One Year's Worth of Food Pantry Tour - 3 Months In | How Much Have We Used?

[@gardengrowinmawmaw8642]

To thicken that pizza sauce, so you don't have to cook it for so long, add some freeze dried tomato powder. This acts like tomato paste.

[@MarkWYoung-ky4uc]

My Grandma would be proud of you. She canned, froze and dried everything she could.

[@LittleMountainRanch]

Thanks Mark!😊

[@Melissa.Bordelon84]

Fried Green tomatoes are amazing. You should definitely try them.❤❤. Your pantry is amazing also.

[@donnaadkins2429]

A quick tip for chopping salsa.....pulse it in the food processor, you can make it as chunky or as smooth as you prefer! A lot quicker too 😁

[@NaturalLivingHomesteader]

That's what I do. Even my fermented salsa.

[@laurenj.5312]

@@NaturalLivingHomesteader For your fermented salsa, do you add salt and cover like cabbage?

[@denisescull4227]

I guess I'm a snoop at heart because I find these types of videos to be so interesting. Thanks for sharing!

[@LittleMountainRanch]

You and me both!

[@chrissyfrancis8952]

I pulled out my chicken bones, all my celery leaves, bags veggie scraps, onions & spices, started bone broth in my large crockpot. Cooked on low all night & day. Nothing like bone broth on the shelf esp in winter!!

[@chrissyfrancis8952]

Even tho I’m only 54, I have aggressive arthritis in my hands. I have all kinds of gadget that allow me to keep cooking/canning/baking! I use a mandolin slicer, a multi-blade chopper, Multi-function food processor, etc. Food chopper is very convenient & keeps all my food chopped uniformly!! I got my new on sale for about $25. So worth it.

[@barbaranielsen2888]

How wonderfully food secure you must feel. Great job!

[@leopardwoman38]

You can add tomato powder to thicken up tomato sauce and add arrowroot to thicken sauces.

[@lesliearcher8464]

I still love the shirt you are wearing!!!!

[@mrsmedina15]

Love when you do pantry tours and updates!

[@jacksmom4047]

Yes, could see the sparkles!!

[@MagdaRantanplan]

It was really interesting to get an update on your pantry. Thank you. Small tip for the acidic stew. I had a stew recipe a few years ago that got too acidic (dont remember exactly why) to eat comfortably, especially as somone with acid reflux issues. As i had a big pot that i did not want to waste, i added Natron (baking soda) to it and neutralized the acidity of it and it became completely eatable and tasted great. On a big pot (6-7 quart i would say) i added about 1 teaspoon baking soda, stired, dont worry if it foams that is the acid reacting, waited about 5 mins, tasted and added just a little bit more, again waited and after about a few minutes the dish was completely fine to eat. That is if you just dont want to give it to the pigs/chickens 🙂 they need food too. 💖

[@dianneb208]

Fantastic work with your canning. For the stew being too acidic. When heating it up, put in a small pinch of baking soda - it with foam as you stir it. Taste and add a pinch more if needed. I do this with my tomato pasta sauces ( no need to add sugar). I also do this when a beef gravy is a little bitter from the meat juices browning in the pan. Stay well and I have been sharing your channel a lot.

[@CG-mj8tk]

Ty for sharing! I hate adding sugar. Never thought of baking soda

[@erinpetersen7824]

Have you tried packing your delicate root veggies in boxes of sand? Maybe that would help with the carrots and turnips. Also, I think a crock pot might help for your pizza sauce. You could start it any time and still have your stove free. I love your whole place there. It is beautiful and productive.

[@connieodom16]

I look forward to your videos so much!! Thank you for opening your home to us.❤

[@debminder4420]

Freeze dry your carrots. I love them that way. Freeze drying tomatoes, onions, carrots and celery are my favorite way to preserve them now! Let me know if you try them. Thanks again for you videos.

[@lesliearcher8464]

I like to can chili. My husband doesn't like onions so I can some my way and some his way. Works out perfect.

