An Irish Cottage Garden | Autumn Tour, Home Canning & Potato Digging

[@willieclark2256]

Don't take this the wrong way... You have a kind of sweetness that is so reminiscent of my grandmother I can't help but watch.

[@patriziadelorenzis378]

In Italy we make enourmous quanties of canned tomatatoes. We wash them , sqeeze the seeds out and put them, directley into glass bottles with a few leaves of basil . After tapping we put the bottles into a big bin. The bottles are kept firm using old cloths and stones or bricks. We light a fire slowly under an iron pirtch where we put our bin on. We bring to the boil for 20 /30 minutes. And leave them until the next day. When the water Is cold. You make a lot more in less time.

[@AlexGnok]

maybe you could do a video of this process?

[@Weston96233]

I scoop out the seeds of the tomato before canning,I then dry the seeds,which can be replanted.Cheers from Florida.

[@Paramyer]

You should consider interplanting Marigolds with your tomato plants - greenfly HATE marigolds - I did it this year and haven’t seen them all season (=

[@lynnrushton7458]

I plant marigolds every year with my toms....definitely works 👍😁

[@CLFL14256]

@@lynnrushton7458 my marigolds got mouldy, but tomatoes did well despite the mould beside them

[@MossyBottom]

I try to avoid interplanting just to make sure there is good ventilation, as I've lost entire crops to mould several times. I might try some marigolds in pots at the end of the rows of aubergines though. Thanks for the tip. :)

[@Paramyer]

@@MossyBottom another thing you could try is nasturtiums - they would hang down under your beds and they’re more appealing to the greenfly - so it may deflect their attention (also nasturtium is entirely edible and delicious)

[@lynnrushton7458]

Paramyer haha, I grew nasturtiums too, as well as marigolds, but they just grow like crazy & take over everything 🙈 will save them for the garden in future 😁

[@oar-N-oasis]

Seeing tomatoes, eggplants and squash makes me feel like Im home in the Philippines at my mums backyard garden.. Such a healthy environment!

[@sorcha121]

Hi, I live in County Cork and I've found that dehydrating veg, filling up a big jar with a mixture of everything, and adding a handful to stews, soups etc is a brilliant way to preserve and store veg. I freeze alot too and I also dehydrate my cherry tomatoes and add them to a large jar with olive oil and herbs. This makes amazing so called sundried tomatoes for the whole year. I could go on and on but I hope this gives you some ideas.

[@MossyBottom]

I'm thinking of making a sun-dehydrator next year. It'd be a great project to make a video about. Alas, so much to do, so little time! They do sound delicious though. :)

[@SecrePeach]

Ooo do have a go at making the dehydrator, I’d love to see how you get on!

[@maxinethirlwall8953]

I do 'hulk soup' which I whizz up until smooth then dehydrate and turn into a powder. Great for adding to stews or just add water to turn into soup again 😋

[@imzanawlto3070]

any green vegetable (like your cabbages, beet leaves, kale and chard, etc) can be dried and added to soups and stews and casseroles as well. Dried they also make an interesting addition to scrambled eggs!

[@Iamhome365]

Any recommendation for a dehydrator? I'd really like to get 1

[@SpecialgiftsLA]

Daniel. So looking forward to watch this later. Watching you is like watching a favourite tv show but better🤩🤗

[@marleypumpkin4917]

Moss loves you.

[@A.Krispy]

What a lovely dog. Looks very sweet

[@threemoonscottage1526]

I adore watching your videos! As a person who cans or 'jars' (hehe), I would hate for you to lose all of your sauce (or your health!) due to botulism or mold. I'm not sure if you added it and didn't mention it, but adding citric acid to each bottle prior to filling it with tomatoes is important in prevent mold. As someone kindly pointed out, putting those cans sideways can affect the seal of the lid. So for instance, it might seal at first, but after a month or possibly even a few weeks, it might unseal. In America we use canning lids with rings--so I'm not sure of the process for your screw on lids. but I do hope you've used citric acid (or bottled lemon juice!). Also, as a fun thing to try, you can dry your tomato skins, throw them in with a handful of basil and a cup of salt (more or less, depending on how many skins you have) and grind them together. You can then dry the damp salt mixture in an oven and presto! You'll have tomato-basil tasting salt that you can add to soups or eggs, or anything, really! Thank you for always sharing your garden and tidbits of your life with the world--you truly make it a better place to live!

