Unless otherwise stated in a canning book, all meat is pressure canned at 75 minutes for pints and 1 hr 30 min for quarts. It is really good ;)

Yes!!!!!!!!!! That's her. I'm so glad you commented because she is a fantastic soaper and I loved her recipes. I started to write down the names of the people I get recipes from now, so I can remember, because all the credit goes to her :) We end up using this for skin as well as hair, it's such a mild beautiful soap :)

Oh I’m so glad the mystery is solved 😂😂. I agree , it is a beautiful bar as a shampoo but equally lovely for the body if it doesn’t suit as a shampoo. Please keep sharing this lovely recipe, I’ve made it hot and cold processed and it’s lovely either way. I too make it in a different shape (puks) to my normal soaps so I can distinguish it as a shampoo bar when I give it to my adult kiddos. I also have added aloe Vera powder , it makes the bar a soft brown colour, very natural looking. Anyhow, have a lovely day , Love from down under 🇦🇺

It doesn't hurt to experiment - I've learned so many things by just trying. Some I liked and some I didn't, and some I had to tweak :)

If that is a problem for you, switch it to something else using this soapmaking generator: www.the-sage.com/lyecalc/ It amuses me how people try to force their ideology on others simply because they can put it in text, send it, and then walk on in life. SOY is something we all live with. If you prefer not to, that's you. Some of us can't afford expensive oils so we use what we can afford - you have an arrogance about your comment that shows who you really are - someone who tries to be superior to others and rub their face in what you deem is too low for you. I have 8 people to care for here, and very limited funds. Yes, I use soy but that's a whole lot better than canola/rapeseed oil that is toxic to the body from the get go and most countries will not allow across their borders... Grow up, get a life, or maybe get poor so you're forced to use what everyone else has to use ;) Sheesh - you could have just scrolled on by but you had to get your little tweak in there. It truly does amuse me because it is so transparent!

We like it in homemade Thai food, or Indian food like Panang :) You only need a little, but it dances in your mouth like crazy!

I feed 8 adults so we go through the food quickly - and mylar bags stink for anything with sharp edges or corners. I've had too many shredded bags to use mylar anymore. Even the thicker vacuum sealer plastic ones get pokes and the air is let in. I also dry until crisp, many people don't, they go until the leathery stage and that is where the danger of mold comes in. Been doing this for 40 years and I've seen a lot. This is what works best for us ;)

You're welcome! I hope you can enjoy them for a long time as they are naturally - not just the juice :) If you live in a really warm area, you might want to put the sugared lemons in the fridge. Where I live we reach 75-80 on a hot day so no problems here. Just don't want you to lose the sugar lemons if your kitchen gets hot.

I did that over the past year. And I also added a layer of aluminum insulation - it has aluminum on both sides and bubble wrap in the middle - totally changed the game for me. I get it in the insulation section of Home Depot. Glad someone else know about the aluminum tape. I keep trying to make an update video and haven't had time yet.

Those bags don't even work, you need to use two of them instead :( One inside the other. Just put 3 layers of HEAVY DUTY foil on. As another viewer found out, they tried regular foil and it wasn't enough. Heavy duty foil works well. If you can't find it, use 3 sheets of regular foil per layer, so you would need at least 9 sheets with the bubble wrap in between. It works really well :) Good luck!!!!!!!!!!!!

I'm glad you enjoyed the video - this is really easy to do, and holds a large amount of food source. I hope you give it a try, you can also do the same with a 5 gallon bucket too :)

It works really well. I especially like just letting them dry out in the skins and using them all winter that way. Once you get past the soft skin stage where it can mold, into the dry and shunken skin stage, it's all easy :) The sugar method is my family's favorite - goes without saying! And the salt one is really nice in recipes, I use it a lot with meat or in marinades. I hope you try it, we're in summer now so lots of citrus out there to experiment on!