[@kangtani_indonesia]

Thank you very useful information and increase my knowledge

[@momof2momof2]

When I was growing up we had a huge garden. One year we had a frost and the tomato plants were affected. So my Mom looked up a recipe to use them and came up with my most favorite pickles ever...dill'd green tomato pickles. When I can get my hands on green tomatoes I make refrigerator pickles and they taste just like the ones my Mom made, so I can joyfully keep that delicious memory alive :) Thanks for sharing. I appreciate how much thought, process and work you put into your canning and preserving. Have a lovely day ! 🥰❄☃🌷💗✝

[@jennifermackie2913]

Green tomato mincemeat! Great for Christmas tarts and matrimonial cake.

[@theUcane]

The sparkles on the snow are amazing. I've seen them in the daytime, but they are also super pretty at night.

[@flossysmartt]

We loved the pantry and root storage tour 🙃

[@NaturalLivingHomesteader]

Freeze dried onions and bell peppers are my 2 most favorite FD foods. I use a food processor to chop them all up. I freeze dry 120+ pounds of onions last year. I also freeze dried 8 bushels of colored bell peppers. I use them every single day. So awesome to have on hand all year long. I had to supplement from our local Amish produce auction as I didn't grow nearly that much of either. By the way FD carrots are great! Shredded or chopped in smaller pieces seem to rehydrate best.

[@clydesdalehomestead3807]

Having a freeze drier has saved so much time with processing our meat broths and tomato products like salsa and sauces. Easy peasy!

[@belieftransformation]

Wonderful pantry tour; you’re so nicely organized with all the shelving! Thanks for sharing! Blessings to your family 🤗💜🇨🇦

[@cynthiafisher9907]

It’s very interesting how much and what particular foods you have used in 3 months. Thanks for the pantry tour!

[@mandystone3005]

What really is a game changer seeing as you have a freeze dryer, take your tomato pips and skins that's left after you juiced your tomatoes ( the dry pulp) and freeze dry it. Then put the dry pulp through your spice grinder or foodprocessor to make tomato powder. Add that to your pizza sauce to thicken it and that cuts your cooking time in half and adds wonderfull flavor.

[@brendaferrier8132]

I keep a printed spread sheet with columns labelled: dare, item canning amount of produce used, number of jars canned then the last column is for how many were left or the date I ran out. I have used this for the last 5 years and it helps a lot to what you used the most of or if you can too much of some thing. Very impressive panty

[@brendajohnston7323]

The snow was very sparkly - showed up well on the video. Love your videos.

[@BeliaToscana]

You have one of the best pantries I have ever seen.. Amazing work on the shelves!

[@SAtoUSAgirl]

I found out this year that when I freeze my roma tomatoes (easier to take off the skins) for making pizza sauce and ketchup, and squeeze out the water when they are mostly, but not fully defrosted, It is MAGIC! I lost some seeds in the process, but the flesh stayed and there was almost no cooking down to contend with.

[@kathymickle6915]

You should try sticky gnats traps. I use them in my seed starting, because they also control fungus gnats. They are great for fruit flies also. I just thumb tack them to my shelves and they last a while.

[@colliecoform4854]

I canned a salsa that is not hot, used Nadapena peppers. It was delicious. My family does not like hot foods for the most part so it was a big hit. Will be growing many more nadapena and habanada peppers this year. Canned lots of tomato products but it's never enough.. I will be canning more broth because we are just about out. I wish I had the room to store 6 months to a years worth of food.

[@emmanuelled.meunier9819]

The ball recepies for carrots and fennel soup is amazing. I use celery and not the fennel when it is too expensive.

[@MarthaMajority]

You’re thinking of “gardinaire” so delicious! My husband likes it combined with the marinera for a change. Love you and your family!

[@johnensminger7675]

Thanks for sharing your thoughts and ideas with us!

[@leopardwoman38]

I would love to see your cookbook! I will stay tuned until you launch your cookbook! 😀👍🌸🌱 I loved your pantry tour! Even though I have a much smaller family and live in a much warmer climate, I have learned a lot from your videos and it has inspired me to do more. Thank you! 😀👍👍👍

[@COWELLGIRL]

Love the shelving and extra safty boards! Rather have extra on can goods than not enuff ! Its beautiful and alot of hard work represented !!

