Huge Food Preservation for Winter Eating |

[@robingirven4570]

I just found you yesterday. Beautiful jars! I’ve been canning for over 50 years. Procedures have sure changed over the years. When we know better, we do better 😊

[@krisirolfe4332]

To cut corn off the cob- stick the cob in the center of a bunt pan, cut the corn cornels off - cornels fall easily into bunt pan.

[@09echols]

When you get some more limes make jalapeño lime salt. Thoroughly clean the limes and either zest them or use a potato peeler to peel them. I usually let my lime peels dry on the counter. You'll need the peels of 4 limes and about 20 jalapeños. Slice and dehydrate the jalapeños. When everything is dry and the jalapeños have gone through their conditioning for dryness grind everything, put into a jar and add 2 to 3 tablespoons of salt. Makes about 1 cup of seasoning.

[@ritasnider2998]

Love your patience with hour babies. I am 77 and time flies by. I am loving my great grand children now. God bless and keep you

[@michellejaggard9657]

Freezing Drying Cilantro is the same as working with fresh! Try growing some and every time you run your freeze dryer freeze dry a try.

[@TheSanderson1962]

We all get to feeling that way! Spring- Awesome tomatoes coming on, September - yeah, more tomatoes, Oy! But come January, we're all thrilled we did what needed to be done! LOL

[@claireskinner9077]

I’m in awe of your pantry and your stamina to grow, harvest and preserve it all!!

[@seedandsparrowhomestead]

Oh thank you ☺️. It’s a passion so that helps 🤍

[@CrazyCrafter-le9ge]

I interlock my tomato cages with zip ties. I always stagger the cages, left and right to form an offset pattern. That way it becomes a large interlocking trellis. It has worked both in the ground and in raised beds.

[@childofthefox]

We never worried about the overabundance because there is always the years with nothing good lives. But the stockpiled goodies are a blessing. Good luck and happy canning

[@melaniemorris7757]

Come January ...on a cold, snowy day you will thank yourself for all your hard work! Hang in there! You got this!

[@seedandsparrowhomestead]

Yes! Not too much longer and then a slower season comes. Thank you friend!

[@lysmalls658]

Grant is so cute he’s your kitchen helper & garden buddy

[@seedandsparrowhomestead]

😊 thank you! He’s my shadow 🤍

[@claudinepotvin-giordano1154]

Beautiful tomatoes

[@vickiiluvboxers4191]

Hi Kelsey, There is always a beautiful ending to the dauntingly busy harvest and preserving season. Overflowing colorful pantries filled with nourishing food! Thank you again for sharing. Blessings and hugs! ♥

[@seedandsparrowhomestead]

Hi Vicki! Ah yes! That there is and I’m SO looking forward to it! Thank you, blessings and hugs to you! I hope you are feeling better 🤍

[@nomi3075]

I enjoy your videos. The longer the better. I appreciate you sharing your life and experiences with us. Thank you bunches!!❤

[@seedandsparrowhomestead]

Aw thank you! I so appreciate you being here 🤍🤍🤍

[@iartistdotme]

Steaming teakettle accolades are all I need - your days must have let you sleep so well and your mind rested after all the harvest was safely tucked in jars - yea for you! and for me as I watched you work your magic!

[@seedandsparrowhomestead]

Right?! I’ll take those accolades ☺️ sleep hard I do LOL, most days it’s a struggle to leave my cozy bed, but alas the cold season will be here soon and I’ll have my chance to stay under the covers a bit longer. Thank you friend 🤍🤍🤍

[@helenswanson1403]

My hat off to you. You worked through the food. You will have a wonderful winter supply

[@seedandsparrowhomestead]

Thank you so much ☺️ 🤍

[@angiejohnson3565]

That was daunting, but kudos to you, you got it all done, and with grace. I can get a little, um, short with my family when I have a big project that’s not even comparable to what you got done. Thank you for sharing so much valuable information. I learn so much, and I get more excited about my preservation projects. Had to laugh at your coverless canning book. Kids! 😂

[@evansdeb]

I've been canning for the last week.. pasta sauce, chili sauce, tomato soup and potatoes from my garden. I've got peaches and apples on my trees ready to pick... so I will be canning those next. It tastes so good in the winter months..

