Getting That Pantry Full, What you need to know when you stock up!

[@roger14305]

Laughed when you mentioned having your own store. I turned an upstairs closet into our own personal store and when the family was over and I needed something I told them that I had to go to the store. They said what , you’re going 25 miles for ketchup ? I said let me show you my store. So handy !

[@mojoflyingsolo639]

I am 66 years old and as a 5 year old I remember waiting for my Grandma to give us a chicken foot to chew on. YUM I don't remember her going to the store for food but I am sure she got the basic at the store. I remember her root cellar and the hundreds of jars of everything. She train us well without us realizing what she was teaching. I sure miss her, but she is always with me in these memories.

[@kathleenredick275]

I was born in IL in the middle of the last century. Both of my grandmothers had cellars - actually one had a cellar, the other a basement with a closed off area (room) for food storage.

[@jeanproctor987]

My grandchildren are getting fairly accustomed to the maxim here on our homestead, "EVERY calorie counts!" All I have to say, when there is even a hint of waste, is "EVERY..." and they finish it. My Dad, who was a child in the Great Depression, taught my sisters and me when we were children, "Use it up, Wear it out, Make it do, or Do Without." I have 3 degrees, including a medical degree, but it doesn't make me too good to teach my family the very valuable skills of growing food, preserving food, and using every bit of it. I'm praying every American family starts doing this.

[@eyeswideopen5517]

@Jean Proctor, I love that saying that your Dad taught you. That’s a wonderful concept to teach your children. Your family is blessed to have you!

[@tonijean2754]

Yes, my grandmother taught me those words as well. I still live by them.

[@evafehr7064]

My mother told me that as well

[@paularobinson2352]

My Dad tought me "If you can't afford to buy it you can do without or figure out how to make it yourself". Isn't that the phrase of every chicken owner.

[@donnas1131]

Get what you NEED, not what you want needs to be in the list too, taught to me by my Dad!

[@inthisseason]

I started building our pantry after reading "A year without a grocery store" She has a lot of great information.

[@juliamarple3785]

What can you do when you're sick? Nothing! ...but you can lay around in bed and watch all the homesteading family chats you never had time for before. Very informative. Y'all are a great team.

[@marlizebreytenbach9031]

I always do the chicken heads with the feet for stock... In South Africa you can buy them packaged together and it is called "walkie talkies" 😂. We also use sheepheads regularly. It is a traditional delicacy. It is shaved and thoroughly cleaned and then slow baked whole in the oven with salt and pepper. SOOO delicious 🤤🤭

[@ajalicea1091]

Loved the "Walkie Talkie" Marlize Breytenbach. I'll have to share with family and friends.

[@yarnellka]

It's always fun to judge the weather by how many layers of flannel Josh is wearing! 🤣 Love your channel!

[@heatherk8931]

I noticed that too.

[@harblinshaven6303]

😅😅😅

[@amandataylor682]

I kept a few months worth of all-purpose flour and self-rising flour and then kept whole wheat berries for longer term storage. Both are great for different things.

[@JustCallMeInsane]

I've been building up a tiny apartment pantry, and I'm at the point where spending over $100 is unusual. Bulk honestly saves you in the long run (if you actually use it). It also makes meal planning so much easier.

[@MidnyghtGamer4944]

We've been doing the "buying extra" when it's on sale and at the beginning of 2020 when we had to limit going to the stores and my husband went on disability we had 6 months stock and didn't need to shop. It felt great to be prepared. I encourage everyone to stock up....and as you said, do it bit by bit. Watch for big sales and invest in a little extra each time.

[@AreYouKittenMeRtNow]

I was forced out of my nursing job in February ‘22 (faced with forced V in NY state …) because I’d been stocking up since the start of Cov*d, during which time we both physically could not get to the grocery being first repsonders and working mandated overtime, that shocked me into knowing I HAD to stock up. Leaving my career and transitioning to full time housewife wasn’t easy, but wow was it WAY EASIER having gotten stocked up and on the bulk buying/storing train

[@paavolaprincess]

We are really being squeezed by the lack of livestock grain storage, buying feed bins isn’t in the budget yet so we actually are renting an elderly neighbors grain bin (he doesn’t use it anymore) to store oats that we bought from another neighbor for very cheap. We will also use those oats to seed a field next year 👌 We also have a small field that we’re planting barley in next spring for pig feed next winter. Really trying to think ahead and take control of our farm inputs!

