The Lowdown on Pickling and Looking After Your Summer time Harvest

 

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Just Picked, Episode 14: Preserving the harvest

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Canning, Pickling and Freezing the Harvest on the Ranch

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2. Sterilize the jars The first think you must know about canning is that all jars need to be sterilized, so anything you plan to put food in must be boiled. They do sell special canning tongs to remove the jars from the boiling water, but you can use regular ones, too. I found rubber coated tongs work especially well to grip a wet mason jar. In some cases, drying is a great way to preserve your harvest. Drying requires the use of a food dehydrator, which can be a pretty long process.

However, if you love apple chips or you’d like to preserve your fresh herbs, it’s a fun and interesting project to get into. Here are a few dehydrating tip. How to Preserve Summer Vegetables.

So if you’re lucky enough to have a abundance of produce this year, or maybe you just found a really great deal on your favorite summer produce at the grocery store (score!!), this list will give you the information you need to preserve your food for the months ahead! Water Bath Canning. Julie has been a homesteader for over 10 years. She and her family live on a 4 acre plot of land in Southwestern Colorado.

Homesteading is a lifestyle of self-sufficency, characterized by gardening, raising animals, preserving the harvest, emergency preparedness and learning time honored skills to become more self-reliant. Canning is an ideal option for gardeners looking to preserve fruits and vegetables without having to take up valuable space in the fridge and freezer. Check out the following five steps to preserve your summer harvest: 1. Gather supplies. Collect canning jars of various sizes that will easily hold the produce you have. If you’re on the thriftier side, look for jars at garage sales throughout the year to have a reliable.

Equal parts vinegar and water and 1/2 tsp. of salt per cup of liquid. Its that easy to pickle your garden harvest!Next, add a teaspoon of pickling spice mix, a teaspoon of dill seed and three cloves of garlic to a quart canning jar. Stuff the jar with the zucchini pieces.

Save a summer day-in batches With The Big Book of Preserving the Harvest, even the busiest folks can create a well-stocked pantry of fruits, vegetables, flavored vinegars, pickles, chutneys, and seasonings. Step-by-step illustrated instructions, informative charts, and a host of delicious recipes make this an indispensable kitchen reference for cooks of all levels. Enjoy your abundant harvest of garden-fresh fruits and vegetables throughout the year by following the simple, satisfying home-preserving techniques in Keeping the Harvest. A reliable, easy-to-use reference for thousands of gardeners and cooks since 1976, Keeping the Harvest is now completely updated to reflect the latest techniques, equipment. Explore Martha Stewart Living’s board “Canning and Preserving”, followed by 957276 people on Pinterest.

See more ideas about Recipes, Pickling recipes, Food.

List of related literature:

Preserving the seasonal best is where canning and pickling come in.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

Within historic times, newer methods of food preservation have been introduced – salting, curing, canning, refrigeration, freezing, the use of preservatives, irradiation and most recently, high hydrostatic pressure.

“Fungi and Food Spoilage” by John I. Pitt, Ailsa D. Hocking
from Fungi and Food Spoilage
by John I. Pitt, Ailsa D. Hocking
Springer US, 2009

The most popular methods of preservation are canning, freezing, freeze drying, drying, or pickling.

“Foods & Nutrition Encyclopedia, Two Volume Set” by Marion Eugene Ensminger, Audrey H. Ensminger
from Foods & Nutrition Encyclopedia, Two Volume Set
by Marion Eugene Ensminger, Audrey H. Ensminger
Taylor & Francis, 1993

Industrial preservation methods include refrigerating, freezing or chilling, drying, fermentation as in pickling, adding chemical preservatives as in salting or curing, and more recent innovations such as freeze-drying.

“The Encyclopedia of Nutrition and Good Health” by Robert A. Ronzio
from The Encyclopedia of Nutrition and Good Health
by Robert A. Ronzio
Facts On File, 2003

There’s the old­fashioned but economical canning, preserving, and freezing for the future, and it hasaplace.But I think the most economical and environmentally correct waytoextend the season is to store the harvest.

“All New Square Foot Gardening” by Mel Bartholomew
from All New Square Foot Gardening
by Mel Bartholomew
Cool Springs Press, 2006

If we are going to preserve vegetables by canning them, and the season permits, it makes more sense to divide the crop into two succession plantings, to spread the work of canning out over a longer period of time.

“Solar Gardening: Growing Vegetables Year-Round the American Intensive Way” by Leandre Poisson, Gretchen Vogel Poisson, Robin Wimbiscus
from Solar Gardening: Growing Vegetables Year-Round the American Intensive Way
by Leandre Poisson, Gretchen Vogel Poisson, Robin Wimbiscus
Chelsea Green Publishing, 1994

To “preserve” is the act or process of preserving, by canning, pickling, or similarly preparing food for future use (Anon., Webster’s 1987).

“Minimally Processed Refrigerated Fruits and Vegetables” by Fatih Yildiz, Robert C. Wiley
from Minimally Processed Refrigerated Fruits and Vegetables
by Fatih Yildiz, Robert C. Wiley
Springer US, 2017

Brining and fermentation were primary methods for preserving vegetables before the advent of canning and freezing.

