As Always much Love from Okc ❤️ I'm scheduled a 2nd pancreas surgery August 11th and I've been canning and doing different projects so it'll be easier on me when i come home to heal. Everyone please keep me in your thoughts and prayers🙏🏽
These videos always cause me to want your lifestyle. Every year I begin preserving something new or at least putting a small amount up 'for later'. Talk about feeling good - I'm always repeating to myself each of the things I've tucked away patting myself on the back. So your videos are a source of my own growth and pride. Thank you SO MUCH!!!
Jessica you are so brave, chopping jalapeños with bare hands.😂😂 I have to wear gloves when I do them. I got relish canned today, and I will reload my freeze dryer before bed tonight.
I am new to your channel. I love the way you report you accomplishment of the last days. You show every thing in rapid motion and comment very effectively. Much better than the chatting most RU-vidrs do. You don’t stretch the video more than necessary. You are as efficient in your videos as in you kitchen! I subscribe to you channel and will wait patiently for the next one you put on line.
I’m a full time working mother and I just want to say I love your videos -particularly this challenge when this comes around. I’ve learnt so much about preserving, cooking and scratch cooking from your channel and our family is eating better as a result and I am less stressed as I actually know what I’m doing as I’ve been able to see someone else do it. Thank you!! Look forward to the next video.
August is the month I make my Christmas gifts. So far I’ve made vanilla, lemon, and orange extract. I’ve canned bake beans, taco meat, blueberry jam, strawberry preserves. Now I’m waiting on my canner to finish, making a batch of sour grape jelly. Never thought to can kale! I have a huge crop in my garden, I now know what to do with it. Thank you Jessica!
Thank you, Jess! This is my second year participating. I also started last week, by accident, as I had a lot to preserve. 7/26 canned 8 pints of sweet pickles 7/27 canned five quarts of green beans plus freeze dried two trays of cut peaches and mangos 7/28 blanched and froze two pint bags of peas 7/29 canned 6 quarts of green beans and freeze dried eggs, 14 per tray 7/30 Sunday Rest
I am joining you this year. Aug. 1- Yesterday I canned 15 pts of Annie’s salsa and 7 quarts of bread and butter pickles. Also freeze dried 4 trays of shredded zucchini. Aug. 2- Today, I canned 14 pints of dill pickle spears. Harvested loads of green beans, but the preserving is another day. My harvest is coming in quickly. Hope I can keep up!
It's not much, but yesterday I opened four cans of beets that I have had for far too long and "pickled" them. Then today I boiled some of our eggs from the chickens and put them in with some of the beet pickling brine. Tomorrow hopefully I will get the cherries in my fridge pitted and "put" up some how. I am new to this, so baby steps it will be until I get more experience under belt
This is such a great challenge that takes a lot of the overwhelm out of preserving. I find that when I'm doing it your way, I'm a lot less stressed and anxious during harvest season! This is my second year participating and I will continue to do this every year!
My husband and I have participated in the pantry challenge twice now. This is the first year we’re going to do our own rendition of the every bit counts challenge. We won’t preserve something every day, but we have several canning and freezing projects we’ll do from now until we go on vacation in October. We canned ground beef for the first time a week ago and today I made ham and bean soup for freezing. I’m looking forward to following along with the videos and learning new things.
I didn't know a de-stemming tool existed for kale! My family loves a Tuscano Soup in Fall and Winter that calls for Kale. I work outside the home 50-60 hrs per week so canning is not an option for now but I will continue to enjoy your videos & order that tool so I have it for my soup season. I try to always double & freeze for later when I batch cook on weekends.
You are inspiring my husband and myself to can, freeze, dry foods for the coming winter! We began small a couple years ago. Each year we are do more and more preserving and less visiting the grocery store!
