We Had to PICK THEM ALL...Now What?

[@heidihanning8144]

I received my lids and weights yesterday. Amazon sent me the traditional weights instead of the grip weights. I emailed year of plenty and told them I got the wrong weights and within 2 hours they emailed me back and said they would send me the right ones and I could keep the traditional one. Then about a half an hour later they emailed me again and said they were in the mail and gave me the tracking number! That is some great customer service! Thanks Sarah for sharing the products you love with us!

[@heidihanning8144]

I got my weights on Monday! I made your fermented carrots Yesterday! I am so excited, they started bubbling today!! I also did broccoli but that hasn't started bubbling out yet!? I hope I did them right! Any suggestions?

[@AmyLeffler1]

I just went to order some and they were out :( I guess I will have to wait until they are in stock again

[@cmb9098]

Sarah, I’m obsessed with watching homesteading videos. I choose to watch them(and dream) instead of the trash that is called entertainment on t.v. I watch numerous families, but if I was only allowed to choose one channel, it would most definitely be yours! I just adore how sweet natured and down to earth you are! Love the sweet interaction between you two, as well. (l’m 50 and have been married to a good man for 31 years!) Thanks for being such a blessing to us!

[@DizzyIzzyMom]

Holy HOT Sauce. You really like your peppers. I love your enthusiasm.

[@miriamcooper1320]

I got to help a friend of mine with harvesting their chickens yesterday. It is always so fun to help someone harvest their food. Plus a day on the farm is always so good for my stress level.

[@TheSlowens]

Nerdy Pepper Sarah.....love that you always scape everything out...drives me nuts when I see people not clean out a pan.... LOOKS YUMMY...... WOULD LOVE TO KNOW THAT FINAL TALLY ON YOUR SEASON. YOU REALLY HAVE ME GUESSING ON HOW MAY JARS YOU PUT UP.....thanks guys... ALWAYS enjoyable...

[@leocobb8657]

You tickle me you get excited you start talking fast you are a very smart woman I love watching you and your husband love you and your husband

[@SaraPfeffer]

I made 3 double batches of candied jalapenos, one sliced on the round, one slice lengthwise, and one like relish. We are set for spicy sweet stuff for the year😊

[@SageandStoneHomestead]

Making it like a relish is genius!

[@LivingTraditionsHomestead]

I may try that!

[@jenniferr2057]

I also run my peppers through the food processor to make cowboy candy. I get way more in the jar and I usually want them cut up anyway!

[@SaraPfeffer]

I did a mandaline for the rounds and a food processor for the longways slices and the relish. And I only needed 2 double syrup batches to do all of it and for the first time I didnt have just as many extra jars of syrup as jalapenos

[@orscrub3161]

Absolutely no “nerd” thoughts here!!! 🤣. I share in your enthusiasm!! They sound sooo yummy! Thank you for sharing!

[@julicaru4812]

Holy moly! That’s one heck of a harvest ! lol love your excitement ! I never get tired of your passion and commitment to providing for your family, All the best Jules

[@danagreen9264]

Im a garden nerd its why i watch u nobody close to me is so i got to get my garden fix online b4 i go out and garden lol i also learn a bunch thanks so much ❤❤❤❤💯👍

[@imannosseir6679]

Loved this video. Thank you Sarah and Kevin for sharing your awesome life with us 🤗

[@deborahleeedwards5510]

Good morning Sarah and Kevin and girls. Always very much enjoy your videos. May God continue to Bless your family and all that you have your “hands into doing”. ❤️🙏🏻🐶

[@Zeke-yv3nw]

I love how you get excited about preserving your harvest.

[@AlaskaBrandy]

I was a pit master at a smokehouse and one year for Easter I made a honey sriracha glazed double smoked ham. It was a hit! Of course I didn't use a homemade sriracha sauce, but the honey helped it stick to the ham and seemed to intensify the flavor. It was really great.

[@aalikane]

My brother like 6 years ago, discovered that honey, sriracha, a little ketchup and some lime juice make for a really amazing bbq sauce.

[@AlaskaBrandy]

@@aalikane That sounds good. I might have to give that a whirl.

