What sort of predator pressure do you have in your area?

Great job with this video! I sent it to my sister, she has 8 more cushaw's growing in her garden 😄

🍋 Your lemon curd video brought me to your channel. Thank you for the valuable demo. I’m sorry to hear about the barn. I hope you were able to save it. I’ll have to look on any videos that were dated after this one. I also love purchasing seeds from Strictly Medicinal. Thanks for sharing your farm life.

Bro this is just Bore-ing (I know it says pig but is still a good pun)

I had a big container of chicken livers in the freezer for a while and I've had them fried from chicken joints but never do my own. I tried this recipe and just fried a couple and they were soo good. I'm going to fry the rest for dinner with some leftover macaroni and cheese and collard greens

In my opinion, the cattle are left in the field too long. Rotate them to new pasture that has had a rest period from cattle for at least 30 days. Flies are attracted to fresh poop.

Hello, did you say 15 or 50mins boiling time. Thks

Love your style of teaching,🎉Robyn W, Queensland, Australia.😊

You can take a fork and prick them and they won't pop nearly as much

Does the lemon zest impart a lot of flavour? I'm wondering if it will not be as "lemony" if I left it out.

Poke holes with a fork in livers cuts down on the grease popping

Chicken livers are truly one of my favorites; I've always loved them. A few years back, my wife and I were vacationing in New Orleans, staying at the Prince Conti Hotel (830 Conti Street in the French Quarter) and "downstairs" in the bar at happy hour they offered several appetizers, one of which was "Buffalo Chicken Livers"... largely your recipe, topped with some high quality chunks (large crumbles) of blue cheese, drizzled with Buffalo sauce while still piping hot from the fryer. What a concept! I've never forgotten this treat, and your video reminds me that it is about time to indulge myself once again. Thank you for making this video, and reminding me that Mother's Sunbeam Electric Frying Skillet might just be the best way to fry these guys up.

That was really interesting! I am not a farmer but want to have forage plants in my yard of 1.5 acres. The mono-culture seems silly. I’d like to learn more. I have planted white clover and bluestem along with others but have had limited success. Forage for birds, rabbit and maybe chickens not to mention my German Shepherd 😅. Primary grass is K31. Nutrition, maintainability and soil welfare are my primary goals. Thanks for your contribution!

LOVE me some chicken livers!!!....... Try this..... After you fry 'em up and JUST before you pop a bite in your mouth, brush on a little bit of French salad dressing on the fied liver itself.... Yes, I said it, French salad dressing..... It's gonna RAISE the flavor profile to an ALL NEW LEVEL!!.... About a THOUSAND years ago, I used to work at a cafeteria by the name of "Luby's Cafeteria". We used to brush on French dressing JUST after they come off the fryer.. AWE MAN does that ever RAISE the flavor bar to an all new level! Just try it on one small bite. Trust me, you'll eat 'em like that going forward!! ..... In fact, we used to have customers ask us to "Please put more of that "secret sauce" on my livers please!" We would bring their plate over to the salad location and throw some French dressing on their liver. To watch their face to learn that this "secret sauce" (as they say) is just French dressing was SOOO funny!!

Thank you SO much for making this video!!! It helped me can applesauce successfully last year and watching again this year for a refresher 😁.

First off let me say, "I really enjoyed your tutorial" Secondly, I use a steamer to extract the juice from the apples and then add the juice to the apples to finish cooking them. I use my Vitamix to grind peels and all for awesome sauce. Third, you can reuse the lids!! Years ago I watched a tutorial by the the extension service and they indicated that the rubber seal has been changed and they will seal. (unless damage to the rubber) Since I heard this information I have been reusing lids ever since with not one reused lid not sealing. I also reuse lids from storebought jams, sauces and salsa - one piece lids.

This was a very nice video. She explained a lot and did it in a way that made it very much less intimidating if you've never pressure canned

Sounds great

I just noticed your shirt sleeve says Kentucky proud. We’re in Southeast Kentucky. No wonder you seem so friendly and comfortable talking to people.❤

Great video! Thank you so much!❤

Nice video. New follower.