[@woodchuckmichelle8053]

I'm watching this from my kitchen, surrounded by fresh produce from our property. I am so thankful for the abundance but certainly am often overwhelmed, as well. Glad to hear that others are feeling the same right now.

[@seedandsparrowhomestead]

🤍🤍🤍

[@darcysimental5299]

Thank you friend for bringing the camera along, even in these overwhelming moments.

[@kathleenritter4532]

Amazing job Kelsey. You really do a wonderful job of explaining without making people feel dumb. I'm so impressed with the amount you are able to garden and preserve. Really wish I would have started this journey at your age. Better late than never. Keep up the good work.

[@cltinturkey]

Hi Kelsey, Thank you for your tips and encouragement. I'm so excited! I just canned 12 pints of peaches and 7 half pints of peach salsa. I'm going to try the others later in the week. You empowered me! Long ago I read a sign that said "You never know how many friends you have until you rent a cottage at the beach." I bet that will soon change to "You never know how many friends you have until you start giving away canned peaches and salsa." It all seems pretty magical to me!!!!! Courtney

[@1marya.]

I love the way you explain every step of what you're doing... it's so helpful! For years I had been too intimidated by pressure canning to give it a go, but thanks to your helpful walk through in your pressure canning video, I decided to give it a try. And now I'm pressure canning chickpeas as I write this! Thanks so much for all you do. ❤

[@seedandsparrowhomestead]

Yay! I’m so glad it has helped! I love hearing about the good stuff going into others pantries too! It makes my heart happy 😊 great job, blessings 🤍🤍🤍

[@cecilesmith5688]

Kelsey I want to tell you that I am overwhelmed as well ...this past week my tomatoes just filled my counters and table. I am so grateful for all the "work" I created for myself, but it is exhausting. My kids (all grown men) love receiving what I preserve and all the fresh veg. Everyday challenge is perfect for me. I did it last year and am doing it again. One thing a day helps me relax. If I choose to do more than 1 thing per day i actually may take a day off. My walkways are gone!!!! Did i have walkways??? lol Blessings to you girl... love watching you Cecile

[@1fabricmom]

What a beautiful bounty for your precious family! God Bless you for being such a wonderful wife & mother. 🌷

[@sherrymahsburn4317]

Btw awesome job on your canning. I have been canning also for about 12 years. I love knowing that my family will have food

[@wendysgoats]

I just discovered your channel and I’ve subscribed to it. I’m an empty nester but still do lots of canning.

[@DianePahl]

Have you ever looked into the food/fruit grinder attachment for your Kitchen Aid? Game changer! I used to mill by hand until I got that attachment. Never looked back.

[@seedandsparrowhomestead]

Ohhh I need to! Never thought about it but I’m pretty over all this milling 😂 thank you!

[@DianePahl]

@@seedandsparrowhomestead Get the big hopper if you can. There are also stand-alone fruit grinder things as well but I've found that using my Kitchen Aid is enough for me. Good luck!

[@clotildadcunha633]

Love to watch your canning vedioes and love to hear your soothing voice

[@seedandsparrowhomestead]

Thank you so much ☺️🤍🤍🤍

[@heather8607]

Kelsey you do a lovely job of not only explaining and showing your methods, but your videotaping is awesome, so well done and I appreciate you taking the time to show us everything you do!! Blessings on your harvest and preserving!!

[@erikalouwrens3992]

I don't think you could sound ungrateful, Kelsey. You sound hot and overwhelmed but definitely determined! ❤❤❤

[@seedandsparrowhomestead]

LOL hot and overwhelmed about sums it up! Thanks for being here friend 🤍

[@samanthahoos9827]

I just love cooking in the kitchen with your videos! Great inspiration! Thank 😊You!

[@seedandsparrowhomestead]

I’m so glad! Thank you so much ☺️ 🤍

[@bearzhere]

When the harvest gets too fast for us it is always in the back of our minds to think it is all worth it? Yes we know it is but in the times of plenty it isnt always easy to keep things together, but we know in the cold winter months we will appreciate this more than we doubted ourselves! A few years ago my husband got me a Ball Fresh Tech Harvest Pro sauce and salsa maker. It has saved me so much time, you may want to look into them! I use it to process tomatoes, applesauce, plum and cranberry sauce and it is amazing. They are about 160 dollars and worth every penny! Always enjoy watching what you are canning and doing, it all looks so easy on the videos but we know the work involved! Thank you for sharing with us all. Blessings!

