Tackling Two HUGE Winter Food Preservation Projects!
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- čas přidán 25. 12. 2023
- #acrehomestead #cookwithme #homemadefood
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How much do we love Becky? We spend 40 minutes watching her peel, cube, purée, roast, cook pumpkin, and render down fats.
Exactly!
And I always pause to go wee 😂.. even though I know it’s only mixing or chopping ..
She's keeping me company while I make stock from last night's turkey (the second turkey dinner of our Christmas season). Becky makes my time in the kitchen more fun.
Absolutely!! 100%
I add 2 cups of pumpkin purée in a full pot of chili! It helps to give the tomato juice more body and creaminess and adds more nutrients to the chili, yet does not change the flavor of my family’s favorite soup!
Wow great idea!
😮
I did that to a pasta bake I made earlier this year. There was a lovely depth of flavor to it!
I have never ever and never would i have ever thought of doing that! What a great way to use leftover pumpkin puree! Thank you so much!@@ccat5765
I do too ! Love it
Hello Becky, Just a little pointer. When you have a messy job to do, like pouring up liquid fat into jars(or sticky like jam) Set your jars and tools on a cookie sheet. I do this when canning and it sure makes clean up a breeze! Just a tip from an Old Cook 💗
I just put the empty jars in the sink on some paper towels or rags and fill them there. Spills are contained and the rags or paper towels can easily be washed or disposed of and I am not trying to clean it up off the counters (or floors!).
Becky do you keep a gardening journal??
Don’t forget about your pups!!
•Pumpkin is great for stomach problems
•Pumpkin can also be used in making different kinds of treats they absolutely love
•Dried thyme is good for digestion, respiration, immunity, and help support the bones
•Dried basil is an anti-inflammatory and has helpful antioxidants, helps with cellular damage, calms anxious dogs, eases joint pain
•Beef bone broth
I make homemade dog food in the crock pot every week. My vet gave me a list of things to use in her food to help with any stomach issues and pumpkin is one as well as sweet potato.
Came to the comments to mention dog treats! Didn’t realize all of the other benefits!
Pumpkin is also a great dewormer for all the critters... Pups and humans included!!! Dried or freeze dried raw pumpkin seed is especially effective in this application...
Pumpkin is an excellent fiber. My vet had me mix it with my dogs food as he got older. It's great for humans too. 😂 I love baked pumpkin custard. It's like the pie with no crust.
Last summer I took pumpkin purée and froze it in small molds for treats when the pups came in from outside… They loved the little treat, it cooled them off, and it was healthy. I also made some using Gatorade watered down… They loved them and it was hydrating!
Freezing the lard & tallow is not necessary. It's shelf stable once rendered.
I have always frozen mine. But this last year, our new neighbor said she put her lard into jars. My lard was hot enough that it sealed the jars and I have been storing mine on the shelf, in a cool room.
Yes we don't need to freeze lard...my grandmother always keep it on pantry shelfs .
Yes. Shelf stable
Did you put the lid on immediately? Was there any condensation from putting the lids on when it was hot?
Becky, when you mentioned feeding the wild birds I thought to myself, “Wow! She’s a real life Snow White” 🥰❤️
I didn’t know the difference between tallow & lard. Learned something.
My pork processor asked if I wanted the lard ground up - I said yes - makes it easy to melt down in a slow cooker too
I agree. Grinding it makes it so much easier.
My butcher processes it for me. Only charges me $1 per jar. I love him.
@@kbailh01 wowza - 👏👏👏
If you have any Mennonite/Amish butchers in your area it doesn’t hurt to ask. We find them so cooperative and extremely helpful. We’ve also been dealing with them for years so there’s a sense of loyalty on both sides.
My dad always used the grinder on the kitchen aid mixer, it made it quick and easy to render.
Pumpkin Pizza....I had it in Portsmouth NH. So delicious. It was a whole wheat crust. The sauce was pumpkin puree with roasted garlic. Then topped with caramelized onion and gruyere cheese. Sesame seeds were on the crust. 😊
That sounds like it would be fabulous!
anything with caramelized onion and gruyere cheese would be delicious!
came to say this, feta is also a lovely topping and fresh arugula and olive oil when it comes out of the oven
I would recommend the following.
