Here in the South, especially where hurricanes can keep the power off for a few weeks, most everyone I know pressure cans greens. If the stems are tender, I don't de-stem them - even on collards and broccoli greens, because the canning process will tenderize them, and they're really very good. Believe me, when you grow up poor, you learn to use most everything, and the pigs will just have to settle for a little less! Sometimes I just add a little salt; sometimes I can them in chicken broth, and sometimes I'll make a few jars spicy, but they're all delicious and shelf-stable. This also keeps me from having to can them in the aftermath of a hurricane, and I can use the freezer to stock up on more meat.
@@kathyazzariogabbykay6650 I will leave the pressure canning question to Miss Carol to answer. But I just wanted to add my favorite thing to dehydrate is Kale. I have sneaked more Kale into peoples diets by adding a handful of dried kale to soups and sauces than they have ever imagined ;)
I agree Carol. Not only do you need to have extra freezer space and power outages are a concern, but the small bags in the freezer get lost and only keep for a year or so. I started canning and pressure canning mine years ago and absolutely love it! Keeps a long time and no thawing required. Because of my location I use 15 lbs pressure, hot pack them (blanch and pack), cover with boiling water, and then process pints for 70 min and 1 1/2 pints or quarts for 90 minutes. I have even hot water bathed for 180 minutes with some success...you will know within a few weeks if you are successful. Never thought of canning them as you do...always thought just do plain and I can "liven" it up later.
@@kathyazzariogabbykay6650 I'm under 1000 ft, so 10 lbs of pressure: 75 minutes for pints; 90 minutes for quarts. The time is the same for meat and beans, too. I hot pack mine.
After 40+ days of rain, you'd get very tired of it. I think in those said days, we've had maybe 3 or 4 days of not having rain. It's actually been to wet to garden, so I'm planting all of my veggies in tubs. We are under a flood watch now. I'm so tired of rain. But GOD knows what HE's doing.
I wish I would know how that feels! Here in the north East we’ve had so much rain the last 2 years farmers and crops are suffering since they can’t get into there fields with tractors in a timely manner. It’s been really hard on everyone. I’d gladly trade you half of our years average rain just for couple more sunny days!
I don't have a salad spinner, so my Mom said the best salad spinner is a pillow case. Fill the case with your washed greens, twist it up and take it outside, and twirl away fast and hard. On a hot day, it's a refreshing spray of cool water and your greens are dry....
@@daniellebradley2728 yeah I know, but you see, I don't HAVE pigs, or chickens, or goats. I live in a small apartment, I can't even have a goldfish. ANY pet would cost me a nonrefundable $200 deposit. I have better things to spend $200 on. So sorry 🐷🐔🐶🐱🐴🐮🐰🐸🐹🐻🐦🐍🐺🐼🐵🐧🐠🐙🐯🐬🐳&🐲 the only pet I'm allowed to have is my husband.😉
Sarah-try using a colander (or something with holes in it) n pull stems through it leaving leaves in colander. Put thru bottom 1st, then thru the sides. Works just as well as the nifty tool u were talking about.
I like how you guys work as a team when you start things. I plant, work, harvest and preserve my garden. She mostly just cooks the food that I bring in. It would be nice if she would participate more in the farm that I am starting up. Yall keep up keeping up.
My personal rule for cleaning any food - eg. turkey, greens - is that I never put the food directly ino any sink, but rather into a dishpan which can be easily sanitized. The sink is too close to the potentially dangerous bacteria in the drain for my nursing taste. You and Kevin have an amazing array of self-reliance knowledge/ skills.
I wanted to tell you both how much I am enjoying your videos. You both have been an inspiration to me. I think you guys are honest and forth right about trials and errors that are made to help others learn. Thank you for your wonderful stories about your homestead and yourselves. You have shown that to never give up on your dreams. You guys are wonderful.
Hi Sarah and Kevin, you could also make Beet Leaf Roll Ups they are so delicious. And can be frozen. Recipe. 2 cups cold water 1 tsp salt. 1 cup rice 1 onion diced. 1/2 cup butter. 1/8 cup chopped dill if fresh/less if dry Salt and pepper SAUCE: 1 cup whipping cream or sour cream 1/4 cup fresh dill or 2 tsp dry 1 tbsp onion finely chopped. Salt and pepper **Place clean leaves in 200* oven to wilt. Cook rice in 2 cups water w/1 tsp salt. Fry diced onion in butter till soft, then add dill. Add the onion , butter, dill mixture to the cooked rice. Add s&p to taste, mix well. Place 1 tbsp of filling onto beet leaf & roll tightly. (These should be small, NOT big as cabbage rolls) make sure filling won’t fall out. Place in layers in 2 quart casserole dish. Mix together sauce ingredients till well blended. Pour over roll ups. Bake at 300* for 30-45 mins. till sauce is just bubbling at edges. Can make ahead and freeze then make the sauce fresh when ready to bake them. I think you’ll Love these!!