[@salardis8804]

Moss was very enthusiastic about helping with the potato harvesting😂 and the ducks and rooster have a perfect sense of comic timing.

[@MickyELee]

Look into the Italian method of preserving tomatoes by making passata. You'll need a food mill.

[@b.r.2266]

Please keep the outtakes included!!! Delightful 🥰

[@AnuschkavanDijke]

To most, sprouts taste better after frost has hit the ground. Makes them less bitter, and a bit sweeter. That's why most people eat them later in the season.

[@Donneczka1]

Oh, I forgot to comment on your song/singing. Well done on that too!

[@brendaseader1669]

Hello from western KS, USA! I usually use my freezer to freeze tomatoes, then when you defrost, skins slip off easily, and they are ready for canning. Keeps a lot of moisture out of my kitchen.

[@BarradaleFarm]

You actually don’t need to submerge the bottles fully in the hot water, the act of boiling them in the pot of water is enough, though I have always been taught to add a little salt and a good table spoon of lemon juice or vinegar to each bottle to ensure the acidity level are high enough to inhibit bacterial growth. Your gardens are looking beautiful, we are coming into spring here in Australia and we are slowly planting out our greens around the rest of the things are going on at our hodge podge farm. I’m a bit worried a rouge frost might still arrive so we are waiting to plant out tomatoes for a couple more weeks. Great tips on how your keeping the blight away from your crop, I’ll definitely be experimenting this season.

[@janreeves5956]

I am English living in Tennessee - I tried canning my veggies this year for the first time which turned out well but another great way to preserve is dehydrating. This has been very very successful - particularly making powders as well. I don’t buy herbs anymore - I make my own powders.

[@itsmewende]

Are you by chance the one behind the blog....A Brit in Tennessee.? That's great how you're making your own powders.

[@janreeves5956]

@@itsmewende no I’m not Wende but I’m really getting into growing herbs and then dehydrating. Some I keep whole for stews etc but others I powder in a coffee grinder. It is 100% more tasteful than buying in the shops where you don’t know how long they have sat there. Garlic powder and onion powders are phenomenal.

[@christhomas8332]

@@janreeves5956 have you looked into medicinal uses off herbs? Amazing.

[@marymcandrew7667]

I can't wait to get a dehydrator! When you've had a freezer full of your own veg and fruit pack up, (twice in my life) you realize dehydrated for some of the harvest is a good idea too!

[@itsmewende]

@@janreeves5956 I'll have to get myself one now. Funny how you don't think of things yourself, glad you mentioned it here. I saw a show yrs ago about a couple who like winter camping, they had dehydrated strawberries they soaked for topping ice cream, they looked as delicious as they said they were.

[@peacefulwife5199]

Daniel you are good medicine. I was having a no good, terrible, very bad day, then the end of your video brought me back to my happy, peace-loving self once again. Awesome day now. Thank you Daniel. 😊

[@marygallagher7392]

One additional way of canning up tomatoes is to make sauce. Purchase a manual food mill. Core and slice tomatoes into large chunks and boil them. No need to peel or deseed, just put them in the food mill and start cranking. The mill will mash the tomatoes and sieve them into a bowl below leaving skin and seeds in the mill. Then fill your jars with fresh and dense tomato sauce.

[@brendalane575]

Leather britches beans, dry green beans, very good in winter

[@DianeD862]

We love Ireland and Mossy Bottom we just love watching .We just love Ireland we will be watching later we can dream about being there we are going to Ireland will have to be next year now.It’s so beautiful wonderful Ireland 🇮🇪.Thank you and peace ☮️.

[@halfanewfie2]

Next time you can your tomatoes, run a thin skewer inside the bottle and go up and down inside the jar a few times to dislodge any large air pockets. This is called debubbling. Sometimes they can't be seen. It helps to settle the product in the bottle.

