Canning Marathon: 61 Jars! | From Split Pea Soup to Lard, Stocking the Pantry for Winter

[@LittleMountainRanch]

My new obsession ~ Simply Merino bit.ly/3MfJMke Code: LMR for 10% off

[@sarahtrew9331]

I’m actually really glad you mentioned those tops because I’ve been admiring them since you first got them and thinking how much they suit you & the colours are wonderful but thought it might seem strange to bring them up 😂

[@mandyc534]

This is perfect timing. Thank you! I just put a bunch of SM stuff in my cart yesterday, and plan to order next week! My kids can’t wait for their new striped long underwear/pajamas, and I’m looking forward to trying one of the tops.

[@madzabinga8382]

Yes, Merino wool is the best. If you are a person who is always cold, or has a hard time getting warm, Merino thermals are a must!

[@geezergardening]

LOVE Merino wool clothing! It's like a soft hug every time you wear it! Travel weight is super for any time. Also, just air out...don't launder much. Spot clean. Thx for the coupon!!

[@charliejubb7024]

A good trick when cleaning a meat grinder, is before you take it apart run some dry or stale bread through it. Works great and cuts down on the work and mess. Very much enjoy your videos!

[@mandystone3005]

thats so clever will remember that!

[@nancyrea3863]

Good idea.

[@krisirolfe4332]

I always wondered why my grandpa did that !!

[@Ebostic711]

Great idea thanks!!❤

[@countryinthecity3736]

What an awesome tip, TY

[@donscott6431]

As a 70 year old, retired, life-long restaurant cook, I wish I lived close to you guys so I could come by and help out. Have begun my own canning (a couple of years ago), but living alone, in an apartment, I don’t have enough room to do as much as I’d like: I have enough for myself, but I just love cooking. The sense of satisfaction….

[@krisirolfe4332]

Same here ! I left ALLLLL of my canning supplies in the states once I moved back to Frankfurt, Germany. They (Europeans) are NOT into canning like mom n grandpa (yes grandpa) did in the Midwest. I am alone and cooking for one is wasteful when you cook up a batch of soup or a lasagna.

[@monicas2461]

I bet it would be so fun to cook with you two! People don’t do canning here in Japan either.

[@kimberlyoliver680]

I live in U.S.A, but I wish I lived closer to you. I am pretty much alone with canning, lol. Funny how no one wants to do it here, but sure do love it when I 'gift' them something. No one wants to take the time or bother, not in my area anyway. I love it. Blessings to you all. :)

[@lorrainestone]

I can different kinds of soup and put them in little containers. When it's cold or if I'm sick I am so glad I did it

[@williej3831]

You are a power house work horse. You get more done in a week than I do in a year. Keep those videos coming. Love them.

[@Sarah-zg5qs]

I brined my turkey this year and it's a game changer. It's more succulent. The resolution for dry breast meat is roasting it breast down. That way all the juices go down to the breast meat and keeps it moist. The brine I use for meats is for every 4 cups o water, add 1/4 cup of kosher salt. Let it brine for 8 to 24 hours. then roast it at 325.

[@krisirolfe4332]

Now I know why mom put the breast side down - for the yummy juices (plus mom n I only ate white meat!). Thanks for the tip!!

[@cynthiafisher9907]

Yep, I turn mine breast side down until almost done, then turn it over(tricky) to brown the breast skin.

[@smallspaceswithGloria]

Ya know what I love about you guys, is that you are more than willing to help each other, like Dan helping you clean just now and your children see that and learn that from you, I love that and I just want you to know that we notice these things, 😊 I always notice this about you all, you teach us all this. God bless you and your family

[@scotserve]

Got to agree with you there it's as if they were made for each other lovely couple,

[@chrisrasmussen4612]

WOW!!! remarkable, I could never imagine. Over 1000 jars. You are something special.

[@scotserve]

She's amazing.

[@victoriaklein9441]

I have found that I cool my lard in glass large cake pans, when cool l cut into square, weigh it , make 1 or 2 pound packages. Then parchment wrap, vacuum seal and store, works great here on our farm. Blessings on you and your family. 32:22

[@anounimouse]

Yes, we do the same - but we also line the glass (Pyrex or Anchor Hocking) 9" x 13" pans first with parchment or plastic wrap. Clean up is a breeze!!

