43 years.
They are made to last!!!
Thank you, I know now it was worth the $$$$ from your comment! Blessings 😊
Congrats on 100 thousand! Glad your hard work is being recognized.
Please don't put pressure on yourself your canning. You have so much to remember and keep straight. Being an awesome mom and you have a beautiful home and keeping up with all you are going throughout the year. Adam sure picked an awesome wife and mother. So you have a lot to be thankful for. But never let yourself down on not remembering. And thanks for all the info. Thank you.
I would just like to take a moment to say Thank You. Your videos have truly brought my family health and joy. You have inspired me as a mother and a wife. I have two very young children and we also discovered they have anaphylactic food allergies. I was truly hopeless and terrified till I discovered mothers such as yourself, healing and growing their children in a different way. I am now a proud owner of "Nourishing Traditions" and a few canning supplies. We truly wouldn't be where we are today if it wasn't for the added push of motivation from your videos. From all of the people like me- who do not have family and friends living this lifestyle, Please know that we are thankful to have your videos to watch. I am positive you receive many comments such as mine, but please take to heart how much positive influence you have had on us. Thank you for the creative content, for taking the time to make and produce these videos and for sharing your family's light.
Hi Jessica! I'm watching you from România. We preserve porc meat in lard. It's an old method in our country.
Since freeze dryers are so expensive, finding a source that will let you try the product would help make an informed decision.
You could find a friend who has one and pay them to do it for you. It is still cheaper than going out and buying it.
Amen
@@lindakrieger6667 The electricity a freeze dryer uses is nominal
@@teresabrewer2661 it uses a 110 or a 220, and runs for 6+ hours a batch… compare this to using your electric oven or washer/dryer for that many hours on top of your regular usage. It’s definitely not for a family on a strict budget.
It would be awesome if county extension offices had this resource in addition to canners/professional kitchen space…perhaps some do?!
Hi I was just thinking. The oxygen absorbers, why don't you vacuum pack them in lots of 5 because you are taking the oxygen out when you seal them. Just a thought 🤗🤗🤗
Good afternoon my dear friend, wow, what an interesting video and so informative!! I could listen to you all day talk about your passion all day! I want to let you know that you are an exceptional wife and mother and a beautiful woman!! Jessica, I'm wishing you and your family a happy Memorial Day weekend!
I learned you can put the extra oxygen absorbers in a canning jar and vacuum seal it. This protects to unused absorbers until next needed. Works like a charm.
I just re-FoodSaver mine.👍🏼😉
I love how you always keep simplicity and affordability in mind with all of the projects we see.
It makes everything I learn from you much more attainable versus other people that push you to buy a ton of unnecessary supplies.
Thank you for taking the time to make this guide
❤
Thank you Jessica for the book list.
Prices are high.
I am old.
But freezing is going to be my start.
The information you gave helps a lot.
Bless you for teaching what was stopped in my county when they closed down the extension office.
I got one class only.
I am in Ohio too.
Your wonderful.
From Australia 🇦🇺, this is the best video. I love how you explain everything in detail, this really helps so many people who don’t know what they’re doing including me 😂
I love it, please put more videos like this ❤
Jess we bought a big bag of oxigen obsorbers as well but then we used our Food saver machine and packaged them in smaller quanties.
Great idea
I use the sealer for the mylar bags to reseal my oxygen absorber bags.
My grand parents always used a pressure cooker to can with. But those were pans that went on the stove. I use one myself and it works just fine. It actually came with the tray to keep the jars off the bottom, but it did not say canner on the box when I got it from the estate sale. One day I would like an electric one.
I got a electric pressure canner for Christmas and i love it I have always been very worried about pressure canning on the stove but i love the electric canner it works great i have canned probably 150 jars and have only had 1 fail so far and when checked it was the lid that had the problem we just used the food that day and it was perfectly fine. I always have a running list of things to can.
@@angelafleming3328 I have always been afraid of the pressure cookers/canners, it took me a couple years to get up the courage. Lol. I haven't even come close to that many, maybe 3 or 4 batches of 7 quart jars.
When I buy a large quantity of O2 absorbers, I use what I need and the rest of them I seal them in a canning jar a old lid and a vacuum cap with a hand operated vacuum pump ( mechanics vacuum pump) and then use as needed and reseal the rest. Seems to work well for me.
This is the first year that I’ve actually tried water glassing eggs I did a couple dozen in a glass jar and we will test him out in a few months
What a beautiful complete tutorial! Definitely a video to save, thanks Jessica!
Very helpful video! We only have a dehydrator. My kale last year, I dehydrated it, and then put in processor. Now I just add it to foods and no one can taste it! We have an excalibur and love it!