“Postharvest Technology of Fruits and Vegetables: General concepts and principles” by L. R. Verma, Dr. V. K. Joshi
from Postharvest Technology of Fruits and Vegetables: General concepts and principles
by L. R. Verma, Dr. V. K. Joshi
Indus Publishing Company, 2000

Fresh vegetables quickly age and spoil, but their storage life can be extended by such preservation methods as dehydration, canning, freezing, fermenting, and pickling.

“Merriam-Webster's Collegiate Encyclopedia” by Merriam-Webster, Inc, Mark A. Stevens
from Merriam-Webster’s Collegiate Encyclopedia
by Merriam-Webster, Inc, Mark A. Stevens
Merriam-Webster, 2000

Pickling and jamming not only help in preservation but also improve the taste.

“Essential Chemistry Xii” by VP Tyagi
from Essential Chemistry Xii
by VP Tyagi
Ratna Sagar,

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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165 comments

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  • I love that chopper gizmo! I have one too, and it saves so much time and energy! Thanks for all the information, very helpful ��

  • If you pick your tomatoes green, how do you ripen them? Always wondered.
    My sister and I made salsa with home grown tomatoes, jalapeño peppers, garlic, red onions, white onions, & zucchini. We bought green, red, yellow, & orange bell peppers, and more jalapeño peppers, and a few habanero peppers. Oh, added garlic salt, red cider vinegar and something else. Cooked it, canned it and ate it later either as salsa or added to spaghetti. The longer it sat canned the hotter the habanero peppers got! Whoo it was hot sometimes.

  • We are binge watching you older videos. Hubby says he thinks you have a secret army of people who help you do all that you do, because there seems to be no end of all you do! You’re amaxing! I’m inspired.

  • We here at Full Circle Homestead commend you on the work you do. We don’t think we have seen another young woman who works harder than you do. Thanks for the videos

  • It’s 2019 I have a question….
    You work very hard on your canning….how do you know if you will like the flavor in a new recipe?
    Especially if you get it off of the internet…?
    It would be my fear of it turning out like Aunt Bee’s pickles (Andy Griffin Show) and get stuck with
    a bad batch.

  • Erin you need to get a vacuum sealer like the one from food saver. Way better than the freezer bags. Just an fyi. Food will stay fresher longer. Love your stuff

  • You know I don’t think there’s any reason to stress over keeping your peppers and onions fresh.

    When my wife and I make salsa we make 5 gallons at a time. Usually once or twice a year and we freeze it.

    Because some family and friends prefer really hot like us, and some prefer at milder we make the tomato separate from the chile and onion. When we have both completed, we are able to blend the chilies With a tomato and taste as we go.

    Long story short we’re not process all your peppers and onions, and either freeze or can the results. Then when your tomatoes are ready you can process them and complete your salsa.

    Also, I don’t know how fast it sells her how much you make but it might do you well to make two or three varying levels of heat, This would allow you to do that

  • This has actually been something I have wondered about for a long time and never really looked into it. I just recently subscribed to you guys within in past couple weeks and have really enjoyed your content. I also just found out about your podcast that I’ve been listening to as well. So far I’ve found myself just enjoying all of it. Keep up the great work. And thanks for letting us tag along for the ride.

  • Have a question about freezing onions, do they turn out good? I would think not because theyre mostly water. Just asking because i dont know, as well as with greens, do they really turn out good after being froze and can you recommend how long they can be frozen before you have to use them? Thanks for your videos.

  • Thanks for sharing how you preserve your vegetables. You said that the winter Farmers Market starts in November, will you have your Beef there?

  • Mandolines are not really a good way to chop radishes. Radishes are way too small. I think you chose the best way. If you do decide to use a mandoline for anything, please remember to use the hand guard. I did cut the tip of my finger off because I didn’t use one. I now have a nice scar and some nerve damage there. Not bright of me.

  • You might want to look at a chamber vacuum machine.

    Such as a vacmaster vp215 basically it’s a high level consumer to entry level commercial machine. Think food saver but bags are way cheaper.

    Great tool to help persevere food particularly when you are going to freeze food.

    If interested hit me up I think I still have the discount code to get you a good chunk of money off

  • I just finished up saucing & caning the last of my garden tomatoes a couple of days ago.

    I agree, having home grown food in the freezer & caned does make me feel better going into winter ��

  • Good Job on your Garden Erin. When I was a kid all the relatives had alot of big gardens, The one aunt would have Kohlrabi and I loved picking them and cutting the outside off and then eat it like that with alittle bit of salt. I planted one tomato and one green pepper neither did that well, that was cause of the heat. Will try again next year. thanks for your video

  • Nice one Liz. Carrots, swede, leeks, etc etc as you say unless you have space then pluck them from the ground as you need them.
    I have a dehydrator, but another thing I do is to throw a tray or two (of the veg to be dried) into the oven after every meal I cook in it. You’d be surprised how quickly things dry out especially tomatoes!
    Steve

  • I have seen where canners can radishes but never kohlrabi. Seeing your makes me what to grow some in my garden next year. Always enjoy watching your videos Erin. How you raise a truck farm garden in Wyoming is amazing. I live in Texas and my father took the whole family to Wyoming at Thanksgiving for one of his hunting trips. I remember how cold it was.

  • Great job! I don’t know how you keep up with such huge gardens. I noticed in the last video you guys got some snow. We are getting pounded with more rain today in the NE.

