Massive High Tunnel Clean Out | Delicious Canned Enchilada Sauce

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I decided enough was enough, got into the high tunnel, and did a massive clean out, pruning, and the first legitimate harvest of tomatoes. Once I was not in there, I made some delicious Enchilada sauce for the pantry. It turned out a little spicier than I had planned, but it tasted great. I hope you enjoy coming along with me.
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The content provided on the Little Mountain Ranch KZbin channel is for informational and entertainment purposes only. While we strive to provide accurate and helpful information, we are not professionals. The techniques, ideas, and suggestions shown in our videos are based on our personal experiences and should not be taken as professional advice. Please conduct your own research, consult with professionals, and consider your local regulations and individual circumstances before making any decisions related to homesteading, farming, or any other practices shown on our channel. We will not be held liable for any losses, injuries, or damages arising from the display or use of this information. Always exercise caution and prioritize safety when attempting any project or task.

[@LittleMountainRanch]

Hi Friends! I wanted to let you know that PRE-ORDERS for my cookbook are available on my website for shipping in October! Thank you so much for supporting this project!❤ Www.Littlemountainranch.com

[@paulettebarber7219]

Did the recipe say too toast those peppers with oil? Just asked because most commonly they are toasted in dry pan or over flame. Love the old canning book! Back in the old days, I’m talking 1920s through 40s canning was a family or group project. The older people would sit and chop vegetables or fruit. Some younger people would have to stand and stir for hours😆everyone had a job to see that it got done. Of course the boys might be sent out to harvest and wash the vegetables and take scraps to feed animals. Because the women were so busy some of the older youngsters would be in charge of cooking some meals. And grandmas would make biscuits or fast loaves of bread to go with the meals. These are stories of my grandmother and her family’s and neighbors.

[@kathytate2221]

Thats how My Daughters and Their Girls do it. Granny is always chopping up the goods. Lots of Fun but also a lot Work.

[@raindot5156]

I so admire you. You effortlessly describe your harvest, flowers, animals, view, husband’s work, land, as beautiful. God is pleased that His daughter loves His creation. ❤

[@kellyhinson4221]

The statement in the 1947 Ball Blue Book regarding families relying on what they could grow and preserve makes sense. This is a post WWII cookbook printed only a couple of years after the end of the war. While the US fared far better than the UK, Europe, food rationing continued for several years beyond armistice. Many families did rely on the food that they could grow and animals that they could raise.

[@judyhead6602]

Chelsea, you have beautiful gardens everywhere on your property. So much work and dedication. Happy Harvest!

[@teriwalker2235]

Here in the Southwest (I’m in Arizona), we are inundated with spicy chiles. For those in your family who don’t like it so hot, eat your enchiladas with some sour cream and/or cheese, which will help cut the spice.

[@myrtleadams]

My mom showed me how can everything she was born February 1919 she passed away in 1995 I am 3 out of four kids but we always had friends or cousins eating at our house so happy to see a young lady canning and feeding her family love watching your videos happy canning to you and your family

[@vbo9872]

Not that you would want the expense of replacing your stove, but isn't it a blessing that it didn't go out in the middle of a harsh winter when it maybe would be difficult to get out and get a new one? I really like the white appliances. Bright and fresh.

[@pattifowler7762]

FYI dried peppers are roasted in a dry pan. Roast them only for a few minutes. When they start smoking slightly they are done. Also open them up first to take out all the seeds. After toasting them you can then soak them in hot water to soften them up.

[@thenodiggardener]

I'm glad the rain came to clear the air for you. That sauce looks amazing too.

[@janetennis3451]

Next year on pumpkins and storage squash use a nail and carve names into these items when small. As they grow their name becomes larger. My father used to do this when we were kids, and did that for his grandchildren too. Fun to watch grow.

[@mary-chiltonvanhees1201]

A “fail” is relative to what you expected. I call your high tunnel a huge pleasure garden!

[@hostadaze]

You are such an inspiration! At 65 I decided I didn’t want to can anymore and now and 66 we’re making trips to your fruit stand to buy stuff to can! I used to do 500-600 jars a year so I know how much work you really do! You’re amazing!

[@13MoonsOverMayhem]

Chelsea, I wonder if you try overwintering some of your pepper plants if you might get a decent head start on them next year. Might be worth experimenting with just a few and see if it helps next year. Since you have a grow room downstairs, you could keep a few pots with overwintering peppers.

