Hi Jessica I really like your videos but why must you always refer to food bought from the store as junk or junkie? What is the purpose? That's strictly your opinion.
I don't refer to all store bought food as junk. I have done many food hauls from stores in which I have shared healthy foods. But the majority of store-bought frozen french fries are a junk food. They are not healthy.
I had a lot of problems with rot, the first year that I grew and braided garlic. This year I knotted my bulbs in pantyhose hose legs to (hopefully) prevent rot by not letting the bulbs touch each other and they get plenty of air through the fabric of the panty hose. We’ll see how well this works..
FIRST JOIN ALL YOUR LOCAL GROCERY STORES REWARD AND MEMBERSHIPS CHECK THEIER WEEKLY DISCOUNTS, I AM EMAILED THESE EVERY WEEK PLUS IF THEY HAVE A FRIDAY OR WEEKEND OR MONDAY SPECIAL FOR MEMBERS BEFOR YOU GO SHOPPING CHECK FOR COUPONS AND MEMBER DISCOUNTS GO OVER WEEKLY FOOD ADS. i KNOW WITH RAISING FOOD COST IT IS HARD TO SET ASIDE MONEY FOR STOCKING YOUR FOOD PANTRY MAYBE JUST AT FIRST USE THE MONEY YOU SAVED USING COUPONS SHOPPING WEEKLY SPECIALS When you eat out or get take out for any meal ask for packets from jelly, ketchup, mayonnaise, mustard, soy sauce, hot sauce I don't like anything spicy but my grandchildren do, even salt & pepper packet can come in handy for lunch boxes. one of the fast food places we still get food from, we use to never get but maybe a packet of mayo but since I started ordering online I found I am allowed 10 packets of sauce for free and some of the choices I didn't even know they had. WHAT YOU SHOULD BUY TO STOCK YOUR PANTRY 1. Can of tomato juice 2. If you drink coffee or Tea add to list 4. bottled water 5. Basic staples: Flour and baking powder or self-raising flour, margarine or butter or shortening or lard 6. Peanut butter and jelly or jam or preserves 7. Spices; must have salt and pepper Lea & Perrins The Original Worcestershire Sauce Bottle or a cheap imitation. 8. Mayonnaise or salad dressing, mustard, ketchup 9. Rice and brown rice 10. assorted pasta: macaroni, spaghetti noodles 11. Beans, dry any kind 12. Oats 13. canned Tuna 14. Canned corn, green beans, assorted vegetables 15. Powered dry milk to cook with 16. shelf staple milk 17. Evaporated milk MAGIC GROCERY LIST WEEKLY FOOD AD SPECIALS - almost all these items go on sale 1. Bread 2. Milk 3. the biggest sack of potatoes Russet, red or white you can afford and will eat or preserve before they go bad 4. Sack of onions, largest sack you can afford and will eat or preserve before they go bad. 5. MEAT: whole chicken, ground beef, ground pork, ground lamb 6. Fruit in season 7. vegetables in season 8. Eggs More expensive seafood buy during March fish sales and freeze extras When looking at spices to buy unless you use a lot of a spices buy the smallest amount you can weather in bulk or small containers. Since a lot of my spices were old I just bought a bunch of new spices at Family Dollar because they were the cheapest here; most were $0.99cents each. I like to use a salt & pepper grinders and garlic salt or garlic powder and onion powder or onion salt are must haves. Use this easy formula as a fresh-to-dried herb converter: 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. In other words, use three times as much fresh herbs when the recipe calls for dried and 1/3 of the amount of dried herbs when the recipe calls for fresh. I tried to buy spices I could use to make things like Italian herb & spices. ITALIAN SEASONING 1 TBLS OREGANO, DRIED OR FRESH 1 TBLS. THYME, DRIED OR FRESH 1 TABLESOONS SAGE, DRIED OR FRESH 1 TBLS. PARSLEY, DRIED OR FRESH 1 TBLS. BLACK PEPPER, GROUND 2 BAY LEAVES, CRUSHED INTO SMALL PIECES SPICES BOUQUET GARNI Serves: Prep time: Cook time: Ingredients ⦁ 3 SPRIGS PARSEY ⦁ OPTIONAL: ⦁ 1 SPRIG FRESH THYME ⦁ 1 SPRIG EACH OF : ⦁ 1 BAY LEAF ⦁ BASIL ⦁ ⦁ CELERY LEAF ⦁ ⦁ FENNEL ⦁ ⦁ MARJORAM OR ⦁ ⦁ TARRAGON Directions USING 2 LAYERS OF CHEESECLTH PUT ALL THE SPICES YOU LIKE IN THE MIDDLE AND TIE UP WITH STRING OR OR JUST TIE ALL WITH A STRING HERBES DE PROVENCE: 1 tsp. fresh thyme, 1 tsp. fresh summer savory, 1/2 tsp. fresh lavender, 1/4 tsp. fresh rosemary Optional: 1/4 tsp. fresh fennel. 