We dehydrate celery. Rehydrates really good. You can store in a jar with an oxygen absorber. You can also grind it once dehydrated and add salt to make celery salt.
I’ve honestly had really good luck dehydrating my celery. I put it in a jar and can just sprinkle out however much I need for any given recipe. It rehydrates really well ❤
I had no idea vanilla beans can be used again and again! I make vanilla extract every year ad a Christmas gift (I'm a potter and make little ceramic bottles for them too) and the vanilla beans are by far the most expensive part of the gift!
Dehydrate celery, wonderful robust flavor. My family request dried celery, onion, and herbs for Christmas gifts. So much more flavorful than any store bought dehydrated option
I am 8 months pregnant and am putting up beef stew now for postpartum so we do t have to eat just eat mac and cheese or goulash everyday. It is one of my family's favorite.
All my Louisiana ppl are freaking out over that "gumbo" and OUR gumbo requires roux... and tomatoes do not belong in gumbo. You do you girl but you cant call it gumbo 😁😁😁 you just made a spicy soup lol Love watching your videos girl. Big help over here 💛💛💛
@@AdalineZook touchè lol its times like these I have to remind myself-> "southern does not always mean creole or cajun" I bet it's someone from Florida lol jk jk
I love your channel! Keep going and growing🎉 Please help me understand one thing, where are your children when you’re cooking all of these meals? No one EVER talks about this, and I go to cook during nap time and I’m no where near done cooking by the time my littles wake up. Then it’s a wrap. Nothing gets done and then I feel defeated in trying to meal prep for my family. Thank you!
I just started making extracts last week! I'm using my orange peels to make orangecillo. I also started a Ginger bug with my extra ginger to start making my own carbonated teas and sodas. So cool to hear you make tinctures too! Another reason to keep watching!
Hi I can celery onion mix in water with salt I do medium size chunks not huge not small. I water bath them for 3 hours. I love the flavor for soups stews and the texture is great
I grow celery every year so I do preserve it regularly. If you can use it within a few months, you do not have to blanch before you freeze. If you have a lot that you are trying to preserve for several months or a year, than definitely go ahead and blanch first. I have also been doing homemade extracts for several years. It only takes about 2 months for extracts to be ready to use. I usually leave my solids in all the time however lemon/orange/grapefruit etc need to be removed after a couple months or your extract will get very bitter. I use my vanilla beans about 3-4 times and then I love to throw them into my home made applesauce. I highly suggest trying coconut (made with fresh coconut meat) and coffee extract. Dont grind the beans . I usually crush with a mortar and Pestle
I blanch my celery and freeze it. It keeps the color better, I think. Depending on how much celery I have, I'll either put 1 cup or 2 cups in my freezer bags and mark it on the front so I know what's in there. That way, when I'm doing a recipe, I know which bag to grab :)
I dehydration my celery. It save me space in the freezer for other things. I would love to learn how you canned your cooked chicken. Can you please do a video on that? I would greatly appreciate it.
I have preserved celery all kinds of ways.I blanch and freeze it but I defrosts a bit mushy. I blanch and dehydrated it which never seems to really rehydrate well it's good for some stuff and can be ground into powder. I also can it with carrots, onion and garlic in broth. Then it can be used for soup, pot pie, dumplings etc. I like all the ways depending how I need to use it. 😏
I love soups and stews and chili. I have had to figure out ways to avoid tomatoes and dairy products when cooking. I try to follow an anti-inflammatory diet. I love veggies and plan to make lots of veggie soups that have no tomatoes in the broth. I love the look of your extracts!
I would say that gumbo is more of a stew. I think what you have done is more of a soup. Gumbo has a thick reaux made of flour and oil as a base. Water or broth is added to that base to thin it out. It is eaten over rice. Also, gumbo does not typically have tomatoes in the south. Speaking from someone who is from Texas but lives very near the border of Louisiana so we have a lot of mixing of those two cultures. I am sure there are some exceptions to what I’ve said but for the most part, this is how gumbo is where I live. However yours looks MUCH healthier 😂
Great video. Love this new series. Just curious....Did I miss you re-contact papering your countertops? I remember you putting it on and then a few months later removing it, but when did you put it back on?
May I ask what canner you have? I’m trying to find a good one that isn’t too much $ but I’ve been wanting to can and I have a big list lol. Thanks. Love these videos! Love this channel!😊
Wow! I didn't know you could keep using vanilla beans! Do you have any page links or references for that info, please and thanks :-) Learned a few new things today and might try my hand at making some extracts!
