Massive Food Preservation Day and Starting Seeds!

#acrehomestead #cookwithme #homemadefood
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#everybitcountschallenge

[@ichemboujanoui2919]

Hi becky, I'm from France and my parents used to can a lot of their product from garden. For your caramelised onions, you should always put brown sugar and balsamic vinegar, it helps for avoiding the bitterness and developing the sweetness. Don't throw away what you did but you can use them when you cook and add some sugar and lemon juice to it. You won't notice the bitterness or the acidity. You can use them for some ragu (boeuf bourgignon) or Indian curry (Tikka Masala, biryiani, etc..) or Ethiopian dish named Doro wat. I have to say I am a huge fan of your family and for what do and share with us. Thank you so much and keep doing what you do. Ps: forgive my English it's not the best

[@emilyschmidt4481]

I was wondering about this too - add sugar when you go to cook with the canned onions. Seems like worth a try! Carmelized onions always make me think of the labor of love to make french onion soup. Yum! Love your vids Becky!

[@franward6851]

Your English is very good.

[@leighdegenhardt485]

Ichem thank you for the added info!!! Good to know! And by the way your English is just fine!!

[@Iamhome365]

I'm curious, did your parents pressure can or water bath can?

[@delaineb]

Ichem, that's a funny picture by your name of an old lady in curlers and her bathrobe! 🤣 I imagine that's how some of us look in the mornings while purusing our emails and after we let the chickens go out to free-range!🐔

[@frannharrison4204]

I am not happy for you that the canned onions failed but I am very happy you showed the failure. This is how we all learn from our mistakes. To always show perfect results isn't true life in the kitchen. Thank you Becky for keeping it real!!!!!!!

[@kscheuerman5378]

Perfectly said, Frann. I was going to say the exact same thing. I love Becky for showing us this very real part of her life

[@veronicagodoy8117]

This! 100%

[@samanthawoodman2428]

Same, I have been thinking that I wanted to can caramelized onions for a while now and this has helped me a lot. Thank you for showing this Becky! I can't wait to see if adding the sugar helps!

[@kristensmagicalcreations]

I couldn't have said it better! 💙

[@scottydogism]

I have see a lady can caramelized onions. She didn't let them fully caramelize and finished proposed wheel she pulled them out to cook. She's to well🤔. More experimenting needed 🤔

[@suziebuckingham9053]

When I caramelize onions, I put some in muffin pans and freeze. Then I just take out one “muffin” at a time for burgers and sandwiches etc. we are just 2, it’s hard to just caramelize a small amount. They thaw quick, and are always ready and proportioned

[@kaylakitty3814]

Wonderful idea! Thanks for sharing 😊

[@artemisfowl66]

Great idea will definitely try that.

[@danaschelin3853]

I also freeze my caramelized onions. I use silicone muffin liners so they pop out easily.

[@YasuTaniina]

I freeze them in my silicon muffin tin liners. They're so easy to demold and bag that way. I've never made easier curry

[@tamaleenyouknowwhatimean777]

Great idea!

[@eviletts3]

The vinegar was there to give you a liquid for your onions. What you canned is essentially "dry canning" and is not only very unsafe but also had no liquid to distribute the heat evenly. It's most likely bitter and weird because it caused the sugars in your onions to burn. Please be careful we all love you very much and don't want to see you sick.

[@lindaleach7954]

My heart is sick for you! All that time and all those onions you invested in the process. I have heard that there should be 50 % liquid in the jar when canning in order for heat distribution during the canning process to kill all the microbes that can make one sick. I wonder if they would maintain the good flavor if frozen. Thanks for sharing your experience...even though it was an extremely disappointing one.

[@jessrabbit5623]

How on earth do you never seem to get tears from cutting so many onions? You are a super human in so many ways!

[@toniatalley1977]

I've always wondered that too. I cry like a baby when I cut onions. I finally got me some goggles so now I don't have to cry all the time. Lol

[@lorraine-bluebrit2242]

I don't get tears either I thought it was because I do them so often, Becky used to tear up I think it's cuz she's been cutting alot. I watch Little mountain valley homestead Chelsea she doesn't cut onions without wears swimming goggles. She is very sensitive when cutting onions. Some people have sent them to her.

[@shonahira3643]

My concern was for the baby how does he not get affected by the onions must be all super human

[@DomorVerbeuk]

I was extremely sensitives to onions, until I had to cut several days of 1-2 hours of onions a day. The first day was terrible, I teared/cried until I had no tears left and my eyes were swollen afterwards. But day 2 already went better and day 3 was quite doable. Ever since, my eyes don't respond that strongly anymore.

