The Survival How-To Channel was started to answer a forum question on a Mayeux Ministry website. The video's instant popularity sparked a series of survival, farming, rustic wood and metal work, homesteading, and simple living videos that continue to educate and inspire our beloved HT family around the world!
God bless you for spreading the word, because you are so right....they ALL want to scare us with everything from A to Z, and frankly, I think it's because living under fear can cause serious health issues. So, they didn't get us with COVID, they didn't get us from the many poisoned and contaminated foods on the grocery shelf, and not enough time to spend on my soapbox, so I will say, thank you for sharing the truth, and helping folks with the confidence to do the water canning for their families. Blessings in bountiful and boundless measure for sharing your message and your heart. Stay safe, and it looks and sounds like you already have a piece of Heaven right where you are!!! ❤❤❤❤❤
I grew up where ancestors coyld be traced back 1200 plus years. there was a natural underground spring that was running year around. my gram had a huge crock pot set in the spring to keep butter cheese etc cool. Also a root cellar dug into a hillside. I learned to know plants an live off the land if i needed to.
Houch is GOOD. It means your starter is ALIVE, but wants to be feed. I'm so glad you didn't tell folks to dump it out. NEVER do that, ALWAYS stir it back in like YOU did. . Houch is an IMPORTANT part of your starter. People who advise to dump it out have NO BUISNESS telling folks how to properly make a starter or maintain it. I SUBSCRIBED to your channel because of that fact. EXCELENT Video. My starter (Ezzy) is now 3 years old. I also NEVER discard any. I keep her in the fridge until I want to make a loaf. I take her out and measure out the amount I need and back into the fringe she goes. I only feed when I need to make more.
I would love a link where to buy your outdoor propane set up with the large pot! Thank you for the video I'm so intimidated by pressure canning anyway makes me feel a lot better! I knew there was a reason why I just ordered three cases of jars! ❤️
I was just talking to someone Monday about sourdough. I will share this video with them! They got a start from someone else, but have had trouble starting one. I look forward to starting my own. I did my own sourdough briefly a long time ago, but I don't even remember how. 😅
I am so glad I found you. I have wondered about this way if sour dough. That being said, I sent this video to m u daughter in law. She was so excited about this bread making. She ordered the products and not her starter going. She says she has made two loaves Said they wouldn't rise as much is she thought they should. Do know she is disappointed and just probably going to stop. I really didn't know how to advise her because I have never made any. Would you have many pointers as to what she might do differently? Libby Jackson
I garden and those dang preserving canning books terrified me into extreme worry. I feel the uncertainty now as I reflect. Now I’m all on board to saving my harvests making great organic food. And shame on the corporate government for handicapping us with fear. Grandma canned everything in a water bath, there was no pressure canners and what’s wrong with 3 hrs? You’d be so busy getting the next batch ready. Geeeez
Actually, most reported cases of botulism reported in the US are from botox injections. Ps: add two bay leaves in the bottom of your meat jars, bay leaves discourage the growth of botulism.
We experimented with diy solar this summer & just couldn’t get it quite right. I want to work on understanding the principles behind it before investing. With 360+ day of sun, I am very determined to figure it out! 😊. Thank you for the recommendations, we will check them out! ❤
Thank you for your great video. After a power outage how much time do you have to save your meat? If the meat is still pretty frozen (mostly hamburger meat, cutlets and roasts) I would have to use a saw to cut it into smaller pieces since it is too large for the jars. Also, since it's still frozen it will take longer for the water to boil . You are timing the 3 hours from when it begins to boil, yes?
This video was very eye opening and helpful. Power can go out quickly. For hurricane season in Louisiana when we know we will eventually have to evacuate my family will cook all the protein in the freezer and put in an iced ice chest. Say that fast five times. "an iced ice chest '. You wont lose your freezer of meat as you evacuate. You will also save money by not buying fast food. When we evacuated for hurricane ida we ate seafood gumbo, stewed crawfish, Shrimp pasta and all kind of good food from this method. Even though we were not home our food was a comfort.
I’m a tad confused… does everyone boil their water bathed foods for 10 min when opening and ready to eat? My Amish cookbook(preserving gods bounty, a healthy ball) it gives the water bath times for all foods. But it doesn’t mention boiling prior to consumption.
I very recently found your channel and am truly fascinated by "heritage" food preservation! Do you have recommendations for any reliable reference books on this topic?
Very instrsctive and helpfull video, all my questions were answered apart of overting or not a lid that comes with jars from supermarket just like the one showed at the end. that is my question. Hope to be answered.
This is something I have been curious about because I see women on other channels which are currently in the video list along with more of your videos. They are methodical, very meticulous and concerned with safety, but many people, mostly Americans who are guided by our FDA would say you must use a pressure canner unless making jelly. If millions of other people are using water bath canners or large saucepans to can food then it must be safe as such methods have been practiced and proven over decades. It would be foolish not to learn and practice such lifesaving or sustaining methods.
