Hi All, Today I am sharing How to Make Preserved Citrus. It's so easy to make and can be used in so many recipes. For more ideas for how to stock the Traditional Foods Pantry, be sure to check out this playlist: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc Love, Mary
Hi Linda...and Fellow Texan! Thanks for visiting. You would preserve kumquats in the same way as the other citrus in this video. I also have a playlist on how to ferment veggies. You might enjoy that too: ru-vid.com/group/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr And if you enjoy making various things homemade, you might enjoy my playlist all about stocking the Traditional Foods pantry: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
@@laurachastain7116 Hi if you have washed your jars what you can do is simply if you live in the states put them in the oven at 240 F while you are cleaning your lemons also if you live in a country that is metric set your oven to 110 C both temps are the boiling point of water leave them in the oven for 15 minutes and they are sterilized as for the lids put them in a pot and bring to the boil and then when you want to use them just take them out of the boiling water so i hope this helps cheers
I already knew how to do this but I've had a rough day and needed to lay down and listen to her soothing sweet momma voice for a few minutes. Feeling much better now, thanks.
Hi Tara, I am so sorry to hear that you had a rough day - but it warms my heart to know that I was able to offer you some comfort in some small way. So glad you are feeling better now. Love, Mary
I just wanted to remind u that the jar should be shaken each day and flipped over for the first week. This ensures that all the lemons are well preserved and processed. It might also be worth mentioning that the shelf life is easily a year, the rind becomes softer to the point of gelatinous after several months. All the bitterness is gone after 6 weeks and you get a burst of delightful citrus.
I've had some on the counter for about 7 months, and they are still amazing...but my opinion is, they are now getting a little too gelatinous. The sweet spot of firmness of the peel was probably after 4 or 5 months...but that's just me. They are still wonderful tasting and useful, and my big jar will probably last a year, and I'm sure they'll still be nice.
@@j3ffn4v4rr0 Ditto for me and in the end, the salt, lemon juice and rind made for a totally new wonderful ingredient in my arsenal. I use it everywhere. This lemons actually convert to pectin, juice and zest. Next I'll yry to add less salt and use it as m savory filling as is. Lemons are so abundant and refreshing.
@@orionlottering7349 Yes, the pectin is really obvious now! It's been a little over a year now, that my big jar of lemons has been on the counter, and they have not kept getting softer as quickly as I feared. Still, it's hard to get one out of the jar without breaking it...which is fine, it will get chopped up anyway. And there are little pockets of clear yellow goo in the liquid, which appears to be pure lemon pectin. When I made the batch, I put a couple cm layer of olive oil on top, which I think someone else here in the comments suggested...it really works great to protect the ferment, I highly recommend the oil layer to everyone! At the same time last summer, I made a batch of limes the exact same way....they are also good, but I've found the lemons are way more versatile. Finely diced in salads, on fish, or in a light pasta dish are my favorite ways to use it.
Darling Mary, you are God's kitchen gift to those of us whose moms took a different path, and passed down other lessons. Thank you. Your gentle calmness is a major ingredient that keeps me coming back
Put one in a big jar, add warm water and sip throughout the day...helps with throat irriatation, cough, and cold. No need to rinse the salf off, it is a disinfective for the throat.
Thanks for visiting! Have you seen my playlist all about making different fermented vegetables? You can look through it here: ru-vid.com/group/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr I think you will enjoy these videos. BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And if by chance you are especially interested in learning about sourdough, be sure to check out my Complete Guide to Sourdough: ru-vid.com/group/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof I think you will enjoy some of these videos. Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ru-vid.com/group/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U Oh…And here is my 2020 Channel Update for everything I have planned for this year: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qjOJh8Cb_-k.html Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I've tried this method, and it's really outstanding. I like to pour 1/4 inch of olive oil on the top, to maintain an airtight layer in case any fruit pops up out of the liquid...I believe that's a traditional Mediterranean step. The peel chopped into fine strips or cubes are great with fish, and really amazing in salads!
Just opened my first jar of preserved lemons that I’d made last month following your recipe-fantastic! I rinsed and sliced half a lemon and added to white rice while it was boiling. It was delicious with extra virgin olive oil drizzled on top. Very Mediterranean 👍. Thankyou so much and greetings from Bonnie Scotland!
Patricia Atkinson I also preserve lemons and oranges (sliced) in honey, great for winter colds just make like tea or add whiskey as in hot toddy. Some in sugar for refreshing minerals just add soda water, tap water,.
@@luciaperdue5687 that’s such a great idea. How much sugar or honey do you use to preserve oranges and lemons? Thank you so much for the great suggestion!