[@jjudy5869]

I don't know what the recommendations in Ireland are for canning green beans, but in the USA they need to be pressure canned, because they are a low acid food. Whereas, tomatoes are a high acid food, so water bath canning works for them. Have you considered pickling some of your green bean harvest? Pickled green bean are delicious.

[@lrigdrenlrigdren2147]

I didn't know you could pickle them, but that makes sense. My mom makes a vinegar-based bean salad; would they be good to use in that?

[@paulaniclinseach8672]

I agree Daniel, home grown organic tomatoes taste so much better that any shop bought!

[@Panda-zy2ec]

Thank you for wonderful entertainment, cheers from Tasmania.

[@richgc3608]

I so agree with what you say about eating seasonally and having different foods to look forward to during the growing season. Much more environmentally friendly too as reduces food miles 😊

[@giselmaria8312]

Omg!! Those veggies inside that polytunnel are amazing! Superb harvest right there!

[@annc2549]

Great singing at the end - really enjoyed that! And watching Moss ‘helping’ you dig out the potatoes 🤣

[@tamiwithani]

I should really get started on my own homestead. Trinidad has the perfect climate to grow a lot of stuff and for self sufficiency as a whole. Lots of sun for solar and enough rain fall for water storage.

[@Prince-yr1ln]

Where's that

[@tamiwithani]

@@Prince-yr1ln It's in the Caribbean. It's a twin island nation (Trinidad and Tobago) near to Venezuela.

[@michellejarvis7878]

Hi Tami, I'm from Trinidad too. I've actually been looking at land, but I don't know if I will make the move, retirement is near, God willing. But yes, great conditions for homesteading.

[@elvesnspells7774]

Hey I'm from Trinidad ayeeee. I wanna start my own homestead too

[@dazzlecook6434]

Seriously, I was just wishing Mossy Bottom would post more videos and boom 🤗🇦🇺

[@ianm1470]

It was lovely seeing Moss helping you to dig up the potatoes.

[@denisefalusi8070]

You're going to have to "pressure can" your beans, not safe to water-bath can. You may have good success with a "Canadian crookneck squash" as it's used to the crazy Canadian weather. You also need to add lemon juice to your canned tomatoes for acidity. You can also dehydrate your tomato skins, grind them until powder comes, add that intense flavour to your soups, stews etc. Dehydrate potatoes sliced very thinly with a mandolin, for scalloped potato dishes. Make sauerkraut with cabbage, water bath can it, so easy. So much you can do sweetheart. Much respect for your journey. ❤ from Canada

[@Lisboooa]

"Even one I consider a success" ☺️ that's the spirit.

[@Solo50plus]

I love how Moss is right there close by watching the whole time you are digging the potatoes 🐶🥰

[@superfantastic613]

You would be well served by getting a proper canning kit with a rack, funnel and proper lids for canning if you can. Putting the jars sideways in the water isn't ideal because the tomatoes pressing on the lid might affect the seal making it less reliable. I think it's awesome that you dipping your toes into preserving some of those delicious looking tomatoes. Good luck!

[@MossyBottom]

Indeed, I will invest if this is at least semi-successful. It's the first year I've had such a glut of tomatoes, but hopefully the first of many. In terms of the jars, unfortunately they were too big to fit standing upright (submerged) in the biggest pan I own, which is why I turned them. It did seem to work (the lids popped), but I will try and acquire some smaller jars next. The lids of the jars I used have silicone seals in them.

[@facelessdrone]

@@MossyBottom my family has always flipped the jars upside down after boiling them to kill bacteria, we keep them upside down until we hear the nice pop of the lid. I haven't extensively tested it, but from the anecdotal evidence I have observed, it creates a wonderful seal and we have stored food sealed this way for multiple years at a time (oftentimes on accident as we forget it on the back of the shelf). Ofcourse, this could be due to our climate, I live in the Midwest which has a far less mild climate than Ireland, either way, I hope this technique works for you as well.