I love closed systems. Plant the root veg, harvest several successions of greens, parts you don't eat go to compost (or pigs, or making stock), cooking liquid goes on the garden as fertiliser, harvest and eat most of the roots, leave some to go to seed, replenish soil with compost (or manures from your animals) and repeat. No waste, awesome food, definitely worth it. Well done, guys. That's a ripper of a harvest.
Originally from southern VA and now NC....grew up eating turnip greens which we called turnip salad. It is yummy! We boiled it and sometimes made cornbread dumplings in the pot likker (juice). I season with a ham hock or other smoked pork fat. When I plant, I usually include mustard greens and sometimes kale so you get mixed greens.
Kevin, I was overjoyed when you were QUIET in the greenhouse. We don't get much rain in the southern Californian desert, so to hear rain was such a treat. Didn't hear not one gobble gobble coming from the turkeys. Maybe they were CHICKEN to come out in the rain? Lorrane thank you for the kitchen recipes. Can you can the greens? I don't have enough room in my freezer for bottles, but I have dedicated space to put up my berries
I grew up in Central Texas and my mom cooked the turnip greens and roots together ... nothing better - just add a pan of cornbread and some hot sauce made with Birdseye peppers and vinegar
I guess that's a southern thing. I am from NC and we make the same meal. Only now I make my cornbread with coconut flour. Delicious. Can't wait for my turnips to get big enough to eat.
So glad I found your channel!! I’m 75 and have lived alone for 30+ years. Have had small gardens over the last number of years, but have only frozen a small amount, and haven’t done any canning in probably 35 or more years! Watching you and Kevin in the kitchen & in the garden has given me a greater desire to have an even bigger garden even though I moved out of a big house with plenty of ground into an apartment last year with a small deck and very limited ground, but I’m improvising. Bought some lumber and made my own plant stands for on the patio, and have lettuces, spinach, and onions in fabric pots right now, and loving it. First time using fabric pots. I have a greater desire since watching you guys to cook more and make more things from scratch, and am loving it! I often think of you when I’m working in the kitchen now! I’m in PA and anxious to get seeds in pots; and tomatoes, peppers and other starter plants from the garden center in pots too! Thank you for loving what you do, and sharing it with us!!
I've been using the 18-gal food safe (#5) storage tubs for planting. You can get them at Walmart ($6) and other stores. Load the bottom with sticks, leaves, kitchen scraps, torn paper & cardboard etc to make compost. Then put your potting soil on top and plant your seeds. Happy gardening!
I was just talking about how much I want fresh lettuce! We live in Northern Il. and a greenhouse is on our wishlist for next year. We just brought home our first feeder pigs! We moved from the city to a homestead 4 years ago. WE have Layer chicken, silver fox rabbits, Nigerian dwarf goats our first year with kids on the ground. They are so much fun. WE watch your channel regularly so thank you for your help and inspiration! Stay healthy and happy!
I love cooked turnips and turnip greens!! As a child, us kids would get the bulbs, peel them and eat them raw. Yum!! Of course my mother was always canning anything and everything that was edible.
Am so surprised to see this video from a month ago -?- in your area I would have imagined far, far too hot, for Spring greens and inside a greenhouse makes it even hotter. Totally amazing!
Watched this video last night. I went to the market this evening and boiled some turnips for the first time. I grew up eating turnip greens. Thank you for the encouragement.
I grow more collards than we can eat fresh so I cook huge pots full, we eat some with dinner, and I freeze the rest. All they need is to be warmed up and they're as delicious as fresh. This extends the season for us.
I have been binge watching some older clips from the past today, and noticed in one from April 26th of last year you received your 100,000 sub. award! Well, in one year you have now hit 300,000!! ..... CONGRATULATIONS!!!!!
I love how you try to keep as much as you can out of the landfills. The pigs and Hope can enjoy treats and you get to enjoy the fruits of your labor. And the whole world is a better place for it. :)
Love watching you and Kevin. You explain things so well. I can but I have learned so much from watching you. You are an awesome instructor. I am 76 and have only been canning about 10 years but I love it. Before I always would freeze our food then I would worry about losing power. Canning takes that worry away Thank you
Sarah: have you considered a vacuum sealer? Best investment ever... and you can actually reuse the bags if you dont pierce them. Such a space saver in the freezer and minimal to zero freezer burn. But I am going out tomorrow and thinning my turnips for dinner greens tomorrow. Thank you both for all you graciously share with us.