[@leradoms]

​@@toniatalley1977 if you wear contact lenses, you don't cry chopping onions

[@Jax-kj5yo]

Hi Becky, I had the same prob with the bitter result. I did a bit of research and a few things popped up. They say one thing that can cause bitterness is the little sprout pocket within the onion itself. Sometimes those areas are bigger in stored onions, not just green bit but that whole area. Its almost like the core of an apple. So for caramelising stored onions, they recommend taking that whole core area out. You will lose more onion when peeling them that way, but the flavour will not be bitter. They really do need sugar in the cooking for true caramelised onions and the balsamic vinegar

[@lydia67119]

A pinch of baking soda also helps me :)

[@joytotheworld2100]

Great tip about onion cutting. I've never heard that before, but it makes sense to me.

[@oldmillhomestead6992]

Love, love, love that you kept that in the video ( the onions not turning out right ). It helps people, like me, feel human when I (we) make mistakes ( often lol ) in the kitchen.

[@deannaheadrickartist]

Agreed! I was trying to describe her videos to my husband. It is sooooo important for me to see someone make a mistake and not freak out and yell about it!

[@PandJsHomesteadAdventure]

I agree. I mess up too! New canning adventures I have learned small batches on the first try. Seed starting is always a exciting time! I started yesterday. I cant wait to see the plants pop up! Happy planting Becky!

[@mitzideluca6427]

Beckie, I think you should listen to Josh on trying to redo the batch. I would use the jar that didn't seal that you tried and empty it into a saucepan on the stove and add in the brown sugar that you omitted from the recipe. Play with the taste and then let it cool. Then taste it again to see how it is after all has settled. If this goes well, then empty all the jars and tweek the batch with the brown sugar. I would then pressure can it again for just a little bit less of an amount of time. Hoping this works so there is no waste of food.

[@deeleb5064]

OR maybe just add the sugar as you use the onions.

[@peggymccracken7958]

I agree and so what Josh suggested. Use the jar that did not seal and if it works out then do all of it. That is what I would do.

[@helenlenhart8425]

I agree with Josh just try 1 or 2 jars. Can you use in butter mix?

[@robinashultz7662]

Me too, try one with sugar and one with sugar and the balsamic

[@PurplePanda234]

@@deeleb5064 Yes, that's what I would do. Experiment with the first jar and then write on the lids what I added to get the flavor I liked.

[@eileenfang6702]

Becky - Congrats on your beautiful garden to be! Wondering if you've seen the video from Living Traditions Homestead titled 'Not a SINGLE DEER Has Crossed this Fence to Eat Our Garden and Orchard!' They discuss their 'double fence system' from 1:03 to 4:35 timestamp. They learned of an old fashioned approach of two low fences, w/about 6 ft in-between...it throws off deer depth perception and they won't jump the fence. They use the in between space of the two fences as their 'chicken moat'...it might be the perfect solution to fence your garden without obstructing your view, while allowing your chicken a space to free range without having access to most of your property.

[@sewingstoryprojects6178]

YES!!! I love that cause then the fence doesn't need to be super high. I love their moat system too. I am sure Becky has seen this video so maybe they will do this too :)

[@Leslie-wb8cb]

A chicken moat!! I love it!!

[@rentedspace7462]

Ooh I love this idea. I don’t have to worry about deer in Australia but I want to be able to do this also. They can walk my entire garden perimeter without actually getting into the yard. ❤❤❤

[@jelatinosa]

Sounds cool!

[@wendyhall8834]

Wow I like this idea! You can plant climbing roses all around the outside of that chicken mote fence and the roses will benefit from the chicken poop and look beautiful to hide the chicken run between the 2 fences!

[@donnamayfield3]

My Dad was a home farmer and taught me that the most important thing to do to get a better harvest is to follow the plant spacing per package instructions. Overcrowding beds has each plant blocking sun from the next plant, and they never grow to full potential.

[@jbkmkz]

I put my onions in my crockpot on high with a little oil for several hours to caramelize. Perfect everytime.

[@kristenevans4557]

Great tip!

[@kaylakitty3814]

I just bought a crockpot yesterday to caramelize a lot of onions this week.

[@jbkmkz]

So easy and you don't have to babysit them much.

[@sortathesame8701]

Did you add sugar and/or balsamic vinegar? Did you preserve them by canning or freezing them?

[@conniehoffman3986]

Becky - great choice on the Marconi sweet peppers. I have grown them for 5 years and they are amazing. It takes them a while to turn red (for me, anyway), so give them lots of time! And be sure to save the seeds of the earliest peppers because then you will get "climatized" peppers that are unique to your (amazing) little corner of the world. Love your energy, Becky - you are smart, loving and kind - I have never seen anyone quite like you - thank you so much for sharing your life with us. You are surrounded by so much love from your little family and from around the world!! God bless you and Josh and your baby and your parents, who did such an amazing job raising you!

[@JS-ch2vb]

Did you taste a jar that did seal as opposed to jar that did not seal? Might taste differently.

[@Mel-vu9ss]

I hope Becky sees this comment. It makes a lot of sense.

[@jenniferl6553]

I was thinking the same thing.

[@magicsupamoggie]

Good point!