[@mamatofive1]

This is so helpful to see an in depth tour! We stocked up a bit almost a year ago now, but I think it’s time to restock up. There’s so much unknown with what’s going to happen with food availability, not to mention the constantly rising prices. I think now’s the time to stock up! 👏🏻 Better safe than sorry.

[@LittleMountainRanch]

You are so welcome!

[@catlvr1478]

Thank you for the update on your pantry and root cellar. I found your channel only a few months ago and am so looking forward to seeing your planting, harvesting and canning this year.

[@LittleMountainRanch]

Welcome!

[@meeganjae72]

You will be able to increase your amount of broth by freeze drying it. What a space saver. Will free up extra jars too.

[@soniab.estacio3008]

Thank you Chelsea ❤️Greetings from Chicago pretty lady !

[@lauriecollins5588]

Once again Dan, It is a beautiful pantry!

[@LittleMountainRanch]

Thanks :) From Dan

[@wendycash54]

I think that the freeze dryer may be a game changer for you when it comes to tomato paste or thicker tomato sauces. I sliced my tomatoes, then freeze dried them. Afterward, I powdered them in my ninja blender. From this you can add as much or little water as is needed to reconstitute the tomato to the consistency that you need. No need to boil down to evaporate the extra liquid.

[@LittleMountainRanch]

I seriously cannot wait for summer to get it running full-time!

[@sallyhostetter2820]

Chelsea and Dan this video and you telling how much you used since last pantry tour. You have a beautiful pantry area.

[@ScentSational35]

So very much appreciate this video!! I am beginning to stock up on canned goods and finding that my shelves are sagging. It's so helpful to see how other people construct their pantry to hold canned goods. Thank you again from Arizona

[@jmt7676]

Really interesting. Gosh, your pantry represents a lot of work. I usually only manage to make green tomato chutney and marmalade.

[@jackieperkins8514]

Thanks for the video. I'm in Sacramento, California. I went to a convenience store the other day and bought a half gallon of milk and one dozen large eggs and paid $13.13 cents. :o!!! If I had gone to a local Safeway I would have paid about $3.00 less. Which is still very expensive. It's kind of sad to watch everything get so expensive. I'm not rich, by any means, but I feel sorry for those who have even less money. From all the videos I've seen, I have observed that farming and homesteading is HARD work but, from where I'm sitting it is so worth it!!!

[@monikaschneeberger4642]

Your food storage is just amazing!! We also are always in need of more pizza sauce. I tried a new way to make some in winter: soaking dried tomatoes in warm water for a few hours, then drain and put into the food processor , add garlic, herbs and some salt. Perfect smooth and think pizza sauce. Love all your videos!!

[@LittleMountainRanch]

Great idea!!

[@karenlawson4888]

Great idea! I’m sharing this pizza sauce method with my sisters and daughters!

[@bettyjorodgers8552]

Great video. Thank you.

[@kaybusby7507]

I love how well your pantry is organized. I try to keep mine looking that good but it gets unorganized pretty fast. Know you are excited to have the freeze dryer going and I'm sure that will help with the long term of storage. Thank you for sharing. Still looks cold there. 🥶

[@jodierdmann2078]

Serious pantry envy. I got a lot of ideas. I did make a list of items for my freezer inventory. I put the paper in a binder protector sleeve and mark off what is used with the China markers

[@lindastrous5243]

Carrot soup, carrot cake are options. Great tour.

[@wrinklesandsprinkles]

Thanks for the update Chelsea! Cheers, Doc ❤

[@jeffreydye181]

Just amazing how much you can and put away. Very impressed!

[@janetpaulsen195]

Such an interesting video. You all have but a good amount of energy into your food storage. Loved the video.

[@alanab08]

I canned some chicken with potatoes, onions, celery, and carrots with curry powder, etc. It was a family favorite.

[@MySwellGarden]

Thanks for another great pantry tour, Chelsea. You have inspired me to do so many new preserving projects. I will continue following along for your recipes and tips. I'm so excited about the new gardening season!

[@sandi7262]

I turn my natural peanut butter upside down to store and once the oil goes through I turn them back right side up.

[@LittleMountainRanch]

So smart!

[@cathydavis9259]

Would you please do a video on how you made a menu for a years food storage? How do you know how much and what to store without meals getting boring?