* pumpkin ravioli
* pumpkin halves stuffed then roasted with a savory rice mix
* pumpkin burnt butter and sage risotto
* Pumpkin and Sage baked Gnocchi
*pumpkin & ricotta lasagna
* pumpkin instead of potato in a frittata
* pumpkin, parmesan arancini with salsa Verde
* Pumpkin dhal ( I know no curry but it's a dhal with lentils!)
And my favorite because I'm weird but...Gorgonzola, pumpkin, maple-cured bacon and maple syrup toastie ( Australian for toasted sandwich)
Love your content, can't wait to see more!
Thank you ... 👍
You are such an inspiration. I’m 65 but due to your videos I feel I can tackle anything. God bless you and your family.
I'm so with u!!
Australian here - we dont really have sweet pumpkin recipes here. All only savoury. I will eventually taste a pumpkin pie. "Queensland Blue" is the most popular variety here, and they shared some seeds with the USA in the 1930's and is now famous all over the world! Kent or Butternut are the other main ones. I cut 1cm (half an inch) cubes of pumpkin, drizzle a little oil so that cumin sticks to it and roast - toss them in a salad with rocket (you call it arugula) walnuts and pomegranate seeds or pepitas. Yum.
Pumpkin scones and pumpkin soup are also popular here in Australia.
JAP pumpkin is also variety we have, it is an acronym for Just Another Pumpkin.
The Queensland Blue, would be awesome for puree, it's really meaty and dense isn't it? Dee from NZ here, our most popular is similar called Crown pumpkin
Yes I'm here in Tasmania and yes I've only used pumpkin as a vegetable, baked or mashed. I was in Warwick this year and we ate a bar where they did platters, the pumpkin slice a a fantastic dressing over a kind of aioli. Couldn't get the recipe, they were very cagie.
@@leehill5700 I thought it looked like a Queensland Blue too! I'm doing a roast vegie salad tonight with pomegranate and walnuts.
It's because of Beckys channel that I've started trying pumpkin desserty type things.
Pumpkin whoopie pies with cream cheese frosting as the filling are amazing.
This year i want to try a pumpkin chocolate chip bread with some of our excess
Becky, I agree the smell of rendering fats is disgusting. In order to avoid stinking up the house I set up my electric roaster outside under a covered porch. Set it on the lowest temperature and let it render to its heart content...of course stir it periodically. Love your videos! You're the best!
I render lard in my crockpot outside, from home grown piggies. First is bright white into quart jars (for baking) and next is 'flavored lard' also into quart jars (for cooking, frying eggs, best fried potatoes, etc.) I use the leftover cracklins to make doggie treats. Add flour, some egg, various vegetables (especially pumpkin and squash), bake into 'cookies' and freeze in ziplock bags. I pull out a bag as needed and dole out cookies every day. Dogs love them. Chickens would also enjoy, but dogs will do tricks for homemade cookies!
Becky, thank you for always being honest and open when you do your videos!! From dropping things, making mistakes, and NOT TO MENTION how you do it ALL in Slippers!! Let alone wearing WHITE! Thank you for being true to who you are! Nowadays all we get is the edited versions of people’s perfections. So thank you from one momma to the next 💕
I love the slippers, as well ... 💕
I also wear slippers as I don't have under floor heating.
The enzymes in pumpkin are great for the skin. Try making a pumpkin face soap and cream, and even an exfoliating scrub.
My best friends mom, makes homemade flour tortillas using lard. Absolutely the best!
I love your optimism when loading pans and bowls full of food. I'm here cheering you on. "She can make it fit"
This has me giggling. I’m always wondering if this is the time…. And yet it always works. 😂😂
Here are some savory ideas for pumpkins I have is pumpkin biscuits, pumpkin sourdough bread, pumpkin gnocchi, vegetable lasagna, pumpkin fritters, pumpkin stuffed ravioli or cannelloni, pumpkin risotto, roasted pumpkin with walnuts, pumpkin frittata, pumpkins and lentils, pumpkin agro dolce, pumpkin and ground turkey turnovers.
A combination of half lard half butter is ideal. Butter for flavor lard for flaky texture
I have always used half lard and butter in pastry as well. People have asked me why my shortcrust is so flaky and tastes better than theirs, especially as they have used all butter.
I was just thinking that using both would be great. Lard makes super flaky pastry, but it's kind of bland.
Becky mix it up, half and half, makes delicious and flaky pie crust.