[@ritafirestone761]

Great video. The casserole looks so yummy and I will have to try it. Prayers they can get your settings right on you back. ❤❤❤

[@alyssahernandez9780]

I just found your channel! You are teaching me to can. Definitely going to need it this garden season!

[@sherrymahsburn4317]

Hey Kelsey. I have canned ketchup and bbq sauce today. I made about 3 batches of each. I did peaches and more green beans yesterday. I love watching your videos.

[@cherylpresleigh6403]

Kelsey you had a very productive couple of days! My early memories canning with the kids were of them sitting at the kitchen table doing their school work. We could chat and I was right there to answer questions. They were old enough to not need me sitting next to them but to still be readily available to them. There was the occasional fuss too lol. Beautiful work!

[@DieHardVampFan]

I wish our garden was a jungle! This year was just too hard time and weather wise to get a good crop. We love preserving as well, but probably wont happen this year. Keep up the amazing work!

[@christinehickey3679]

Yes, to keep them from browning. The Amish do that.

[@seedandsparrowhomestead]

Interesting! I’ve never heard about it before!

[@Cordelia0704p]

I like pear juice for peaches it's very subtle

[@virginiam1321]

You do dehydrate the seeds and skins once you have processed them hopefully? I did it last year for the first time and i was amazed! I grind it up in blender after they are dry, then you can add powder to sauce to thicken like paste or rehydrate some to make a liquid paste. i add to almost any dish to add a tomato flavor! It’s the most amazing ingredient that I’ve ever made from waste!!

[@tammyshawl546]

Those. tomatoes look nice. I would make a homemade rotel like sauce with them cause i use so much of it.

[@anitakenepp2675]

I just found your channel. Thanks for sharing your homestead and recipes 🥰

[@seedandsparrowhomestead]

Welcome! So glad you are here ☺️ thank you 🤍

[@kathleenmaddox2346]

I wish you would've said what you were putting in that peach salsa.

[@seedandsparrowhomestead]

If I ever don't say specifics you can be sure to find the recipe in the description :)

[@aly_b]

😃 those salsas look delicious.

[@ourhomesteadclassroom]

Don't worry, you don't sound ungrateful. We get it. At this point in the season, I sigh every time I bring in another colander full of green beans, too.

[@seedandsparrowhomestead]

Oh good 😅 yes to the sighing 😂 I do the same! Thank you friend 🤍🤍🤍 soon there will be a slower season!

[@Amy-ul8fj]

Overwhelmed by your blessings! You can read that two ways and mean them both!

[@FabianPatscheider-zu7iq]

Maus lddich ich alles Mann finden kann ich das auch schon wieder vergessen habe ❤❤❤❤

[@FabianPatscheider-zu7iq]

lddich ist es auch möglich eine neue Jahr für mich Mann finden ❤❤❤

[@Just-Nikki]

The peach tomatoes make a great salsa with mango, pineapple and jalapeños. I grow them every year because they grow so well in my Missouri garden.

[@pattyk101]

Try twisting the peach to get one side de-pitted. Then just cut the peach flesh away from the pit on the other half. That way you don't destroy your pretty slices. I've cut a lot of peaches in my 62 years. Works for me!

[@seedandsparrowhomestead]

That’s what I was doing 😬 the pits themselves were splitting in half leaving each side of the peach with some pit. 🤷‍♀️

[@sarabennett3732]

Wowwww Kelsey!!! 👏 ❤ I love this!!! 🥳🥰 Great harvest and great job!!! 👍 Also, the ASMR was lovely 😍 hugs to you and the babays!!! Keep it coming Mama!!!

[@seedandsparrowhomestead]

I’m so glad someone likes the ASMR 😂 I find it so calming. Thank you so so much friend, I appreciate you 🤍🤍🤍

[@carolynrandle5454]

Love your videos.take care of yourself.

[@claudinepotvin-giordano1154]

Yup. Jungle.

[@janiceeccleston6280]

Hi I have subscribed to your channel for quite some time l really look forward to your videos .Love your content & all the hard work you put into your content for your subscribers.Keep up the good work your doing a great job .

