Preserving Food for Winter | Garden to Pantry | Food Security
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- čas přidán 4. 08. 2024
- Hi Friend, Join me for a full day of preserving food in the Homestead Kitchen. We have lots of goodies from the garden to put up including Kale, Celery, green beans, berries, cucumbers, zucchini and herbs. We are doing a bit of everything, freeze drying, canning and freezing!
Thanks for watching,
Kelsey
Crystal@wholefedhomestead Freeze Fresh Book: amzn.to/3qLH4uT
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Pressure Canning Green Beans: nchfp.uga.edu/how/can/canning...
Mock Pineapple: nchfp.uga.edu/how/can/canning...
Sandwich Pickles:
2lbs pickling cucumbers, trimmed and sliced
1/2 c pickling salt
12 cups water, divided
5 cups white vinegar, divided
1 c brown sugar
1 c granulated sugar
1/2 tsp turmeric
1/2 tsp mustard seeds
1/2 tsp celery seeds
combine prepared cucumbers with 8 cups of the water and 1/2 cup of pickling salt, soak for 3 hours before draining and rinsing.
combine 3 cups vinegar and 3 cups water, bring to a boil, add cucumbers and heat through, about 8 minutes. make sure cucumbers are not soft.
drain and set aside.
combine 1 cup water and 2 cups vinegar, sugars and spices, bring to a boil, simmer for 10 minutes, add cucumbers, bring back to a boil.
Add prepared pickles to pint jars, fill with liquid to 1/2 inch headspace, process for 10 minutes.
Raspberry Lemonade Jam:
3.5 lbs fresh raspberries
1/2 c fresh lemon juice
4 tbsp ball low or no sugar pectin
1.5 c honey
combine first 3 ingredients in pan, smash berries and bring to a boil that cannot be stirred down, add honey and bring to a boil, boil hard for 1 minutes. Remove from heat and fill 8 oz jars to1/4 inch headspace, process for 10 minutes.
Chocolate Zucchini Muffins: sallysbakingaddiction.com/dou...
#gardenharvest #harvesting #homesteadgarden #gardening #growyourownfood #backyardgarden #garden #selfsufficientbackyard #organicgardening #summerharvest #2024gardenharvest
#threeriverschallenge #pantrychallenge #homemaking #homesteading #preservingfood #canning #freezedrying #freezingfood #foodpreservation #foodsecurity #pantrystocking
A suggestion for shredded zucchini is shredded freeze dried zucchini as a thickening agent for meat loaf, allows for no bread crumbs , oatmeal or crackers. We love it and it adds nutrients too.
We can hear you just fine over the AC and canner. Do your thing and be comfortable! 😊😊
2 things-
1. I have found it very helpful to use a paper grocery sack to through my freeze dried herbs in (especially oregano) shake it around vigorously and the leaves pretty well fall off the stems.
2. I’m sure you’ve done lots of things with your celery leaves but incase you haven’t thought of it I like two things in particular. One, freeze them and add when making chicken stock. Two, freeze dry and make celery salt.
Blessings to you!! My kitchen looks like yours right now 👏🏻
To help keep rims clean when filling jams or jellies, I pour it into a pitcher then pour into the jars. It's so much faster and easier than ladling and doesn't make a mess. Saves so much time when you're making a lot of jars
Your dedication to preserving food for winter, from garden to pantry, exemplifies foresight and resourcefulness. Your commitment to food security ensures a bountiful season ahead, reflecting deep care for sustainability and self-reliance. And I am Floating Village Life
Thank you very much! ❤️
Jam looks yummy. To reduce the amount of foam, add about a half teaspoon of butter.
Your kids must be very good at occupying themselves for you to get so much done in one day.
My grandkids favorite brownies are zucchini brownies
Wow!! I watched you harvest ‘and’ preserve! What a treat you are! And a ‘very hard’ worker…thank you for sharing your life with us! Blessings to you and yours🙏🏻…
So kind! Thank you friend! Blessings ❤️☺️
Kelsey you are a joy and a pleasure, full of information to a new harvester as myself!
I hear your voice, perhaps a sore throat, take care of YOU.
I always love to hear your children (Grant) in the background. To have your children at your feet, they are seeing how their Mom cares for her family.
You inspire me.
Blessings.
One of my favorite ways to preserve celery is to freeze dry and blend into a powder, even the leaves. It brings a WONDERFUL flavor to soups and broths and is a great way to use up a ton of celery and not let the leaves go to waste. I enjoyed seeing what all you did with all that lovely food! Great job!