Do you watch Acre Homestead or Jamerill Stewart at all? I know both channels have the electric pressure canner and apparently you don't have to watch it too much when it's going. I also think it's interesting seeing the different ideas people have for canning things.
So many great ideas, I’m hoping that my pressure/slow cooker does the same as the canning pressure cooker does….Don’t really want to have to buy another pot. ❤
@@AdalineZook They won't have the same benefits as essential oils I think they need to go through a distillation process, but it will definitely smell nice
I started mint extract 6 month ago. I just took it out and strained out the leaves. It doesn't smell or taste anything like the store bought stuff. It smells kinda strong and yucky. What did I do wrong? The store bought stuff smells pepperminty.
Gumbo is gumbo, just like chili is chili it is not a soup or casserole it is gumbo. And with you adding the tomatoes into it that's more of a Creole dish then Cajun gumbo. Personally for me and my sister it was like nails on a chalkboard to see the tomatoes go in but I understand it does at a different flavor to it. And seeing someone can gumbo is a new for both of us normally we make a big stock pot and buy big stock pot I mean like the size of a outdoor Crawfish Boil size then freeze it up into batches. But where is the Roux, that's where the flavor is formed.
I'd like to can my own food but I don't really have anyone to teach me and I'm worried about botulism. I really don't know if it is always really obvious that it is present or not. Is it always clear beacause the can is bulging or leaking and looks off? Also, how likely is it that someone could mess up canning? It seems simple, but it definitely freaks me out.
Feel free to discard this comment. I would love to listen to your views but while you are doing the work. When u narrate first and then show the processes I skip forward and this makes me feel guilty because u actually care enough to explain details.
She's literally the only person I can watch over and over again without getting bored or tired 💖 you inspire me sm w my channel 💖🥰🍓♥️♥️🥰♥️♥️🍓
You should watch simply living alaska they're the same way. Can watch over and over again!
This is boring
I do watch them over and over! ❤❤
I have watch her for the same thing ☺️
We dehydrate celery. Rehydrates really good. You can store in a jar with an oxygen absorber. You can also grind it once dehydrated and add salt to make celery salt.
I like learning how you preserve food. I don't have the storage space but it still is so fascinating
I didn't know about the replenishing the alcohol for the vanilla extract. I made a bunch last year for Christmas gifts
Huh, never thought about using the dehydrated oranges in my teas. 👍🥰
Try growing lovage for the celery flavor in soups.
Celery freezes great. I chop mine then that way you can just take out what you need.
I’ve honestly had really good luck dehydrating my celery. I put it in a jar and can just sprinkle out however much I need for any given recipe. It rehydrates really well ❤
Really liking the food preservation & budget meal series Adeline. So glad you started using a pressure canner.
I had no idea vanilla beans can be used again and again! I make vanilla extract every year ad a Christmas gift (I'm a potter and make little ceramic bottles for them too) and the vanilla beans are by far the most expensive part of the gift!
You are so amazing at all your gifts and talents. Ty for sharing with us. I learn so much from you Adaline. Be blessed.
I chop, blanch, and dehydrate my celery. I found out that six bunches will fit in a quart jar.
Do you have a playlist for your canning video?? Im looking for the marinara
Thanks for sharing the meal prep recipes! Love those DREAMPAIRS Boots. Soooo cute!
I am loving this type of content!
I use my “chopper” on celery, put it in ziploc bags and freeze. Turns out great for soups, stews etc.
Dehydrate celery, wonderful robust flavor. My family request dried celery, onion, and herbs for Christmas gifts. So much more flavorful than any store bought dehydrated option
I dehydrated my celery leaves and blended with chunky salt, so good to add to meals in place of plain salt while cooking for a bit of celery flavour
I dehydrate my celery it’s perfect to cook with.
I put our dehydrator in my dining room in the colder months. It helps keep it warm.
I love watching you. Sometimes I can use your wonderful ideas, sometimes I just enjoy watching you. Thank you so much for your content.
Thank you for your videos and adding the recipes in the description. They're very helpful 😊
Dehydrated celery and bell peppers. I dehydrate lots. Less weight and i only have water bath canner.
I am 8 months pregnant and am putting up beef stew now for postpartum so we do t have to eat just eat mac and cheese or goulash everyday. It is one of my family's favorite.
Sounds yummy!
