One YEAR’S Worth of Food | HUGE Pantry/Root Cellar Tour | 1000 Jars 

Hi there! We have a new tour pantry tour for 2023! If you'd like to see the updates from this tour, please check it out! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-HoSw00MPPR8.html Thanks so much for watching! Warmly, Chelsea

You see, in my humble opinion, I believe that this version of food managing and production is what was meant to be the standard in a majority of households. I think the world would be better off and people would be happier spending more time doing something as meaningful and purposeful as working hard for food and appreciating the effort required to produce a healthy food supply. The industrial revolution was a crazy thing

Моя русская душа радуется, глядя с одобрением на такие отличные запасы!

If I had known society stood a very real chance of collapsing somewhere in my 40s, I would have gone into botany and agriculture instead of computer science.

my grandmother was a master canner, and gardener. seems like everyone in my family has almost given up this lost art. I worked as a from scratch cook at an italian restaurant in 2010 and have moved onto curing, making aged cheese, beer, cider, wine, fridge pickles, saurkraut, kimchi etc (barrel aged dark beer) pasta, bread, jams/jellies (wine is effing HARD to make well) and I have a large winter and summer garden (zone 9) and making and freezing several gallons of marinara from our home grown romas every year etc. the last realms I have yet to touch is canning and grinding & aging various cured meats. (only ever made prosciutto) but I REALLY want to continue her legacy and learn to can

Excellent pantry tour. My wife and I put up more than we can use every year - I guess we are used to having kids around. Just a note to Dan - I learned from my grandma to fill empty jars with clean water (clean used lid and ring) and return them to the back of the row. It solves several problems like storing empty jars, keeping product to the front looking organized and you never know when some emergency water might be needed.

If you have a barrel, fill it with clean sand, layer your root veggies in it. and they stay nice and firm. I am 79 years old, and clearly remember my grandparents doing this. Carrots, etc.A nice addition to your root cellar.

Turmeric not only makes the pickles look pretty but the health benefits of turmeric are fantastic!

GIRL!!! You HAVE TO try canning quick breads (banana bread, Boston brown bread, zucchini bread, etc) wide mouth pint jars, greased, filled half way with batter, bake @ 350* till done, wipe rims, lids & rings, wait for the pop. Awesome winter breads ready to eat in the summer. I've tried and test a jar a month, over a year and they taste fresh and moist. MUST use wide mouth pint jars, or the breads don't come out of the jars as nice. Tons of RU-vid videos on it.

Turmeric is not just good for color, it's a natural antiseptic and also antibacterial. Your pantry looks amazing. You worked really hard for it, thanks for sharing with us.

Holy smokes. My wife makes about a dozen jars of salsa each year and I thought we were doing great. 😂 Your pantry and canning expertise is next level. Awesome.

I became so scared of canning my own food that I bought a home freeze dryer. I “did the math” and thought it was my best bet. I feel safer with freeze drying but then again most canned food tastes better on certain dishes.

I'm never going to do this but watching everything that you are doing is so soothing to my soul. I'm just so impressed!! You're giving so much back, thank you 😊.

One suggestion. Store the vinegar on the bottom shelf, relocating your medical supplies above liquids. We've had plastic bottles leak, causing damage to items below.

GOALS! This was like being invited into someone's home after your car breaks down, and being shown the most interesting and fabulous things just to keep you occupied, all out of kindness. I'm so impressed with your preservation and organisation, you two are a great team! I hope I can manage something like this one day.

Getting dry food off a concrete floor is absolutely critical if you are going to want it to last long term. Concrete holds lots of moisture and anything placed directly onto concrete will always get damp. Those platforms you built from reclaimed timber are going to save you a lot of headaches regardless of flooding.

Tip: Store your plastic buckets of food on wood planks supported with small bricks underneath. The chemicals in concrete, sealants, and paints can leech into your buckets over time. I really enjoyed the tour of your beautiful pantry💗 Alot of hardwork went into that for sure!

Glad to see the strips for earthquake protection on the pantry shelves. I get so twitchy watching all these pantries being shown that are so vulnerable even to a large dog or child accidentally knocking a jar or 2 off the shelf. Nice pantry.

