Fall Is Here | Canning Bread in Mason Jars!

Fall is in the air and we couldn't be more excited about canning zucchini bread along with rendering some good old fashioned lard.
***Blog below was the inspiration for our recipe***
Zucchini Bread Recipe: goossenkitchen.blogspot.com/20...
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[@Loesters]

So I live in the Netherlands and found your channel yesterday. I stayed up watching one after another video. Nothing but aw! You are living my dream. Alaska is so far away from where I am. It's another world that I have never seen and I doubt I ever will. It's so beautiful, wide, lonely, green or white. I wish I could smell the nature thru the screen. I have a lot of respect for how you guys life and built en enjoy. Amazing beauty in it. The flowers you pick to make tea, the berries and mushrooms. Even the washing looks like it's real work, honest and real. I LOVE it. Thank you for sharing your wonderful life with all of us. Maybe I will never visit Alaska, at least I can daydream a bit more about with lively pictures in my mind. Thank you. Keep it up and much much blessings to both of you, the dogs, the cats and over all your propirty.

[@SimpleLivingAlaska]

MLH we appreciate your kind comment ❤😁 we've never been to that part of the world, looks amazing!

[@tovelundh3461]

aq

[@roxxwii4680]

Nederland!! 😉😏 ik kom ook uit Nederland

[@robinholbrook8296]

I am in US but on East coast and 3,900 miles from Alaska. Yes, beautiful but very cold most of the year. They already have snow in Alaska. It’s just Fall now in October and still hot here where I live.

[@simonevdw90]

Ik dacht hetzelfde en las daarna jouw comment 😍

[@johnarmlovesguam]

When I was a boy on the farm in Arkansas my granny rendered lard in a huge round iron pot outside over a wood fire. Papa butchered the hog. My job was to slop the hogs daily. I was raised on delicious lard biscuits, pork chops and plenty of garden goodies. Fresh farm food is the best. Stay strong.

[@ddearinger8962]

John Armstrong ....And Healthy!

[@brucea550]

Yeah... it’s funny how all the old time farmers lived on butter, lard, eggs, red meat, bacon... all the stuff that’s supposed to be so bad for you and they were mostly very healthy. Hard physical work offsets any bad, and the bad is not as bad as some will try to tell you.

[@miscelaneosymas9923]

Me too !!!! What a days !!!!

[@estellesmith6418]

Those days it was called healthy eating. Then they started calling it heart attack food. And today....it is keto friendly food. Weight loss food.

[@jusnuts1443]

Did y'all have a lard press? My great uncles did. They made lard by the gallons.

[@betpatpatten3840]

If you put the rendered fat as you did in clean pot add water and heat the “brown stuff” in the fat will settle as it cools and fat gets hard. Pour off the water and heat again. Doing this “whitens” the fat and decreases flavor. Then heat and put in jars! At least that is how I used to do on a kerosene wood stove back in the mid 70s!! (I am in my 80’s now)!! Keep up the videos...I enjoy them emensly an brings back good memories!!

[@womensarmycorpsveteran2904]

Betpat Patten That’s how my granny taught me too and she had the whitest lard and made such lovely pastry with no porky taste or smell.

[@lynnlast9272]

Hi Betpat, I need a little more info please! :) I rendered my very first pork fat a while ago and it's white, but slightly has some flavor to it. Since my lard is very white, will this still work for my lard. Also, I assume that once cooled.. JUST water pours off? The lard will all stayed separated? You referred to the "fat" hardening, I thought the lard was the fat. Help me please! lol

[@lisaineastcentralohio6805]

@@lynnlast9272 i

[@lynnlast9272]

@@lisaineastcentralohio6805 I still need help... :D

[@lifethroughhereyes3958]

lynn last well, I guess the water is at the bottom once the lard (indeed the fat) is cooled. But because the brow bits sink to the bottom, they will be in the water, so you throw them out when you get rid of the water. I’m not sure about your first question though.

[@mizzmary861]

Those cracklins are gold when crushed up into tiny pieces and added to cornbread batter. Ultimate comfort food on a cold day. Great video Ty for sharing!

