I'm In Complete Shock! This has me totally rethinking next year!

#acrehomestead #cookwithme #homemadefood
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[@frontline327]

I would love to see footage of the chickens enjoying the goodies from the garden 😊

[@Utriedit215]

Same

[@vuluptua1977]

Me too xx

[@Mina-hb1ll]

❤

[@southerncaltattooedbiker3643]

We haven't seen the Chickens 🐔 🐔 🐔 since they were put in the new run 😞

[@breesaves]

I have asked a few times. Would be super fun to watch

[@columbia2635]

Just as an FYI on the broth....I had a bunch of those silicone muffin cups that are pretty much useless, but they hold about 1/2 cup...so I pour some of my chicken stock into those, freeze them, then pop them out into a ziploc bag. That way, when I need just a small amount, I can take out however many 1/2 cups I need!

[@tamaleenyouknowwhatimean777]

Great idea

[@kathymc234]

Brilliant!

[@amandapittar9398]

THIS is why I love these videos, I’ve learned so much from them AND the people who watch.

[@christineb8148]

My sister also froze fruit this way for easy oatmeal portions.

[@brendabrowning8721]

Great idea!

[@sjog11]

Becky, I just have to say your channel has brought me so much comfort over the last 2 years. I’m 33 and last year I was on disability due to a debilitating chronic condition I have. You have gotten me through some really tough days. You have became my KZbin friend though you didn’t know it. I love your recipes and I’ve tried several. I’m back to work now and I still watch your videos weekly. My mom died last month and again during the times that I can’t sleep and everyone else is snoozing away , I turn on my favorite KZbin channel to be with my friend Becky. I hope you have a blessed day.

[@shirleybenson4368]

🙏

[@stephaniewithrow4685]

That is so sweet. I hope you are doing ok! I do the same thing when I need comfort. Her voice alone is comforting. I’m a city girl and have learned a lot from her! God Bless you 🙏

[@lisacarden1309]

🥲😘🙏🏼❤️🙏🏼❤️🙏🏼❤️🙏🏼

[@lisal3645]

Same here

[@pinkrainclouds2190]

I thought maybe I had written this and forgotten because we are very similar, until you mentioned your mom (I’m very sorry for your loss btw).

[@acchiappala]

so for the basil, what we do in Italy is we plant it in a real sunny spot, near tomatoes. What I've found crucial for the growth is how you pick it. I can see you just rip it off but if you cut just the top new leafs leaving the really small sides leafs, the plant will go crazy and produce way more than you need. its really all about picking it right. Hope it helps :)

[@emilygardner]

Yes, her herb harvesting is so brutal. I always wince lol I guess it works enough for her, but yeah, I wonder if she'd get better harvest if she harvested more strategically.

[@CampingforCool41]

I think she didn’t care so much because it’s the end of the season, they were going to get ripped out anyway

[@emilygardner]

@@CampingforCool41 no, she honestly harvests like that year around. Obviously, she can harvest her garden however she prefers :)

[@karenm7433]

Save that tomato water! Don’t drain it down the sink. It’s a delightful refreshing beverage once chilled. Also full of potassium and electrolytes

[@marciarowley3976]

I use it for rice cooking etc and always dehydrate skins etc for tomato powder

[@cbass2755]

I know! I was screaming to save the liquid! 🤣🤣

[@cindymoore9096]

15:03 It occurs to me when you have an over abundance of scraps for the chickens it might be a good idea to freeze dry some to save for winter. Then just rehydrate them for the chickens.

[@AcreHomestead]

I had this thought too! I didn't do much of it but I was thinking I could have frozen some of my large zucchinis whole for them for winter and fall

[@robertmaylock9532]

Freezing them will just turn them into mush.@@AcreHomestead. Freeze drying them might keep them better without taking up valuable freezer space.

[@tonyapenelton7178]

That is a great idea!! I’ve been thinking and planning ways I can get my chickens fruits and vegetables through out the winter when I don’t have a TON literally sitting around! I will totally freeze dry some for them! They will love it! I am literally brand new to all of this- garden was my 2nd year, got my freeze dryer in March and my chickens in May. They are just starting to lay right now too! But I love reading comments and learning from the community as a whole! Thank you again!!

[@jeniferbanda5981]

My absolute favorite thing about Becky is her willingness to show the not so perfect times when canning, cooking and gardening. I'm truly looking forward to mom and dad helping to harvest the carrots and onions!

[@deborahvrtis4428]

She’s “real”

[@ccat5765]

Yes! She's honest about having a few snags in the process and it's nice to feel I'm not alone in that:) Love her!