[@ajalicea1091]

Rylee you are blessed to rent a grain bin. Since there is not one I can rent, I am collecting as many "FREE" 5 gallon buckets with lids (food grade) and filling them up. Not in my budget to buy any more 55 gallon drums.

[@partinsheritagehomestead4981]

These are good points, I started 2 years ago. I stock during summer and fall, during winter I do the pantry challenge using what we stocked. With these food costs is getting harder. I look for sales as much as possible. And making homemade as much as possible.

[@paavolaprincess]

I also stock up more during the summer and fall, in the winter I try to buy a book or two each month to build up my library

[@harblinshaven6303]

I did a personal pantry challange, in Nov. 21 I filled every shelf, freezer ect. I only used what I had purchased. It lasted til may 4th because I had mis counted of all things coffee. Bread np. I'll make it, jelly, ok pull out that book and figure it out.. But coffee no I caved lol.

[@partinsheritagehomestead4981]

@@harblinshaven6303 we ended up lasting 6 months ourselves, only basics like milk and things like this. Since we're limited on what we can raise on our own

[@ajalicea1091]

@@harblinshaven6303 I understand the coffee part. Our pastor asked everyone to FAST something for 52 days. It had to be something that would be a sacrifice for each individual. My husband chose coffee. I thought he was going to go bonkers with out his morning cup.

[@jenm6836]

One thing that I did was I started putting $10-$20 dollars a month away in an envelope. The next time my sister had a 1/4 beef for sale I had about 80% of the cost covered. Since then I still put $20 a month away in my "meat envelope". It takes her about 18 months to grow out a steer. By the time the next steer is ready I have the cash to pay for it. That is just one idea. Also if you see something you use a lot of on sale buy 2, 3, 4 of them, even if you are not out of them already.

[@hrdanigier]

Hello everyone. Talking about peppers I just did 46 jars of canned peppers with onions in sweet and vinegar juice. Simple and delicious.

[@annlockey8552]

I'm in the UK 🇬🇧 finding canning jars was fairly easy but expensive, however finding the flat seal lids is extremely hard and very expensive, I did take the leap and buy a pressure canner still working it out but was successful in canning chicken beef and apple sauce that I water bath canned, I followed guide lines and many hours watching others canning first. I do freeze alot or dehydrate, not able to afford a freeze dryer yet. I have been freezing food or drying or pickling for many years. I don't consider myself a prepper as such but have always stored food big family lots of food always lol 😆 Thank you for a wonderful thought out q and a on storage x

[@livingthegoodlifeinwales]

There are a number of KZbin channels thst have a, 10% off code for Forjars lids which have really good reviews from @suttonsdaze, @acrehomestead, @thispreparedlife and others. I have a pressure canner but with the energy crisis I am not using it so much. I'm tending to water bath as much as I am able. I began stocking up my pantry properly around a year ago and I'm constantly adding to it and trying to keep ALL things we use, not just food.

[@lifeattheterrace]

@@livingthegoodlifeinwales unfortunately forjars don’t deliver to the uk yet,

[@livingthegoodlifeinwales]

@@lifeattheterrace ah I get them on Amazon so wondered if the code would still apply. Sorry.

[@ladyryan902]

Always learn from you! My grandmother who was 103 when she passed more than 20yrs ago would laugh about people discovering heads n feet now- she used everything 😄 and nuts? She stored for months fed pigs then spent days making flour from all her leftovers because yes nuts dry up n even rot in the shell. Wow I never knew how much I learned from my very old family..thx

[@karincole6372]

Freezing onions and peppers together is my favorite! So very handy to throw in most everything I'm cooking! Thanks for sharing that tip (and others). LOVE your channel!