[@seedandsparrowhomestead]

Thank you so much 😊 This blessed me! I’m so glad you’re here and enjoying it! Blessings friend 🤍

[@kdavis7525]

I dehydrated a bunch of jalapeño peppers, and ground them down with salt in a processor. Jalapeño salt is really good for seasoning meat on the grill, and also on popcorn.

[@MilknHoneyHeritageFarmz]

Thank you so much for sharing!

[@seedandsparrowhomestead]

Thanks for watching 🤍

[@Janice_1979_]

hey we have the same yellow tomatoes. Im actually making a homemade tomato sauce today with them. The sauce came out orange colored, we are having it for dinner with meatballs and penne pasta. Great video.

[@seedandsparrowhomestead]

Oh the orange sauce is so fun! I think it’s a bit sweeter and less acidic too! Sounds delicious, enjoy! Thank you ☺️

[@Janice_1979_]

I just tried it now, it is more sweet, but i added a bit of balsamic vinegar to balance it out, its still cooking.@@seedandsparrowhomestead

[@theresaegbuniwe5808]

Job well done!

[@karend8575]

Hi! Have you ever thought of getting one of the dicer/chopper things? It chops/dices really fast with things like onions, squash… just a thought. If I lived next door to you I would come over and do all the chopping for you! I so envy your bounty. I just have no where to put up any food. No cellar or basement. I can’t figure out how to do it…living in So Cal, just a few of the older homes have cellars, and not very many basements. So… I will live vicariously thru you…lol. Enjoy!

[@thatcasa-lotzlife5558]

New to your channel. Really enjoying it so far.

[@StonerSmurfin]

My mouth is watering seeing all those tomatoes! Until we can get a well drilled no garden for me, just not worth it to haul in enough water for a garden.

[@nancydoty4069]

Made pepper relish last year first time and it is very good, actually tastes much like the cucumber relish.

[@seedandsparrowhomestead]

Oh yum! That’s something I haven’t tried yet, maybe I’ll have to give it a go. Thank you! ☺️

[@barbaratolker4366]

Great video. Excellent videography and I learned a lot.

[@seedandsparrowhomestead]

Glad you enjoyed it! Thank you so much!

[@kskorner74]

if you turn the lid on the roaster, water will evaporate faster :)

[@cindyupton7357]

The salsa looked yummy. Going to have to try making some this year

[@karenjoy7557]

Kelsey that looks great your pantry big time...your Mango salsa looks great it would be a tropical summer in a bottle looks be good on lettuce cups now U need to make more of it ashame it can't be sent through KZbin big time.. another one is a family favourite is Mango Chutney great on Burgers as a sauce but we don't boil our stuff and it never goes off only if air pocket but take ages to grow... As the heat seals the top of glass bottles that are tin lids... Anyway love your show Grant is a great asset to the content & the girls... Want show can I see Pansy Jelly...keep it up.. 😂❤😂❤😂❤

[@claudinepotvin-giordano1154]

You are blessed

[@Pumpkins_lil_farm]

Don't forget to can up some vejtable beef soup that will use up some things ok

[@learningdaybyday11]

Did you pressure can or water bath can the peaches? I my have missed that part. 🌱

[@seedandsparrowhomestead]

Water bathed!

[@KristinaBakerSmith]

The Wapsipinican Peach tomato is one of my favorites. Turns out it was named after the river just 10 miles north of us so Im trying to bring it back to this region😎... I leave it on the vine a bit longer. If you wait until it forms a little pinkish cross on the bottom, it is super sweet. Last year I made chili with them and it was the best!

[@seedandsparrowhomestead]

I figured it was a PA name 😂 I have to practice it a bit more. Mine have been going super soft on the vine so I figured I should pick them but I’ll see if I can get them to the pink cross! Thanks for the info!

[@carriecreates1207]

You are doing a great job!!

[@catslilcreations]

Love your energy to do all of this, wish I was younger and healthier. Love your pantry.

[@seedandsparrowhomestead]

☺️🤍thank you, most days I wish I had more energy too! Blessings 🤍

[@Just-Nikki]

Raspberry leaves are great freeze dried. You have your hands full Kelsey but you’ve got this! 🙋🏻‍♀ Jungle status going on here too.

