Preserving Food Every Day ~

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[@happydays1336]

I appreciate you showing people how to be prepared without being doom and gloom and making wild predictions about the economy. We can all be prepared and stay positive because there's nothing we can do about the macro economy. It's best to be as optimistic and calm as possible when getting ready for unknown, future events.

[@tracyg5993]

YESSSSSS! Some of my favorite channels have gone off on this and i quit watching them. life has enough of its own negativity to willingly invite it via videos.

[@TwistedRootsVanVelzerPress]

Super yes - and if you find more channels on helpful homestead things - that are not soaked in doom and lecturing - please share.

[@Holisticnursehealer]

@acrehomestead

[@Holisticnursehealer]

#acrehomestead They both approach preparedness with such calmness and grace 😅❤

[@notthecheshirekat2596]

The beauty of salt is it is self-cleaning and self-sterilizing, so drying it will bring it back to being exactly the same as it was before use. It’s an amazing mineral really and it’s not hard to figure out why it’s been used for centuries not just as a flavor enhancer/seasoning, but the undisputed king of food preservation. It’s also plentiful, so another bonus there. You look great by the way-glowing with a cute baby bump, perfectly put together and healthy. If you’re still having any pregnancy issues (nausea and/or fatigue) you are certainly working through it like a champ.

[@seekeroftruth9900]

You took the words right out of my mouth, mother of 7 here, my youngest is almost 14 months, I am not pregnant, but you are an inspiration girl for me and a lot of women out there and beyond I'm sure. Beautiful. (My best little 'italian muah perfection kiss') May Father continue to bless you and yours sister. Shalom.

[@genasuarez1308]

You are helping so many people! Lost arts...you are a natural teacher.

[@SuzieQTrainwreck]

I just stumbled across your channel and I LOVE this. This is how I was raised (I'm 57) and how I run my home. NOTHING goes to waste here, if I can help it...no food, or food scraps, no plastic or glass containers, no old worn out clothing...absolutely nothing. I am a firm believer in using everything in some way until it can no longer be used...saves us money and keeps stuff out of the landfills.

[@paulaelves5179]

i am in awe at how much you have taught your children,and what they can do,i,m scared of canning and yet here is your daughter comfidently helping out, and how cute to see your little boy carrying wood in his barrow,, makes my heart smile xx

[@darlenebradley6756]

Freeze drying is VERY expensive to get into...you're looking at a purchase of at least $1000. I'm not sure about the addtional cost of running a freeze dryer '24/7' so that is also a consideration if one is looking into getting this equipment. You have a lovely home, by the way, and I would love to have such a beautiful kitchen! You are a blessing and blessed!

[@faithgwa]

Thank you for all you do and all you inspire. I am at renter. So I have a very limited amount of space to garden but I do what I can. I also help out a near by neighbor that has a large garden. She is getting older and needs the help. So I get to learn, and help and gather all extra produce for my family. So I am preserving zucchini and green beans. Its so exciting. God is good. He provides for all your needs.

[@yanayoriginals8498]

❤

[@lindajones3056]

I had 2 young mothers over 1 evening to go over canning 101, PC & WB. Made a small batch of jelly.. so much fun! I help out my nephew and his wife by keeping their sons a day or 2 a week. They keep me busy, but, they are so excited to help in the kitchen. We started 2 ferments, froze some okra, made salsa, tomato sauce, & dehydrated some herbs. Oh, almost forgot canned some potatoes. ( And peas.) This is my way of life, there is always something to do.

[@teresabrewer2661]

Wow what lucky nephews you have, giving them skills they will never forget. My children often say how much fun it was baking with me

[@MFV77]

You are a gift!

[@royaldame6492]

If you soak this zucchini or squash slices in vinegar/salt brine over night and then freeze you have delicious salt & vinegar chips-or sprinkle with paprika can chili powder and salt to taste, it’s close to BBQ chips

[@kathywills3244]

Jessica I always look forward to your videos every Sunday morning. You are an amazing woman and I hope you and your family have a blessed day!

[@vbo9872]

She really "is" amazing.

[@carolynmoody9460]

This every bit counts I've seen so many channels promoting YOUR EVERY BIT COUNTS challenge..what a blessing this challenge has been not only for hundreds and hundreds viewers YOU PLANTED THE SEED IN ALL OF US to challenge ourselves 👏👏👏👏👏 Blessings to you and your family 💞

[@tinablair2206]

You're so right! I saw it last year and it was so inspiring.