[@victoriaklein9441]

@@anounimouse good idea will start that next time we butcher or process pork, we have a small butcher shop on the farm. Government inspection and all that comes with it, so sometimes do other farmers animals and few want the lard so have a supply.

[@cherylpresleigh6403]

What a great idea, thanks for sharing!

[@sin46ned]

You surely are a hard worker...all that work would take me a week or more time. I'm 79 and still canning. I started canning with my grandmother when I was 14 years old and the same as with baking bread.

[@dreamingfool2]

For large batches of slow cooking meals I use my electric roaster. Just set it to 200 and you can slow cook massive quantities of food. Very nice when the crock pot isn't big enough 😉

[@victoriaklein9441]

Hi. We render our lard on the barbecue. Temp about 200 degrees and leave it on most of the day outside so no smell in the house. Best way for our farm, we were pork producers for years so did a lot of rendering. Great lard for baking and frying. I get lots of new ideas from your videos. Blessings

[@kittyrichards9915]

My head would be spinning with that many projects going at once.

[@TeenyWeenyDesign_Creations]

Hi Chelsea, in the Netherlands we also have split pea soup, similar to your ingredients. Generally it is a winter dish. Only difference is that we put diced celeriac in it. As the soup cooks, the celeriac gets soft. So good. In a jar I would put the celeriac in it , about half the measurement amount of the carrots. Try it sometimes...😊😊 It is 4.00 am here now, and I couldn't sleep. So annoying. Enjoyed the vlog!!😊

[@rosemaryus-ct6151]

is that the same as celery?

[@zevab3178]

Its a celery root. The root grows into a ball. If you google it you will see how it looks like. I'm dutch too and i love the split pea soup with celeriac thats the original recipe for us.@@rosemaryus-ct6151

[@agathareimer2924]

I ran the canner 3 times today and I thought that was a lot. Now I don't think so anymore. Lol

[@scotserve]

Well I got the surprise of my life the other day my brother who is over from America he lives in Washington state. And I watch becky can't remember her channel at the moment. And I found my big handsome brother is in to canning and root cellar and all the stuff you both do you're both of my favourite people to watch you both amaze me. So I turned over to you to show him how much I enjoy you're channel so I've got him hooked on both of you. So I have done what he asked and shared both of you but because I'm so scared of flying I've never seen his place but its quite a big place. But I never ever thought he would be in to stuff like that I hope he learns a lot from both of you.

[@debbiewenckowski4670]

Acre Homstead

[@rosemaryus-ct6151]

becky from acre homestead?

[@sherry2836]

@@rosemaryus-ct6151 Best to stick with Chelsea.

[@rosemaryus-ct6151]

@@sherry2836 the world is at our feet. we can benefit from any number of people.

[@janetgrooms]

I love both channels ♥️♥️ I have room for both

[@RosesDewdrop-eo2kl]

Grass fed lard so healthy, what a nice thing to stock up on for fridge. Became sensitive to wool later on in life, so merino wool is good reminder for natural fiber. Love flax linen and industrial hemp for breathable durable clothes.

[@earthinspirationspotteryde2904]

I love my Merino shirts. Costco has them every fall too. I live on the west coast in BC. Also love spinning Merino. It’s lovely for hats.

[@Sharon-bo2se]

Ditto. Love to spin. Use spindles when I travel or out but my go to wheel is my Landrum. It's the baby in my herd of wheels at 42 but versatile and portable.

[@angelal6700]

I just season & SEAR every side, stuff jar, and process. Best pot roast ever come outta my kitchen. 😊

[@tennagrover6140]

My grandma canned split pea soup. It’s my husband’s favorite. It takes all day to make. I think after watching you can the soup, I’m going to try it! Thank you Chelsea. I’m jealous that it gets cold enough outside where your at to be able to sit it outdoors. I’m in southern Texas. If I set food out, it would fry. Lol.

[@brikhouse22]

And here I thought I was gonna have to go a Wednesday without a video from Chelsea lol

[@LittleMountainRanch]

Sorry I was late today - it was a busy one!

[@brikhouse22]

@@LittleMountainRanch absolutely no worries.

[@bittersweet3-]

Glad see it anytime it gets posted :).