[@500dollarjapanesetoaster8]

We use it as an extra in finely shredded potatoes, onion, raw egg, salt, pepper, cooked in a large casserole pan (called potato babka). About an hour or so, yummy!

[@jusnuts1443]

We (my big brother and I) used to eat cracklins like candy when I was a kid back in the 70's. We saw where our food comes from at an early age. We are not scarred emotionally by that. We are both hunters and understand the importance of adding wild game to our diets. The unpleasant part, dressing the animal, is necessary. We aren't squeamish.

[@jonihughey1352]

When my in-laws killed hogs back in the seventies, they also used the cracklings in cornbread. One of my favorite memories. Nothing like cracklin bread!

[@jusnuts1443]

@@jonihughey1352 Sounds wonderful! I'd ask for the recipe, but it would be, at best, difficult to find cracklin's these days. But, I know some kin folk in West-By-God Virginia that may set me up. I'll get back with ya as soon as I can line something up. In the meantime, Keep the faith!!

[@lindaisaac8119]

My mother made cracking cornbread. Was it ever good!

[@paullitrop256]

i'm a city boy and I have never see or hear of half the stuff that you guys are doing, really opened my eyes to a new way of living. WOW, thanks.

[@godisgood678]

This was suggested to me when I was young: always add chocolate chips to your dry ingredients with flour FIRST before adding liquid ingredients. This prevents your chips from going to the bottom. 😊

[@tracy08161967]

I am a prepper. And so is the rest of my family. I watch videos for inspiration. Out of all the videos I have ever watched so far yours is the best and in Alaska this is incredible! You two are my kind of people. You would feel right at home at my house. When I was young we had a log cabin in the woods. Now my sister and I own the woods. We just keep on increasing the property size.

[@truthbetold2611]

I grew up eating food cooked with lard rendered like this in Taiwan. My mother cut up the fat into much smaller pieces that became crispy bits after rendering. She used the bits to add flavor to vegetable dishes.or fried rice.

[@walterjackson1379]

Yes it works the older people's use lard over meat and ever thing and it stad caned

[@VickiTakacs.]

I love it that you both have the brains to know that we need fat and consuming it does not make you fat.

[@seecanon5840]

Vicki Takacs ......actually it's the over consumption of grains, sugar (any) and certain vegetables.

[@whitefilly8802]

​@@seecanon5840 I think she was alluding to the fact in her comment :) The food pyramid is a joke! Womp womp.

[@malina1239]

See Canon everything is relative.. vegans are usually skinny. They mostly live on grains and sugar . Too much fat makes you fat as does to much carbs

[@themoviemaniac8416]

@@whitefilly8802 - It just became outdated once Americans began a more sedentary lifestyle. Before that it was okay.

[@jessegrider5301]

@@malina1239 so does too much beer.

[@grimm_]

My wife and I have been watching all of your videos for a few weeks now, and we really appreciate the videos. It's sooo nice to see just practical people homesteading. You folks rock!

[@jonihughey1352]

When we kill hogs, we keep the cracklings to put in cornbread. It’s a great southern dish, crackling bread.

[@jusnuts1443]

When I was a kid back in the 70's, us kids would eat cracklin's like candy! Now that I'm over 50, I try to stay away from fatty foods, sugar and salt. As my 50 + coworker says, "If it tastes good, spit it out!"

[@jusnuts1443]

When I was a kid, we chewed on crackin's like a squirrel chews on walnuts. Don't worry, my cholesterol readings are still good.

[@kevingarman1367]

Have you considered talking about the changes to your emotional and physical health since moving to Alaska and living off grid? I would like to see inside the root cellar also.

[@SimpleLivingAlaska]

Kevin Garmen we briefly talked about how we deal with the lack of sunlight in winter in our only Q&A but I think that's a great question and we will be sure to cover it in more depth on our next Q&A.

[@harpomorris1909]

Yes, I’d love to hear about the changes in your health too!

[@superma74]

a trick for starting your lard is to use a little water in the bottom of the pan. it allows the fat to heat without scorching. the water evaporates out in the rendering process. just like the water which naturally occurs in pig fat.

[@Flashynista]

Right I was wondering why it was brown. it should render clear even if streak of lean is in it.

[@mtnhayes8592]

superma74 ty sister, I never thought about that. Great tip!