[@pamswantek9142]

I do believe that she said put in freeze dryer together. But I freeze both in my freezer also, I don’t have a freeze dryer.

[@loidagad]

I freeze peppers but I still have to try onions.A

[@Sharone123]

Thank you both for sharing your skills with this online community in such a wonderful way! You are both fantastic communicators and wow - NINE children to boot - remarkable! We've raised 4 'only' and I know it's BUSY raising those little ones! Just wanted to let you know how wonderful your videos are - and that they are appreciated as you are both teaching so many of us such great new skills! I have personally learned SO much off this channel and discovered SO many great new ideas to try! Love it all! Thank you! ♥️ Updated comment....found out they've got TEN kids now. Wow.

[@debrahaley1235]

Can't wait until you can make the Homestead Kitchen magazine in a hard copy that can be mailed to us! It looks beautiful! I just subscribed!

[@juliehoward1979]

All great ideas. I've made my "long term" and "short term" storage combined. FIFO is our friend! LOL I buy what I use and just rotate everything so there is no worry of things going bad. I try to keep a certain amount of each thing and also try to reassess twice a year, once after harvest storing is over and then again in the spring. When I use an item, it goes on the list to replace. If there is a sale, I get an extra one. It's taken a few years to get where I am but I am now comfortable shopping mostly only sales. Also as I'm replacing items, and this is partly due to your influence, I try to make my own and can or freeze to replace commercially made items. My shelves are about half and half now. I got my pressure canner about an year and a half ago so the soups are slowly being replaced!!! Yay!!

[@jenniferr2057]

I recently attended a butchering done by first generation Americans. They used everything... What was composted was minimal. It was note worthy how grateful and joyful the harvest was, respectful at all times.

[@nkranch1261]

My homestead also includes large reptiles so being able to supplement their food with parts of the chickens and turkeys (such as heads and innards) has been a wonderful unforeseen benefit to raising our own food!

[@RC-pf2qi]

I've used boxed cake mixes a couple years after expiration date and they were fine. If you keep your walnuts, pecans, almonds, etcetera in the freezer, they last a long time.

[@brendaglanzman2066]

I grew up with my grandparents who used everything being around during the great depression. They ate what they called headcheese, which was pig brain. My grandpa also loved pickled pigs feet and pig tongue. Every part of the animal was used.

[@andy38andrews96]

Here in the Deep South when I was growing up, we used every part of the pig. We made a head cheese, also called souse, that used every part of the pigs head, except the brains and tongue. Souse has a lot of gelatin from the ears and lips, and was compressed into a firm mass and cured. It could then be sliced and eaten, but it was very rich. The brains were almost always scrambled with eggs, and the tongue was boiled and sliced. Tongue was absolutely delicious! I am 84 by the way, and still have a four acre homestead with chickens and milk goats.

[@belieftransformation]

Thanks for sharing this wonderful info! I’ve canned lots of tomato & pepper products to gift my kid’s family. They were supplied by my loving daughter from her greenhouse 😍 Many blessings to your family 🤗❤️🇨🇦😊

[@alexa574]

Great video. Regarding harvesting all the animal, my parents raised chickens for food, otherwise we had no meat. I remember when it came to harvesting the bird, they had the most respect for the bird, the food it would provide the family and tried to be as humane as possible with the harvest, it was quick, so the bird would suffer the least possible, and used pretty much all the carcasses for various dishes. I wish I could remember all the skills they had, we have really lost so much knowledge down the generations.

[@racheldaguanno30]

Got in a car wreck and was so greatful for everything I had stocked

[@LittleHomesteadOnHinerPond]

I look forward to a paper copy of your beautiful magazine. I don’t enjoy looking at digital magazines on my phone and that all I use.

[@marywysocki6641]

Here's a tip for helping ripen tomatoes that are the last part of the season: wrap them in newspapers and then put them in paper bags and then put them in the basement for a week or two

[@shelliecummins5972]

Just put them in a box and close the box works well too

[@victoriacugini9147]

I can wait for your gluten free baking!!!! I audibly “woohoo”’d when I saw it in the email this morning!