[@aalikane]

@@AlaskaBrandy its amazing on fried chicken.

[@cherylwhite9728]

I love your enthusiasm for your farm and the care and kindness you show your animals.

[@dianecharles881]

Looks awesome, always love your canning and preserving vegetables!!! 👍

[@debwiest8968]

Thanks for the inspiration! I'm doing the same thing today on a smaller scale. For city water, you can boil it and let it cool down. That allows the chlorine to escape from the water and it works great for ferments then.

[@jenniferborovicka8828]

Hi Sarah! Love, love, love your channel. I have been fermenting for about 3 years now and peppers are my favorite veg to ferment. I do a blend of hot and sweet peppers with onions, garlic and salt, no brine. I chop all finely in a food processor and together with the salt, enough natural brine forms for the process. I also like adding jalepenos to cabbage for spicy kraut. I get as excited about peppers as you do!

[@Getouttahere78]

Greetings from South Africa. Have a joyful day.

[@candacethompson2521]

My hubby would love this. More jalapeno in the garden next year, is a must.. thanks

[@jeanettewilkinson6362]

I’m keen to see what you do with the rest of your bell peppers

[@kathyfranco9372]

Thank you for teaching us how to make these sauces.. they sound amazing

[@micheleolson9914]

Yaas to growing peppers! I have to say, there is something so beautiful to see a garden full of productive pepper plants, and the colorful peppers hang like ornaments on Christmas trees. 🌶

[@bettykehler2213]

I’m from Manitoba. Love watching your videos. Me and my husband both grow up on farms and had our own farm till we came to Canada 30 years ago. great job, 🙏

[@ableadelaide5893]

I'm in Australia and I JUST LOVE you guys. I'd love to see more water bath recipes. You are blessed keep the faith xxx

[@brianeisenga882]

I made a chilli starter sauce using tomatoes and jalapeno. It also has garlic, red sweet pepper, chilli powder, onions and chives in it. All I have to do is brown burger and put more tomatoes in with it. Happy eating.

[@miriamcooper1320]

Dawn dish liquid will help you get the oil off with hot water.

[@tarnsand440]

@Adam Love I even swish my eyeglasses in clean warm sudsy dish soap water( for years) Cleans the best of anything I've ever tried. And no... it doesn't harm the protective anti- sun glare coating on expensive prescription sunglasses as I wear mine everyday.

[@aalikane]

If you're sensitive to the raw capsaicin, yhen no amount of dawn dishsoap will prevent burning, of skin anyway. Learned that lesson the hardway. Dawn, milk, degreasing soap (gritty stuff mechanics use) nothing worked and the only thing that kept the pain at bat was a bowl of ice water. Which made it hard to sleep that night.

[@DDiamondRRuby]

That's a lot of peppers! I love my vegetables and don't consider you a nerd at all. I take pictures of my garden all season long. Makes me happy, especially this year. Nothing like a garden to make you feel rooted in reality.

[@cherylpkb46]

As Don Gilbert commented, I like the red jalapeño pepper jelly. It’s sweeter than the green and is great on toast or poured on top of cream cheese and served with crackers.

[@mr_b22]

Great demonstration, I make a home made copy cat version of Frank's red hot sauce. I found a great tip for taming extra hot peppers, substitute a portion of the hot peppers with sweet red bell peppers and process the same way. It boosts the pepper flavor but cuts the heat.

[@truthtold2]

I love watching you on the farm. I miss the farm I grew up on and miss all of the animals the Lord had shared with our large family of ten kids who are now much older. We always had huge gardens, and I miss the smell, taste and the foods that were grown. Often when I watch you both, I cannot help to wish to be with you all. The one thing we really did not do very much of was raising animals for food. Very rarely did we do that. A thousand acres of land to always work on made it pretty hard. We grew hundreds of Holstein cows, and on a Grade A dairy farm, you cannot have pigs anywhere around. So many stories I wish I could share as to what we did then and now. God Bless each of you as well. Lisa

[@claregiles151]

I make a jalapeño relish - pickled diced jalapeños, onions, garlic, grated carrots, capsicum and cumin seeds. I just used a standard vinegar and salt mix with sugar to taste.