[@rebeccaharper5971]

That is how we learn

[@Connie-TN]

This exactly! She is so hard working and real. Watching as she works through challenges and learns as she goes is so refreshing. It feels like you’re in the kitchen with a friend.

[@dirttodreams]

When I roast my tomatoes, I drain the juice into a bowl and then can up the juice into pint size jars for rice, stew, or soups. It is delicious and provides so much flavor.

[@tamararobinson2069]

Yep I label it tomato broth😉

[@leighdegenhardt485]

Good tip!! Thank you

[@carolynmills513]

She usually does too, but think she had so much going on today she skipped it. Becky has stated they love to use it for making rice.

[@marta77inf]

Here in the Palm Springs area we get a lot of basil. During the winter cilantro and parsley.

[@turtle2212]

Yep, don't waste it, it is delicious. I use it for example for a tomatoe risotto as broth.

[@nancymorgen1640]

Use the edge of a used canning lid to scrape the seeds and fibrous material fron the inside of your pumpkin. It's like magic.

[@karenm7433]

Yes!! I used an ice cream scoop the other day. Total game changer!

[@leighdegenhardt485]

Good to know! Thanks for the tip!

[@dnvsmith5760]

I’ve heard you can use your hand mixer inside the pumpkin, and wallah.

[@pmbramucci1056]

Retired at 40 is a great freeze drying channel. The biggest take away I've learned from watching him is to pre-weigh your trays and weigh them again afterwards so you know how much liquid to add back to a food (meal).

[@stevie_jean1953]

Is this live laughed simple?

[@pmbramucci1056]

@stevie_jean1953 Just double-checked the channel, and it's Live Life Simple.

[@barbluecht3500]

I am 64 years old and I have learned so much from you! Thank you for sharing your time and talents. I’m am amazed by your energy

[@RebeccaGirard-k2y]

Hi Becky! This is Beckey from Florida. I wanted to give you a tip to try on your stock for next year. You'll get a LOT more amazing flavor if you pan roast or slowly fry the chicken before you add fluid to your chicken first. If you create the Maillard reaction on any meat you cook, which is the dark brown colour on the skin of the chicken you'll get the best flavor and color, finish simmering as usual. I hope you try it, it's awesome! I'm really enjoying your channel!

[@ccat5765]

If you want more pumpkins for preserving for the year, go shopping for them the day after Halloween. Along with candy, stores dramatically drop the price of all the pumpkins and you can get them sometimes for a tenth of the price. I once got 2 large (20lb or more) pumpkins, originally $12 each, for $1 each. Roasted them and froze most. Used them for pumpkin butter, pies, and pumpkin bread that I gave away for Christmas presents. Fyi, pumpkin butter can be used to make pumpkin bread in a pinch. All the spices and most of the sugar are already there, so you just need flour and oil and maybe some pecans or something.

[@Charlotte-eg5ou]

I load up on half priced expensive chocolate I freeze and use for the holidays and save the rest for Valentine's day treats.

[@theprimitivehomesteadstudi5574]

Be careful, a farmer told me they soak them in bleach in order for them to last longer.

[@leahwithheld783]

Carving pumpkins are not the same as baking pumpkins.

[@tracycrider7778]

This is a fantastic/great idea Thank you so much ❤

[@jewelsbarbie]

I have never heard of pumpkin butter. It sounds absolutely delicious! Is there a recipe that you love that you can share or point me toward? I would love to try and make some this year. Thank you so much in advance 🧡

[@vh2337]

I just emptied my freezer today of my san marzanos, (10) gallons bags of them, I needed the space to start freezing meals as the kids are coming for Thanksgiving and I don't want to be cooking the entire time they're here. I dumped them all into a sink of warm water and the skins easily peeled off. I made sauce and meatballs to freeze. Thanks for posting ur videos, I always enjoy seeing them.

[@stellaz2595]

Another method for preserving all or part of your broth. I do make my own broth, but I am a single, so I don't usually use a lot at a time. I reduce my broth to 1/3 or 1/4 of it's original volume, freeze it in cubes, and bag in the freezer. It is particularly handy for making pan sauces, because you don't have to take the amount of time it takes to reduce the liquid.

[@frequentdiner4635]

or freeze-dry it and use it like bouillon powder! 😁

[@SharpLife4]

How do you reduce it

[@dianepace7376]

@@SharpLife4 Just simmer it in the pan until it has reduced to the volume you want,1/3 or 1/4 of original quantity

[@maryschmidt6945]

I can’t believe you got all that done in one day. Where do you get your stamina from? Way to go! You will be rewarded this winter with all that freshness that you know what is in it and that you like it. Trouble with gardening is that too much is ready all at the same time. You are lucky that you have such a great space to store all you big pots, bowls, canners, and all the canned items. A lot of homes don’t have adequate storage space.