[@Flashynista]

she did explain the color though.

[@sunnybelisle4007]

Excellent idea. Thanks. :-D

[@MrAllan9]

Never rendered before, but what a good idea.

[@robertrogish1038]

That brought back so man memories from my childhood in the 70's. We raised hogs and would put hams in 5 gallon crocks, and then fill them with lard to seal them. It worked great. Thank you for sharing this with us.

[@Falcodrin]

Never heard of potting something that big but that's kind of genius

[@dianaV1212]

I love how organized you and hubby are...love listening to you guys because you dont talk over each other

[@noniabizinezz6867]

I’d have never thought to can bread. Awesome!

[@debido2u]

That lard is also excellent for making some fine soap

[@jshicke]

Glad to see some young folks keeping the old skills alive. Lard is great for cooking. It has 20 percent less saturated fat than butter; it's also higher in monounsaturated fats, which are good for cardiovascular health. Lard is also rich in oleic acid, the same fatty acid that is in olive oil and praised for its health benefits

[@sunshine8711]

All I can say is "you guys rock"..... hard working, true farmers!

[@suzisaintjames]

Ball has wide mouth jars that holds 3 cups called pint and a half. They don't have a shoulder. 💝☀🌵

[@martyplunkett7011]

I just said to myself, "God, y'all have a great camera!" Beautiful opening! ❤👍

[@hombredeacero3131]

Learning something new every time I watch your videos

[@uttermil]

As a single person who has visited Fairbanks during June and been up north of the Brooks Range, there is no way I could feel comfortable living up there alone. Trips to Dead Horse. No way. Kudos.

[@ottoreject6713]

I watched you root cellar build videos this morning and liked what I saw, so I subscribed. My wife will love you two. I like that you're still kinda new to the off grid living and that your channel isn't that old. Means we as viewers, we get to see y'all grow. Thanks for sharing with us!

[@teacherforjah]

I love how energetic you are. I love your dogs and cats. The zucchini bread recipe is wonderful. Thank you for sharing all that you do!

[@barbaraanderson5785]

Just found your channel 2 weeks ago, and have been watching nonstop ever since. Absolutely in love with your lifestyle ❤️. Looking forward to more videos. I especially like the videos of you cooking and foraging throughout your backyard. And yes I love the fishing, I would enjoy watching more of them. The garden is absolutely gorgeous 😍. I'm a true fan of your channel. Blessings to you both.

[@SimpleLivingAlaska]

Barbara Anderson thank you for watching 😁

[@Gumbi4ever]

For the canning commenters out there: please try not to judge these two for living their own lives - not just because we shouldn't be so judgy, but also because their decision is backed up by science. No I am not saying that we all should can this much zucchini bread, nor am I saying that the National Center for Home Food Preservation is wrong. In short, many canning guidelines are (for good reason!) incredibly strict and are intended to protect those who live modern, busy, distracted lifestyles. By putting in place systems and practices to store and eat food well below spoilage temperatures and times @SimpleLivingAlaska plays within the rules of food safety under their conditions. I have researched primary literature on canning recently and encourage readers to check out Lake, et al (1985), Aroumoni, et al (1994), and Tarkhashvili (2015). Specific to this video are 3 specific observations 1) non-inoculated (i.e., not intentionally infected) breads did not have clostridium growth after 90 days at ~95 degrees F 2) Clostridium growth and toxin production even after intentional inoculation with vegetative cells (not present in cooked materials) is incredibly low below 50 F, but much higher at room temperature. 3) High-volume canning (i.e., gaining experience) and eating goods within 6 months correlates with reduced botulism. They are experienced in appropriate methods, and are storing these below 50 F for less than 6 months.

[@edwardnicoletti8438]

Grind the Cracklings down to a powder and use as a coating on fried Chicken or Fish. Really great flavor.

[@BalticHomesteaders]

Render lard in a slow cooker it's so much easier, drop of water in the bottom though to avoid burning.

[@gingerbread1250]

The drop of water , does it go in with the fat or between the ceramic container and the base?

[@WinkTartanBelle]

@@gingerbread1250 Just put a quarter to a half inch of water in the bottom of the slow cooker. the fat rises to the top, the impurities/cracklings fall into the water below. Keep an eye on it to avoid risk of fire.