I have been doing the same thing for years. It’s a good idea if you have picky eaters. I grow and Dehydrate kale,spinach, Swiss chard and we eat fresh, but DH a lot and then crumble or throw in blender for powdering and add to many things without a single complaint about eating their greens! Love doing this!
Just wanted to say hello. My husband and I were in NE Ohio over the weekend for a homesteading conference. I was sending blessings and hellos your way. 😊
When I first wanted to can I was afraid of all the do's and don'ts. Where to begin? Will I kill us, etc. I have a friend who canned green beans. I asked if I could go over one evening and learn how to do it. She was happy with teaching me. I spent one whole evening learning and all these years later we still laugh about it. She got hour's worth of help on a job that is so very easy to do. We were both happy. Me to learn, her for the help. I now can all kinds of things, including meats. None of it is really difficult. You just need to plan on hours of your time AND be sure you use a reputable guide.
I have water bath canned for about 5 years now. Last year I bought a Presto pressure canner and am still afraid to use it. After watching your video I think I just need to jump in and try it. I'm thinking maybe kidney beans.
just do it like water bath canning once you start doing it you will be hooked. good luck to you
If you have a glass top stove(boo!) You can get a camp chef stove and can on propane.. I have one in my canning kitchen that I use with my all american canner.. I will only can on camp chef because it works soooo well
Presto has a digital pressure canner that you can water bath in as well while it’s on your counter
For the oxygen absorbers, once I open a container with a large quantity, I then put smaller quantities in pint or half pint mason jars and seal tightly. I keep the lid sealed in between putting into bags. So far, that seems to work ok.
This is such a great video! You are my inspiration. I haven’t started homesteading yet. My initial plan was to learn about food preservation, raising animals, gardening, etc, before starting a family. However, that didn’t happen and now I have a precious baby boy. I can’t wait to learn new skills along side him to better our family ♥️
What a blessing you are Jessica. God bless x
i have bought an all american pressurre canner - used for $100 look around
I have to say that your skin and hair and mind clarity , i believe, is because you eat so healthily 😊 you are my favorite channel ❤ i always learn s9 many important things and thank you for that and God bless you and yours always
I’ve been canning and freezing for years, but am new to dehydrating and freeze drying, fermenting. I’ve never frozen in glass jars, but now I will to preserve juice! This video is super helpful!
A very thorough and informative video. I have been preserving food for many years, but still enjoy learning and watching experts like you. Your pleasant demeanor and great knowledge that you share with everyone is admirable. God bless you and your family!
Yay my Sunday night viewing before electronics off ready for bed. Have a blessed week ❤
😊I have a Presto dehydrator and I'm happy with it. I keep adding trays for it. When I have a lot of herbs to dry, the additional trays come in handy. I also use a dry-erase crayon to write on the outside border of the tray what I have dehydrating in that tray. It works for what I do, which is nowhere near the amount you do. 😉
I love how you explained all ways of preservation. This was the best beginner video. Your awesome you always give great information.😊
Hi Jessica!!!!! Always excited when your video pops up!!! Have a beautiful Memorial Day with your family!! Home Church Day!!! 💒🙏💒🙏💮💮🌸🌸🌹🌹
I know you are busy with your family, but I look daily for a new video! I miss them!! love your videos and family! i’m addicted!
We’ve added twice the growing space, plus a 3 tier Greenstalk this year, but I also picked up a $6 window box planter. I lined the bottom with fine wood chips(to retain water) & started a succession planting of leaf lettuces. (There’s only 3 of us) It’s on our porch railing & I started seeds in March. So nice just stepping out & snipping some lettuces! For just a few dollars, we have fresh lettuces that’ll last until Fall. Loving the Greenstalk(top tier, beets, middle, herbs, bottom, dwarf tomato, marigolds & Basil) right off the porch. Space saving & great!
Thank you, Jessica! You are my favorite content creator here on TH-cam!
I started canning today! And I love it!,, thank you for all you do a
To explain and teach ! Gods richest blessings on you and your family.
You are always such an encouragement!! It’s a lot of work but so good for your family!!
I just love how your channel is filled with information and not a lot of fluff. You packed so much in there for us and it is much appreciated.
I have the same ball canning book for about 25 years I love the recipes they always turn out. Thanks for sharing your knowledge. Have a blessed day 🙌🙏🌱💖
Great job putting this together Jessica!!
Good timing and I need this info! Last year I started my 3 year goal of growing a lot of our food and this year I planted probably three times what I did last year. I don’t want to waste any of it. Thanks!
Baby Hannah is growing fast.
Wonderful content. You are a very good teacher! Thank you!
I just picked our first round of kale and lettuce yesterday and hubby and I had a tasty salad last night! He even didn’t mind the kale 🤪
I've found when dehydrating apple slices, for crisp dehydrated ones, I dry on 125 for 24-36 hours, then kick it up to 150 for another 24-36 hours.