[@helenmcclellan452]

SUGGESTION: I too love growing pumpkins/squash (Jarrahdale, Long Island Cheese, Acorn & Butternut squash, and Zucchino Rampicante) so this year I dedicated a section of my garden for that. Perhaps, after you relocate your berries to the new area, you can use that area to grow all your pumpkins and squashes during the summer and grow garlic in the same area in the fall. This way you free the raised beds to grow other veggies. Either way, you did very well this year, congrats!!

[@jjc2323]

I honestly think, if it was me, I would put the pumpkins in the old garden area. Where Becky planted her garlic last year. They can go wild in there without worry. then the rest of the new garden is left for whatever she wants. my pumpkin garden growing area was huge. I have an 88 ft by 60 ft garden and it took up almost half of that. Half was pumpkins and half was corn on that side. All were planted in-ground (not raised beds in that area).

[@frequentdiner4635]

She said in one of her videos that the old garden area is no longer inside deer-proof fencing, which is why there was no strawberry crop this year - the deer got to them.

[@Krystina5e]

You could always grow the Cinderella Pumpkins for the Chickens. Then you get the fun of growing them. They are big and pretty and you can decorate with them. Then you can use them as treats for the Girls. Store them for a while if you can and they make fun winter treats. Then you can grow the thicker, yummy ones for your canning. Thoes French ones looked nice, I've never grown those. I love the sweet meat ones.

[@ccat5765]

One idea for the excessive amount of water from them is to make homemade syrup for coffee. Add sugar and make a homemade "teabag" out of a coffee filter for the spices so you don't have gritty textured syrup. I do this for my hubby as he likes pumpkin spice coffee. It stores for a few weeks in the fridge but using an ice cube tray to freeze it works well, too. I don't have a freeze dryer but I imagine freeze drying it could work as well.

[@joslac5018]

Been making marinara sauce for 50 years. I mean 20-40 bushels of tomatoes a year. I inherited my mom's manual food mill from Italy. Works perfectly for small batches. I have never added lemon juice to any of my tomato purée or sauces. They can perfectly.

[@sherrybacon8041]

Could you pass on your recipe?

[@brendabrenda413]

Yes!please share the recipe ❤

[@joslac5018]

The simple italian marinana is onion and garlic sauteed in olive oil, add tomatoe puree, basil, salt pepper and if you like a little heat chiliflakes. Simmer for 1/2 hour and it's ready! To can it we just do a water bath for 30-45 minutes.

[@teresalevingston6390]

@@joslac5018is your purée like Tomatoe sauce consistency or tomato paste?

[@treasurespastnpresen]

​@@teresalevingston6390Sauce. At least that's what I do.

[@cindymoore9096]

In addition to canning plain broth for cooking I find that I really like having “sipping” broth canned for when someone just needs some hot delicious clear broth for sipping out of a mug. I use celery, carrot, mushrooms and onions in that one for nutrition, flavor and color, as well as a bit more salt. I may even add some better than bouillon base to bulk up the flavor. It’s really nice for gifting to sick friends & family.

[@treasurespastnpresen]

Great idea!

[@bluesoldierette]

Adding turmeric and lots of black pepper and garlic would make that even better! And maybe even some apple cider vinegar.

[@janeskusal5368]

Omg. The strainer with the broth is brilliant!

[@nancybaldwin6248]

Made my brows raise. Lol I thought why didn't I think of that? Oh because I didn't see Becky do it first. @acrehomestead you inspire me.😁

[@carolynmills513]

Right? Brilliant minds on this channel!

[@shorst7986]

If you want an excellent tomato for using in your marinara sauce, you might want to consider Amish paste tomatoes, They are like romas, but grow so much bigger. You will definitely get more bang for your buck. Also when you are shopping for your pumpkin seed varieties for next year, you need to read up on the varieties, not all pumpkins are meant to be used for cooking, some are just for decoration!

[@paulagrant3518]

I’ve used those and they are awesome! I miss canning!

[@bethhelminiak5063]

Hey Beckky! Just wanted to give a shout-out, because you are one of the high-lights of my week. I work a crazy amount, and having a bunch of your episodes to binge while I cook on my days off is a relaxing treat. Also, just a thought - if you roast your pumpkins cut side up, you should see a decrease in the amount of liquid because the liquid will evaporate during the roasting process Also, cutting those larger halves into smaller wedges will provide more surface area for that liquid to escape the flesh.

[@firequeen2194]

Yup. I learned that as well. Works great!