  • Great video, now that’s a lot of work but knowing you grew all of it must be such a good feeling. Kohlrabi is a vegetable that we don’t hear much about, I’m going to have to try it some day. ������

  • Awesome job!!! Canning is a lot of work, but we’ll worth it! Never thought about picking radishes. I bet they will be great. You can also keep some of your tomatoes in a dark cool place and they will stay green, until you want them to ripen. Then a day or so on the counter you have a fresh tomato all winter long.

  • What a bounty your garden has given you this year! I love green tomatoes better than red ones. You can use them like tomatillos in Mexican recipes, pickle them (add some dill for a flavor blast), and, of course, slice them and fry ’em up. Make some salsa verde with some of them while you’re waiting for the rest to ripen. Ole!

    P.S. Bev, of OurHalfAcreHomestead, just posted a video on green tomato relish. She says it’s the first of a series of green tomato recipes.

  • Hi Erin, I brought one of those dicer machines a few years back and I think I used it once but thanks to you I now know what I will do when I come across some great specials on vegetables and fruit at the markets. I am so tied of wasting food and buy pre packaged frozen veggies from the supermarket where you dont know exactly how long they have been frozen for. What do you recommend is the optimum amount of time that we should keep frozen veggies in the freezer before they start losing their vitamins and minerals?
    Thanks for the great idea Erin and my love to you Mike and the kids.

  • Great video it’s nice to see someone used normal kitchen tools not 10 000$ tools or a 100 mph chopping it me feel like I can do it too. I remember doing that with my mom when I was young.

  • I made a delicious green tomato relish one year that went over super.Unfortunately the recipe is lost but it involves sugar,vinegar nutmeg,cinnamon,allspice and hotsauce.It must be cooked at least 3 hours and corn starch can be added as a thickener. It was great on burgers or any taco.My Mexican lawnmowing friends really appreciated the jars I gave them. Happy Cooking!

  • My wife LOVES that chopper! She uses it for everything vegetable. You’re loaded for salsa!! Lol nothing beats home made salsa!! See you Sunday!

  • PS. Added comments to the one below
    So thx for all you do and I’m so looking forward to your cookbook! Maybe then you can demonstrate some of your recipes!! Til next time…

  • Do you add the fermented peppers to recipes or just eat them straight from the jar? Also, how long do you let them sit? Should they be refrigerated after so long??

  • Hi again! Good to see you Erin! I still and probably will always find all what you do plus the gardens and events really amazing! You are soo efficient at all you do. Your presentation here had great tips and streamlined for easy preparation. Knowing how much time and work is involved I think because of those tips etc you still made great reasons why people would want to give a try with gardening to prep to enjoying

  • I’d love to be able to leave my carrots in the soil over winter. Unfortunately the cheeky worms absolutely riddle them or maybe it’s carrot fly. Lovely video Liz! Have a fab day. ��

  • You can make salsa with frozen onions and peppers??? Didn’t know that but if that is what you are saying then that is GREAT news!! Will stayed tuned for info. Thanks Erin!

  • There are some great recipes for Green Tomato Mincemeat. It is surprisingly good for people who like mincemeat tarts and pies at Christmas. I love the pickled radish recipe. It will be used here next season����What a super chopper and a great idea for making Salsa. I am so glad your year turned out well, you did have quite a start.

  • Hi, was wondering if you have tried the vacuum storage baggies for long term storage. I only tried them with meat. They seem to work well. More then doubling the storage life.

  • I like the video much. Now the vegetables choper ting ding. Are they available most anywhere. Or special items or what ����������������

  • Erin, try leaving the greens on some radishes & cook them in with your stir fry veggies, or throw them in a stew. They taste great.

  • Wow! That’s a lot of work! But worth it later.
    Thank you for the canning/freezing/pickling tips! We’re always looking for ways to preserve the harvest.
    Have you looked into any fermenting of the produce? We are just getting into that type of preserving.
    Thanks for sharing!

  • Good video. I’ve never known before what to do with kohlrabi before, so I’ve never grown any. I bet the cow would like it, though, so maybe I should grow some and try it, and if I don’t like it, I can give them to her.

  • We love onions here too.
    Would you can them this way again?
    The recipes that i can recall, pickling recipes with onions usually soak them in cold salt water before processing.
    These sound delicious.

  • cut in half then cut root to top. is way better than just rounds like this
    also doenst need to boil then, just put in the jar and toss to the fridge

  • Loved the video. Quick question…When you water bathed them for 10 minutes, you’re essentially cooking the onions? Does it cook them so much that they lose their crunch, like a pickle?

  • Hello. I just found your channel and I love it. YOUR is easy to listen to and watch. I was wondering if I don’t have apple cider can I use regular pickling vinegar
    tia

  • Hi! Seeing all these onions made me think about Alton Brown’s recipe for onion dip. He has a quick youtube video about it. It is absolutely so delicious!! It is easy to make and you will want to make another batch after the first because it is that good. Check it out!

  • If you cut onions from pole-to-pole (the top to the root) instead of around the equator they won’t release as much of the enzyme that causes eye irritation. You get half-moons instead of rings but they are less stringy.

  • We absolutely love pickled red onions! I have only found a recipe for refrigerator ones, so thank you for this! Do you happen to know the shelf life?