[@seedandsparrowhomestead]

I just picked some today! LOL I’ve been meaning to pick some for months and just keep forgetting. Hands are definitely full, thank you! 🤍☺️

[@languagelynnie]

This is very inspiring. I don't even have kids underfoot and I would find that daunting! I am surprised to see your subscribers dropped. They should be going up, you provide useful content!

[@seedandsparrowhomestead]

Oh thank you! It can at times be overwhelming but really they make it fun! I love seeing their reactions to the garden and the food on their plate. Subscribers come and go, whenever I loose some I think I’m just refining my subscriber base and that ok with me. Sometimes the algorithm is just really tough! Thank you for being here. Blessings 🤍

[@krisirolfe4332]

Do you freeze dry your tomato sauce for soup ? Do you make tomato paste ? Do you make chunky stewed canned tomatoes ?

[@lindakrieger6667]

amazing job.

[@seedandsparrowhomestead]

Thank you Linda 🤍☺️

[@stephencameron1709]

Amazing! Great job! Val C

[@seedandsparrowhomestead]

Thank you Val!

[@littlebirdnight7335]

Have you ever tried ratatouille? It's a great dish for freezing and could probably (it's got zucchini and eggplant along with tomatoes and peppers) be canned. Never canned it myself, but it might be worth a shot

[@caralyn-ca-5016]

1st time I watched ur videos. It was great!

[@seedandsparrowhomestead]

Oh thank you! I’m so happy you enjoyed! Glad you’re here 🤍☺️

[@Mindy56743]

I personally like the hot pack myself. When I did the cold pack and the jars were on the shelf they looked sad. They were half full and to spend that much time to have half full jars was sad.

[@seedandsparrowhomestead]

Right?! They do look sad when raw packed. Hot pack is totally the way to go 🤍☺️

[@cltinturkey]

Do you have any tips for how to preserve shishito peppers? I wonder if they're better enjoyed fresh. Is there any realistic way to preserve eggplant? Perhaps that's another summer only treat.

[@Nins-niche67]

I like your hair like that!

[@seedandsparrowhomestead]

Oh thank you! ☺️🤍

[@sherry2836]

It's not a matter of "hating" cilantro. It's a matter of taste. I wish I could taste whatever you taste when you eat it but all I taste is soap. I don't hate it, I just cant eat it!

[@judygillespie3242]

Great job.

[@seedandsparrowhomestead]

Thank you ☺️ 🤍🤍🤍

[@lorita3488]