[@abrilramirezcejudo2515]

Hi Becky. I just wanted to let you know that chile Ancho (as we said it here in Mexico to Ancho pepper) it's not a different specie of pepper, they are the dried form of Poblano peppers and are part of the Capsicum annuum species. They are quite large, flat, and leathery. In fact, “ancho" can be translated to “wide” in English. Next time I want to share with you one my favorite recipes to use Poblanos peppers to make Pasta a la Poblana a very loved recipe from where I from. Sending you my biggest wishes from Veracruz 🌊

[@stephanietaylor8615]

I had that thought too. When you buy "ancho" peppers at the Mexican market, they're just dried poblanos. I bought a plant that was labeled "ancho" last year, and they were just poblanos. I wasn't surprised by that, but I'm sure a lot of people would have been.

[@BiblicalFlatEarth]

Also, having grown many many pepper varieties especially super hots, the SEEDS have NO HEAT. They are in the membrane where the heat is which is oily and sticks to the seeds. The hottest part of a pepper is that membrane inside.

[@DD47N1]

I get what you're saying about the difficulty of the pantry challenge to be sure! However, I feel that the purpose of it being toward the end of winter/beginning of Spring is kind of multipurpose. First, it gets you to start clearing out your excess canned goods to have space to store the incoming produce in Summer. Second, it kind of forces you to keep your oldest stock rotated out. And finally, it helps you see what needs to be planted for the new season's garden. Kind of makes me feel a little closer to my self-sufficient ancestors too, because by the sheer force of nature it would have been their leanest times as well! LOL

[@freeinghumanitynow]

Plus it's right after the holidays and holiday clearance sales.

[@barbaral1486]

I think the lesson learned for all of us, especially canning, is to follow the recipes. The caramelized onions have been tested and very important for safety reasons.

[@jessicasand9381]

Agree. This was a great lesson on that.

[@J_LOVES_ME]

Leaving the sugar out would not pose any health concerns, especially if pressure canning, but yes - clearly it is there for a reason. I have to wonder though if this would not have been an issue with water bath canning. Seems the high temps burnt the onions, and I think it would have also happened with sugar added (maybe even worse). I would love to can some onions like this, but I will look for a water bath recipe for sure.

[@amymillerart]

For labeling plants in the garden, my dad uses strips of old window mini blinds. He cuts them to lengths long enough to put the names on and have 4-6" to stick into the ground. He writes on them with grease pencils which seems to hold up to sun and wet just fine.

[@taraschmidheini4674]

Brilliant

[@sabrinasherburn1850]

@@taraschmidheini4674 Exactly what I was going to say, that is BRILLIANT!! So much cheaper than those labeling sticks!!!!!

[@aloras405]

Becky, when you hone your knife, please wash the knife and whatever you hone it over. Honing can create little metal shards that you don’t want to be eating.

[@jelmo2307]

I use white onions and a stick butter, cook them down in my roaster pan, then pressure can. I don’t add anything else, and they are wonderful!

[@scrapbookingwithjen8622]

I do the same. Canned caramelized onions are one of my favorites.

[@hollyu48]

This is how I have done it for years

[@susancraig-conger9464]

So do you think it was the red onions? They need the extra sugar?

[@hillarywright7965]

This is what I do to. I've never heard of other ingredients, but I've never done red onions either. I pickle my red onions.

[@heidiquayle5054]

@@susancraig-conger9464 That's a good thought. I made broth from red onion skins and it tasted far more bitter than when I've made them with white or yellow onions. I think red onions are meant to be enjoyed fresh.

[@elliotsgirl]

Some potential options that you can experiment with the open jar/other jars - caramelized onion jelly/jam, freeze dry it and turn it into a powder to add to meats/rubs/marinades, see if it can still make a good compound butter with other flavors(honey and caramelized onion compound butter is amazing), try mixing them into mashed potatoes (they absorb and can take on a lot of flavors and mellow them), various dips with sour cream and herbs can mask/use the bitter to their advantage to add complexity, maybe see if once freeze dried you can make a Cajun blackened seasoning mix you love for the grill, infusing with vinegar to make an onion vinegar, make a caramelized onion vinaigrette to try on salad. Bitter flavors pair really well with sweet, spicy, acid, and salty - so you can try in small ways to combine them with a bunch of other items to see if you like them - I would say do not cook them or can them again as it will only make them more bitter.

[@wendyhall8834]

These are fantastic ideas! I hope Becky reads these suggestions!!!! I'm benefitting from your ideas for sure!!

[@melindaonamission9511]

I was going to suggest the freeze drying too. She could even try to add some sugar now , cook it a little more to dissolve , then freeze dry and powder. Sounds like a great meat rub!

[@NeboAllen]

I just heard a great tip (from a video) from MI Gardener to use Washi tape to close your seed packets. It's strong enough to close, but won't tear the packet when you need to reopen.😊

[@lisawallace3124]

most of my seed packets have a gummy seal that, if I open them carefully (to not tear the flap) have no trouble sealing back up

[@JeanHudson2022]

Thank you for this tip

[@Julie-si3hi]

Great idea!