You are one of my favorites, Kelsey. Always such good videos. God bless you ❤
I love the gingham dress you were wearing on the second day! So cute!
All your recipes look fantastic!!!! Thanks for letting us know what zone you’re in & where in the country you live…we get a better picture of where you homestead & what grows good where!!! Subscribed!!!😊
Saved a lot of ££ harvesting. Good job done. 😊😊
Great Video!! Blessings prayed for you and yours🙏🏻💕🙏🏻
Thank you friend! I appreciate you so much ☺️❤️
Hi Kelsey! I love your channel! You are one of a few homesteaders who always captures my interest. And I so love your garden with its mixture of flowers vegetables and herbs. Xxx
Wow, you are amazing! Glad I tuned in!!!!
Aw thank you so much!! ☺️ ❤️
I use my leftover celery leaves when making veggie broth for the canner!
Nicely done.
Thank you friend! ❤️☺️
New to your channel. Thank you.
What a beautiful thing to see all your efforts ready to be put on the shelves. I have been wanting to give the mock pineapple a try after seeing you do it. Last years zucchini was an epic fail so I’m hoping this year it grows better. I do have a bag or two of shredded zucchini in the freezer and I think I’ll pull those out and make some muffins today. You’re doing an amazing job of caring for your family both in the present and looking towards the future. God Bless you friend. Enjoy the weekend.
PS is there anything better than when hubby steps in and helps with the dishes after a long day of preserving or meal prepping? Well done Matt!
Thanks. Blessings
Those muffins look divine!!
Soo good! ❤️❤️❤️
The raspberries mixed together make a deep, beautiful, color!
Yes! I love it so much!
I have the freeze fresh book and I always forget to look in it for ideas so thanks for the reminder.
It’s seriously so helpful! It’s one of those books for me that has come in handy so often!
Q:: What is your 'take' on the No Cook Freezer Jam method of preserving Jams?.... smashed berries, add pectin, stir for 3 minutes, put into jars, throw in freezer? Taste wise, we really like it...and it makes short work of Jam Day!
Freezer jams are my favorite because the fruit still tastes so fresh!
That’s a great start! I’m going to make your chocolate zucchini bread for church Sunday.
Thank you!!! Enjoy ☺️❤️
Your pickle recipe was time I tensive. I like Mrs Wages and it is simple.
Great job! Val C ❤️🙏🏻
Thank you! 🤗
You could add in 1/4 cup of kale powder to your recipe. For added health benefits.
Great idea! ☺️❤️
All I can say is WOW! You kicked some serious butt getting stuff done. How do the pickles turn out? My family won't eat pickles is they are mushy. Raspberry jam turned out gorgeous. Freeze dryer is my dream for one day. Thanks for sharing
My granny loves spear pickles more as well, because they are easier to bite for her teeth😅
I love my steam canner. It’s so much faster. I also love my All American big mama canner but I also got a Presto Electric canner for convenience. It’s a lot like an Instant Pot and doesn’t go on your stove. It only does 5-6 jars at a time but you press a couple of buttons and it does the rest so it’s easy to can a little bit every day or so. I love it.
I have all the layers, too. But I don't use my all American. I have 2 prestos I use instead. I love that there isn't just one right answer. I even steam canning my prestos.
Those are both on my list! I know the university of Georgia was testing the electric canner. I know ball had tested but no third party testing had taken place(last I checked) I was kinda waiting on the results.
@@seedandsparrowhomestead double check presto. I thought it was tested....
@@jenniferr2057 it was. It’s the only electric canner approved.
What a lot of work, but so satisfying. I hadn’t heard of mock pineapple before this year and it looks wonderful. How do you use it?
Hi Kelsey, I have not wrote a comment in a while, but like always. You are absolutely amazing. I'm so happy that you said you don't take the time to take off every Little leaf off of Your herbs before you freeze dry them, But I wanted to double check on the basil, Do you still take off the leaves of them? They are definitely easier and not as tedious
O k, so I rewatched that part of your video And you are taking the leaves off the basil, Like I said, before that's not as big of a deal as all the little tiny herbs lol. Have an absolute fantastic day
Thank you for sharing the many recipes I plan making the chocolate Zucchini muffins, mock pineapple and sandwich pickles . I accidently had celery that got pushed to the back of refrigerator would I still able to use the celery or would I need to dispose of it?
Awesome as always! Did you order your mints, or purchase locally? Banana mint sounds amazing! Looking for some apple mint too!
