Six Days of Food Preservation ~
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- čas přidán 20. 08. 2022
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“A wife of noble character, who can find? She is worth far more than rubies.
Her husband has full confidence in her and lacks nothing of value.
She brings him good, not harm, all the days of her life.
She selects wool and flax and works with eager hands.
She is like the merchant ships, bringing her food from afar.
She gets up while it is still night; she provides food for her family and portions for her female servants.
She considers a field and buys it; out of her earnings she plants a vineyard.
She sets about her work vigorously; her arms are strong for her tasks.
She sees that her trading is profitable, and her lamp does not go out at night.
In her hand she holds the distaff and grasps the spindle with her fingers.
She opens her arms to the poor and extends her hands to the needy.
When it snows, she has no fear for her household; for all of them are clothed in scarlet.
She makes coverings for her bed; she is clothed in fine linen and purple.
Her husband is respected at the city gate, where he takes his seat among the elders of the land.
She makes linen garments and sells them, and supplies the merchants with sashes.
She is clothed with strength and dignity; she can laugh at the days to come.
She speaks with wisdom, and faithful instruction is on her tongue.
She watches over the affairs of her household and does not eat the bread of idleness.
Her children arise and call her blessed; her husband also, and he praises her:
“Many women do noble things, but you surpass them all.”
Charm is deceptive, and beauty is fleeting; but a woman who fears the Lord is to be praised.
Honor her for all that her hands have done, and let her works bring her praise(S) at the city gate.”
(Proverbs 31:10-31)
This series has been great. I told myself I was done canning from my garden. I watched your videos and ended up canning 20 more pints to add to the pantry. Preserving is hard work!
You bet it is. Been jamming this weekend. Good for you for doing it.
It is hard work for sure, but I am addicted to that great feeling that comes over me when I’m putting the full jars on the shelf. The added bonus is I know every ingredient in there and I also know it’s superior to the product at the store.
Yes I don't have a garden but was gifted about 50 pounds of cherries slowly working through them .
@@norahalmquist9907 thumbs up .What a good job
@@m.walker7907 thank you it was fun but hard to work on the cherries every time I thought I got them all out of my freezer I found more lol .I did a simple syurp for most but I did make homemade bbq and it's delicious
This is a great series. Retired chef over 28 years and you really know your way around the kitchen. We do lot's of fermenting and enjoy pickles that way. Great channel! God Bless. Mike
Do you realize the influence you have across youtube and the viewers ? It's amazing how many channels are doing this challenge. You're a superstar 😎
We made a sign for our wall in our kitchen that says "Every Bit Counts" Thank you for the motivation! God Bless You.(Mrs Z)
Oh I absolutely love this idea. It goes far beyond the food preservation. I think I am gonna steal this idea of yours;)
I love your work, it's amazing and so much to learn from! Here in Romania, in the northern part, we make a marmalade from the cayenne peppers and it's actually a hungarian product. It's 1 part cayenne peppers(grind), 1 part sugar and 1 part vinegar and you cook the vinegar with the sugar until it thickens and then you add the peppers. They can be any kind of peppers you like, sweet or spicy. Although it is a marmalade it is used as a meat sauce.
In Louisiana in the US we make something similar but call it Pepper Jelly. It’s so good.
Ohhh. I'm going to dehydrate some peppers just for this!!.