[@kaybusby7507]

I try to keep my pantry full and use what I have in freezer before I go to store. Good advice thank you for sharing.

[@ur2phunny]

Love your videos and all the helpful info y'all give. The only time I get sad & anxious is when freeze drying comes up as I can't afford one and will probably be on my need list forever :)

[@melvinajessop696]

We are still in the 50 at night. 70 during the day in Utah. I wish it would get cooler. I am done with gardening. I am grateful for all the food that we got but it gets to the point where you want to be done with watering because I have to hand water everything and I’m ready for fall

[@joannathesinger770]

Also in Utah. I experimented with a few sweet potato slips that are thriving...and now am looking into how to put them in a larger container and winter them indoors. Apparently you can continue to harvest multiple years in succession that way...kind of like wintering your peppers indoors and transferring them outdoors in the spring once frost damage has passed.

[@rebekahreid4993]

I also think the best way to preserve peppers is to freeze dry them. I keep them separate from my onions and sue them in all sorts of dishes

[@kimberleemonroe2255]

I just got all of my five gallons of grains legumes etc organized and stacked. It’s taken two years to fully stock my everyday, overflow and long term pantries and storage. At times a big sacrifice and not taking vacations etc to be able to purchase. I know buy in bulk from Azure or buy in case

[@pnwfarmdog4090]

I bought barley. Grew up with beef barley soup. Beef barley soup with fresh biscuits, beef barley soup with fresh bread, beef barley... now I’m hungry! Same thing with Lima beans. Call me odd but my grandmother made a Lima bean soup to die for. Wish I had her recipe. But it was good. Stored flour in 2lb increments in a brown paper bag sealed in a seal-a-meal bag.

[@connierowan5669]

Good morning. I made salsa verde with green tomatoes

[@lynndiehl8126]

Thank you so much for helping us.

[@maureenhargrave3568]

There is a funny story in his book told by the famous French chef Jacques Pepin. He was with chef friends including Craig Claiborne and others discussing how they really have a hard time finding cow heads. I guess in France this is no problem. Someone popped up saying he could deliver all they wanted and proceeded to deliver dozens of heads. The chefs were horrified at what they saw. The heads still had their fir coat attached. In French the heads are all cleaned up ready for the soup pot or whatever was going to be made. No one knew what to do. So they concocted a plan of loading up all the heads on a boat taking them out to sea and dumped them. Several weeks later news stories started appearing in Connecticut about cow heads were appearing on the beaches. One of the best cooking tips my grandmother taught me was using bay leaves in all dry grain, flour, cereal, bean storage containers. She would remove everything from boxes or packages, place a couple of bay leaves at the bottom of a glass jar, transfer the dry good to the jar. Top off with a bay leaf or two and never did weevils or other critters dare appear. My mother when preparing for the family to move to Brazil or West Africa for 4 year terms would obtain from the restaurant supply store where my grandfather worked in Minnesota every type of dry goods - flour, nuts, spices, brown sugar, dried meats, etc. she then would borrow a tin canner, buy new empty tins and it was our job to pack the cans, place the lids on the cans and run it through the canner to seal. All these would go into bakery size metal drums, sealed and taken with us where we were going. It was cheaper to do this way then buying it there.

[@harblinshaven6303]

Humidity: We are in Florida north west area. I've found vacuume sealing tea bags coffee, oats is a REAL thing. And it is the only way to store food safely here. Between hurricanes and months of rain oxygen absorbers in each container and placed in 5 gal buckets with the gamma lids. Now I'm talking 1 year and less storage. We have 6 children all are now grown but are just normally buying a case of pasta and 50 lbs of sugar.

[@vestimisner6376]

My husband just got laid off unexpectedly, during his rant over the text that we are done for the year, he stopped and said well at least we won't starve. Nope we won't, I make sure of that!! We are still pulling beets and onions out of the garden but we are good for well over a year, minus fresh fruit and salad greens. Since we get -30 we can't grow through the winter in the garden, I tried micro greens and just not successful. But the basics and ready to eat home canned foods are done and we are set for the duration until it's time to start the next growing season. Thank you for all your advise and I just ordered the magazine, i have 2 boxes of green tomatoes with no clue how to deal with them, so that was perfect timing!