Yes, I have 1 small tree that are just starting to produce. We live along the PNW coast and our warmest summer temp is about 75-80 degrees. I have a big greenhouse going up and I plan to plant a few more citrus in there where it will be a lot warmer. Most of the people here who have nice big citrus trees have them inside green houses and they produce enormous amounts. Hoping to do that soon. I have autistic adult children who wanted to do a youtube channel - they do all the filming and editing, I just do the talking ;) I'll let them know you enjoyed the video, it will make their day!

Oh, we also LOVE to can mandarin oranges when I can get them on sale. They are the best tasting canned mandarins ever - no metal taste, just pure, sweet mandarin orange. SOOO good. I'll be doing a video on that this summer. It's on the list of videos to make.

Sorry, just saw this - YT doesn't always alert me when someone posts a comment. Not really, the whole reason we use lye is because of the balance between oils and lye that turn it into soap. If you use less lye you don't get soap, you get goo that isn't oil or soap or lye. You can play around with the types of oils though. I would suggest lard or olive oil, something heavier than most oils. It will coat your hair well. Also, once the mixture turns into true soap and you allow it to cure for 6-8 weeks (we often cure it for over a year) there is zero lye in it. So if you're having problems with handmade soap and lye harming your hair, it hasn't been cured long enough.

There is no substitution for lye. It is not possible to make soap without lye and there should be zero traces of lye in the final product so lye is not what is drying your hair out it is something else. If anyone ever tries to sell you on the idea of “lye free” then they are either selling you a “soap-like” product like a detergent or they are lying, plain and simple.

From now on, you know though! So glad you watched so you can save your lemons now :) Always make sure they have plenty of air flow, and check 1-2 times a week for any showing signs of mold. Pull the ones that may look moldy before they ruin all of them - as the lemons begin shrinking at first and the water evaporating from the rind, that is the time of risk for mold. Once the skin is dry and starting to shrink you don't get mold. It's like the lemons or citrus shrink wrap themselves ;)

You can eat the leaves raw in salads. I often chop them up really fine like parsley and use it in pasta salad and a regular salad. Cooking helps blend the flavor into what you're making. Instead of using celery stalks chopped up or sliced, you put in a small handful of the leaves and it flavors it well. The leaves are the best part honestly, it is where all the flavor is. The stalks help bulk up your meals and they are about 90% water. Good to use and a milder flavor if you eat them with dip or peanut butter - but flavor and vitamin content is in the leaves :) SUPER easy to do too. I have a video showing how to plant them, and you just need to water as they like wet roots. If you live where the temps get over 90 degrees, you might want to put them in a shady area. Mine grow year round in temps from 30-75 degrees (an 80 degree day here is sweltering for us!). And I grow them under trees with no full sun, or out in full sun - both work well. If you let them go to seed after a few months, the flower heads are good in cooking too and in pickling cucumbers or other vegetables - and any seeds that fall ensure you have constant new plants growing too. In three months I went from planting the root end of the store bought celery, to 2' tall celery plants. Here is the video about planting them: kzbin.info/www/bejne/nn2neoCkhLacibc

You can use bacon grease and I do, but I use it for us too with biscuits and also seasoning cast iron. I try and keep the fat portion down and use more eggs because dogs can get pancreatitis from too much fat - we almost lost one of ours when she got into the fat scraps while we were butchering. She only ate half a handful but she was really sick and had to stay at the vet for 2 days on IV fluid and meds. I knew they struggled with a lot of fat, but didn't know it would kill them...

Not true - try it. Use two layers of heavy duty foil with two layers of bubble wrap in between. Cuts off wifi - we've tested this many times. How many times have you tested it before trying to bring negativity into my channel?