[@wokevermontster9192]

Peppers are my favorite to grow, too! I just cut down & repotted 13 of them to my sunroom to keep until they're ready to go back in the garden in the Spring. It makes for a great jumpstart, especially for peppers.

[@jimmylittle9393]

I'm so addicted to this channel and I'm nowhere near a homestead. Am starting to grow more of my own vegetables though after watching the show. Also that fermenting system looks brilliant. Very clever.

[@charlottestevens9352]

Quick tip to speed up garlic peeling (as you use alot) pop them in a jar or tub something with a lid and shake hard its works almost every time for me

[@steffaniewalz8444]

I have your garlic thing. I got mine at pampered chef. One of my friends was having a party and I'd seen you use that before... and though, I WANT THAT! You are so right... it's so nice. Mine came with a garlic slicer.. it's wonderful as well. So glad I saw you use yours and I was able to get mine. When you want to put a bunch of garlic in a jar, that thing is a time saver!

[@BubbaBro26]

What is the garlic thing actually called? I'd love to have one.

[@conniegant7781]

I got the Garlic slicer also from Pampered Chef it is amazing!

[@Emeraldwitch30]

@@BubbaBro26 not to knock pamper chef(i love their products) but the dollar tree has the silicone garlic peelers. They are usually hanging up by the plastic dishware area. Ive bought them to slip on warm curling irons in our luggage too. It just cools them faster and no hairspray residue on my clothing in the suit case. But I use one in the kitchen for garlic Also if you have a silpat(silicone baking mat) you can put a hand full of cloves on it flip half the mat over the garlic and start rolling it back and forth and the peels come right off too. I'm afraid I'm a tad lazy sometime while cooking and just use what I see first! 😆

[@steffaniewalz8444]

@@Emeraldwitch30 I am going to have start shopping that store. So many people are getting all the good deals... I want some too! LOL I'm sure it was much cheaper than mine was.

[@Emeraldwitch30]

@@steffaniewalz8444 it is only the silicone tube part at dollar tree no garlic slicer. But pampered chef does make sturdy tools. I love love love their potato peeler. I bought one from a PC party and then lucked into finding 2 more over the years at yard sales so I have 3 peelers. Handy for potato season when I need all hands on deck to peel for the dehydrator. Lol

[@cindybodnaranderson300]

I got the answer to chlorinated water years ago from a microbiologist friend. The chlorine molecule is smaller than the molecules in a plastic milk jug. If you store tap water in these (well cleaned) milk jugs, the chlorine will leach out in 24 hours. I prepare my milk jugs by a 24- hour soak in bleach water, then a 24-hour soak in baking soda water. Voila! Sterilized jugs, and no bleach smell! Hope this helps.

[@richardchicago]

You are such a good teacher. Thank you for your inspiration and knowledge. :)

[@akelei6884]

Hi Sarah, Love your videos. Wonderful harvest, will try to ferment me chilis the first time , thanks for the idea. Blessings from Germany. 🙏

[@judystophel1904]

Nothing nerdy about gardens and you couldn't be a nerd if you tried. I also love peppers!!! Thanks for sharing.

[@menopausalbarbie7467]

Sending you guys love from Wales UK 💜💜💜

[@sandrawelsh6625]

I am in Missouri as well, just a bit more northern than you. Getting ready to go pick everything as soon as the sun comes up. You and your cute baskets! I have Tidy Cat buckets. You are classier than I.

[@Greens5511]

Hey if u like garage sales they r a great cheap source for super cute baskets for gardening. I just love baskets and before I ever saw anyone used baskets for gardening I just ended up with lots and lots of baskets. Now I started using the baskets for gardening....love it!!

[@susanshanks2407]

Sandra , you gave me a good chuckle today, when you said you use Tidy Cat buckets. So do I but she's just classier. Thanks for the laugh.♡

[@diannamc367]

Lol, I use tidy cat buckets for alot of things, no point in throwing them in the landfill. But, I did pick up a cute basket at a yard sale recently for egg collecting. 😊 (along with some antique steel milk crates!)

[@sandrawelsh6625]

To explain, I do have some baskets. I have just found for me in our huge, really huge, garden this year buckets worked better. We had so many tomatoes, by the end of the row, I would have two buckets full. It was just easier, but that was just my experience.