[@gailwatkins-o9b]

Hi Becky. Been watching from the beginning of your channel. I'm 72 and have canned so much in my lifetime. My grandma got me started when I was a little girl. She was raising her family during the depression and was the most frugal person I've ever met. She even washed and reused her foil. My grandma heart (I have 4 grands) would love to hear a baby update. You seldom mention him and just wondering what milestones he is hitting and how you and Josh are enjoying parenthood. Bless you and your little family and thank you for the wonderful content.

[@marywilkins9813]

I'd love to hear how the baby is doing as well. No pictures, just a story or two if you can.

[@colleenpritchett6914]

People need to reuse their aluminum foil, parchment etc. reuse your plastic bags, hot water and soap cleans it up just fine. Get into the habit now because it’s going to get tough to find soon😊

[@janmartin5145]

Hi Becky. Love learning from you. My trick for deseeding fresh tomatoes is to cut them in half across the middle. I squeeze them a bit and then flick the seeds and “goop” out into a bowl in the sink. Put them, cut side down, on a tray and then freeze them. The end result still lets you pull the skins off and there isn’t the large amount of water. I also dehydrate the skins and grind them up to use in different dishes.

[@AcreHomestead]

That's a great idea!

[@jeanbrooks1617]

So proud of you! I had a wonderful Grandmother who at 72 , I can still hear saying “haste makes waste Charlotte Jean!” Every time I contemplate taking a short cut! So good job learning yourself, and making good decisions!!!

[@jaydenhartlillard]

Just a thought -- since you have chickens you don't have to worry about how to use up all your kitchen scraps, but those of us without chickens often make stock using those scraps, so that's why a lot of people use so many other ingredients in their stock. So good for you not needing to add those to your stock, but for people without animals to feed, it's a great way to use up all those scraps and amplify the nutrition!

[@firequeen2194]

💯

[@janicethomas848]

My scraps go toward feeding our compost pile! Fall leaves add a lot of the carbon needed, green from plants/ scraps, water, and turn to aerate. Admire you all that use your scraps to enrich your broths. ❤

[@tina6277]

Jamerill asked people that follow you to request that you grow African marigolds next year. She is going through a hard emotional time . A lot has happened to her since July. I know you know her personally and she could use a lot of support right now. Thank you.

[@marygray9002]

Becky, you are a gift! I learn so much from you and the helpful hints from your viewers. I do dehydrate all my tomato skins from canning tomatoes. I then put them in my Ninja and make tomato powder. One tablespoon of powder and one tablespoon of water equals a tablespoon of tomato paste. You can add more water for sauce. You can use the powder to thicken soup as well. Nothing goes to waste as well. I love the strainer method in the pot to strain your broth. Brilliant!

[@ShanYalesTale]

Maybe Cinderella pumpkins would be a good crop to grow for the chickens to have after you are finished decorating with them. That French pumpkin was gorgeous and looks really yummy. I always love weeing your chickens. They are so sweet.

[@pamelaroden5513]

Back in the day, we only made broth using vegetables for when there was sickness in the house. Before you freeze the tomatoes for your sauce , cut them in half and squeeze the seeds out. Then freeze them. when you're ready, you can do it without worrying about your seeds.

[@robine916]

Maybe a handheld foodmill for these occasions? They are easy to use especially for smaller needs. I wonder if planting your basil in a more shaded area, like you did with the second planting of cilantro would give you a greater harvest? 💖

[@LittleKerr]

Friendly reminder pumpkins require a lot of water and excessive heat can also cause a pumpkin to not fully develop 😊 just something to think about 😉 shouldn't be having too common of an issue with pollination.

[@vmhvideo]

I use coffee filters in my strainer when draining pumpkin. Makes it super easy to plop it into the freezer containers.

[@karenfaber7049]

I wish you would show giving treats to the chickens. That would be so fun!!!

[@kyliestark7356]

In Australia we eat lots pumpkin - roasted , soups, in salads, mashed . We love them. I roast butternut pumpkins in half with skin on filled with feta and herbs it’s delicious xx

[@sarahtrew9331]

I used the dicing attachment you used for your cowboy candy last video to process all my garden onions for the freezer this year, absolute game changer for bulk batches!

[@ClutterCamp]

Tell me more about this attachment. Please. 😊

[@sarahtrew9331]

@@ClutterCamphi, it’s the food processor attachment for the kitchen aid stand mixer. It comes with a dicing insert and because it is free standing it means you can put a really large bowl underneath and dice loads in one go! The bit that took the longest was the peeling 😂 I must have gotten through 50 onions in about 5 mins! It has a really nice even dice too 😊

[@elizabethblyth8854]

Hi Becky, another great video thank you. A little tip for the watery pumpkins, when you roast them have them on a rack inside your roasting pan. The top of your pumpkins roasted but the bottom boiled so absorbed a lot of water. Spacing them out also helps and will mean they cook quicker xx

[@kathymc234]

Good points.