Preserve them, then slice them, dice them, and dehydrate them! I made some last year and I dehydrated some of them! They are the best thing that I have ever come across in my kitchen! You can do whatever you want with them🍋🍋🍋🍋🍋 I wish I could Send you a picture
Hi Coco, Thank you so much for visiting and for sharing this wonderful information!! If you are on Facebook, come join our group Mary's Nest Modern Pioneers. You can post pictures there! For more ideas for how to stock the Traditional Foods Pantry, be sure to check out my playlist: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Love these ideas Mary! Lived in Hawaii for a while and some locals fill a jar with salt and lemons and puts it on the roof for a while until it turns brown and soft, about a couple months or less. Eaten on rice etc. so addicting just to eat like a treat instead of candy, but doing limes and mandarins sounds great and also I haven't thought of putting spices in the lemon jars. Love it. just found your channel!!
Thanks for visiting! And that is a great idea!T If you enjoy making homemade pantry type items, you might enjoy my playlist: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, Homemade 1-Minute Mayo, Natural Food Colorings, Evaporated Milk, Condensed Milk, and more! BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ru-vid.com/group/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Happy New Year!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I love all of your videos I have seen so far. I’m not native English speaker but able to understand almost everything you’ve been teaching. Next I’d like to learn how to make butter beer if you have any recipes. 😊
I have a beautiful lemon tree in my garden, and because it's autumn here now, I have a bumper crop of very aromatic, organic (naturally!), tasty lemons -- dozens of them! So this is a fantastically useful idea, because even though I've shared with my neighbors and friends, I can't cook and bake quite THAT much and was wondering what to do with all of them. Now I know! Thank you for this!
I’m so jealous !!!! I love lemons but living in zone 3 very few fruit trees grow here and citrus is completely out of the question ;( But I do have a forest of wild blueberries right behind my house 😍
Hi Carina! Thank you for visiting!! If you enjoy making homemade pantry type items, you might enjoy my playlist: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, and more! BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And if by chance you are especially interested in learning about sourdough, be sure to check out my Complete Guide to Sourdough: ru-vid.com/group/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof I think you will enjoy some of these videos. And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, and more be sure check out this playlist: ru-vid.com/group/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through it here: ru-vid.com/group/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes, especially at this time of year after all the heavy holiday eating! And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ru-vid.com/group/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ru-vid.com/group/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U Oh…And here is my 2020 Channel Update for everything I have planned for this year: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qjOJh8Cb_-k.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Thank you for this thorough and detailed information! I made preserved lemons before, but since I had never eaten them I wasn’t quite sure how to rinse them properly nor what to do with them and they sat in my refrigerator for a very long time. I didn’t even realize that once you rinse them they don’t taste salty anymore! I thought they were supposed to be salty. Now I see how you can use the mandarins in baked goods! I i’m thinking of trying that method with some of the citrus from our trees that is going bad in the refrigerator. They aren’t so tasty for eating out of hand but perhaps preserved in this way they will have a new life. I am so appreciative. And you have such a lovely spirit and way of speaking. Your kitchen is Adorable too. So cozy and you can tell someone who loves to cook works there!
I started my first Preserved limes tonight. My bearss tree drops about 1 gal worth of limes to juice every 4 days and I have always been upset that I toss away a sink full of peels every week when in season ( besides zesting till my fingers are numb). I'm so glad I came across these videos about this and especially yours. My mother, GF and all my cooking friends will love this, Thanks for sharing.
They make these little individual cups with jello and fruit for kids…. I beg my neighbor for them 😂 ….. They fit perfectly inside a wide mouth jar to keep the food submerged under the liquid….. and they’re free. I use it for all my fermented foods
I just find you to be the most pleasant person on RU-vid. Your videos and recipes are absolutely superb. If I could meet you I would give you the biggest hug. I love making these ancestral foods for my family and you inspire me to keep up with it every day
I just made my first recipe after my lemons were 30 days fermented. I found a recipe for marinated chickpeas on Pinterest and I subbed in some of the brine, peel and pulp for fresh lemons called for in the original recipe. I also added fresh lemon juice, olive oil and fresh parsley and basil. My teenage son loves it! And it hasn’t finished marinating yet! Thanks Mary! I love your channel and bit by bit am converting my kitchen to traditional foods.