Number 515 today. Shared, liked and commenting. Now to enjoy the video. Hugs from Esquimalt
Word of the day "Juzzzjuuzz" Definition: To reconfigure stuff into a more pretty a nd workable direction. Or to spice up something to be more flavourful and grand.
Hello sweet friend! You’re the best, I hope you enjoyed! Blessings to you ❤️
Do you have a link for those rubber baskets you use to harvest like the red one in this video?
Can you remove some seeds from the raspberries jam? On green beans homesteading with the Zimmerman family she adds zinc I think it is and the green beans stay green. Check out her video. Great video! ❤
I love your channel! I'm also in Pa. Question, I am gluten free should I sub of measure for measure or almond flour? Also can I just use raw cacao powder instead of the cocoa for the zucchini bread?
Have you ever tried freeze drying some mock pineapple? I’m very curious how that would turn out. =)
This is my first year growing cinnamon basil and it is growing wonderfully! What do you use yours in?
I grow it for a few reasons, it’s beauty, for the pollinators and tea! It makes a killer iced tea especially with some blood orange tea bags added to it!
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Does your pickle spears turn out crispy or soft when you bit into one ?
Is it ok to have more headspace than asked for
Really enjoyed this video! I have a question - - how do the pickles not turn to mush after being boiled twice and then canned?
I forgot to mention I use Ball pickle crisp and they turn out great!
@@seedandsparrowhomestead I was wondering if me doing the pickles without boiling makes them overly tart. I'm going to try your method. Also, have you ever tried the low-temp pasteurization with pickles? It's an approved method, and a bit of a pain but the pickles are not canned in boiling water which helps them turn out more firm.
I also forgot to mention that I freeze dry tzatziki sauce and it rehydrates beautifully! Nice to also just have the cucumbers freeze dried too because they are great in dips.
I was wondering how do you keep your pickles crisp? Did that recipe turn out mushy? I was thinking about trying it but some recipes make soft pickles. Thanks
I forgot to mention, I do use the Ball pickle crisp! It really helps!
Earwigs and bugs have decimated my basil...😢
Hi
What does one do with “zucchini pineapple”?
Lynn from Oklahoma here. Where is ur homestead?
Hi there Lynn! We are in South Central Pennsylvania! It’s zone 6B-7A ☺️
An older woman I watch said it's best to store celery dry, in tinfoil. She does it that way, and swears it's the best way to make it last, while staying fresh and crisp. Any thoughts?
Never heard of that! I personally don’t like storing anything in tinfoil. I’ve had great success with keeping them in a dish with a little water. ☺️❤️
What did u make with the grated zucchini, pineapple, lemon, sugar mixture?
Nothing yet but I’ll use in baking as a pineapple substitute. We love pineapple stuffing around the holidays.
I encourage on your next shopping to buy a whole chicken if on sale, here it has been over 100 degrees for over a week even up to 111 degrees so don't want to heat up the kitchen: Glass or microwave Roaster Roasted Chicken
in the Micro-wave oven
use clear glass Pamered Chef Poinsettias Oval Roaster
1 whole chicken
1 Tablespoon Olive Oil
SEAONDING MIXTURE:
1 Tablespoon flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme leaves
cook in Microwave uncovered 15 minutes while you make the glaze.
In small saucepan warm 1/2 cup Apricot Preserves and 1 Tbsp. vinegar.
Spoon over chicken. Cook in Microwave uncovered for 15 minutes longer or until till chicken reaches 165F.
Can I ask a why it’s called mock pineapple
Very informative, thank you. I do not have a freeze dryer, so I’m hanging my herbs. Would you be able to show or tell us how long to leave them & how you process them afterwards? This is my first time, so I’m not sure what to do. Lol
I hang dry my herbs too! Time really depends on your particular conditions and the herb itself. A dry climate will dry herbs faster, but high humidity will slow down the process. If you are in a very humid environment, I recommend making smaller bundles and hanging them with more space between. And for telling when they’re ready, nothing beats your fingertips and eyes. Visually, the herbs should be shrunken and look dry. When you touch them, they should feel dry- leafier herbs like mint and basil will easily crumble and sound like crunchy leaves under foot in the fall. Feel the base of the leaves near the stems. It should feel dry there too. I’m in a pretty humid climate, so I make sure to feel the center of bundles as well. Remember if you’re not sure a particular stem is fully dry, you can hang it back up and let it dry longer. It’s better than finding an entire jar of herbs have gone off a month later.