[@leannekenyoung]

That’s a terrific suggestion and when overwintering them she can also enjoy peppers year round if the grow room is kept at normal indoor temps and has a grow light! I grow sweet peppers indoors year round in nutrient rich water(hydroponics) and it’s in a small apartment but you don’t need much room you can even grow them in a closet. Including tomatoes! I grow them as well. Great idea you are suggesting btw!

[@AZJH8374]

I have sent this vid to everyone in AZ just to hear the rain. Well, not just, but something we'd ❤️ to hear. Thank 💙 nurse Judi in Scottsdale AZ

[@kathrynmauro8673]

Central Texas is extremely hot, right now

[@alibouhal9526]

Im from AZ and I realy miss thet sound of rain 😂.

[@bobbiduval7961]

Northern Arizona has had rain lately. Thankfully. Too late for growing season, but at least it's sumthn

[@zormier2002]

In surprise here and I loved this video❤❤❤

[@nancyowen6936]

I cut the heads off my sunflowers and place them around for the birds to pick off the seeds - especially appreciated with the cold weather

[@pamelapitrone7639]

I didn’t see this step in your video. My ball canning book said to top the pepper and shake out all the seeds. I doubled my batch as well, and it came out more mild. Additionally, I did press it all through a sieve to get any remaining peels and seeds out. It is more work, but it left me with a more mild heat and still had a lot of flavor.

[@Moona1966]

Chelsea, the guajillo peppers just need the seeds removed, and that takes a LOT of the heat away. Please try this with the next batch. Just snip the heads off, dump out the seeds, and proceed as normal. Hope this helps! I can't tolerate much heat myself, and have made this same mistake. Good luck! 😊

[@UrbanCountryStyleByJudy]

Thank you for adding this! I will try it with my batch as I’m very sensitive to spice/heat from peppers but love the flavours.

[@suemcknight9051]

@Moona1966… true story… simply removing the seeds is the magic answer to lessening the heat level, but retaining the taste 🌶️👍 😋

[@franward6851]

New Mexico agrees.

[@mercy2angl]

The rainbow was everything! 🌈 I also enjoyed listening to the Ball Book reading.

[@user-dj8ec1nw8o]

Momma always pulled the green tomatoes and put them in brown bags and they ripened inside the bags we had tomatoes up to December. Just a thought! Love your high tunnel.

[@krisirolfe4332]

Grandma made tomato sandwiches on white bread with mayo….. love ❤️ this giant tomato of yours!!!

[@lornapenn-chester6867]

I think I would have put that batch in the fridge and made another without the peppers tomorrow - then joined them. I can’t be doing with too much spice 😂❤

[@sandra127100]

Texan here who cans enchilada sauce each year. But I never make enchiladas! Take a quart of enchilada sauce and add chicken broth to thin it (a pint to a quart depending on how thick your sauce is). Also add some deboned rotisserie chicken and a can each of black beans, corn, and diced tomatoes. Garnish with chips for the best and easiest tortilla soup ever because the cooked and canned enchilada sauce is so rich.

[@rhondastubbs9453]

Sunflowers are just happiness.

[@GAPeach58]

I love old cookbooks too. I have both my mother's Betty Crocker cookbook & the Better Homes & Garden in the 3-ring binder from the 1950's. Young brides were given these cookbooks as wedding gifts. The BH&G book is divided with whole chapters on each meat group & different vegetables & has chapters on entertaining; meat cutting; & even proper table setting. Both have saved me over the years & are my go to for many of my recipes.

[@deathbylawschooldebt]

I have the same ones. Also the BH&G cookies and candies book. Staples when I was growing up.

[@ldg2655]

I have them both, as well, also The Joy of Cooking. All are valuable references..❤️

[@kellyhawes9293]

My mom loved her Betty Crocker cookbook so much she wore out the first. I found her a replacement at a yard sale , she was so happy!❤

[@lynhanna917]

My chickens love sunflower heads in the winter as a treat. Love seeing how productive the plants are.

[@sherylh4780]

I 100 percent agree with you on white appliances. I never wanted any color of appliance but white. It brightens up my kitchen so much especially in the winter.

