Every Bit Counts Challenge: week 1

[@AngelaM-y4e]

Hello, i am currently watching the ebcc from different you tubers and find it very interesting and i am learning a lot. Thank you for sharing, have a lovely evening.

[@cdavid2486]

Great vid and info!! TY.

[@breesaves]

I am new round here and love your channel. Buttnut is my new word. It is literally the only damn thing growing for me this year.

[@specialplaceranch]

They are prolific! Hopefully you can get some good fall crops!

[@chocolate7810]

So glad you made this video, so realistic. I always wondered about the food sealer you have, thank you for showing it in action.

[@specialplaceranch]

Thank you! The chamber vac works really well and the bags are cheap! You’re just a little limited by the size of the chamber. They make a bigger one we might get for game meat.

[@growingmyown]

Thanks for sharing your every bit count with us..new sub here from Growing My Own.

[@taylormade9693]

Thank you for sure. You make a lot of stuff. Takes a lot of work to Homestead doesn’t it. But it is so well worth it. Blessings.

[@specialplaceranch]

You’re welcome! Yes, it is hard work but I wouldn’t trade it for anything!

[@PatMcGuriman]

New here. I haven't Pressured Canned yet, I am scared to death. I have all the materials and the canner, but this past weekend I did Water bath canning for the 1st time. Picked my own peaches and made Peach Jam, Peach Pie Filling and sliced peaches in Light Syrup. Wow I was exhausted but so satisfying to have my own shelf stable. Thank you, I can't wait to see your farm.

[@specialplaceranch]

Don’t you worry, it won’t blow up! Yeah it’s so tiring sometimes standing in the kitchen. Good luck with your preserving!!

[@PatMcGuriman]

@@specialplaceranch Thank you for the response, This is more stress than I deal with at work running a small company, compared to this my daily work is easy. I want to do green beans as time in my part, I may try. Thank you. Tomatoes I would love to do, but I am never sure Water Bath or Pressure Can. I ordered to Ball Cookbook to guide me. Love to your work and Thank you

[@kerriskitchen4747]

Sutton's daze is a good learning channel too

[@jenniferr2057]

Wouldn't it be nice if we were neighbors and I could just show you? Sometimes it's nice to have someone there to answer questions.

[@PatMcGuriman]

@@jenniferr2057 AMAZING that would be. I am Patti from PA. Thank you for your videos

[@kskorner74]

I love your sense of humor!!! Subbed

[@specialplaceranch]

Thanks 😁

[@lorita3488]

CHOCOLATE ORANGE ZUCCHINI CAKE Favorite Recipes of the Sutton Families & Friends Ingredients: 2 1/2 cups flour (unsifted) 1 1/2 tsp. baking soda 1/2 cup cocoa 2 1/2 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 3/4 cup soft butter 2 cups sugar 3 eggs 2 tsp. vanilla 2 tsp. grated orange rind 2 cups coarsely shredded zucchini 1/2 cup milk 1 cup chopped pecans or walnuts Recipe instructions: Preheat oven to 350 degrees. Combine flour, cocoa, baking, powder, baking soda, salt, and cinnamon. Set aside. With mixer beat together the butter and sugar until they are smoothly blended. Add the eggs; one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini. Alternately stir dry ingredients and the milk into zucchini mixture, including the nuts as a last addition. Pour into a greased & floured 10 inch tube pan or Bundt pan. Bake in oven at 350 degrees for about 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Turn out on wire rack to cool thoroughly. Drizzle glaze over top. Cut into thin slices to serve. GLAZE: Mix together 2 cups powdered sugar, 3 Tbsp. milk and 1 tsp. vanilla; beat until smooth. I like to replace a tablespoon of the milk with 1 Tbsp. orange juice.

[@brandiblevins6609]

I love those bag holders. They are a lifesaver to me.

[@fioparkhurst3539]

Oh gosh I can't watch that jar get busted! I use my old jars for storing dried good after I done did the same thing girl. I feel for ya.

[@specialplaceranch]

😪 That’s a good idea for dried goods though! I might have to bite the bullet and get one expensive replacement.

[@betterlivingonabudget]

New sub here, I just found your channel with this video in my feed this morning. I'm doing the EBC challenge urban-style and in my own way because I live in SE FL and like you said, my garden died in July so I'm starting over for fall in August. Thanks for sharing your homestead and preserving ideas with us.

[@specialplaceranch]

Yes it just gets too hot. I can’t wait for fall gardening! Thank you so much!

[@marieparks5674]

Love your work area

[@specialplaceranch]

Thank you!