All my Louisiana ppl are freaking out over that "gumbo" and OUR gumbo requires roux... and tomatoes do not belong in gumbo. You do you girl but you cant call it gumbo 😁😁😁 you just made a spicy soup lol
Love watching your videos girl. Big help over here 💛💛💛
It’s actually a gumbo recipe out of a southern cookbook 😉
@@AdalineZook touchè lol its times like these I have to remind myself-> "southern does not always mean creole or cajun" I bet it's someone from Florida lol jk jk
I thought the same thing. That's not gumbo.
Correct. I thought the same but wasn’t going to say anything. No tomatoes and roux is needed. But my family is Creole.
I love your channel! Keep going and growing🎉 Please help me understand one thing, where are your children when you’re cooking all of these meals? No one EVER talks about this, and I go to cook during nap time and I’m no where near done cooking by the time my littles wake up. Then it’s a wrap. Nothing gets done and then I feel defeated in trying to meal prep for my family. Thank you!
Always interesting to see what you're up to! Thank you for sharing 😊!
How long did you cook the soup for and did you pressure can or water bath them?
I just started making extracts last week! I'm using my orange peels to make orangecillo. I also started a Ginger bug with my extra ginger to start making my own carbonated teas and sodas. So cool to hear you make tinctures too! Another reason to keep watching!
Hi I can celery onion mix in water with salt I do medium size chunks not huge not small. I water bath them for 3 hours. I love the flavor for soups stews and the texture is great
This sounds fantastic! I may do this!
I really enjoy watching your videos. I’m going to have to watch all of this series. As soon as I buy some vanilla beans lol. THANKS!
I’ve had a batch of vanilla extract going for nearly 1 year. Hoping to decant it at Christmas and start another round.
I grow celery every year so I do preserve it regularly. If you can use it within a few months, you do not have to blanch before you freeze. If you have a lot that you are trying to preserve for several months or a year, than definitely go ahead and blanch first.
I have also been doing homemade extracts for several years. It only takes about 2 months for extracts to be ready to use. I usually leave my solids in all the time however lemon/orange/grapefruit etc need to be removed after a couple months or your extract will get very bitter.
I use my vanilla beans about 3-4 times and then I love to throw them into my home made applesauce.
I highly suggest trying coconut (made with fresh coconut meat) and coffee extract. Dont grind the beans . I usually crush with a mortar and Pestle
Wow!!! Thank you for all your great information!
I blanch my celery and freeze it. It keeps the color better, I think. Depending on how much celery I have, I'll either put 1 cup or 2 cups in my freezer bags and mark it on the front so I know what's in there. That way, when I'm doing a recipe, I know which bag to grab :)
Thank you for your tips!
I cnt find a video where you show how to can frozen blue berries. Help pls.
I'd love to know how canning celery works out
Love your videos! From the South, born and raised. Gumbo is deff a soup. 💖 Blessings to you and your family. 🤗
I just dice my celery and freeze it ..been doing it for years. It works 😊
I am so excited for this new series!! Such a great idea! Thank you!!
So very good and informative!! Loved this content very much!!
I dehydration my celery. It save me space in the freezer for other things. I would love to learn how you canned your cooked chicken. Can you please do a video on that? I would greatly appreciate it.
I’m planning to do some more chicken soon! So I’ll definitely film the process!
Can you explain why blanching the peppers bepfre you freeze them? What is the reasoning for this?
I have preserved celery all kinds of ways.I blanch and freeze it but I defrosts a bit mushy. I blanch and dehydrated it which never seems to really rehydrate well it's good for some stuff and can be ground into powder. I also can it with carrots, onion and garlic in broth. Then it can be used for soup, pot pie, dumplings etc. I like all the ways depending how I need to use it. 😏
Thank you for all the info!
My celery gets dehydrated and works so well
Really enjoying this channel and type of content. Family first but not "Family channel".
I love soups and stews and chili. I have had to figure out ways to avoid tomatoes and dairy products when cooking. I try to follow an anti-inflammatory diet. I love veggies and plan to make lots of veggie soups that have no tomatoes in the broth. I love the look of your extracts!
You mentioned you make herbal tinctures, I would love to see videos on those.
I just freeze celery (unblanched)
How long does it keep in the freezer that way?
@@AdalineZook months but I only use it for cooking (not anything fresh ...no ants on a log;)
Me too! Chop and freeze unblanched. Never had an issue tossing into soups etc
So much good information. Loved this video!
I love your videos! You do such a great job at explaining things.
