Butchering Whole Chickens | Results of Our First (Self Sufficient) Chicken Harvest!

[@PaulRobison-kw2ce]

It’s not barbaric. It’s so healthy to grow your own food. No pestasides no poisoned food. I wish I had the land to do what your doing. It costs me a fortune for grass fed meat from suppliers I trust. Love your channel and your ethos. 👍

[@OurSmallholdingAdventure]

Thank you Paul, we totally agree

[@TheWizardOfTheFens]

The problem - as we see it - is that people are far too distanced from their food. When you grow it, raise it and deal with everything from plant to animal issues it makes you appreciate the value of food and to give it respect, whatever form that food takes. Well done to both of you.

[@OurSmallholdingAdventure]

Thank you kindly, we appreciate this support!

[@jeankipper6954]

Meat does not originate in plastic wrapped packages in the grocery store. Your food is humanely raised, and has just a few minutes of fear and pain, unlike food raised by corporate farming. You are doing very well. It's a LOT of work. Well done.

[@OurSmallholdingAdventure]

Thank you kindly

[@TabbingUK]

Im veggie, but i respect you guys for truly looking after your animals, shame that can't be said about many others.

[@OurSmallholdingAdventure]

Thank you

[@pattypan2]

Raising animals with love and respect like you two are doing takes a lot. The animals are getting a far better standard of living than a lot of commercial producers, which is the really sad part as I believe all animals should have access to fresh air, grass, good food and a life. You are providing and sustaining your animals for this purpose. It is not easy dealing with animals in this way - the not so nice bit of rearing animals the bit that is kept hidden especially from younger members of a family, so I do understand. I was involved in my first cull of chickens when I was 11 at my Grandparents' home as they kept Chickens and had about 20 Broilers (older birds) to harvest. The men including my brother were involved in the despatch and the ladies and me were involved in the plucking and drawing. A life lesson in many respects, for my brother and I when as a result of that harvest we realised that the Goose wandering around the orchards would ultimately be Christmas dinner. So you do have my respect with what you are doing to put food on the table for you all. September/October has nearly always been traditionally harvesting months on many different levels for the Country smallholder in particular. These days though when the word harvest is mentioned, people ultimately think fruit and vegetables when it is oh so much more than that. You are carrying on a "No-nonsense" direct way of harvesting which has been maintained for many years by country folk and "Waste not, Want not" directs the process and processes involved. Life skills indeed. As usual, another excellently thought out video.👏

[@nettynoohawk200]

I love that you don’t waste anything .. Our society has become very wasteful, but I have a feeling the old ways of utilising every will make a come back as prices continue to rise. For the first time this year I dispatched my own chickens, agree it’s not a pleasant thing to do, but self sufficiency only comes with a strong stomach. I’m amazed that Steven puts tools away, that’s a skill my husband hasn’t learned yet. 😂

[@OurSmallholdingAdventure]

I just had a conversation the other day about someone who said they waste too much - it's crazy. Well done on the dispatch and ha, yes on the tools!

[@creativemakes8219]

I’ve Only just come across this channel and can’t stop watching. I’ve wanted to live like this for years but just can’t afford to buy a place like yours, I can keep dreaming and stick to my allotment for now tho. Thanks for sharing your processes it has rekindled my love for this life 👌

[@TheWizardOfTheFens]

Start small. Produce something even if it’s a single meat bird or a bird for eggs. Supplemented with your allotment, you are at least eating healthy and seasonally, which is the way humans are meant to eat! Stick with it!

[@OurSmallholdingAdventure]

We're thrilled it's rekindled your love for this. Best of luck to you.

[@sallystevenson6712]

Best small holding/self sufficiency channel UK I have found yet. Love it PLEASE keep filming. 😍

[@GAZ87YORKSHIRESALT]

I've just come across the channel too.

[@OurSmallholdingAdventure]

Thank you! We definitely will though not all videos will be harvesting and butchering of course :)

[@andy16005343]

One of the new people to your channel from the algorithm throwing us your way. Really appreciate the efforts you've made to live sustainably. Chickens probably don't make the financial sense that pigs do, given you can get a chicken in the supermarket for a fiver, but I bet yours taste better and have had a better life. Much love and respect.

[@Inceywincey121]

Having that connection with your food is fantastic👍

[@OurSmallholdingAdventure]

Thank you 😋 totally agree!