[@BalticHomesteaders]

In the pot, the water eventually evaporates.

[@thehealingvibration]

I use that gorgeous lard for moisturizing my face! It doesn't smell and I just warm it up in my hands and spread it on. SO luxurious!

[@6709LeftzBehind]

Haven't tried this but horse oil is really good too

[@uptoolate2793]

I love watching this couple. So decent, calm and informative.

[@JamesCouch777]

I remember rendering lard growing up. We always had donuts made with the fresh lard. We baked the skins and had a lard press to squeeze the cracklings.

[@GinaKayLandis]

Yes ! I rendered leaf lard in the crock pot a few weeks ago. Turned out very well. I did put some water in the pot but it cooked off. Thanks for sharing lost life skills!

[@sharonkeef0522]

Left lard??

[@sarahrettell88]

I love how Real and Honest these videos are THANK YOU! Yumm

[@allorteresa]

This video helped me make my own canned bread. I never heard of it till I seen you both do it. Thank you for bringing this to us all.i could listen to yas all day long.

[@maryhalterman4553]

This couple is so much in love, that is obvious. Don't y'll think they would make such good parents? They work so hard and they always work as a team.

[@vaneyjane]

No everyone wants to be or needs to be parents. Sometimes having kids actually puts alot of stress otherwise healthy and strong relationships.

[@ddearinger8962]

I find it amazing that so many recently found your channel such as myself. What a great video from two intelligent out of the box thinkers after my own heart. I grew up helping my mother can in the summer without air conditioning in Kansas. At that time it was a chore, but now it is quite enjoyable. Most importantly knowing exactly what I am eating, and with few word ingredient labels, instead of the bazillion words I can not pronounce nor do I care to know what they are from Big “Pharma” canneries, for I shun such foods. May Peace always reside in your home and may you prosper and be in good health all the days of your lives. Blessings from the Upper Texas Gulf Coast! !

[@robcappa]

It’s so cool to see the progress you two have made and in the two months I have been following you guys, you have also grown by 16,000 subscribers. That’s cool too. Good job and Thank you for all your hard work.

[@williamsion3000]

Canning bread wow. I never knew you could do that!!

[@dawnmmaycroft]

I did this 16 years ago for Christmas gifts. I made 5 different kinds of bread. I bought different Christmas materials to put under the ring and tied raffia with a label stating the kind of bread around the ring. Everyone who received them loved them and really enjoyed being able to have them months after the holidays.

[@pamt8430]

That is a great idea!!! Love gifts from the heart and kitchen.

[@OutlanderVideo]

I know it’s too late but a time lapse of your root cellar being filled would be so cool! Love the vid and now I wait for the next one :)

[@jasongrgr]

Theresa & I just wanted to say that you two are doing a fantastic job. The amount of work you two have completed has been awesome. keep it up. As always great video and very informative.

[@Kodboattours]

This is the only oil my grandmother cooks with. When I was little I didn't know any other thing existed.

[@anonymoussource8334]

Me too!

[@Kodboattours]

@@anonymoussource8334👍🏽 😂😂😂😂😂😂😂😂🤣🤣🤣🤣🤣🤣😂😂😂😂😂😂🤣🤣🤣🤣😂😂😂😂😂😂🤣

[@user-re7eu9hq6r]

I do a lot of canning, never thought of canning breads. I am going to try this with carrot pudding! No eggs, no flour, and absolutely delicious!

[@paulasnatural]

Never heard of carrot pudding...please post tbe recipe..🙏🤗💕

[@beccalovesjesus1009]

I haven't either and now I'm interested too! 🤔

[@tonimitchell9930]

That bread looks amazing. I love rendering lard.

[@ignaciaforteza7731]

Absolutely beautiful photography, shows your sensitivity which to me means everything. I will keep watching the video and how you do your preserves. I admire you both and love you for being so generous as you are. Thank you 🙏

[@estherjojo8793]

Love the zucchini bread idea.. Thank you for sharing.

[@Coltrabagar]

Thanks for explaining rendering. Now I know.

