Hi Sweet Friends, Today I am continuing with my Food Dehydrating 101 Series and I am making a Mirepoix Seasoning Base and then dehydrating it to make ti shelf stable. Love, Mary
Hi Mary! Does the parboiling work for any vegetable that you want to be able to use right away (such as squash or radishes)? I make a lot of Korean soups which typically uses those kinds of vegetables. Thank you!!
Thank you for the tip of how to do the onions. My tip was something that I discovered by pure accident. Let the fresh onions soaked in cold water before drying. It has prevented them from turning brown once you dry them.
Mary, perhaps you’ve answered this (in that case point me to the episode). How did you learn all of this since you were a career girl for so long? I just listened to episode of you meeting your sweet hubby. You are an absolute gift!
I finally decided to make my mirepoix, then realized I had a large container of minced dried onion so I just did the carrots and celery and added the onions at the end. Glad I rewatched your video so as to blanche the veg which I would have surely omitted...THANKS...it came out great❤️🧡‼️
An absolute staple in our home and a very smart idea to have this ready and on hand...thank you for your research as well as many hours in kitchen to help us all,just bought a dehydrator, stay blessed
Wonderful tutorial. Thank you so much. Just bought the handheld foodsaver. My larger one was giving me trouble so this small one has been a lifesaver. Love your videos! God bless you!
Great video Mary. I love my dehydrator, so easy to free up space in the fridge and freezer without the waste. For those who do not have one you can use your oven to dehydrate but it will take a while. After chopping your veg or fruit just spread them out on baking sheets or parchment paper and place them in the pantry or some area like that. Put paper towels or cheese cloth over to keep the bugs out. Set a fan in that room and just let them dry naturally for a few days. Then place in your oven at its lowest setting, usually 150 to 170 and check them after an hour or so. You may need to crack the door a bit, but those few days of drying before hand make a big difference.
Hi Julia, Thanks for sharing all of this!! Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html ➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html ➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html ➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html ➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html ➡️How to Make Bread with or without Yeast Playlist: th-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
@@MarysNest Yes I have been binge watching your videos during this downtime. I a grateful for them all, so much information that I was probably told when I was young but have forgotten since. They have been bringing up some fond memories of my childhood.
Oh Joy!! I am So happy you like this idea!! It is so great to have on your pantry shelf!! What types of things are you dehydrating? I am always looking for inspiration!! Love, Mary
Mary's Nest I dehydrate anything that doesn’t run away except meats. I don’t do the jerky, etc. 🙃. LOL Lots of tomato powder from Roma-type tomatoes because it is one of the most useful items. Beets and many greens for smoothies. Just finishing up lots of citrus peel for teas and grinding into powder just before I use. Jalapeños dehydrate on a shelf-no electricity needed. My favorites are apple slices and also kale chips. I found a killer kale chip recipe on TH-cam (where else) that uses nutritional yeast and bell peppers . When I’m extra hungry but don’t want a bunch of calories between meals, both of these are my go-to’s with a big glass of water. When Costco has their big bags of peeled garlic cloves, I buy several bags and dehydrate them for use all year. So, so much better than that stuff on the grocery shelves. Same with onions. I also love pineapple . . . but the sugar. I have a big FoodSaver and a manual brake bleeder, but I really, really, really want one of those handheld vacuum sealers that you keep showing. Wish I could justify it. Edited to add the canned goods. When I go through my pantry, if I have canned goods close to expiration, I dehydrate them, too.
Joy Louise - Wow Joy, Thanks so much for all you shared!! I love Roma tomatoes. Those are my favorite to grow along with the Sweet 100 cherry tomatoes. I will have to try making the tomato powder. That sounds wonderful!! And I had never thought of dehydrating canned goods but that is very clever!! I am going to do that if I have things close to their expiration date. Thanks SO much for the inspiration. I always love reading your comments!! Love, Mary❤️😘❤️
I love that you used a ruler to show the size for your audience! I wrote "mom" on all my homeschooling stuff too... otherwise it would amazingly disappear into the black hole of missing homeschool supplies. 😂 #homeschoolmomlife
Great video. I love the mirepoix. I use those dehydrated onions in my broth. Chicken and beef. They add great flavor and are easy to save. Thanks for this, Great info.
So glad you like the video. Oh yes, dehydrated onions are the best! Do you dehydrate your own onions? And if so, do you bring the dehydrator outside? The first time I dehydrated onions and had the dehydrator in my laundry room - all the clothes in there smelled like onions!! LOL!! Can you imagine!! Love, Mary
Ahh...interesting tidbit, you being a former homeschool mom. Nice to meet someone who has made it through to the other side. My kiddos are in 7th and 9th this year.
Hi Kay, Nice to meet you too! Yes, my son is grown now and doing well. As a matter of fact, I am going to release a video where I talk about my homeschooling journey because so many folks here have asked me about it. Plus, when my son is home, he said that he’ll make a second video with me where he shares his experiences being homeschooled. Stay tuned! Love, Mary
Love this, Mary. Sometimes my celery gets too old if I can't get to it in time. Just a note on oven drying. Check the booklet that cones with your oven. They used to come with recalibrating info. You can get that temp down if it does. Many blessings.
