Thanks for watching! It’s been working so well.

@@TheLegendofDarkMeta grrrr I lost my comment. Thank you for the info. We don’t claim to know everything, we are constantly learning. In this video, we were showing small items that are easy to gift, store in a vehicle, etc. We want people to start looking for small ways that they can become more prepared.

@@TheLegendofDarkMeta this sent me down an interesting rabbit hole last night. I learned quite a bit and we will cover it in a future video. Sounds like a lot of people are trying to get the word out about this issue. It also seems like there is still a use for them, you just have to be aware of the pros and cons.

@SaltCreekFarmstead for sure bud! thanks for the reply.

@@SaltCreekFarmstead it was a great video, no worries i know it bud

@@kastlefrank thank you! I really appreciate your suggestions. We are planning on adding some oil lamps, we will be showing how we organize and store our batteries … we have lots of content coming up. This is a way of life for us. It’s how we’ve been living for decades. As time goes on, we will do deep dive videos into individual items. We are finding that a lot of people don’t think about being prepared, that they only consider prepping to be apocalyptic/doomsday preppers. We want to bring it to the mainstream and show people the baby steps that they can take to start feeling peace by being more prepared.

@@kastlefrank we will be on a future video! Thanks for the feedback. We wanted to keep these 12 days of PREPPING videos shorter and just give ideas for people to consider.

if you do, the moisture will build up inside because these are 100% not breathable, and anything in contact with the material is a literal heat sink, pulling your body heat away, and absorbing nothing but freezing cold. then the sweat starts freezing and you have even more cold thermal mass, which continues the deadly cycle, trapping even more moisture, putting your body in shock, and hypothermia starts at that moment. which puts you deeper into sleep, then turns you to ice, or freaking out because you can't move any more and you'd better have a heat source and warm up slowly or else risk dying or cell damage, critical systems failure, because of thermal shock. how i know is by experience, myself and seeing others not so lucky.

@@HaKarina way to go!

You’re welcome!

I honestly have no idea. I’m not sure you could. I would think the producers would dilute it less to get the stronger percentage. I just make sure to read the label and get the right strength.

@SaltCreekFarmstead thank you. I am just learning how to can. So anything that makes me a great canner I'll take it 🙂

Did you see my canning for beginners video?

@SaltCreekFarmstead no, i just came across this video scrolling. I will definitely check it out. Thank you

I’m not sure how to answer your question. Are you asking how it’s made?

@ yes

I looked it up since I didn’t know! I love learning, so thanks for asking :) I tried to make apple cider vinegar once, but wasn’t successful. Maybe one day I’ll try again! From google: “Distilled white vinegar is made by feeding oxygen to a vodka-like grain alcohol, causing bacteria to grow and acetic acid to form. It's those acids that give vinegar its sour taste. Vinegar can be made from any alcohol - wine, cider, beer - but it's grain alcohol that gives distilled white vinegar its neutral profile.”

We’ve been talking about getting a second one!

I’m pretty sure it’s 22 quarts.

Depending on size, $40-50+. The one I showed is about $60 this year, so not super cheap, but also not outrageously expensive.

On the long form video I have a link to the same one as mine on amazon.

@@MIAV8R we haven’t had any issues as long as the ice pack is cold and the meat is cold. We do take breaks if we start noticing the meat gumming up.

That reading was an excerpt from John’s book INFILTRATED. We re-enacted it for this video that talked about get home bags. We talked about why you may need one and what to pack in them.

Thank you for your support!

Good question! When I make applesauce and have left overs to can another day, I do heat it back up. I want to make sure that the product gets hot enough to kill off anything during the canning process. Also make sure to check the canning times for your altitude. I have to add time to mine due to my altitude. Hope this helps!

@@ashran66 sorry if you got notified about the other response. I was responding to the wrong video. It was part of another video that I posted yesterday … thumbs you want in a get home bag.

@@johntravolta9510 many heirloom varieties are very prone to cracking or catfacing. That’s another possibility if it’s not from the rain.

@@marilynm8812 thanks!

I just had a problem that needed a solution. Thank you!