[@owlsayswhoo6755]

One thing I do to make sure I get a good seal on my broth or meat cans is to have a little white vinegar on the rag when I wipe the top of the jars. It helps cut through any grease or fat.

[@gretchenarrant8334]

Wonderful video. Glad y'all have recovered. Never fun to be sick. You're a wonderful mother, always busy!! Maybe with canning season over you can have a few minutes to yourself!! The orchard was great. I know the children enjoyed playing under the trees. I remember going to Brown's farm with my grandma to gather peaches before my first baby was born. We could pick up peaches that had fallen for 2.00 a bushel, can scarcely buy a good peach for that today. We made peach/pineapple jam and canned peaches. Thanks for sharing with us. God bless. 🥰💖🙏🙏

[@starlaross8151]

My kids are raised, so I don't have a need for this much food. But watching your videos helps me remember to make the best use of what we have and to make sure I'm using all the stuff in my fridge so it doesn't go bad.

[@DavidSmith-bw3bk]

My children are adults too. I was a full time teacher when my children were young and I only had time to preserve blackberry jelly in the summer and to freeze Southern " field peas"..Now, I preserve much of the year . Jessica has taught me so much.

[@happydays1336]

It's just my husband and me now, but I'm canning, freezing, and drying tons more than I ever did when my son was at home.

[@gathercreatelivewithleslie8340]

@@happydays1336 That's such a good idea we are going into very uncertain times and when there is a mad rush for food, it won't matter if you need it, it may not be affordable it or it won't be available.

[@anetzband1383]

I had no idea that carrot tops could be used like that. I'm 72 and have been learning so much from you. We're at a lull right now with our garden, covered with shade cloths with only a few things growing (North Central FL heat), but I decided that I would do my own challenge this month. I'm chronicling something each day--even though it might be as small as pickling one red onion last week for the fridge. I think it's really important to put it somewhere on whatever device you have (or paper) to have a visual reminder. Thank you for this.

[@sandytmobile4467]

I bake my eggs on the lowest my burner will go no butter no milk no nothing just egg. After there light and cooked no burnt then I take my plastic mesh for my dehydrator and I lay my egg's onto each tray then I dehydrated them after done in a massive bowl take eggs off to place in a plastic bag so you can roll a pin over the eggs back and fourth and place the powder in a jar with a dry protective in it and vacuum sealer. Done egg's for twenty five year's. If you freeze dry cook eggs also. But we won't commit on the freeze dry. Hugs to all and be strong were all hurting.

[@claratarver3138]

Just found your channel the other day. I am really enjoying the videos. I think the best part of them to me is watching the children working with you. It warms my heart to see this. They really enjoy helping you. Something you don't see much with families anymore. God bless you and family

[@dianamallory8535]

I core my tomatoes before freezing them, not only do the skins slide off but as they thaw the juices will separate, which is a win win when making sauces, less cook down time!

[@jmeyer81971]

Omg!!! This video… KZbin just randomly put this in my feed I started watching it and couldn’t stop. I have so many questions! I am so in awe of this woman! So many thoughts going on in my head right now! Wow, just Wow! Needless to say I have subscribed. I will probably be sitting here all day binge watching everything you have put out there. This probably makes me sound like a lazy person who obviously has too much time on her hands and that is so true. ❤️❣️❤️

[@kedeglow2743]

My heart soars when I watch your videos! To watch as you train your beautiful children to enjoy working as well as playing is the best kind of encouragement. Please tell your daughter her embroidery is beautiful.

[@genjoce]

Wow the salted egg yolks I had never heard that pretty cool!

[@teedub1990]

I use store bought jars to ferment cauliflower and cabbage over and over again. I have also used them to water bath can various things. Works just fine and no need to scramble for single use lids. I basically tossed all of my plastic storage containers and now use glass containers that were store bought for all my food storage. I find I'm making purchasing decisions based upon the packaging now in addition to quality and price.

[@maecarpenter6735]

I do also! Way too much plastic out there!

[@brandysears3546]

Gracey's pillowcase is beautiful. I've been doing fiber work for years. Awesome job Miss Gracey! Thoroughly enjoyed the whole episode. Loved it, great job everyone. Super-sized star stickers for all. Sending support, love and kindness.

[@sarahllewellyn759]

It was so nice to see a real day from someone who has young children. You are working so hard but still plenty of time for a little one who needed to be held or an older child showing what she had done. Your daughter eating the celery after chopping in made me laugh out loud. I am new to your channel and am loving your videos. I love that you show how life is with young kids ! Congratulations on all that you got preserved as well. It looks as though it is adding up quickly.