[@NolaGB]

Nice to see your husband actually helping, not sitting in front of a television. Lots of respect for that! I live in the city, so I purchase the lard I use, but I do make several types of bread, including (and my favorite) sourdough. Thank you for your video.

[@allorteresa]

I love all your videos, and love the canning ones. I have learned so much. And love how she gets into the wild with food to. Naturally grows. Love you too.

[@kaytlynrizzo8726]

Subscribed. It's refreshing seeing a couple around my age that can and homestead. My husband and I want to start a homestead and it's nice knowing I'm not crazy haha

[@SimpleLivingAlaska]

Kaytlyn Rizzo many people thought we were crazy when we moved states, not saying that you have to move to homestead but there will always be folks that oppose your choices. Thanks for watching :)

[@Lyssamaxine]

Same here!

[@christopherstube9473]

The cracklings do well as an additive for meatloaf

[@karenjohnson1523]

I didn't know that! Does it make the meatloaf a little more crunchy? What does the crackling bring to the meatloaf? Sounds yummy.

[@littleme3597]

So nice to see, you are eating so healthfully! All the right stuff. Then all your work, you should live to be 100! Easy.

[@faithbuller4086]

I have frozen zucchini that is taking up a lot of space in my freezer. I love this idea of canning the bread. I would have never thought of that. THANKS!!!

[@sylviafoust9545]

This music is so relaxing. I needed that today. Love the drone footage and footage of the area. Love canning videos. Never canned bread.

[@2WOLFS]

We cann milk also usually in pints.

[@jessicamermaid2438]

I hope everything is ok. Looking forward to your next video.

[@SimpleLivingAlaska]

Jessica Mermaid we are okay ☺ hoping to upload soon!

[@codywillis1191]

You two seem to keep getting better with these videos. Wife and I can't wait to try both these things. Keep up the great work !

[@noemiperez4011]

I think I've watched all your videos. Amazing your journey so far. Lots of the things you do my grandmother use to do. Love you'll.

[@vickiotmani]

Because of you guys I just tried this with my bumper of zucchini! It came out great! Looking forward to seeing how it lasts… or IF it lasts with my husband’s sweet tooth 🤣

[@jackeekp]

I started canning cake, as my hubby loves chocolate cake, but doesn't eat much when he does, so calling it, is a food saver for us, Thank You for sharing, I made it though all the videos, looking forward to the new ones

[@Linguiphile]

I had always wondered why it was even necessary to render lard, and also how to do it. This video answers both questions well.

[@greggmoldovan1165]

Your garden is much larger than you make it look. I'm impressed. Thank you

[@tinaspears6769]

That was brilliant! Yes I’m watching a year old video lol I’m on a roll & loving all the info yal’ve been sharing! Stay safe & be blessed ✌🏻💚🙏🏻

[@imari2305]

Wow I never knew you could can bread!! Don't throw away those cracklings; they make wonderful crackling cornbread and they're good for flavoring your beans and soups. I like to use crackling for my collard greens or string beans when smoked ham hocks and smoked neck bones aren't on sale at the market. You can freeze them and they will store 6 months or if you vacuum seal them they will store even longer. They also make great gravy. Thanks for sharing the recipe :-)

[@SirenaSpades]

I've never tried canning bread but it looks awesome! I've only had the store bought canned bread. Now I need to find some recipes to can it!

[@claudp3407]

Be careful. Do some research. Not safe.

[@robertjones-wf8ix]

Soul mates you are. Bless you and thanks for the vids.

[@DebbiesHomeplace]

I didn't know you could can bread like that, how awesome! Thanks so much. I can't wait to see how full the new root cellar is getting, y'all been caning up a storm. So proud of Y'all! God bless!

[@survivormary1126]

You can't. Very dangerous :(

[@tam7143]

Great video! I never thought of canning bread, what an amazing idea!!

[@AlexR2648]

It's not an amazing idea, it's an ideal environment for botulinum.

[@privateprivate8366]

I don’t know if they’re doing something different as, I’m definitely no cook. But, it may be important to watch videos in caning bread and botulism.

[@sharongypsydove6080]

I render my leaf lard in my slow cooker..on low.. It takes a while but gives the cleanest taste.. And the other fat lard I render in my 18 qt electric roaster...