HONEYBEE TEA: Simply decorate your tea table with white linen tablecloth, add yellow streamers and white or yellow flowers (Sunflowers would be exquisite), and set your table with yellow and white china. Display several jars or bottles of Honey so your guest can sweeten their tea to their heart's content. Begin with Honey scones served with Honey Butter. Your tea sandwiches should be Honey Ham and cheddar cheese on Honey Nut Bread. If you want to serve a more substantial entrée, think Honey-Garlic Chicken. For dessert Honey Ice Cream or Honey cakes. HALEY'S HONEY CHICKEN: Whole chicken cut into pieces 2 cups flour 1/2 cup bread crumbs 4 tsp. salt 1/2 tsp. pepper 1/4 tsp. paprika 1 1/2 cups butter, divided (3 sticks) 1/2 cup honey 1/2 cup lemon Preheat oven to 400 degrees. Mix together flour, bread crumbs, salt, pepper and paprika in a flat dish. Roll chicken in crumb mixture, coating evenly. Put 1 cup (2 sticks) butter in a 9 x 13 inch baking dish. Do Not let it brown. Remove pan from oven and arrange chicken pieces in baking dish; turning to coat the pieces of chicken with the melted butter. Bake chicken for 30 minutes with skin side down. Remove from oven. Mix the remaining 1/2 cup butter (1 stick)with the melted honey and lemon juice. Pour Honey mixture over the chicken and bake for an additional 30 minutes , basting occasionally with the Honey sauce. Yields 4 servings HONEY BEE COOKIES: 1/2 cup butter, softened (1 stick) 1/2 cup packed brown sugar 1/2 cup Honey 1 egg 1 1/2 cup flour 1/2 tsp. baking soda 1/2 tsp. salt 1/2 tsp. ground cinnamon Preheat oven to 375 degrees. Beat together butter, brown sugar, honey,1 egg in a medium bowl on medium speed. Stir in flour, baking soda and salt and cinnamon. Using a spoon, drop cookie dough onto ungreased cookie sheets. Bake for 7 to 9 minutes until cookies are set and light brown around the edges. Let stand for 3 to 4 minutes before removing from cookie sheets. Yield 36 cookies. GLORY BEE HONEY SCONES: 2 cups flour 1 Tbsp. Baking Powder 1/4 tsp. salt 8 Tbsp. butter (1 stick), cut into small squares 3/4 cup heavy cream 1 tsp. vanilla 1/4 cup honey Preheat oven to 375 degrees. Mix together flour, Baking Powder, salt in large bowl. Cut in the butter until you have pea-sized chunks of dough. In a glass measuring cup combine Heavy cream, vanilla and honey; then pour over flour mixture. Stir with a large spoon until mixture comes together in a loose ball. Transfer dough to a lightly floured surface and knead briefly, then form an 8x8 inch square. Cut dough into 8 squares, then cut each square into half to form triangles. Transfer the 16 pieces to an ungreased baking sheet. Bake for 10 to 12 minutes until cooked through with light golden edges. Remove from oven and let rest for 10 minutes. Serve with jam and Devonshire cream. Yields 16 small scones. HERBAL TEA PARTY -- with hot herb teas and Iced Herb teas With so many excellent herbal teas available and it is easy to make your own --why not have your own an HERBAL TEA PARTY? Give your table a Herb Garden look with multiple of pots in different size of Fresh Herbs! You could even add a few white candles and some gardening or herb books. Make your first course rosemary scones, then serve tea sandwiches such as cream cheese and watercress on sourdough bread or chicken salad with tarragon on fresh-baked herb bread. You could also serve an her salad with tomatoes, parsley, and mint or opt for pasta with pesto sauce. Mint chocolate brownies or cinnamon ice cream would make a lovely dessert. And if you would like to give favors to your guest, consider (what else) seed packets or small pots of different herbs. CUCUMBER-MINT TEA SANDWICHES: Ingredients: 1 large cucumber, peeled and thinly sliced, salt and pepper to taste, 16 thin slices white bread, 1 stick unsalted butter, 16 fresh mint leaves, washed and torn or chopped. Directions: Sprinkle the cucumber with salt and pepper and set aside in a colander for 10 minutes so any excess liquid can drain. Pat dry with paper towel. Using cookie cutters rounds or spring cookie shapes, cut two 2-inch rounds from each slice of bread. Coat one side of each slice of bread with a very thin layer of butter. Place another round of bread on top buttered side down, and press sandwich together gently. Serve immediately or refrigerate wrapped in plastic wrap, until ready to serve or up to 3 hours. SMOKED SALMON AND CHIVE CREAM CHEESE TEA SANDWICHES: Ingredients: 8 OZ. SMOKED SALMON THINLY SLICED, 1/2 CUP CREAM CHEESE, 2 TBSP. FINELY CHOPPED CHIVES, 12 thin slices PUMPERNICKEL bread. Directions: Mix the cream cheese and chives in a small bowl until soft and creamy. Set aside. Using cookie cutters , cut two about 2-inch size of from each slice of bread. Using the same cookie cutter cut the slices of smoked salmon. Spread the cream cheese mixture onto 1'2 half of the bread shapes, then top with a piece of salmon. Place another shape of bread on top, and press sandwich together gently. Serve immediately or refrigerate wrapped in plastic wrap, until ready to serve or up to 3 hours. CUCUMBER, GOAT CHEESE AND SPROUT TEA SANDWICHES (makes 12) Ingredients: 1 medium cucumber, peeled and thinly sliced, salt and white pepper, 12 thin slices of seven-grain bread, ONE (6oz.) log of fresh goat cheese or goat spread, 1/2 cup alfalfa sprouts, fresh dill sprigs. Directions: Sprinkle the cucumber with the salt & pepper and set aside in a colander for 10 minutes so excess liquid can drain out. Pat dry with paper towel. Using a spring cookie cutter or round cookie cutter about 2 inches cut two matching shapes from each slice of bread. Lay cucumber on 12 rounds of bread, season with salt & pepper . Sprinkle sprouts on top of cucumber. Cut goat cheese into 12 thin slices and lay a top bread rounds sprinkle with sprouts and top with cucumber slices. Top with the 12 remaining rounds of bread. Press gently the sandwiches together. Garnish with a sprig of dill. If not serving immediately wrap in Handi-wrap and refrigerate up to 3 hours. SALMON WITH Thyme and Black Pepper Mustard Sauce: 3 tablespoons Dijon-style mustard1 teaspoon minced fresh thyme¼ teaspoon cracked black pepper. Combine mustard, fresh thyme, and cracked black pepper. Mix well; set aside. Can be made a day in advance. Before grilling or baking salmon use pastry rush to apply sauce cook to your desired doneness APPETIZERS: HERB DEVILED EGGS - Devil eggs served on a devil eggs tray if you have one. Ingredients: 12 hard boiled eggs, 1/2 cup mayonnaise, 1/4 cup sweet pickle relish, drained save brine to add a little back after mixing everything together (to flavor the eggs and make the right consistency) , 1 Tbsp. Mustard, 1 tsp. to 1 Tbsp. diced fine fresh herb of your choice ( I like chives or thyme or tarragon), 1 tsp. salt, 1/2 tsp. Worcestershire sauce, 1/4 tsp. pepper. Directions: Cut eggs in half, set egg whites aside. In bowl mash yolks and add all the other ingredients. Mix well. Stuff egg whites. Cover with Handi-wrap; Refrigerate until chilled and serve BLEND YOUR OWN TEA: Blending your own tea and then sampling it is one of life's little delights. So why not build an entire tea party around it? Buy half dozen tins of various teas; then give guests empty tea bags made of paper or muslin so they can take a spoonful of one tea, add a pinch of another, even a pinch of a third. While guest are enjoying their house-blended tea, serve chocolate chip scones along with turkey and Gouda cheese tea sandwiches. You might to brew a pot of your favorite blend of tea.