[@leroybrown7757]

I use painters tape...works awesome ☮️&🌱's -tracee (LeRoy's wife)

[@tibbs4000]

Masking tape/painters tape works great too! They don't tear and easily reseal.

[@grammysue7355]

Becky try opening and tasting one that did seal. It might be fine. You won’t be losing anything wether it’s good or bad. But you’ll definitely know then if their all bad.

[@NancySutherland]

Hey Becky, after trying to grow Tabasco peppers for 4 years to make hot sauce, I brought one plant inside at the end of the season last year. It seems that they are really slow growing peppers. That is why the never produced for me. Now this year, I will take that plant out and put it in the garden. I am confident that it will produce abundantly this year!

[@katieauth8979]

Great idea!

[@chadwolfe3875]

Nicole was so right! That Vermont compost is AMAZING!!

[@cynthiafrance6741]

so fun , all your hard work is not for nothing , it teaches us all thanx for always sharing

[@msday2vzw]

Someone may have said this but I believe the Ancho Grande peppers are poblano peppers. When you dry a poblano it becomes an ancho chili. So you will have plenty!

[@ChandraDePriest]

I am concerned about your knife sharpening without washing your knife before chopping the onions. I was taught to always hand wash one’s knife after sharpening to avoid metal shavings ending up in your food.

[@kdavis7525]

That’s just common sense

[@donnamayfield3]

As an ex restaurant manager, I think that same thing every time I see that in a video.

[@kilajai]

Right. You can see with the naked eye the fine shavings of metal even if you simply wipe the knife with paper towel. Definitely recommend at least running it under water!

[@lucindaharrison]

I only saw her honing the blade...?

[@kilajai]

@@lucindaharrison correct; but while honing mostly straightens the blade more than sharpens it, anytime you grind metal on metal, it still releases a few fine particles that you wouldn't want in your food.

[@sarahnortheastenglanduk6276]

For labelling seedlings, I have tried EVERYTHING and the only thing that doesn't fade and is still recognisable is a good old-fashioned lead pencil. Far cheaper too! 😆 Happy sowing Becky 💕

[@janzdanielleprado3148]

Just taking a break from reviewing for a test later today. Your channel is just so calm-calm is what I need now. Thank you!

[@kacha5447]

Omg 1K comments! I hope you see this lol I started watching your channel for the great garden knowledge and turned my sister onto your channel as well, she loves your food prep. We've watched you for over 2 years now and love watching you grow and learning with you! Thank you for all your tips, tricks and advise. I can't wait until baby is ready for food, I am very much like you spending most of my time in the kitchen! And as much as I enjoy all the processes, organization that goes into cooking from scratch; nothing brings me more joy then cooking for my family. I have a 2.5yo and 9mo old and it is truly the best prepping food specifically for them. (Ice trays are a moms best friend!) Love the content and hope you and yours are well!

[@rosiekay1278]

I have an idea! I don’t garden so maybe this is a dumb idea but you could number your beds and then just write on a sheet of paper what is in each bed and where. Then you don’t need to worry about fading. Then if you add to the bed you can just update the paper.

[@Divamom74]

That’s a great idea!

[@heidiquayle5054]

I am doing this:) Etsy has so many garden planners that are immediate download for under$2 that you can just print and use!

[@beadwright]

But if you're dyslexic this could be a disaster....

[@aura-leekistner1810]

I do this every year, and it is a sanity saver for my forgetfulness, lol. I keep a journal listing what seeds are planted in my greenhouse, and date i potted them, and also seeds i direct sow, listing what row and where in my rows( each row is 73 feet in length) ...keeps on point, and can look back for sowing rotation. Great tip!!

[@charleyh.553]

I used graph paper when I was growing up. It let me "picture" where everything was growing

[@ashleykillian8835]

Very off subject… I put these in mason jars and it’s wonderful! Try this recipe for your brownies! Jar Brownie 1C Sugar 1/2C Flour 1/3C Cocoa 1/4tsp Salt 1/4tsp Baking Powder Then jar it up! When you wanna cook it put in: 2 eggs, 1/2C oil, 1tsp Vanilla and bake @ 350 for 20-25 mins! You can for sure use freeze dried eggs and add them in the mix. Hope this helps!

[@KatD2024]

I was afraid your beautiful onions would taste bitter and burned but I was so hopeful for you!! I would definitely try it again (maybe a smaller batch) and NOT cook your onions to perfection. Over caramelizing causes bitterness so try under cooking them. If you think about it, you recooked your perfect onions during pressure canning at a really high heat. Don’t give up!

[@Leslie-wb8cb]

39:30 MADAM-- do not plug something in while you are literally spraying water. Thank you. LOL

[@jenka_79]

I thought the same thing. My dad is an electrician and he teaches me well. I think I got a small heart attack there. LoL

[@donnalee232]

Becky - you might want to check out Gardener's Supply for the Vermont Compost potting soil. Cheaper than Amazon - just saying. Glad to know about this product too - ordering some now. Sorry your onions did not turn out as you planned - but you should be able to use them in another way. Thanks for all of your videos. Keep them coming!