@@user-pn3ly6sl1e hi, just wondering if you got a chance to make this and how it turned out? I am going to try with this years harvest...im in Michigan, so we're just waiting on warmer weather! ❤🙏🏻🇺🇸
My great grandfather would put an orange along with the cloves and spices wrapped in cheese cloth to make his tomato butter. Memories 💕
One of my best recipes was handed down by my grandfather from Ohio who was part of a traveling band of clowns which toured the country in the 1930s and 40s. Not only did he fully participate as a performer (juggling and spraying seltzer mostly) but he was also in charge of the Clown Chuckwagon, and over the years, came up with a nice selection of mostly campfire stews (or "or stewge" as Gramps used to call them),, soups and casseroles. One of my favorites, casseroles, which I still prepare frequently, consists of baked beans and wieners (for the KETO portion of the meal), macaroni and cheese. and a couple handfuls of those big orange circus peanuts - a sweet yet savory bake-up that's a hit with everyone who tries it. Gramps had one clown name for performing with his fellow troupers at carnivals, civic events, etc., throughout the central Midwest ""Antsy Pants" - but around the campfire at breakfast or suppertime, when most of these talented vagabond buffoons had removed their make-up and hung their giant shoes in their campers, (but oddly enough not all of them) Gramps was affectionately known among the boys as "Yummo." He told me how it wasn't unusual for farmers to donate a hen or two and maybe a couple of dozen eggs, in return for a brief barnyard slapstick performance by a couple of the boys for the farmer, his family and his hired hands.. He also told me as soon as he got back to camp with the chickens, the alcoholic Geek who traveled with them would inevitably beg permission to bite the heads of the pullets when Gramps was ready to get those birds cooking. Seemed that this particular Geek actually not only savored the taste of the live chickens he was required to eat (which were usually provided by the promoter of the event at which the troupe was performing) - but craved more when "off=the-clock" Talk about a Carnivore diet!! Wow!!! Reportedly, he was known to comment that "live chicken pairs well with a pint of Carstairs White Seal Blended." By the way, Grandma also traveled with Gramps. She was the seamstress - making a good number of the clown suits from her own design and repairing all them when required. So of course Gram and Gran rolled along from town- to -town with a big foot pump operated sewing machine in their trailer, - in addition to all the pots, pants, cutlery, stirrers, etc. My Dad was born in a campground in Posey County, Indiana, delivered by a local midwife and plopped into a casserole baking dish as soon as Gramps cut the umbilical cord with his second best onion chopping knife. As for me, I married young and did well for myself in doing so. My wife is the daughter of an outdoor parking lot magnate in a major city in Ohio. I was dowried with three downtown lots. I've had a comfortable life pretty much doing whatever I want all day while other people collect money on my behalf while sitting down in booths, watching TV, reading (or even snoozing between customers arriving and honking the horns to wake 'em up). Consequently, for awhile, I was able to open a couple of storefront business which specialized in selling "clown suits for the whole family," including custom made if somebody wanted them - and even clown suits for the family pets. The seamstresses I hired used Gram's patterns, of course. . The stores were called "Hem and Ha!" - and with every sale, I usually threw in a copy of one of Gramps' recipes for a clown casseroles, "silly stew," "buffoon bread, "Punchinello Porridge,," or what have you. Of course, they all pair well with seltzer water,
@@MrRKWRIGHT How very interesting. What an interesting life. Do you still have the patterns. I am Men's Tailor.
@@MrRKWRIGHT what city were your shops in? I was born in Indy and live here now, grew up in Fort Wayne and went to college in Evansville
@@froggy0165 They were mostly in several urban areas of Indiana. However, they were closed down for the most part by incompetent and mismanaged city administrations.
@@MrRKWRIGHT that's such an awesome little family history story! I love the idea of your grandpa's "stewge". Lol. There's a cemetery in Hugo Oklahoma that we visit when we're visiting family in the area. Anyway, its where a lot of circus performers, including mostly clowns, are buried. The tombstones are fascinating! I'd wondered if your grandpa was buried in Hugo.... probably not but it IS a small world!
Praying over your family sweet girl. You are precious for sharing your journey. 💗
I love how versatile you are in preserving several things out of a small harvest
I live in Texas, we are in the middle of a drought. Our temps have been in the triple digits since July. Even though we have irrigation to all our plants, they have literally burned up on the vine. Thank GOD we preserved our garden last year following your channel. Our kids have been able to shop out of our pantry.
I actually cook down my tomato skins still on the tomatoes and use an immersion blender to blend it in the sauce. My kids can’t tell and I figure it adds nutrition to the sauce. It also thickens the sauce a little quicker for me.