Joining the challenge for the first time. But focusing on preserving 31 things for the month, maybe not daily projects but 31. 😊 using my fresh harvest and stuff from the freezer. 1. Celeriac tops, dehydrated 2. Fernenting, Celeriac stems, onions, leeks, carrots 3. Elderberry syrup- with elderberries from my freezer 4. Mushrooms- foraged and dehydrated 5. Apple mint jelly- with apple juice from the freezer 6. Dehydrating mint
It's the 2nd of August but I'm starting the challenge anyway. I love the mindset of preserving something every day. Today I am going around my garden collecting herbs to freeze dry and make my own herb seasoning salt. It will contain: Garlic chives; Thyme, Oregano, sage, Parsley, Celery leaves, green onion tops, leek, rosemary and basil. Mary Born, ND
Such a beautiful family and with values, it’s wonderful to see! I love seeing all the canning as well. I been trying it getting more comfortable each time. Thank you for encouraging us all to try these things. Thank you for videos ❤
Hi Jessica. You always have such great ideas. I will say once all your jars have been moved down to the cellar, It will look so different watching your videos. All those jars in the background have been such a beautiful backdrop to look at.
Hello Jessica, I have been watching your channel for about 2 yrs now. you have inspired me to join in every bit counts challenge. I have a small garden and purchase things in bulk. Today from my garden I pureed a pumpkin and portioned in 1 cup containers to freeze for this winter for bread making or to add to chili. Dried some Thyme for the first time. I started on my bowl of garlic that has been sitting on the counter for weeks and have decided to make garlic butter like Becky from acre homestead and maybe freeze or make minced garlic or dry to make garlic powder. Thank you for sharing and all that you do. You are such a blessing.
I get so many great ideas from you! Thanks for explaining things so well AND explaining HOW you use things. I often have the same vegetable etc., but no great ideas on hoe to use it. My daughter has 3 kids under 3 so the baby food ideas help a lot!
Good evening my dear friend, wow, that was an incredible every bit counts preservation!! I'm so excited to see your cellar project and so happy that you will be able to use it this year!! Looking forward to seeing you on Sunday as usual!
I can’t wait to see your cellar. It’s funny the thing’s we look forward to. For me it’s convince things. You’ve been waiting patiently for this cellar and now it’s time to enjoy.😊
Wow! Great job preserving all that! And you look so pretty in that pink dress! It’s really flattering! If I lived in America I would ask where you got it! Great video, thanks for sharing
I will never have a large homestead but I have a small garden. I like to take the inspiration from you and use it in my day to day. I might not have that much celery in my garden or own a freeze dryer but I can freeze some for later so I am less wasteful!
I started the challenge and so far I’ve dehydrated bell peppers that have a bit of sun scald perfect to dehydrate, basil, apricot jam because I have a loaded tree, pizza sauce with all the smaller blemished tomatoes and I may have enough green beans to get 5-6 pints. Pickles are next on the list. I have to say that doing the small batches are reducing the stress of the huge canning marathons. Those will be coming but at 65 I don’t have the energy to can all night anymore. Thanks for this wonderful challenge. God Bless
I usually don't grow a lot of celery, but last year I had so much Swiss chard I ended up cutting up the stems and freezing them. They worked really great as a replacement for celery in some of my winter soups. The bonus was my kids ate it this way! My younger kids won't touch greens otherwise.
I love watching your videos and admire all the work you and your husband are giving to your family. I live in SE Ohio now but moved here from NW Ohio. I loved living there and still wish we would not have moved here.
I live in the U.K. can only grow a few tomatoes in our garden but I do quite a bit of jam and chutney making. Last year I bought a Presto canner and I haven’t looked back. I find your videos an inspiration
I don't normally comment but I wanted 2 let u know that I enjoy watching the difference n the way u do stuff 4 ur big family &becky from acre homestead does stuff!
Looks amazing!! Im hoping next year we can have a large enough garden to preserve a lot. Hopefully i won't be recovering from surgery early in the planting season. Right now, my 2 year old granddaughter is loving eating the tomatoes out of the garden
I really enjoy these videos. I am in zone 8 and our gardens are pretty much done until fall planting.I still have cucumbers ,squash and Sweet potatoes. Will soon be starting broccoli and cabbage inside then put out the plants in Sept.
Thank you for the link for the destemmer. I'm always reluctant to harvest greens because of all the work to destem and wash. I bought the destemmer through your link and bought a salad spinner for easy prep and washing. Here's to all the greens this fall/winter when it finally cools off around here!