[@donnawitman3224]

Did you see Three Rivers Homestead spread sheet program for her garden set up…looks very efficient and helps plan the beds for seedlings.

[@homesteadbythelake916]

Becky, you have inspired me so much! I’ve done a lot of your recipes and your freezer meals! You are such an inspiration. Thank you.

[@michelleblahut4828]

Hello Becky, bring the caramalized onions into a French onion soup recipe.. I had the same thing happen to me. I used the onions in French onion soup and all was well. The soup adds in worchestershire, balsamic, brandy or wine, and a touch of sugar..... worked perfectly and I was able to use the onions.

[@JAYNEmM1962]

Last year I got really small onions and figured out when I started my onion seeds I didn't do it early enough. So this year I started them in Jan and what a difference. They look more like the size you buy rubber banded together. I can't wait.

[@nightshadeacres]

I agree that a pantry challenge seems more appropriate during garden planting months. Cleaning out the final product from last year as you're busy getting the garden ready and hopefully finishing as early farmers market options start

[@claramullen]

Becky I always wipe my knives off after I sharpen then to eliminate and metal shavings on the knife. Not sure if you do also from watching the video.

[@michelle-estateoforder7808]

I would be very careful about changing an approved pressure canning recipe. Food safety and the potential health hazards need to take priority over creativity and substitutions. I know a slew ton of rebel canners who seem to do just fine but I personally can't risk it. I hope you find a use for your onions.

[@laurenneblett986]

After honing your knife make sure you rinse or wash it. Don't want any metal bits in your food.

[@okeating3663]

As a newbie to canning, I'm learning trust the recipe and process. I made strawberry jam which came out great, but the grape jelly from juice didn't jell like it should. It turned into syrup. I didn't let it boil long enough. They all sealed and taste great. The grape jelly or syrup isn't a total fail. Works great on pancakes, icecream and a grape BBQ sauce. I love watching you create recipes for canning and cooking. Dont give up it will all work out.

[@krystasimmons8611]

You can also use that grape syrup to make Swedish meatballs in your crockpot

[@okeating3663]

@@krystasimmons8611 oh that sounds yummy. Funny I made Swedish meatballs the other night. Will have to try that. Thank you

[@krystasimmons8611]

@@okeating3663 sure! That’s how I make mine with a jar of grape jelly and it just becomes a syrup anyway in the crockpot

[@sarahthomas9153]

My mom had this happen with apple jelly when I was a child, I still remember the wonderful syrup and I am now 62.

[@playinatlife5778]

Good to know! I have a jug of Welch's grape juice that I want to use to make grape jelly.

[@nuttallvlogs2362]

I always add malt vinegar to my caramelised onions, the acidity cuts the sweetness and gives it a lovely savoury flavour. Can definitely recommend trying! ❤️

[@junielaine4211]

Loved your honesty but so happy to read some comments that will save all your hard work.

[@rebeccaude4412]

As soon as you said you were skipping the sugar, oil & vinegar I was praying they would still work out. However, the recipes are there to ensure that the acidity & liquid levels balance flavor & help with air pockets. You could have taken them & froze muffin size portions & also set some aside to make a wonderful compound butter. I don’t know how you can fix/use them now, but remember that anything that teaches us a lesson is never a total loss 🤗💜🙏🏻!

[@jacintacody133]

It warms my heart to see Becky doing what she loves most,I can't wait to see the fruits of your labour Becky 🤍🙏🤍

[@nouramouctar817]

Make French onion soup with the caramelised onions or you could maybe use it in broth. I think you could still use it in things that mask the flavour. You could let us know. Honestly I was so excited about this project cause I was skeptical of the recipes I saw online. Anyway thanks Becky

[@Honeyfruity]

I was also thinking to use them as a onion soup base.

[@cynthiapm8149]

Add caramelized onions on top of a hot dog or polish sausage with a bit of mustard on the bread just like they sell them at Maxwell Street in Chicago.

[@jenelanderson241]

This was going to be my suggestion! Try using them in something else! Maybe sauté them with some sugar before the recipe

[@AlinaJurado]

For the jarred caramelized onions maybe turn into a salt or seasoning blend. Test out and try freeze drying one jar and blitz it up. Once it's powder, get creative. Try a sweet rub by adding sugar and paprika. Maybe a herby blend with thyme, rosemary, garlic. I would imagine the bitter or burnt taste will dissipate when you break it up and add different flavor profiles.

[@katieauth8979]

That’s a great idea. And one I think she should try. Although when you freeze dry it always intensifies the flavor so in this case they might be a bad thing….

[@wendyhall8834]

Oh I really like this idea!!!

[@spontaneousun]

Becky have you seen the America’s Test Kitchen videos on fast caramelizing onions by using some water and a lid at the start? It helps to get all the onions up to temp quickly so they release their juices and start to wilt, then caramelize faster. Might be a method to consider for the future!