[@karincole6372]

Thank you for the carrot top tip! I love how you think of ways to use what would be discarded. I watched you can hamburger and save the grease for frying and now I do that. Huge savings for the fried potato addiction that I have. Even used it for frying eggs and my husband didn't even notice so when I told him he was surprised he didn't notice a taste change. Keep doing what you're doing!

[@sccg2424]

I am a significantly older lady 60+ from UK who raised 2 daughters on a very low income many years ago. I was very fortunate to be taught how to stretch every meal by my grandparents and parents all from Ireland who raised their own meat, and grew their own vegetables. Back then we were taught how to save energy / fuel by cooking as many dishes as possible in our oven or Range cooker. It went back too WW2 rationing & make do and reuse, nothing ever got wasted clothes were passed down, food was scarce so we used everything there was. I worked full time so I batch cooked once every month so I could use similar ingredients just in different dishes, which I then froze ready for the month ahead. Leftovers were put in fridge and reheated next day or mixed with additional vegetables & made into patties which I would fry and serve at weekend as a treat. Beans & pulses have been a life saver for me to add protein and flavour to most of my dishes. My pressure cooker & slow cooker are the 2 items that I would never give up. On the rare occasions I use my oven I make sure it’s full - meat at the top normally 2 whole chickens,full tray of vegetables in middle, pudding (desert or cake) bottom. 1 day of cooking and I can make enough excellent good quality food for 4 people which will last us 5 days. That’s 1 main meal every day for 4 people. Breakfast = cooked sweet rice, fruit, homemade yogurt, homemade oat crunch, breakfast muffins, French Toast, boiled eggs, Kedgeree, pancakes. Overnight Oats, poached eggs on toast, scrambled eggs on crumpets or English muffins Lunch = wraps, salad, homemade soup, sandwiches, hummus/ dips & vegetables, Dhal & rice, quesadillas, burritos, Quiche, homemade pizza, homemade pies, Frittata, pasta salad, With clever planning and some simple skills, basic ingredients it’s possible to make a whole week of food for 4 people 3 meals each day with just 1 day of preparation & cooking. I found it the cheapest & easiest way to work full time and not waste money on takeaway or expensive convenience food.

[@happydays1336]

This is exactly the kind of comment I love reading. I'll skim over comment boards looking for comments like yours. Sometimes they're even better than the video a person is commenting on.

[@kimcwhite6509]

I'm late, but I love your preserving videos and making it all count! Your freeze dryer is a wonderful addition! You are lovely woman and Momma with a beautiful family and farm. You remind me of my younger days with my small children! Good memories. I'm a single Grandma, now in a tiny apartment. I wish I could grow a garden, but watching you and Meg Hollar satisfy me❤️

[@tracycavallucci5367]

So far I've put up 12 half pints of jam, 50lbs sugar, 5 lbs powdered milk, I dehydrated 1 lb of slice beef liver for my dogs, made dehydrated cinnamon apples, and now m about to put up white potatoes and sweet potatoes in the freezer. Tomorrow I'm going to dehydrate 5 lbs tomatoes to make powder with. Been busy busy lol. I adore how involved your children are with working as a family, bless you for what you are teaching them❤️🙏. I've been doing your challenge so I'm getting a ton done! Thanks hunny! Blessings

[@ceepark114]

I dehydrate kale, then powder it and use in smoothies. I love the idea of turning veggies into powder then add to foods for the nutrition.

[@lucy_76]

I wish I felt confident enough to preserve, jar, freeze dry, dehydrate stuff. I wish they had in person classes or facilities where you could bring your groceries and get help preserving everything.

[@kajehomar7503]

Very interesting and informative. We aren’t homesteaders or gardeners, but we’re trying to do some of our own preservation picking up items locally that we like to use and filling the pantry and freezer. Great video, keep up the good work.

[@RhondaTowanda]

Oh my gravy! You are a genius! I have nerve heard of preserving egg yolks in salt like this! I am a homesteader, Mama 5 children, 3 have left the nest. Our 2 youngest are still at home, and we homeschool. I am also homeschooling 3 of my grandchildren. Anyway, you are just lovely! I am so happy I came across this video! I’m binging on your videos today, and learning so much! Your family is super cute!💕🙃

[@gingergargoyle]

Great idea for a series! Kids have been trying to talk me into a freeze drier but at 59 yrs old I'm not sure it would be very practical ... I do suggest you mark the contents of ALL your canned items though, you never intended w when someone else might be makes NG dinner and you likely won't be there to identify it - or if you get distracted by the kids you will be less likely to grab a wrong jar

[@oldgranny410]

Got my freeze dryer when I was 62. I love it.