  • How long are they good for? Also no water in recipe right? After u take it out of the waterbath how long should we keep on counter?

  • “A mix of recipes” after my own heart! Just look at a bunch of recipes to get the basic idea of how it’s done. Then I make something from what I have in the pantry!
    Thanks for the idea. I will put it on my list!
    I am making batches of soup now because, with the heat, my cellar stored vegies are sprouting.

  • I am so happy that I found your channel just in time for canning season! Your videos are very well put together; super easy to follow, and I love that you share your modifications and your reasoning behind them. Thanks for sharing, friends!

  • So, you harvested them, and then allowed them air to dry. And then how long before the different varieties began sprouting?? Where i live you can basically do onions all year long. But we go through probably 3lbs each yellow, white sweet and red a month. So about 10 lbs of onions a month average. But it’d be nice to not have to keep replanting. Or buying in a grocery store.

  • That looks so yummy and a great idea! Reminds me of pickled red cabbage. I wonder if it would be good cold with cucumbers sliced as a salad. I’m inspired now to plant red onions! What kind did you plant? Thanks so much. God bless. ����������

  • You have another subscriber, love the recipe and the interaction between you both,,,, I’ll use your link for Amazon, thanks ����

  • Next time, use safety glasses and a paint respirator. My husband donned both of those while cutting a ton of onions for us to freeze for our French onion soup! It worked really well.

  • onions burn the eyes because of the sulfur that gets between the layers if you leave the uncut (and post-cut) onions in a bucket with cold water you’ll pull away the sulfur and stop the burning

  • basics #101.. if you can’t rationalize/see buying at the smaller quantities buy them in bulk.. Been doing this for nearly a decade and cut my food bills in half..I also have enough food reserves to last my GF and I through this Corona virus..If I had to I could stay at home for a few months…Now who’s laughing

  • Is the water bath a necessary step? Is the purpose for it to be shelf stable / preserving it for a longer period of time? I am new to fermentation and just was curious as to what a water bath does for fermented foods. Thank you

  • Absolutely love your videos! I checked the description for recipe / instructions but didn’t see exact amounts of the ingredients listed. Could you post the amount of seasonings, vinegars used and directions?

  • Oh those sound yummy. I’ve never tried pickled onions. I use to hate onions until I was pregnant with my kids and I like them now because I craved them then LOL. I’ll have to try and do a pickled onion this year. With all the canning you do you should invest in a food processor. I got one because of all the salsa I would make. Cuts the chopping job down by over half.

  • Lol @ Todd taking a big whiff of the brine. ������
    I’ve never successfully grown onions and have studied your onion videos in the hopes of changing that this year. �� I followed the RUTH stout method for potatoes and was successful so, I’m hopeful this will too. Thanks for inspiring me to keep trying and getting better. Lots of love from NC.

  • We had our first onion harvest this year and we are already out. Do you have any recommendations for a long day onion that stores well? Heather

  • When I have extra onions, I cut them into little petals and bake them up, then dip them into a zesty sauce! It gives kind of a “blooming onion” experience without all the calories of the deep fried breading.

  • You could make an onion stock with the skins & the toss away pieces, After you cook the fore mentioned can for 40 minutes. you could also can them up in french onion soup. Please let us know how your pickled onions turn out sounds delicious. God Bless

  • I’m not sure if I would eat very many of these, but I know my kids would like them and I could give them for Christmas presents.
    Rachel, now that you need a new water bath canner, you should look into getting a steam canner instead. I have been using a steam canner for many years, they are so much easier and cleaner to use.

  • Use it for a planter for herbs etc. My recipe for the onions is same, except the red wine vinegar…I will try that next time. Red Onions have always been a hit of miss for me…I think they need more Nitrogen, I will add feathermeal (13%) this year to increase fertility in my organic onion patch. I tend to plant more than what I think I need to compensate….then when you get an unexpected bumper crop…watch out!

  • Maybe watch the kneady homesteader channel, she makes sweet onion jam and cans it. I made it last year and it is awesome! Use as a condiment.

  • A little trick that I use to keep the tears at bay! Leave the root end intact. It will help hold back those gasses. Cut off the stem end, peel and slice all the way to the root. Awesome recipe. I really enjoy your videos! Keep up the great work!

  • I have both the mandoline and the simple slicer from Pampered Chef and by far prefer the simple slicer. It’s easier and simpler to use, stores with less of a footprint and can go in the dishwasher for clean up. https://www.pamperedchef.com/shop/Cooking+Tools/Mandolines%2C+Slicers+%26+Choppers/Simple+Slicer/1099

  • Let me know if you enjoyed this video and if you’re using any type of cold frames and what other things would you like to see videos on?

  • Would you or anyone know why my broccoli is already starting to produce little flowers before it even produces the actual broccoli? I’ve pinched off the yellow flowers to stop them from growing any larger

  • where did you get your chicken coop design? or did you buy it that way? okay and what brine are you using for those beets? cinnamon and beets are both blood sugar regulators so want to try that with my Mom.

  • i really enjoyed the soothing intro, the sun and blue sky, all this makes me curious to go out and care about my beets and kale.

    i may can the beets and try some kale soup for the family to can as well for the winter.

    thank you for the video. it’s motivated me to add some covering tunnel.