[@PhoenixFlowerEmma]

Half butternut squash half pumpkin is the best ive found for both soup and other dishes for best flavour and texture.

[@herhomeandharvest]

Tomato sauces are definitely a labor of love! I have found it is much easier to peel and deseed frozen tomatoes before cooking if you partially defrost them first. For a recipe that calls for roasted tomatoes I would probably defrost in the fridge overnight, use my fingers to take out the seeds (it’s seriously easy when they’re still a little frozen), roast them, and then pull the skins off. Of course if you’re doing large batches then a food mill is still probably the way to go!

[@the_Fat_Catz_Farm]

Becky, given you have a seed starting set up and a kitchen window, you can start basil seeds as multi-sown plugs. You can pot them up in cute terra cotta pots to set in your kitchen window. If you don't get enough sun in your kitchen window, you can set up a shelf with grow lights out in your seed room

[@angelacollins1343]

Or grow them under the lights. I usually have basil growing inside. The kitchen window looks like a great spot for basil.

[@anetzband1383]

What a marathon of a video and I learned a lot of things. I love the way you got the broth strained. As to the seeds and tomatoes, I must be really really strange. I have never taken seeds out of tomatoes and even hearing about that seems so strange. I'm old and we just always canned tomatoes seeds and all. Your sauce does look delicious, though, and this year I borrowed a roaster and used it to make all my tomato sauces! So lovely to use.

[@anetzband1383]

@@judygillespie3242 I don't think she showed how many backs she put in the pot. I save my veggie scraps, especially onion ends and peels and put them in with chicken bones and get quite a lovely broth with that.

[@UghUgh1234]

Make sure your water level in the pressure canner doesn’t cover the glass on the bottom layer of the jars. The steam and heat from the pressure canner is what gets to a higher temp then the water gets and what kills botulism.

[@CharlenePink-Dufresne]

I like to freeze-dry chili, mashed potatoes, refried beans, spaghetti, rice, & sauces. They reconstitute very easily. Plus you know you're going to get the flavor you enjoy.

[@MandaPandaBailey]

Love spending my Sunday afternoon watching a long Acre Homestead video.😌 🍂🍁

[@pamelar5868]

Me toooooooo❤

[@KatWrangler]

Lol I was working on my indoor plants and watching today. Making roast beef and tapioca pudding too!

[@Old.gardener]

Freeze drying pumpkin pulp would be great. It would be easy to store and it would reconstitute nice and thick.

[@villagesteader3552]

Yes, let your jars rest after your time is up and heat off. I made the mistake of thinking that siphoning only happens with pressure canning! So, it was late and I was tired, I turned the burner off and started pulling jars out after maybe a minute or two. Since there was a cold draft I threw a bath towel over them and unfortunately all 7 quarts of applesauce were a sticky mess. Only 1 didn’t seal, I was lucky not to have to reprocess but trust me it’s not worth the mess that it made. Water bathed siphons too. On a happier note Becky, your energy and enthusiasm is infectious…love it! ♥️👍🙏🤓

[@marilynmiller9864]

Tomato seeds contain lectin which are inflammatory, I always run my tomatoes through a mill. My favorite way to preserve pumpkins is to freeze dry and powder them. It's so easy to use and you don't have to waste freezer space or remember to defrost it.

[@rebeccagodinez8864]

I have been wondering if anyone else would say something about lectins. I don't think a lot of people know about lectins.

[@carolynmills513]

I've never heard that. I have a pretty severe case of fibromyalgia so I should try to reduce inflammation.

[@dulcecelestepalacios5194]

I think musque de provence pumpkins are about the same as "calabaza de Castilla" in my country, and they're basically the only pumpkins sold here, they use them to make candied pumpkin "calabaza en tacha" with unrefined cane sugar and spices, you can serve them in a plate with milk as well, a favorite.

[@chrissiewalker8980]

You could try taking seeds out before freezing. That might work.

[@cathynew9121]

Pumpkin is good to add to chili. It’s adds a veggie and doesn’t change the chili flavor at all.

[@papawnanasaveslovesnlife9530]

So true , last year I tried it n a pinch of cinnamon n it was 🔥 😋❤❗... So many things we 🚫 think would go together or in dishes we can create too 😮😅❗

[@debhickman1586]

I just recently learned that if you wait to harvest your carrots after the first hard frost you will have sweeter carrots!

[@jscasecase471]

Thanks for an earlier tip you gave about how to find farmers who will sell their processed chickens. I talked the meat locker we get our beef from and they had a farmer that had come in with a post for the message board. We actually called him while sitting at the locker and he met with us right away. We let with his last three processed chickens and his card with his next processing time frame. Yeah. It’s so great to have farm fresh food.