[@lynsmith2698]

Hi ya. Another great video, thanks so much. I love the idea of using apple juice in the peaches, I think I will try that this year. I was very lucky to finally be able to find peaches, as we live quite remotely and getting cases of fruit is t so easy. Did you try the corn and tomato salsa yet, funny cause I thought I would try that recipe this year since I have so many cherry tomatoes. Thanks so much 🌷🇨🇦

[@seedandsparrowhomestead]

The peaches with apple juice are so good! I hope you enjoy ☺️ I did try the salsa and it’s really yummy! It’s a pretty popular one and I don’t think I’ve ever heard someone say they didn’t like it!

[@teresastone1730]

please freeze dry your tomatoe discard and grind thrm up for tomato powder.....

[@cathykillion6544]

Enjoyed the video

[@tigerhead379]

Well done luv.

[@seedandsparrowhomestead]

Thank you ☺️ 🤍

[@vswild7005]

My garden has definitely reached jungle status 😂 our harvest and preserving season is more of less finished for now. The issue is currently dealing with the insane weed overgrowth that happens while I'm focused on preserving with all my might 😂 then we'll see about a fall garden. We dont get frosts here, so probably gonna at least try to have some potatoes, peas, maybe more beans and all the cabbages and greens I cant grow in the summer

[@seedandsparrowhomestead]

Ohhh yes, the weeds 😬😂 They really do their worst in August here! That’s sounds like a lovely fall planting, blessings 🤍

[@Estella0707]

I’m new here :) just wondering what is your zone? Where are you growing from? Everything looks amazing! Good job.

[@seedandsparrowhomestead]

Hi there and welcome! I'm in South Central PA, its zone 6B and My frost dates are roughly May 4th and October 12th(160 days)

[@leighannf.4730]

Can you share what kind of santoku knife you're using? I've been looking for one that is a more manageable size and yours looks perfect!

[@seedandsparrowhomestead]

All my knives are Wusthof!

[@leighannf.4730]

Awesome, thank you!!@@seedandsparrowhomestead

[@amylovegrove817]

I was canning cherries I did the syrup method, I’m trying to figure why the jars bubbled over? Any ideas. I followed the head space, maybe my lid wasn’t tight enough.

[@lisagrafton2529]

I noticed you used fresh squeezed lime juice for your salsa. I thought you were required to used bottled lime/lemon juice, when canning, because you can't know the Acid level of fresh limes and lemons, and it's "required" for safe canning??? Any thoughts on that?