When you are not in "just get it put up before it rots" mode, roast your bones before simmering and roast your onions before packing them in the jars to be covered by broth. Tasty! I've roasted a variety of veg to pack in the jars to cover with broth. Celery broth/stock is a great base for cooking too.
Thank you, Jessica for the challenge again this year & this motivation! I look forward to joining this month!! Praise the Lord for every bit we can put up!
We don’t have a large garden this year. The wild ducks ate the first garden and the second garden didn’t do well but our freezer was going out so I started canning, dehydrating and fermenting as much as I could get my hands on. Lots of garden herbs did well so those are getting dehydrated. Made lots of jerky, Turkey, venison, beef and salmon!! Also found some beautiful carrots and beets and wonderful fresh veggies at the farmers market so I’ve been fermenting the carrots, pickles, garlic, cabbage and cauliflower, canning the beets and making sauerkraut!! Lots going on. Making roasts and whole chickens in the crock pot covered with salsa and shredding them up and dehydrating them. Used the beet skins, tops also to dehydrate and make beet root powder to add to soups and stews. So yes, been doing something everyday. A little here and a little there! It’s been fun!!
I didn’t know you can use the skins on beats and dehydrate them. Do you do that after you boil the beets? I just pulled a few out of my garden tonight and I saved the beet tops. Should I dehydrate those to making to be powder?
@@sunnysideup57 I don’t think you’re asking me, but for what it’s worth, yes, use all of the parts you aren’t going to eat. I actually eat my beet greens (if they’re wilted soak them in a bowl of water in the fridge overnight) but if you don’t, absolutely dehydrate or freeze dry.
We love freeze dried celery. It makes a tasty snack. My children say its like corn curls only better! I will be canning kale here as well. Looking forward to this challenge!
Sliced kale in soups is ok. Dehydrated and powdered also for smoothies or in the dogs' food. Small amounts sliced fresh in salads also. Not my favorite green either, Jessica.
I already commented about fermenting celery, but jumping in again to say I love the idea of preserving little by little. I started out the month of August by canning pints of spiced peaches and spicy asian plum sauce using some fruit that was gifted to me. I can't wait to try them! Your channel is so inspiring to watch!
I loved doing this challenge last year. This year I'm in such a mess getting house repairs done after sever water damage. BUT, I'm doing this for the month of September! Thanks for motivating me with this challenge ❤
Making dilly beans and deli style pickles today as well as pitting and freezing cherries. Tomorrow is peppers in tomato sauce and shredding and blanching some turnips to be used like has hash browns. This weekend I will process 5 bajillion sunflowers 😆
I know this is random but I’ve been meaning to let you know I let my radishes go to seed and love eating the seed pods!!! They are delicious. And going to save some seeds to plant in the fall. Thanks as always for your advice
Thank you Jessica. You always cause us to think more fully about what we're canning and how, and encourage us to think outside the box. Appreciate your videos and really love the instruction on how you grow your celery and Harvest.
Woah, thanks for the use for kale stems. I can't believe I just composted a bunch. The Swiss chard ribs/stems can be roasted and used as a side dish. I used a recipe from online. Not amazing, but worth it if I'm already roasting potatoes, drying croutons, and otherwise have an oven in use with space.
I think the stems are the best part of swiss chard. I would blanch them and freeze them to cook like asparagus chunks. I suspect that you don't add them to the canning jars because they take longer than the leaves to cook? I have never stripped those @Three Rivers Homestead?
We just got back from a trip and school is starting. I am just learning how to pressure can. It just came in so if I get even 1/4 of this challenge done I am gonna be thrilled. Course my garden isn't putting out yet like yours either. I hope to just get something in the shelves for winter this year.
I want to make French onion soup too !! With beef bone broth and some with chicken bone broth!!! Another thing to add to my list !! Thank you again for sharing
I have been so looking forward to this challenge! I pressure canned a batch of chicken broth from this spring's chickens last night, and just picked up our next batch of chicks this morning. I know i will feel so much more confident in my skills a month from now!