[@mbm_23sep]

real life... love all of ur videos... ur sincerity is super attractive . god bless the whole family

[@elaineparker6986]

Chelsea, your curry sound delicious. You could add the green tomato chutney to it and some tomato paste to help the acidity, also a tablespoon of sugar will help. You know that swede freezes really well too. Great mixed with carrots and mashed together with black pepper and butter... yummm

[@elizabethlink3993]

💚 What a great, thorough tour!💚

[@lynnekerr412]

I really could watch and listen to you everyday, it really is a cozy feeling. It's only my husband and I now, but my husband has always liked to stock pile groceries.......he loves sales. We recently lost his income due to a workplace accident so his grocery trips have been curtailed considerably, but due to his stockpiling we managed okay. We now have LTD and he joined Costco so he is again stockpiling. Your videos give us ideas for different meals. Thank you!

[@LittleMountainRanch]

Thank you so much!

[@ritabaker3113]

Love your stash of food. Blessings

[@debbieb.8708]

I would pick those bags of potatoes up and check the underside of them just to be sure. Love your pantry!

[@kellyharbaugh9391]

It is sparkling

[@moniquejanssen2383]

For making salsa I love just sending all the ingredients though the meat grinder. Makes a smoother salsa, but saves an tonne of time! Thanks for the great video!

[@LittleMountainRanch]

That is a fantastic idea!

[@plotandpantry99]

fabulous video Chelsea - really great information with your usual natural presentation. Loved it.

[@LittleMountainRanch]

Thanks so much! 😊

[@trishae5601]

When I was a kid my Mom use to make a sweet green tomato relish. I loved it my tuna fish.

[@sherylh4780]

Loved the tour and can't wait for your cookbook.

[@jessb6555]

I’m upping what I can with green tomatoes this year. 😂 we love them!

[@lynsmith2698]

Awesome video. I love comparing root cellars and cold rooms and pantry’s to see how I can do better. Thanks for sharing ❄️🌷

[@deecorey2910]

Awesome pantry!!! Very inspiring 👏

[@tjeanvlogs9894]

Cook pork or duck (might be good with an moose, elk, or venison) with the green tomato chutney and the same volume of pears/apples/peaches to balance out the sour with some sweet. Or you could use some of the cranberries.

[@ronniebrace2917]

You could add a pinch of baking soda to your stew to help with the acidity. Also to help keep track of how much you’re going through you could print out a master list of what you make with the total amount made. When you take inventory it will be easy to see what you used. Love your videos!

[@camicri4263]

Really nice, is so good to have so much space for pantry items!🤗❤️

[@danamama6766]

Oh my gosh I always peek at the subs as it's getting there and holy moly what a jump since last video!! I am super exited as I am sure so many others are!!!! Oh I love it when the snow sparkles like that to. Does not happen very often here but it is so magical yes :) So nice to see the pantry and what was used so far. That is remarkable. Hugs

[@LittleMountainRanch]

The support is blowing me away and is really exciting! Love to you, my friend.

[@danamama6766]

@@LittleMountainRanch 💖

[@navaleah8663]

You should hang thermometers in each corner of your root cellar and pantries. Temperature can be a friend or an enemy to stored foods. There's a fish place in our town that serves a green tomato relish that everybody loves, and they sell jars of it to take home with you too. The green tomatoes are cut into bite size chunks, it has onions and just a few peppers for a little heat and a lot of flavor. Have never liked Pickled green tomatoes before eating them things, they are good. Wouldn't hurt to make up a jar of them to see if you like them that way. Will check ingredients and post it the next time I watch one of your videos.

[@lesliearcher8464]

I can never can enough potatoes. I can them with parsley and everyone loves them.

[@cynthiafisher9907]

Can you say which variety of potatoes you use? I have canned two different varieties and I think they aren’t good. It’s disheartening. I have canned for decades, so I do know what I’m doing.

[@robynclarke5274]

In aust I have to put my dry goods (flours, bread flour, coconut cornflour grains etc) in the freezer for at least 48 hours to kill the weevils. This prolongs their life. Lucky that your climate does it for you.

[@tsilbaugh5314]

Lol! Love that creepy little cellar! Haha

[@LittleMountainRanch]

It’s the best!