I use the tiniest jars for applesauce because I am only one person here. Once I open the jar I have enough for about 3 uses or adding the whole small jar to make muffins I cored but left the peels on as they are home-grown apples and I was again too lazy to peel. In pot and once soft, used a metal hand-stick blender to mush the peels completely down so you could not tell there were any. I often used to only put the sauce in the jars and freeze them in the cardboard tray they come in. Defrosting a jar in the fridge overnight and they are ready to use in the morning. Made my first attempt at water bath canning and the lids seem tight, so appreciate storing in the pantry rather than the freezer. Last batches of apples will be dehydrated as it is less work and the slices will be a nice snack.

Great video. I'm not a beginner, but I still learned something new. I read about a steam canner that uses a lot less water. For those of us in California, it makes a difference. I've really enjoyed using it and it seems to do the job really well.

Dandelions= compaction Chickweed=low organic content, etc....

Each "weed" is a tool to tell us how we messed up our soil. You can use them to tell you what you need to do to fix it.

Thanks so much for this video! We grew some cushaw in our garden this year and have six that are quite large. I pureed and froze what we grew last year but wanted to see about pressure canning, which I am new to but loving it. This was just this information I needed!

Too bad the audio is not good

My God you talk too much. You got me bored. Sorry

I see no cans.

Hay makin' 101.... You're going to be hotter and itchier than ever before in your life, as well as exhausted.

I’m adding chicken livers to my grocery list! 😋

I've made chicken livers wrapped in bacon. They were excellent & everyone else thought so too.

Always so much fun on Southern Songbird Farm!

I'm following the winter wheat with tomatoes. QUESTION how do I terminate the winter wheat and when .It about 30 days for tomatoes seedlings to be planted

That was awesome when Doug took a little rest on the pig! lol

Yum

I had fried chicken livers yesterday and it has probably been at least two years before then. They were absolutely delicious, one of my favs. Even though they are high in protein and iron, which is good, but they're also high in cholesterol. I just try to eat them seldomly. Definitely, some good eating for sure. Tfs

So nice to "see" your farm! :)

Not enough videos like this. Thank you so much for sharing. Love to see the plants you want to have and the plants you need to identify to get rid of them. Where is your farm located? I’m in Alabama, I see a lot of this stuff here… esp Virginia creeper

I want to jump in the screen! I could eat these on a daily basis

In 18 minutes you thoroughly explained in detail what I have spent alot of hours searching for on the net. Thank you

After you cut them, take a fork and stab them. This will make the livers not “pop” near as bad! (Also lets some season get it them better) thanks for sharing I love these!

We call that strap " plumber's strap" mighty handy material 👌.

Top notch ! Thank you 👍 And I learned a ton from your replies in the comments section... I've been freezing applesauce till now...but in UK we've just had another warning of possible power outages, so having some applesauce on the shelf could be a real help. All the best 👍

you are a hoot, im so glad i found your video. yup, i agree with some of the others, poke them a few times with a fork to help avoid the popping since there is a membrane around the liver, kind of builds up under pressure… but you are so brave. i will not do an open fry, no way, so i use a deep fryer that has a lid that you put right back over, then with the lid just barely lifted, i can set the basket up on the rim to drip as the oil calms down, then i take them out. but i love your video so much, you especially. my hubby would be coaching me “you need light under the cabinet, how are people going to see it?” lol, trust me, thats what he would say. lol. so he has pushed me to find ways to get the ipad right up on the food,, he bought me a very tall extendable tripod, seems to help and i dont have to have anyone help me. i film when he is at work or out, so i get peace and quiet, lol

Looks like a great recipe. Personally I prefer peanut oil. And will not use canola oil because there’s evidence to show the human body can’t digest it properly. Although it does fry up really nice.

Blood clot? 😬

Your attention to detail was very thorough and helpful for someone trying to learn new skills with no previous experience. THANK YOU. Made me want to join you for a cup of tea- and I’ll be canning lemon curd today with your help!❤

Very good instructions

Piggies!!! 🥰