1/4 tsp. fresh basil, 1/2 tsp. fresh oregano, and/ or 1/4 tsp. fresh sage. Mince together. Once prepared, herbs may be used fresh or dried When ever I cook I save any ends or peels or vegetables that are looking a little old till full stockpile of frozen vegetable scraps such as clean ends & tops of celery, squash, onion skins and ends and outer layer of the onion, root vegetable tops . outer leaves of cauliflower and cabbage, mushroom stems ⦁ Here are some other ideas for vegetable scraps you could use depending on the season: asparagus ends, green bean ends, carrot peels, fennel stalks and bottoms, pea pods, chard and kale stalks, cucumber peels, zucchini peels and ends, dried mushrooms, herb stems such as parsley, oregano, thyme and cilantro I also save any bones from roasted or from COSTCO or a local grocery stores have Roasted chicken for $5.00 I buy 2 take them home and take all the meat off the chicken and either freeze the bones or make broth/stock as soon as possible in my crock pot. I love to combine all my frozen vegetable scraps with the chicken bones and make a really great broth! Root to Stalk Vegetable Broth Homemade broth is one of those things that is SO worth it, but can feel like such an effort. We love this root to stalk broth because you can save up all your vegetable scraps in a non-reactive freezer container and make it when you have an extra hour in the kitchen. Our favorite part about this broth is that you get to use the parts of the vegetable you might normally compost, so it's like making delicious broth for free! Root to Stalk Vegetable Broth Homemade broth Serves: makes approximately 1 gallon broth Ingredients ⦁ 3-4 leeks, green parts and ends ⦁ 1 bunch of carrots, tops and bottoms plus 3 whole carrots (remove large parts of green) ⦁ 1 zucchini, roughly chopped ⦁ 1 bunch of celery, tops and bottoms ⦁ 1 large onion, quartered or 3 onions tops and bottoms ⦁ 1 handful parsley ⦁ 1 handful thyme ⦁ 2 cloves garlic, peeled Instructions Directions: ⦁ Dump your vegetable roots and stalks in a large pot. Fill the pot until the water just about covers the vegetables. (The ratio here is about 4 cups water to 3 cups vegetable scraps). Turn the heat to high and bring to a boil, then turn the heat down and simmer for 40 minutes to an hour. ⦁ After the cooking time is up, place a colander over another large pot and strain the broth into the new pot. Season with salt and pepper to taste. The broth will keep in the fridge for up to a week, or freeze for several months. ⦁ You can also make this broth with whole celery, carrots, onions and whatever else you have, so if you don't
Why don't you have the 5 tray Harvest Right insert?😊❤God bless you all and many prayers 🙏🏻 Nurse Judi in Scottsdale AZ and Eucharistic Minister 🙏🏻 ☦️ 💙 ❤️
Jessica, at the beginning of the video, you went down to your cellar to clean. You pulled 2 bags from above in the back & put them in a white trash bag. Was that garlic?
Yes, unfortunately those were from last year and did not store well. They are rotten now. I planted WAY too much garlic last year, so I definitely scaled it back this year.
This is what my weekend looked like. Lots of preserving 🤪 I am thankful hubby just bought me a second Presto pressure canner this weekend so I can do two batches at once. Love to see your kids helping with the process! ❤
Hannah is so adorable. I love the way she smiles at your camera. She is growing so fast, along with her brothers and sisters.. You surely got your money's worth with your potato harvest.
How love how everyone works together. I've learned so much following along with you all. I've just purchased land for our homesteading journey. I can't wait to implement what I've learned from you and vlog it all. ❤❤❤
I like to make up a bunch of mashed potatoes, usually do 10# at a time, add my heavy cream and butter and put in containers in the freezer. If I want mashed potatoes, I take them out to thaw and heat in the microwave...tastes just like fresh.
Thank you so much for the clarification. Your way seems faster and if the taste is unaffected I’ll try it. Enjoy your channel and your family. Blessings.