[@oursmallholdinglife5243]

Another great video, I’ve got an Australorp cockerel and some buff Orpington hens so thought about crossing them for some meat birds. The dispatch here is my job.. hubby will gladly dress but he just can’t bring himself to take a life.. he’s not keen on coming to the abattoir with me either! The taste of home grown is so much better it’s worth getting a bit less meat I think xx

[@OurSmallholdingAdventure]

I remember you saying that before if I recall correctly, bless you. Well done. Yes, you are so right, taste over amount. We need to get used to it rather than join the "entitled" movement! Me and Ste, not you lol! Good luck with the cross meat birds if you go for it x

[@howardsportugal]

We process our own chickens...we sell the girls or use them for eggs but the boys go for the pot. It isn't "fun" but we do everything manually. The meat is unbelievable, and yes outside is the way to go. Our birds get 6 to 8 months of foraging...we corn feed them in the coop, but the rest of the time they scratch & enjoy life. We love producing meals totally off our land - tastes so much better. They *are* much smaller than the broilers you buy in the supermarket but, for me, having a bird that only has "one bad day" is the way forward. Now, we eat chicken maybe once a month. What a treat. Hey, if I can't do it myself then I'm a hypocrite, no? All the best from Rural Portugal!

[@whagnew]

Ty and i wish i had come across your channel sooner what you are doing is fantastic this is how we should all be living in our lives

[@OurSmallholdingAdventure]

How kind, thank you!

[@OtterwoodCottage]

Thank you for this video - it must give you pause for thought to post the more sensitive videos which might cause some strong responses from viewers but for people like us who are just starting out, information like this isn’t always easy to come by so watching you both handle it with such sensitivity but practicality is a massive help. We share your ethics when it comes to raising food but like you we also respect other people’s opinions may differ to our own. Many of our friends and family are having a hard time with our plans to raise our own meat and I totally get it. It isn’t black and white - which is my rambling way of saying well done for a well balanced video x

[@OurSmallholdingAdventure]

It certainly does but we're in it for the whole thing so decide to just video them! That makes your comments all that more important to us (esp in your exciting times!) We had exactly the same, to this day, with family btw. You're not alone xx

[@OtterwoodCottage]

@@OurSmallholdingAdventure ♥️♥️♥️

[@Glynchbrook]

Another brilliant video!

[@OurSmallholdingAdventure]

Thank you :)

[@maddieallinson]

My fav farmer KZbin family keep it up ❤

[@JustAGirlLivingOnaSmallholding]

Thanks girl x

[@OurSmallholdingAdventure]

xx you're the best

[@danpoxon2425]

Brilliant guys I really enjoyed that you definitely are living the dream keep up the good work 👌🏽

[@OurSmallholdingAdventure]

Thanks so much!

[@lynetteharris961]

I find these livestock videos so useful. Thank you ❤

[@OurSmallholdingAdventure]

You’re very welcome!

[@CwbyUpp]

Still working my way thru all the old videos, but wish you guys were closer so Steven could butcher my livestock for me. He really understands how to get every single thing off each carcass for a smallholder. (We are in Suffolk!)

[@OurSmallholdingAdventure]

Hi to Suffolk! Ahh we've said when he retires, mobile butchery should be his thing!

[@DavidSmith-zi5gs]

Another great informative video, great to see all your hard work paying off.

[@OurSmallholdingAdventure]

Thank you! Video has gone a bit bonkers haha

[@heidibear44]

Not at all barbaric. They live a happy, free range life. Barbaric is raising chickens in tiny cages riddled with disease and deformaties. You are doing a great job. It's inspiring. Love from south africa 😊

[@Ben-Dowson]

Enjoying your channel guys, this is something me and the family are looking at doing. Definitely very inspiring

[@OurSmallholdingAdventure]

Ooh how lovely! We love hearing of people just starting up, the excitement and anticipation is marvellous! Best of luck!

[@jackiefoster8866]

I enjoyed the video thanks. Can't wait for the canning

[@OurSmallholdingAdventure]

Thanks for hanging in there patiently Jackie!

[@ourstoneycreekjourney5702]

They look great. Our roosters are a lot smaller from our layer flock. We have just got our first lot of commercial meat birds to try. Thanks for the info 🍻

[@OurSmallholdingAdventure]

Thank you :) Best of luck!

[@garethcurtis9354]

I did the same this year, with 10 bresse chickens. Had similar results, all different sizes and fairly light in weight. 16 weeks. And I did finish them on milk and wheat as the french do. I'm going to do it again next year but go for the ross cobb breed and with less growing time, I think we could also do two batches this way.