My grandmother used to put up 1000 jars or more when I was a kid in Montana. When you say you’re passionate about counting I completely understand that, it is the most satisfying and rewarding process that anyone could be involved in. It is a true craft that not many people are able to do or master well. How very well organized your space is….

My ex’s family makes their own jellies and jams. When they give gifts they usually include a couple jars just to use their inventory. My favorite, i ate several jars on its own, was Apple Grape jam. Stuff was heavenly, used it in PBJ’s instead of normal grape jelly. Absolute game changer You know what I also realized? While this pantry is expensive to replicate by todays standards, go back 150~200 years and it’s the holy grail of food

This is the most thoughtful, well stocked storage system I’ve ever seen. My grandparents and my parents grew big gardens and canned everything. This, however, is truly great. BIG HIP HIP HURRAY, to you guys. Do we get to see the garden sometime? Thanks for sharing, love this.

Hi, I`m 88 yrs. old, canned a lot when my children were all at home. But it never gets out of your blood. You have done a unbelievable job of growing, preserving, in such beautiful order. Feel sorry that I can`t do exactly like you. BUT in my journey through so many DIY`s I have learned a ton of information, and enjoy what we do now. For the first time I dry canned half gallon jars of garbanzo beans, red lentils, jasmine and basmati rice. Have also dry canned four different kinds of pasta, so really proud of those. I live with my daughter and son-in-law, so we share in all of this. And was given a gift of a dyhydrater so have done oregano, lemon thyme, english thyme, sage, parsley, mandarin orange slices, dried mandarin orange skins, tomatoes, and apples. I do have backup food, several kinds of beans, canned tomatoes, meats, oils, dried garlic, dried onions, and a lot more. I am fully convinced that even aside from having a full stock of food for your family, there is coming a time when food is going to be even more sparse than it is now.

As soon as you showed all of the jams, jellies and syrups I was overwhelmed with nostalgia of my mother canning chokecherry syrup, Saskatoon berry jam and syrup, apple jelly and sauce, rhubarb and strawberry jam, peach jam, dandelion jelly, etc. when i was just a kid. The smell of the kitchen was always so comforting. Thank you for bringing back memories 💕😊

All my life as a youth, living in a loathsome concrete jungle, I wondered what it would be like to go outside and pick food from a plant and eat it.

For your canned chicken and legs that you say is stringy, you can make chicken stew, chicken and dumplins or chicken salad for sandwiches. Hope this helps, I LOVE YOUR PANTRY and root cellar!

I have made about 1 kilo of wild Fireweed this year in Russia. It's rather popular here and many companies produce Fireweed tea. Also, there are people, especially in the country, who love making Fireweed tea themselves. Rubbing leaves with your hands is a physically hard and long process because you need to break up leaf cells so that they become wet for further fermentation. I use a different method: put the leaves in small plastic bags and then in a freezer for at least 24 hours (can be longer so you can continue the process when you have time, days or weeks later). Freezing allows leaf cells to break up. After that you can either roll the leaves with your hands as usual or, the easier way, to grind them through a meat grinder, and you will have granulated tea in the end. Then you ferment the mass and dry it either in the sun or in a stove. Some people love to fry fermented leaves, the tea comes black.

If you don’t like the green beans find some ham bones and some summer savory and make the most delicious soup. With ham chunks, onions, potatoes, summer savory and add the canned beans …..makes a great soup! I always add a small amount of cream at the table and fresh homemade buns with butter. Yum

You can make Brunswick stew with the canned chicken that is stringy. This is a southern favorite and it will not matter if it’s stringy.

Just to help you: my Mother stored carrots in large crock jars in sand she layered sand, (lay carrots sideways)carrots, sand, carrots, till full. It kept the carrots firm and so they didn’t become dry. She stored potatoes I believe the same way in a galvanized horse waterer.

I canned chicken legs and breasts together in quart jars and it’s also not very pretty:) But it is delicious in chicken enchiladas! I would suggest using 1 can of your legs/thighs with 1 can of your chicken breast. Should be delicious and help mask some of the texture you don’t like.