[@brikhouse22]

@@bittersweet3- as am I, just thought there wasn't going to be one.

[@lynnsteiner1580]

You are a workhouse in the kitchen - awesome!

[@heatherjung8941]

Merino wool is basic survival gear for we zone 3 types. I am in Winnipeg and merino socks and sweaters are my uniform as well. Always warm and dry. I have atopic dermatitis but I don’t itch in this wool.

[@wandafowler4048]

You are an inspiration. Thank you

[@judyabernathy80]

Chelsea, you are such an incredible person. You do things with such ease. I don’t know where you get all that energy!! It’s a gift!! ♥️🙏🏼♥️

[@brelsfordfamilyhomestead]

Chelsea, something I do that makes moving jars (full or empty) around is using file or milk crates. 12 quarts fit in a file crate. They are easy to carry, have handles and can be stacked. It feels so much more secure to me than boxes too. Great job with all that preserving!

[@debwhitmore2574]

Everything looks wonderful ~ your family is blessed to have all of this beautiful bounty for the winter!

[@carolozbolt5118]

I think it’s amazing that you can do all this work without an apron, Especially wearing your lovely Merino wool shirt! I would be covered in split pea soup.

[@bdavis8149]

Hey Chelsea , just add a can of onion jam that your going to do to a jar of pork that didn’t have onions in it. It would be so yummy as pulled pork .

[@sherry2836]

Excellent idea!

[@RobinMarconeCassidyRN]

Great idea! Pork and onions are delicious!

[@jenniferdavidek677]

how do you make onion jam? sounds delicious

[@rough-hewnhomestead5737]

I am the same with fabric sensitivity and always being COLD! I need to look into those sweaters! I really enjoy your canning videos. You're so confident and knowledgeable about it and your recipes looks so good! Congrats on all of the goodies in your pantry (and your new sweaters!!).

[@carolkantner1770]

I want to can more adter watching you 😅❤

[@rebeccahuber7824]

The timer on your oven is the same as mine. Every time I hear it go off in your videos, my response is, “Oh! I have to go take the sourdough out of the oven!” And then I remember I’m not baking. 😂

[@hardenmama1800]

Wow! I have never seen pork fat trimmed so carefully. That is going to be some great lard.

[@robynhogle2435]

How it looks does matter it's food that will feed your family and warm them up Nutrition is most important.

[@margaretbarr-xe8bw]

Here in Louisiana we’re still having highs of 90. Cold front next week with highs in the 50’s so time to start thinking of wool! Love watching your videos. You’re so inspiring!

[@iartistdotme]

You always give me so much encouragement to put up food! I love to see your finished cans - so beautiful. THANK YOU!

[@beth5863]

Your amazing. ❤

[@Melissa.Bordelon84]

Absolutely absolutely loved today’s video.❤. Take the lid off of that jar of soup. Put it in the microwave. Eat it straight out of the jar yummy. I guess I’m really hungry right now.

[@robingirven4570]

I think our size is why we are cold all the time. I’m 5’ 1” and 88 lbs. I’m always cold. Merino wool is perfect - I knit myself socks out merino all the time!

[@LittleMountainRanch]

I think that has something to do with it for sure. No padding!

[@ChristineKelly1000]

I remember being 88lbs! Now 30 years later, I am 188lbs. I never feel the cold now😊❤

[@rosemaryus-ct6151]

it's because u guys are thin. it's muscle that keeps us warm.

[@sherry2836]

@@ChristineKelly1000 Lol, me too!

[@marysurbanchickengarden]

I cooked out my lard a couple months ago and I also use jam and jelly jars for the small amount I'll use for a few weeks, but for the lard I'll be storing I use 1/2 gal canning jars and store it in the fridge. It takes up a lot of space in the fridge and it makes me have to clean out the fridge more often.

[@kellyhawes9293]

It always amazes me the amount you can in a home kitchen. I hope your kiddos will learn as well, and I'm sure they will have fabulous memories of all you did for the family.❤

[@cynthiafisher9907]

Another big work day! Winter will be for resting. Love you, Chelsea!

[@LaurieShumaker]

Split pea soup looked really good. I made smoked pork noodle soup yesterday. I had left over smoked chicken broth that I froze and mixed it in with leftover frozen cooked pork butt, add my noodles with a pinch of sea salt and couple shakes of seasoning. Yum!