[@lynsmith2698]

Great video you guys. 🇨🇦💕

[@annasluka6708]

My 3 oldest are washing our green tomatoes for relish right now!

[@marilynprietto1162]

Yes I always have “back up To the back up!

[@phillipalyes]

After watching Sally Fallon’s class with the chicken head in the broth I did our sheep head when we just butchered our sheep and it worked brilliantly!

[@sacredmommyhood]

I'm giggling over the "chicken head" chat. During our last chicken butchering, we did save the organs and the feet for stock. It took me some time to get over seeing FEET in my pot. Ha! You guys were a huge part of me even taking that step (no pun intended haha). Well, we're about to process our next batch of meat birds, and I'm not sure I'm quite there yet with keeping the heads. I will try! But I so appreciate the conversation and the importance of using every bit of the animal. Blessings!

[@mpedals]

chicken feet broth is the best

[@lindaedwards9756]

It’s the nails that get me 😝

[@sacredmommyhood]

@@lindaedwards9756 Yes!!! lol

[@kristyduncan2253]

@@sacredmommyhood so I’m new to keeping the feet. Do you leave the nails on when using them in stock? Trying to learn what I should do before I purchase/ask for them.

[@sacredmommyhood]

@@kristyduncan2253 I leave them on. I've heard some people say they remove them, but that's too much work for me. lol I figure they get a good washing during the scalding step of processing. I would definitely ask for the feet. Blessings! :)

[@roszcutler9724]

I came home from prayer meeting today a little bit later and went to my pantry a grabbed beef stew that I canned several months ago and added flour and water and thickened it and homemade bread and our bellies we’re happy! But I have to share something funny about the chicken head in spaghetti sauce. Several year’s ago my sisters and I went to Italy to visit my moms home land and our auntie’s went outside a got a chicken from the yard and a while later we saw the feet in their refrigerator but nothing else. It wasn’t until we were eating that my cousin lifted the head out of the pan and drew our attention to the chicken head and we about turned green and never took another bite. LOL. They waste nothing!!!

[@sonyabayham357]

Always enjoy the pantry chat.

[@nancywest1926]

Whether preserving the garden, using leftovers, or utilizing as much of an animal as possible, it is respect for God.

[@karenw9996]

I have a small amount of cornmeal, and a bag of corn - a small amount of flower, and a bag of wheat berries - several pounds of beans & rice - some canned veg & fruit. The pantry area I lack is meat, because I have a freezer full of that...I know, I should can some in case the power goes out, but it hasn't been my top priority. Overall I'm feeling pretty good about my food storage because, although it's not perfect, it's about ten times better than it was two years ago. I also have herbs drying, as I've been reading about herbal medicine, all of them foraged from my back yard.

[@cynthiastinson7059]

I’m checking out green coffee now.👍

[@megandurham5741]

You can put a bay leaf in your flour to keep bugs out!

[@PirouettingFox]

This pantry chat was so encouraging & helpful. I just bulk ordered high quality chickens & also purchased heads & feet. I watched the Summit session on how to make highly nutritious broth & decided it was worth taking the plunge. I haven't made broth yet because the next step in finding good quality organic veggies because I refuse to used cheap grocery store veggies after investing so much into high quality chickens lol I'm really nervous about the heads but I know that the more I do, the more I'll get used to it. But yeah having the breakdown of backup storage versus everyday storage & investing in pantry items not only by what you actually eat, but also by expiration so that the food you are investing in doesn't go bad. I have been working really hard to build up my pantry over the last 5-6 months & even though I have a low income, I've been able to invest in bulk pantry items & storage because of redirecting where my funds are going & going without in other areas because I have felt a very strong resolve & passion to build up food storage as much as possible with everything going on in the world & wanting to ensure my husband & I will have food in our bellies to keep us going strong as we get ready to grow some of our food next year. It's very hard to work hard when you're hungry & malnourished. And if we have abundance, being able to help others. My whole family thinks I'm crazy & wasting resources, and I'm honestly trying to be boastful when I say that I'm proud of myself for following through on what I feel I'd right & not caving to the criticism of the people I love most. I know that wasn't brought up but it is a very real hurdle to get over making this drastic change without the support of the people you would normally lean on for support. It takes a great deal of strength to go against the current & lead you & if you have a spouse/partner & if you have children, to a better place. So keep pushing, evaluate your spending habits & create a budget to do what you can now. I believe in every single one of you. You've got this!