  • I am experimenting with Nourished Essentials Easy Fermenter as it uses no additional energy use such as cooking or heating. Only addition of off farm products is salt. Maybe you can comment on this.

  • Thanks for this fun video. I usually get my feet started too late. This year I sprouted the seeds in a sprouting jar before I planted them in the garden because I have had germination problems in the past. I let them go a little too long in the jar but they still seemed to transplant very well. But it was so late I’m going to have to put some real covers in if I have a hope of getting any Harvest. Thanks again

  • I love adding shredded beets to sauerkraut. The whole jar (I only make one jar at a time)t urns to the pretty purple color! I also like making kvass (a fermented beverage).

  • Another great video, I enjoy your videos so much, look forward too each one. Does my heart good the way you can work in the garden, God Bless

  • The beat greens are great as a salad. I boil them along with the roots and serve with a few a Tbsps of olive oil, diced garlic, S/P and red wine vinegar vinegrete. I love them. Even pickle roots and greens together. They are delicious!

  • I am thinking of starting my own garden at home for serval reasons…what books do you suggest I purchase. I have never planted anything, so this will be a huge project for me….lol

  • pro tip: putting lids in hot water can damage the seals and create a false seal that won’t hold. otherwise fun video:) thanks Luke!

  • Excellent videos you have. Would love to see some on vacuum packaging. I find it far superior to zip lock bags. Don’t have to blanch most foods.

  • Thanks so much! I’ve looking for a decent video on how to preserve my food. Some videos are too long or they just zip right through leaving me clueless. Once again, thanks for putting these videos together. Time for canning!

  • Can this be done with pigeon peas? I have a tree of pigeon peas and planning to grow 2 more trees. The peas grow in the winter time. Would love to save for the summer time. Love to learn more. 

  • A trick I use for blanching. I have a metal colander that fits into my large pot with the handles outside. I leave the beans in my colander and stick the whole thing in the pot of boiling water. when its done I just lift out the colander with the beans and stick it in the ice water. It is just a ton easier especially since pouring out huge pots of boiling beans and water into a colander is very tough with my arthritis.

  • A good way to get the air out of the ziplock bags is to submerge all but the top of the bag into water. Let the water pressure on all sides push the air out, then complete the seal.

  • You may want to get a three piece weight for your presto. Then you can put a 10lb weight on there and let it giggle while you go relax in the next room.

  • I have watered bathed green beans for 50 years as has my grandmother for over 70 years so don’t tell anyone they cant preserve beans with a water bath good god man do the research….

  • it is important to mention that after canning the jars if the lids make a noise when you apply pressure to them this is not a good sign because there could be air still inside the jars.

  • good advice about being careful with canners when removing from heat. when i was 13 i accidentally removed the lid too soon on a canner and got second degree water burns on my entire right side of my chest, arm and half my leg. i had to be wrapped like a mummy. be careful people.

  • It really is ok if jars touch the side and each other in the pressure canner. We have a small farm and I have an all american canner. When beans come into harvest I am canning for 2-3 days. If they couldn’t touch and I couldn’t load up my canner, I’d be in there for a week!

  • You make everything seem so easy and effortless. I can’t wait to try your easy methods from raised planting to preservation. Thank you Luke.

  • great video. Regarding freezing though.  Those beans are going to freeze into a giant clump, take longer to defrost, and be more annoying to store.  I’ve taken to ‘pre-freezing’ them on a large sheet in a single-layer. Once frozen individually, then throw them into the bag. They don’t clump unless they thaw/refreeze. They’re easier to manage, don’t build up frost/ice, thaw quicker, and if say, I just want a handful of beans (or whatever), I can take a handful and return the bag to the freezer without having to break a frozen clump apart with a mallet or defrost the entire bag.  This is particularly effective with berries. 

    Just my observation.

  • I am so glad I found you online, under youtube, and all the wonderful Preppers.  I have been doing canning, gardening, and all the ways to preserve, for many years, and it’s a pure love of mine to help feed my family, and you help with your knowledge, so keep the videos coming.:o)

  • im interested on your take of reactive pots in pickling. I read that your brine for pickling can be ruined and give your veg a metallic taste if you use a reactive pot. 

  • This was very timely for me. I’ve spent several years without success in trying to build up my soil to get production beyond a taste. This year, my work has paid off and I’m suddenly getting more vegetables than I can eat while walking back to the house! I need to store them, and you’ve provided a good starting point.

  • Hey Luke As always thanks for sharing your videos with us. Noticed you put the beans into the freezer bag and they were still dripping wet. My grandmother when freezing garden stuffs always said to make sure everything was dried of before freezing it, as the water would freeze turn to ice and ruin the veggies. Not that I’m saying your way isn’t right but I have to stick by my Gram.
    Keep the info and updates growing our way:-{}

  • I recently found you and I want to thank you for teaching me some ways to preserve many of my garden goodies and local produce around me here in Oregon throughout the winter months!  Picking peaches this week to freeze:)

  • Luke, so glad to see videos like this on here. Your channel really is growing and becoming even better than it already was! Thanks!

  • Great episode!!! I hope to give all three a try in the future. With the freezing… should the beans be dry before going into the bag or is that not necessary? Thanks.