Becky, What’s the difference between the lard vs tallow? What’s the preferred use of each? Thx. Susan
Becky have you tried piercing the whole pumpkin a little bit & then baking them whole . So much easier than all that chopping and so so easy to just scrape out the cooked flesh & discard the seeds. Life changing for me . I Couldn’t do it any other way now ❤
I love how everyone likes Becky’s videos before we finish watching! Love Becky and look forward to her videos so much.
I like them before I start watching!
100 %❤
Positive energy and vibes, attracts those alike.
Same lol
Yup
Doesn't the lard and tallo stay safe on the shelf in your storage?
Hello Becky and Friends ❤
This is the best place on the internet. ❤
Wow thanks so much! It's a blessing I get to make these videos :)
My father in law takes those hard to cut pumpkins and squash and drops them on cement. They bust open into 3 or 4 chunks. So much safer than and no mess on the cement.
You can also use oatmeal to soak up the grease and feed to your chickens and wild birds.
Missed ya Becky! Had a CZcams hiatus. What a nice treat to hang out today.
Taking longer to ripen is a good thing in my book because they’re decorations for longer ❤
Real quick thank you Becky I learned to can because of you and this year I was gifted a sewing machine! I’m 32 and I will be making clothing for myself and 3 kids (2,4 and 6) this year to add to my skills “tool belt” thanks for getting me on a roll!
❤❤❤ Just love learning with you and I'm almost 62. You are truly an inspiration to ALL.
I made a pumpkin sage filled ravioli. It was a labor of love and took about 3 hours to make enough to feed my family of 4 twice. I looked up several recipes and combined the aspects that I liked into one recipe. I then tried to make a similar thing - pumpkin sage lasagna. I don't think I used enough cheese and sage in that one. It wasn't our favorite and I ended up having to eat it all because the rest of my family didn't want it. I think it could work, though.
I have been meaning to try ravioli and I wondered about lasagna. We love our current lasagna so much I have been afraid to mix it up.
ravioli filled with pumpkin puree served with brown butter, sage leaves, raisins, walnuts and diced pumpkin
Making turkey broth with Christmas leftovers and hanging out with Becky!!
Thought you might like to know that "hot water pastry" the type of pastry that's round good pork pie is made with lard (my late fathers speciality) and that my nan (a country lass) made her pastry for pies, tarts etc was made with half and half butter and lard or when things were tight 3/4 lard to 1/4 butter. Beef tallow she reserved for chips (fries) and roasted potatoes - they were amazing lol. I don't mind the smell of rendering fat - it's not especially aromatic but it bring back brilliant memories of both of them. Hope this helps, Samantha, England UK
I tend to use pumpkin in my spaghetti sauce. Basically anything you make with can tomatoes, you can use pumpkin with / instead. If you freeze-dry pumpkin you can use to help thicken a sauce + add flavour without the added liquid.
I also like to mash pumpkin with my potato for a different flavour. 😀💜
Yay Becky for labeling your jars! 🎉🥳 I have watched your lovely vids and listened to your sweet voice nearly from the beginning and I have an overwhelming urge to follow you around with a Dymo!! *hugs* much love to you and yours!🥰
I didnt read all the comments… but about pumpkin and cross pollination; (angela from parkrose permaculture has a great video on this)
Cucurbits only cross between subspecies. So a zucchini (C. pepo) will never cross with a butternut (C. moscata). So if you don’t have more than 1 type per subspecies, you can safely save your own seeds 👌🏼
Also; becky, have you tried pumpkin risotto? So good with sage!
Pumpkin fritters are delicious (puree,eggs,flour,salt,a little sugar and maybe a little cinnamon) is a perfect side dish. It was a favorite when we grow up ❤❤❤❤❤
I think we’d all love to see a few shots of your beautiful view in every video. I know people have been asking to see more of our hen friends, but I guess that you’re respecting their privacy 😉
I don't bother pureeing before freeze drying, since the freeze dried chunks can so easily be powdered. I drop the chunks into a jar and smash them down (gently) with a wooden sauerkraut tamper or the handle of a wooden spoon. The powder is perfect for soups or baby food or to add a little flavor to broth. Thank you for sharing your videos with us. I hope your toe feels better soon!
I have done lard for decades in our roaster, just part of processing hogs. Low and slow til the cracklings are crispy. Put into jars and put lids and rings in them and they seal and are shelf stable. I would be known as a rebel canner to some. Never used a pressure canner in 50 years. Water bathed everything from fruits vegetables meats and dairy.