The skins and seeds contain tons of lectins which you should really try to avoid. Especially if any loved ones are experiencing any arthritic problems. Just saying, thanks for posting!
I also use the whole tomato.
@@n2daair23 according to Dr Google, lectins break down during the cooking process.
I love the idea of this challenge. You’re right, homesteads are busy and children need their mothers so canning all day is unrealistic. I’m just getting into fermenting it’s just quicker for us and the taste🤤 your family is so blessed to have you. Have a great day❤️
Many folks have forgotten about layaways. I had 5 kids and I could not have bought school supplies and clothes if it wasn't for layaway. Harvest Right will let you put a freeze dryer on layaway no interest until you pay it off. My best friend just got hers after a year and a half on layaway and is having the time of her life freeze-drying.
Jessica, you are the best mother ever!! You really know how to count your blessings! I'm always astonished at your ability to be as busy as you are every day while constantly growing new humans! I adore the amount of love and care you put into your family. You and Adam are so blessed!!!🙌 💖🥰👶 🏡
I put up 25lbs of carrots in various different ways this week. My hands are sore with all the arthritis in them but I finally got it done. Now I'm moving on the fall planting readiness.
Good morning Jessica, every time I watch one of your videos I learn something new. Hope you and your family have a blessed day!
Each week I find myself anticipating the next segment of the challenge. You are amazing. You accomplish so much. You bless your family daily in this process. I truly believe you please God with each bit of food you value enough to save for later. May He bless your harvest as well as your efforts.
Make sure the children drink extra water when eating freeze dried foods not yet hydrated…❤️❤️❤️
Thanks for sharing preserving nasturtiums. We eat them fresh and love them for pollinators but never thought of doing anything else - we have so many. We don’t have a freeze dryer or dehydrator but have now discovered how to make vinegar and pesto with them. And I’m sure I’ll find more ways.
Never thought of pesto!
Hello I'm Yvonne fron Texas,
I just found your link your channel and I just wanted to let you know that I think you are an Amazing person from a mother to a godly sister I'm looking forward to seeing all your videos Have a Blessed day you and your Family.💖🌺🦋.
When I watch these videos, I think of you being a Proverbs 31 women. There’s no wasted time in your day. Thanks for sharing how you stretch your food. God bless!
Jessica, I really didn't think I could manage #everybitcountschallenge for the first week of school, but I think I did SOMETHING all but one day. I've been picking herbs all week, and putting in the dehydrator. Since it produces heat, I don't run it in my non-air conditioned home, but just sitting in the dehydrator allows the herbs to dry by the end of the week. I have 2 half pint jars of lemon balm tea already, 1 half pint of thyme, and a quart jar (with a bit of room left) with a chamomile/lavender tea mix. Last Saturday I picked up a peck of pickles and a peck of roma tomatoes at the farmer's market. I got 10.5 quarts of pickles, and 4.5 pints of sauce. I used 2 quarts of my sauce (before I started canning) to make Sunday dinner. Friday night, I got home from setting up my classroom, and remembered I was out of bagels. I typically take one daily for my breakfast, as I have a 45 minute commute. I mixed and cooked enough bagels to get me through to next weekend. My friend and I went to the Ashery in Fredericksburg yesterday, and I came home stocked with seasonings for the winter. I also picked up the beginnings of a pantry stock for our school kitchen, where the kids (cognitive impairment, autism and emotional disturbance) can learn to cook to take care of themselves as adults. While in Holmes County, I found three pecks of canning tomatoes (they have roasted all night, gone through the food mill and are back in the oven thickening), 6 huge bell peppers with which to make stuffed peppers for the winter (that may be tomorrow's task), a peck of smaller sweet peppers I will dice to freeze for use this winter, as well as 4 huge zucchini (my garden has barely produced this summer, and I don't have much preserved from it) that need run through the food processor and put in the freezer. Then I have three beautiful acorn squash I think I'm going to fill with ground pork and fresh sage from my garden to put in the freezer for those "I don't want to cook to feed just me" school nights. Today I'm making a seafood boil for my family and whatever is left of the dozen ears of corn will be cut off the cobs and put in the freezer for this winter. I also took the skins and seeds from my milled tomatoes and put them in the running dehydrator to make tomato powder. You are inspiring me to keep moving. Now what will I do with that beautiful peck of fresh peaches that I also brought home?