I love the concept of being self reliant and producing my own food growing fruit , vegetables , herbs , raising animals and supplying my own solar electricity and water this has always been a dream of mine . I am the kind of person who finds satisfaction in my hard work and reaping the benefits in the end results and I am working towards moving out to the country and living out my dream . Thank you for showing us the tour of your pantry it is an inspiration to me and encourages me to work all the more harder towards my goal . Cheers from Australia 🇦🇺.

grind up that chicken for chicken salad sandwiches. chop it small and use in enchiladas, grind for spaghetti, coarse chop for pot pie? grind for tamales. small chop for fajita nachos. rough grind for shepherds pie ( instead of beef) small chop for chicken fried rice. Treat the dog on Christmas :)

Wow your husband is a very good organizer bless his heart

The stringy chicken legs would be good in pulled chicken (sorta like pulled pork) using a zingy bbq sauce on homemade buns. Yum. That’s my suggestion to use up those hidden jars. 😂

I've canned a lot of salmon in quart jars, and in those, the canning time does pretty much dissolve the bones. It looks like you are canning in pint jars, which is probably why your bones aren't dissolving as much as you'd like. Although, they never just disappear entirely. They do get soft enough that they shouldn't be a choking hazard, which is my biggest concern with fish bones.

Carrots tend to keep better when covered with sand. That's how my grandma always kept them. Love your pantry!

You can easily survive the apocalypse with this

Your husband did a great job of not only organizing things by category, which you probably already did, but by laying them out so the colors are most beautiful. It is truly a beautiful Bountiful pantry.

Gophers taught me how to store potatoes for a full year and still be firm, moist and no sprouts. Gophers used one corner of my root cellar one year as a dump site for the soil they dug to make their tunnels. My root cellar walls were dirt on the lower half and the gophers made a 3” diameter hole in the cellar wall. They then brought the dirt from their tunnels and dropped it into my cellar in one corner. There just happened to be a small pile of potatoes in that corner. So the spuds got completely covered with about 5” of moist but not wet soil. I discovered them one full year after placing them in the cellar. I was blown away, they were not mushy and sprouting like spuds get after only six months in my cellar (we live in a zone five garden zone). Instead they were just like the day I dug them, firm and moist. I couldn’t believe it! Also if you put your carrots in damp sand they will store better. You can also just leave them in the ground outside and cover them with straw bales or bags of leaves for non frozen ground to be able to dig them. Stored this way they will also become sweeter. Plant them first part of July (in zone 5) for winter storage. Plant spinach in mid Aug outside and leave it unprotected all winter and in early spring you will have the most delicious, sweet spinach. Plant cabbage in early spring and start harvesting as soon as the heads are softball size but don’t pull out the plant. Leave it growing and it will produce 4 more heads. Thin them leaving only one head and it will grow into another large head. For fall cabbage, transplant mid July. Doing these things will give you 5 months of fresh cabbage plus what you store in the root cellar for the winter.

I took a machnics car repair course and I am now completing electrician's training and hope to graduate next year. Not only do you need to prep, you also need to develop important skills. I wish I could afford to do paramedic training. Every American must try to be a skilled, prepared and educated person.

I am watching all the way from India and this is soooooo important. Thank you for your good heart .

What to do with the chicken: Chicken Slurp Gravy - chop to size you like or shred; make like a thickish cream of chicken soup; goes well on: fried potatoes; mashed potatoes; baked potatoes; biscuits; just about anything you usually put a good thick gravy on. We get ours from an old recipe my husband's mother used to make for chicken & dumplings. Great pantry!

My goodness, the pantry has turned out so beautiful and well organized. You can both be real proud of all that hard work!

I have found that adding a small amount of acid, either lemon juice or vinegar can make a canned soup like your beef stew taste fresh.

i love the safety bar for your canned food not to topple off the shelf!!! brilliant!

Omg... I remember when you first started and use to sleep on the kitchen floor! lol... Your kids were little. Now they have their own gardens? wow... how time flies. You have grown! You worked so hard. You deserve it. Congratulations!