@everythinghomestead9222 I have it wrapped in a towel and 8 layers of rin foil.. then put in a cardboard lined ammo can steel box with 8 layers of foil across the top .. sanded the top edge of the box so clean connection.. turned one of my own videos from my KZbin channel on.. put foil wrapped phone inside connected to wifi playing sealed it all up and its been playing for 30 mins.. then I took everything apart .. started with fresh towel.. redid the entire things and played another 30 min video.. so don't tell me I'm coming at you with negativity.. I'm doing it right effin now and have been doing it for over an hour. I have taken all the precautions. I water tested the ammo can first and its not leaking. I also used untreated steel mesh window screen .. it's completely sealed.. I then purchased a brand new paint can 1 gal.. sanded any places the lid touched. Lined with cardboard.. same foil wrapping and towel and it played a 30 min video.. so either you can explain to me why wifi gets right through or stop lying to your viewers.. I have over 10k subs and 4 million views on my channel and I don't knock anyone .. if you would like I'll make a video tomorrow showing it and you can critique me and show u it doesn't work.. so let me know.. it's midnight here so I'll film tomorrow if u like.. I genuinely want to know what I'm doing wrong so I can protect important items .. so miss me with the attitude cause I'm not a troll

@@MunkyWrench I had an extensive, EXTENSIVE reply to you last night before I went to bed - I'm west coast, I think you're east coast. It posted, I saw it posted an hour later! I will rewrite it today. I think I can help you figure this out. I think some of the words I used the algorithm didn't like ;) So my very lengthy comment is gone. I'll post later in the day, I have a full day ahead of me.

You're welcome :) We have had trouble with our new camera but I think we finally figured it out. I plan on several videos showing HOW to use dehydrated foods. So stay tuned!

It needs to have the editing part finished. I'll see if my daughter can do it tomorrow. It's more indepth and offers options too...

You need to rehydrate them by placing them in a bowl and pouring very hot water over them, or leaving them for hours or overnight to soften up and plump up again - similar to using dried beans. You need to rehydrate them with water before using in cooking. If you try and put them in soups or whatever you're doing, the oils and salts are soaked into the veggie's cells and they can't absorb enough water to fully soften them. So always rehydrate first, then use in cooking like you would with frozen veggies.

And the same thing for canned fruit or fresh fruit?

What do you mean by figures? I'm not sure what that means. If I can help I will, just need to understand what you're saying.

@@everythinghomestead9222 Sorry mate , i didn't exactly make it clear did i . Efficiency , How does it stack up against , say an aluminum box . And while on the subject which is better . Aluminum or steel ? I know these are probably basic questions , and looking at these questions myself , it tends to sound like i'm mocking you , but i'm not . I'm at the very beginning of this journey , the brain is in gear , and i'm in learning mode . I'm trying to understand , trouble is i'm at the very of this subject ! .

@@mickey1299 No worries, I understand now. Steel is much thicker and would work better, but it is very expensive and also heavy. Aluminum works very well, is lightweight and easier to move around. I have been planning on doing an update to the video on the poor man's faraday cage. I guess I will do it this week since you reminded me :) This is what I do. I use a galvanized steel trash can with a lid. This is NOT effective against an EMP, but it is a first barrier and helps. If you put your cell phone in the trash can, you will hear it ring if you call it. However, doing two rounds of bubble wrap and foil stops the cell phone ringing. This is the closest we can measure without special tools, what will get through or not. So there is that method and it's what I use. I also found that having bundles of wrapped packages inside the trash can and then placing the cell phone between two wrapped packages, no signal and no ringing. Even though the cell phone was not wrapped. This is helpful to know because if 'something' looks like it is about to happen, we can place cell phones or other small devices in between packaging quickly and hopefully protect them that way. The other method I use is buying aluminum lined bubble wrap insulation from a home improvement store. I'll post a link below on what I buy. That works incredibly well. I can foil wrap a cell phone, then wrap in the insulated bubble/foil and dead silence when we call the phone. You can easily make pouches or line boxes with that insulation too. I would do 2 layers minimum if you are lining a box, with foil between the layers and use aluminum tape too. Like I said, I need to update the video as I became MUCH more involved with prepping in that area and have learned a lot. I will try and get a video out this week. As a side note, one of my daughters thought it would be easier to get a faraday bag on Amazon and just use that - she bought a highly rated one and put her cell phone inside, called it, and it rang loud and clear. She put it in a second faraday bag inside the first and it did ring. She made a foil pouch to slide into the faraday bags from the foil insulation and the phone was silent when called. I don't know what size objects you're doing, I have some large ones and I just used a lot of bubble wrap, foil and the insulation. I won't open those unless an emergency. But I don't NEED those items unless there is an emergency so no problems... You know, when you think of all the scenarios that could happen, the easiest way to take over another country or wipe them off the map is with an EMP. Wait a year or two for 95% of the population to die off, and then simply walk into the country with full infrastructure in place. Replace the wiring and circuits that were fried and you have a whole country ready to fill with your own people. If I were a gambler, I would say that is the highest probability for what will take out countries... Here is the link: www.homedepot.com/p/Everbilt-24-in-x-25-ft-Double-Reflective-Insulation-Staple-Tab-24x25RI-SE/315103185