Hello there , I am loving the idea of Nasturtium Salt ,I have a giant plant or four...lol I am going to dry the Nasturtium leaves and flowers in my dehydrator and also tomato skins from the tomatoes I will be canning up tomorrow. Today , I made Raspberry juice and Jalapeno Candy . I am doing many things from the garden ,it's that time of year for most every one.Thank you for all your ideas and time , as you are a very busy mother with a grand size family. May the Blessings of the Lord wrap around your family and Farm ,, Amen
My daughter and I got out peaches from a Amish farm near us and got them canned.last year we done the Aug. This year we weren't going to but this year our garden has done better then ever.so we are doing something every day.I send pictures to my granddaughter.said they are going to fine me some things less to keep me busy. That is my crochet and sewing.but that is in the winter . Have a safe and bless day.
I grew up on a farm. I no longer live there but love seeing so many people interested in this stuff. My grandmother is proud of you❣️
I do the same thing with freezing tomatoes, except that I cut them in half first. The skins slip off without running water because I thaw them first, and because they are cut in half, I can fit them more compactly in the freezer - I use a rigid square plastic container (restaurant cambro type).
I do agree growing up we had home made Concord grape jelly, it is the best. My husband built me a solar food dehydrator I use it a lot. You are blessed we had a major drought along with heat and pests. Sunflowers take heavy metals out of soil. They are so beneficial! I am really enjoying your channel. We were blessed with a bunch of peaches this season in our orchard they are so good. I have put up a bunch of the peaches. Thank you for sharing! Beautiful shelving full of goodness. God bless. Wendy🦋🐞🇺🇸🙏🏻
I'm sorry for what must be an influx of comments from me, I'm making my way back through your videos. I love the idea of nasturtium salt! I'm a bit into cooking and new flavours and I am so excited with your interesting recipes, it's not the usual fare. I also really appreciate that you link to other people and show that you don't need expensive gear. I'm going to try lacto-fermentation this month as you really explain processes well. Your channel is a gem and I appreciate the hard work to make things simpler for others.
I love the team spirit and motivation you give with the ELBC challenge! My 2nd year and my pantry shelves are more filled that ever before! Also I wondered why my fermented pickles had mold on top, now I know I should’ve removed those floating peppercorns. Thank you. 🙏🏻❤️
Thank you so much for mentioning that oak leaves can be used as well as grape leaves to help pickles be crisp! I was sad because I thought that only grape leaves could be used, and I don't know of any vineyards nearby, but we have an oak tree in our yard 🙂
Oak is toxic. Especially in the early springtime. I would look for a source of grape leaves or other tannin sources.
Interesting. Thanks for sharing. We ended up not using them anyways, because many of our children have nut allergies. We just picked them on the smaller side whenever possible, then kept them in cold water in the fridge until we got enough to can. That kept them pretty crispy.@@Honojane12
Hi Jessica, I love the way you don't even waste the pits from the peaches. Loving watching what you do in your challenge. Till next time, love from Dee in NZ ❤️ is there a recipe for your sweet pickle relish? Looks amazing!
You can find it in the description section. I’ve been to your country, so beautiful.
I’m not much of a cook but recently discovered I’m gluten intolerant. Needless to say I’m learning a lot more now. I’ve found a recipe for focaccia bread that needs a couple eggs and two egg whites. Wasn’t sure what to do with the extra yolks but it looks like they’ll be getting salt cured.