Hi Alison, What a great tip!! Thank you SO much!! I will definitely investigate this. Yes, oven drying in my oven was tough to do! I think if I could get it down to 150F it would be better but I'm wondering if I will still need to crack the door and rotate the trays? I think I have another experiment in my future!! LOL!! Love, Mary
@@MarysNest Yes. To my mind you will still need to crack the door and move the trays around for even drying. Hope you can recalibrate your oven! Msny blessings Mary.
thanks, Mary, I've learnt so much from you. I'd never heard of a Mirepoix. I think in this coming year, I'm going to implement a lot of the things you've so kindly shared. Hoping I can get more interested in cooking and nourishing my family. Happy 2021 God bless
Great video. I love being able to get this mix off my shelf when I'm in a hurry. I use my Vidalia hand chopper to make quick work when cooking with / dehydrating chopped vegs :-)
Hi Andera, Oh my goodness, one of those hand choppers would be great!! I have heard that folks love them!! Thanks for reminding be about that. I have bee shredding my onions to make quick work of it! LOL!! But that chopper would be a dream and save my tears!! LOL!! Do you dehydrate a lot of veggies? Love, Mary
Oh Mary!! I am so happy to hear this! Be sure to head over to my TH-cam channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: TH-cam.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. ➡️FOR MY VIDEOS WITH A PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. BTW...Are you in our private FB group? It’s called Mary’s Nest Modern Pioneers. (It’s FREE to join.) The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered. Oh…and for more in-depth info....➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): TH-cam.com/MarysNest/join This is for those who are interested in delving into Traditional “Nutrient Dense” Foods topics in greater detail. But don’t worry, this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉 Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
For oven dehydrating I will do herbs or dry bagels that are getting old for breadcrumbs. I just use the oven light, it takes a couple days but being single now I don't use the oven much anyway and it works well for that.
Hi Mary, Thank you for this very informative video. I will definitely make these. I have never seen that gadget for sucking the air out of the lid. I have the plastic piece that goes over the lid but not the cute little machine for the top. Thank you so much for that information. ❤
Love you Mary. You're a pleasant and detailed teacher! I was wondering a couple of things. Are some foods better suited to jars or mylar bags? Also, I would like to learn how to store long term dried fruits that are bought at bulk stores. I prefer mylar bags simply because it's easier to side step the vacuum sealer machine which is expensive. If you've already covered this topic would you send me a link to it. Thanks very much.
Ok Mary, the History Foodie Nut has something interesting to say about onion skins. In Medieval times onion skins were used to dye cloth! You had mentioned in a broth video that the onion skins imparted a nice golden color. Remember folks that once you chop a lot your eye will automatically become trained to different increments. By the way this mix is a classic French trio- Ooh LaLa :)
I don't have a dehydrator so I can't compare but the few times I have dehydrated food in the oven I only used the oven light. The lowest temperature I get from my oven is 150F and I am fairly certain with the light on is below 120F but it takes forever. From 8h to 4 days (if dehydrating orange slices for example). It only really works for lower moisture and or very thin food like herbs.
Is your silicone tray help to don’t have a mess with liquid. I did tomatoes to the machine put the juice went on the"floor" of the machine and cooked there like leather!! What a fun to clean it!
Thanks for another great video! How do you store oxygen absorbers? I just got some but will need to use a few at a time. How do I store the rest so they stay active?
If you can, vacuum seal them. They degrade fairly quickly. Silica gel packs are great too to use and don’t degrade as quickly if you only need to use a few at s time. Hope this helps. If you enjoy making Traditional Foods, be sure to head over to my TH-cam channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: TH-cam.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html ➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html ➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html ➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html ➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html ➡️How to Make Bread with or without Yeast Playlist: th-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html ➡️And to learn how to turn any of your bone broths or vegetable broths into BOUILLON POWDERS that are SHELF STABLE, be sure to check out this playlist: th-cam.com/play/PLkRuW3pBo2U2j_-YEyQCtg807HLb4ulY6.html ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! …And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html ➡️FOR MY VIDEOS WITH A PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Hi Mary - you are so inspiring! This is my year to start implementing all these ideas of yours on a more consistent and full time basis. My question is how do you know how much to measure out to add to various recipes. I generally cut & prepare 2 medium carrots, 2 medium celery stalks and about 1 large onion for a recipe of soup or stew or a braise to feed my family. How would that translate in the dehydrated form? Thank you again for all that you do!
Thanks Marie but I am having a little trouble with my food saver gadget ( the gasket most of the time gets stuck on the lid when I am using the regular mouth jars) any help!!!
Hello Mary, I am a new prepper also new to dehydrating. I love all your videos and wonderful info. What would be the shelf life to something like this.
I'm trying this with leeks (cut lengthwise washed throughout and chopped into rainbows😅) celery (diced) and carrot (shredded) to add to a potato (flakes with dehydrated butter box purchased😅) for large scale potato soup mix for storage/camping. oh I forgot skim milk powder and parsley and chive flake. it's an attempt at a recipe called "pottage bonne femme" wish me luck 🎉
Hi Mary. How long will my dehydrated onions and bell peppers last without an oxygen absorber? I dehydrated onions about 1 month ago and bell pepper onion mix about 1 week ago. Do you think they are still safe since I didn't have any oxygen absorbers? They are store in a dark kinds cool closet.
hi Brooke, Thanks so much!! It's a bit of work on the front end, but in the long run it's a dream to have in the pantry! How is the bone broth working out? Love, Mary
Poke a very small hole in the middle of your canning lid. Put a piece of scotch tape over that leaving a folded over end so you can grab it. When you want to take your vegetables out of the jar, just pull up to tape to break the seal. When done, fold the tape back over the hole and vacuum seal. This way you can use the same lid over and over.
I am so excited to try this, hubby and I were talking about that soup starter that used to be sold years ago and we wondered if we could make our own soup starter, this is perfect, I assume I can do the same with tomatoes for soup?
