Fall Is Here | Canning Bread in Mason Jars! 

So I live in the Netherlands and found your channel yesterday. I stayed up watching one after another video. Nothing but aw! You are living my dream. Alaska is so far away from where I am. It's another world that I have never seen and I doubt I ever will. It's so beautiful, wide, lonely, green or white. I wish I could smell the nature thru the screen. I have a lot of respect for how you guys life and built en enjoy. Amazing beauty in it. The flowers you pick to make tea, the berries and mushrooms. Even the washing looks like it's real work, honest and real. I LOVE it. Thank you for sharing your wonderful life with all of us. Maybe I will never visit Alaska, at least I can daydream a bit more about with lively pictures in my mind. Thank you. Keep it up and much much blessings to both of you, the dogs, the cats and over all your propirty.

When I was a boy on the farm in Arkansas my granny rendered lard in a huge round iron pot outside over a wood fire. Papa butchered the hog. My job was to slop the hogs daily. I was raised on delicious lard biscuits, pork chops and plenty of garden goodies. Fresh farm food is the best. Stay strong.

If you put the rendered fat as you did in clean pot add water and heat the “brown stuff” in the fat will settle as it cools and fat gets hard. Pour off the water and heat again. Doing this “whitens” the fat and decreases flavor. Then heat and put in jars! At least that is how I used to do on a kerosene wood stove back in the mid 70s!! (I am in my 80’s now)!! Keep up the videos...I enjoy them emensly an brings back good memories!!

This was suggested to me when I was young: always add chocolate chips to your dry ingredients with flour FIRST before adding liquid ingredients. This prevents your chips from going to the bottom. 😊

i'm a city boy and I have never see or hear of half the stuff that you guys are doing, really opened my eyes to a new way of living. WOW, thanks.

I grew up eating food cooked with lard rendered like this in Taiwan. My mother cut up the fat into much smaller pieces that became crispy bits after rendering. She used the bits to add flavor to vegetable dishes.or fried rice.

I am a prepper. And so is the rest of my family. I watch videos for inspiration. Out of all the videos I have ever watched so far yours is the best and in Alaska this is incredible! You two are my kind of people. You would feel right at home at my house. When I was young we had a log cabin in the woods. Now my sister and I own the woods. We just keep on increasing the property size.

I love it that you both have the brains to know that we need fat and consuming it does not make you fat.

Those cracklins are gold when crushed up into tiny pieces and added to cornbread batter. Ultimate comfort food on a cold day. Great video Ty for sharing!

When we kill hogs, we keep the cracklings to put in cornbread. It’s a great southern dish, crackling bread.

Have you considered talking about the changes to your emotional and physical health since moving to Alaska and living off grid? I would like to see inside the root cellar also.

I’d have never thought to can bread. Awesome!

a trick for starting your lard is to use a little water in the bottom of the pan. it allows the fat to heat without scorching. the water evaporates out in the rendering process. just like the water which naturally occurs in pig fat.

That lard is also excellent for making some fine soap

My wife and I have been watching all of your videos for a few weeks now, and we really appreciate the videos. It's sooo nice to see just practical people homesteading. You folks rock!

Learning something new every time I watch your videos

All I can say is "you guys rock"..... hard working, true farmers!

Glad to see some young folks keeping the old skills alive. Lard is great for cooking. It has 20 percent less saturated fat than butter; it's also higher in monounsaturated fats, which are good for cardiovascular health. Lard is also rich in oleic acid, the same fatty acid that is in olive oil and praised for its health benefits

I love how Real and Honest these videos are THANK YOU! Yumm

I just said to myself, "God, y'all have a great camera!" Beautiful opening! ❤👍

That brought back so man memories from my childhood in the 70's. We raised hogs and would put hams in 5 gallon crocks, and then fill them with lard to seal them. It worked great. Thank you for sharing this with us.

I love watching this couple. So decent, calm and informative.

I love how energetic you are. I love your dogs and cats. The zucchini bread recipe is wonderful. Thank you for sharing all that you do!

Just found your channel 2 weeks ago, and have been watching nonstop ever since. Absolutely in love with your lifestyle ❤️. Looking forward to more videos. I especially like the videos of you cooking and foraging throughout your backyard. And yes I love the fishing, I would enjoy watching more of them. The garden is absolutely gorgeous 😍. I'm a true fan of your channel. Blessings to you both.

I love how organized you and hubby are...love listening to you guys because you dont talk over each other

This video helped me make my own canned bread. I never heard of it till I seen you both do it. Thank you for bringing this to us all.i could listen to yas all day long.

Ball has wide mouth jars that holds 3 cups called pint and a half. They don't have a shoulder. 💝☀🌵

I watched you root cellar build videos this morning and liked what I saw, so I subscribed. My wife will love you two. I like that you're still kinda new to the off grid living and that your channel isn't that old. Means we as viewers, we get to see y'all grow. Thanks for sharing with us!