[@utopicconfections5257]

The farmers market is a great place to find organic veggies. Your local farmer may not be able to afford the certification to be organic, however that doesn't mean they use chemicals.

[@PirouettingFox]

@@utopicconfections5257 That is a great reminder! Thank you 😁

[@jenniexfuller]

Oh man! I wish my freezer hadn’t gone out and I hadn’t had to put out the moose head to the chicken run to see if they’d clean it - I only have one pot - a Turkey fryer - that the moose head MIGHT into. After 2 days, I think I will still have to try it. They haven’t done nearly as much as I’d hoped.

[@deborahtofflemire7727]

Good to see you guys from Ontario Canada ❤

[@kim_858]

Also, for those of you who may be new to diomatacous earth. There is a "food grade" and one that is not. It is used for pool filters.. and it dies not kill eggs..so be sure to freeze your product or us an oxygenator.

[@barbtaliferro2312]

Thank you for the information. Great information about stocking up.

[@CHepp-ts4mu]

In Florida here, I find diatomaceous and an o2 absorber work well. Even in a trash can stored in the barn

[@ksewald91]

I'm getting the last of the bean crop. 88 pints so far for the 2 of us will last a couple years.

[@HomesteadingFamily]

That is an amazing harvest!

[@jackieroberts6316]

I used to work in FL with lots of guys from the Caribbean. My hubby fished offshore and we would fillet the big fish. The fellows at work did't want the fillets, they wanted the heads and skeletons.

[@Язепс]

Alaska is had light snow day before yesterday and it was clear and sunny yesterday 2 weeks ago it was rustic yellow birch leaves green grass Now it's tan long grass and brown and light Grey tree trunks with light patches of snow

[@carolhamilton5164]

You are right most people can do this little by little. We are on Social Security Lower amounts ($1,000-13000 per month for each o us an a small pension way under one of those. and I could easily go a year if need be without a store. However we garden and preserve and basically eat from scratch. only buy on sale, markdowns and bulk. started by wing off house and car.

[@KathysTube]

Thanks... great ideas 🤗❤️

[@HomesteadingFamily]

Thanks for watching!

[@kyla3419]

I always look forward to Wednesday mornings, watching the pantry chat is part of my morning routine! Thank you for all the great links and free goodies you post with the video each week! I have learned and use so many great ideas from you guys! ❤

[@Natalia143able]

Love you guys!!❤

[@fridaysheritage844]

Thanks from Portland, Oregon.

[@dianawilson9161]

We used to make whole wheat berry chili. Instead of using beans we used the wheat berry. It was so yummy.

[@roxannecarson2814]

I will never forget when we had a woman over who was from another Country. She showed me years ago how she couldn’t believe we were throwing away the bones of a Turkey. They eat them whole & crushed. It was eye opening.

[@markkristynichols845]

Great video guys! ❤ y’all, Kristy in Missouri zone 6b 😃🇺🇸🇺🇸🇺🇸

[@chrissyfrancis8952]

We lived far from stores, would get snowed in for days, etc for years, so I became a bulk shopper out of necessity. We’re in town, still live paycheck to paycheck, but still only shop at a store every couple months-during big sales. STICK TO YOUR LIST!! Stores are set up so you pick things up. I’ve shopped online for years using Rakuten, cash back, free shipping & I don’t buy what I don’t need. (Plus, I have a bad immune system & don’t do crowds) I started by stocking up on sales + coupons in regular stores(I.e., buying toilet paper in bulk) we didn’t need tp in 2020 bc I had a year’s worth. Buy all my kitchen staples (flour, sugar, whole spices, etc) 2-3x most at an Amish store. I started doubling my long term pantry stock in 2021.