[@djnana1156]

Try taking off the skins from your fresh tomatoes. I don't get sores in my mouth, but they upset my stomach and I love my fresh tomatoes that's why I grow them and that works for me, less acid. Also, the kind of tomatoes. Same goes for my cucumbers I have to take off at least 90 percent of the peelings. Love your channel!!

[@OMGitsaClaire]

The work is easy…. Tell that to my mother and me the year we decided to make two dozen half pint jars each of blueberry and blackberry jam and four dozen half pints of fig preserves! It was hot, sticky, and a lot of time standing, stirring, and timing various aspects. It took three days from harvest to finished product. But we got it done! My parents have a large fig tree and a blackberry bramble on their property and live near a u-pick blueberry farm where you pay per 2gallon bucket. And since they live in Alabama, they can typically get 2-3 harvests of figs off their tree in a year. So we make a TON of fig preserves. Which I love and are a Southern delicacy but I know some people don’t like the crunchy seeds. Fig preserves are fantastic on a warm biscuit though.

[@christineeckhold6341]

Love the sound of rain on a roof too... very comforting ❤️

[@shirley7137]

The rainbows aligned for you....and blessed you with a awesome garden.

[@JupiterMoon19]

Hi ☕️ where I live in Minnesota, I accidentally cut a couple loaded Roma branches. All green, of course. But I put them in a big box with a few semi green bananas and closed the box so they were in complete darkness. Left them for about 3 weeks and the tomatoes ripened perfectly. So I saved about a dozen and a half of my Roma’s. I absolutely love my sunflowers. They just make me smile every time I look at them. 😍. That rainbow was gorgeous. With the horse and that background…stunning! Blessed. One of our doggies ate all the pumpkins. I’m hoping it was the puppy in her. I don’t want to put up a fence next year. Lol Have a beautiful harvest this year! Thank you for sharing so much. ❤🌻

[@carmybeggs7888]

Your 1943 Ball canning book was written during the war.

[@katherinekinnaird4408]

I am thrilled about that rain. Praying the fires can be Exstungshed 🎉🎉🎉. Clear air another blessing. God bless British Columbira Canada one of my favorite places to visit over the years. From BAKERSFIELD California USA 💪🏽🙏💙🐝

[@thestickerfarm1254]

Just a hint. Before soaking the peppers, but after roasting,in a DRY skillet, deseed the peppers. They will not be so hot but the flavor will remain. Also for added punch toast the whole garlic cloves in the dry skillet and blend with the deseeded, soaked peppers. Discard the pepper soaking liquid, if used it lends a bitterness to your sauce. Your sauce looks yummy.

[@elizaC3024]

We too have fall rains started as well as cooler temperatures and cool nights. Now it's a race to harvest and can as much as possible before we get a frost.

[@ElderandOakFarm]

Just started watching, & I just want to say how envious I am of your land, & mature trees, especially the beautiful evergreens!

[@MrsBrit1]

The peppers are pronounced as gwa-hee-yo. That Ball book is awesome! That will for sure be fun to go through.

[@sherriekemper1828]

Another great video, thank you. Tomatoes are my absolute favorite food and I would be in heaven in your high tunnel with a salt shaker.

[@sheroncrisp8644]

Is there an age that we stop marvelling at the magic of rainbows? I really hope not! 🌈🥰

[@annettedecroix4147]

Having lived in Maine for more than 10 years, I know that the best way to ripen up green tomatoes is to place them into a box and put them in a dark place in your house. Works like a charm and they taste wonderful.

[@Steve-iw2ir]

I'm glad you're getting rain with all of the fires.

[@NaomiC336]

We live in Kansas and suffered from smoke from the fires there. It was insane that the smoke traveled that far. It’s much better today. Love your channel.

[@wideawake333]

I'm sure the instructions in that 1940's canning book are perfectly fine. Generations did it that way with no issues. It seems like the "new" guidelines they decided to create were to make it more time consuming and difficult to persuade people to just buy in stores.