Chelsea I think you are an incredible woman!!! All of those canned foods are hours and hours of work and I’m like you when it comes to preserving foods. I absolutely love how well you do it. I also respect your knowledge that you know you aren’t the best cheese maker or the best tincture maker and I think that’s very smart to realize it and to accept it and to know that there is another way of dealing with it. Simply order tinctures from a reputable maker. Besides maybe Dan will be able to try his hand at cheesemaking and perhaps he will be able to show you how to do it?! Why not?! Do you make your own apple cider vinegar?🥰🇨🇦❤️

I used to have a friend from Washington state and he was a bee keeper like I was and told me about Fireweed Honey which he told me was as clear as water but tasted like honey. I wish we could have storage like you do but it is just not feasible in the triple digit temperatures we had all summer and also at our ages…76 and 75…all that you do is harder. I started grinding grains in 1980, started making my own mixes in the mid 1970’s and I have a sourdough starter that I have had longer then my oldest daughter who was born in 1974. I have a used 1973 Magic Mill that I bought for $100 dollars in 1980 when I bought my first Bosch Kitchen Machine stand mixer. I love Bosch products…they are made to last. I also have a newer grain mill…..not a Whisper Mill…darn, can’t think of the name. I buy exclusively hard white wheat because we prefer the flavor and taste of the hard white wheat over red wheat. I have every attachment that has ever been made for the Bosch U Niversal mixer including several that are no longer made like the potato peeling bowl…which is great and I have the spiralizer attachment. Some of my grandsons love that one. I enjoy the ice cream churn…so easy…only thing is that you can only make a quart at a time. While I have two stovetop pressure canners, last year we bought two 12 at. Presto Precise digital electric pressure canners. I really love using them. I can do 5 quarts in one while canning 7 pints in the other one. Easiest canning ever. I know that doesn’t sound like much but all of our children are grown and it is just my husband and I…our two tiny inside Maltese rescue dogs, two inside cats…10 outside cats and 4 outside dogs…oh, and our 50 something chickens including a small flock of about 20 Icelandic chickens and roosters. I have had a flock of backyard chickens for over 50 years now. Sometimes I just can’t believe that we have been married almost 41 years, that our kids are all grown up AND that my second daughter, 4 th child, is now the grandmother of a one year old baby girl! Where has the time gone? I don’t know but I know that I miss my oldest son something fierce. Losing a child, no matter their age is really HARD. Enjoy your youth and your good health…both are fleeting. I totally enjoy your videos. Nancy Curtis, who lives deep in the piney woods of east Texas…….keep those canning videos coming!

The pantry is a spectacular work of art! So pleasing to the eye. I’ve always loved your root cellar. It’s like a mysterious secret hidden space. I don’t think many true root cellars exist anymore. Be well and stay safe, Doc❤

Chelsea, I think you set the standard for Canning Pantry Tours on RU-vid! Three Rivers Homestead, Homesteading Family, and That 1870s Homestead are right up there with you, but with 11 kids, in freezing Canada, you really take the cake! My suggestion about canning chicken: cut up whole chickens, freeze the parts, use the carcasses for stock and soup. Canned thighs are a waste of my favorite part, frozen is better. I like using canned drumsticks in a Basque chicken stew whenever I can get good Spanish chorizo, which isn't often, so I usually just pull it off the bones and use it for soup or mushroomy casseroles. Frozen chicken breasts are useful in so many recipes so I like getting them at the whole chicken price for the effort of cutting them up (I spent one day cutting up a dozen chickens and after that I got very fast, same thing with duck!)

For the stringy chicken, you could use a food processor and then put them into chicken enchiladas or do stuffed bell peppers or even Emulsify it and make your own chicken nuggets.

Because you asked for advice about your canned chicken legs… When I can my chicken, I cut all of the meat off of the bone and dice it. Then I parboil it to about 2/3 of the way cooked through, add it to the jars and cover it with the same water I boiled it in. Not only does the meat come out SUPER tender, but the liquid in the jar is the most delicious chicken broth I’ve ever had! Since the only ingredient in the broth, other than chicken and water, is canning salt, the broth can be used in so many versatile ways. Canning my chicken using this method has also cut way back on the amount of stock that I have to can each year, because I can just use the broth from the jars of chicken. Hope this helps!