[@LovejarsCoUk-lovejam]

@@MossyBottom Thank you for another interesting video, we're always delighted to see what's happening at Mossy Bottom. With regards to the 'canning' we'd suggest you do some research into the dangers of botulism poisoning. The U.S. Department of Agriculture publishes a "Complete Guide to Home Canning" which includes warnings about low-acid and tomato foods that are not canned correctly. It quotes . . . "All home-canned foods should be canned according to the procedures in this Guide. Low-acid and tomato foods not canned according to the recommendations in this publication or according to other USDA-endorsed recommendations present a risk of botulism." . . . "Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables. The bacterium Clostridium botulinum is destroyed in low-acid foods when they are processed at the correct time and pressure in pressure canners. Using boiling water canners for these foods poses a real risk of botulism poisoning." You can download the USDA guide from here: pressurecanning.co.uk/usda-complete-guide-to-home-canning/ Just boiling to 100 deg C will not provide sufficient temperature to kill any bacteria from producing spores. On the general subject of getting a good jar seal, the air needs to escape from the jar under the water bathing. As it cools it will create a vacuum pulling the lid onto the jar and creating a seal. There's no need to do the lid up really tight, in fact, this prevents air from escaping during heating and puts the jar under strain. Not all jars are designed to withstand the pressure and may crack or explode.

[@krewetkaaaa]

As some other threads suggest putting them ouside down should be enough. Even without boiling the jars

[@superfantastic613]

@@facelessdrone That's good to know. I was always taught to never put pressure on the lids so I've always put them in the canner upright.

[@ahfgebla5379]

My mom showed me how to preserve tomato sauce but also ratatouille in a quick and efficient way: Ratatouille: put your diced courgettes in a deep pan (the 5L ones), start to cooked them (you can also add peppers and aubergines). Once they are half cooked, add herbs/salt/pepper and diced tomatoes (you can peel them). Let it cook for a while (slowly boiling). Once you see it is ready, simply fill glass jars (the jam ones are great), close well with the lid and turn them upside down. Let them cool for 12hrs and that’s it. Tomato sauce: similar to above. Put you diced tomatoes, add your herbs/salt/pepper and let it boil. Once the tomatoes are well cooked, pass the liquid through a stainless steel moulin to remove the skin and seeds. Put the liquid back on the stove until it starts boiling. Fill the jars, close and turn them. Jam is made in a similar way and it doesn’t go bad. It is even difficult to open the jars by hand (I can’t. I have to use a tool to open them). I can keep the jars for 2 years without any problems.

[@krewetkaaaa]

Yes for shorter storage it is more than fine. Especially with new clear jars not used before

[@cygnusatratus]

Please be aware of botulism! Canned foods need to either have high acidity (tomatoes may be fine, but mixed with other veggies for a ratatouille the acidity will not be high enough, just add citric acid) or they have to be canned in a pressure canner! And even foods with high acidity should be processed in a hot water bath canner to ensure high enough temperature for the food to be safe over a long period. I know, I also learned the "just fill into clean jars" method from my grandma, but it is not safe for many foods. Take care ♥️

[@lindafirth1562]

This must be your best time of year, when you can see so much fresh produce growing. Who wouldn't want to have this life at this time of year? By the time you reach 65, you'll be a dab hand at everything (well, maybe sooner!).

[@sowgrowandcook]

Re: greenfly on your aubergines: grow a few herbs ( dill/ coriander) and let them flower or plant flowers like calendula in your tunnel to attract the hoverflies who hoover up the greenfly. 😀

[@mieszkoherburt354]

If you will get stick blender you won't have to skin tomatoes. Remove the core of tomato and cut tomatoes with skins directly in to the jar, use blender after you open the jar. Saves a lot of work.

[@simonbirley4421]

I had a problem with slugs in my garden until I acquired a resident hedgehog (made my garden hedgehog friendly) slugs no longer a problem!

[@RachieSama]

My mum has canned and pickled all my life, and I can't wait to start doing it myself. She recently has gotten into dehydrating, as her garden has produced far more than she needs recently. We've got huge jars of ready-to-boil soups, seasonings and all, lining our shelves. Just measure out what you want, boil it up, and you've got yourself a delicious meal. Especially with homemade breads!