Hi Mary. Would you tell us an example on how and how long to cook the dehydrated food? And is there a way to cook and then dehydrate the Mirepoix ? In this way maybe no need to re cook when using the dehydrated food but just add how water?
This is great, I can't wait to try this. I thought you were going to blend it all together. So wouldn't it be easier to run carrots through a food processor? I have a half in blade that goes on mine. So do you have to seal the jar Everytime you take some out? Surely you can't use that whole jar at one time? Also where do you get the little packets you put in the jar? And I don't think I've ever seen that jar sealer, I'm going to have to look for it. Thanks so much for all the good food ideas
Hi Cathy, All the links are in the description under my video - the jar sealer, the oxygen absorbers, etc. Yes, I will keep that in my long term pantry for now stored in the big jar to conserve space. When I go to open it, I will break it down into smaller jars and store it that way so that I do not need to open and reseal the jar each time. Hope this help. You will love making this. So great to have on hand. And yes, you can certainly always use the food processor. Sometimes I can be lazy to haul it out! LOL!! And then have to wash it. I find the hand grater easier - and gives me a bit of exercise!! LOL!! Thank you SO much for all the wonderful tips! SO glad you are here!! Love, Mary
I would like to know if the celery would be suitable for salads and tuna or chicken salad? Would you just rehydrate in water? I'm 60 miles from grocery store.😜🧡
Hi Mary curious how many heads of celery it took for you to get that much dehydrated celery? I did the carrots & onions but the celery takes a lot of celery. Also can I add dried peppers & tomatoes to the Mirepoix mix & it still be shelf stable?
Hi Lily, First, yes, you can add any thing you want to your mix but you need to make sure that it is very dry where it can easily be snapped in half in order for it to be shelf stable. As to the celery, I don’t remember exactly because it was awhile ago when I made that particular batch but yes, I do remember that it took me quite a few bunches - maybe 4 or 5. Love, Mary
Always love your videos, thanks! Question, do you use new canning jar lids or is this a way that someone might be able to reuse canning lids after using for canning? And I didn’t know you were from New York!
Hi Nancy, You can soak them in warm water and then throw them into a soup but I often just throw them in and let them rehydrate in the soup. Love, Mary
Can’t even get the tractor in the garden area to till yet. It won’t stop raining here in Mississippi. My granddaughter is so anxious to get it planted. We have already had to pull out 2 trucks and the tractor from bogey land here. I don’t know how these big farmers are doing it. Come to think about it, I haven’t seen any fields planted yet. It’s not to late, my grandparents never planted before Good Friday to make sure all frost are over.
@@mississippimimi9393 - Oh my goodness - you are having a lot of rain! We have had a wet April here too but I am so grateful for it because I wonder if our summer will be dry. Love, Mary
I have heard that if you dehydrate at 115 degrees F then the nutrients in the food remain raw but dried. Could I do this with the veggies or is 125 the level I need for shelf stable?
Thanks Mary-how timely.. I cleaned out my fridge crispers and had a bunch of carrots and celery that I dry when I do that so it don't go to waste.. I had just put in the food dryer, so this looks like a go for me :) I have never blanched them, tho I have heard to do that.. but I have been doing it for years this way.. this is a busy food dryer time of year for me as I am gathering wild herbs to dry.. Luckily I had somewhat of a lull. I do have a tray full of wild oregano. Thanks for sharing :)
Wonderful! So glad this came in handy!! Do you ever air dry herbs. I find that in my climate, I can put them on a rack on a baking sheet and they are dry in a day or two. Have you tried that? Wow - though - how lucky are you to have wild oregano!! Love, Mary
@@MarysNest- I do if I have a smaller amount. I spend my summers foraging and gathering herbs to make medicine with or just to store for winter. Sometimes they are piles.. Like chickweed, or plantain. I have an Excalibur I use for smaller amounts but I have a food dryer my hubby made me that is very large.. That is perfect for herb trying. I hang stuff too but we live in a humid climate, and so you have to be careful. Best to do in the fall when the wood stove it going. Thanks for the suggestion. Your jar of "Mirepoix" (Never knew a name for it :) ) Was very beautiful. I have a vacuum sealer like that too and it is good for just a jar or two. All our gadgets sure make life easier don't they? Thanks Mary..
Green Rage - Wow...everything you do sounds wonderful!! I love that you can forage for herbs, dry them, and make home remedies. These types of things really make us feel like Modern Pioneers!! 😉 With the emphasis on “modern” thanks to our gadgets! LOL!! Your comments are always SO interesting to read. Thanks for sharing!! Love, Mary❤️😘❤️
Awesome video Mary! I totally should have included you in the inspirations for my herb storage video! Will correct that when I do the follow up video. So much great information shared! God bless, Rob
Oh Rob, Please no worries at all! Do not feel you have to include me. It is YOU who I learn from!! My lavender is starting to bloom and when I harvest it, I will send you some. It's great for making a home version of Herbs de Provence! Have a great day - and hoping the commute isn't too bad today!! God bless, Mary
@@MarysNest My last commute for the next 12 days. Spring break is almost here! Yayyy! Hmmm? Herbs de Provence might be a great surprise meal for my wife. I'm overdue! God bless, Rob
Dear Mary do you know how to dehydrate mini marshmallows in an oven? Mine has a "dehydrate" function but the marshmallows are difficult because they melt and stick to each other and to the tray, besides they seem to never get dry in the center😐
I hear you! I have never been successful doing that. I use the dehydrator. However, that said, when your oven is turned off, do you know the internal temp? With the light on? If it is around 110F, you might be able to dry out the marshmallows that way. It’s worth a try. Love, Mary
Yes! I came to ask the same thing. Now that the lids sealers are available, I would like to get some, but I'm not able to get the whole base unit at this time.