Unfortunately I can’t fit it all in the short. You can find it on the original long form video :) Hopefully this link works. Making Grandma’s Blackberry Cobbler kzbin.info/www/bejne/nnK0n4qulrN-a9k

​@@SaltCreekFarmsteadis

Never too late!

Thanks for watching! :)

@@SaltCreekFarmstead yes ❤️❤️❤️

You’re welcome! It has worked SO well for me. Let me know how it works for you :)

Thank you! It’s made such a difference.

Thanks! It really worked so well. Laura on Garden Answer tried running drip tubing up the middle hole and it didn’t work. The middle hole is integral for the way the watering system is designed to work. I’m not saying there aren’t other ways to do it. Keep thinking and playing! I’m sure you’ll come up with something that works well for you!

Thanks for watching!

Thank you for your feedback.

Thanks! It worked so well all summer! Already making plans for next year.

That’s a really weird descriptive. I didn’t expect the sweet potatoes to be as widespread as they were. Further in the video I do pull the cloth to fully harvest.

Thank you for watching!

Thanks for your kind words <3

Both dishes look fantastic. Thank you for showing these recipes

Thanks for watching!

@@SaltCreekFarmstead cheers! Keep em coming! Classic American recipes.

@@moculinan1175 we have a whole list of recipes we still want to share :)

@@SaltCreekFarmstead amazing! Looking forward to it! You have a new subscriber!

Thanks for watching! Did you watch the tour of it all done?

Thanks for watching!

Thank you!

Thanks!

It is SO MUCH better! None of us dread going down there to grab stuff anymore.

Monica closet is the perfect description.

Thanks! We had wood scraps before. Our new shelves are a couple inches off the concrete and mainly just buckets on the bottom shelf :)

I also wanted to thank you for subscribing and welcome you. I hope you enjoy our channel!

Thank you and welcome! We just have the spinner. We didn’t plan on moving the GreenStalks once they were in place, so the spinner was all we needed. I hope you enjoy!

Hi old friend! What a blast from the past seeing your name pull up <3

Seattle area :)

Good info! Thanks for sharing.

1 3/4 hp is junk I have one won’t suck meat it kzbin.info3RQq6ftThm4?si=CaTonqSpw4KVaYE_

Nice review! My wife’s uncle has had one of these for 15 years or so without an issue. He’s ground up deer, bear, cows, etc. So I bought one of these about 3 years ago during their fall sale. Was going between the 3/4 and 1hp. They sold out of the 3/4 so I got the 1. This thing is a beast. In the couple times I’ve had to use it there’s nothing I don’t think it can’t handle. We just did my son’s first deer yesterday. And I forgot how large you can keep the meat chunks. Would have probably cut a good hour or more off our time had I not spent so much of it cutting it into smaller pieces. I think it’s overkill for our uses but I have no regrets on getting the bigger model.

​@SaltCreekFarmstead I have heard that these grinders have issues with "cooking" the meat dobto excessive heat. Im assuming that's why they include the cold pacs. What do you have to say about this issue? I am ver interested in this grinder but its pretty pricey.. I have a Lem 8 and it works fine but its slower than the continental drift..Thank you for any input.

@@MIAV8R The only way it would cook meat is if you are doing something wrong. Severely wrong, and the grinder itself was about to explode. It is possible for meat to get a bit warmer than wanted, but again, you need to be doing things wrong. Make sure it is properly assembled, your blade and plate are sharp, and your meat is cold, preferably near frozen. When putting meat into the grinder do not overload it. Doing that mine comes out very cold, the neck gets to almost freezing depending on how much I am grinding. Those ice packs are partially a marketing gimmick. If you want it to start cold then just throw it in the freezer for a bit before starting. If your blade and plate are dull, or you are trying to do a very fine grind on whole chunks that might cause meat to get blocked up and just sit there and warm up due to friction. Again, in that case you are doing something wrong.

That was our experience. If it’s a fresh worm, it may not have damaged the silks yet. So basically, the cut silks seems to be definitive of worm damage, but there may or may not be an active worm in them.

It’s so yummy and versatile! Make it your own and let us know what you tried :)