[@CynthiaRockroth]

I find if i buy in bulk , ONLY WHEN ITS ON SALE, i never run out of basic stables. ( i dont drive, i walk or take city bus everywhere) and carry everything home on foot most times. When starting a pantry its easier if you buy a MEAL on sale and buy 1 or 2 extra COMPLEATE MEAL. Like beef stew ( for 2 meals you need 2 cans of beef stew) with an extra can of mixed veggies ( for 2 meals you can stretch 1 can) and a bag of wide noodles. ( 1 meal half a bag ) Same as if you wanted to make spaghetti and for bread id get a box mix and extra garlic in a jar not the dryed stuff. Make sure you get extra sauce of your choice.

[@kateziebke4736]

Hi. Thank you for this really good information. Can Caroline write some of this down for our ease of use? Thanks again.

[@kayereinke4427]

Definitely will get when printed copies

[@JS-ls5pw]

for those of us who don't have a freeze dryer, what is your second best pepper preservation method?

[@YeshuaKingMessiah]

Canning is good Dehydrator is nice

[@RewiredforJoy]

I agree with the other comment, canning and dehydration... I would add fermentation too!!

[@DF-eb1yo]

@@RewiredforJoy p

[@shannonkutzke5642]

oh you answered my question😳😳 Thanks so kindly❤❤❤❤🙌🏻🙌🏻 my future involves turkey heads staring at me-gulp lol

[@HomesteadingFamily]

You are so welcome!

[@kathybridges3343]

I’ll wait on the hand held magazine, I love books

[@lindakrieger6667]

Love you guys! Everybody get out and vote in November!

[@Thewellshomestead]

How do you store your grains for animals long term?

[@ardenpeters4386]

snow in two weeks weather says. AND RAIN!

[@sharonjennings1282]

The national center for home food preservation also has a wonderful recipe for canning marinated peppers. It’s water bath so it’s easy and they are delicious in a pasta sauce or just dumped into a crockpot full of any kind of meat. Check it out!

[@doubles1545]

Thanks for the tip!

[@sharonjennings1282]

@@doubles1545 easy and delicious!

[@tinycatkin]

Great Pantry Chat! Do you have any experience with making and canning fish stock? The discussion of using the chicken heads reminded me about fish stock - its best with the heads!😁. I would imagine you could pressure can it just like “land animal” stock but I’m not sure. Thanks for your help!

[@tammyshawl546]

My mother who is number 9 out of ten said when my grandparents where sharecroppers way back in the day they would fry the chicken feet and the younger ones would eat them.

[@gathercreatelivewithleslie8340]

Simplifying your diet is so key, most people eat these huge ten ingredient entrees, then there's side dishes and desert, snacks. When people were struggling and saving, they ate very simply. Don't buy processed foods from the freezer section already made meals etc. Teach yourself the basics if cooking and enjoy the journey and process. I know, everyone will say I don't have time. Well, most people sit on their butts at least three hours at night on the computer or watching tv. That is the time that can be used to prep the ingredients for the crockpot for tomorrows dinner. Then just start it on low before you leave, eat the left over for lunch or just make a very basic salad with eggs or a meat for the next day. I like to meal prep three or four meals on the weekends for the week. I'm in the kitchen anyways, so I might as well make a couple meals. We tend to go to the grocery store once a month for the major things and twice a month for greens.

[@CynthiaRockroth]

Put all dry goods flours ect like beans , PUT EVERYTHING IN GLASS CANNING JARS THE MOMENT YOU BRING IT IN THE HOUSE. bugs and mice cant get in. Use bay leaves in all flour. Bugs will not die in the freezer. They simply delay hatching untill it warmer about 3 weeks after you take it out of freezer. Put in a glass jar and their isnt air.