I just love watching your videos Jessica. It helps me relive the feeling of when my kids were little and the smell of cooking and baking in the house. I didn't can much, but in 1977 I sent to the government (USDA?) and got a booklet about canning safety. I was worried about botulism, which my Mom warned me about. I was nervous at first, but relaxed after doing it. That's why your videos are important for safety and confidence. You have a beautiful family and homestead!💜
I love your green shirt that says I eat local because I can!
I canned bulk sausage last night and then canned tomatoes from my garden. Today I'll work in the pantry, organizing it and cleaning the floors. Tonight I'm canning potatoes.
We used to have a massive oak tree on our property. Whom ever owned the property previously had planted a Concord grape vine at the base. It grew way up into the canopy. Took a bucket truck to pick the grapes in the top. By far my favorite. The tree was hit by lightning sadly and the vine was destroyed 😢
Oh my golly ! That peach pie filling looks amazing ! I have a lot of apple trees so I’m hoping for a lot of apples next year! I did a small batch of applesauce last night and am doing chicken broth today :) you are truly amazing !
Wasn’t sure what to do with all my nasturtiums and now I do! Luv the salt idea thanks!
I love your preserving videos awesome job mamma!! The might not know how lucky they are right now but one day when they are older will look back on these days and be greatful!!
Thank-you, it has been so hot and our air conditioning is out. I have 10lbs of 50 lbs of ground beef to can. So around noon I cooked the meat cleaned up the Kitchen. I rearranged the refrigeratorto make room for all the fresh tomatoes, cucumbers, peppers, jalapeños, green onions from my daughters garden. I realize every little bit helps. In this heat. You are amazing.
Awwwe your hand on your belly 🥰 just precious! Waiting on my rainbow baby
My dad was a child in the depression. He always told me about him getting a homemade biscuit and grape jelly for lunch every day. He said it was gray by lunchtime but it was the best thing ever.
Love watching you use up everything in very creative ideas! Learning so much from you! Love watching your kids eat so healthy! Ty for sharing!👍🤗
I love your “I eat local because I can” T-shirt!!! You are always inspiring me. Thank you for sharing your wisdom!
I love sour cucumbers (that's what fermented cucumbers are called where I grew up). I love fermented tomatoes even more.
Btw, you can use cherry leaves if you don't have oak or grape leaves. Blackberry leaves will work too.
I love tomato jam! Try pouring a jar over chicken in the crockpot. I call it " change your life chicken" because it was so easy and delicious, it changed my life:)
Yum!!
I made pear sauce yesterday.
The local farmers market had perfectly ripe pears, got 6lbs, peeled and into the crock pot. I used a tea bag of Constant Comment orange spice to enhance the dash of cinnamon. ( I want to taste the fruit, not the sugar and not over power with spices )
It’s so so yummy and tucked away in pint jars for the fall!
I don’t know how you’re able to get so much done with so many littles, very inspiring!
I freeze tomatoes, peppers, other veggies & fruit that I don't have time to get to during harvest season and can them in the winter months. We just butchered 100 meat birds for our family of 9 (do this every summer), I canned a lot of the legs (because it's fast & easy - makes instant healthy meals) and the rest is in the freezer, will make stock with the backs, necks and feet when it cools off in October before we butcher beef & pork. I'll also can soup with whatever meat is still in the freezer at the end of October to make room for fresh. We added a freeze dryer last fall and boy has it helped, it's such a balance and it's taken me so many years to get to this point and I still have so many things to improve on! :)
I put mesh bags over my sunflower heads until they completely dry. That lets me leave them in the garden until they are mature. You could also tie some tulle over the heads.
Pantyhose work as well.
I came home from a full day running errands. I had a some tomatoes and green beans I picked yesterday. I used my electric canner and made 3 pints of stewed tomatoes and 2 pints green beans. 5 jars for winter all while I made dinner. Thank you for the inspiration.
Have ordered my freeze dryer and can’t wait to get it and start learning how to use it. 🥰
Willing to share what kind you got and where?
😮Wow! You are such a good mama. I noticed Benji was saying please every time he asked for more watermelon. Your little guys are adorable. Hugs to all.