If you were to cook the cracklings from lard longer, until they are golden to light brown and crispy. You can eat them when they're cool. In my country we put them on bread spread with mustard and add salt.
i have to use pumpkin as a tomato replacement in sauce recipes. my hubby cant handle the acidity of tomato, but I love spaghetti n meatballs, so using a pumpkin sauce works perfectly. just use all the same seasoning as u would for the original tomato recipe
Interesting idea!
I love adding pumpkin puree to my veggie chili. It adds a really great body to the chili base.
I cut up the suet that I buy at a grocery store, and grind it up with my grinding attachment. Then I put the ground fat in my crockpot on low until it's all melted. Then I pour it into a canning jar and make body butter with it using the method from Mary's Nest CZcams channel. It's great to use on my hands in the winter. I also make suet cakes for the birds in the winter.
I'd try making pumpkin filled pasta.
I hope everyone has an amazing new week! Happy Tuesday, Y'all! 🦋
Thank you, same to you!✨
@@AussieTracy Happy Wednesday 😊
@@camicri4263 Welcome & thank you!
I have learned so much from you! Thank you
Your mom and dad did a fantastic job raising a homemaker . You do a great job!!
I can’t get over how beautiful the French pumpkins are!
I needed a “Becky video” today❤️ sending you lots love and blessings 🙏
Hi Becky.. You are such a breath of fresh air and you have such a kind spirit. I have tried 2 of you recipes and loved them..God Bless .Love from Kansas🥰
Becky, you asked for ideas, so have you tried making pumpkin gnocchi, pumpkin risotto, pumpkin cornbread, pumpkin hummus, pumpkin tomato soup, pumpkin butter, pumpkin & parm chicken, pumpkin & meat empanadas, pumpkin vodka sauce, pumpkin lasagna, pumpkin ravioli, pumpkin blondies, or pumpkin cocktails? I have dozens of ideas saved on Pinterest. There are so many ways to use pumpkin. 😆 And dozens more ways to use pumpkin butter once you have it on hand.
Great idea!! Thanks so much!! many are added to the list!
@@AcreHomesteadI was just wondering whether you get the suet when you get the beef?
Wonderful ideas! I have lots of purée to use up.😊
@@tamaleenyouknowwhatimean777 If you’re a sourdough baker with a lot of discard to use up, there are so many great recipes for things like sourdough discard pumpkin waffles and pancakes, pumpkin soft pretzels, egg noodles, pierogi…
I love to make pumpkin or squash chili just loaded with fall veggies and assorted beans, and pair it up with a homemade spinach flat bread or butternut/squash/pumpkin fritters, too.
My family fell in love with pumpkin gnocchi with sausage and greens this fall in particular.
Great pumpkins you have got! My two favourite ways to use them: raw shredded pumpkin in my bread dough, instead of water. Works both in sour dough and in no-knead bread. Makes the bread really moist and my kids love it. And i put pumpkin puree into pancake- and waffle-dough. About one third of the dough can be replaced by pumpkin. The waffles and pancakes get tastier and so much healthier! Sourdough-pumpkin-waffles are incredible😀
Becky, you'll love lard pie crust. They're so flaky and delicious. They are really good for savory dishes. I grew up having only lard pie crusts, as farmers did back then. Thank you for sharing your culinary life and gardening with us. I hope you had a Merry Christmas, and wish you a very blessed & Happy New Year!
Yep. I prefer that over butter
When you are doing pastry whatever tbe measurements for butter or lard half it.
So you use both.
So if it's 8oz of butter do 4oz of butter and 4oz of lard together the taste is so much better in the pastry
This year was the first year that I purchased a whole hog and one thing that I did do when I ordered my hog as I requested to have all of the fat preground so that when I was ready to render it down, I wouldn’t have to deal with that part of the processworked out awesome
Hi Becky, here is a recipe idea for you. Put 1/4 cup of your puree into a bowl and add: 1/3 cup of flour, 1/2 cup plant milk, 1/2 tsp baking powder, pinch of salt. Mix ingredients. Pour some of the puree into a nonstick pan over medium heat until the tortilla cooks, at least 2 minutes per side. Use this as a wrap for any kind of filling you like. You can also make this using carrot puree, tomato puree, pepper puree, or spinach puree. (To make the puree, steam the vegetable, and mash it up). I saw this on YT yesterday. I am not sure what type of flour the creator used but it is fun to experiment anyway. You will know the tortilla is cooked when it gets puffy and lightly browned on each side. You want the finished veggie tortilla to be pliable and soft.