[@Chief_Brody]

Magnificent. Absolutely magnificent.

[@lrissunflower]

Love the shape of the peppers and of course the Mangelwurzel; never seen anything like that before

[@monikacarless_wordwitch]

Stellar video, thank you! I love your outakes, with all the squawking of hens and ducks. Priceless!

[@jcmaykutQC]

I have been enjoying your videos since you started, so thank you for them. I grew up on a farm in Alberta Canada and have been canning tomatoes, and other stuff, for years. Tomatoes have a high water content so what I do, and it makes a nice rich less liquid sauce, is I roast them a bit in the oven first and drain off the liquid which I save in the freezer for soup. There is quite a bit of liquid for each roaster pan. Then I puree the tomatoes, skin seeds and all and then can that sauce (with a bit of salt and a bit of pickling vinegar in each jar for safety) I then water bath process the jars for at least 40 minutes. I just finished canning 20 pints. I read somewhere that the seeds are very nutritious so I always leave them in.

[@vivalahuerta9640]

every time you share a piece of your life with us, it's a party! wonderful

[@steveconway11]

Have you thought about tapping on the Irish Tourist Board for some support? Your channel represents what many people in the US and elsewhere would love to experience. A few days on an Irish farm would be a boon to tourism. Thanks for bringing up the potatoes value to the Irish. Great discussion in the comments.

[@ryan_op2]

WOW I just discovered this channel, and these videos just make my day. Thank you for putting the time and effort into making these. Gives me fine respite from the grind of my desk job, and gives me hope that I could TOO live like this one day.

[@ldg2655]

Wow…. Your garden is super impressive!!!…. It has gotten HUGE!! Your homestead has come a long, long way….

[@lisaw8953]

My granny always grew tons of pumpkins outside in full sun in her garden in Derry.

[@Donneczka1]

You have crested a delightful garden of Eden Daniel. Love the superabundance of tomatoes and potatoes! Just wow!

[@elainenowack3036]

I live in Ontario in Canada. If I don't want to can tomatoes or have more than I know what to do with I wash them and let dry. Then I bag them whole in ziplock bags or bread bags and freeze. When I make homemade soup I just pop one or two in. The tomatoe skin and core can be removed easily.

[@donnadenevan-lynch4022]

This sounds like a great technique. Can you elaborate on what you mean by dry? Just enough to be dry on the outside, or do you let them get a little dehydrated and shriveled?

[@fireflyfarmletontheeno777]

I have had pretty good luck growing my butternut squash vertically on cattle panels. The fruits are a little smaller than the massive ones from the ground dwellers, but it was easier to keep trimmed and keep up on the pests! Love your lush garden!

[@Ragt0p]

Another recipe for swedes (the veg 😅), cut in 1 by7 cm pieces, do the same with carrots. Add a couple of spoons oil to coat, thyme, salt and pepper. Spread on baking sheet and drizzle with honey. Bake on 200 celsius until tender and a bit charred.

[@prairiedoggy1]

I bet all the dogs watching this are jealous of Moss, he’s so loved and can be with you all the time! (I even envy him…….). He must have read this, he’s marking his territory.

[@33Jenesis]

Harvest time is the best time! I am loving your channel’s, land’s, and personal growth over the years. Today you look content and satisfied.

[@jaynecotton1014]

Love your channel. x When I was was working in Spain volunteering on ''workaways'' and 'woofing' a few years ago I worked on a farm where we produced so many tomatoes . We used to jar them or preserve them, as you are doing but slightly different method. We had solar power only , so saving electric was important. We would boil down the tomatoes then put them in jars, then put the jars in a big pressure cooker for a few minutes. We could do lots of batches at once . The tomatoes in jars would keep for a year or more and make lovely sauce base for meals. Also with the bell peppers. You chop them, soak them in vinegar and salt for 24hrs, rinse, then jar them in olive oil. They keep for 6 months or more. . Regards. Jayne.