  • I have been freezing mine in small amounts, I put them after they have chilled on a plastic sheet to freeze and then put in a big freezer sip lock bag, close almost all the way then insert a straw and suck out the air then seal the rest. I need to get a canner and start canning some, good info.

  • I found it curious that in Canning part nothing was mentioned about lids making a popping sound as they cool to indicate that they are fully sealed. From what I’ve heard this is a crucial part of the process to ensure long term food safety. As the jars cool the contents contract and pull the lid down by suction which will eventually cause the lid to make a popping sound. If the jars don’t seal properly the contents may go bad causing illness.

  • Thank you Luke and Sindy for all the great info that you share……………..
    http://www.theorganicprepper.ca/dept-of-agri-shuts-down-cell-of-potential-agri-terrorists-seed-libraries-outlawed-in-pennsylvania-08032014

  • Pink salt will discolor you hard work because of the minerals. Grey beans is what you get after time on the shelf. It has iodine in it + iron & minerals. They taste fine but look unappealing. You need canning salt. No fillers & no iodine.

  • Great video. This was part of harvest time when I was growing up. Canning and freezing the produce from the garden assured us of a good Winter of home grown food. Thanks for being a part of keeping these essential skills alive and available to everyone.

  • If you’ve enjoyed this look at the ways that I store our homegrown food, you may enjoy these other autumn videos https://www.youtube.com/playlist?list=PLa6906pLM92m17abn3plHTs0SAhIuSe6p

  • Hi Liz. Another really worthwhile vid. With all its trials and tribulations this year, the season will fly by and we need to think ahead as to how to store and get the most from our efforts. Just what we needed at a time when almost all the first plantings are busily (hopefully) making good. We’ve almost touched 90degF today. Did you get it and how did you cope? That pear was it this year’s? Ours aren’t at that stage still far off yet. Sincere thanks and best wishes Paul

  • Growing up, my mom froze all of the veg, fruit and butchering.everything tasted fresh all winter.
    However, during extended snow and ice,we had no power, we lost 2extra large deep chest freezers.they were full of garden veg and one with our butchered cow and a pig.. it made me want to can and dehydrate.. ( my mom still keeps freezer, but she is on a solar system now)

  • I used to fill two freezers and have now turned to canning. This year I put up over 500 jars of food, stored in the basement. I like immediate jar satisfaction. Does your pressure canner work on your glass top stove? I have only ever seen them used on gas so very curious. I use a propane turkey fryer I picked up on craigslist for patio waterbath canning. And Pickled cauliflower is the bomb:) I have been canning 60 years and it is much safer today! Best and thank you!

  • Really interesting vid Liz, I am an urban allotmenter, and soon to be very small time! smallholder. I find your vids extremely interesting, informative and enjoyable. I have learned loads, and will certainly follow your pressure bottling/canning journey! Thanks for sharing x

  • Hi liz, love your channel.
    I’d love a video on dehydrating foods, ive had a few disasters doing it in my oven, thinking of investing in a dehydrator as summer here in New Zealand the last few years have been hot and the green house has been full of tomatoes! Thanks for the great content

  • I made and canned applesauce for the first time today. I gave a jar away as a gift and it felt really good!! Thank you for all of your awesome videos Liz! Bless you❤

  • Just pulled my last caulie.. ambivalent feeling! I’m leaving in my swede and carrots like normal and pull them as needed, works for me ��‍♀️

  • Thank you liz. This is an Brilliant video. I will keep my pears in the fridge from now on. Jaime at Guildbrooke Farm has much experience with canning. And its a lovely channel. Xxx I can’t wait for your next video. ��

  • So glad that you are getting into canning the next years I have to cut down on doing it to empty my pantry. Once we moved I will get back into it and I will get a few large freezers

  • Morning Liz ���� some good tips there �� bucketing down over here in the Dordogne. Was glad I managed to pop into your live, even for a few minutes and nice to know what you did through the summer �� seems quite far away now lol. Big “Gourde” is a handsome chap ����… big hugs ����������

  • Storing food in the bedroom made me laugh, thinking of Tom and Barbara doing that on Good Neighbors�� I love my Presto pressure canner. Just started canning pc three years ago.

  • I saved up and imported an All American pressure canner. It’s fantastic for meats. I also dehydrate. Saves soo much space in the freezer. Definitely worth it.

  • So excited for you to start pressure canning. Agree definitely look at living traditional homestead videos.
    I find canning one if those things that when you have a couple of jars, you keep opening all the storage areas as they look so pretty……
    Looking forward to seeing some ugly chicken.

  • I have done a lot of canning with water bath, but I’m
    Interested in the pressure canning, which I am afraid of! I have two freezers however we are in Eastern NC and we can have power outages, I lost one whole freezer one year due to a Hurricane!!

  • I have avoided pressure canning like the plague Liz as I’m petrified to use one haha. I too use all your methods. It’s a pleasant time of year when you know you’ve done well to provide for the long months ahead. Your harvests look awesome.

  • Liz as always a pleasure to watch yet another great video of yours. My first year making jam, pear and cinnemon, and a Strawberry and gooseberry. Have chard, rubarb, Kale, tomatoes and berries in my freezer.Such a great feeling.

  • My Mum used to save onions in old nylon stockings. They stretched enough to be airy and were also laddered adding to the air. Nothing went to waste. She also used strips of nylons for soft tying up purposes.