[@debwiest8968]

I use Tidy Cat buckets too!!

[@dynamite9143]

I love to watch your cooking videos! I learn so much. Thank you!

[@45Colleen1]

Thank you for showing us the fermented and the cooked Sriracha sauces! I am going to be making those in the future. Our daughter and her family and I like fermenting and canning! Thank you and God Bless! 💜

[@eleanorbacosa4063]

Amazing clean, additives free....i love it....

[@SamSung-ww3rp]

You're the kind of need who won't panic in times of emergencies when disasters and pandemic happen. You have good. 😊

[@chautran2371]

Good morning! Have a wonderful weekend to you all!

[@vmorganbogart]

Thanks for the recipes. They sound really good. Hope all the family is doing well. Blessings, Love & Hugs from Vicki in Ft. Worth, Texas 🇨🇱🇺🇸👍❤️🥰🙏🙏🙏🙏🙏🙏

[@lornabartlett2744]

Thanks for the great garlic tip for removing the outer layers of the garlic💓👩‍🌾

[@kathyhartle2615]

I love you Sarah, you and I have so much in common. If you like peppers, you are not the only nerd! Thank you for helping me figure out what to do with my peppers!

[@AGREENERLIFE]

OMG SARAH!!! I've had my peppers fermenting since you published this video and finally just got around to mading the sauce. I used 2/3 cups of the liquid and IT IS AMAZING!!! THANK YOU, THANK YOU! I will NEVER purchase store bought sauce AGAIN!! YOU ROCK!!!

[@joannak4640]

Great video!! I was always wondering how you made this. Thank you for sharing ❤️ God bless

[@jerseygirlvet]

I love your excitement and your canning videos, keep it up. Always watching.

[@conniewallace7529]

Great instructions. Thanks!

[@dorothyrhodes4657]

I slice green jalapenos and put in jars to pickle using brine of half and half water and vinegar. Just add 1/2 t salt per pint. 1 t per qt. I have been doing this for 30 years. Works great. Ps. The brine is good to flavor chili!

[@blueberrypinesfarm7624]

Never seen the fermented version in person, thanks! We love the vinegar/ sugar sauce but we use green jalepenos.

[@paularhodarmer3267]

Sarah, you do such a great job on teaching videos. Thanks so much.

[@dianapollex3266]

Sarah your presentation has convinced me to try the fermented way.

[@melisam6363]

That fermented hot sauce looks amazing! Every year I ferment salsa and it's so devine. I had a bunch of green tomatoes this year so followed your recipe for green fresco salsa but I fermented it instead of cooking it. Oh so delicious! I love your channel! Thanks for sharing your homestead journey!

[@gilliegilbert3353]

If you never tried Hot Pepper Jelly it's super good and is great with crackers and cream cheese 💜😊💗

[@cherylpkb46]

Also great on toast.

[@kathyvan9112]

Oh, Sarah! It’s very evident that you are feeling well! Blessings!

[@jetman258]

One of great things to do with those peppers, is use some to make hot sausage links.

[@brendamartinez3068]

Wish we had more than two videos a week. Love your channel and all the information you share. Keep up the good work and God bless.

[@sarinhthach1251]

Gosh so much of it..how lucky!! I wish my garden can produce this much peppers and chillies.

[@olddawgdreaming5715]

Good job Sarah, thanks for sharing your caning with us.👍👍👏🏻👏🏻👏🏻👏🏻

[@lavernebufmack5091]

Good morning, Sara and Kevin, love spending the morning with you!

[@yomama1254]

Well Sarah, I also had a bumper of peppers (only a fraction of yours, though lol) and I had apples. I cooked apples peppers, garlic and onions with some spices like cumin and oregano in apple juice, just a bit of juice, so that the result when blended was very thick, I added vinegar till it was a porable hot sauce. We eat that 🤪 on everything. You can use whatever fruit you have access to though. I also fermented peppers with tomatoes, garlic, Oregeno, onions, a few apple slices (they had to go somewhere). I pureed that up when it was"done" I should have made more like that. It's all gone already. That was our version of "seracha" And I made spicey apple sauce... (I'm not trying to bum you out, I do know your apple harvest failed. We won't have hardly an apple next year because the tree over produced this year) I made traditional apple sauce but I added spicy peppers, and when it was done, I soured it a bit with malt vinegar, maybe 2tbls or a little more, to a quart of sauce and added salt to make it right. We use that as a chutney with savory food.... And I make fermented dough oatmeal cookies with it. Ok, so don't apologise any more for being any kind of geek.... We are with you sister.