Just wanted to add a tip for the oxygen absorbers: if you have any extra, use a Mason jar! The oxygen is absorbed in the jar only, then it seals so no more gets in. Keep the eye that shows if they're good or not, making sure it's visible from the outside.
I really enjoyed this video. You certainly have a teacher’s heart. The information you provided was clear and concise. You made me believe I may just be able to do this. I also liked knowing the books you would recommend. Thank you so much.
I can't freeze dry due to the cost of freeze dryers Downunder... around $8,000. Pressure canners are also very expensive so that limits what I am able to can. I'm really limited to water bath canning, freezing and dehydrating. But I still enjoy doing what I can. One day I would like to be able to can meat and vegetables, I'm sure that would be a great experience.
My biggest issue is getting my jams to set. They just go runny every time. (Even with pectin 😢).
I'm looking forward to the challenge starting next week ❤🎉
Sounds like you need to ferment and salt cure
Hey Pam, another Aussie here … I have found if my jam Doesn’t set I just put it back on the stove and add a little more sugar and boil until reduced some more … do you do the freeze check with the cold plate … other than that I have found weighting the fruit for each kg of fruit I put a kg of sugar ..
@@jaynedoe5830 I've tried so many things...cooking it to death, varying the ratios, using jam setting sugar. I test it and it seems to be setting on the freezer plate but by the time I get finished it just ends up runny. It still tastes great and I still use it, it just is runnier than I'd like it to be. 🥴
@@pammy0809 I will send a link to a preserving recipe that worked really well for me … I made plum jam … it was amazing 🤩
@@jaynedoe5830 I do love me some jam 😋 I made half a dozen jars each of raspberry and Blackberry jam a few weeks ago. I got some plums really cheap plums a couple of months ago and put up some spiced plums that are delicious.
I'd love to can more things like meats and broth in the future. Meanwhile I will continue to give my dehydrator a workout on a regular basis and fill the freezer. Slowed down a bit with it being winter at the moment.
Perfect timing! 😊 i was just looking at pressure canners trying to figure out which one (on sale amazon right now) and had the one you linked already in my cart! ... off to hit buy! .
Also - I have found I wasted oxygen absorbers for FD also because I didnt know better! (Newbie and learning!) I cant wait to have big preservations with it this year! thanks for all you share!
Used your link 🎉
Thank you ❤️
I learned so much from this video, especially about canning. I have been on canning facebook groups and no one explained it to me that easily. Thank you.
I buy oxygen absorbers in bulk and store them quickly into a wide mouthed mason jar and quickly vacuum seal the jar. I put the tester in with it to make sure I can keep track of the “pink” color to ensure they are still good. When I need to use some after freeze drying, I quickly break the seal and pop the lid, quickly put the oxygen absorbers in to the Mylar bags or jars that I am going to use them in and quickly vacuum seal my jar of oxygen absorbers again while I seal my food quickly as well. I have not had any oxygen absorbers go bad since I started sealing them like this many years ago. ~ just wanted to help with that tip.
Love this video. You really are a great teacher! I’ve been water bath canning for a number of years , very small scale. A year ago I bought a pressure canner and wow it is big scale now. Everything you covered in this video has helped me understand my journey to where I am today. I need to order Sally Fallon’s book. This will be my next step to food preservation. I can’t thank you enough for teaching all of this so clearly!
Thank you for helping all your viewers for free you have the knowledge that helps so many so thank you from arkansas
Thank you, this was so inspiring and helpful! I love the content you make and share! ❤ greetings from Finland 🤗
You can water bath can ANYTHING that can be pressure canned. It just takes longer and it’s perfectly safe. You can also can milk. I did and it lasted a year and a half on a shelf in the basement before going bad (and that was store brand milk). I have an All American and a presto along with several pots to water bath can in.
Love your channel and information. Thank you Jessica.
I know a lot of what you talked about but I learned some things too. This video was a great idea and was very easy to follow and a good introduction and review. Great job!
