How do you clean up all that nasty film??? your burners still look bad

What about if you dry can it?

One reason potatoes sprout early is because people dig them too early. Here in Appalachia, we typically wait till fall before it frosts.

I prefer using apple cider vinegar.

I made pears yourcway and they came out perfect. Delicious

Must keep them in the refrigerator ? So beautiful and yummy ❤ thank you for your share.

Talk to much and don’t like the sharp voice

Thank you!!!

Thank you so much for this!! Great how to video!

Thanks for the new info on the lids. Did you wash the apricots, and how? Now I want to see how you'd do this process "cold" - am somewhat confused lol!

Wouldn't the red onions have done the same job of coloring the brine and eggs as the beets?

When you concentrate melons the fact that they’re a gourd becomes more obvious so some of those savory gourd-flavors that we know from gourds like butternut squash and pumpkins becomes more prominent. Especially noticeable if you heat dry instead of freeze dry.

You put jars from the counter into boiling water, and then say they can't be shocked with hot jam. Glass breaks on cooling when it is suddenly touched.

Did freeze drying the mother work? Did you rehydrate it to make future batches of vinegar?

It made me smile each time your baby looked around you when you were wearing him. So adorable! Thanks for helping this newbie learn how to can apricots! God bless you and your family!

How is the zucchini when rehydrated

how many pancakes does one cup mix make?

Also I am a new subscriber love your tips ❤❤❤

Thank you very much,and how long will last.

Those look amazing! I need to make a list and try one.

New subscriber here!

Thanks for all the helpful information. Yt hates people saying these things. Don't be surprised if they give you a strike. 🙄😒

I love getting different ideas to try out.

if you cant get potatoes in ground, try growing in containers.

Ty this helped bunches I couldn't figure out how to keep the jars from floating up😂

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When you set your filled jars in the bath, do you have a silicone buffer or anything that prevents the jars from touching the bottom of your pot? Thanks!

Well I made pickled eggs 4 different ways and realize I hate pickled eggs 🤣

Came across this video. How long did you dry the chip looking ones and the temp?

What is the freeze-dry room? Temperature? We could use a little help storing potatoes. My grandmother had a root cellar but I need something easier.

Do they have to be pine shavings? Or would any wood shavings like cedar or Aspen work? Just wondering if the pine oils have something to do with the shelf life of the potatoes or just keeping them moist with any wood shavings is fine?

How about using sand to store potatoes and carrots? I just found your channel and I didn't know you were in the foothills. I'm down near, Sacramento, not in downtown, but we also own property in the mountains in Nevada that we want to establish a nice homestead on. I'll definitely sub and learn more from what you're doing in my area. I would love to meet at some point if possible or maybe pay you to come to our current house to see what else we can do to make things better for our situation.

When freezing squash/zucchini we have always had to blanch first so the skin is still soft; cooking after, the skin is tough if not blanched. Have you had any issues with this freeze drying?

What about the lids???

AWESOME

I absolutely love how well your kids articulate their thoughts! Great job parents😊

100 agreed about the additives!!!! Super great info. Thank you

Im making them now. What I did notice in your presentation, you show the rolls on a plate but you dont show them close up, cut into them or anything as most bread recipe people show. We shall see how they come out...🤔and you need recipes that you can print, not pay for a download..

I just made mine. It will be done in 30 mins😍

you dried The mother un a deshidratador electrical? what happen with The temperature and microorganism?

Use a half a teaspoon of the enzyme, let sit for 24 hours.then water bath.

Sorry, but can't take your son's perspective of a freeze dried watermelon.

I've watched several pickled egg videos today, but yours is the best. Looking forward to making some. Thanks!

Can use any flour like almond and oat instead of all purpose flour ?

Been using razor blade for years. I'm here trying to find a different method since there is still stuff on our white glass stove top. We are now living in Mama and Papa's farmhouse. Why they ever got a white stovetop, I'll never understand. Lol It is stuff you wouldn't see on a black stove. Trying to find a hack so there is nothing left. May end up trying sandpaper with a really smooth grit

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If you’re having a supply issue with finding a pH reader, it’s not so hard to improvise. Have a look around the garden and find some flowers that are red. And if you can’t find red flowers, get a few red cabbage leaves, and yes, I know that sometimes they’re almost more purple or blue. Harvest those red petals, and bring them inside. Take some of those leaves, and put them with some water in the blender. This is assuming that your water is neutral. You can use filtered water. once you have your coloured water, you can do a pH test using things that you know the pH of. Like lemon juice, for example. And you put a little bit of anything you want to test into a shot glass with the same amount of the test fluid with the cabbage leaf water in it. Notice that the colour of the sample changes pretty drastically when you add certain things to the liquid. So, given that you are very familiar with the pH of the substances that you’re choosing to test, you can use the colour index’s that you produce to figure out the pH of many substances. Choose a few different products like that that are around your kitchen and home or even garage, and the colours will act as an indicator of pH. You’re not stuck for the want of a scientific instrument here. I hope this helps somebody out.

I think this is an interesting project, and it’s a year old. One thing that some people advise, is that if you’re going to use that same mother to try to make a different kind of vinegar, that it might be good to transition it if you think you’ll have problems So let’s say you have a pineapple vinegar made, and you were going to use that same mother to make some other kind of juice; In that case, then you could have your mother and a little pineapple juice, and then slowly add a little bit of whatever other juice you want to have for that vinegar, and let it do its thing. Gradually increase the new juice so that the mother gets to adjust to the new substrate/medium; when you finally have it mostly the new juice-type of vinegar, then use and keep some of the mother for future batches this particular kind of vinegar.

Is this APF or bread flour would you suggest for this bread? Thank you for this recipe! I am going to make this for Easter morning!