[@carriem7832]

I’m catching up with the challenge…phew…yesterday I got 5 lbs of potatoes cubed and ready to can on Monday…today I cleaned and shredded 10 lbs of potatoes for hash browns which I’ll prep for the freezer like I did as 1870 Homestead does… I’ve made her potatoes O Brian and they did well in the freezer so I’m attempting hash browns prepped the same way…I’m getting low on jars for canning and Walmart is always out of stock and other brands are expensive……so right now I’m canning just meats ….. I found a great recipe for hash brown patties which we love so tomorrow I’m making those in various flavors and freezing…. Your my favorite homestead to watch….down to earth and I enjoy your family on how the whole family works together… I love ForJars lids and the used ones I save for jars holding seeds and tinctures. Thank you for the chance to win some lids.

[@chelinfusco6403]

I wish I had a freeze dryer. But I'm so happy you do, with so many little mouths to feed. You are such a good mama. I've been dehydrating some vegetables but I have not posted anything. Today, with God's help, I will be giving a try at fermenting tomato sauce with garlic and fresh basil.

[@Just-Nikki]

I have peach butter cooking right now. I actually drain the peaches once they’ve cooked down a little and I make peach “ honey “ with the juice to have in the winter. I use it in tea, gingerbread, oats, etc. it’s a bonus treat since it would otherwise be be evaporated out. It could also be used to make jelly. Or given as a gift with some biscuits or shortbread or something. I love the idea of saving the kale stems. We eat a lot of kale. Thanks, we will utilize the suggestion!

[@amandadeinhardt6388]

this is my first year as a gardener and food preserving in general. I am trying out weekly preservation projects. our fig trees have been producing great this year and I have been storing up ripe figs in the freezer for a nice batch of fig jam! I am also using our dehydrator and our canner with my husband's help! I love seeing your projects. we just discovered that we have elderberry on our property and have harvested a good bit for syrup.

[@gathercreatelivewithleslie8340]

Awesome, next year you can also save the flowers for tea, it's a great tea for immunity boosting. The elderberry can be dried and then rehydrated for an immunity syrup also, so if you can't get to all of it to preserve.

[@amandadeinhardt6388]

@@gathercreatelivewithleslie8340 oh that is awesome about the tea! I didn't realize that was another way you could use elderberry. Thanks! We have been harvesting and roasting another native called Yaupon for tea and it is wonderful.

[@Dindasayswhynot]

Herbs harvested yesterday and some dehydrated yesterday and today: chives, mint, thyme and green onion tops. Also picked parsley, carrots and something called "Baby Beets" (not that one again - too little yield for the real estate to grow them - I think. Just enough for today's supper.) Air drying carrot tops. Daily something has been handled: pizza frozen in individual portions, yucca packaged, bean and cheese burritos for breakfasts, earlier dried mint picked off the stems and jarred, taco seasoning remade and stocked,peach cobbler - but that one didn't make the freezer. I split it with the lady who gave me just the right amt of peaches to make it), and started the month with celery leaves, parsley, mint and chives, yes,repeat. Just something daily even though I am just 1 person now. All of it matters, it's just smaller amounts, This is a great way to stay accountable.

[@leelaural]

my garden is not huge but big enough....just the three of us....I just can't justify buying a freeze dryer just for my self...when and if another company comes along and makes these freeze dryers to give some competition to Harvester, then I'll consider it....price will come down with competition and it'll make buying one of these machines a little more sensible.

[@nancyrobertson550]

Thanks for sharing your experience and your family. The young people are growing up fast. ❤️🙏🏻🤟👣🧑🏻‍🦳From Texas USA

[@samanthabloggins1775]

I love the little boy wheel barrel, the 2 of you are teaching the children such great life lessons! Good for you!

[@debbiemusgrove676]

Nothing like a wonderful home cooked meal for bartering. Those kids are working just as hard as your friend is. Love the little guy with his wheel barrel.

[@joinmeinthedirt5186]

Love the idea of canning your onions and beef broth, I will have to write that one down for a future project. I’m impressed with your son carrying that hay bale it took 2 of us to take one to our backyard. This was a great video as always.