[@Scatial]

Chelsea, I've been enjoying your vlog for a few months, and I'm rooting for you to be an even bigger success on YT. As a viewer of way too many homesteading videos, I've noticed that the first time I see someone's channel, I'm sort of "meh," and it takes me a few months of watching sporadically to get enthusiastic and subscribe. I'm not interested in a stranger, but once I know them, all the little details of their farm and family are interesting. So I've been thinking of ways you could hook people in on first exposure. Ruth Zimmerman often starts and ends with a beautiful sunrise/sunset on her property or some shots of her adorable pigs and other animals. You have a gorgeous property and I think viewers would be drawn in immediately by that, esp if (at some point) you are able to shoot drone footage. Another method that I've noticed on the Korean and Japanese vlogs I've watched, is that they start with a highlight reel. Just my two cents. You are doing great. 😃

[@Controlled_Insanity_003]

You remind me of my 8th grade math teacher, visually

[@elizabethclark275]

Thanks for going into so much detail while canning. I am canning more things I never tried before simply from being inspired by you.

[@elizabethlink3993]

💚 Wowzers, 61 quarts canned! I have yet to try canning meat. I'd have to buy the meat, then can. It's just me, but I still want to try it. Your lard looks SO beautiful! 💚

[@sherry2836]

I'm in Michigan and had to purchase an "Always Cold" sweatshirt! Everyone loves it. Wish I could afford to send one to you. You totally amaze me with all the tasks you accomplish. Love watching all that you guys do on your homestead!

[@gagakk5566]

Hello Chelsea- I love all your meal & canning projects… you are one energetic girl lol Can’t wait to see you remodel- sounds a lot more functional for you, Have a great week 😊

[@dixierobinson2606]

I spent my career as a Food Service Director in mostly institutional foods. We used roasted turkey meat for most of our soups, stews and salads. Much more economical and flavorable for large quantities. I still make my own turkey broth for use at home.

[@79PoisonBreaker]

looking forward to the onion jam. :)

[@hjisagirl]

Your canning days are an epic endeavor!!! What you get done in one day takes me all canning season to do!

[@MilknHoneyHeritageFarmz]

Holy smokes you rocked the canning! Great job

[@susancampbell7279]

Beautiful lard

[@KeithandPamBilyeu]

Pam here….I’m new to watching your channel..about a month now..love it. So glad you have some ‘kitchinurchins’ to help you!! I was worried about how much WORK you were doing!! How many in your family? And how many are you cooking meals for?? Sounds like quite a crew!!

[@nancyrea3863]

11 children. Nine, I think, still at home but I imagine they all come for dinner. Lol

[@janiceaucoin1435]

I never miss a video, you are a great teacher. Thank you.

[@lindap9079]

I'm a fan of split pea soup too. I've been using the recipe from the Ball Book. It makes a soup that is THICKER than pea soup. I like the way you put ingredients (not soup) in the jars. Mine is so thick I have to dig it out of the jar, I like the way yours is soupy.

[@anounimouse]

Chelsea, We're SOOo pleased to see 'The Old Practices' of canning & freezing being continued by you young folk! I'm so envious of your rendered Leaf Lard; We just received our year's order from a farm family in neighboring Iowa.

[@bljajake]

I am always amazed at your multi tasking skills!!!!!! I envy your talent 😊😊

[@laureparliament707]

Hi Chelsea! Did your mother also do canning when you were a child? I just found your channel and have been watching over the last month. I remember canning with my parents from when I was young and love to put away the fruits of my labor. Although I don’t do it on the scale that you do, I love to be in the kitchen and provide for my family. Thank you so much for sharing! You have a beautiful homestead!❤

[@LittleMountainRanch]

Yes, I started canning with my mom when I was little. Very grateful to her.

[@kristinanoall]

27:49 You just answered a question for me! I just opened my pressure canner (that I bought 6 YEARS ago, and it’s been sitting in my garage) yesterday and canned chicken stock. I noticed that some came out of the jars in the processing, and I wondered if I’d done it wrong. Thank you for your straightforward, detailed explanations!

[@carolwhisenhunt7504]

Loved this

[@trueblue_73]

Squeeeeeeeeeeee! I'm so excited for the pantry tour! So much work!