That sounds good.
Steamed squash with pork ribs (can make it spicy or not spicy) is my favorite Chinese way to use pumpkin/squash!
Becky I enjoy your videos. You should get sponsors. You really work a full time job with plenty of overtime.
We love adding pumpkin in meat stew. Also, I like it as a dip, make it like hummus: steam,puree, add tahini+ garlic, and salt so delicious with grilled meats 😋
merry Christmas! we had a Becky inspired feast for brunch...croissant french bread casserole, potato bacon and egg casserole, cranberry scones, cranberry cookies and cranberry white chocolate bliss bars, homemade bagels and the no knead artisan bread loaf with apple butter! needless to say i'm a fan of Becky's channel💛 everything was delicious ! the white chocolate cranberry bliss bars are a pure delight. everyone left with a gift box of their favorite treats. already started preparing for new years feast! 🎉🎉🎉
Becky, I feel so comfortable processing pumpkin because of you!! It wasn’t knowledge I thought I was looking for. However, it felt so good to see the pumpkins I bought purely for decoration and realized I knew how to preserve them and really get my money worth. I made pumpkin purée from two pumpkins and it gave me about 5 cups of purée. I even saved the liquid that I drained off and put it in a soup. It was fun and easy! I love that the pumpkin did not go to waste.
Lard pie crust is very good used it for years. I also use equal parts butter and lard in crust which is good also. Lard in biscuts are heavier then with butter so I use half and half in them.
Hello Becky ,hope you had a great holiday, so happy to see another video. Continued blessings to you and your family 😊
Pumpkin risotto with pancetta (or bacon) is really good. Pumpkin puree is a good topping for pizza, instead of tomato sauce, and mushroom and pumpkin is a good combination for a side dish.
Mixing pumpkin and tomato as a soup wuth a grilled cheese is delicious!
Roasted pumpkin cubes in a spinach, Walnut, salad wuth cranberry vinegrette.
Roasted pumpkin Garlic hummus
Pumpkin cornbread gives great with Chilli or soup
I made a pumpkin Alfredo sauce and put it over spaghetti squash once, I need to do that again. Soooo good!
Tallow makes the absolute best french fries!
My first seed catalog came today. Thank you Johnny’s. Coffee and a seed catalog a great afternoon❤️
Oh I am looking forward to soap making!!!!
LOVE the French pumpkins! Grew some last year.(rested the garden this year) Mine were called Musqee De Provence. Slow growing, so start seeds a little earlier. Not as many fruit on the vine as a small sugar pumpkin. So you may want to plant more starts. Saved my seeds from one that was 70lbs! They are more dense than other pumpkins. I actually had to use a reciprocating saw to make the initial cut.😊
Kudos on getting your fat rendered! You are right, rendering fat is messy no matter how hard you try to be neat.! I usually go through a bit of newspaper to cover the countertop. And last time I rendered 100lbs of lard, I used at least 1/2 of a new roll of paper towels to absorb any dripping from dipping the measuring cup I used to pour the melted lard into jars. I now understand why Amish women put down cardboard on the kitchen floor when they do big projects like rendering! It is just plain messy to do.😊😯🥰
Pumpkin is very good for dogs too … 😊
I have good memories of my grandmother's both using lard to cook with. My mother's brother was a Butcher and I do remember my mom cooking down beef fat and keeping it in the refrigerator to use for cooking! And that pumpkin all looks so lovely! Thank you for sharing all your beautiful food with us!
Dog food. I don’t have any great suggestions for human uses other than what you already mentioned. However, you have furry members of your family who can also benefit from your gardening. They will likely love freeze dried pumpkin chunks and a little pumpkin puree added to their food. Freeze dried pumpkin cubes could also be a great kid snack. 😊 Gardening, not just for humans anymore! Lol
Dog biscuits as well, but they are not shelf stable, so refrigerate or freeze to preserve- I use pumpkin puree in my dog food. That said, I cook weekly for 3 jack Russell's - with Becky's large dogs - treats might be easier. They may even eat it as and additive to kibble if streamed or dried
Hello, merry Christmas. You can also preserve pumpkin in syrup as a jam (this technique is usually done in Lebanon and some middle eastern countries). As for savory dishes they do a pumpkin kibbeh (a vegan style kibbeh).