[@seedandsparrowhomestead]

You go with exactly what the recipe calls for. All of these recipes require “freshly squeezed lime juice”. ☺️🤍

[@taylorprowell2167]

I did salsa last year. Once canned the flavor really got bland! So I've just been doing fresh and into the refrigerator. Have you experienced that?

[@seedandsparrowhomestead]

I personally have not although I’ve heard that about certain recipes. Perhaps trying a different recipe may help? I actually find the flavors intensify! 🤍🤍🤍

[@vswild7005]

How do you make your salsa? I use half fresh tomatoes, half previously cooked and canned sauce. Everything else raw, blend with immersion blender. Taste to see about the spice, acidity, sweetness and salt level. Then I fill jars with basically raw room temp salsa, put in the canner with lukewarm water, bring to a boil and then let process for 40 mins. Thats how I do it and it tastes damn near exactly the same as if I put it straight in the fridge and not can it. My husband cant tell the difference, it still has the fresh flavor but keeps on the shelf. Maybe that helps? 🤗

[@beagrine2657]

Wish I live by u so I could enjoy ur extras😂😂😂 Blessings

[@seedandsparrowhomestead]

Aw! I wish I could send them to you! Sometimes it feels as though I’m twisting peoples arms to get them to take free food!

[@cltinturkey]

What an amazing amount of work, but what a fabulous end product you created! Bravissima! You make it look so easy. I'm new to canning and so far have only made blueberry jam and cherry jam. My garden has been really productive, and I want to follow your lead with much more. My freezer is packed. Thank you for all the great tips! PS - My main caution and fear with canning is that I don't want to poison anyone with botulism or other illness. How did you overcome your initial fears? Looks like you've been canning for a LONG time, since you're so good at it. Thanks for any tips to ensure my products are safe!

[@seedandsparrowhomestead]

Thank you so much! I can totally relate to how you’re feeling, when I first started I was in the same boat. This is my 6th year and I’m self taught. I learned through the Ball books and a few safe canning groups on FB. I’m a by the book canner, which some would challenge but it’s what I feel comfortable with. I follow recipes and safe practices to a “t”. Something that was once foreign is now just normal! Totally comfortable with it and no more worries ☺️

[@cltinturkey]

@@seedandsparrowhomestead You're an excellent teacher! I raced off to the farmer's market early this morning for a bunch of peaches and other supplies. Rest will come from my garden. Can't wait to get started.

[@DvLnDsGyZ]

New canner here... I asked this question at another channel but didn't really get an explanation on why it's not a good idea. My question is, can you can liver, if not, then why?

[@seedandsparrowhomestead]

Short answer no. Long answer...I’m a by the book, safe canner. There are no tested, approved recipes for any organ meat. It would not be the same as any other meat, you have to think of texture, viscosity, density and size and how the heat penetrates it during the process to make it safe. If you’d like to preserve some I would prepare it how you’d like it and then freeze. Hope this helps!

[@DvLnDsGyZ]

Thank you!

[@DvLnDsGyZ]

@@seedandsparrowhomestead I have another silly question, I hope you don't mind... Is canning Bacon Jam possible?

[@karenfisher7753]

Hi community. I have courgettes/zucchini coming out of my ears. I don’t have a freeze dryer. Any suggestions to preserve please?

[@kdonor]

Dehydrate slices for soups, freeze zucchini lasagna.

[@alyssaadam6]

Wanted to ask if you needed some gf bread and gd sourdough recipes

[@seedandsparrowhomestead]

Oh I would love that! I’ve been trying some and haven’t found one I actually want to eat 😬 I have a sourdough starter but it’s not gluten free, do I need to make a gluten free one?

[@alyssaadam6]

I have celiac so I cannot handle any wheat. If you cannot I would suggest a gf starter but that's up to you. I will link some recipes. I alway suggest with gf bread is to not eat it cold! Warm or toasted

[@SauerPatchGardening]

Abundance? Was that the word ? 😊

[@seedandsparrowhomestead]

LOL maybe? My brain is fried the whole month of August 😂

[@lindakrieger6667]

Not criticizing but cherry tomatoe recipe you forgot the corn. Love your channel.