[@OurSmallholdingAdventure]

I think you could do 2 too, fingers crossed. Thanks for taking the time to comment by the way, we really enjoy reading them

[@mickhardstaff6605]

Very informative video guys , enjoyed it very much . Instead of boiling the chicken on the stove would a slow cooker do the same job and how do you stun your birds ? Thanks guys .

[@What..a..shambles]

I do Cornish x ,pasture raised , average 4kg oven ready normally , I've found 2 days in water and ice makes sure the birds aren't tuff as before I put them straight in the freezer and then thaw in the fridge and rest for few days but results were meh..,I'd love a huge walk in fridge someday..Also do pastured turkeys around a dozen every year,hung whole for at least 5 days.they make great presents and half of them get sectioned around January ..that's around 50kg of turkey ,for us to live other things have to die ,the kids realise this and know the importance of the animals only having one bad day...busy day today 16 new bacon seeds 😁 born on the homestead,I'm at this nearly 10 years , plenty of failures along the way but plenty of wins too 👍 Growing food to feed too animals is hard , God knows I've tried Nearly everything if ever we can't buy bags of food we'll come unstuck.

[@OurSmallholdingAdventure]

We love this reply, thank you!!

[@JayB-bq7hh]

Were you selling the chickens??? Didn't see that , my fault !!! Making chicken thighs tonight !!! Yum

[@tracey5105]

Hi their Tracey and Steve . I would love to be able to raise my own birds for meat but I can’t do it lol I get far too attached to them . I make lots of stocks in the American roaster oven that’s a game changer I love it . I can make 36 pints of stock in one go . Definitely worth its weight in gold . Thanks for a great video guys love what you do their

[@OurSmallholdingAdventure]

Thank you lovely. I've seen the roasters which look great! The ones I have seen are American power supplies too but I do have a counter top similar roaster which I get out when processing so many things.

[@amandalove9093]

your birds are that size because they aren't stuffed full of growth hormones, they are beautiful and Healthy birds.❤❤

[@OurSmallholdingAdventure]

Thank you!

[@veedebee]

🌟 Another AMAZING video, I was waiting for the results of this. So glad you are giving them another go, we have been dispatching and eating our Barnevelder cockerels and we were exactly the same - they just look so skinny when you pluck them, but oh my goodness the flavour is just something else. We also found you get plenty of meat off them, in fact we have had roast chicken for 3, Indonesian curry for 2, stock and enough meat to do chicken ramen for 4 and we are not skimping. I have to admit the plucker does look a bit barbaric, but we only hand pluck one at a time and it’s not my favourite job. Thankyou for sharing, really appreciate your videos xx

[@OurSmallholdingAdventure]

Thank you lovely - glad you got to see it! You've hit the nail on the head - I would love to see you making the chicken stretch - it's soooo good to see that being done. Take care x

[@joanneward9324]

Really interesting, I plan on doing the same but with Australorp next year. I hatch my own and often there are 60% roosters. I have heard they are a good they are a good dual purpose Bird.

[@OurSmallholdingAdventure]

I've seen that breed dotted around too - good luck!

[@KirstyHart-nq4wk]

This video has come at the most fantastic time. We have two extra cockerels that are not the standard meat birds, so were unsure whether to try it. We definitely will now.

[@OurSmallholdingAdventure]

Best of luck!!

[@1000djf]

I don’t know how you guys do it .. I wouldn’t even be able to eat something I had raised let alone dispatch it ! I’d be in tears lol crazy really considering I used to work in a chicken factory many years ago on the killing line .. getting softer as I get older 😂😂… FairPlay guys , much respect

[@OurSmallholdingAdventure]

You’re so right; age definitely makes us softer! Thanks for the comment! Take it easy 👌

[@sporranheid]

Hats off! I've been wanting to do this for years. I grow veg but still looking for land to grow my own meat. (How did ye get that celery to grow! :) Great stuff. I've heard boiling up the feet is good stock too. Never stop learning. 👍 Mark in Scotland

[@OurSmallholdingAdventure]

Haha no idea on the celery tbh! It's got a min of its own! I heard that too on the feet, will give it a whirl next time. Thanks for commenting Mark

[@marktownley3587]

This is a great informative video. Hats off to you for butchering your chickens at home and demonstrates for full cycle of self sufficiency. A question is did you consider dispatching your chickens at an abattoir initially, or is it more efficient for home dispatching?