@@everythinghomestead9222 Now that's interesting info regarding the bags , i always had my suspicions of them myself . Just seemed too convenient , and at the end of the day , if they don't work , who would you shout at . I'm sure some do work , but to me , it's more of a free for all . The same goes for these blankets being marketed too . So you think a mobile is a good test . Like i said in my original post , i don't want to get too specific , but i want to mount a computer based 12 inch electronic display in a box , permanently , and when this is not in use , simply close the box up . The display unit does need an rf signal , but that shouldn't be a problem , as an external aerial is used . It's not quite as simple as it sounds , as there are other issues to deal with , but that is the basic idea . To be brutally honest , i seriously doubt it would work anyway , as it uses satellite technology , and of course there's always the possibility they won't work anyway . I'm familiar with the insulation foil you mention , i've used it in the past for its intended purpose , as also the aluminum foil tape , but thanks for the link anyway . I think i sourced mine from Screwfix , but that was some time ago . Does thickness of material , for example with aluminum or metal have any bearing on how good a box would work . On the face of it , it would appear it does , as you mention several layers of foil several times . It would seem there are a lot of variables involved , and these are what i'm trying to find and understand . Originally it was stated batteries would be affected , but now it's being suggested that only Lithium batteries , that use a thermal overwork circuit at at risk . All others appear to be unaffected . Your scenario , does make a lot of sense , any kind of conflict would destroy infrastructure , or worse lay the ground to a waste land , possible for hundreds of years . An emp demolish's the age old Nato phrase , M.A.D . Mutually assured destruction , unless of course it was a grudge match .

The oven will be faster, but the veggies turn out darker - tastes the same, but some people don't like the slightly darker color. Make sure you shake the trays about every 30 minutes or so while in the oven so there are no hot spots and they can dry evenly. Also, you can start to hear when they are close to crisp-dry, so you can keep watching closely. In the dehydrator I keep them on for 24 hours. Most veggies dry in that time, sometimes it takes up to 30 hours. But I don't have to worry about them cooking too long like in the oven.

I use the oven almost as much as my dehydrators :) The only difference I've noticed is that oven veggies are slightly darker, and of course they can scorch if not watched towards the end (they get super dark). It is so amazing how much they help with shelf spaces. I don't understand people who say they will never have dried veggies - up until the last century almost everyone who stored veggies dried them. When canning and then freezing came along, we were pampered and forgot how to eat and enjoy dried foods! Also, years ago the USDA came out with nutrition loss percentages for different methods of preservation. It goes as follows: Drying - 10% loss Freeze drying - 20-30% loss Freezing - 50% loss Canning - 80% loss So you can see how drying is not only more natural, shelf stable, and drastically cuts down on space - but it is also the best for you too!

I'll be making an updated video - but I found something at Home Depot, it is aluminum coated bubble wrap (on both sides) in the insulation department. You can use that alone and it works very well, but I still do two layers of foil and two layers of bubble wrap. The layers make it harder for any electrical impulse or cell signals to get through it all. Here is a link to the insulation I'm talking about: www.homedepot.com/p/Pro-Space-48-in-x-25-ft-Radiant-Barrier-Bubble-Aluminum-Foil-Reflective-Insulation-RBQP54825/327522326

Yes, definitely you can dehydrate green beans. You can dehydrate any canned veggie. Some may get flat like tomatoes - beans keeps their shape and almost the same size too :)

@@everythinghomestead9222 Thanks! Looking forward to more videos from ya!