[@Monique_Monigurumi_designs]

I have just a tiny container garden, but I’ve managed to gather and can 20 X 1/2 pint jars of green and yellow beans 😊

[@gretchenarrant8334]

Glad yo u keep saying every bit counts. I tried container gardening but squirrels got into all so I gave up. Now I can as I get. I've done 4 pints of sweet cherries I was gifted and pineapple zucchini. I've done pints of peaches and peach salsa. Just try to use and can anything I'm gifted!!! You're right, it all counts and ut adds up faster thN than you realize. L ove the channel!! You're a busy lady!! 🥰🥰💖🙏

[@rosaliebuist2334]

Been following along the last couple years. So excited to take part for the first time this year! This week we -dried dill -dried green onions -froze grapes -canned applesauce -started brewing 5 quarts of apple scrap vinegar -canned tomato sauce -canned dried beans

[@kathleenwahler204]

It is just the two of us, we are retired and last year there was too much waste from the garden. We dabbled in some water bath canning, but it was a little more work then we wanted. this last winter we ordered a freeze drying and what a game changer!! I took the tomatoes from the freezer that had been cored and frozen from last season and chopped them up and filled the FD. We have been using them as salad toppers and we love it. Now I have been collecting zucchini and cucumber chopping them up sprinkling them with seasonings and freezing them. I cant run the fd until fall because the room get two hot. this year We are up for the CHALLENGE. thank you for inspiring us to do more and save more from the garden

[@lindachandler2293]

Tip to help prevent siphoning; don't rush getting it to pressure. I know about where my burner is going to set when my canner starts jiggling and I just turn it about that high, even though it takes longer to get it steaming.

[@lindamussehl6768]

Have you considered making egg noodles to use up your surplus eggs? One yolk per one cup of flour. Once cut and well dried, the noodles will store for six months or so. My grandmother's kitchen was filled with broom and mop handles over chair backs draped with drying noodles. And of course, angel food cake was made to use up the egg whites.

[@michellekyle4653]

You have been very busy. Thank you for sharing. I love the ending of sharing a meal after all the work is finished. Beautiful family 💚💚

[@sidepasser]

This week I have put up 6 gallons of tomato sauce and now I am making spaghetti sauce. All my romas came in over the last two weeks, I have been putting up sauce like a crazy lady.

[@futurefolk9919]

Such a beautiful family! I ♥️ that you involve the children in your food preservation projects. You are teaching them so much. They will be our future leaders after all. If more families did what you're doing, oh my! As a Nation we would be set. 🙏 Up for your new baby.

[@auntiepam5649]

I am so amazed at the new things I learn from your channel. I have never thought of carrot tops for parsley and salt curing eggs.

[@emmacaraher8717]

Thank you for the motivation and information you provide. I don’t get to preserve daily, but I do a lot more because of you!

[@perkinshomestead]

Oh my! you are very industrious, but also very inspiring. I love the way you stay on your tasks and make it look simple and easy. I will definitely be watching your videos for inspiration. I am older than you, so that says a lot.

[@kerrynphillips9153]

It’s so wonderful to see that another family eats such a wide variety of fruits & vegetables. My friends used to think I was crazy for putting out some of ours to allow my children to’ snack’ on before they became regular parts of our meals. They were able to decide for themselves whether they enjoyed the newest ‘snacks’ or not. My children ended up eating a huge variety of fruits and vegetables as adults & my daughter even uses this method with her children with wonderful results. ❤ Keep up your great work

[@centraltexashomestead-mike4956]

So glad we found your channel, good to see how others are doing in Texas. We are on a small homestead and started our channel and having fun learning. We've been gardening here in central Texas for over 30 years and wanted to share with others the things we've learned. We were on a large homestead but decided years ago to downsize so we could travel. I'm a retired chef of 28 years and really like your preserving ideas. Looking forward to watching your channel. God Bless. Mike

[@susanburney1071]

Growing up, my mom always had a big garden. I remember how delicious the food was fresh from the garden, so I don’t blame her from munching while prepping!

[@MISNM0]

This is the first video I've seen of your and am really impressed. Most especially love your emphasis on cleaning. So freaking critical in any area of any food arena.

[@debralarosa353]

Jessica you always get me geared up to preserve on days I'm not feeling it ! Ty!

[@WinkTartanBelle]

A way I now "preserve" my eggs is as dried pasta. I make a big batch of egg noodles and dry in nests. These can be air-dried, dehydrated, or freeze dried. Vacuum seal in bags or jars. Make any shape you like, though I find short wide noodles or flat sheets cut to about 2 x 2 inches are easier for me to package up. Egg noodles are said to have a shorter shelf life than pasta made from only flour. My own personal experience: I've not found them inedible after over two years of storage in vac sealed jars when well dehydrated. There was no change from the freshly made and dried that I could detect. I don't have any older than 26 months, so that's as far as I can attest to so far.