[@marcellacruser951]

It'd be pronounced gwah-hee-oh. Very tasty but spunky. The easiest way to make it milder is to slit them and pull the seeds and veins out. A milder chile would be ancho.... basically fully ripened and dried poblano peppers. They have a great mellow flavor and I use ancho for about 1/2 of the dried chillis in my sauces.... always without veins and seeds. Also to make it a less smokey job, just toast on a dry cast iron. You don't actually need the oil. Just toast a couple seconds less. And if you feel like having a go at it, I'll share my mom's Chili Colorado recipe... the sauce can be canned ahead same as a meat soup bc of the broth, and it is out of this world. 4-5 dried ancho chiles , or pasilla or mulato (mild spicy) 5 dried guajillo chiles , or New Mexican chiles (med spicy) 4-5 cups chicken broth 1 med onion , chopped 6 cloves of minced garlic 1 jalapeno, minced (optional, for more heat) 2 teaspoons dried oregano (leave out if canning sauce, add back in with stew... gets strong with canning) 2 tablespoons ground cumin 2 tablespoon smoked Paprika 2 ½-3 lbs stew meat (beef, pork, goat or venison) Salt and pepper 3 Tablespoons flour 2 Tablespoons oil 1 bay leaf Juice from l-2 limes Cornstarch slurry (2 Tablespoon cornstarch mixed with 3 Tablespoon water) Remove meat from fridge and cut into ½ inch cubes. Set aside. Remove the stems (and seeds/veins if you want milder heat) from the dried chiles while rinsing them under cold water. Place chiles in a saucepan and cover with broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes. Meanwhile, prepare the meat. Season on all sides with salt and pepper and sprinkle with flour. Add oil to a skillet over medium high heat. Once hot, add meat and cook until browned on both sides. Depending on the size of your pan you will need to do this in a few batches to keep from overcrowding. Remove meat to a plate and set aside. Add onion, garlic and jalapeno to the pan and sauté for several minutes. As the onions cook, pour the softened peppers and the broth into a blender. Add the sautéed onion and jalapeno and blend until smooth. Set aside. Return browned meat and juices back to the pot. Strain the chili sauce from the blender through a fine mesh strainer, into the pot. Add oregano, cumin, paprika and stir well. Add bay leaf. Bring to a slow boil, then reduce heat to low, cover and simmer for about an hour, or until the meat is very tender. Uncover and stir in lime juice and cornstarch slurry. Cook for a few more minutes, until the sauce has slightly thickened. Serve as a stew with tortillas for dipping and a side of rice and beans. Source: Adria Bryning Parades (Mom)

[@LynLvs2Laugh]

Big Bertha can supply a whole salad bowl by herself 😂😂

[@user-ql1ov5qm2t]

Hi there! Dolores here from Nova Scotia. I planted Lemon Boys this year as I can't have tomatoes anymore due to the acidity they have, but hopefully the yellow ones I'll be able to tolerate. Picked my first ripe one today! Love your video and what an awesome cookbook!! I'm so jealous. 😜

[@usbpphillips]

I've heard the bird feeder/ sunflower thing too. I've never had an issue planting sunflowers with my other plants and always figured it was the bird poo burning/killing the vegetation under the bird feeder.

[@susanyoung2930]

Lol. I sat and watched you prune your tomato plants when I could have been out pruning my own plants! I don’t have a high tunnel but plant to build a greenhouse out of old windows this fall.

[@melindawargowsky8176]

Sun Gold are also my only small tomato. Delicious! My San Marzano are just about to blush here in Ohio. I did get my garden out late (mid June) as we were adding in all new raised beds.

[@taylorle1206]

You live in heaven, your garden grows like magically stunning. Rainbows and horses and stunning green pastures...i mean life does not go higher. My garden did so bad this year, just my third year, we are in Toronto, but my garden is at our family cottage in South Algonquin. I started 150plants from seed, and well just heartbreaking really, lots of flowers. And foliage but little fruit. I did harvest wild thimbleberry though, made jam same day, as you must with those berries. Love love your content.

[@krisqueen5939]

🌷 Chelsea I did wonder when i saw the chilies you were using. Try PASILLA chillies they have wonderful flavor and not the spice. I like them. 😊

[@belieftransformation]

Fantastic video; thanks for sharing! Loved the rainbow; we had a double one a few days ago near Rocky Mountain House, Alberta. Nature is beautiful! Blessings to everyone 🤗💗🇨🇦

[@jmt7676]

Really enjoyable.. You inspired me to make green tomato chutney today. I'm quite proud of myself. Hope it's good.

[@lindawilliams7000]

that mystery squash is exactly like my mystery squash that is growing with my pumpkins and butternut squash

[@erikalouwrens3992]

I feel so blessed when you say "I'm going to sign off for today", but then the video DOESNT end. It carries on into the next day. Thank you Chelsea!