Also i let them sit on the counter for 3 days then put them into the fridge,they last for months. I learned this method from chef John from all recipes. He also uses equal parts salt and sugar
I use this same method but I slice the fruit completely in quarters. Makes it easier to pack the jar. When I know it will be for gift giving, I make slices that I place against the walls of the jar and put the quarters in the center (sprinkling salt at every layer). It makes for a very pretty jar where the slices look like sunshine in a jar. The pulp is wonderful blitzed and use in vinaigrettes or meat marinades. If I am just using the rind, I leave the pulp in the jar with the rest of brine and quarters until I need it. Keeps well/long that way. Great video.
Hi Lyly, Thank you so much for visiting and sharing such wonderful ideas!! For more ideas for how to stock the Traditional Foods Pantry, be sure to check out this playlist: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc Love, Mary
@@laurachastain7116 It's like any canning or fermentation process, you have a much higher chance at success than if you don't sterilize them. Some do, and some don't. But if I'm investing time and money in such a project, I take all the steps to ensure success.
Thank you Mary❣️ I’m definitely going to try this👌my sweetest childhood memories are revived listening to your traditional cooking recipes and preserving tips. My mom used to always do these things back in India…. She’s no more but now I’m going back to them thanks to you! God bless you.❣️
I've always thought the idea of preserved lemons to be strange - salty lemons doesnt sound appealling to me, but the way you described them makes them sound amazing! 😍 i think this will be my next fermenting project. Also, I love your on-theme apron 😊
Hi Ashley, Thanks so much for visiting and glad to hear that you like this idea!! They are really wonderful!! For more ideas for how to stock the Traditional Foods Pantry, be sure to check out this playlist: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
This is great! I was diagnosed with Rheumatoid arthritis back in September and really need some fermented foods. My mom sent me your video 😊 I also get aggravated that my citrus fruit doesn't last very long. Can't wait to do this!
Wow, I loved this video, I have never tried this and will now. I do some ferments, but this is new to me. Off to buy some citrus now, lol. I have Swedish yogurts going and kefir etc. So excited to try these in dishes. I just found you a couple days ago and am starting to go through your videos. FYI to YT users, if you like the video's the algorithm will bring up more channels like this you'd be interested in, that's why liking a video is so important.
Love this! The tip about saving the ends for bone broth was so smart! No waste and makes a healthier broth. And adding some lemon brine to rice has to be delish🤗. Another great video sweet friend🤗. God’s blessings to you!❤️❤️❤️
Hi Jana, Thanks so much for visiting! For more ideas for how to stock the Traditional Foods Pantry, be sure to check out this playlist: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc Love, Mary
Oh my goodness!! Yes, it must be amazing with Meyer Lemons!! For more ideas for how to stock the Traditional Foods Pantry, be sure to check out this playlist: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc Love, Mary
When I was a kid in the 80's my friends and I used to cut lemons in half and pour salt in them. We'd squish them until they became really juicy with the salt all mixed in and eat the pulp just like that. They were delicious.
My friends and I did that too, all the time, but it did mess up my top front teeth by the time I was about 30. I had to get them capped. Maybe my braces held in the acidity of the lemons.
Thank you SO much for visiting and I am so happy to hear that you are enjoying my videos!! If you enjoy making other homemade items for the pantry, you might enjoy my playlist: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc I show how to make Apple Cider Vinegar, Flavored Extracts, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
When I lactoferment, I use a glass flower arranging frog to hold the fruits or vegetables under the brine. Be careful if you are fermenting green beans they sometimes find their way up through the holes in the frog! I've never tried mandarins. I can't wait! I love chopped fermented lemon peel in tuna salad!
Greetings from Neuerburg Germany! I hope you are very well. Today I my first opportunity to try my fermented lemons that I made with your recipe. Amazing! I will be making these from here on out. Now I am excited to try the oranges that I fermented. Thank you very much! Liebe Gruß aus Der Eifel Jacqueline 😊❤️
Another brilliant tutorial. Thank you so much for sharing. Often i am cooking and say "if only i had a lemon" this will be so good for so many recipes. Cant wait to make the oranges and cinnamon to put with cranberries for Xmas cooking!
Thank you so much Mary for this wonderful citric fermented recipe!!! I love citric but did not how to preserve them. May God bless you and your family.🙏
Preserved lemons was my first foray into fermentation. A couple of tips I have are 1) Flip the jar every week, this redistributes the salt. 2)Don’t just rinse unless you want whatever you’re using to have a heavily salted flavor. You should soak them in cool water for about 20 mins changing the water at 10 mins. 3)You can omit additional salt from many recipes. (edited because of autocollerectal. Haha)
Hi Estri, Thanks so much for visiting and the great tips! Yes, when I rinse them nose down, I let all the water run through the slits as well. But I am intrigued by your soaking method. I will try that! For more ideas for how to stock the Traditional Foods Pantry, be sure to check out this playlist: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Mary's Nest I enjoy your videos. Your cheery demeanor and pleasant tone are delightful. Also, I like the way you speak slowly during instruction without sounding condescending.