Wondering why you are freezing the rendered fats? Once you have rendered all the water out, lard and tallow are shelf stable forever. Also doesn’t take up valuable freezer space. Bet you’re very pleased to have that job done, nothing better than ticking the “to do” jobs off the list. Sadly mine just keeps getting longer😅 Hope you’ve had a wonderful Christmas especially with baby Acre being more aware this year. Stay safe, God bless xx
Wouldn’t the fat go rancid after awhile without refrigeration?
We make a delicious stew called Locro with those pumpkins and white corn...there is also another one called Carbonada and it is originally a belgium stew served in a pumpkin and has dried apricots...you should try those! ❤❤
Hi Becky, you know how you add zucchini to your food you can do the same thing with Pumpkin. Adds great taste and its another way to get more veggies.
Becky here is my suggestion for a savory pumpkin recipe, I know you like pastries so please try this one. Kadili Gutap is a Turkmen dish basically savory pumpkin pasties, you can find the recipe online. I am pretty sure you are gonna love it. Another version of it is Pumpkin Samsa/Somsa similiar yet different. Hope you like them andI would love you watch make them.
Just a suggestion: savory sage and brown butter cubed pumpkin. Like you would for butternut squash. Salt, pepper, garlic and onion. That sounds nice.
Watching Becky and looking through my Beginner's guide to water bath canning (a Christmas gift from my daughter)!
Hi Becky, seasons greetings from the UK ❤️ im just about to make some pie pastry for my leftover turkey. I'm happy you're here to keep me company while I bake
Morning Becky!! I hope your family had a fantastic Christmas!! 🥰
Lard is great for making popcorn on the stove.
Just a note for anyone processing lard. If you are freezing it you don't need to leave extra space when you put in jars containers ect. Fat doesn't expand as ot freezes water does.
WooHoo!! Special time with Becky!!❣️❣️
Becky, please be careful with using quart jars (regular or widemouth) for things like this, because neither is recommended for freezing. The only bottle shapes safe to freeze are those with straight sides (no shoulders at all, like the wide-mouth pints you used for your fats). If you use any jars with shoulders (such as the quarts you used), they will likely break from the pressure as the contents freeze! For all of the love and care you put into your family's food, I'd really hate to see you lose some from glass breakage!
won't they last quite a while sitting on a shelf as is?
they'll actually be fine for freezing, presuming you leave sufficient headspace. Depending on how "liquidy" the product is, an inch or more should work. More liquidy=more headspace
ONLY if you count "headspace" from the bottom of where the shoulder starts -- effectively, if you only fill the quart jars no further than half-full...@@lisawallace3124
one of my favorite things to do with pumpkin: 1 part peanut butter, 2 parts pumpkin and four parts flour. cut into dog biscuits and bake at 375 for 12 minutes then dehydrate in the Excalibur for longer shelf life. my dogs go nuts!
Growing up my grandparents butchered a hog each winter, us kids job was to cut up the fat. We cooked it outside in a big cast iron pot over a fire. My granddad had a press to press out the lard. My mom used lard for cooking and baking when we were young. She kept a 5 gallon container in the cabinet. She lived to be 100 years old, so it must be healthy 🥰❤️
Wow Becky I am so impressed! Nice video and content. I hope to be this good one day. I’m new at this though. 😊
I always use half butter and half lard when I make pastry, get a lovely short tender pastry, that’s durable and easy to handle
Becky as silly as it sounds, this year i found it easier to throw and crack my pumpkins on the cement and then carry them in and finish cutting.
Also the best snack ever to roast the seeds on low heat stirring every 15 for an hour. Well season. Our family loves them!!
Sounds fun too. Lol
@@ambethk77 right! Lol
Pumpkin is a good food topper for pets with tummy troubles. My vet always recommended a can of plain pumpkin puree (NOT the can with spices added) when our animals had tummy issues. It'd be nice to keep some homemade pumpkin puree frozen for that rare occurrence. Or, freeze drying pieces of pumpkin as a crunchy snack for fur babies too.
It's so motivating watching your videos! I've struggled for a few years just haven't had motivation to cook, preserve, etc. Although I love making soap and bath body products! 🤷♀️
You need leaf lard for pastries and pie crusts. Regular lard for biscuits, frying, etc.