[@OurSmallholdingAdventure]

Thank you for your kind comments. No, for the chickens we have always thought to do them at home. The only thing we sent to an abattoir are the pigs and that is because we don’t have the machinery needed to lift them up otherwise we would do them at home. Thanks for asking!

[@bunnyyoung3232]

Hi great set up this is my dream, now I was always under the impression cockerel is tougher than hen? Is that correct and do you just Cook them low and slow? Great video thank you xx

[@OurSmallholdingAdventure]

I hope you get your dream! We haven't experienced that but have heard the same. For us it's just age that is tougher (bit like me ;) )

[@malcolmanon4762]

Yet a lot of those people questioning how you can do it, will be more than happy to scoff a burger and chips or a bacon butty, without a second thought.

[@OurSmallholdingAdventure]

Exactly!!

[@irishgirl937]

What a great video this is . Planning on doing my own chickens next year, and I have a few questions and any tips. Do you have a walk in cold room? And is there anywhere / brand you would recommend for equipment processing chickens pluckers etc . Seen your pig processing video , I have alway got a local butcher to process mine (generally 3 a year), and your video has given me the confidence to do it my self next time, thanks a million

[@OurSmallholdingAdventure]

No we don't, we have a large ex display fridge which was 2nd hand a few times over. Tbh we get everything 2nd hand off market place and the like for the plucker etc. Somoene who has no use any more or a farmer friend who knows someone etc. Thank you so much for that feedback, best of luck. Even if you ask for half a pig back to start then you will soon get there. It's a lot of work but any mistakes don't matter as it all eats!

[@irishgirl937]

@@OurSmallholdingAdventure thanks a million for your advice, much appreciated

[@currywolf]

Not sure what you do with the chicken bones but they can be dehydrated and ground as stock powder and or flavouring even to add flavour to dog food

[@OurSmallholdingAdventure]

Wow - I'm off to look in to this, great, thank you!

[@joehumphries4325]

I did cob Ross birds and they ate asmuch as the multi purpose birds you just have to give them alittle more time to grow leave them 6 to 7 months And you should have just cooked the old bird again would have made it more edible

[@sarawalker8479]

I think it’s essential for us to do this, I’d like to be in a position to do it but that’s a “one day dream”. I think I’d struggle with the dispatch bit too buuuuttttt it is farm life, and we need to eat. You know in the 1700’s in the uk it was law that every home owner had to have 4acres of land. Designed to make sure everyone was self sufficient. If you couldn’t afford your own home/land. You lived on someone else’s land and worked it…. Imagine if that was still a law! (There’d not be enough space in the uk in reality but we’d have a better appreciation for the food chain)

[@OurSmallholdingAdventure]

I LOVE that, I didn't know it but think they had it right in the 1700s!

[@saabsonsan]

Ross broiler chicks. Buy as day olds (£1.90 each.) £4 each for turkey starter each to get them to 10 weeks old before harvesting. No comparison to the traditional dual purpose breeds.

[@seanmckeown6120]

Hi both Another fantastic video and I want to echo a couple of the other comments that what you are doing is definitely not barbaric. While the cockerals may be smaller I bet they taste better that anything you can get in the shops. How long did you pc the stock for Tracy?

[@OurSmallholdingAdventure]

The stock has very few particles of meat in it, 1 or 2% so I did it at 20 mins in the IP for 500ml jars (and thank you ;) )

[@falynch]

You should try Hubbards they grow slower than Cobb/Ross but a lot more meat than traditional breeds. A few people have kept some back for breeding their own birds

[@OurSmallholdingAdventure]

Thank you - a couple of people have suggested them. Will keep an eye out.

[@steveme120]

nice thanks

[@OurSmallholdingAdventure]

Thank you!

[@ottermanuk]

People are too detatched from their meat. I completely respect vegetarians/vegans for making their choice, but in the same vein, those that do eat meat need to be completely aware of their choice and the process that puts said meat on the table. It is disrespectful to both the animal and the process to ignore how you get your food on the table. Like you say, it's a bit unpleasant in the moment, but it's a far better life than any tesco or asda bird. Great vid :)

[@jasonhandy8442]

Can think of a couple of French dishes what are really be nice for them

[@OurSmallholdingAdventure]

Thank you

[@sylviak2995]

Just wondering how long you keep the dressed birds in the fridge before freezing them. Thank you for all your cool videos

[@OurSmallholdingAdventure]

Hi there. Usually just overnight but a couple of days is fine. Hope that helps

[@sylviak2995]

@@OurSmallholdingAdventure thank you 💜 I heard that if you eat them soon after dispatch the texture might not be right.