This is great. I have a bunch of mandarins and oranges I need to use somehow before they go bad. I can't eat all of them alone and Hubs isn't helping me. So now I know what to do with them. Thank you so much for your videos. ❤
Mary, thanks for the really detailed informative video- trying to ferment some extra large lemons my friend just gave me so this came in handy. 😍 Btw, I saw you eat the lemon rind post-ferment, so I’m guessing it is great to just eat them as they are after fermenting right?
This is GREAT. I live in Phoenix so I have a lot of citrus. I plan on 'brining a whole chicken with the leftover salty brine. I'm not sure about how much to thin the brine yet. I will need to research it. Thanks Mary, I really enjoy all your videos.
Wonderful!! PGlad to hear you’ll give this a try. And thank you for the compliment about my apron!! If you enjoy making Traditional Foods, be sure to head over to my RU-vid channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RU-vid.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". You can watch it here: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. ➡️FOR MY VIDEOS WITH A PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. BTW...Are you in our private FB group? It’s called Mary’s Nest Modern Pioneers. (It’s FREE to join.) The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered. Oh…and for more in-depth info....➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): RU-vid.com/MarysNest/join This is for those who are interested in delving into Traditional “Nutrient Dense” Foods topics in greater detail. But don’t worry, this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉 Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here and that we are on this traditional foods journey together!! Love and God Bless, Mary ❤️🤗❤️
I'm so glad I found your channel! I'm going to try this recipe as I love lemons, limes and oranges. I enjoy the way you explain your recipes and you have such a sweet and calming voice. Thank you for sharing and God bless 🙏
Hello from Brazil. I am glad I found your channel. Yesterday, I made my first recipe; orange extract and cinnamon extract. I am looking forward to seeing the results. 😁
Thank you so much for visiting and for the kind words. It's so wonderful having you here. For more ideas for stocking the Traditional Foods Pantry, be sure to check out this playlist: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc Love, Mary
Mary, I truly enjoyed watching your video! Just found you today, but am subscribing because I love listening to you! Your voice is lovely, musical, calming and soothing, lol. Thanks for sharing your wonderful Knowledge with us.
Hi Ray, Thanks for visiting. Glad to hear that you'll give these a try! For more ideas for how to stock the Traditional Foods Pantry, be sure to check out this playlist: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Ooooohhhhhh I hope so I love grapefruit you could probably get the jar by upcycling one of those large gallon pickle jars. What can I say Best Made pickles are my favorite and the gallon jar is the best buy.
I love you Channel! I found out about you from “think media” I started my own cooking channel. I’m a Chef, and I felt like people are intimidated by cooking, and everyone should know how to cook (at least the basics). Cooking has brought so many blessings and joy to my own life. Again I absolutely love your content! You have incredible Energy 😄
Hi Margaret, So glad you liked this! Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon (and how to dehydrate it!), Natural Food Colorings, Evaporated Milk, Condensed Milk, and more! And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, and more be sure check out this playlist: ru-vid.com/group/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And if by chance you are especially interested in learning about sourdough, be sure to check out my Complete Guide to Sourdough: ru-vid.com/group/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof I think you will enjoy some of these videos. And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ru-vid.com/group/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U Oh…And here is my 2020 Channel Update for everything I have planned for this year: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qjOJh8Cb_-k.html Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I love your channel. I'm happy I found it! You're so articulate, and helped turn a regular kinda night into a lot of fun for me, thinking of all the things I can ferment/extract/make from scratch! Thank you!
Mary, I preserved an exotic lemon called "Calamondin" citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines and surrounding areas. but I grow it here in zone 9 in Louisiana. They are about the size of a large cherry tomato, but round, a cross between 2 citrus, with a wonderful lemon/citrus flavor. I use them as a lemon. They make a wonderful preserve and so appealing to the eye, with their orange color.
Wow what an informative video I love how you share your information. Very easy to understand and I love the tip about putting the tips in with making the bone broth. Using the brine also were such great ideas. Thank you so much for sharing❤❤❤
Hi Kathryn, Thanks so much for visiting and for the kind words. So happy to hear that you like the video! For more ideas for how to stock the Traditional Foods Pantry, be sure to check out this playlist: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc Sounds like you enjoy making other traditional foods! I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