[@woodworkinggirl5525]

new to your channel. you are awesome, it warms my heart to see you comforting your child. my boys are grown and out of the house, i miss those days🥰 im looking to learn from you, all i know how to do is can tomatoes 🤗 going to binge watch your videos ☺️thanks christy from va

[@tonipidsadnick5149]

Thanks so much for sharing all you do! I particularly love the every bit counts challenge. So far, we've got Pickles = 12 qt, 3 x 1.2qt, 1x2 qt; Dried zucchini =1 pt; Taco seasoning = 2 pt ; Fermented dills 2 qt; canned green and wax beans = 10 pt; dill relish = 4 pt; quick dills =2 x 2 litres; and tonight, canned peaches = 2 qt, 4 pt. It's so wonderful to see your videos every Sunday - you are very motivating and inspirational! Best wishes from Niagara Falls Canada!

[@daw253]

We appreciate all the work to bring this information to us!

[@uterue594]

Der Grünkohl muss Frost bekommen,dann ist er nicht mehr bitter.In Deutschland wird er erst nach dem ersten Frost geerntet.Oder nach der Ernte in den Gefrierschrank, für ein paar Tage.Dann ist der Geschmack leicht sùßlich

[@phoebelim5040]

Carrot tops, kale stems! If you have had Chinese dong (we nickname them leafy bundles) they have a preserved duck egg in them. They are very salty so I think they're preserved the same way you did your eggs. I didn't know the tomato trick, either. I really like how you don't waste anything. You are a gem!

[@robhunt-watts8908]

Just found your KZbin channel, it's truly amazing. Hello from Salisbury Plain, England. God Bless you and yours.

[@kathywills3244]

Good morning Jessica have you every dehydrated cucumber slices you can put a little salt on them. Makes a nice snack.

[@paulamay362]

Take your tomato skins, run those through the freeze dryer and powder. Makes a great tomato powder to add to soup or sauces.

[@deidrecruickshank7975]

Thank you Jennifer, I love watching what you preserve and in which way. You have some many great ideas. Omgosh the peach butter looked divine! 👌

[@kathleenritter4532]

The salt preserving of the egg yolks is genius. Perfect for your family. Thanks for sharing and the ideas. I'm not on other social media or a KZbin channel but you did inspire me to do the challenge too. Using my electronic pressure canner. Love it. Only makes small batches but that's ok. Love seeing the pantries filling up. God bless and be safe.

[@firequeen2194]

I love my IP Max as well. Small batch canning like crazy but I’m only one person. I literally had to make a map of what’s under my bed, lol. It’s a small house. Am dehydrating lots too, nothing going to waste. Started compost to get a head start on next years potting soil. Saves $ and adds nutrients to my container garden. Trying to clear out freezer as much as possible because now I’m worried about a grid down situation. We sure live in interesting times. Abundant blessings to you.

[@marciaparmeley4430]

It's August and I have the food preservation bug. Maybe it's genetic--my grandmother was a dedicated gardener and a prolific canner. So, I've been cruising KZbin looking for ideas and soup recipes. I really liked your idea for kale stems. I do a lot of green smoothies and always feel bad at wasting them, but my blender will NOT grind them up. I also thought the idea of canning your chopped onions in beef broth was pretty darned smart. i couldn't think of a thing I might make with beef broth that wouldn't benefit from the addition of onions. You are one hard-working dedicated lady. Kudos to you!

[@erinb.5103]

Great to know about carrot tops, we also grind our celery tops into powder so we can use it mixed with our garlic powder and all our other ground items to make our own special seasoned salt. I love your channel and your family. May you have a very blessed week!!

[@newsviewstoday5689]

Hi Erin do you also enjoy Appalachia Homestead & Off Grid With Doug & Stacey? They are also wonerful in every way. I only discovered this one here today, so glad I did.What wonderful woman she is!

[@yvettekinchking8838]

I love to see all the children helping the home stead .