  • Nice Job Erin My wife said she would love to have some kalraubi. Hope the last summer farmers market goes well. Tell Mike and the Kids hello. God Bless!!!

  • Liz check out Living Traditions Homestead on Youtube.  She has been canning for years and cans everything.  she has several easy instruction videos.

  • Go gettem Erin. What have have canned so far salsa-corn-beets-carrots. Now into carrots and beets sold for deer feed. Im gonna give it a whirl and fingers crossed they all come out. Glad you get a small break.

  • Nice video, Liz. You should have worked as a teacher, you would have been good at that��
    It is important to take care of all the food we grow in our gardens. That’s part of the job. What I find most difficult to care for is broccoli and cauliflower. I dont like them after blanching/freezing. Otherwise, I use the methods of preserving you mentioned. I must probably pick up the carrots before the soil freezes solid. One year I dared to have them in bed through the winter, but it did not go so well.
    Best wishes for your canning, Liz.
    All the best.

  • If you want to ferment your harvest here is the link that saves you $$ https://www.masontops.com/collections/off-grid-with-masontops?utm_source=OFFGRID&utm_campaign=OFF-GRID-YOUTUBE-Mar2017&utm_medium=OFF%20GRID%20YouTube

  • I discovered you guys while on lock down due to Covid-19 back in March and have watched every video up to this one so far. Since I’m way late to this, I’m sure that I won’t get an answer, but I’m very curiousIf you only eat one tablespoon of fermented food a day, you still have to have way too much, right? How do you go through it all? Do you guys eat more than a tablespoon since you’ve been doing it a long time? That’s the only thing I can figure, otherwise that one half gallon jar would last the two of you an entire season. Anyway, I love your channel and I’ve learned so much.

  • I’m just learning about fermenting. Thanks for the video. I’m in an apartment growing on my porch. Grew up in the south with canning but have zero knowledge about fermenting.

  • Thanks ladies, I’m new to fermenting. So I’m learning alot from both of you. Kay, I’ve just became a new subscriber to your page. Love learning ❤️

  • what do you do after the week or so when you are happy with it? Do you leave it in those jars until you want to use them? If so how long will they keep for?

  • In a video you used oil basil and garlic in jars with tomatoes, can you give me the link to that recipe. I enjoy your fermented foods and your knowledge of herbs. Thank You

  • Hi Stacy…and Kaye too!! So happy to learn about Kaye’s channel just subscribed. This was wonderful watching you ferment. I am with you. I am a big fan of Nourishing Traditions and prefer to ferment as opposed to canning. I am so anxious to see how your root cellar all shapes up filled with all your wonderful ferments!! Love, Mary ❤️��❤️

  • I know that that was done last year but, OMG, seriously you two are great for my soul =). Ty for sharing all your knowledge, stories, banter and laughter, cheers..One <3

  • In Las Vegas we have so many Olive Trees there is a moratorium against planting any new ones….I cured a bunch 3 yrs ago and it turned out great.

  • Hi nice information, one question how long does this method preserve to food for, i have a garden and am looking for non chemical no electricity methods of keeping my harvests

  • Great video! I hust have some questions… Once the food is fermented enough, how do you store it for longer periods? Do you transfer them to a different jar so that you can ferment some more food? How long does it keep/how do you get it to keep over winter?
    And, what dishes are good to eat them in? Does it always have to taste of pickle? Or could you wash it before cooking?

  • hay love your vids??? when put the brine in you put all the salt but only some water??? i learned to make brine teaspoon to cup of water then add to the bottle.

  • Stacy do you leave the burping tops on the jars you ferment or place other lids on them after they are fermented? How long do the peppers or other fermented veggies last?

  • I was wondering why you don’t use trellis you can make cheep with your raised beds also you could hang strawberry plants for easer harvest

  • Thanks for the nugget @ 7:00 about the difference between ‘it’s mouldy’ versus ‘it’s kahm yeast’. Now I won’t be chucking out my ferments that look like that!

  • I just discovered your channel while trying to learn how to brew kombucha. I love you guys!! Now I’m working my way through your video!! Take care…..Vicki

  • We did. We would all meet in our TV room of our dorm and watch General Hospital. Nobody had class during that time. It was wall-to-wall people in the dorm room.

  • I wish I had watched this sooner!! I thought the white stuff was mold, and threw out jars of fermented salsa and tomatoes. I couldn’t figure out what I did wrong!

  • Does it keep fermenting forever? Do you have to eat it after it is fermented or can you keep it indefinately like Canned Vegetables? Every video I see on Fermenting never talks about how to store it long term, or wether or not you can. Thanks

  • Hey Stacy! I’m new into the whole off grid world! Haven’t started yet but doing a whole lot of research before hand! Was wondering how long the veggies last after preserving them this way? Also, is this the same recipe(as far as salt goes) for all veggies??? Thank you! I love the videos! I’m learning alot and taking notes!!