[@williamscarla01]

I find the prepper concepts interesting, but not really a relevant part of my experience. We moved out from a suburban home onto acreage about 3 years ago. We grow a lot of our own food now across 3 acres of our property. Meat birds and veggies. The most relevant thing we've done is to grow large quantities of our staples. Growing enough corn to can a couple cases for the two of us for the year. Growing a couple hundred pounds of potatoes. Green beans, leafy greens, carrots, beets, and onions for side dishes. A couple hundred feet-row of garlic so we have enough to ferment for 18 months, plus extra for next year's seed. Tomatoes and peppers. Dill and cilantro, and other herbs for the year. We process them not just as single-ingredient sides, but many of the things we grow come to harvest at the same time. So we process them as whole convenience meals to minimize the work of processing in multiple steps during harvest and then later in winter at dinner time. Borscht. Stew. Potato/leek soup. Chicken pot pie filling. Sauerkraut and kimchi. Curtido and pickles. Flavored meats like BBQ pork or teriyaki chicken. Zucchini pickled in pineapple for mock pineapple. Artichokes in lemon and oregano oil to put on fish or antipasto. Anything where we can bring in multiple ingredients at the same time and turn them into a final form straight from the garden. Pole beans that dry on the fence so we can reconstitute them into chili or refried beans later. Same with peas for split pea soup. It's a lot about timing, what you like to eat, what stores well, and how you want to parse your time. I think that's the interesting skill to develop. It comes with time.

[@jwschopf3157]

Don’t forget about the feet! I was watching a video from ‘Mary’s Nest’ and she includes chicken feet in her broth.

[@brianadixon8995]

There is a historical recipe that was served in prime position during the 12 days of Christmas feasts. It was a boars head. Even Kings and Queens ate heads. They even got first dibs before it got passed around. (Its also the bases for the oldest recorded Christmas Carol) The Victorian farm has a great episode on her cooking a pigs head. Both I want to try.

[@freerangefarmin2964]

Could you please share more about where to buy green coffee beans and how to roast them?

[@jjshomeliving]

Always enjoy your pantry chats. We are always looking for ways to NOT waste so much of our stuff. This year (after making my chicken stock which I roasted, it was sooo rich) we dehydrated the chicken bones and smashed them down for bone meal. We did the same with our deer we harvested last year.

[@georgina4773]

What do you do with the bone meal ?.

[@jjshomeliving]

@@georgina4773 hey we use it as a fertilizer, it has Phosphorus in it, Which is good for root development. Hubs used it on I believe all my veggies, beans, peas, etc. tomatoes, apple trees, peach trees, & fig tree. 🙂

[@dennisscribner6377]

send n. calif some FALL.. its still 97 here in the shade. im still swimming.. and using the swamp cooler...

[@evafehr7064]

I love your videos

[@amymclin1759]

Store your dried goods in Mylar bags!

[@ingridkarm8922]

with your magazine it would be great if those of us on the other side of the world could get print copies, have you thought about uploading them to a service like blurb or magcloud, that way you dont need to handle the printing and other countries would have access to printed magazines without having to pay expensive postage?

[@sumday8262]

Excellent idea! Those of us who have been there can cheer for that idea and remember the lack of much-needed English language reference materials in a variety of topics and situations there.

[@permieforlife]

maximize the harvest and minimize waste

[@lindaedwards9756]

Thanks for the information. Some I’ve already started doing but additional things to consider is always welcome . I’m trying to expand and add diversity to my pantry .

[@Wildevis]

All good advice as usual

[@leahcookscreates3706]

The heads would become pet food for me...still using the whole animal just not going on my plate..

[@70washington]

Storing whole wheat berries, corn, oats, white rice in in airtight containers should last for decades for eating. For sprouting you may want to keep that to 5 years or so at the max, plant, grow and harvest what you need and keep the seed you need to replant next year, or in case of poor weather enough seed to replant 2-3 more times. Sometime in the case of corn, transplanting a couple hundred is better for wet and unseasonably cool springs compared to losing it all 2-3 times over and having no crop at all.

[@elainecastillo7693]

my father loved eating the goat head. I was amazed as a Iittle girl but never tried it.