What is leaf lard?
@@arvellataratuta2150 Leaf lard is the fat around the pigs' kidneys and loins. This is more delicate. Regular (conventional) lard is the fat on the rest of the pig's body. A butcher will separate the leaf lard and the regular lard for the customer. Generally, people do not render the two together because leaf lard is for pastries, pie crusts, and other baked desserts. While regular lard is used for frying, biscuits, etc. Also, you will get less leaf lard because it's only from around the kidney's and the loins. Whereas regular lard is all the fat on the rest of the pig's body.
@@sofiabryan5074 thank you for explaining.
The less watery pumpkins can be cubed and frozen/freeze dried and treated like cubed butternut squash.
You don't need to freeze lard and tallow because once rendered they are shelf stable. You also can't can it anyway because you can't can fats.
Becky I am so proud of you and what you have accomplished in your garden this year I've been on your channel for quite a few years and from your other gardens this one right here was an abundance of veggies and fruit herbs you should be very proud of yourself I know that we all are. Love watching you and your mom I love hearing the baby in the background I wish we could see how precious he is, which I know he has to be. Can't wait to see what 2024 holds for you and your garden and your family. We love watching your videos and love learning from you. I'll talk to you all the time but I know you don't hear me lol But that's just how I roll especially when it comes to baking because I do custom baking. We love you Hope you had a Merry Christmas and I hope you have a great New Year and 2024 is your year for the garden. Hope it does 100% better than it did this year and that's a lot. We love you and God bless.❤❤❤❤❤❤
Hey Becky dear just a tip * Be careful when using your convection setting on your normal recipes you do need to alter the times when using those setting especially when baking. Happy Holiday's as always L❤VE from Kentucky!
I was watching one episode of " The Hollar Homestead" and they grated their tallow before rendering. I think they grated it while it was still frozen and grated really easily, but cooked down really well. I think this may work for you as well, you may even be able to grate it with a food processor.
or a meat grinder!
In Hungary the little peaces of the lard is used for "pogácsa", what is a kind of bun. Or we eat just a few peaces with salted red onion and bread. My mum pressed all the lard from it with a potato ricer and the little chunks were crispy when they cooled down. If you would like to try "tepertős pogácsa", I guess you would not give it to the chicken. It is really delicious. :) And another alternative. It needs to cook it till it is quite crispy, press the lard from it, then mince it with salt and mustard. It is like a spread. You can use it on bread.
No need to worry that your pumpkins will cross with your zucchini since they are of different species. Pumpkins are cucurbita maxima and zucchini are cucurbita pepo. They can cross within their own species, so pumpkins can cross with other pumpkins and zucchini with other zucchini, but no further.
Also, the name of the French pumpkin (Musquee de Provence) is pronounced musk-ay deh Pro-vahnce. Chantenay carrots are pronounced shahn-ten-ay. I just noticed you were having some trouble with these difficult pronunciations. Love watching you preserve what you've grown. ~ Lisa
Pumpkins can be any of several cucurbita species. Many are pepo which is the same as zucchini. The Cinderella pumpkin I believe is maxima. But not all are maxima.
@@jenniferkleffner8110 Aren't most pumpkins maxima and moschata? Aren't pepos mostly summer squash? Squash are confusing.
@@LB-vl3qn It IS really confusing. But no, actually most of what we call "pumpkin", which really just means any round orange (or sometimes other colored) squash, is pepo. Most of the pumpkins I grow are pepo (New England Pie and Winter Luxury are my two favorites). I actually have a video that goes over this exact thing on my own CZcams channel, but don't want to hijack Becky's post. It's the Pumpkin Pie video from about a month ago.
I love these kinds of videos ❤ it’s so fun to learn new techniques and tips and tricks from you, thanks for sharing your projects with us and sharing some knowledge. Hope you and your family had a wonderful, blessed Christmas ❤
You are keeping me company on these late nights canning and processing the harvest after my son goes to bed.
You could use pumpkins in a roasted pumpkin salad. All you need is balsamic vinager, cubed roasted pumpkin, pine nuts, salad leaves, salt and pepper and olive oil.
Just roast your pumpkin to just cooked, and then roast your pine nuts. Wait for both to cool or go cold. This salad can be eaten warm or cold mix together with greens pouring over mixed balsamic and olive oil. Salt and pepper to taste then enjoy Enjoy