[@michaelmcclafferty3346]

Thanks Daniel. To combat green fly try hanging coloured plastic strips lightly greased with Vaseline. I use small plastic drinking bottles sprayed with yellow paint and later coated with Vaseline.This helps attract greenfly before predators such as hover fly are attracted by the French Marigolds and the Poached Egg plants in my two greenhouses. Good luck Michael

[@PalaminoHills]

Kohlrabi is excellent sliced, the fried in butter. Salt & Pepper.

[@kennethbailey9853]

So happy to learn of your wisely chosen lifestyle. Handsome outside kind on the inside especially to your beautiful animals. They are your family and such loyal friends.

[@magicsupamoggie]

I freeze tomatoes whole then get them out to make sauces and soups etc when I need them.

[@tamiwithani]

I do too

[@rabenhexe964]

I enjoyed watching your lovely garden. All so green and lush. You can keep the corn silk from your corn havest and dry it to use for tea which is good to flush your kidneys. You can even sell it if there are people interested or use it as tea.

[@NL-hu2ud]

Love the bloopers lol. I make a Yugoslavian dish with my tomatoes and capsicums called Sataraš (although I love to add chilli to mine to make it a little spicy) that I can. So easy to make and can be eaten with bread. I love it on my eggs in the morning. Same process for tomatoes peel the skin off. Put peppers under the grill to get their skins off. Make sure both are diced. I cut up a good two onions and brown them in a pan with some garlic. Then add in the tomatoes and peppers and just keep frying down till resembles a thick type relish texture. Just before the last liquid evaporates I season with salt, pepper, paprika, a little crushed chillies and chilli powder till the heat that I like. If you don't like chilli you can do herbs. I find you need more salt if you are not doing the chilli. I make sure I take my jars out of the oven so they are hot and fill with the hot mixture. Secure the lid then turn upside down on a cloth for 20 mins. Then turn upright and will seal. Hopefully you can try it when your capsicums are ready. A bit of a process, but I think it is worth it :) otherwise I can send you a jar of mine lol. Happy gardening.

[@angelagalvin5223]

Regarding Swedes, if you dice them up fairly small, melt a little butter in a saucepan then toss the Swede in with pepper and a pinch of salt. Cover the veg with a ‘cartouche’ (you can use an old butter wrapper) and also the saucepan lid. Cook over a really gentle heat until the veg is softened. You can do this with any veg you like.....so delicious as it cooks in its own juices. Add chili flakes, garlic, onion, herbs,etc anything is possible🙌🏻

[@886jules1]

Looking good Daniel. And your garden looks great too.🌺🌼🥀🌻

[@bobaloo2012]

I grow a lot of carrots and have to cover the beds as soon as they're planted. I use row cover / fleece, it keeps all the animals out, otherwise they love to dig in the beds and wipe out the seedlings.

[@turquoisetreee]

Our cat used to bring in the baby carrots, we couldn't understand it, until we watched the carrot tops shaking, the cat pouncing, and instead of getting the mole, she'd just pull out the carrot 😅

[@wormwood6424]

My dogs actually pull them out and eat them lol !

[@tysondundas1947]

Make sauerkraut from your cabbage. I add carrots some onion and make naturally fermented coleslaw.

[@derekwalters4980]

So funny how the animals appear to be heckling you. They just want to make sure their voice gets heard too!

[@annab3952]

If your runner beans get too big, harvest the seeds for winter use. Either dry them (soak overnight and cook thoroughly) or see WhatViviDidNext - she just pods then freezes the beans ‘demi-sec’ for less faff.

[@mejuffrouwTwiddel]

If I lived closer I would help you with the canning. I have succesfully canned all sorts of food over the years. I would suggest investing in a pressure canner from the US, I imported one from there and it saves much gas, time and it keeps the food better and safer. I have always wanted to see Ireland so if you do need a hand canning next year....

[@DL10663]

You’re so lovely. It all looks amazing. Well done.

[@BettyandtheBees]

Apparently mangelwurzel can be brewed into a wine or ale that makes you feel all 'mangelwurzeled'! Might be worth growing a few more next year!!

[@larssaalbrink5594]

Brewing mangelwurzel sounds like something they would do in Harry Potter :)

[@annmartin5347]

@@larssaalbrink5594 or Roald Dahl's BFG!!!