[@heatherwatson8273]

I used to put sheep fat (a 2 year old is best) into a large baking dish, put it in the over on 375 F put it in the middle shelf, and no need to cut the fat first and don't add anything but fat to the pan, a small amount of meat is okay if you don't have the time to remove every bit off the fat. Wait until the fat in the oven becomes liquid, you will won't every window in the kitchen open while you do this, pour the fat liquid into an enamel dish (more than one dish) or a small roasting dish, make sure it will fit in your fridge and your freezer. When the dish is full of hot liquid fat, place it in the fridge until it is set firm, then place it in the freezer until the fat is hard, over night is best, then bang the dish on the bench to loosen the fat and place the fat in a plastic bag, seal it and put it back in the freezer until you need it for cooking, I take the bag outside and drop it on the concrete to break it into pieces for cooking, this fat will keep for 2 years in the freezer, when cooking with it pour any leftover from the frypan into a metal camping cup and place it in the fridge for next time. we always had mutton fat, 2 year old sheep, and we where slim and healthy, then we moved to Australia and it was the in thing to cook with oil, now we are fat and sick and now our Doctor tells us, "Your liver can not process oil of any kind including olive or coconut oil so go back to using animal fat" since we did that we have started to loose a bit of weight but still have a long way to go.

[@darlenereffitt4994]

I love watching you enjoy your beautiful life in Alaska,you bring peace to my life watching you

[@dannis6229]

Just for you to try when you’re using a banana or bananas in any recipes try freezing them hard and let them thaw and they will turn sweeter and are easier to mash

[@estellesmith6418]

Yes, freeze them with the peel on. Peel turns black once frozen. Then when you want to use it for your baking it is an instant mashed banana once thawed.

[@piefreak9787]

Came to see the bread subbed for the cracklings! (now I'm really craving fresh cracklings lol)

[@bigmamma6946]

I have no idea how many times I've watched this video the intro an aerial camera work is phenomenal.

[@summerlakephotog8239]

Great opening shots, close-ups and drone, showing that magic time between Summer and Fall. I know Eric helped with cleaning the pots, pans and bowls and that makes me feel good. 👏👍😃

[@jojoply]

I have never seen bread canned. That is amazing. My mom rendered lard. It made the best biscuits. She would make Cracklin cornbread.

[@PopleBackyardFarm]

I never heard of doing this before this was definitely interesting

[@JamesJohnson-yh1oh]

Elizabeth L. Johnson said, Excellent video on canning bread! Never heard of such a thing and am glad you tried it to tell us it worked! And, I'm glad to learn about lard, and especially to watch you doing it; easier for me to remember.

[@joaquimrodriguez8961]

Yummy! The house must smell wonderful, after rendering . Thank you for sharing. Thumbs up folks.

[@Daniiellle25]

I am concerned that the canned bread is not fully processed. I definitely want to see updates on how y'all eat this over the next few months and what the result is. I hope all is well.

[@caroljane75]

I did this too. I made zucchini bread and banana bread and pumpkin bread. It worked but after 4 months the seals all went. I had to throw it all out. Don’t do this. Just freeze it.

[@Macenna77]

I would be concerned about botulism

[@hxhdfjifzirstc894]

@@caroljane75 If zucchini bread lasts longer than 4 months, you're not making it right, LOL. That stuff should be gone in a few weeks.

[@joshlower1]

@@caroljane75 what if they dont have a freezer to just freeze it.

[@caroljane75]

@@joshlower1 then you have to decide if you want to chance canning. Get as much info as you can and decide what is best for you.

[@dalegray4140]

Thanks, didn’t know you could can bread.

[@Zenkaz967]

I love how you did the bread!❤️❤️

[@MNms-ny1gl]

USDA no longer approves of baking bread in a jar, but we've done it for years successfully. We began with a "Kerr Canning and Freezing" book recipe from the 70s for Pumpkin Bread which is still our favorite of all breads and cakes we've baked in jars. I'm sure that the vintage book can be found in libraries or in used books online. We can open jars that are literally several years old and they are still as moist and fragrant as when they were baked. Over time, we've modified the recipe slightly to add nuts and raisins and use brown rather than white sugar. So good :) The best jars for baking bread, however, are the Ball 24oz jars that are tall with straight sides and no shoulder so the bread is easy to remove.

