7 Days of Canning, Fermenting, and Dehydrating! Every Bit Counts Challenge Week 3

Join Lance, Kristy, Taylor, and Makayla as they preserve food in week three of the Every Bit Counts Challenge. This week we ferment old fashioned dill pickles, pressure can white potatoes and sweet potatoes, dehydrate celery and strawberries, and waterbath can jalapenos. A giant thank you to ‪@threerivershomestead‬ for inspiring us every year!
Food Preservation Playlist: • Food Preservation
Tools Used (affiliate links):
-All American Pressure Canner: amzn.to/3WMTM9j
-Waterbath Canner: amzn.to/3X0qhSG
-Excalibur Dehydrator: amzn.to/3AmJ41L
-Fermenting Tools (pickle pipes and fermenting weights): amzn.to/3SWEIou
Some of our favorite companies:
-Greenstalk (Get $10 off!): lnk.rise-ai.co...
-Butcher Box: bit.ly/497M8dK
-FreezerFit (Free Freezer Meal Class!): bit.ly/4aa0BXY
-Azure Standard: bit.ly/4arkJUX
-SeedTime Gardening App (Get $5 in Free Seeds!): bit.ly/43z0C4X
-Survival Garden Seeds (Get 10% off kits with code ROOTSUP): survivalgarden...
-SouperCubes: bit.ly/43z0C4X
Links are affiliate links, but we will only recommend items we love and use with no extra cost to you, and it helps support the channel! Thank you for your support!
Drop Us A Line:
PO Box 13
Stonewall, OK 74871
Music:
Even if the Sky is Falling Down by Candellion courtesy of Epidemic Sound
Don't Waste My Time by Victor Lundberg courtesy of Epidemic Sound
Rose in the Garden by Cody Francis courtesy of Epidemic Sound
#foodpreservation #foodstorage #waterbathcanning #canningrecipes #dehydrating #pressurecanning #everybitcountschallenge

[@frankieodom]

How great to have your whole family doing the challenge. My husband helps me cut up meat and peel potatoes for canning. I love his help.

[@lelarex888]

You have a stainless steel sink. After touching hot peppers, citrus, fish, garlic, essential oils, etc, rub your fingers all over the metal, it will get rid of it. They make stainless steel bars of "soap" for that if your sink is another material or you want one so it's easier to use😊

[@FromtheRootsUp]

Thanks for the tip!

[@lelarex888]

@@FromtheRootsUp you're welcome!🥰

[@shannonnewman9202]

I love dehydrated celery and need to do more very soon. I like to pull off all the leaves from the tops, leaving them whole, and dehydrate those separate from the cut up ribs. I mostly use those to crumble into tuna or chicky salad, but have also used it in making broth. (But if I had chickens or pigs I’d probably give it to them!)

[@TiaRaini81]

Congratulations 🎉on the 10K to 100K more… well deserved… prayers for wellness Makayla

[@FromtheRootsUp]

Thank you so very much!

[@joycekatende2928]

i like that the whole family is involved... especially Dad

[@FromtheRootsUp]

Thank you so much! I am definitely so blessed by him. He works so hard to provide for our family and then comes home and helps with all of our homesteading projects. He’s definitely a keeper🥰🥰🥰

[@sherryBigDogLover]

I never thought about dehydrating celery. I end up throwing mine away all the time... Going to dehydrate mine this evening! I found that Vidalia onions are wonderful dehydrated! Thank you and praying for your quick recovery Makayla!!!

[@WillowsGarden]

Hi Kristy, Lance, Taylor and Makayla! Sorry to hear Makayla has strep. Pickles are yummy fermented. Good job Taylor on the celery. I like canning my celery because my freezer space is limited and shelf stable is good dehydrated or canned. I seen another KZbinr that has a video and she said that dry canning potatoes were tested by a laboratory and tested safe from any bacteria or botulism. I want to research this more and would actually like to see the report. I do know hundreds of people dry can potatoes and never heard anyone getting sick. Dry canning potatoes is the only way most Mennonite’s can their potatoes. Good job Lance, this is how I can my potatoes too. I am very interested in the dry canning technique though, but I’m researching it. When I pressure can and the food has been processed in the pressure canner I find I cut the heat off and wait a few minutes and then I take my and just set it askew a little bit so the jars are able to cool just a little more before taking them out of the canner. I hardly ever have any siphoning since I’ve been doing it that way. Learned that from a master canner from an extension office. I hope my post wasn’t too long and I wasn’t criticizing, just trying to help. Hope everyone has a very blessed day and Makayla is better!

[@FromtheRootsUp]

Thank you so much for the tips! We will definitely look into dry canning, that sounds interesting.

[@lulamamie8524]

@@FromtheRootsUp Dry canning foods from what I have learned is not USDA recommended. But with that said; please do your own research ❤️❤️😃😃

[@maryglidden2943]

So sweet that the whole family is joining in!!! Can you give some ideas as to how you use the sweet potatoes? I canned a bunch up last year and am not really like them as they are so soggy - throw them in some stews and soups but that's all Ive done with them.

[@shannonnewman9202]

I had that issue with pumpkin! Other than soups like you already said, I also added it to spaghetti sauce (but pumpkin is a bit of a milder flavor, so it was well hidden). Baked goods like pancakes, muffins/tea bread, etc. should work too. You could also try straining it by wrapping it in some cheesecloth or a tea towel and put it over a strainer and bowl, with something heavy on top to weigh it down, and leave it in the fridge overnight. Once strained it should more similar to fresh mashed sweet tato consistency. It’s extra work, but it may help you to use up this batch at least!

[@FromtheRootsUp]

Sweet potato casserole is a great option! Or you can use it as a sweetener in baked goods.

[@shannonkatereadsstuff]

Altitude to Australians is such a strange concept - we are at 10lb pressure right across the continent! I really enjoyed being presented to by different family members, such a cool concept.

[@FromtheRootsUp]

That's so interesting! I never thought about the whole country being so similar in altitude.

[@shannonkatereadsstuff]

@@FromtheRootsUp it’s actually weird, there’s some small patches in New South Wales that may go above, but that’s all!

[@sherryBigDogLover]

I like to leave the peels on my potatoes. Can I use this process with the peels on? Should I use oil on the seal to my presto canner?? And I agree, I use olive oil and avocado oil all the time.

[@FromtheRootsUp]

The USDA recommends peeling potatoes before canning because the peels can harbor bacteria. As far as oil on your presto canner, read the instruction manual. I think the Presto canners have a rubber gasket and probably doesn’t need lubrication every time you can. You should definitely look up your model number and read the instructions. The biggest reason the all-American canners need oiling is because of the metal to metal seal.

[@lulamamie8524]

No no no. The USDA does not recommend potato skin on in the canning process. Skins can harbor bacteria 🦠 🫣😃😄

[@maria_w311]

Hi 👋🏻

[@FromtheRootsUp]

Hi Maria!!!

[@rebeccawooster4342]

You are get dark then go light