Mary, What a great idea!! I love my dehydrator! Right now I have Lemon Balm dehydrating because I have so much of it growing everywhere:) Thanks for sharing your tutorial:) love ya, Judy❤️
Hi Judy, Oh my goodness!! I love lemon balm!! And yes, doesn't it seem to grow like a weed!! LOL!! I learned that it is in the mint family!! I didn't know that. No wonder if grows like crazy!! LOL!! What else are you planning on dehydrating? Love, Mary
Love the lesson here.. But when you start scooping the mix out of the bowl with that small spoon into the jar I thought I'd lose my mind lol Oh tell me you went for a big scoop when nobody was looking. There must be a name for this condition of mine. After that third little scope my eyes just about exploded 😂 lol I pray you take no offense because I'm actually laughing at myself. But you answered Oh my questions. 😊 ♥️♥️
I have the carrots and celery, but I'm not getting near those onions. Powdered or dried from the store. I'm no fan of onion texture. I love using a mirepoix, though. Especially, for chicken soup.
Mirepoix can make the difference between a so so meal and world class fine dining. I make mirepoix and use it in soups, stocks and sauces. My approach is different from the classic technique of cutting the vegetables into large chunks and then throwing them away after the cooking process is completed. Straining out the vegetables not only throws out the healthy fiber, but a lot of flavor is also thrown away. My way is to chop the vegetables into a very fine mince in a Buffalo Chopper and simmer the mirepoix until it basically melts into the broth. The flavor is more intense and retains the vegetable fiber. This is how I do it: th-cam.com/video/5JZz3S7RRb8/w-d-xo.html
can i use Cauliflower? because my mum uses cauliflower when we make soups, even in chicken soup.........and normally we just make chicken soup since i live in India so i can't make beef bone broth because the animal is sacred to the Hindus........so i was wondering if you could dehydrate Cauliflower as well
Hi Rebecca, great question! Yes… You can dehydrate cauliflower just make sure that you cut it up quite small. I have a video where I show how to dehydrate cauliflower and turn it into cauliflower “rice”. You can watch it here: th-cam.com/video/y_vvTmQfWlc/w-d-xo.html If you enjoy making Traditional Foods, be sure to head over to my TH-cam channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: TH-cam.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html ➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html ➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html ➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html ➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html ➡️How to Make Bread with or without Yeast Playlist: th-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I see everyone uses glass jars to store dry goods. Why not vacuum seal bags? That's what I plan on using. Would be more convenient to store bags in buckets. And if you have to move or bug out you're not moving a bunch of glass jars.
![SAFEPLANET - ดาวเคราะห์ [ THE PLANET ]](http://i.ytimg.com/vi/4X1XL3I_k3c/mqdefault.jpg)
Hi Sweet Friends, Today I am continuing with my Food Dehydrating 101 Series and I am making a Mirepoix Seasoning Base and then dehydrating it to make ti shelf stable. Love, Mary
Hi Mary! Does the parboiling work for any vegetable that you want to be able to use right away (such as squash or radishes)? I make a lot of Korean soups which typically uses those kinds of vegetables. Thank you!!
I love your content. Thank you so much
Please don't put that baby doll voice on, I like your info and don't need the false elevated sound that you try to sound super friendly with , thanks
@@shirleypitcaithly1191 no one makes you listen to her! Get a grip.
Thank you for the tip of how to do the onions.
My tip was something that I discovered by pure accident.
Let the fresh onions soaked in cold water before drying. It has prevented them from turning brown once you dry them.
This would be wonderful ground up to use as a powder or shake on seasoning.
O I love Mary, her voice is so comforting and her way of speaking is so relaxing and informative!
Wow, thank you!
Mary, perhaps you’ve answered this (in that case point me to the episode). How did you learn all of this since you were a career girl for so long? I just listened to episode of you meeting your sweet hubby. You are an absolute gift!
Thanks for reminding all of us that we can cook with scraps, bones etc. And love the kitchen curtain fabric!
You and Gardener Scott are my favorites. You both explain everything!! Completely and clearly. My time is always well spent watching you!!
I finally decided to make my mirepoix, then realized I had a large container of minced dried onion so I just did the carrots and celery and added the onions at the end. Glad I rewatched your video so as to blanche the veg which I would have surely omitted...THANKS...it came out great❤️🧡‼️
I love the smell of dehydrating onions. I have my dehydrator in my mud/wash room.
I never thought of dehydrating mirepoix! Thank you for s great idea!
So glad you like this idea!! It is so handy to keep in the pantry! Love, Mary
An absolute staple in our home and a very smart idea to have this ready and on hand...thank you for your research as well as many hours in kitchen to help us all,just bought a dehydrator, stay blessed
Wonderful tutorial. Thank you so much. Just bought the handheld foodsaver. My larger one was giving me trouble so this small one has been a lifesaver. Love your videos! God bless you!
Great video Mary. I love my dehydrator, so easy to free up space in the fridge and freezer without the waste. For those who do not have one you can use your oven to dehydrate but it will take a while. After chopping your veg or fruit just spread them out on baking sheets or parchment paper and place them in the pantry or some area like that. Put paper towels or cheese cloth over to keep the bugs out. Set a fan in that room and just let them dry naturally for a few days. Then place in your oven at its lowest setting, usually 150 to 170 and check them after an hour or so. You may need to crack the door a bit, but those few days of drying before hand make a big difference.
Hi Julia, Thanks for sharing all of this!! Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️How to Make Bread with or without Yeast Playlist: th-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
@@MarysNest Yes I have been binge watching your videos during this downtime. I a grateful for them all, so much information that I was probably told when I was young but have forgotten since. They have been bringing up some fond memories of my childhood.