[@peacockexplosion7191]

I have a wall oven like yours that is my height. When the time comes for you to replace it I would recommend buying one that has a side open door instead of the downward open. You're young now so it's not a big deal but as you get older it will more difficult for you to reach over the hot oven door with a heavy pan. Just something to ponder. 😊

[@melindawargowsky8176]

I grew about 20 varieties of tomatoes for my hobby greenhouse business this year. Just note: There are two different varieties of oxheart tomatoes. You may want to google what might be your preference. You may also want to check out Amish paste tomatoes. On your recommendation, I’m going to try Dr Wytchee next year 😊

[@trumanearl]

Thank you for making the mistakes for us Becky! And for having the courage to show us what happens, and why it happens, and not just edit to a new sauce, pretending nothing went wrong. And you know what? Maybe the seeds will somehow add to the umami flavour? You are an inspiration girl! Love from Ontario Canada

[@Meggs23]

For broth... adding a little APPLE CIDER VINEGAR is a key ingredient to pull out all the goodness from your bones. It turns into bone broth which pulls the collagen and minerals from the bones. You can easily google 'bone broth' for amounts and benefits. ... I make chicken broth weekly. I save my bones in the freezer and then (when I have enough bones) run it two hours in the Instant Pot. I also do it plain and then flavor when I use it.

[@Kim-sg2vx]

I can't believe someone so young knows so much about growing, canning, preserving, dehydrating, etc. etc. Amazing!

[@terrymcgreevy939]

I have always gotten my pumpkin to cook with from a can, but after watching you for awhile I think I will go to the farm stand and try fresh, local grown pumpkins.

[@terryhenderson424]

Make sure you get cooking pumpkins instead of carving pumpkins.

[@terrymcgreevy939]

@@terryhenderson424 good point!! Thanks

[@anonymousme9329]

If you have the time or inclination to roast the chicken backs before boiling them, that makes a more flavorful broth, I think. You might try that to compare sometime.

[@sabiner.5120]

In Germany we like to grow Hokkaido pumpkin. Have you ever tried them? You can eat it with the skin so one step less if work with no skin removal. It tastes delicious, is not watery and has a beautiful color. I can highly recommend it. Thanks for the wonderful inspiring video ❤

[@0Layana0]

Came here to suggest Hokkaido pumpkin as well 😊

[@thymelapse4838]

Im glad you figured it out,wasnt sure if you read my comment

[@sherylhughes5672]

You should show us how much the chickens like the stuff when you first give them to the girls

[@ADELECHICKEN]

Just catching up on these videos and have 3 ideas to share. 1: Make a note now of any varieties of plants you don't want to grow again. 2: Butternut squash is a great substitute for pumpkin in any recipe, and you get so much more flesh on them because of the shape. But definitely grow the French pumpkins again, they look wonderful. 3: To save space and jars, concentrate your broth, I put mine in the crockpot, set on high until boiling and then take cover off. Cook it down to at least 1/2, and make sure that you label it as double strength. I freeze instead of canning now, but have canned huge amounts of food, first with Mom and then by myself after marrying and moving 2 hours away. 😊😊😊

[@dustyandchelseamcclellan5670]

If you want something in between the sieve and electric food mill, seriously try the Foley hand food mill. It's just the size of a pan, 3 pieces, easy to get out and then clean up quickly, and all you have to do to "sieve" is turn the handle. Goes super quick. Also gets skins & seeds out, but yes, you'll still have to do it before adding the basil and onion. I do that part first before cooking it down. Also amazed by the color of your pumpkin! I have yet to grow it so that it tastes right.

[@cziviski1110]

80% of my tomatoes were san marzanos and just a few were cherry and slicing tomatoes. I recommend san marzanos! They're bigger than romas and I think more flavorful. Made my salsa taste amazing, and I will be making pizza sauce next with all my frozen ones, thank you for all the helpful tips and tricks as always! Everyone in the comments say you're an inspiration, and I really hope you know you are because it's true!

[@lauratrejo6313]

Would you mind sharing where you get your seeds for San Marzanos?

[@pinschrunner]

Pumpkin seeds are great for deworming chickens and dogs. Dry them and powder them then add them to dog food

[@tracycrider7778]

This❤

[@scotserve]

That's very interesting never knew that. Thank you.

[@JanelleMartinez-i1t]

Becky, I leave my tomato seeds (and skins) in my sauce all the time. I use my VitaMix to pulverize the tomatoes, onions, etc., into sauce and you can't even tell that I left them in there. Sometimes I do it before I cook them down and sometimes after. I think it turns out a bit better after cooking, but it is hot, so it easier to do before you cook it. Either way, easy peasy! and extra nutrients too.