[@AuntieD.]

I saw that too. Haven't tried it yet, but next time I'm caramelizing will try it. Also going to experiment with onions in the oven.

[@tinamartini2149]

I think you can make Bacon or Mushroom "jam" with the ruined onions. Cook down your bacon and/or mushrooms , add brown sugar or balsamic (your call) and a jar of the carmelized onions. The "jam" is so good on pasta, burgers, toast, baked potatoes etc.

[@judytieger8976]

I love America's Test Kitchen. They have great tips to enhance cooking.

[@trinityriverhomestead]

I think she's referenced that episode before in maybe a video last year. Always a good reminder though!

[@juliewolfe7558]

Yes - I always do this. This was originally one of Julia Child's old tricks (which she probably learned from one of her French chef teachers). She definitely knew what she was doing and there's always something to learn from her. Also love ATK - good stuff.

[@madmecyr]

I sometimes leave a few onions in the garden on purpose (or they were ones I missed) I LOVE the flower they produce! All these white orbs are so pretty.

[@Tandyhn]

Yay! I’m so excited for todays plan! I did want to mention something. My husbands’ grandfather was a career butcher. He would come out of his skin when we would sharpen our knives around food prep areas. I’m sure he has some stories to tell, but I wasn’t there to hear them. You may want to research if that may be something to be cautious of… 🤷‍♀️

[@rentedspace7462]

It’s the shavings that the knives cast off and they can be so fine you don’t see them. So the particles end up in your food. Well that’s what I was told by an old school butcher who used to sharpen customers knives for them.

[@debinnashville2009]

And also wash or wipe them after sharpening and before using them.

[@Jill_T]

And that you should wash the knife after sharpening it I was told.

[@cindyabraham5503]

I think that’s going a bit far. All you really need to do is wipe the blade down.

[@crystald3655]

Yes, sharpening a knife creates metal dust. Be sure to rinse off the knife and wipe down the counter with a damp towel to pick it up after sharpening.

[@lindsayroberts3675]

Freeze dried caramelized onions are my top one favorite thing I have ever freeze dried.

[@buckeyethor]

I'm in zone 6a (southwestern Ohio) and my chives came back from last year! It's the first thing in my garden. I didn't know if they would come back after the winter or not. So happy to see that patch already thriving in my garden while we still have cold nights!

[@Leslie-wb8cb]

I'm in NE Ohio, and we've got crocuses! It's very exciting.

[@helenhanson6276]

Nicole, I am in Southern Ontario. Have had the same chives in my garden for 20 years. They are perennials. As you are south of me you should be good for a long time. Enjoy!

[@heidiquayle5054]

I'm a fellow 6a-er :) good to know, I'm planting my first garden this spring!

[@lauriemayne9475]

I also live in Ohio, and chives were left here by prior owners, and still grows back 3 years later!😄🙏

[@michelleanemily]

Defiantly for a first time do one batch and follow the recepy completely 😂😂😂 I’d have cried but I’m glad you showered it..

[@RabittsGal]

Becky, you are truly the highlight of my day 🥰

[@goingguidedhealing]

Thank you for sharing your experience with all of us, Becky. I really appreciate seeing all the lessons and successes! There's a reason you have over 400k subscribers and thousands of views on your content. We love being able to learn with you and love your genuine personality and ability to show up even when things don't go as planned.

[@shaunballard3614]

Well, sorry to hear about the outcome of the canned onions. Perhaps you can experiment with the one that didn't seal by adding some vinegar and sugar and see if it helps. If that works you could add bacon and pectin (?) to make the caramelized bacon onion jam that you see in Trader Joe's. Even if the recipe failed, we all learned so much by you trying it for us and I thank you for that. Hope your seed babies do well.

[@wendyhall8834]

Wow bacon onion jam sounds amazing! Maybe that can be a solution that Shaun Ballard suggested above!

[@brittanylehman4292]

I started 30 bell peppers and my sister thought I was nuts 😂😂 but 10 plants last season didn’t even get us through winter so I thought tripling it was a good idea so we’ll see!

[@nehapawar632]

I have started 2 (72 cell trays) for bell peppers.. now I am thinking I overdid it

[@Cidtalk]

We need to start a new tradition of having a "Seed Starting Shower" for all gardeners! Just imagine the fun! The theme is, of course, SEEDS and Gardening! Party games could converted to party activity of everyone getting to sow a small tray of seeds they might not otherwise start. A seed swap, gifts of seeds and garden goodies, snacks made from home grown produce...:)

[@rafaella6385]

In some churches they do seeds raffles. It's fun and you can get good stuff for a bargain

[@heidiquayle5054]

I love this idea! We could even do this online and via the mail - I remember my friends doing that with socks or even underwear at one point LOL

[@denisebutcher7717]

I really felt your pain on those onions bless your heart and I do not have any idea what you could do to salvage them😢

[@robinashultz7662]

@@heidiquayle5054 I was in a mail share once but it was tea towels that were exchanged

[@rafaella6385]

I am in. If anyone wants to do a seed exchange or raffle, I am all for it

[@photoglife362]

Thank you for sharing. I had a recent canning failure, and knowing that a seasoned canner like you can have a off batch, makes me feel better. I will continue to learn and your tips have really helped a lot.