Thanks Mary, I unloading my dehydrator and confident to move forward as a result of your tutorial. Thanks for sharing the food for family love.
Outstanding vid! I dehydrate a lot but never thought of the mirepoix. What a timesaver.
Oh Joy!! I am So happy you like this idea!! It is so great to have on your pantry shelf!! What types of things are you dehydrating? I am always looking for inspiration!! Love, Mary
Mary's Nest I dehydrate anything that doesn’t run away except meats. I don’t do the jerky, etc. 🙃. LOL Lots of tomato powder from Roma-type tomatoes because it is one of the most useful items. Beets and many greens for smoothies. Just finishing up lots of citrus peel for teas and grinding into powder just before I use. Jalapeños dehydrate on a shelf-no electricity needed. My favorites are apple slices and also kale chips. I found a killer kale chip recipe on TH-cam (where else) that uses nutritional yeast and bell peppers . When I’m extra hungry but don’t want a bunch of calories between meals, both of these are my go-to’s with a big glass of water. When Costco has their big bags of peeled garlic cloves, I buy several bags and dehydrate them for use all year. So, so much better than that stuff on the grocery shelves. Same with onions. I also love pineapple . . . but the sugar. I have a big FoodSaver and a manual brake bleeder, but I really, really, really want one of those handheld vacuum sealers that you keep showing. Wish I could justify it. Edited to add the canned goods. When I go through my pantry, if I have canned goods close to expiration, I dehydrate them, too.
Joy Louise - Wow Joy, Thanks so much for all you shared!! I love Roma tomatoes. Those are my favorite to grow along with the Sweet 100 cherry tomatoes. I will have to try making the tomato powder. That sounds wonderful!! And I had never thought of dehydrating canned goods but that is very clever!! I am going to do that if I have things close to their expiration date. Thanks SO much for the inspiration. I always love reading your comments!! Love, Mary❤️😘❤️
I use this at least two times a week. Thank you so much!
I love that you used a ruler to show the size for your audience! I wrote "mom" on all my homeschooling stuff too... otherwise it would amazingly disappear into the black hole of missing homeschool supplies. 😂 #homeschoolmomlife
Thank you for this detailed video. I’ve just ordered a small Solar dehydrator ( a long time dream ) and and am so excited 😊Can’t wait to try this out.
Wow!! A solar dehydrator sounds fantastic!
❤
Great video. I love the mirepoix. I use those dehydrated onions in my broth. Chicken and beef. They add great flavor and are easy to save. Thanks for this, Great info.
So glad you like the video. Oh yes, dehydrated onions are the best! Do you dehydrate your own onions? And if so, do you bring the dehydrator outside? The first time I dehydrated onions and had the dehydrator in my laundry room - all the clothes in there smelled like onions!! LOL!! Can you imagine!! Love, Mary
Excellent ideas, I try most of them in small scale. Nice that you share your culinary traits. Thanks.
❤ it! Now I know how to make just dehydrated onions as well.
I have a Verona oven and my lowest temp is 120 degrees F. Love this oven.
Thank you!! I have way too much celery in my garden so I am doing this.
Question - if you do not vaccum seal it, how long will it last?
Ahh...interesting tidbit, you being a former homeschool mom. Nice to meet someone who has made it through to the other side. My kiddos are in 7th and 9th this year.
Hi Kay, Nice to meet you too! Yes, my son is grown now and doing well. As a matter of fact, I am going to release a video where I talk about my homeschooling journey because so many folks here have asked me about it. Plus, when my son is home, he said that he’ll make a second video with me where he shares his experiences being homeschooled. Stay tuned! Love, Mary
Love this, Mary. Sometimes my celery gets too old if I can't get to it in time. Just a note on oven drying. Check the booklet that cones with your oven. They used to come with recalibrating info. You can get that temp down if it does. Many blessings.
Hi Alison, What a great tip!! Thank you SO much!! I will definitely investigate this. Yes, oven drying in my oven was tough to do! I think if I could get it down to 150F it would be better but I'm wondering if I will still need to crack the door and rotate the trays? I think I have another experiment in my future!! LOL!! Love, Mary
@@MarysNest Yes. To my mind you will still need to crack the door and move the trays around for even drying. Hope you can recalibrate your oven! Msny blessings Mary.
thanks, Mary, I've learnt so much from you. I'd never heard of a Mirepoix. I think in this coming year, I'm going to implement a lot of the things you've so kindly shared. Hoping I can get more interested in cooking and nourishing my family. Happy 2021 God bless
Great video. I love being able to get this mix off my shelf when I'm in a hurry. I use my Vidalia hand chopper to make quick work when cooking with / dehydrating chopped vegs :-)
Hi Andera, Oh my goodness, one of those hand choppers would be great!! I have heard that folks love them!! Thanks for reminding be about that. I have bee shredding my onions to make quick work of it! LOL!! But that chopper would be a dream and save my tears!! LOL!! Do you dehydrate a lot of veggies? Love, Mary
Oh, I just bought the book Nourishing Traditions by Sally Fallon - I can't wait to get into that, Thanks for the tip! Love and Blessings!
Oh Mary!! I am so happy to hear this! Be sure to head over to my TH-cam channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: TH-cam.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html
It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home.
➡️FOR MY VIDEOS WITH A PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description.