It really depends! Density, amount of water in leaves, volume of bunch, conditions in the home etc. I periodically check and when everything feels good and crunchy I know it’s time to store ☺️
Do you think you could slice the zucchini, and cut a hole in the middle, to make mock pineapple slices? Just wondering if anyone has tried that with success?
Hmm, never tried or seen it done. I know certain shapes may pose a density issue, the heat needs to penetrate properly for the product to be safe. It doesn’t seem like it would be an issue but I can’t answer with 100 percent certainty!
CHICKEN POT PIE
Serves: 6 Prep time: 30 minutes Cook time: over 1 hour total
Ingredients: PASTRY:
2 cups all-purpose flour
1 tsp. salt
1 1/2 cups butter, chilled and cut into thin slices
3 Tablespoon shortening
1/3 cup ice water
Glaze: 1 egg yolk & 1 Tablespoon water to brush on top of pie
Directions: In large bowl, combine flour and salt. Using pastry blender, cut in butter and shortening until mixture resembles coarse meal (work quickly so the butter does not soften). Sprinkle with ice water; rapidly blend together with a fork. Gather the dough into a ball, then flatten into a circle. Wrap in foil or handi-wrap: chill at least 3 hours or overnight.
Ingredients - FILLING:
2 quarts water
1 broiler/fryer chicken(3 to 4 lbs.), cut up or your favorite chicken parts to 3-4 pounds chicken.
1 bay leaf and 1 garlic clove, minced
1 1/2 cups fresh or frozen cut green beans
1 1/2 cups thinly sliced carrots
1 cup diced peeled potatoes
1/2 teaspoon dried basil
1/2 cup sliced fresh mushrooms
1 package (10 oz.) frozen peas
1 can(16 oz.)whole tomatoes, drained and chopped
4 Tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream or Half & Half
2 egg yolks
Salt and pepper to taste
6 pots (4 inch diameters)washed or 1 large pot or deep dish pie pan
Vegetable oil
Aluminum foil
For filling, place chicken, water, bay leaf, and garlic in Dutch oven. Bring to a boil; reduce heat and cook for 30-40 minutes or until chicken is tender (You can do this the night before). Remove and debone chicken; set aside. Skim fat off from the stock. Add beans, carrots, potatoes and basil; cover and simmer 12-15 minutes or until vegetables are tender. Add mushrooms, peas and tomatoes; cover and simmer 3-5 minutes. Drain vegetables and reserve stock; set aside.
Melt butter in another large kettle. Whisk in flour and cook until bubbly; stir in 1 1/2 cups of reserved stock. Freeze remaining stock. In a small bowl, stir together cream and egg yolks. Whisk into
the sauce; remove from heat. Season with salt and pepper.
Gently fold in reserved chicken and vegetables.
To assemble pot pies you can make individual one or 1 big one but it will take longer to bake, brush pot(s) with oil. Line each pot with a 15 inch x 12 inch piece of foil; pressing the foil
gently down into the pot and being careful NOT to tear it. Fill each
pot with about 1 1/2 cups of the filling; leave about 1/2 inch headroom;
set aside. Roll pastry to 1/8 inch thickness; cut into six 6 inch circles.
Place 1 circle on each pot, turn down the edges and flute the ends.
Cut 3 small steam holes in the center of each pastry. In small bowl, lightly beat glaze ingredients; brush on top of each crust.
Place pots on a baking sheet. Bake at 425 degrees for 30-35 minutes or until crust is browned and the filling is hot and bubbly.
Place one stick with seed packet in each pot before serving.
How do you use your pineapple zucchini?
In baking, muffins, bread, stuffing, even tropical cookies. My favorite use is in sweet and sour chicken or stir fry’s!
What is the benefit of making mock pineapple? You have to buy the pineapple juice, lemon juice and sugar to make it, so why not just buy pineapple and give the zucchini away or to the chickens?
I like the way you decorate your home!
I got 144 oz of mock pineapple and that cost me about $5 to make. The juice I found cheap at the Amish store, the sugar and lemon juice I got in bulk and at a good price. If I were to buy 144 oz of canned pineapple at the store it would be about $15. It’s a toss up, pay more and save the work or work a little and save some money. I also really like the texture of the mock pineapple! Some years I find it’s worth it to do a few, other years it isn’t a priority and I use my time elsewhere, and the chickens get lots of zucchini snacks 😂 Thank you!!! ☺️❤️
@@seedandsparrowhomestead Thanks for responding!
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