My mother in law made green tomato mincemeat without meat…..she added raisins and we’d use a big cookie sheet with one inch sides. There was a bottom pie crust , then filling, then another pie crust…brushed with egg white and sprinkled cinnamon and sugar on top….tasted just like apple pie.
Another great video my sweet friend. So encouraging to see such beautiful children working and helping @the house
We enjoy your wonderful videos so much!
I even went and opened up my Instagram account, because I can’t wait all the way to Sunday’s to watch you!
I’m buying Canning items!
You’re such a blessing to us!
May God bless you!
We have well water also & I found same issue/read few days ago adding 1/2 cup white vinegar into water really helps
After speaking to a few people who have that same freeze drier. I decided that I will get a few of them. Everyone I spoke too all said it was a worthwhile investment! I have a very large family so we will need about 5 of these freeze driers. I did see how much they cost. But I'm confident that it wont be a regret purchase. We buy a lot freeze dried stuff so it will be worth it.
Thank you for the inspiration. Your seed collectors use the ‘2 for me 1 for saving” method which we all know works best. The pickles look amazing !
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This may have been mentioned, but BALL has a wonderful pectin for low or no sugar as well, which for a smaller scale canner is working wonderfully. My dad is diabetic so I wanted to make some jam for him without a lot of sugar and this worked wonderfully. It thickened nicely, canned up perfectly and did a great job all around. I know for myself I don't can enough jams or jellies in a year to justify buying in bulk, so this has saved my life. I too love doing tomato sauce without seasoning. I am for sure going to have to try Tomato Jam tho. Sounds heavenly!
I can't thank you enough. your every bit counts challenges, keeps me going. really, thank you.
You will be pleased to know that todays lunch was completely home grown and home made. I made hummus from chickpeas I made, naan was home made, crackers were home made with rosemary from my garden and cherry tomatoes we ate were from my garden. Very pleased with todays meal. Oh and I dehydrated the oatmeal I used to make our milk today. Usually I throw that out! For breakfast I had jelly I made yesterday from peach pits leftovers from dehydrating them. Thank you!
I do NOT know how you do it!!! Caring for your family, home schooling, and preserving. Bless you for finding the time to share ideas and all your knowledge with us. GOD bless!
I absolutely love dehydrated nasturtium on fish and on eggs!
Peach pit jelly is amazing. Made it when raising my family.
I have been putting up food daily for the past 5-6 weeks. Mostly freezing and dehydrating but some canning too. The garden has been plentiful this year. The tomatoes are late but soon will need to be canned.
I lost my spring garden to contaminated compost. I hope I am able to can my fall harvest.
The cyanide in the pits is actually a necessary nutrient (if you don’t go overboard!) & helps prevent cancer (helpful in the treatment too).
How would you personally preserve and use it?
@@LivingForJesusMennoniteMom There are many video tutorials; you can make a pit syrup (w/whatever flesh still remains), & can hammer the outer shell off to get the kernel (I think you can dehydrate them to preserve).
I buy apricot kernels/bitter almond (aka laetrile/cyanide/vitamin b17) as a supplement & preventive (eat no more than 2/day).
I have been doing a batch of apple and plum sauce ready for canning and a batch of green beans ready for the freezer while listening to your video. Every bits counts 😍 lots of positives vibes from Denmark . God bless
Enjoy watching you from BC, Canada. Lots of great ideas. Take care. 😊
I am trying to dehydrate daily. My current focus is mixing vegetables for dry soup mix. I also have saurkraut fermenting under the bed. I am also pickling eggs, and intend to dry some of the eggs and water glass others. My girls are really laying now. Winter is coming, as they say. Be blessed🕊
You just bless me everytime I watch. I'm trying to can, freeze or dehydrate something every day. Love preserving food. You and your family are a blessing to me. Tennessee preserver.
parsley pesto w/o cheese: garlic cloves cumin salt pepper and roasted sunflower seeds in food processor, then add a big bunch of parsley and oil to your liking. freezes really well too
Love how you make use of all your harvest! You have shared some great ideas.