[@kathyhartle2615]

Great ideas yo Mama. i have apples to work with this morning, and the last of the chili peppers, some green tomatos, and wondering what to do.

[@teresaprimm2355]

My family loves jalapeños. I pickled some of them and made some cowboy candy for the first time this year.. So satisfying to preserve what we grow! Thanks Sara, I love your how to videos..

[@conniebrannen5504]

Thank you, this was very nice! I have to also say to you, a huge thank you, thank you for your tip to get storage buckets from Walmart,s bakery. I got all my buckets from Walmart bakery for free. as there were no bucket lids anywhere for many months , and finally lids came into stock for the 6 buckets that I did buy. So they are all filled now. And I am stocked on wheat berries- rice -popcorn for grits and meal-rice-beans-flour-sugar. All in the 5 -gallon buckets, thanks to you!

[@thomasdesmond2248]

I am already fermenting Sriracha and green sauce. I did basically the same thing for both. God bless

[@tammymarple5347]

I can hardly wait to try these recipes!! My family loves sriracha so I’m sure it will be a favorite! Thank you

[@keithhogan6997]

Grea video! We absolutely ❤❤❤ sriracha! I grew up in the same town that grows/grew the peppers for Huy Fong foods; same with McCormick seasonings. I can't wait to try both ways Sarah! Watching everyone's faces will be the best when they taste it too! Many blessings to you all 🙏🏻

[@lonnimichael2814]

Thank you for sharing your journey with all of us. Love all your videos. Love your sweatshirt in this one.

[@RIODJENIRO1]

Yumm!! I LOVE Siracha sauce. Thank you so much for showing how to make it and taking the time to make and share this video!! Will be saving this in my library for future viewing and cooking up a batch of Siracha!!

[@kprairiesun]

Another great idea for using my last peppers! Thanks for this and for always making it so clear and easy to understand!

[@alwayzbluepoolz2922]

Using your recipe for fermenting peppers to make sriracha sauce. Looking forward to a taste test in a few weeks. Thank you for the inspiration, education and the laughs!

[@Emeraldwitch30]

Yum! Ive also cut in half and smoked about a half bushel of red jalapeños to make chipotle pepper powder. I put them in dehydrator after smoking for about an hour and dried over night. That was about 5 years ago and I'm down to my last quart jar(I vacpacked them into the mason jars with the food saver attachments) which I just opened last month. They are just as nice as when I did them. I only grind what I need at a time. I found out years ago from an old chef that storing whole spices and toasting/ grinding only when you need some they last longer and have better flavor. I did a bunch of thick red sweet peppers this year. Half dried plain and half smoked. I'm making my own paprika powder. Thanks for all the recipes!

[@jeannamaynard5037]

I have not grown hot peppers yet. I did grow the Nadapenio after watching your video. Still, I would love to give this recipe a try. I made the stuffed Red pepper recipe and everyone enjoyed it. Thanks Sara.

[@virginiareid5336]

This was very interesting. Having two different ways to make and preserve your beautiful peppers ensures you will use them all without waste.

[@rebekahreid4993]

Hello, I made a similar sauce this year using my green jalapenos (frost came before they were red) andbit turned out FANTASTIC! Thanks for sharing these two methods

[@barbaradumler6503]

Did you do the fermentation or the stove top method. Most of my peppers never get red :(

[@rebekahreid4993]

I fermented them. I like the taste of the fermented ones so much more and they have more nutritional value when they aren't cooked

[@winnie2379]

I chopped 6-7 pounds of jalapeños last night, into wheels. When the temps get chilly, time to heat it up! Had to buy from store as my jalapeño decided to set up like crazy but at the very end of the season...only days left above freezing so hurry peppers!