[@dreamingofanecholshomestea3711]

❤❤❤

[@kandikuehl]

I like voice overs👍

[@lorita3488]

WORTH YOUR SALT LIME SALT: Mash together 1/2 cup fine sea salt and 1 Tbsp. fresh lime zest until well combined. Spread onto a parchment-lined baking pan and bake in a 225 degree oven until dry, about 50 minutes. Try it on: Grilled pineapple, steak, tacos, sweet potato fries. BASIL SALT: Pulse equal amounts of packed basil and coarse sea salt in a blender/food processor until basil is finely chopped. Spread onto a parchment-lines baking pan and bake in a 225 degree oven until dry, about 30 minutes. Try it on sliced tomatoes, corn on the cob, fresh watermelon. How to make Garlic salt from fresh garlic Ingredients ½ cup kosher salt or sea salt 6 garlic cloves Instructions Preheat the oven to 200 degrees Fahrenheit. Place the peeled garlic cloves and salt in a food processor. Process for about 1 minute until the garlic is finely chopped. Spread on a baking sheet lined with parchment paper (important, otherwise it will stick!). Bake for about 45 minutes until dry and crumbly. Remove from the oven. Wash out the food processor. Pour the mixture back into the clean bowl of the food processor and pulse several times until the desired consistency forms. (We kept ours a bit chunkier than normal salt.) Store airtight container at room temperature for up to 1 year. Homemade Garlic Salt Ingredients 1 Tbsp. kosher salt 1 tsp garlic powder or granulated garlic 1/4 tsp granulated onion optional: 2 tsp. grated parmesan cheese if serving over steamed veggies Instructions Combine all ingredients in a small bowl and mix well. Use as needed. Can be stored in air­-tight container or shaker for up to 6 months (if not adding the parmesan cheese). If adding the parmesan, may be refrigerated and used for up to 3 days. For Garlic and Herb Salt: 1/2 cup sea salt + 2 minced garlic cloves + 1/2 to 2 cups ”loosely packed” minced fresh herbs (like sage, rosemary, oregano, thyme, tarragon, chives, etc.) For Chile Pepper Salt: 1/2 cups sea salt + 1/2 tsp. ground black pepper + 1 + minced Chile peppers (from mild peppers to habaneros) For Citrus Salt: 1/2 cup sea salt + zest of 1 grapefruit, or 2 lemons, or 3 limes For (sweet) Baking Salt: 1/2 cup sea salt + seeds of 1 vanilla bean Seasoned Salt Ingredients 2/3 cup fine sea salt 1/2 cup sugar 4-1/2 teaspoons paprika 1 tablespoon onion powder 1 tablespoon garlic powder 1 teaspoon ground turmeric 1/4 teaspoon dried thyme 1/4 teaspoon dried marjoram Directions In a small bowl, combine all ingredients. Store in an airtight container for up to 1 year. SRIRACHA SALT: Stir together 1/2 cup kosher salt 5 tsp. Sriracha sauce and 1/2 tsp. fresh lime juice spread evenly onto a parchment-lined 15 x10 x 1 inch baking pan. Let stand uncovered at room temperature for at least 8 hours or overnight. Store in an airtight container at room temperature. Chile lime salt (aka Tajin) For the Chile lime salt blend 1 Tbsp. Salt Kosher salt or pink Himalayan salt 2 Tsp True lime 1 ½ Tsp Chipotle spice Or other spicy Chile powder For the seasoning blend: With a whisk or slotted spoon, thoroughly blend together the salt, True lime and the Chile powder 1 Tbsp. Salt,2 Tsp True lime,1 1/2 Tsp Chipotle spice For the fruit: wash and peel the fruit you choose to use. Cut into planks or spears (see youtube video above for cutting illustration) 1 Small Jicama,1 Med Cucumber,1 Mango,1 Avocado, pineapple, papaya, etc. Place fruit spears in a large bowl and sprinkle with the Chile lime salt. Cut wedges of lime and serve fruit/vegetable spears on a plate with lime wedges for people to squeeze over the fruit/vegetables.

[@specialplaceranch]

Thanks for the recipes!!

[@leahtruckenbrod1279]

Fantastic! Thank you SO much!

[@janew5351]

Where did you get the Ball canning apron?

[@specialplaceranch]

It was a gift a couple years ago. I believe it was from Amazon

[@jlynnc9559]

Our H‑E‑B had hatch bacon, hatch diced pork, hatch sausage link…

[@specialplaceranch]

Mmmmm hatch bacon!!!! We don’t have an HEB real close but I had my sister get some cream of jalapeno soup there 🤤

[@Myfavorites877]

Do you not worry about flat sour when you leave it overnight?

[@specialplaceranch]

Everything but the butternut squash ( which has tasted fine in the past) I have in the fridge overnight. it’s such a pain living separately from the farm.

[@cherylb.9766]

Do you use tested and approved canning recipes? I was a bit confused by the change in canning times

[@specialplaceranch]

I did change the time because I saw someone else do a different time but, I won’t put it on my videos again. We should always go by the National center for home food preservation nchfp.uga.edu/

[@tammyjocooke-ov1nw]

Save yourself time and energy and core tomatoes before freezing too

[@specialplaceranch]

Yeah that’s a good idea!

[@steve5013]

No, I hate winter

[@specialplaceranch]

Hahaha!