[@shannonhawkins260]

Absolutely love love love your channel Becky! Keeping it real and getting it done! It’s exhausting doing these kinds of cooking days, but it’s a good kind of exhausting, knowing your stocking and learning and providing for your family,,, I mean, it’s just a complete feeling and I love it and I love that you love it! Your personality draws people in and makes people feel like they can do it too! Awesome video again!

[@Denise_Thompson]

After canning season is over would love to see a pantry tour of all your hard work. ❤

[@tst1200]

I would think you could grow fresh basil in thru the winter in your kitchen or seed room or as a houseplant in the seating area with the windows. Maybe you could try Cilantro indoors?

[@carolynturk-hu7je]

My Dad did not have a dehydrator, but grew all sorts of herbs and dried and gave to me. A favorite was the dill and I am down to the last little bit in the jar. Too sentimental to use the last of it, knowing there will never be anymore from him as he has long since passed away. 😊😢❤

[@dorothymack6497]

If it helps.... Those gorgeous pumpkins are pronounced like Muskay duh Provonse (last word rhymes with response) :) They're a lovely colour!

[@kezru1581]

You are so cleaver Becky, thank you for always inpiring us. I'm in New Zealand so I am starting to do all my spring/summer planting this week. So excited! Already have the peas and Radish, lettuce, spinach and flowers too. You really got me interested in growing flowers from seed and putting them around in my gardens. So exciting!

[@essbee9352]

Such a great idea using the strainer in the broth!!

[@marciarowley3976]

Genius idea and a game changer!

[@MandaPandaBailey]

One thing I so appreciate about Becky is she has taught me to see flops as something to learn from rather than something to be embarrassed by. I am so much more likely to try things that sound hard or that I might mess up. Even though I know it's probably hard to share those moments I appreciate her transparency. ❤️

[@marciarowley3976]

I use Romas and San Mariano tomatoes for my sauce etc. This year I also grew Big Mamas paste tomato in my sauce as well. It made for a great sauce, paste and pizza sauce. Yum!

[@angelacollins1343]

I did almost the same thing with my marinara sauce, had to end up using the food mill to get the seeds out, created lots of extra work for myself. But it was worth it, we opened our first jar last night and it was awesome. Focusing on plum style tomatoes for canning will help, I will probably do that myself. The strainer in the broth trick is brilliant.thanks for the fun video. I used the same recipe for my marinara sauce.

[@the_Fat_Catz_Farm]

I have heard from several cooking shows they do not use pumpkins for pumpkin pie, they use butternut squash.

[@hollybooth6946]

In the UK we use butternut squash usually 😋

[@helenmcclellan452]

Sugar pie and cinnamon girl are great for pies (Johnny Seed), you should try some at the market before buying seeds. 😊

[@MissBetsyLu]

That banana squash might make a great pie. Many grand blessings everyone everywhere and always

[@kutrabilada8865]

Anyone who has joint pain should avoid tomato skin and seeds, pulp is fine. I notice that if I do that my arthritis doesn't flare up.

[@Cyndimrktorres]

I tried your pie crust last weekend! I did a double batch and froze one to do prep like Becky! Baby steps to freezer prep! Thank you for sharing all your tips!

[@MaryRass3374]

I love her pie crust recipe. Now I always make 8 at a time since I’m already neck deep in flour. 😂

[@Smalfry47]

I make it also in a batch for 4 double crust pies!

[@MaryRass3374]

@@Smalfry47 I forgot to mention (just looked in my freezer) I also make her pizza dough recipe at the same time. Talk about convenience.

[@carolynturk-hu7je]

You could use the sauce as is for vegetable soups!

[@carolyngregory9354]

What a productive day in the kitchen. You have to be so proud when you go to your storage area and see all the hours of hard work sitting on your shelves. Good job, Becky. Until next time……..

[@thewhitehorsefarm]

Your sound quality has improved so much. Thank you for investing in a microphone. I’m impressed with the taste testing of the winter squash. Good work Becky!

[@jillianfox8758]

You need to make a canning book of your tried and true recipes. That would be a book I'd buy for sure. Broths, pre-made canned soups. Pie fillings, butters, jams, veggies...🤤🤤🤤 HEAVEN

[@Utriedit215]

I was thinking that too. she can make a e-book that’s downloadable And printable once you purchase from her website. I hope she sees my comment!

[@jayniekeniston7428]

But her recipes come from other sources so that would be plagerism. She always puts a link or tells you what book she got the recipe from. Just print them off.