[@bertill4250]

So nice that you just continue when something is “missing”. How bad can it get? Reliefing!

[@lynnloehr1566]

Merino wool is the best! I too have trouble with certain fabrics, I can only wear 100% cotton and merino wool. I am allergic to acrylics, rubber, and a bunch of preservatives. So, elastics really bother me because they have rubber in them. I have to wear all cotton underware with covered waistbands and leg bands. When I try to wear synthetic fabrics it makes me itch and I am just generally uncomfortable. It was good to hear you talk about that, I am not alone!! I also wear nothing but merino wool socks year round they keep my feet warm in the winter, and cool in the summer and no feet sweating. Sockwell brand makes compression wool socks and they feel so good and keep you feeling energized all day. I love your videos, I have learned so much.

[@reynaanderson6887]

Marino is the best!! Hello from Australia

[@lisaholt3627]

Wow, dear lady, you are amazing!! I love watching your channel and getting inspired to do more canning. Your family is very blessed with you as their mother and wife.

[@tsilbaugh5314]

Always fascinated!!

[@J9NINE]

Love this video, we just got a whole pig and its just the two of us, I've already given my 4 kids some meat but we have so much. I will have a big canning day soon

[@allieville9864]

My goodness, you are a machine 😂 I appreciate your videos, super happy I found you!! ❤

[@kaylapilon1447]

I have been canning turcky and gravy every year for the last 3 years. I rost the turckys in the roaster pan, take the meat off the bones, refrigerate the meat, and the gravy/drippings while the bones cook down for turcky stock. I put as much of the drippings as I can in each jar and then top it off with the stock i also put the seasoningswe like. It is my 6 year old son favored dinner. All I have to do is heat up and thicken

[@janninehaslam9204]

Fantastic video as always. So much information that was easy to understand. I was struggling to go back to sleep so I was so chuffed to see a new vlog. Love and blessings to you all Chelsea xjx

[@kaybusby7507]

Your family is so blessed. The winter months ahead will definitely be easier with all the labor of love you have prepared. God's blessings. Anxious to see what the final count will be for your canning.

[@kikomartin-pr]

Hi Chelsea. So happy to see another video. I enjoy all of your videos.

[@AliciaCardwell]

Hello! Love your channel! I am an avid knitter and I'm super happy to hear that you have found Merino wool! It's Amazing and don't give up on finding other wools that will work for you! There are some wool blends out there that are so soft!!

[@denisecorneil7900]

Hello from Ontario. You are a machine!😂I’m still going to send you the 100 Turkey pie recipe.

[@janetgrooms]

Great video ❤

[@janecannon5567]

That is a good idea to put the cheese cloth in your strainer. I will have to remember that. Thank you

[@camicri4263]

Wow, lots of goodies Chelsea! Blessings 💕🤗💕

[@fromcanadawithlove1023]

I have recently found your channel and am loving it. I live just outside of Edmonton Alberta and am also in the same gardening zone as you. Have loved all your videos and look forward to your new ones. I just started canning about a year ago and love seeing your canning videos, especially the split pea as that is my favorite!

[@loreenashaw-rash8147]

Hello I heard of a tip you might want to try next time you clean your grinder after grinding the pork fat for lard it is to run a couple of heals of bread thru the grinder to clean the majority of the fat out and that can be fed to the chickens or put in bird feeder for winter feeding wild birds so it doesn’t go to waste. Just an idea you may not of heard of.

[@-2u2]

Aww - I wanted to see the canning process for the pork and turkey... :)

[@lindacampbell316]

Hi Chelsea, I love how organized you are and how your family all chips in to help out! Also, I really like the sweater you were wearing today so I ordered one, so thanks for the code. I will be cold now till next May probably so anything I can do to be more comfortable I will try. The company looks amazing and I am excited to buy Canadian. Take care, Linda, Quebec city, Canada

[@shellevaughan-hoyt4063]

Yes I. Canned a lot of stuff this year also

[@saraholmstrom1395]

You make me så happy i love too see all you do❤

[@sharonpeta2390]

Amazing. Your an inspiration

[@cherylpresleigh6403]

This has been such a helpful video for me, thank you! A friend is growing out a pig for us. This will be the first time we’ve ever had a freezer full of pork. One of the things I wanted to do was to render the fat. You’ve provided some easy to ideas (as have other viewers in the comments) for preparing and storing the lard and I’m so grateful. I’ve only just started to can meat. I did both stew meat and chicken using the raw pack method. I’m glad I was prepared for the appearance to maybe not look all that great. The chicken is fine but the beef didn’t have as much juice released so not quite as ‘pretty’ to look at. I will be giving your way a try and will cook the meat first and can it with broth. I need to get caught up on the other videos now, thank you so much for sharing.