  • Hi ya Stacy! This is awesome to know, I appreciate u sharing this! I only have 3 questions concerning weight, ferment and peppers. 1) if the weight is beveled on bottom and flat on top, would there be complications getting it out??? 2) what do I do with ferments after their finished fermenting, and up to how long will they stay n storage before going bad??? 3) how on earth do u get sooo many beautiful peppers??? I had gotten maybe 3 that were marble size and that was it, I’d love to know ur secret, I’d appreciate a link on a video on what u put n ur garden if u have a video about it! How neat is that, to have an actress come all that way to learn from u guys, that’s cool! Thank u much

  • I amost forgot do all lids have the popping sound if you canned correctly.I just tryed to can chicken soup an the lids did not pop

  • Stacy I have a question when canning how long do you boil your lids I am just learning about canning an I dont want to mess up Please help

  • I love your houseplants….they make your kitchen so sunny…
    I would love a video all about houseplants….looks like aloe,a edible? and cure all…

  • Ok, this may be obvious to everybody else, but… if you ferment everything, and you only need a little bit per meal, where do you get (or how do you preserve) your other veggies to round out the meal? Dehydrating? Sorry, I’m a novice.

  • Stacy,back awhile ago you said about wearing natural fabrics are you still doing that? I am trying to gather up the poly and man made material and was just curious.

  • Do your ferments smell strong?
    My family is begging me to no longer ferment the veggies due to the smell in the fridge.
    I have bell peppers, garlic, carrots, cabbage, celery and cauliflower made up.
    They stay so nice and crisp.

  • I just came across your channel. I love all the energy! You guys are so funny. I can’t raise a garden but I have someone who gives me as much produce at the end of the summer that I want. Now I know to do with it.

  • Love you you Doug and Stacy, I’ve learned so much from you! Always some brain nuggets for me to take in, but i think you better water that mum! ��

  • Wow super lady, all so beautiful as you are! We allways hung the whole tomato plant in basement and the tomatoes that fall off had to be wrapped in news papers, it allways smelled like dirty feet from the decomposing plants but tasted fine haha pick tomatoes all the way to Christmas, I would be all scared of bugs now lol. I do miss our root cellar & going down stairs to dig up fresh potatoes, do you all have one?

  • How long does fermented food last? Does it keep getting a stronger and stronger flavor the longer you leave it? Do you take the “burping” lid off after it’s to the flavor you like? Thanks for the great video! I’ll definitely go check out her videos too!

  • Ms. Kaye, you are all over the place!! Doug & Stacy, I’m a fermenting machine now, thanks to your videos. Sauerkraut is now my friend…made my second batch!! Awesome stuff!! Ok, peppers are next..that looked so good.

  • Why not tap water? Is well water OK?…Chlorine is in city tap water but we have not had to consume that for many decades. I hope you can do a video about tap water…exactly what you mean. Thanks for the videos. I have had a number of sauerkraut ferments go bad so I purchased the rubber burpee nipples to use next time as per your suggestions!

  • Thanks for the video!
    Once the fermented produce is done and you’ve achieved your desired taste, how do you stop the fermentation process?

  • Aw Doug, sorry but I gotta say your hot pepper story cracked me up; next time, put some salt on your hand and lick it up, it kills the heat, as does dairy. As one who loves really spicy Szechuan food but calls THOSE peppers “evil”, I feel your pain. The first time I had Szechuan food from a Chinese chef whose family had all the top Chinese restaurants in San Francisco, I had no idea about those peppers. I not only bit into one, I chewed it all up and swallowed it…and then my eyelids slammed shut as my tears hit the wall 6 feet away! I mean, I was accustomed to eating jalapeno and habanero peppers, but had never met a Szechuan pepper before. Yow…and yow again, when those evil peppers made their way out! LOL.

  • Once you have let it sit for a week..can you just put a lid on it and put it away in the cupboard? or does it have to stay in the fridge?

  • Great video! I’m trying my hand at fermenting….hope I don’t have explosions! Stacy, when will your cookbook be ready??? I look forward to it!

  • Doug, i am the same way with spice…a little goes a LONG way. Tried making my own bean dip and it called for 3 rings of jelopanos from the jar, i had fresh in my garden, NOT ALL PEPPER RINGS ARE CREATED EQUAL!!! Flame on!!

  • What fertilizer do you use on the pepper plants? I’m having trouble with mine and I normally don’t have an issue. She has great questions:)

  • Why don’t you can some of your meat, fruit & veggies??? Not just fermentation??? I think it would add. More nutrition & variety in your diet..

  • I am home safe and eager to dive into the footage I shot at your homestead. I can’t thank you enough for all the great advice, delicious homegrown, homemade food, and conversation! ����❤��❤��

  • I like that fermenting kit!! If you don’t have it, you can partially fill an oven roasting bag with extra brine and put it on top of ( in) the mouth of your container ( i used a crock for my sauerkraut) the weighted bag keeps your food under the brine level and the gas will burp around it.

  • Hi Doug and Stacy. I’ve been checking out your channel and it seems like you really like the the Amish way of life; buying Amish made furniture, dressing almost like Amish, and stuff. Why is that?

    P.s. I’m interested because I used to Amish

  • Aww that was a very nice video! TFS…Today’s my birthday so I’m treating myself. I got myself a 5 gallon crock and I’m making sour kraut today! So excited. Yum! God Bless Lisa

  • Stacy, You said to check your ferment after a week or two. How do you stop the ferment to keep? Or maybe you don’t, Will this keep as long as canning? Or do you have to eat it within a couple weeks of making it?
    Thanks for your videos and the time you give.
    Rikki