[@jennyheuermann120]

Such an inspiring video❣️ I have been freezing okra almost daily, dehydrated jalapeño peppers and froze battered eggplant. I live in Texas and am nearing spring and summer harvest so I decided to make taco and Chile seasoning in a jar. This has been so much fun. Hoping to start my fall garden soon. It has been so hot in Texas along with a drought, I may need to wait awhile. Thanks for this challenge. Blessings 🌷

[@gloriamayes6337]

Hi, do you mind sharing how you preserve your battered eggplant? Thanks in advance

[@ravenlaughs9757]

So busy! I watch another lady doing the same "Every little bit counts" so good to see you ladies putting up for your families. Love the shelving, looks so colorful in the background

[@chels67]

Kale and potatoes cooked together are AMAZING!! Cook some sausage in the pan also! Take out the sausage, Mash them up with some water you cooked them in, some salt and pepper. Serve with the sausage and a side of apple sauce. Good Ole Dutch meal

[@nursekate6772]

My grandmother always cracked eggs into a bowl, then put them in cupcake pans and froze them. Once fully frozen, popped them in freezer bags. She also would pour 4 into quart freezer bags for us to use for quick breakfast. She'd put water on the stove for dishes (we didn't have a water heater) and once the eggs were thawed, add salt, pepper, bacon bits, cheese, then close the freezer bag, shake it up good, and make scrambled eggs in the bag while heating the wash water

[@bjkandrews4806]

My suggestion is since you have a freeze dryer to beat the eggs, freeze dry and then powder for fresh organic egg powder

[@threerivershomestead]

I have already preserved many bags of eggs that way! They will be very convenient this winter.

[@sherry2836]

Always love your videos and information. This is a busy time of year for you and it's great to see your kids helping, What they are learning, other than academia, becomes a valuable part of who they are. Not all of us were fortunate enough to have been raised in such an environment. Thank you for sharing!

[@gscrafty4801]

I found your channel awhile back, Becky at Acrehomestead suggested your channel. So glad she did. I am enjoying watching your videos. Love seeing how you involve your beautiful children. My Nana always had me helping during food preservation, we grew an extremely large garden yearly and raised our own livestock. My dad taught me to butcher and process our meat animals. Love seeing you teach your children these skills!!! Looking forward to your next video.

[@kathrynaubry-mcavoy6192]

Such good info Jessica…we are a retired couple and I’m having fun with small batch preserving…so much less waste and plenty for the pantry.

[@VagabondAnne]

About the frozen tomatoes: I have taken to coring them and cutting them in half, and I find that I can fit more tomatoes per container that way. I use rigid clear (restaurant-style, food-safe) containers that fit exactly in my freezer for this job, rather than ziplock bags, which ultimately waste space. Cutting them in half helps to not waste space. So I fill up a container, and when I want to make sauce, the skins and seeds come off fast. I do not strain off the juice, since it is the most flavorful part (that gel around the seeds, especially!). Best to cook it down and include it in the sauce flavor. Good Job, Gracie!

[@vbo9872]

What interests me the most, other than the delicious meal spread at the end, was the onion broth and the peach items. Mmmm

[@tracyg5993]

I've learned so very much from you regarding real-life food preservation. I am now encouraged to save and reuse leftovers in new creative ways. thank you for sharing your knowledge. and thank you for sharing your precious family with us. Mine are grown so seeing your little ones makes my heart happy and floods my mind with my own precious memories.

[@thesimplelifewife3]

I appreciate your recipes and showing how to use even the usually unwanted parts of veggies.

[@rosezingleman5007]

I don’t usually comment but you really give us a lot of great information. I really appreciate it. My son is a chef in DC and he told me about cured egg yolks a while back but I haven’t done it yet. So: carrot tops ‘parsley’, egg whites for Angel food cake (my all time fave cake!) into the freezer, and that’s in the first ten minutes. Thanks Jessica.

[@rosezingleman5007]

And I love that your daughter embroiders. My mom taught me and I actually turned it into a cottage industry for a while. And all by hand. It’s becoming a lost art, so good for you keeping it going. It’s the classic “womanly art.”

[@tonjaodell156]

I too started early. I canned a bushel of peaches on the 28th. Also canned some local corn, dried some plantain leaves and canned blackberry lemonade. We had a yard sale at my moms for 3 days, so I'm behind a few days. I'm so excited to see what all I can preserve this month! Thank you for the opportunity to join in this challenge, it's always nice to know we aren't' alone and others are doing the same as we are.