[@turquoisetreee]

@@annmartin5347 just what I was thinking 😄

[@BettyandtheBees]

@@larssaalbrink5594 pretty sure Hagrid will have some growing in his pumpkin patch!

[@BettyandtheBees]

@@annmartin5347 brewing along with the snozzcumbers!

[@spooky4985]

Hi Daniel. R.E. your problem with multi-root parsnips. I had the same problem with carrots. I learned that it is caused by the soil being too rich. In the days of 'four course rotation', potatoes where grown in the first year in heavily manured beds, second year was for brasicas, beans and other root veg, the third was for carrots, parsnips, onions and anything else you fancy. The fourth (fallow) year was for peas, clover or grasses for composting. I hope this helps.

[@SuzannesSimpleLiving]

A joy to watch as always… lovely to see your tomatoes sadly we lost ours to blight this year .couldn’t help laughing at the duck at the end when you said your shorts had also come out spot on timing 😂😊🇬🇧

[@afriendofB]

You can trellis squash like you do your tomatoes and prune them so they get better air flow. Saves space and helps a lot with blight.

[@milliedeene]

Hi Mate, we are also in the Wild West of Ireland and fighting the good fight against slugs! We are trying garlic flavoured water sprayed on our veg ATM, good luck from Carrick on Shannon

[@sccello]

You may wish to try out pickling your big green beans, too. It's my preferred way to eat preserved beans in the pod, and they are a great accompaniment to any salad!

[@BenMoranFilms]

Wow, I learned so much in this video! I just harvested my potatoes yesterday coincidentally. It was my first time ever digging potato drills and the potatoes I got were absolutely massive! I couldn't believe it. Such joy. And inspired by you and these videos, I actually kept digging into the night because I was enjoying it so much. But my courgettes and cabbages were absolutely mauled by slugs and snails. Is that why you grow your courgettes in the polytunnel? I like your tactic of planting things around the cabbages so that the slugs eat them instead. Thanks as always for sharing this stuff, Daniel! It helps us newbies so much. PS, I'm a filmmaker and I'd like to compliment your cinematography skills! This video looked beautiful. And not just the resolution, but the framing and composition. Nicely done!

[@honeybadger8942]

Keep ducks for the slugs and snails.

[@SweetOsoka]

Watch out oxalets in those green leafy greens. I canned tomatoes myself and i cooked tomatoes with salt and after canned them and waterbathed them.

[@GeoffreyMH]

Make your cabbage into sauerkraut. You can also can it as a coleslaw. We can tomatoes as pasatta, tomato sauce and canned toms too. They really are some of the greatest things to can! We also make up some cans of ratatouille, great when you want a quick treat.

[@vivianbailey5214]

I make sauerkraut and kimchi with cabbage - the kimchi also uses carrot/spring onion/radish/kohlrabi or other veg you are growing. Great if you like a hot, fermented kick!

[@peteredwards338]

Parsnips : make a parsnip shaped hole, fill with sieved soil,even a small stone will cause the root to split .

[@MossyBottom]

That's quite a time intensive method though. I grow a lot of parsnips every year, haha! I wonder how organic farmers grow parsnips commercially. There musts be a more efficient way!

[@facelessdrone]

@@MossyBottom I agree with you that it is most likely too much nitrogen, adding sawdust can help to "get rid of" a lot of it. But, if you find that isn't the issue than I suggest deep tilling, about 12 inches(30.48 cm) down, breaking down all the little clumps and removing rocks. Please take this with a grain of salt, im an amateur and don't live in your climate or soil type.

[@garyz2043]

@@MossyBottom I was going to say the same,make the cone shaped holes about 10in deep with a long metal chisel digging bar or similar and then fill with soil,compost mixture,no stones. It doesn't take too long once you get going.Probably can do 100 per hour.Plant 3 seeds and thin to 1. You should have long perfectly straight parsnips then.

[@karinvertue103]

I got my allotment last year just before lock down and that's what led me to canning and dehydration. It's a game changer and quite adictive.