[@anitabarnthson7510]

I ordered some of the Vermont compost too. Mine was not prime but it was free shipping and it came fast. It might depend on the time of year. You are right it is really good compost. Thank you for suggesting this wonderful compost.

[@reneeandrews]

You have inspired me so much!! I have my Vermont compost, my heat mats, grow lights and pots. My seeds are on their way from MI Gardner! I live in zone 4B so I’ll be planting my seeds next week. This is my first try at starting seeds indoors so I’m hoping for good results. I love your channel. I always smile when I see a new video from you! Keep up the good work!

[@tapper1980]

Baby Acre is getting so big! Glad he's growing well. ❤️

[@andreaota3984]

Thank you Becky for being you! So excited about your first seeds planted. Go girl!!🫶🏻🌷

[@deborahj.cruthers1940]

I’d love to see a video or two on how you care for the seedlings over time. I’m starting mine soon and have never done this before.

[@nightmar3.]

I've only canned caramelized onions once and will never again. I now follow all steps, put it in a jar and just FREEZE them. Freezing the caramelized onions is soo much better. It's a learning process for sure 😅

[@tonyakuby8880]

I am new to canning and recently made caramelized onions and I used sweet yellow onions instead..caramelized them in butter (didnt brown them as much as you..after canning they came out much darker so maybe next time brown them less) and they turned out AMAZING..so sweet and weve been putting them on hotdogs, perogies, burgers! I would retry with a smaller batch maybe!

[@shannonbrice8012]

I used a mixture of red and yellow onions with a bit of butter and did them in the slow cooker. I actually diced them up in the food processor and they turn out good. I will say this I detest the smell of canned carmel onions but I can't tell when they are added to stocks.

[@jean-mariefogarty6165]

I also was thinking not to caramelize them all the way since they will be cooking more in the canner

[@belieftransformation]

Thanks for sharing your experiences! I’m sure you’ll find a way to turn those onions into something great. Maybe just the unsealed jar got bitter? I think vinegar may take the bitter taste away. Great job planting all those seeds! It’s a beautiful workspace you’ve both created! Blessings to all 🤗💜🇨🇦

[@1RodeoMom]

Thank you so much for sharing the honesty of real life and that things like this really happen. We all feel bad when something like this happens to us. I still think this is a great idea to try again too.

[@deann23c]

I used butter in my recipe but also added the brown sugar and vinegar. Maybe the bitter taste is the garlic oil you added. All canners say garlic turns bitter when canning. Just a thought. Love your videos. Thanks

[@leisaann]

Yay! Coffee and Becky! I currently live in an apartment, so I'm hoping to do some tub herbs and sweet peppers and hot peppers. Thanks for the inspo. I'm in the Caribbean.

[@Kathy-zx5bu]

Lucky you!! I'm in Central Florida. Do you have trouble with our tropical heat and your plants?

[@sandrasfamilycooks4629]

Becky, I love how you show it all. Proud to be part Becky’s bunch.

[@lisatangen4213]

Thanks for the "pole to pole" tip on onion chopping. It's really helpful to know the why. That is a LOT of onions!!!

[@lisanewell4646]

I’m not a gardener, but I’m going to try with some Greenstalk planters this year. I have been enjoying your gardening videos for the past couple of years and am so excited for this season at your new homestead.

[@bonnielara9723]

I canned caramelized onions last year and added only butter. They cook so long in the pressure canner. The trick is to cook them less before putting them in the jars. We love them. 💕

[@mindypereda9660]

Yes, I did them the same way and they came out so yummy 😋

[@christawright2685]

My grandson was "helping" me in the garden last year and he collected all my label stakes into a nice little bunch. We were surprised most of the summer as blooms turned to fruit!!!!

[@robino5901]

Great job, Becky. Suggestions: Convert to compound butter with honey and apple Cider vinegar which removes the bitterness. Also, you can mix with BBQ sauce.

[@judylee3]

Hi Becky! Maybe try cooking the jar that didn't seal on the stove, and adding sugar to it at that time. If it sweetens it up to your liking, you won't have to redo the other 10 jars, or discard them. Just make a note on the lid to add brown sugar when you cook them! Good luck, and thanks for sharing!!

[@DKDarkWingedAngel]

I always always always add balsamic vinegar to my caramelized onions, it tastes soo amazingly good with especially red onions. And adds a balance to the sugar :D

[@kellycrowl1500]

Win some, Lose some… And you share it all! Thank you for being you & keeping this real, Becky! I am sad for the loss of your hard work, time, efforts & food, but you sharing this on your journey is part of your channel I know I can relate too & by reading a lot of the comments, other friends can too! ❤

[@kristiweik7777]

I started processing onions to put in the freezer from watching you. I love the convenience!!