Your garden is much larger than you make it look. I'm impressed. Thank you

As a single person who has visited Fairbanks during June and been up north of the Brooks Range, there is no way I could feel comfortable living up there alone. Trips to Dead Horse. No way. Kudos.

Theresa & I just wanted to say that you two are doing a fantastic job. The amount of work you two have completed has been awesome. keep it up. As always great video and very informative.

That bread looks amazing. I love rendering lard.

Love the zucchini bread idea.. Thank you for sharing.

It’s so cool to see the progress you two have made and in the two months I have been following you guys, you have also grown by 16,000 subscribers. That’s cool too. Good job and Thank you for all your hard work.

Absolutely beautiful photography, shows your sensitivity which to me means everything. I will keep watching the video and how you do your preserves. I admire you both and love you for being so generous as you are. Thank you 🙏

I use that gorgeous lard for moisturizing my face! It doesn't smell and I just warm it up in my hands and spread it on. SO luxurious!

I find it amazing that so many recently found your channel such as myself. What a great video from two intelligent out of the box thinkers after my own heart. I grew up helping my mother can in the summer without air conditioning in Kansas. At that time it was a chore, but now it is quite enjoyable. Most importantly knowing exactly what I am eating, and with few word ingredient labels, instead of the bazillion words I can not pronounce nor do I care to know what they are from Big “Pharma” canneries, for I shun such foods. May Peace always reside in your home and may you prosper and be in good health all the days of your lives. Blessings from the Upper Texas Gulf Coast! !

I love all your videos, and love the canning ones. I have learned so much. And love how she gets into the wild with food to. Naturally grows. Love you too.

So nice to see, you are eating so healthfully! All the right stuff. Then all your work, you should live to be 100! Easy.

For the canning commenters out there: please try not to judge these two for living their own lives - not just because we shouldn't be so judgy, but also because their decision is backed up by science. No I am not saying that we all should can this much zucchini bread, nor am I saying that the National Center for Home Food Preservation is wrong. In short, many canning guidelines are (for good reason!) incredibly strict and are intended to protect those who live modern, busy, distracted lifestyles. By putting in place systems and practices to store and eat food well below spoilage temperatures and times @SimpleLivingAlaska plays within the rules of food safety under their conditions. I have researched primary literature on canning recently and encourage readers to check out Lake, et al (1985), Aroumoni, et al (1994), and Tarkhashvili (2015). Specific to this video are 3 specific observations 1) non-inoculated (i.e., not intentionally infected) breads did not have clostridium growth after 90 days at ~95 degrees F 2) Clostridium growth and toxin production even after intentional inoculation with vegetative cells (not present in cooked materials) is incredibly low below 50 F, but much higher at room temperature. 3) High-volume canning (i.e., gaining experience) and eating goods within 6 months correlates with reduced botulism. They are experienced in appropriate methods, and are storing these below 50 F for less than 6 months.

Yes ! I rendered leaf lard in the crock pot a few weeks ago. Turned out very well. I did put some water in the pot but it cooked off. Thanks for sharing lost life skills!

Canning bread wow. I never knew you could do that!!

Nice to see your husband actually helping, not sitting in front of a television. Lots of respect for that! I live in the city, so I purchase the lard I use, but I do make several types of bread, including (and my favorite) sourdough. Thank you for your video.

I know it’s too late but a time lapse of your root cellar being filled would be so cool! Love the vid and now I wait for the next one :)

This music is so relaxing. I needed that today. Love the drone footage and footage of the area. Love canning videos. Never canned bread.

Soul mates you are. Bless you and thanks for the vids.

You two seem to keep getting better with these videos. Wife and I can't wait to try both these things. Keep up the great work !

Thanks for explaining rendering. Now I know.

I remember rendering lard growing up. We always had donuts made with the fresh lard. We baked the skins and had a lard press to squeeze the cracklings.

I love how you did the bread!❤️❤️

I love watching you enjoy your beautiful life in Alaska,you bring peace to my life watching you

Render lard in a slow cooker it's so much easier, drop of water in the bottom though to avoid burning.

Great video! I never thought of canning bread, what an amazing idea!!

I think I've watched all your videos. Amazing your journey so far. Lots of the things you do my grandmother use to do. Love you'll.

Just love this channel. So glad I happened upon it. Trying to watch all of your videos. So educational and with the way things are headed these days it is common sense to learn as much as you can.

Grind the Cracklings down to a powder and use as a coating on fried Chicken or Fish. Really great flavor.

The cracklings do well as an additive for meatloaf

Your kitchen is totally rustic country ADORABLE I just love it 😍

I have no idea how many times I've watched this video the intro an aerial camera work is phenomenal.

This couple is so much in love, that is obvious. Don't y'll think they would make such good parents? They work so hard and they always work as a team.

I hope everything is ok. Looking forward to your next video.