[@taraann7753]

Homegrown tomatoes are the most delicious taste..supermarket ones are tasteless..I so love your garden..you have made a fine little home there..you always take me a little walk down memory lane to my Fathers garden..So delightful to watch.

[@Leeflow88]

Lots of good memories canning tomatoes in Italy when I was a child 🖐🍅

[@vincentminor1638]

Grow all squash on steal fencing. Use polly mesh to hold fruits like a hamic so they can stay above the soil. I do this in the desert of Arizona. You will have a much larger harvest. Works well for large heavy squash like pumpkin.

[@cathycurby5583]

I have a small homestead in interior Alaska. I don’t produce lots of green beans but those I do get I “can” as Dilly Beans. I fill as many sterilized wide-mouth pint jars as I am able (cut beans into ~1” bits or trim straight beans to fit standing up, with 3/4” headroom) then add the following to each jar: 1 whole garlic clove; 1/2 tsp dill seeds; 1/4 tsp red pepper flakes; 2 tsp pickling salt. I boil 2/3 cup water and 2/3 cup white vinegar per jar. Pour hot liquid over beans (again leaving about 1/2” headroom). Screw sterile lid and ring onto each jar. Process 5 minutes in rapidly boiling water. Store the sealed ones, and eat sooner any that didn’t seal. Enjoy!!

[@treecutter]

Just seen this video so a bit late with this, we grow extra beans and pick when they are large we pop out the seeds blanch and freeze good as any other beans you can buy

[@lilacandgooseberries6653]

The way Moss looks at you! Happiest dog in the world.

[@StatueoftheBlade]

This remains my favourite channel on KZbin, keep up the great and wholesome work Daniel. 👏

[@gD-cp3cg]

Pepper are green but as tomatoes the most they will see the sun the most color will change. Well done your garden is amazing !

[@lauravaime]

Hi, I am from Italy. Another way to can in a easier way: Wash all the tomatoes cut them into peace and put the in a mixer and pulse few times. Put the sauce in a big pot, with a lot of basil, pinch of salt, and a couple of spoon of olive oil. Cook the tomatoes for 30 minutes. Can in bottles or jars sterilized putting the HOT sauce and close immediately the bottle and put it upside down to take away the air. They last for one year, and more. You can use it for pizza, pasta, tomato soup, or poaching in them eggs (delucious). Take care!!

[@Therese100109]

All the critterly interruptions at the end gave me a good laugh 😂 My dad always loved growing tomatoes, and my mom would make jars and jars of spaghetti sauce - the house smelled so heavenly in September ❤️

[@katherineb6102]

Be sure to wash the tomatoes on the lower branches. "Thanks Moss" You garden is very inspiring.

[@nance1111]

We have a friend that jars tomato sauce for us in exchange for supplying them with tomatoes throughout the summer. We also freeze several bags. Just wash, quarter, and put in freezer bag. We use them for soups and stews until the next summer. I live in Oregon which has some climate similarities to Ireland, but most summers have a much warmer stretch that allows tomato growing outside. Occasionally we have cooler summers that don't yield quite as well. That just makes us appreciate the tomatoes we get during hotter summers. 🌻

[@UrdnotChuckles]

Just found your channel the other day, and I've gotta say you've got yourself quite the nice place there! I've seen that you don't personally like garlic, but apparently mixing that in with your crops does wonders for pest control. Keeps all manner of pesky things at bay, as they don't like garlic either! :) Same goes for mint, as far as I'm aware.

[@andrew007s]

The chickens, geese and Moss at the end are just too funny. Thank you!

[@turquoisetreee]

Moss, the best potato harvester 🐕🥔🥔🥰 such abundance 🧡 would love to meet the volunteers too next time 💙

[@firstsecond3126]

Moss helping to dig out potatoes 🥔 😂

[@marleypumpkin4917]

A tomato in the sixties had a certain amount of nutrition. In 2021 it takes 17 tomatoes to have the same amount of nutrition. (store bought).

[@dlessard69]

I believe your weather is similar to here in the Pacific Northwest of USA and Canada. Lots of farms and homestead gardens grow varieties specifically for PNW.