Good afternoon Little Mountain Ranch. Now that's what I'd call a well stocked pantry. Thanks for sharing and have a great weekend, you wonderful strong, self-sufficient offgrid woman. 😎😉🌹🌻🌼

Wonderful progress & great tour with comments of what your family likes! Thanks for sharing! We have a short growing season in Central/west Alberta also. My daughter & her partner bought an acreage with greenhouses & I was gifted many hundreds of tomatoes to can this year! I’m in my 7th decade so it took me several days to do them (first time making canning salsas & spaghetti sauce), so anyone can learn! Many blessings to your wonderful family! Great organization of your foods! 🤗❤️

Dang, this women is a savage! Amazing job young lady and well done!!

I only today came across your channel. I grew up canning food every September and I think the diversity in your pantry is impressive. Well done, and thank you for sharing! I pray your family keeps enjoying these in good health for a long, long time.

I’m left speechless looking at all your hard work. On top of all the cooking and canning you casually mentioned you do 3 loads of laundry every day! 😳 Good Grief! I can only hope your husband treasures you for the incredible housewife you are. 👏👏👏

Yours is the most extensive pantry, cold pantry and root celler I've personally visualized. I learned basic canning from my mother and grandmothers who canned a lot, but not in the amounts that you've done! Very informative and impressive tour of being prepared for long-term nutritional needs! This is the first time I've seen your channel. Thank you for sharing your life with us! 👏👏👏👍

In Serbia, this is completely normal and everyone does this. The meat is not preserved, but salted and dried, and that's how we get prosciutto. Vegetables are kept in jars in a liquid made of water, vinegar, salt and sugar. Jam, marmalade, jelly and something we call sweet are made from fruit. We also make ajvar, which is roasted, peeled, ground and ground red pepper. We also store tomato juice in bottles. Babura peppers are usually left and frozen, which are cleaned and hollowed out and thus frozen and ready to be stuffed, we call them stuffed peppers, they are stuffed with meat and rice. We also freeze whole tomatoes and red roasted peppers. We make syrup for juices from fruit. From ,elder, roses, cherries, nettles, etc. We also leave spinach, swiss chard, and nettle to fill the pies. Dry the red peppers and then fill them with beans. We pickle the cabbage in barrels and when it is pickled, we make a dish-sarma from those leaves, fill the leaf with meat, bacon, rice, kill it and cook it all night on low heat. Many dishes are made from that sauerkraut. All this is the most normal thing in my country, Serbia, and most families make all these things or some of them and put them in the pantry or basement.

Very awesome. While it is just the two of us.. literally lit a fire in me. ❤ no one ever says the kids wont come back or my family come it. That can totally happen. Lets get busy!

For your canned chicken, my suggestion would be the following: 1. Grind them up, add a couple of eggs, and a little bread binder and make a basic sausage. Then make nuggets size pieces. Bread each bit of chicken as nuggets and then fry. 2. If you have ever been to a fast food joint that makes chicken sandwiches, it's just a large chicken sausage 3. For Asian food, grill the chicken meat, and add a soy-based sweet sauce over rice. 4. Thinly cut the chicken and then dehydrate it for jerky 5. Canned chicken pot pies 6. Mince the chicken to then make Asian dumplings (add garlic, ginger, and green onion and if you have gelatinized fat, then you can make soup dumplings, and don't forger a little MSG.) if not, make pot stickers Just a few thoughts. If you want any recipes, I can create various recipes based on your pantry and or authenticity.

I would use the chicken that looks "yucky" in a chicken tortilla soup. Also, you could add the green chili that you said the kiddos don't like as much in that soup. Just a suggestion. My kids love that kind of soup. :)

A suggestion for those canned green beans that you don't like. This is American "southern" style. Drain the beans well..in a colandar for an hour. Add to a saucepan with some bacon drippings. (American smokey cured bacon) Another way would be to drain green beans well. Melt butter remove from heat, add grated fresh garlic, add beans and heat. That canned chicken that is too stringy....drain , reserving some liquid. Pull chicken apart with fork, add sauted onions, reserved liquid and your favorite barbecue sauce. Serve on hamburger buns with sweet coleslaw. I actually put the coleslaw right on the bun with the barbecue meat. We have this made with pork instead of chicken ...."very southern". Enjoyed the video. Reminded me of my grandmothers cellar. Always cool in summer and where the canned food was stored. She also made and canned homemade pork sausage and pickled whole green beans. Enjoy.