Without a doubt, you guys are Great!! Keep up the fantastic videos! Thanks for sharing a piece of your lives.

You learn something new every day, this was a great video! Thank you all!

Because of you guys I just tried this with my bumper of zucchini! It came out great! Looking forward to seeing how it lasts… or IF it lasts with my husband’s sweet tooth 🤣

The crackerlings made me soooo hungry :-)

Beautiful intro! You do a great job of explaining step by step in your videos. Thank you for sharing your life with us!

I didn't know you could can bread like that, how awesome! Thanks so much. I can't wait to see how full the new root cellar is getting, y'all been caning up a storm. So proud of Y'all! God bless!

I've never tried canning bread but it looks awesome! I've only had the store bought canned bread. Now I need to find some recipes to can it!

Subscribed. It's refreshing seeing a couple around my age that can and homestead. My husband and I want to start a homestead and it's nice knowing I'm not crazy haha

So creative, you two! Thanks for sharing your work and life.

your both amazing .working nonstop everyday!

I did this 16 years ago for Christmas gifts. I made 5 different kinds of bread. I bought different Christmas materials to put under the ring and tied raffia with a label stating the kind of bread around the ring. Everyone who received them loved them and really enjoyed being able to have them months after the holidays.

Wow I never knew you could can bread!! Don't throw away those cracklings; they make wonderful crackling cornbread and they're good for flavoring your beans and soups. I like to use crackling for my collard greens or string beans when smoked ham hocks and smoked neck bones aren't on sale at the market. You can freeze them and they will store 6 months or if you vacuum seal them they will store even longer. They also make great gravy. Thanks for sharing the recipe :-)

Great opening shots, close-ups and drone, showing that magic time between Summer and Fall. I know Eric helped with cleaning the pots, pans and bowls and that makes me feel good. 👏👍😃

Learned something new!!! Canned zucchini bread! LOVE IT!!

Came to see the bread subbed for the cracklings! (now I'm really craving fresh cracklings lol)

I never heard of doing this before this was definitely interesting

Elizabeth L. Johnson said, Excellent video on canning bread! Never heard of such a thing and am glad you tried it to tell us it worked! And, I'm glad to learn about lard, and especially to watch you doing it; easier for me to remember.

Yummy! The house must smell wonderful, after rendering . Thank you for sharing. Thumbs up folks.

Thanks, didn’t know you could can bread.

I do a lot of canning, never thought of canning breads. I am going to try this with carrot pudding! No eggs, no flour, and absolutely delicious!

You folks are amazing! You work very hard. God bless you both!

That was brilliant! Yes I’m watching a year old video lol I’m on a roll & loving all the info yal’ve been sharing! Stay safe & be blessed ✌🏻💚🙏🏻

Love it , bless you guys...👌 ! 🌟🌟🌟🌟🌟 👍😊👍✔💚✔

I started canning cake, as my hubby loves chocolate cake, but doesn't eat much when he does, so calling it, is a food saver for us, Thank You for sharing, I made it though all the videos, looking forward to the new ones

Love watching you cook!

You guys are awesome. The cameo of the kitty in the video is classic. I learn so much from your channel and you are both very inspiring and work so well together!

New subscriber here and love the channel ... thank you for the videos they are informative as well as enjoyable to watch .

Just for you to try when you’re using a banana or bananas in any recipes try freezing them hard and let them thaw and they will turn sweeter and are easier to mash

I have watched your videos for some time now. I am so jealous of your garden & your access to wild salmon & other animals. You both make excellent videos. You explain what you are doing so well but without beating a dead horse as some You Tubers do. Thank You!

I rilly enjoy your canning shows

I render my leaf lard in my slow cooker..on low.. It takes a while but gives the cleanest taste.. And the other fat lard I render in my 18 qt electric roaster...

Watching you guys is like going to school! Lol! I always learn new stuff.

I love y'alls lifestyle! An watching your videos keep them coming I'm learning so much

Wow, I very much enjoyed your video. I also would love to try that zucchini bread it absolutely looked good. Thanks guys for inviting us in your daily adventures.

We feed some of our cracklings to the dogs, they love them.

Hello my lovelies, what a day in the kitchen hey? The lard looked wonderful and I'm positive it will taste wonderful in whatever you cook. Now the zucchini bread in jars is just bloody inspired cooking in my book and I cannot wait to make some for hubby and I. The pint jar is perfect for two people to have it for two morning teas. . . .oh hang on I forgot hubby eats like he invented it lolol, so maybe one sitting only. It did look wonderful and I look forward to trying it. looking very forward to your next video. Hugs, Michelle

Your garden looks gorgeous from above.

Just found you two. Been binge watching till I have seen all of this channels videos. So looking forward to your next post. Amazed at how much you have accomplished so far.

I have never seen bread canned. That is amazing. My mom rendered lard. It made the best biscuits. She would make Cracklin cornbread.