BTW...Are you in our private FB group? It’s called Mary’s Nest Modern Pioneers. (It’s FREE to join.) The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Oh…and for more in-depth info....➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): TH-cam.com/MarysNest/join This is for those who are interested in delving into Traditional “Nutrient Dense” Foods topics in greater detail. But don’t worry, this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
For oven dehydrating I will do herbs or dry bagels that are getting old for breadcrumbs. I just use the oven light, it takes a couple days but being single now I don't use the oven much anyway and it works well for that.
You should get a kitchen aide device! It does all chopping, or grating, anything! They are awesome !
I think I like this better than canning it. When you go to use it, do you rehydrate in a liquid?
Hi Mary,
Thank you for this very informative video. I will definitely make these. I have never seen that gadget for sucking the air out of the lid. I have the plastic piece that goes over the lid but not the cute little machine for the top. Thank you so much for that information. ❤
Love you Mary. You're a pleasant and detailed teacher! I was wondering a couple of things. Are some foods better suited to jars or mylar bags? Also, I would like to learn how to store long term dried fruits that are bought at bulk stores. I prefer mylar bags simply because it's easier to side step the vacuum sealer machine which is expensive. If you've already covered this topic would you send me a link to it. Thanks very much.
I have a convection oven, and have they work really good, because they circulate the air inside
Ok Mary, the History Foodie Nut has something interesting to say about onion skins. In Medieval times onion skins were used to dye cloth! You had mentioned in a broth video that the onion skins imparted a nice golden color. Remember folks that once you chop a lot your eye will automatically become trained to different increments. By the way this mix is a classic French trio- Ooh LaLa :)
Wow! Jo! Thanks for sharing this!! I love that you are a History Foodie!! Love, Mary
Can one dehydrate store bought frozen fruits and veggies?
I don't have a dehydrator so I can't compare but the few times I have dehydrated food in the oven I only used the oven light. The lowest temperature I get from my oven is 150F and I am fairly certain with the light on is below 120F but it takes forever. From 8h to 4 days (if dehydrating orange slices for example). It only really works for lower moisture and or very thin food like herbs.
Is your silicone tray help to don’t have a mess with liquid. I did tomatoes to the machine put the juice went on the"floor" of the machine and cooked there like leather!! What a fun to clean it!
I thought this was a new intro. 🤣 I dont know how I missed this one so far! Happy New Year Mary!!🎉🙏🏽❤
Thanks for another great video! How do you store oxygen absorbers? I just got some but will need to use a few at a time. How do I store the rest so they stay active?
If you can, vacuum seal them. They degrade fairly quickly. Silica gel packs are great too to use and don’t degrade as quickly if you only need to use a few at s time. Hope this helps. If you enjoy making Traditional Foods, be sure to head over to my TH-cam channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: TH-cam.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️How to Make Bread with or without Yeast Playlist: th-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️And to learn how to turn any of your bone broths or vegetable broths into BOUILLON POWDERS that are SHELF STABLE, be sure to check out this playlist: th-cam.com/play/PLkRuW3pBo2U2j_-YEyQCtg807HLb4ulY6.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
…And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️FOR MY VIDEOS WITH A PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description.
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Thank you, Mary.
How do you make bouillon?
Hi Mary - you are so inspiring! This is my year to start implementing all these ideas of yours on a more consistent and full time basis. My question is how do you know how much to measure out to add to various recipes. I generally cut & prepare 2 medium carrots, 2 medium celery stalks and about 1 large onion for a recipe of soup or stew or a braise to feed my family. How would that translate in the dehydrated form? Thank you again for all that you do!
Thanks Marie but I am having a little trouble with my food saver gadget ( the gasket most of the time gets stuck on the lid when I am using the regular mouth jars) any help!!!
Great idea Mary!! Gotta get my dehydrator out!! Beautiful!!
Kaye's Favorite Things - It’s so great to have on hand. You’ll love it. Love, Mary❤️😘❤️
How much of the Dehydrated Mirepoix would I need to add to a large pot of vegetable soup? Am new to your page and love it so much! Thank you,, Mary!!!
I noticed that you have a food processor. Is there a reason why you don't use it to slice the carrots and celery, and the grater blade for the onion?
Hi Mary, following you for a while now. I am in East Texas near Beaumont. Love your videos.
I would have liked to have seen you reconstiute the mirepoix and saute it like fresh. Does it work?
What are the measurements if I wanted to add leeks and turnips for soups? 1 cup each?
Thanks for the great demonstration!
Hi Mary,
How dehydrated mix would you use in a soup?
My oven has a “dehydrate” function … thinking I should try it out 🤔 I suspect it is between the warming drawer function and the lowest bake setting…
Thanks for the video but I have a dislodged blue gasket almost every time I use the hand held device. Any help?
Hello Mary, I am a new prepper also new to dehydrating. I love all your videos and wonderful info. What would be the shelf life to something like this.
I'm trying this with leeks (cut lengthwise washed throughout and chopped into rainbows😅) celery (diced) and carrot (shredded) to add to a potato (flakes with dehydrated butter box purchased😅) for large scale potato soup mix for storage/camping.
oh I forgot skim milk powder and parsley and chive flake.
it's an attempt at a recipe called "pottage bonne femme"
wish me luck 🎉
Hi Mary! Can you do a kitchen tour?
Mary, how do we know which vegetables need to be blanched before dehydrating
Hi Mary. How long will my dehydrated onions and bell peppers last without an oxygen absorber? I dehydrated onions about 1 month ago and bell pepper onion mix about 1 week ago. Do you think they are still safe since I didn't have any oxygen absorbers? They are store in a dark kinds cool closet.