I enjoy canning and preserving season. I always have hopes of getting at least 1 ripe tomato by July 4th. This year I’ve had 3 so far. I never buy tomatoes from the store so it such a treat to have garden fresh tomatoes again. My freeze dryer is running almost 24/7 as well. It’s a beautiful time of year.
Always great to see you and your family working together! Our weeds need to be dealt with too. I’m battling with my second round of hives already this year, so things are going slowly forward, hopefully I will have no more this season. God bless you and your family♥️👍😎.
Levi captured my heart a couple years ago, and seeing his smile today filled my heart. His smile looked EXACTLY like yours! Sending your family so much love! ❤
Good morning! You are such an inspiration. When making jelly, do you use the same amount of juice per pectin or do you use different amounts for different varieties?
If I am using Pomona's pectin I use the same amount of juice for every recipe. If I am using other types of pectin I always follow the recipes/juice amounts that came in the box.
Oh my goodness Jessica! Levi’s toothless smile melts my heart. One of my favourite ‘phases’ of raising my boys. ❤ Thanks for another great video. I’m going to try your method of making frozen French fries!! 🥔🥔🥔
Is there a reason why the water in the potatoes goes foggy? Mine did and I thought I did something wrong. I'm new to pressure canning so I have been worried.
Thankful for these videos where you’ve taken time to educate us / narrate what you are doing. So helpful as I’m on the brink of getting our homestead going, preserving food, etc. You are an inspiration!
@@threerivershomestead I get that but after awhile your skin will look like mine ( after gardening sans gloves for 55 years) and believe me, it's not a pretty sight. 😅
Getting a freeze dryer has been god send. I got sick in January and are still struggling with the aftermath. This means that the most of the food preservation has been my son’s job instead. It’s so easy to use, and we get great product out of it. It’s also the only good method to preserve cabbages. Which we grow and eat a lot of. I checked and rehydrated, they are a little softer than fresh, but taste completely like fresh. We have already done a test batch of slaw and it turned out perfect. I love having 4 gallons of it on my shelves. It also prevented a garlic disaster. My soft neck garlic turned out as garlic leeks this year. I figured out what I did wrong, but we had 15 pounds of garlic leeks. We pealed them as we do leeks, leaving about 3 inches of the stem on. Then we ground them up. About 1/3 was put into ice cube trays and frozen. The rest went into the freeze dryer and we ended up with a fantastic strong light green garlic powder. My leeks also gave me the largest harvest I have ever had of my cold weather crops. We ended up with 100 pounds of leeks. Half went into the freeze dryer and the rest was frozen. We are also trying something new this year. I don’t have a lot of protein sources that I tolerate, but duck meat I do, so this year we bought both ducks and chickens as meat birds. We are going to process the ducks next weekend. It’s a big money saver too, since the prices for duck meat has gone way up. We are talking about close to 100$ for a 5 pound duck. Since we moved to America I have also missed having larger ducks to work with. All of my recipes are meant for 8-12 pound ducks, and here 5 pounds are what we can get. In two weeks our baby chicks will arrive. 8 Austrolops for eggs and 16 meat birds. Have you ever grown any grains? I am experimenting with gluten free grains this summer. So far it looks like Amaranth, flax and Sorghum grows the best.
I did wheat one year, but for how much space it took up and how long it took to harvest/process we never did it again. There were more efficient things to grow in that space.
@@threerivershomestead I see. Here it’s so hot that many things won’t grow in the beds, this time of year, and I didn’t want to leave them empty. Then I read that Amaranth and Sorghum both love the hot temperatures (we get up to 118f), so I thought why not try. If not then the beds would stay empty. I do worry that it will be too much work to process them, but if it is, we can use it for the animals.
Thank you for sharing today’s video, looks like things are getting busy and it’s great to see how your children take responsibility for so many chores. Life skills are amazing, what a blessing to be able to share them with your family. God bless you all.
Jessica can you recommend a company to purchase non gmo potato seeds? Also, I'm interested in your coconut cream recipe. Lived the beef stew canning demo!
I have always thought I had to blanch potatoes first. It was such a messy and time consuming process. It's good to see I don't have to do that. And I LOVE the French fry idea. Brilliant. Thank you.
I see that you don't put vinegar in your canner? Maybe you are unaware, if you put a little splash in your canner it will prevent your jars from getting hard water on your jars. Good way for French fries, going to do that too. Nancy from Nebraska
I so enjoy watching you preserve your food and explaining why you choose certain methods and what you do with it. It just makes me happy to know you are looking to the needs of your family.