You always have so many tips and tricks for your viewing family. Thank you so much for all the help and direction you give us. I hope you realize how valued you are by all of us! GOD bless
That was an amazing video! Thanks so much for sharing your expertise. 😊
im buying my frist canning jars this year im starting with pickles
Hi Jessica, look forward to your video every week. Just a tip I've done for a few years with my oxygen absorbers. Years ago I purchased a very inexpensive pump to remove all the air from jars, used for storing dried foods in jars. What I've done is put 15 or so absorbers in small jars, pump the air out of them and have created an oxygen free environment for my absorbers. I still order larger bags of absorbers at a time, I hate running short! Its worked well. Love your family, you and Adam are doing an amazing job! ❤
Hi there, I’ve been a subscriber for many years now and my family has gotten a lot from watching you and your family. Thank you. In 2015 we moved from the west coast to the south, and because of this I have lost the majority of the women in my life that where mentors to me. It’s been a real challenge finding other homeschooling moms with big families out here. I find myself really burning out. My older 3 are doing school, while the 2 year old is, well, being a 2 year old. To make things a bit more of a challenge my church shut down and we haven’t been able to find a suitable replacement. I know you don’t know me, but if you are inspired and have time, would you please consider sharing how you deal with burn out? If you ever deal with that? Much thanks!🙏
Just a great video, loved all of the info you’ve shared, thanks so much! I would add something that I do and a lot of others as well; when I wash my used jars, I store them with the used (washed of course) flat lid and ring in the boxes the jars came in, in my basement and this keeps them from getting dusty or spidery! 😜
I am trying to start all over again. This season I will be freezing and maybe drying. I probably won’t be able to can until next year. I would like to can this year but probably won’t. I will be growing herbs.
There is one electric pressure canner approved by the USDA, it’s the Presto Digital Pressure Canner (02144). (If you say this later in the video, I apologize, I haven’t finished it yet.)
Thank you so much for sharing how you scheduling things. I am just getting into full flow with preservation and you have helped me get a little more organized. Bless you
Thank you for taking the time to make this food preservation video, you have included so much information and answered so many questions for me. I think that this video will serve as a long term source for people to reference food preservation for years to come. I am fortunate to have found your channel, I have learned so much!!!
your wisdom and expierience stops you just throwing money at projects. i love your humility xx
Amei suas explicações…moro no Brasil e estamos em outono, logo entraremos no inverno…me prepararei para a próxima temporada…somente com alguns produtos…
Obrigada, grande abraço desde Brasil 🇧🇷 ❤…
Excellent video! Thanks so much for educating me. ❤
This video is so jam-packed (pun intended) with info . Again you provide the common sense of being prepared and staying organized. Thank you. So looking forward to June challenge. Have a great week.
Thank you Jessica. You are amazing to share all of your knowledge and encouraging others to gain in their did preservation capabilities and security. 🙏❤️🇱🇷 Many blessings to you and yours
What a great video! In our area, we can get seconds at produce places as well. If you're willing to do a little more work, the money you can save is worth it! 🍓🍅🥕🥒🍆🥔🍠
Excellent video! You are a wonderful teacher! I really appreciate your videos and never miss one. 😊
What an awesome informative video! Thank you! I found you recently from the simple farmhouse podcast you did with Lisa 😁
😊 Thanks for being a wonderful source of food preservation. I love hearing from you and your family.
I love your videos! Keep on keeping on. May God continue to bless you . Your kindness in your responses , your knowledge, your love and faithfulness show. I hope you all have a wonderful week!
We make corn and spinach ice cubes for our chickens on hot days they love it❤😊
Are there ways to recycle or reuse the cal-lime solution for non-food purposes?
God bless you and your family.
Thank you for such a comprehensive video. I'm just getting into food preserving and am excited to try canning next!
This was a VERY informative video. I grew up with canning, but never freeze dried or dehydrated. My children and grandchildren are raised now, but I do still can.
I have a square Nesco that I bought over 10-15 years ago. I think I paid about $60 for it. I chose the Nesco because it was cheaper and I wanted to see if I liked dehydrating foods before shelling out the money for an Excalibur….. with the thought that, if I DID like dehydrating, I’d go ahead and buy the Excalibur. I liked my Nesco so much that I never did go back and buy the Excalibur..
A treasure trove of information! I really appreciate your thorough, accurate, and logically presented videos. That's rare on TH-cam, and it's why I keep coming back to your channel. (And it's probably why you have more than 100K subscribers!)
Such a wealth of information Jessica. Wow! Thank you.
This is a great lesson. We have really loved our freeze dryer and would recommend. Hard to believe the garden season is just around the corner.
Excellent video, Jessica!! :)
Thank you for your common sense approach to preservation and thoughtful coaching.
Thank you for putting this all together for us. It *was* helpful.
I use the Presto electric canner and you got me wondering. So I googled if the canner was safe and this is what I found: "The only electric pressure canner approved by the USDA to safely pressure can low-acid foods at home (meats, beans, soups, etc.) is the Presto Digital Pressure Canner (#02144)".
Crazy that you’re just now harvesting salad greens & peas! We’re in Texas and our pea plants are finished producing & our spinach is bolting.
Thank you for this! I’m trying to learn about food preservation and we planted a garden this year so I will need to know how to can! Going to try my hand at sauerkraut too!
Thank you for giving us so many helpful tips.
Excellent video! Thank you, Jessica…
Good Morning! Great video. Lots of information. Great resources. Good work. Have a glorious day!
Thank you for sharing!!! This is an excellent amount of information!!! Good resource too !!!! I want a freeze dryer but that has a gutter goal ….. thank you again