That's fabulous!!!
hi Brooke, Thanks so much!! It's a bit of work on the front end, but in the long run it's a dream to have in the pantry! How is the bone broth working out? Love, Mary
How long will the mirepoix last in that canning jar sealed with the oxygen absorber?
Poke a very small hole in the middle of your canning lid. Put a piece of scotch tape over that leaving a folded over end so you can grab it. When you want to take your vegetables out of the jar, just pull up to tape to break the seal. When done, fold the tape back over the hole and vacuum seal. This way you can use the same lid over and over.
I am so excited to try this, hubby and I were talking about that soup starter that used to be sold years ago and we wondered if we could make our own soup starter, this is perfect, I assume I can do the same with tomatoes for soup?
how much starter would you use for like a quart of soup?
Hi Mary. Would you tell us an example on how and how long to cook the dehydrated food? And is there a way to cook and then dehydrate the Mirepoix ? In this way maybe no need to re cook when using the dehydrated food but just add how water?
This is great, I can't wait to try this. I thought you were going to blend it all together. So wouldn't it be easier to run carrots through a food processor? I have a half in blade that goes on mine. So do you have to seal the jar Everytime you take some out? Surely you can't use that whole jar at one time? Also where do you get the little packets you put in the jar? And I don't think I've ever seen that jar sealer, I'm going to have to look for it. Thanks so much for all the good food ideas
Hi Cathy, All the links are in the description under my video - the jar sealer, the oxygen absorbers, etc. Yes, I will keep that in my long term pantry for now stored in the big jar to conserve space. When I go to open it, I will break it down into smaller jars and store it that way so that I do not need to open and reseal the jar each time. Hope this help. You will love making this. So great to have on hand. And yes, you can certainly always use the food processor. Sometimes I can be lazy to haul it out! LOL!! And then have to wash it. I find the hand grater easier - and gives me a bit of exercise!! LOL!! Thank you SO much for all the wonderful tips! SO glad you are here!! Love, Mary
I would like to know if the celery would be suitable for salads and tuna or chicken salad? Would you just rehydrate in water? I'm 60 miles from grocery store.😜🧡
Does the lid screw off when you want to use it? Or do you have to use the gadget?
Thanks for sharing this.
Hi Karen, SO sorry - I just saw this comment! You are so welcome!! This stuff comes in so handy!! Love, Mary
How would you seal it if you don’t have a food gadget sealer?
Hi Mary curious how many heads of celery it took for you to get that much dehydrated celery? I did the carrots & onions but the celery takes a lot of celery. Also can I add dried peppers & tomatoes to the Mirepoix mix & it still be shelf stable?
Hi Lily, First, yes, you can add any thing you want to your mix but you need to make sure that it is very dry where it can easily be snapped in half in order for it to be shelf stable. As to the celery, I don’t remember exactly because it was awhile ago when I made that particular batch but yes, I do remember that it took me quite a few bunches - maybe 4 or 5. Love, Mary
Always love your videos, thanks! Question, do you use new canning jar lids or is this a way that someone might be able to reuse canning lids after using for canning? And I didn’t know you were from New York!
Great question. You might be able to reuse them in this way but make sure you don’t get confused and reuse them to can. Love, Mary
@@MarysNest thanks Mary! I so appreciate you and your teachings!
Fantastic 👍👍👍👍👍👍👍
Hi Barbara, So glad you like this!! Love, Mary
I may have missed in comments, but do you rehydrate prior to use? Or just throw in and rehydrate as it cooks?
Hi Nancy, You can soak them in warm water and then throw them into a soup but I often just throw them in and let them rehydrate in the soup. Love, Mary
@@MarysNest tky
Amazon does not have the vacuum sealer for the jars and they don't know if they will get any more.
I’m having the same dilemma. I found a tutorial about pinhole jar sealing I might try that
Thank you Mary 💕
Hi Mimi, You are SO welcome. Hope you give it a try! How is your garden doing? Love, Mary
Can’t even get the tractor in the garden area to till yet. It won’t stop raining here in Mississippi. My granddaughter is so anxious to get it planted.
We have already had to pull out 2 trucks and the tractor from bogey land here. I don’t know how these big farmers are doing it. Come to think about it, I haven’t seen any fields planted yet.
It’s not to late, my grandparents never planted before Good Friday to make sure all frost are over.
@@mississippimimi9393 - Oh my goodness - you are having a lot of rain! We have had a wet April here too but I am so grateful for it because I wonder if our summer will be dry. Love, Mary
I have heard that if you dehydrate at 115 degrees F then the nutrients in the food remain raw but dried. Could I do this with the veggies or is 125 the level I need for shelf stable?
How long will this last dehydrated and stored in jars with oxy absorbers?
How much dehydrated mix would I use to make a soup? 1/2 cup?
Did she use a 1/2 gallon jar?
My Excalibur is in the front porch..waving to my neighbors as a "ur welcome neighbors"..lol
Thanks Mary-how timely.. I cleaned out my fridge crispers and had a bunch of carrots and celery that I dry when I do that so it don't go to waste.. I had just put in the food dryer, so this looks like a go for me :) I have never blanched them, tho I have heard to do that.. but I have been doing it for years this way.. this is a busy food dryer time of year for me as I am gathering wild herbs to dry.. Luckily I had somewhat of a lull. I do have a tray full of wild oregano. Thanks for sharing :)
Wonderful! So glad this came in handy!! Do you ever air dry herbs. I find that in my climate, I can put them on a rack on a baking sheet and they are dry in a day or two. Have you tried that? Wow - though - how lucky are you to have wild oregano!! Love, Mary
@@MarysNest- I do if I have a smaller amount. I spend my summers foraging and gathering herbs to make medicine with or just to store for winter. Sometimes they are piles.. Like chickweed, or plantain. I have an Excalibur I use for smaller amounts but I have a food dryer my hubby made me that is very large.. That is perfect for herb trying. I hang stuff too but we live in a humid climate, and so you have to be careful. Best to do in the fall when the wood stove it going. Thanks for the suggestion.