[@myrustygarden]

I no we all eat meat and although I appreciate that meat I don’t disagree with vegans, it’s all a choice. You look after your animals very well so be ok with the fact that they are food at the end of the day. 11:28 oh lord next spring Steven 😮 it’s hard to image summer is gone. We,have a last few days of sunshine then the rain is coming. Have a fabulous week guys ❤, Ali 🥶🌞🇨🇦

[@OurSmallholdingAdventure]

Thank you Ali, much appreciated, have a lovely week too!

[@PortugalCarp]

Over here we will throw a hand full of small pasta elbows into the pot with a chix once it is cook along with a sprig of fresh mint. It makes for a wonderful soup.

[@OurSmallholdingAdventure]

Thank you - that sounds delicious!

[@country4lyfe365]

You should raise Guinea Fowl.

[@salmonhunter7414]

I cut a the top off an old electric hot water tank . It keeps the water hot enough and it is large enough to dunk .

[@OurSmallholdingAdventure]

Great idea!

[@timclarke8565]

👍 How'd you stun them? show a picture of Angela Rayner and tell them that somebody actually voted for this person?😂

[@andrewpeters3424]

What do you think about the new chicken restrictions that have just come in?..

[@hammermr.x5315]

Niceeee ❤

[@StellasVegetablegardens]

i love chicken necks the meat on them is tasty also love gizzard but i noticed you threw them away, the dogs would have enjoyed them. also older chickens always have tougher stringy meat

[@OurSmallholdingAdventure]

Totally get you! Chicken necks are underrated! I’ll keep the dogs in mind next time-thanks for the tip! 🍗✨

[@maristermcsorley4203]

Great video guys 😊Tracy got a question bought the go pro have done few canning batches but my last one it says one the screen it didn’t reach temperature (ALT) I checked everything and the water content and tried again and it happened again 😢❤️

[@OurSmallholdingAdventure]

Oh dear, that’s sounds like a fault for the manufacturer. How blooming frustrating. I’d call them to get that replaced, I haven’t come across that

[@gaynorbowen241]

Thank you for this video. We raised 5 meat birds earlier this year but didn’t have to tools to do a proper job of despatching, plucking etc so asked a local butcher to do this and he was kind enough to prep/dress for the table and show me at the same time. Such a learning curve and I know for next year along with my notes, gathering the right equipment and being able to refer to this video I should be able to produce something half decent at least. I’m of the same mind as you that as long as we can give them a happy life whilst their with us and the process is treated with dignity and gratefulness then it gives me peace of mind to eat meat. We are trying to reduce the amount we buy from supermarkets be it veg or meat and this year we have definitely made progress. Keep up the brilliant videos, they’re a joy to watch and learn from. Thank you x

[@adamrbing]

Not barbaric in slightest people need to get real and realise where their food comes from fresher and easy to control what your getting and also cheaper

[@OurSmallholdingAdventure]

Thank you! We appreciate that

[@garethcurtis9354]

P.s. you are living my dream life 😂 one day for me, one day!

[@OurSmallholdingAdventure]

I hope so!!

[@MateoSkinner-pelaz]

Can we have more pest control videos on small holdings like how to deal with rats

[@OurSmallholdingAdventure]

Will try and incorporate :) rats are a pain! Thanks for stopping by

[@helmuththimsen61]

You have to got the race plume rocks they , 3kg up to 5 kg slagtet

[@helmuththimsen61]

Iam from Danmark, so my english is not so good 🤔 sorry

[@OurSmallholdingAdventure]

No apologies needed, ever! Thank you for the information :)

[@ellame9041]

How do you dispose of feathers? Any use for those?

[@OurSmallholdingAdventure]

They compost but I do hope you make a bed cover one day!

[@PtangPtangBiscuitBarrelSmith]

If you ever need an independent taste tester. Just putting myself forward ;-)

[@OurSmallholdingAdventure]

😂 thank you!