[@corrineostman7965]

You're videos make me so happy! I always learn something 😊

[@purplechris9480]

So happy smoke is calming down. Our window's are a mess do to smoke. Waiting for frost to get rid of wasp then will clean them. You should be proud, beautiful garden's!!!

[@debbiemoore9069]

You forgot to deseed and destem them the dry peppers. Then you heat them then soak them for 20 minutes. Then use your blender. Add your peppers and only 1 cup of soaking liquid to blender. You can also roast your onions and garlic and add that to your blender too. To make up your sauce. Then put it back on the stove to thicken it. Love enchiladas

[@greenrockgarden2851]

Guajillo has a nice, rich taste. New Mexican green chilies…well are the bomb! Lol you can get them hot, medium or mild. You should try them sometime. Bosche dishwashers are the best! I will never go back!

[@poodledaddles1091]

I hate tearing out the garden. You are so near the end of your growing season, I think that I would have saved my energy for the final pullout:) I love your videos!

[@wrinklesandsprinkles]

My mouth is soo very sensitive even plain black pepper can sometimes give me a reaction. I love the flavor of spicy foods but not the heat. I also have a reaction to fresh pineapple. Hugs, Doc❤

[@mimiconroy2830]

Love you and your world. Dry peppers are toasted in a dry pan, Blessings

[@carolwhisenhunt7504]

Beautiful tomatoes Chelsea. I know you're proud.

[@margiesteininger7918]

bosch dishwashers are my favorite too - i have been blessed with mine for over 15 yrs. they are awesome and i am very grateful for it

[@ChannelJGC]

Let me help. Guajillo peppers are pronounced gwa-hio. I love those peppers too. Also it helps to take out the seeds prior to roasting them. I love your videos!! Thank you so much.

[@nancyrea3863]

Thank you for the walk through and clean up. I also don’t like a lot of heat in a sauce. So happy you are getting rain. The people in Texas are supposed to get rain early next week. I pray it arrives since it will be the first in a very very long time.

[@phyllisgabourel7506]

You surly have a lots of beautiful tomatoes can’t wait to see what you are going to make.

[@ukurikiakas]

When you sign off in the middle of the video I die a little, but then realize it keeps going *phew* lol Ps. Love your vintage segments - it’s what made me subscribe in the first place! Hoping for more vintage cooking this winter!

[@jeffpeters4497]

Hi Chelsea! Don't beat yourself up too bad for the tomatoes because one thing that I have found out over the years is that although you get more tomatoes off of vines that are pruned nice and neat but you get better tasting tomatoes off of ones that are neglected. Not sure why, but my theory is that the shade causes the tomatoes to ripen slower producing a bigger sweeter tomato where as trimmed vines let in more sun, the tomato ripens, gets pick and that tells the vine to produce more tomatoes. Let me know if you find you high tunnel tomatoes to taste better than normal. Thanks for some great videos.

[@LisaApril]

I think the most flavorful tomatoes are the Roma tomatoes. I prefer them over big tomatoes every time. I am back in my enchilada sauce from a recipe from part of Spain and it doesn't call for any peppers at all. Just powders like chili powder. Everyone loves it. It has that real look and flavor that is traditional and yummy. When we make enchiladas we run the tortillas through a little bit of olive oil and then also put them through the enchilada sauce before filling them and baking them. If sunflowers get taken down the least I would do would be to put them in a vase of water and bring them inside Somewhere without direct sunlight. They are so beautiful I hate to cut them down and not look at them.

[@kittyrichards9915]

The beautiful rainbow- God's promise.

[@bellabailey1183]

Your joy is infectious. I love your videos. I wish my mother liked to cook, but she didn't and worse hated Nature. Luckily I married a Naturalist/finished carpenter. He taught me to cook. Thank you, Chelsea for all you share.💙🦋 0:43

[@JuBeeJuBeeJu]

I was relieved when you showed the bag of dried chilis because I know you're in Canada. I thought, "Oh no! I hope she got mild ones!" Here in zone 8B Texas, guajillo chilis ARE mild, but that's a relative term. We can grow peppers accidentally here, so most of us are used to just about anything being "a little" spicy. Gosh, I hope you can eat the beautiful sauce you made without too much discomfort. Guajillos really do have a wonderful flavor.