[@YeshuaKingMessiah]

Yes consistency in little bits adds up to alotttt! Way to be in all areas of life

[@amysimonbiz]

Thanks so much for sharing and I must say you’re utterly glowing and your sweet little baby bump is growing just like your lovely garden! Thanks for sharing. Much love and positive vibes from Montana. ✨💖✨ PS I really want to send you an extra thank you as I’m in my mid-40’s but have multiple sclerosis 6 weeks ago I was stricken with what I thought was a sinus infection and ended up being a rare type of Fibrillious Organizing Pneumonia. With that information I’ve been in the hospital now almost 2 weeks and without your channel and many other amazing channels here on YT have kept my mind off scary health things and on future projects and hobbies I can begin when I’m finally able to go home sometime in the next few weeks! Thanks so much for sharing your homestead life with those of us who are fascinated with zero waste and living off grid! -Amy

[@bearzhere]

I so look forward to your videos, its a great way to start my Sunday and week! It is so nice to see a fellow use it all person. I have been doing it for many years, people tend to throw away so many things that have nutrition and vitamins without realizing it! Elizabeth is doing a wonderful job learning the freeze drying! I really loved that pillow that Gracie did, what an artist she is! I cant help but notice how quickly the children are growing lately and it is nice to see you doing well with this pregnancy! Thank you for sharing your wonderful family with all of us and have a Blessed week!

[@pookiefouts3327]

Since we live in an RV and travel much of the year, I can't commit to of month of food prep. This year I committed to 30 days a year. So far I have 15 days in since August 1st. I have pickled, frozen, or dehydrated food. Today made refrigerator pickles. The dehydrater is going with zucchini and cucumbers.

[@angelabiggs6951]

You amaze me every week I love to can but my husband won't eat anything home canned I don't understand it you are so good with your children

[@vickihill4777]

I like to cook down my sauces and butters in a low oven ....sometimes overnight

[@buckeyedav1]

I enjoy all the ideas and darn when I was at the store buying carrots I pulled the top part off and left it there (weight) not thinking it could be used. Your carrots are beautiful I tried last year and got teeny tiny little carrots not one big one so I didn't try this year yet. I may try for fall. I planted kale 2 weeks ago it has sprouted so hopefully we'll get some. I planted Spinach yesterday its very old seed 2011 so this is a experiment to see if it actually grows. A house 2 doors down from me was rehabbed and they threw away the porch deck 3 panels so my husband is going out with me tomorrow evening to see what we need to put it back together and how to build a gate for the 4th section, this will give me more gardening next year in my back yard versus front yard. I have 5 doggies who like to dig and love eating greens so I have not been able to grow anything in my big back yard till now. The plan is to grow tomatoes in the ground back there we use to grow huge tomatoes before we had so many dogs. I wish we had a longer growing season here in Ohio. Oh on canning I finally have enough green beans to make a canner load so that is my project for tomorrow is to get those canned up. I planted more seeds yesterday for more green beans. I love how you utilized every little bit and btw my husband absolutely loves the frozen cubes of fruit juice that I have been saving from my jars of fruit he has it in his Koolaid and looks forward to it when I have it made. Anna In Ohio

[@michellejaggard9657]

All of the canning and the freeze drying was wonderful to watch. Nice to see you daughter helping you. I wished Gracie had taken another 30 seconds to show her project, it was so quick I could barely make it out. I did see the word dream and a satin stitched moon which was lovely if you would tell her please. And the daughter helping you at the table is doing a great job if you would tell her from me also. Thanks for all the tips and advice. You know I would love to have a Freeze Dryer but I will be 70 next year and my daughter isn't interested in one to inherit. Believe it or not but I eat almost all vegetables every meal, I love them, I eat some meat but not very much. My daughter and her family eat meat and only potatoes! No joke. No fruit, no other vegetables. 2 girls will eat lettuce, and 2 will eat canned corn with mashed potatoes but that's it. So for me it seems like a waste for me to buy a Freeze Dryer with how expensive they are just for me if I cannot pass it on to her.

[@Alexis_9339]

If you want the use of a freeze dryer but don’t want it wasted from no use later, maybe you could consider leaving it to a shelter or food pantry? One in a city near me uses them :) you could call and ask if they would use one.

[@winkwink161]

What a great way to preserve, and a practical way to use egg yolks!

[@winkwink161]

My daughter (3) only eats egg whites right now, so I can stop wasting the yolks!

[@journeyunderthesun5839]

I’m following along maybe not much to do daily but definitely frequently. Thx ☺️

[@ykk239]

Just made blueberry syrup with 10 pounds of blueberries. Waterbath canning that now. Need to do carrots this week as well as canning peaches. :) Thank you for your inspiration!

[@tiffanysheffey5463]

Thank you for inspiring me and everyone else to purposefully preserve food for the year, even if it is only a small amount a day.