[@jennygirl8849]

Love your garden nerdiness 😂 I'm a huge nerd 🤓 Beautiful Peppers ....great video!

[@chrismoore9686]

Honestly! What would we do without the internet and all these incredible, inspiring, talented people to show us how. Thank you Sarah and Kevin. Who else would talk about consistency, salt,sugar levels. I would just follow the recipe and then not make it again if I didn't like, but Sarah always shows how to customize. Love you guys!!!

[@billyjohnson6355]

Had no idea all those steps had to followed to ferment the peppers,beautiful sauce

[@OutdoorsandCountryLiving]

“Crazy pepper lady”!! 😂 Sara, you’re too funny! I’m a geek like you...LOVE gardening and also LOVE peppers 🌶-LeeAnn

[@danacraig220]

Nope, not a nerd. I also love growing peppers and those look great. Thank you!

[@pansyvaughan5624]

This is great Sarah Thank you , its gonna be Christmas presents, along with my own grainy mustard...

[@jenniferr2057]

I think fermenting mellows peppers... And when I got a batch just to got for us to eat, mellowed them with fermenting, blended with some of their liquid, and made an amazing sauce. Added zucchini to the ferment for one batch... An excellent addition. Can. Not. Tell. In the final sauce except it's like the heat spreads out farther... So good.

[@glendagarde8434]

Thank you Very informative 💐

[@arrrseeingeye]

Gods amazing plan for preserving. I love it.

[@Pameladch]

I love the saying on your top. Where did you find it?

[@LivingTraditionsHomestead]

It is from a wonderful company that we are helping to promote. Www.ellyandgrace.com We have a 10% off coupon code LTH10

[@mamoo5495]

I would like to know too love it.

[@alexanderlisa100]

Thank you for sharing this recipe. I am also a lover of spicy sauces.

[@roefane2258]

I came to the comments to ask the same thing! I love it!

[@tdhawk167]

I was just going to say that, too!😊

[@Maggie-Gardener-Maker]

Excellent instruction and informational video! I ferment many vegetables and you are so right on about difference of taste and I have to say that for cucumbers and peppers I too like both ways but for other veggies like carrots, okra, celery, radishes, turnips, beets, garlic, onions, cauliflower, and cabbages I definitely prefer the salt fermented taste and crispness it imparts. I too love garlic and put it in all my fermented veggies, I especially love the garlicky taste in my okra, cauliflower, and carrot ferments. I stick a lot of my small hot peppers in with the fermented veggies that I make. My Thai Chile peppers were prolific this year and are in most all of my veggie ferment jars. Happy fermenting!

[@anneo3754]

They both look wonderful!

[@jordansmithson9602]

You can totally can the fermented sauce. It will kill the probiotics, but it will be shelf stable.

[@ymrelang]

I will try your way too. I make it a little different. I blend the peppers and garlic with little raw apple vinegar ( that I also make) salt and sugar. Then, let it ferment in a jar til my liking. The sugar helps to ferment with the natural beneficial bacteria in the skin of the peppers along with the raw vinegar. If you add too much sugar, don’t worry because the bacteria “eats” it. Then, I place one jar in the refrigerator to eat first, two jars in the fridge and I can the rest. It’s delicious!!! When you can it, you stop the fermenting process. In the refrigerator, it slow down and in the fridge, it stops till you start consuming it.

[@kellys405]

I made this today and wow 🤩 it was phenomenal! Got my pepper from the Mennonite and they are so good. I am a Siracha fiend and this just blew my mind. I now know what I can do with all the extra red jalapeños peppers. No worries about shortage anymore.

[@gailrothermund9209]

Looks wonderful! Thanks for sharing! Can’t wait to try these!

[@LivingTraditionsHomestead]

You are so welcome!

[@annmarie4794]

Bless you! I would go nuts cutting every pepper by hand. I’d have to use one of those slice cutters.

[@DeepSouthHomestead]

That looks wonderful.

[@LivingTraditionsHomestead]

Thanks!

[@HackberryAcres]

Thank you so much for all of the information you share. You both do an excellent job teaching and sharing. You are an inspiration!