[@susantaylor8507]

Pickled green tomatoes are so good I'm going to can some this summer

[@Kim-vq2iq]

Love love your channel,thank you for all your info! Its also nice to see different recipes

[@handcraftedluxuries1980]

Try drying tomatoes for powder, then add it to reg tomato sauce to thicken it for pizza sauce. Makes it take less time for larfer meal. You will have to increase your spices.

[@bryanblanton2046]

Oh my gosh! I wish this video would have lasted longer...lol. We love rutabagas! My brother and his wife started Canning chicken about a year ago. Its incredible! I hate fruit flies. We had to buy some fruit fly traps a couple of weeks ago. They come and go sometimes. But, i never would of thought that y'all would be dealing with them, especially where y'all live. That's too funny. Well, we definitely could see the sparkles in the snow. It looked so pretty! 😊 You guys are awesome people and i just have to say that if i was there, y'all would have alot less pickled stuff. I love pickled vegies and pickled eggs, sausages and definitely peppers! Lol. Your jam and syrup would be gone to if we was there🤣 We love that kind of stuff. You definitely give us great ideas. Thankyou😇

[@dudeusmaximus6793]

We are also working to be more reliable in keeping track of the pantry and root cellar inventory to make sure nothing is wasted, adjust the garden plan to match what is being ate, and manage the process to be as efficient as possible. Tastes change, some experiments aren't popular, and the inventory changes with it. The better we've managed and integrated things, the more enjoyable it all is, with less roller coaster, wasted effort, supplies and energy, and frazzled brains.

[@deenaboswell2692]

Green tomatoes- We slice, bread then fry them in the south & Midwest I grew up with my grandma making piccalilli relish with green tomatoes It’ll change your mind❤

[@dhansonranch]

Looks great! I like to can extra while I have incase there is a garden fail, so having extra's is never a bad thing I feel. I like my convenience meals too. I make most of them during the winter when I have the time to pull meat out of the freezer and do it up. And I use up the vegies, like your carrots and onions, in making those convenience foods. Some spuds, onion and carrots paired with some cut up lesser quality beef put into a jar and pressure canned will make a nice convenient stew (thickened on heating or not). And bonus is that it adds humidity to the house. Chili is something else I make a lot of. Were those rutabaga's not the ones that froze from the mystery cold leak? Thanks for the tour!

[@janicehaduck6536]

I just wanted to tell you I was inspired by your freezer meals yesterday! I was looking for a ravioli lasagna recipe EVERY SONGLE ONE I SAW SAID they like to serve it with toasted garlic bread! 😋

[@forhisglory3770]

For your "stringy" canned chicken. You could try chicken salsa tacos in a slow cooker. You basically pull it apart like a pulled pork at the end anyways.

[@dianaogden4975]

Green tomato relish is delicious, sweet too!

[@sylviabradley7355]

I love your root cellar💥

[@tifweaks6639]

Great tour!

[@quilterjanet]

Chelsea, do you use your jams for breakfast in place of syrups... like on oatmeal or pancakes? Maybe that would help use them up. Also, I just can't stand hovering over tomatoes on the stove till they thicken, so I cook them for maybe an hour or two then add clear jel to thicken them. The flavor has developed with the cooking that long and then just thicken the juices up. Several more jars instead of cooking it down. Bonus for me getting a few extra jars, maybe it is worth thinking about?? I am not a fan of making my fd smell like onion. I don't want to have to deal with getting that smell out... but I have onions in my dehydrator right now. I found them on a really good deal, cut them up, steamed them for just a couple minutes then onto the dehydrator trays. Because they were steamed the smell isn't bad and I can dehydrate in the house... if I did them raw I would have to put them in the garage to dehydrate and it's not heated so my hub was asking if there was anything else I could do... so I steamed them and that worked to get rid of the initial stank! Lol.

[@LindaASJ]

You should probably make an apocalypse shelf and stick all the green tomato canned stuff on there

[@carmancloud]

I wonder if you added caramelized onions to a dish with the green tomatoes if you couldn’t counteract that sour flavor?

[@cherylj8215]

Love your pantry videos! I do fermented giardiniera and it's delicious 😋

[@carriecreates1207]

Well done!!