I started this journey with the insistence of my sister, who is also an influencer/gamer/cook. I started cooking at an early age, always wanting to know what my grandmother was doing in the kitchen. She would let me help with cooking while I was standing on the kitchen chair, while she gave instructions and told stories. I am trying to do that, but it has been over 40 years, and some of those stories faded into memory. My grandparents owned a cattle farm in the middle of the state of Missouri, and we always had food around. I learned to preserve what was grown, and from birth, I knew where food came from. I even had a pet cow named Molly! Now it is my turn to teach my grandchildren something. They do not live near me now, so I have my RU-vid channel to try to reach them, and the rest of our grandchildren. There is more to life in this world, and I hope I can show a little piece of it.
I started growing sweet potato leaves for the leaves not the tubers. It will be nice to buy /get more vines from you for me to grow more sweet potato leaves please ❤
Thank you. I do not have any vines at the moment. I have other veggies planted there this year. Depending on where you are, I might be able to refer you to Baker Creek Seed Company, where the do have sweet potatoes on sale in the fall.
Great work but hard work and time consuming. It is very tasty which makes me eat more. God blessings. The near nature my food the easier the healthier and less processing . I trade health for good taste meaning health is first micro biome second and taste last. Thanks for sharing this amazing recipe with us.
also, if you can get a hold of JJ, see if he can use half your worm colony for his garden next year. He's going fallow for this year, but conditioning the soil.
Its called Adobo all purpose seasoning made by Goya. I can find it in the Mexican section of the grocery store in my area, but if you can not, amazon has it.
Go for it. Nothing like window sill herbs. You can even get one of those Aero Gardens and it provides its own light. I have one in my living room and I'm starting peppers in it. 💕
Yep...pressure canning is not as safe as water bathing, but if done right, is quicker. That, and there are more safety features since then. Pressure canning didn't become popular until after WW2.
Your pupadoo in the background made this super cute! I've got much bigger dogs but they still have the exact same reactions when I'm cooking, especially meat lol! You made a really great point, too, that the cost of the ingredients together costs about the same as buying the same amount of pre-canned soups, but when you make it at home it's significantly healthier. It's always good to know what you're putting in your body, regardless of if we need to follow a special diet. So in my eyes, it's worth it to make it all by scratch, even when it's going to take longer.
Perfect video, sweet lady! I finally made it to the end lol. Again, I LOVE that you made this video, it's SO important that people don't forget the simple methods that kept - and still keep in some parts of the world - alive and thriving for new generations to grow strong. If the world really gets as bad as it's been heading towards, then we all might be forced to resort back to those simple methods anyway. People like you, my dear, are the exact ones that are going to help those clueless government-dependent people (dare I say fools? lol) get back on their feet when we all own nothing and are equally suffering.
You are EXACTLY right: water bath canning is nothing more than slow-build pressure canning. It's literally the same thing but at a more gradual build. And for THAT reason, it's also safer than pressure canning. (that's not to say that pressure canning can't be safe if you do it right; anything can be dangerous if you do it wrong).
For the water level, most rural dwellers in Europe and Asia who can (again, only water bath canning happens outside the US) put the water only up to the neck of the jar. I'm not sure what that method is called, but they successfully can like that all the time. But everyone is free to put the water at the level they feel more comfortable with.
I want to add that the Amish sometimes add about a teaspoon of vinegar (theirs are usually around 9%, though, unlike the ones sold in stores which are 3% to 6%) to cut down their waterbath canning times.
I LOVE LOVE LOVE you for this. Pressure canning never worked out for me because when I started it, I lived at an elevation where the pressure canner I got - a gift from my favorite aunt because I couldn't afford one myself - could handle the elevation. I gave up for awhile, then I started watching wonderful Heidi and Rain Country, and I did my own research, and I learned exactly what you said: the US is the ONLY country where it is illegal to waterbath everything, and it all comes down to money. People would not buy pressure canners when literally every pioneer survived and thrived just fine on waterbath canning up until pressure canners were put in stores, so the USDA/FDA said it was "dangerous" to waterbath low-acid foods. The same with re-using lids, they said it was "dangerous", but if there is nothing wrong with the lid, then it is perfectly safe and cans just as well as most brand-new lids. So I learned to waterbath everything. And I have no regrets. Why "fix" something when it was never broken? If you do it right and don't skip the important steps, anyone can safely can any type of food.
Thank you! I've been water bathing since (almost) birth. This is the way my mom did it, and grandma did it. No one could afford a PC. I also reuse the lids, and store bought jars. Love pickle jars. you can can in them over and over and over with the same lid. WB and PC!
She's referring to the acidity of foods. Like citrus foods are obviously higher acids, and veggies and meat are low to no acid. You don't need pH strips for that, you just need to understand which foods are acidic. Anything with tomatoes, lemons, and vinegar in it is an acidic food. BUT you don't need to pressure can only the low-acid foods.
Yes, but it's advised to cook the meat first because otherwise meat will clump together. It will cook, but you will end up with a single clump of meat. It's more a convenience to cook it first.
I think the chemical you’re thinking of is Ubiquinol, an active form of COQ10. Pine needles are truly a gift. Thanks for all this fabulous information!!!
I recommend that you try the version which is fermented, non pasteurised, no vinegar and non fried. The probiotics in the fermented version is non available in the version you made here. Probiotics are life changer
I actually grow them for the leaves. I can propagate the vines so that I can have continuous plants and I get more food with the vines than I get with the tubers. It is all about what you want.
Love making yogurt. Sometimes I have my crockpot doing other things, and I find that a heating pad (with no timer) works just as well. I can move it to other rooms if I need the counter space as well.
@@grandmarebel I made it last night! Just like how mom use to make it, but she never canned, so glad I found your video, thank you again for making it😊
I know that the Asian people in my area love the sweet potato leaves but they don’t say how they use them. When the sweet potato leaves show up they get snatched up and get sold out that day. I learned so much from you. 😊
I am so glad I was able to show you how to use this very under used veggie. I wish more people would eat it in the US. It would help our food situation more if they did.
Thank you. I thought everyone was pickling them. They are so crunchy when they are fresh. I thought, why not pickle them for the winter? It makes great relish.
I wonder if you can do a "Cheese Squeeze" of the mash before putting it into the dehydro first. Maybe not for filming purposes, but if you had the time.