We use to store our Carrots and potatoes in sand. Here in Canada with the freezing cold, they would never freeze that way.

All the way through this video I've tried to think of the perfect word to describe how beautiful your pantry is..an all the hard Dan has done to make your dreams come true..the word that keeps coming to mind is BREATHTAKING..🏆❤️❤️ absolutely breathtaking

This is an amazing tour! Way to go! Before you give up on green beans, if you can grow your own, pick the beans quite young, before the bean inside has much shape, they are like candy, so good and different from the green beans you buy anywhere!

Have you dry canned beets?! It’s the only way to do them. Absolutely delicious this way! Cut and pack in jars. 1 tbsp water per pint, salt as usual. Process. Works for carrots and father in law asks for these!

Chicken and dumplings, chicken and noodles, chicken and rice, soups, creamed chicken over biscuits. All very delicious with canned chicken

I am Canadian retiree landed in the middle of Poland. I started quite successfully veg gardening so all ideas for food preservation are wonderful. So far I eas mostly feeding my friends and neighbours and started preserving. Gorgeous pantry, thanks for showing!

My mother used to make cranberry sauce...with the real cranberries, water, sugar, and put on the boil, when the berries start to burst, she would (and this is in winter, mostly, put the whole pan out on the snow with a lid and it would jell instantly...there usually wasn't enough to can as we devoured the lot....my mother in law only likes the store-bought...its alright, but the fresh stuff is more to my liking...

Amazing. Planning your food for a year, growing it yourself. What a healthy thing for you and your family!!!!! Healthy now, good for the earth, excellent for your mental health, healthier in the future, leading a positive lifestyle by example.... The benefits of what you are doing go on and on.!

This is great, but the bags close to the floor should be placed in waterproof bins. A few inches off the ground is no where near high enough to keep them safe from flooding. Water can easily get up to over 2 or 3 feet before you even notice.

You and Dan are great partners. The shelves are absolutely beautiful as are all of the beautiful jars of canned food.💥

Love your pantry tours! If there were awards for “Pretty Pantries” you’d win hands down😉

If you have not already you should write a book about pickling and canning. Please include things like cost and loss of product. We live in Southern US and rarely get snow. I would be more worried about spoilage from the heat. As you read you can tell that I know nothing about this process. However these days it's a need to know with skyrocketing grocery prices. You spent a lot of time creating all of this food. And it is clearly needed where you live. Your video is inspiring. I would love to see more videos. I will look for the ones you have already created. Thank You for sharing.

After we eat Turkey. I always make turkey soup. Then make extra and can it. It’s a easy and great way to have a quick meal. Especially when you don’t eat Turkey that much.

What an absolutely beautiful bounty that showcases your family’s hard work!!! The canning shelves are particularly impressive.

For the canned chicken (legs and thighs) my mom always made chicken salad with them. Chop the meat up really fine then mix everything else you need for chicken salad. Its comes out as a nice paste and is super tasty.

I got a little emotional watching this video. This feels so natural to do. This is the goal. Its giving me something to strive for and i am grateful.

Therapeutic, money savings, time savings, piece of mind and plus for those OCD types that like organization you will feel fulfilled. All decent reasons to store food beyond the obvious of having more food.

I thought I'd done something wrong, because I lost my cabbages, too. Finding out that it's not just me is very comforting. So glad I found your video.

Chelsea, that was OUTSTANDING!! And, everything is so beautifully organized and displayed. Great job by you, Dan and the kiddo’s. Thanks for letting us see it! ♥️🙏🏼♥️

It is brilliant how this pantry is stunning and all the hardwork behind it! I did a video on my garden, but the hardest part is to harvest everything and put them in containers of freezer in time. I love how you rocked that, it will be one of my motivating video for the next few weeks, thank you !