[@maxinedurling3425]

I've just found out that we have to stun chickens and rabbits what stunner would you recomend. If you don't feel bad about sending your animals to freezer camp you need to go to see a therapist as noone likes killing. I have heard that Orpingtons are a good meat bird. or there is a french bird called a Sasso could be your going to have to breed you're own type of meat bird

[@OurSmallholdingAdventure]

Not heard of the Sasso Maxine. Thank you, will take a look. You can get the electric stunners or a neck dislocator. Ste does it manually without either. Then bleeds out. Agree totally on the emotional side of it. We tried Orpingtons previously, I’ll have to remind myself how that worked out, I’ll ask Ste. Take care

[@maxinedurling3425]

@@OurSmallholdingAdventure thanks was thinking about a bolt stunner I'm not sure if Im brave enough to kill my own food yet. Was thinking cross the orpinton with the rhode Island might give you a plumper table bird

[@What..a..shambles]

@@maxinedurling3425 Granny used the brush handle technique and you could too 🤔

[@Lonewolf_1776]

Maybe the Bresse chicken will be a better dual purpose for you.

[@OurSmallholdingAdventure]

Thanks for the tip :)

[@country4lyfe365]

Lol, you can either feed, water, raise , and dispatch your own meat , where you know what has been put into it organically. Or be dispatched yourself from industry raised meat. Where thee animals theyre whole life ,have been abused and then scared to death before dispached. When its your own animal, its had a good life.

[@tonylee8550]

Do you not withhold food before you slaughter?

[@OurSmallholdingAdventure]

We do normally when the whole flock is going :)

[@darrena7695]

all you need is a wind mill now!

[@andrewbaron8713]

If you want the best meat birds, get yourself an Indian game cockerel and white Wyandotte hens. This cross gives birds with large Brest meat.

[@OurSmallholdingAdventure]

Thanks for the advice!

[@kaywalker4433]

you should be telling the people who ask that to go organise a trip to the factory that process the chickens on mass...lol, i love the way you guys live doing it all for yourselves. but no doubt our illustrious leaders will make all you are doing illegal very quickly especially if the channel starts getting up to the million people watching mark...

[@OurSmallholdingAdventure]

Thank you and that is a very interesting point. They have already changed things since 20/30 years ago. We'll find a way!

[@country4lyfe365]

Ehhh. Its in the feed they givem. All thee growth hormones. Thats what your missing lol.

[@OurSmallholdingAdventure]

So true!

[@patobrien6364]

wrong breed get Hubbards for meat

[@OurSmallholdingAdventure]

Thanks - we have tried but haven't been able to lay our hands on them

[@lonniemcmanners6296]

You can make good stock with the feet.

[@amandar7719]

Hi guys. 👋🏻 Well done. A tricky topic sensitively addressed …. 🫡 Interesting that the older cockerel didn’t fare well in the pressure cooker. Probably better, as you suggested, slow cooked. Wasn’t cock au vin invented by the French for such birds? Alternatively, what are Steve’s thoughts on hanging the older birds for a few days like with pheasant? Isn’t it wonderful to just pop out into the garden to harvest all you need to make stock (I’ve taken to adding a tomato in too if there’s one handy hanging around)…And having the electric pressure canner for smaller batches for the pantry shelves. Not nearly as overwhelming as waiting for enough produce to justify bringing out the weighted canner. After seeing your chicken stock, I’m guessing the nutrient density of the meat birds made up for the size. Far more superior to the plumper store bought. 👍🏻 I’ve discovered Wares of Nutsford, btw. For more affordable Mason jars and much cheaper flat lids with treated, anti rust rings. I’ve not had a problem with seals…. It’s wonderful seeing the steady rise in subs. 100% deserved. Absolutely delighted for you. 🥰 Can’t wait to see the show and tell of your bacon …. 🥓 😊

[@OurSmallholdingAdventure]

Hi Amanda! Finally catching up, the pig video went a little bonkers so had a lot of comments which has been fab as you'll guess. We just said about hanging an older bord for longer so might give it a whirl next time. We've always SC them before which worked well so one or the other. Tomato in stock sounds nice, interesting! I am so pleased we got the small canner, what a difference it makes. I'm more inclined to use it. Oh I think Wares jar company is the one Pam the Jam recommended. Next purchase I will take a look if I remember, thank you. Goodness me yes, the subs, like the comments have been great - I just hope everyone isn't here for a butchering video every week and realises that it's once a year series! The bacon is being put to the test this weekend, we had some in the video that's coming out this afternoon, but it wasn't the home cured one - it's the one Steven uses in the shop (which was lovely)!