Your jar of "Mirepoix" (Never knew a name for it :) ) Was very beautiful. I have a vacuum sealer like that too and it is good for just a jar or two. All our gadgets sure make life easier don't they? Thanks Mary..
Green Rage - Wow...everything you do sounds wonderful!! I love that you can forage for herbs, dry them, and make home remedies. These types of things really make us feel like Modern Pioneers!! 😉 With the emphasis on “modern” thanks to our gadgets! LOL!! Your comments are always SO interesting to read. Thanks for sharing!! Love, Mary❤️😘❤️
How much of this mixture do you use in a pot of soup???
Awesome video Mary! I totally should have included you in the inspirations for my herb storage video! Will correct that when I do the follow up video. So much great information shared!
God bless,
Rob
Oh Rob, Please no worries at all! Do not feel you have to include me. It is YOU who I learn from!! My lavender is starting to bloom and when I harvest it, I will send you some. It's great for making a home version of Herbs de Provence! Have a great day - and hoping the commute isn't too bad today!! God bless, Mary
@@MarysNest My last commute for the next 12 days. Spring break is almost here! Yayyy!
Hmmm? Herbs de Provence might be a great surprise meal for my wife. I'm overdue!
God bless,
Rob
How’s the electric bill with the dehydrator ? …my husband saw I was dehydrating for 20 hours and flipped out
With green beans the oven cooks them
Thank you so much ❤️💖
Dear Mary do you know how to dehydrate mini marshmallows in an oven? Mine has a "dehydrate" function but the marshmallows are difficult because they melt and stick to each other and to the tray, besides they seem to never get dry in the center😐
I hear you! I have never been successful doing that. I use the dehydrator. However, that said, when your oven is turned off, do you know the internal temp? With the light on? If it is around 110F, you might be able to dry out the marshmallows that way. It’s worth a try. Love, Mary
@@MarysNest thank you dear Mary, I'll try that ! Blessings.🥰
What is the name of your hand held vacuum device and where might I get one
Yes! I came to ask the same thing. Now that the lids sealers are available, I would like to get some, but I'm not able to get the whole base unit at this time.
U can do anything!!🤓
Mary,
What a great idea!! I love my dehydrator! Right now I have Lemon Balm dehydrating because I have so much of it growing everywhere:) Thanks for sharing your tutorial:) love ya, Judy❤️
Hi Judy, Oh my goodness!! I love lemon balm!! And yes, doesn't it seem to grow like a weed!! LOL!! I learned that it is in the mint family!! I didn't know that. No wonder if grows like crazy!! LOL!! What else are you planning on dehydrating? Love, Mary
Love the lesson here..
But when you start scooping the mix out of the bowl with that small spoon into the jar I thought I'd lose my mind lol Oh tell me you went for a big scoop when nobody was looking. There must be a name for this condition of mine. After that third little scope my eyes just about exploded 😂 lol
I pray you take no offense because I'm actually laughing at myself.
But you answered Oh my questions. 😊 ♥️♥️
Blanch the carrots and celery for one minute. 4 cups onion to 2 cups celery and 2 cups carrots.
Blanch your onions too. Cuts the smell and they cook much faster
I have the carrots and celery, but I'm not getting near those onions. Powdered or dried from the store. I'm no fan of onion texture. I love using a mirepoix, though. Especially, for chicken soup.
I almost always add mushrooms to my mire poix.
Hi Mary ❤️
Mirepoix can make the difference between a so so meal and world class fine dining. I make mirepoix and use it in soups, stocks and sauces. My approach is different from the classic technique of cutting the vegetables into large chunks and then throwing them away after the cooking process is completed. Straining out the vegetables not only throws out the healthy fiber, but a lot of flavor is also thrown away. My way is to chop the vegetables into a very fine mince in a Buffalo Chopper and simmer the mirepoix until it basically melts into the broth. The flavor is more intense and retains the vegetable fiber.
This is how I do it: th-cam.com/video/5JZz3S7RRb8/w-d-xo.html
My oven actually has a dehydrate setting! It goes down to 150 degrees.
can i use Cauliflower? because my mum uses cauliflower when we make soups, even in chicken soup.........and normally we just make chicken soup since i live in India so i can't make beef bone broth because the animal is sacred to the Hindus........so i was wondering if you could dehydrate Cauliflower as well
Hi Rebecca, great question! Yes… You can dehydrate cauliflower just make sure that you cut it up quite small. I have a video where I show how to dehydrate cauliflower and turn it into cauliflower “rice”. You can watch it here: th-cam.com/video/y_vvTmQfWlc/w-d-xo.html If you enjoy making Traditional Foods, be sure to head over to my TH-cam channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: TH-cam.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: th-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: th-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: th-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: th-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: th-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️How to Make Bread with or without Yeast Playlist: th-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: th-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: th-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: th-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: th-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: th-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: th-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: th-cam.com/video/qjOJh8Cb_-k/w-d-xo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
@@MarysNest thank you
she's hashtag adorable
I see everyone uses glass jars to store dry goods. Why not vacuum seal bags? That's what I plan on using. Would be more convenient to store bags in buckets. And if you have to move or bug out you're not moving a bunch of glass jars.
It’s the hours and hours of fuel consumption that puts me off a dehydrator, I’m torn because I’d love to store food this way .