[@veronicalynny]

Half way through this I saved the video to make these later but I'm so happy to see your quick feedback about them. I'm sorry this happened to you, it always sucks when things don't turn out right. At least one didn't seal and you quickly found out they were bad rather than getting excited to use them in a meal and then being disappointed or ruining that meal.

[@joanneschell8324]

I’d actually also add the vinegar along with the sugar. Following the recipe to a T

[@stp-zt7zr]

If you don't want so much fluid in the onions, you can just mix a tablespoon of salt with them in a bowl, let them sit for 20 min or so, rinse them well and dry on a towel - makes for faster caramelization. They will have better texture. I love watching you so much, thank you for what you give to us! Sharon

[@brandyroberts4127]

I have no intention of growing a garden or preserving BUT I am obsessed with your channel...it's makes my Saturday morning coffee so pleasant. Thank you for sharing all your adventures with us and I'm sure others learn so very much from you ☺️

[@jeanmuehlfelt7942]

FYI (from my hubby the knife sharpener) ... you do a great job when pushing the knife away from you with the round sharpener. When you bring the knife back towards you, the angle is so steep, the metal will roll over to the other side and take away the sharp edge you had just created. Hope that makes sense. 🥰

[@TrixieM712]

That one sprouting onion would have been perfect to put the root end in a glass of water then plant out to go to seed for next year's starts.

[@emaboo592]

Botanical Interests seed packs are by far the prettiest and most informative! 😍

[@Nadine_IBRfarms]

Hey Becky, I first want to say that I love you, your Chanel and all you do. I was one of your original viewers when you started. You have inspired me in so many ways. I’m not sure if you will see this, but I just wanted to say how I miss when you would interact with us and our comments. Or heart a comment to acknowledge you had seen it. I know you can’t read every single comment and I’m not a KZbin expert and I know you do a lot and are very busy with baby A. I will always love this Chanel and support you no matter what but I just wanted you to know.

[@madzabinga8382]

I think she is just too busy. It would be nice if she would address this in her videos, though. So many people are taking the time to comment, and I doubt she is taking time to read them. It might save everyone the time by letting her subscribers know she doesn't have the time to reply and to turn off the comments until she can.

[@ambethk77]

I've seen a big increase in negative comments since she had her baby. I'm guessing that's why.

[@daw253]

People are often downright rude to her. BOUNDRIES are appropriate.

[@Nadine_IBRfarms]

@@ambethk77 ya, I was wondering that too

[@Nadine_IBRfarms]

I just noticed after posting this, she is hearting comments again.

[@carolewarner101]

Oh gosh...what a bummer with all those fantastic onions! That said, your response to what happened is so powerful. Perfectionism causes SO much suffering for my husband and me. You have so many amazing listeners that I won't be the least surprised if someone offers you a suggestion that allows you to save them. Fingers crossed on that. Congratulations on getting your starts going even before your garden beds are built! You're an inspiration.

[@auntiepam5649]

I have made caramelized onions for canning mine had butter and beef bullion ( better than bullion) along with salt cooked in a Nesco roaster overnight they were amazing.

[@imanghaly9715]

I am so happy that you started the seeding … I can feel your excitement! 😊

[@virginiaquintal]

I love freeze drying my onions amazing how much flavor is in those onions without all that moisture

[@suebailey6893]

Isnt it crazy how we get so excited at the smell of potting soil and sprouts coming up. I love my grow room and then out to my garden😁

[@beckywtube]

Hey Becky, I noticed you never wipe your knife after sharpening it. I think you will be surprised how much metal dust that comes of that your putting into the veggies you cut. Next time take a white cloth or paper towel and wipe it to see just how much. Just trying to look out for ya😁

[@katherine7444]

I always catch that. And tv chefs who make a big show of sharpening their knifes above their cutting board full of food….makes me cringe

[@AmandaFair]

Hi Becky! I love your channel. Your garden is going to be amazing this year. You are inspiring me to do more with good preservation! Just a heads up you might want to wash your knives after sharpening them since small metal fragments remain on the knife and can end up in your food.

[@JEU4328]

I absolutely love your videos, Becky. I look forward to each one. I'm sorry your onions didn't turn out as expected, but I'm sure the experience will act as an opportunity for you to stretch and grow. And hearing about your experience will help all of us to grow as well. Thank you for sharing the results with us. It will be interesting to hear about what you will ultimately do with the onions you have processed. I'm hoping you will be able to salvage them. If not, they can go into the compost to help nourish future crops. Nothing will have gone to waste. * When I was growing up, my mother used to say that there are some dishes that need to have sugar added to keep them from tasting bitter, such as some varieties of beans or tomato based sauces. I'm wondering if the caramelized onions are the same.

[@LoraCreates]

Thank you so much for sharing the result. It's a big lesson and teaching us is a gift.