You inspired me Danny. I order some turnup seeds.. then I found a bag left from last year with a large bag of turnips and one of mustard. Far as I am concerned that must be a sign from heaven. LOL Weather is stating to warm here a bit in Michigan so you know how happy I am to start getting outside again. I love my cornbread .milk and sweet onions. And greens just fits right in there with that. My old Mum before she died made the best pot of collards that I ever remember eating. I ask her where she bought them and she said she got them out of my garden. I said but I didn't grow any this year???? Turned out she was picking tops off my rutabaga ..
I watched an episode of Alton Brown's cooking show where he washed a big batch of turnip greens in the washing machine! It was so cool! I've always wanted to try it.
Nice job on the garden in the greenhouse doing very well. A lot of people don't realize when you cook down greens it looks like a lot in the beginning, but after you cook them they shrink.
This is great ! coming form a family of 5 kids, this is how my parents stretched their budget. it basic, healthy and full utilization of everything even froma small garden. and its not even out of poverty but just knowing how not to waste. granted some did go to the rabbits but greens were greens.
I know you’re trying to get away from plastic bags but we smush them after blanching into muffin cups freeze them then place in freezer bags. You just pull out about one per person maybe one extra one per meal and cook as desired. Love some good turnip greens😋
In Portugal we eat the greens of the turnip (we call it "nabiças" and the turnip itself we call "nabo" despite the translation in english being the same for both) and use it mainly in soups, we puree the soup and put the fresh greens in and let it cook until tender. It super good and nutricious!
I have enjoyed all your posts to youtube. You both are great at explaining the things you are doing. Keep up the good work! I enjoy all the information you guys are passing on!
Here in NL we eat turnip greens but we eat the stems and all! I love them and just throw them in the pot without taking the stems off. We cook them in the pot with the other vegetables like you would cabbage! Usually to have with a cooked dinner like pot roast and veggies! Thank you so much for how to do this so that we can enjoy them all year and not just during the harvest season. Thank you also for the ideas on how to enjoy them! Can't wait to visit the farmers market this weekend and get some to freeze!
I went to the Dollar Tree store and bought 8 dish pans for a dollar each, and use them for cleaning veggies, they sit flat and don't tip like a bowl may. and all stack in a small place. The rounded top is easier on the wrists after a couple of hours of snapping beans.
Great video and fantastic information. I know that you and Sara are Christians so I know that giving is a part of your spirit and life. During these troubled times we might think about what we can do to help others. Because food pantrys are having problems getting supplies for those in need we can all make a point of planting a row or two for those needing help. Since fresh greens are always something that is always in short supply at food pantrys the rapid growing vegetables would be something that could be raised and used. God bless, and keep up the hard work.
There is a Ukrainian recipe using beet greens and rice with cream. I tried it a few times and my family loved it. I now cook a simplified version. I layers the beet tops or chard with sautéed onions and rice. I cook this casserole using cream or half and half. A family favourite.
Excellent teaching video. I’m a suburban gardener and that’s exactly what I do with all of my leafy greens. Keep up the good work. There are soo many new gardeners out there who could benefit from your videos! 👍
Our family did a lot of outside cooking when we were younger. We live on the Gulf of Mexico in NW Fla. We cook a lot of crabs, shrimp and crawfish this led us to cooking fresh collards in crab boil with only desteming and washing as prep. The seasoning in the crab boil imparts a lot of flavor to the greens without a lot of prep. If I'm cooking just greens without shellfish to follow I use liquid crab boil to flavor the cooking water. Try it you'll like it.
Last year we grew so many kohlrabi we couldn't eat it all raw. We decided to peel the bulbs, cut into smaller pieces, and freeze. Blanching time was 3 minutes. They are delicious in soups and stews and are a great substitute for potatoes.
Turnip greens cooked with a ham hock broth then cubed potatoes, carrot coins & thick cut smoked bacon cubes crisped and tossed with cooked greens and. Hock broth yum
Hey guys love your videos! I just wanted to tell you how my mom stored greens and a lot of other things she didn't can. She would freeze them in a loaf pan. Then take it out and wrap it in butcher paper and label it. She used to freeze shredded Zucchini in muffin pans and nock them out and store them in a roll wrapped in butcher paper. Hope you don't mind me sharing. Thanks again for sharing your homesteading life🙂
I have fresh spinach from a friend and will try Pressure canning a small amount since I will not eat it fast enough while it is fresh - have not canned greens before but many people I know can greens successfully! I am using page 389 in Ball Complete Book of Home Preserving - I love this book.
I've often wondered what you do with your greens. I harvest and dehydrate. I eat them all winter. My turnip greens get cooked with the turnips. I use most of the greens from the veggie garden. Delicious
