We live on 8 acres in rural Iowa and have what feels like the perfect place to become less dependent on buying things in stores and the electric company. Dan and I are in our mid-50s and we are gearing up to retire early and make a self-sufficient living right here. Our goal is not just to survive, but thrive and we want to take you along with us on our homesteading journey. Here you will find videos on building things, recipes, canning, deep winter greenhouses, chickens and much more - anything we are doing to build our modern homestead!
Karyn has been a farm girl, teacher, software instructor, hospital office worker and a general nerd. She shares the recipes, kitchen and home tips, and works the garden.
Dan grew up in the Appalachian mountains of Tennessee. He has been a soldier, assembly line worker, farmer, and a sign maker. He works on improving the property, building things, and fixing things.
We post a new video every Sunday - sometimes more during the week. See you around!
I am not a big seasoning person so I am rusty, in terms of spaghetti sauce, never had meatballs in spaghetti, I prefer diced ground chuck, though I will try one day. Thanks for the tips, tired of using packets of seasoning. I am a bland eater, especially with meats I do not require seasoning, except when it comes to spaghetti. I just need sweet basil and I am good to go.
Even your voice has changed--smoother and lower! Have you stopped making videos? The most recent I can find is your 9 month update. But you should be at approximately one year now.
I have Interstitial cystitis and the histamine stays in my bladder and causes horrible flares and bladder spasms. All meat mostly beef has histamine the beef causes the worst pain for me. I started taking 1,000mg of Quercetin its a natural antihistamine i take it when i eat and it really helps but the longer the meat is set out before you eat it and left overs will be really high in histamine you will get rashes but for me it effects my bladder. I had a cow raised and slaughtered and that didn't work and i try to order meat from a farmer who raises meat for people with histamine problems but he is always sold out. I wish i could eat carnavore but until i can figure this histamine food allergie out i cant do it and taking cow liver just causes me to have a flare.
You could heat your home floors this way too. All you need to do is put panels with black tubes on your roof or walls facing the sun encased in glass. Those tubes would heat up, and you cam use a small fan in the tubes to circulate the heat down into the tubes under the house floor. You can even do this to heat water too.
28 pounds is fabulous! Pick up that much meat at Sam's or Costco & see how big it is! You're doing great & you've inspired me to keep going! I've lost 17 lbs so far.
My mulberries are not particularly sweet and have little flavor. I may just mix into my rhubarb jam. I can freeze the rhubarb until the mulberries come in a few weeks later.
Thank you for your video. We tried to follow it but found that 5 of the six jars sealed but none of them jelled. The exact ingredients we used are as follows: 3.5 cups mulberry juice ;5 cups of sugar; 2 tbsp lemon juice ; 1 57g pack of certo pectin cystals. Mix juice and pectin ,lemon juice bring to hard boil , add 5 cups of sugar ; bring to hard boil again for exactly 1 minute. Take off burner; ladle into warm jars half inch headspace ; tighten lid hand tight; put in boiling water canner for exactly 10 minutes. we are at elevation 746 feet. Let set for 36 hours at room temp. Result they are all like liquid not jell. Help !
And make sure the pot is way big enough so you don’t boil it out all over your stove when you get to the 2nd hard boil. Don’t ask me how I know this 🤷♂️
My belief is that, provided you sterilize your lids and jars, sealing your hot jars right away or hot water bathing kills a multiple of bacteria due to the heat but the added benefit is that the jar is vacuum sealed which puts the contents under a reduced atmospheric pressure and lowers air content which inhibits more bacteria. That plus the salt and vinegar changes the salinity and pH which is also inhibitory to a lot of bacteria.... so any bacteria present are not having a good time under these conditions. What I wonder is does the vacuum allow the vinegar, salts and spices to penetrate further into the eggs, giving a stronger flavour?
Just started carnivore about 2 months ago,. Never had hives, just figured out what they were. Glad to get some info on why I might be getting them. Cut the coffee and cheese down for sure. Thanks