[@wandabarlow4432]

When working with cutting up onions ..try putting the ones you are going to chop in the refrigerator. This method has helped us in our restaurant for years. Hope it helps you 😊

[@lindaroller-x7g]

You are superwoman!

[@judydunford8694]

Have you ever thought about making chicken and rice or turkey and rice soup? At Thanksgiving and Christmas, I boil down the carcasses along with organ meats & neck. I pick all the meat off the bones and set aside. When I'm boiling carcasses for broth, I toss in celery leaves and diced celery, carrots, and onions, plus my spices. Because of celery, I use little to no salt. After I've strained broth and picked out any stray bones, I add my rice and turkey back to broth and simmer for about 15 minutes. I then put in freezer containers. But you could also can it. 1 turkey carcass isn't going to yield a large amount but 2-3 would provide a few. I also have made turkey & noodles with leftover turkey, some of the broth I cook my noodles in and add about a cup or so of leftover stuffing.

[@cherylstreeter1962]

I just want to come help ya, girl!

[@LittleMountainRanch]

I wouldn't argue!

[@stephencameron1709]

You are amazing Chelsea! I learn so much from you. ❤🙏🏻Val C

[@frankiemiller4692]

Love your videos and can’t wait to see the finished bunkie and cabin

[@susancampbell7279]

Good job missy 😊

[@naomihartman6623]

I found that very interesting about canning meat and soup making thank u for the glory bowl so yum yum

[@Sharon-bo2se]

Very nice to see you wearing the wonder fibre. I am a spinner and knitter and love the natural fibres on many counts. The Internet has been a godsend to the small producers and helps keep much of the gene pool going. Also, many of the people involved are women and there are many women-run co-ops around the world, not just for wool. Micro-loans and similar support are powerful. Simply Merino is close to where I live in Vancouver so love to see the shout-out here.

[@deborahpullen9940]

Split pea soup ia my fav, Always make it after cooking a Ham.. Yours looks delicious.

[@camilion5399]

So wonderful

[@janicebattle6456]

I was so surprised to see you making the split pea soup. It is a staple favourite here in our house and family. You make it the way my grandad taught me so many years ago. We lived next door but one in Newcastle, NSW, Australia with my maternal grandparents who came from just outside of London, England at the end of WW1. Grandad had a small outdoor kitchen on the verandah of his house as my grandmother hated the smell of the pickles he made (they were delicious and he was famous for them). He grated up heaps of carrots to add to the bacon bones or shanks with onions, peas, and I added celery to my version. It was always amazing the next day. I have never diced the carrots but I will give it a go. Love watching your day and seeing how you live in such a cold environment. This is so foreign to me as it is very temperate where we are (except for today with a blast from the Antarctic spoiling our picnic). I too am a cold frog and layer up during our Winter and also wear Merino underwear and long johnsl, so comfy and warm.

[@melindawargowsky8176]

I’m doing my own canning marathon today. 14 pints and 4 quarts of hamburger in my electric canner. Just 2 of us, so it will last a while😊. Unfortunately, I forgot my canner does 5 pints, and not 7. Been watching too many Chelsea canning videos with the larger canners! Should have stopped at 10 or done 15…sigh Ham hocks are one of my favorite meats. Unfortunately, we don’t raise hogs any more, and it’s hard to find the larger ones with actual meat on the bone nowadays.

[@catracampolieto8989]

I love split pea and ham soup. I add Brussel sprouts, taste like a boiled dinner soup. Yummy. Your a canning Rockstar.

[@MJ-fb2zq]

Can you adopt me. I don't make much noise. I'm 68. 🤣 look at all that meat.🙂 Love love love yr vlogs. ❤️