Ok. I'm a few days late but I did make blueberry jam two days ago and finally cooked down my last year's frozen tomatoes to make and can sauce tomorrow. Will also dehydrate the skins for powder. I'll be keeping my eyes out for more daily ideas from you and others. Thank you for you.
Jessica,I can't tell you how much your channel has inspired and helped me with food preservation,stretching meals etc.... Your channel is by far the most informative out there. Thank you for all the new and fresh ideas..
Thank you Jessica for inspiring me to do this challenge. I am following along for the first time this year, however as I am not comfortable sharing my life online I will do it quietly for myself. I hope to succeed even so. 😊
I dried mint for tea yesterday and got it packaged and ready for winter. I was optimistic that I would have the spoons to manage cherry preserves today, but when I realized that wasn't going to happen, I went out and harvested a handful of lavender to be used in tea this winter. It's currently drying in the oven. The cherry preserves will happen tomorrow. I've located empty jelly jars (1/2 pints) which I will use to can my preserves tomorrow. I also have a bowl of cherry juice from boiling my cherry pits to make into jelly as my energy level allows. I've been dealing with some significant emotional battles (lost a nephew to overdose two weeks ago, a nasty court battle which I lost to an incompetent attorney, and dealing with changing employment) which has left me with less energy than typical. My garden is not producing this summer, so I've been collecting produce from farm stands and farmer's markets.
Hang in there, you can do this. I don’t know if you are Christian, but if you are, believe that Jesus will sustain you. If you are not. You can always make positive choices and rise above your problems… love is the answer.❤
I definitely recommend keeping a shelf upstairs with a jar or 2 of each item so you don't have to go downstairs 3 times a day when you need a jar to cook.
Was so bummed I saw this notification whilst at work and knew I wouldn't be able to watch it for hours. Have a blessed week and thank you for sharing your knowledge and life again.
Four pint jars of super-sweet ripe peaches today. Plums tomorrow. Unfortunately, we won't be canning salmon this year. The season in closed. Success to you and your RU-vid viewers.
I feel like I did this last month😁. I'm in the South so the growing season is different than others ( zone 8a). I was a canning fool last month. I managed, 4 batches of peaches, crushed tomatoes, hot sauce, 4 batches of jam/jelly, 4 batches of field peas plus a batch of meat sauce. Not to mention the fresh eating. I'm thankful for every bit. I did try drying she herbs for the first time. They are hanging and but quite ready but I'm happy to try 🥰. Thanks for the inspiration.
I don’t ever comment, but I’ve been a follower for a while… love your tips and ideas. I love canning and preserving our food and do more every year. You inspire me!! Thank you !!
I want to do the celery salt during this month…. But I will have to dehydrate it … I don’t have a freeze dryer….. today I persevered onions ….. thank you for sharing your first 4 days !!! I can’t wait to see the rest !!! Truly inspiring!!!!
I dehydrate my kale and greens to add to recipes during the winter when there isn’t fresh produce to cook with….green powder is very expensive and makes a healthy additive to smoothies and soups. I mix it into hamburgers, meat loaf, spaghetti, chili etc……it doesn’t alter the taste …..just a idea to use up the excess you don’t can……my kale did not germinate so I’m going to try some in grow bags and if frost threatens I won’t have to worry since last year I picked kale right into Dec.
Hello Miss Jessica. Thank you for this video. I'm going to need to watch it twice in order to process all the wisdom and knowledge. But I enjoyed my viewing 😉. Have a glorious week. -K
Kale and chard are super vegetables! They are full of vitamins and minerals that are so good for our bodies. Can the greens, FD the stems then powder them for smoothies and soups.
I'm in for the challenge this year and got a local friend to join me so we can be accountable to each other. Both of us are super excited!. Yesterday i dehydrated rhubarb that was in freezer and shredded and dehydrated some zucchini. I made a mexican pineapple drink with the peeling and core. Today it's pressure canning the 6 1/2 pints of peppers.
I use celery stalks chopped in my stewed tomatoes along with onions and peppers. It’s great for adding to soup and tomato based dishes. Ball has the recipe I use. Also I used the leaves in broth and dry to add to salt , typically I just dry seeds and add to chicken salad in the winter and dishes like that . Nice harvest beautiful harvest.