I would say that gumbo is more of a stew. I think what you have done is more of a soup. Gumbo has a thick reaux made of flour and oil as a base. Water or broth is added to that base to thin it out. It is eaten over rice. Also, gumbo does not typically have tomatoes in the south. Speaking from someone who is from Texas but lives very near the border of Louisiana so we have a lot of mixing of those two cultures. I am sure there are some exceptions to what I’ve said but for the most part, this is how gumbo is where I live. However yours looks MUCH healthier 😂
Absolutely amazing and very informative video! Thank you so much for sharing your knowledge and cheers from Ontario Canada🎃🧡🌼
Great video. Love this new series. Just curious....Did I miss you re-contact papering your countertops? I remember you putting it on and then a few months later removing it, but when did you put it back on?
Very very interesting. You are a great wife and mother.
Loved this!!
May I ask what canner you have? I’m trying to find a good one that isn’t too much $ but I’ve been wanting to can and I have a big list lol. Thanks. Love these videos! Love this channel!😊
Nvm haha. See it listed thx😊
Wow! I didn't know you could keep using vanilla beans! Do you have any page links or references for that info, please and thanks :-) Learned a few new things today and might try my hand at making some extracts!
Do you watch Acre Homestead or Jamerill Stewart at all? I know both channels have the electric pressure canner and apparently you don't have to watch it too much when it's going.
I also think it's interesting seeing the different ideas people have for canning things.
Love your videos☺️☺️☺️
Hi! Di you can beetroot or preserve them or freeze them? What's the best?
I pickle red beets ☺️
I just chose celery and put it in a bag in the freezer.
One question if i wanted to can a soup that contained beans would i use canned beans or raw/dry?
You can do both!
Do you compost at all?
So many great ideas, I’m hoping that my pressure/slow cooker does the same as the canning pressure cooker does….Don’t really want to have to buy another pot. ❤
No they are two different tools!
@@AdalineZook bummer. Thank you for the feedback 😊
Love your channel!
Wait, so how do you use your extracts? Just in cooking?
Beverages too!
I plan to also use mine in cleaning products ☺️
@@AdalineZook
They won't have the same benefits as essential oils I think they need to go through a distillation process, but it will definitely smell nice
I started mint extract 6 month ago. I just took it out and strained out the leaves. It doesn't smell or taste anything like the store bought stuff. It smells kinda strong and yucky. What did I do wrong? The store bought stuff smells pepperminty.
It may simply be more concentrated and you may need to use less of it per recipe ☺️
@@AdalineZook Thanks but I am afraid to use it. It smells nothing like peppermint. Thanks again
Gumbo is a soup! I live in Mississippi
Haha well now I know 😉
@@AdalineZook love your videos!! You’re so inspiring!
Do you have videos of you making your health tinctures?
No, I’m considering doing something like that though ☺️
@@AdalineZook awesome! Can't wait for those! Also, I love your budget friendly meal preps! Very helpful and inspiring. Thanks!
Gumbo is gumbo, just like chili is chili it is not a soup or casserole it is gumbo. And with you adding the tomatoes into it that's more of a Creole dish then Cajun gumbo. Personally for me and my sister it was like nails on a chalkboard to see the tomatoes go in but I understand it does at a different flavor to it. And seeing someone can gumbo is a new for both of us normally we make a big stock pot and buy big stock pot I mean like the size of a outdoor Crawfish Boil size then freeze it up into batches. But where is the Roux, that's where the flavor is formed.
Ohhh okay! Thanks for all the info ☺️
I'd like to can my own food but I don't really have anyone to teach me and I'm worried about botulism. I really don't know if it is always really obvious that it is present or not. Is it always clear beacause the can is bulging or leaking and looks off? Also, how likely is it that someone could mess up canning? It seems simple, but it definitely freaks me out.
I will do a video on how to can soon ☺️
@@AdalineZook Great! Thanks.
I’m from Alabama and would consider gumbo to be a stew because it’s thick. But we wouldn’t call it gumbo stew. We just say gumbo.
Do you dehydrate them all the same amount of time? Seems herbs would take less time then oranges...
No, I pull out the herbs sooner ☺️
👍
Feel free to discard this comment. I would love to listen to your views but while you are doing the work. When u narrate first and then show the processes I skip forward and this makes me feel guilty because u actually care enough to explain details.
I think it’s pronounced “zoo-pa’ tusk-ah-nah”. 😊
Hi Adaline Do you have a email I don't have tiktok and I don't have Instagram? but I can email