Ohhh, ... grüne Bohnen Salat, den lieben wir ... Grüne Bohnen, Pfeffer, Salz, frisch klein geschnittene Zwiebeln, etw. Öl, etwas Essig, Prise Zucker, vermischen ... fertig !! 😋😋😋 Oder grüne Bohnen zum Fleisch als Beilage, Zwiebeln anbraten, Bohnen mit rein einfach erwärmen mit Pfeffer und Salz würzen, fertig ... 😋😋 Das ist eine wunderschöne Vorratskammer !! Grüße aus Oberfranken und ein schönes Weihnachtsfest 🌲❄️🍀🌞💫

Phenomenal job, Chelsea! The pantry looks beautiful!! Don’t you just love being able to display all your hard work in a way you can stand back and admire it? Great job on the shelves, Dan!

I use leg quarters to make chicken taco soup. Rachel on 1870s homestead cans her recipe of it. We are freeze drying ours.

I'm exhausted just from watching 🤣

Hi there, what a beautiful pantry and tour.... I have a great green bean recipe that has never failed me, 2lb cut green beans sliced or chopped, 1 lb chopped or sliced onion, cook green beans and onion until soft with 1 tsp salt- when cooked rinse well...add the following, 2 cups white vinigar, 4 cups sugar, 1/2 (half TBLS) curry powder (you can add more if you want to), 1 TBLS (table spoon) tumeric, 1 TBLS Mazina or cornstarch I think it is called,, put back onto the stove and boil for 5 minutes, stir frequently, bottle in sterilized hot jars, store as any other pickle or relish

My grandma cans her beats, but if she decides she wants to turn a jar into pickled beats she will pour the water out, and add pickle juice when she finishes a jar of pickles! She keeps them in the fridge and they are great! That is AWESOME that you were able to grow corn in 3b! I’m a new sub, really enjoyed this tour! I’ve put up approx 500 jars this year and have about 700 all together. I try each year to can more and more. I’m intrigued by this pickled Cole slaw as well ☺️

Very impressive pantry. Knowing how to store and preserve food is mandatory. Thanks for the video.

Nice pantry. There is a cheap tool contractors use for 5 gal paint and “mud” buckets to easily pull the lids. We have access to 1 and 2 gallon cheap bakery buckets. I store beans, rice, pasta and all the dehydrated potatoes in them. I roll stacks of buckets on the small wood dollies and if Im lucky enough to find some, the large planter dollies on wheels. Other foods like sugar and boxed mixes etc are stored in Rubbermaid totes. These also keep the foods off the floor. This way we don’t have mice issues anymore. Two cats helps 😂😂😂

We do this with wild Turkey meat which has an odd texture, we drain then process in a food processor to medium-fine texture, add onions, garlic powder, salt and pepper, mix with mayo for a sandwich.

All I can say is, WOW! I stand in awe at both of you.

This is a terrific and inspiring video. I dream of having such an organized pantry, but I'm not holding my breath! Thank you.

Your pantry is so pretty! If everyone ate like that they'd all have good health. My grandma use to do the same as well. I'd take a picture, blow it up n hang it on my dinning room wall...lol.🎉

@Little Mountain Ranch You might want to look up recipes for chili verde. It's a great way to use up stringy meat and salsa verde, all in one place.

You pantries are beautiful. I love how beautiful the jars of food look on your shelves. I like your root cellar as well. ❤

Spruce tip syrup or infused honey is wonderful in tea during flu season. What a great idea having an epi pen with the herbs. I will be implementing that myself!

You are what I call a “Food Gangster”. I just made that up!

I absolutely love the way you and your husband set up your pantry. That is so much work and it must be a wonderful feeling to be that far along in your food preservation. One thing I would say or suggest? You went to so much trouble to plant, tender, harvest, then put up all these wonderful natural foods and then store them in such a absolutely meticulous way, however if you were to have an earthquake? Glass jars banging against glass jars create havoc! But a thin strip of styrofoam placed between or around the jars will keep them from clanking and breaking. Thank you for sharing this with us It's been very inspiring, I'm digging out our root cellar Because of your inspiring video.