[@jillianfox8758]

@jayniekeniston7428 I haven't watched a whole lot of her canning videos. Mainly her garden hauls but she does tweak a lot of her recipes to her liking and I'm talking about her specific recipes for meals not just stuff that goes in meals.

[@jillianfox8758]

@@Utriedit215 right!!!

[@freeinghumanitynow]

And unlike many of these other KZbinrs, we actually see Beck developing these recipes instead of taking them from other sites and claiming them as hers. So many Tubers coming out with fraudulent cookbooks. Beck is the real deal and I'll even go further and state that Acre Homestead should be developed into a brand. Becky's relatable learn-as-you-go/perfectly imperfect style is proving to be very popular. Gold. Becky and her whole vibe is GOLD. 👍

[@MsAthenaMaack]

Idea for freeze dry meal: Stuffing. I saw you use store bought stuffing when you made chicken pot pie in the pan, but you can make shelf stable stuffing yourself with homemade croutons, FD herbs, FD veggies and FD chicken broth. Happy Cooking. 😊

[@bertieboatright1206]

I see people say package your freeze dried food as quickly as possible.because they will absorb moisture from the environment. And if you are in your kitchen cooking things like broth . You may want to package the freeze dried food. .kind of fast . But this is just a suggestion not a criticism, you are amazing with your food storage. Just check this out for yourself. ❤

[@susanvasquez3625]

If it is the UNOPENED freeze dryer, it is 'safe'. Until you release the vacuum (by opening the drain valve) no moisture should get to it. I wouldn't leave it in there FOREVER, of course, but a couple days are fine.

[@SeasidePrincess]

Becky, I have started reducing my broth 3-4 times and then freezing the concentrate. I watched Helen Rennie show how she makes broth in her instant pot now and at the end she showed how she reduces and freezes it. It has been a game changer for me!

[@MichelleRapp]

Becky, I feel your pain with making the sauce. I had the same problem. Tried roasting the tomatoes and blending, but it came out so bitter with the skin and seeds. The best is to mill after roasting. I really enjoy watching your videos and learning so much. Thank you!

[@debbiesalas8756]

Where did you buy the seeds to the Musquee de provence pumpkin?

[@dvhaltemam]

Cream soups are the easiest meal to start with in my opinion. Like immersion blended butternut squash soup. To freeze dry.

[@carolynturk-hu7je]

Just had a thought......you could try to make a pumkin/tomato spicy sauce(we love the one at Aldi's). Those tomatoes would be fine for that recipe as well.

[@christinehardy2059]

Excited to see what you do with the pumpkins!

[@janicethomas848]

Becky…I see once you pulled out your food mill- it’s the electric version of the Squeezo from the 1970s. I saw some other brands on Amazon but see your electric mill does for tomatoes what Squeezo does for applesauce. Amazing!!! Squeezo is hand-turned compared to electric, so was very economical. Yes, as I continued to watch this video- it was worth it to pull out your food mill and discard those seeds! 😅 Love seeing how much you love gardening and preserving. We have 3 daughters who helped us with gardening and preserving growing up. It’s a dying art for so many, so thank you for sharing so many practical tips for generations of younger people who are now wanting to learn. It’s obvious you love what you are doing full-time now and we love watching! 🍃💕💗💕🍃

[@lmd2454]

Thank you, thank you, thank you for getting the lapel mic!! I can hear my favorite Becky now! 🤗 It sounds great! Just don’t eat anything while wearing it lol 😂 🤪

[@Nana_D75]

I don’t have a freeze dryer. I cut up my cilantro and freeze it in ice cube trays with lime juice. I do the same with basil and olive oil.

[@shamancarmichael5305]

Just in case no one has said previously, the easy pronunciation of the French pumpkin variety is 'Muskay de Pro- vonce' I say it in the voice of Lumiere from Beauty and the Beast in my head. 😁 Epic kitchen day Becky! 👍

[@lauratrejo6313]

So helpful! Any idea where I might find some seeds for this beauty?

[@ladilynne]

I watched RoseRedHomestead and she cans water to sterilize jars. In a water emergency, she wouldn't have to buy bottled water. But when she needs jars, they are clean and water can be used in cooking or on plants. 😊

[@PittsburghGal85]

I'm only at the 10:13 minute mark, but I hope you'll save some of those home grown pumpkin seeds (especially the French ones) to plant for next year instead of giving them all to the chickies :)

[@karenm7433]

I was just going to say the same thing!!

[@kelsieswatek9910]

This is my first year canning tomato sauce and what I did was when I was harvesting, I cored my tomatoes and removed the seeds. I cut an x on the butt and threw them in the freezer. When it was time to can, I defrosted them and the skins peeled right off and I just had to put them in the pot and start cooking! I thought it tasted great and saved a ton of time!