WOW You are the queen of preserving! I'm so thankful that I'm following you for your inspiration, knowledge, and encouragement!
I clip my sunflower seed heads and use the seed for chicken treats (supplemental feed) in the winter. I always leave a little on the plants for the finches since we so enjoy seeing them in the garden.
I’ve been encouraged to preserve something every few days, thank you! (Also, you are glowing! 💕)
Enjoy watching your videos, especially the ones on preserving the harvest. Used to watch my mother preserving what she could, that we didn't eat before she got to it. Seems like I've been doing this forever (all of my children are grown and have left the nest) and while I don't do as much, I seem to do this continually throughout the year as I get produce (June through November). Thank you for sharing with us.
You are an incredible inspiration❣️ (and if I could have just half of your energy 😉) So cute when the littles ones are always around for snacks! Thank you for yet another wonderful video 🙏🏻
Everything looks delicious! You have some great ideas thanks!
I learn soooo much from you!! Thank you so much for all of the valuable information. You rock girl! 🥰
This is awesome! Love all the things you get to put away. We have been working out of our little garden, trying to preserve something. I wish we had something like Assure Standard in Canada! Sounds like I would use them a lot!
Thanks Jessica for another super informative video!!! I am always learning something from your preserving!!! Your kids are adorable little helpers!!! Gods blessings 🙏
Your videos are always interesting, I preserve on a much smaller scale but I learn something to help me with my preservation
I stumbled across your channel. So clear, and concise and educational. So, very impressive. Thank you!
You are such a talented, frugal homemaker. I love your videos, I am 70 and yet have learned so much from you. Thank you for sharing.
Love the peach pit jelly idea and the using nasturtiums in a seasoned salt - great creativity! Canning may be difficult but it's so satisfying! ❤
How awesome. I just love watching your kids coming in over and over for their watermelon snacks. I love snacking on dehydrated tomatoes and mushrooms. I love watching your videos.
You are a rockstar and so inspiring! I enjoy your channel and I’m learning so much from you!
What beautiful abundance! 💗 Love the idea of nasturtium salt! I've got some growing in our Green Stalk I'm gonna try that with. Thank you!
I remember when I was first studying herbalism and didn't dry my plant matter first before starting my oil infusions. 😬 Lost so many infusions until I just dehydrated the herbs first. ☺️ Love your beautiful calendula! 🌿
I just made the nasturtium salt, and it is so good! Thank you for the idea! I would have never thought of that!
Great video Jessica, I always look forward to your uploads!!!!😀
I love your channel and I love seeing your beautiful baby bump. A healthy baby boy on the way. But still a little baking time still to come.
Honestly you inspire me so much!!! I get such great ideas from you and I used to think that canning was too big of a deal and I couldn’t do it with the kids running around but now it’s like- yep- you do a little bit at a time!!! Doing Something is better than doing nothing so thank you! 😊💗
What a wonderful week of canning. I love your channel and all that you have taught me. Have a blessed weekend.
Always in awe of how much beautiful work you and your family do!
I really admire your courage and determination to make the hard choices for your family. I love the little bit each day challenge!
So informative! Love your content. Looking forward to seeing your other videos. Thank you.
I love all your videos and have learned new tips along the way even after canning and preserving for 36 years! Thank you and God bless you and your family ❤
Did you know that blueberry leaves are also high in tannins. Love your every bit counts challenge.
Currant leaves will give your pickles a light smoky flavor and you can also use lapsang souchong tea leaves too.
@@utopicconfections5257 Was just about to type the same thing. We use blackcurrant leaves here, they are so aromatic and really make a difference.
I’ve heard blackberry leaves and horseradish leaves also work. I have only used grape so far because that’s what I can get my hands on. 😊
@@blackrock5749 Hey, if it works, why not? We're actually using horseradish roots here for the slightly spicy kick :)