[@katrinasloan2996]

What’s the canning book look like? They have a few. I bought one in the 70’s but nothing is n baked bread or pumpkin bread

[@ExploringJ]

Mind read "fall is here | We can Breed!"

[@Doofus66]

Good to know I'm not the ONLY one in the world that read it that way. lol

[@fortlangford2163]

Not the worst idea in the world. ROFL!

[@christelchristely2816]

Now you know why the children of farmers are often born in the late summer.🖖

[@shelleyturner8991]

We feed some of our cracklings to the dogs, they love them.

[@jojosbigsis]

As a youngster, my mom used to buy tin cans of cake!....date nut loaf etc. She always had a few cans in case company dropped in. I don’t think grocery stores sell it anymore, but sure wish they did!

[@jchambers2045]

Just love this channel. So glad I happened upon it. Trying to watch all of your videos. So educational and with the way things are headed these days it is common sense to learn as much as you can.

[@hollynla]

It would be great to see your root cellar now that it's getting full

[@historian2]

Do you miss not living in Alaska?

[@catcolbert9044]

I was going to say the same thing. I love their root cellar!

[@UrbanHomesteadMomma]

yes please

[@simoneconsciousobserver3105]

Exactly what I was wanting to see....great minds

[@arnoldromppai5395]

what makes you think it is getting full. most likly nothing in it yet..mine has nothing in it yet..

[@garywesterman6347]

Hello. I run my lard through my meat grinder. I render it in the crockpot

[@jeanniewright2554]

Many of my people make Cracklin’ Cornbread. Break up your cracklings into smaller bits and add them to your cornbread mixture. Bake as usual. Yummm!!!

[@Yosemite2003]

You guys are awesome. The cameo of the kitty in the video is classic. I learn so much from your channel and you are both very inspiring and work so well together!

[@aka1gbr]

The crackerlings made me soooo hungry :-)

[@etherealone]

FYI, I wouldn't can low pH stuff and things with eggs. It doesn't have to look or smell bad to make you sick. A good compromise would be to make biscotti and dry well. Find egg free recipe. Or make some sweet bread and dry very well. It can be rehydrated to a certain extent or used in soups and stews like a crustini or crouton. Or sweet bread can be added to hot chocolate.

[@desertrose1777]

Yes, I was concerned with the zucchini....how high a temp would be sufficient to sterilize it. I would be afraid to try this.

[@SimpleLivingAlaska]

etherealone thank you for those suggestions! ☺

[@winifredryan8223]

For a dry, slightly sweet bread, try rusks. Like biscottis it’s twice cooked and if kept in a tin will last longer because it doesn’t have moisture to mold.

[@c.h.1073]

@@SimpleLivingAlaska you can use just applesauce for egg sub

[@CariMachet]

Smart

[@susannegalligan8600]

So creative, you two! Thanks for sharing your work and life.

[@yvonneskudder7403]

I am from a family of 12 and I lived in NZ. We use to render down fat from sheep and use that for our lard, which is also great. We made our own sour dough bread, damper bread and we made fry bread like a dounut bread without sugar in it. We made our own butter and lived off our farm. I am 65 years of age and it's great to see a lot of young people doing what come natural to us when we were growing up.

[@michelewarren5311]

So, I'm curious... How was the bread after months? Was it still delicious? Maybe an update would be cool!

[@laurielyon1892]

I would have never thought you could make zucchini bread that way and can it!! I so want to try that!

[@beckyjohnson3153]

Your garden looks gorgeous from above.

[@Inkdraft]

Even though I've been canning for years and ate brown bread from a tin can when I was a kid (traditional Saturday night supper: Baked beans and brown bread with a hot dog thrown in) I still never came across a recipe to can bread. I'm excited to try this with my daughter as she loves to make zucchini bread and I have a ton of zucchinis coming up in the garden. I will bet that zucchini bread will taste much better than bread that's been frozen for months. Thanks!

[@FITZIEBLUE]

thanks for the recipe ! but i think i'll stick to coffee cans and bake the breads then freeze them....we use alot of coffee and they are reusable.