[@kimsmith3451]

What about making a second double batch like you said, and then mixing the two together?!? I can't handle even mild store bought enchilada sauce. I have to at least add equal or more amounts of tomato sauce!

[@andrewhammill6148]

I think that if you had walked through the tunnel before cutting it down, you'd come out on the other side in Narnia. LOL.

[@kristynakotkova3926]

Chelsea, you can try slicing the tomatoes (salt, possibly adding some herbs) and freeze drying them. It's eaten like chips. I think some of your varieties would be great for this.

[@muddyacrefarms]

Amen sister when it comes to the stainless appliances. We're in the process of switching to all black!! The last thing is to replace my fridge that I absolutely hate (but it does still work!) I hated every thing about the stainless appliances!! Yours looks great!! =)

[@fabrijohanna]

what a wonderful garden ! Thank you for showing it😁

[@vetaglenn6936]

you can use the small green tomatoes for green pickles

[@evanorvell8368]

Wow! So interesting, the difference in our growing zones! I'm in Texas, 8B, and sometimes our first frost isn't until November!

[@sheiladurkin1327]

I used to pick the green tomatoes and leave them In a bowl in the kitchen. It was cool by that window. Eventually they would ripen even as late as January.

[@ht6684]

Don'tcha just love a good garden jungle. I had a huge number of tomatillos as well this year that came up, kinda odd the amount that are all over. Beautiful rainbows.

[@Sylvie_M]

I believe the name of the chilis is pronounced gwa-hee-oh. Sauce looks awesome.

[@rosieslade8416]

chelse dear you are supposed to remove the seeds because they can be hot or bitter in some cases

[@susanharrell984]

Just a hint. If you cut a long stem with green tomatoes on them, just leave them on the stem and put into paper bags in a cool dark space. We used to do that and by December or so the tomatoes would ripen and be a treat over the holidays. Just keep checking them to make sure they are not spoiling.

[@shannonbaxter1606]

Toast your peppers in a dry pan next time. Doesn't take long. I love those.

[@ldg2655]

We had the Canadian smoke down here in SW Missouri pretty thickly day before yesterday and, not as thick, but still very visible yesterday.. My friend and I commented that, as thick as it was here in middle America, we couldn’t image how thick it was up where ya’ll are…

[@kaybusby7507]

High tunnel looks great after the trim. We had a couple of days of smoke and I live in Kansas. The sauce looks delicious. I love old canning books as well anxious to see how you adjust them to meet your needs. Thank you for sharing Chelsea.

[@mariagibson2567]

The guajillo chilis are the ones we used in the southwestern states and Northern Mexico

[@tandyjenkins7495]

The tomatoes were beautiful.

[@shellevaughan-hoyt4063]

I have two old ball canning books that were my Grandmas one was 1969 but the other one does not say how old it is one says in the back says how to preserve a husband lol

[@kinnmar06]

I'm in SE MN and we do this at the beginning of August and again midway through. You may have better luck pruning earlier.

[@79PoisonBreaker]

I think you need to try "sweet sunset banana peppers" for lots of sweet peppers. I'm in manitoba zone 3 ( similar to you) and grew 8 plants ( 4 per pot in 2 x 20 gallon large containers) and at the begining of aug I got 20 lbs of chopped peppers in freezer from picking everything on the plant and now looks like i have at least another 10 lbs to get as I watch forcasts looking for first frost to pick em clean again. other peppers i have are way way slower and they taste great with no heat .

[@sherrybrown6426]

Yellow tomatoes are low in acid, but make the best tomato jelly

[@wandakelly2173]

How fun in the high tunnel! I made the same enchilada sauce last year and found it too spicy as well. I ended up mixing it with green tomato salsa for enchiladas to “mellow” the spice.

[@janeweldon8874]

Those tomatoes are beautiful!

[@clarafwalsh]

The peppers are pronounced “gwa-hee-yo”. Definitely recommend removing the seeds to reduce spice level for future cooking endeavors. I’m so envious of your weather. High of 106 for me today!

[@IrinasBudgets]

Hello! You can use your green tomatoes in pickling too, they are absolutely delicious!

[@rhondalaflamme462]

I really enjoy your channel. Lots of hard work but it definitely worth all your efforts. I would be a beginner at canning so I keep watching your videos to take the plunge. I am learning a lot thanks for sharing so much on preservation, harvesting and recipes! Great Ball book gift too that was a great idea to send you!