Preserving our Food for Winter | Fall Vegetable Garden Harvest

The growing season in Alaska is surely coming to an end and we are thankful for another productive year in garden. With an abundant fall harvest we pickle peppers, can salsa, and cure onions for long term storage to enjoy during the winter months.
𝐎𝐮𝐫 𝟐𝟎𝟐𝟐 𝑨𝒍𝒂𝒔𝒌𝒂 𝑪𝒂𝒍𝒆𝒏𝒅𝒂𝒓 𝐢𝐬 𝐟𝐨𝐫 𝐬𝐚𝐥𝐞! 𝐅𝐨𝐥𝐥𝐨𝐰 𝐥𝐢𝐧𝐤 𝐭𝐨 𝐩𝐮𝐫𝐜𝐡𝐚𝐬𝐞 𝐲𝐨𝐮𝐫 𝐜𝐨𝐩𝐲:
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- Eric & Arielle Illia
𝐒𝐢𝐦𝐩𝐥𝐞 𝐋𝐢𝐯𝐢𝐧𝐠 𝐀𝐥𝐚𝐬𝐤𝐚 𝐦𝐞𝐫𝐜𝐡𝐚𝐧𝐝𝐢𝐬𝐞 𝐢𝐬 𝐧𝐨𝐰 𝐚𝐯𝐚𝐢𝐥𝐚𝐛𝐥𝐞! 𝐒𝐡𝐨𝐩 𝐨𝐮𝐫 𝐄𝐭𝐬𝐲 𝐬𝐭𝐨𝐫𝐞: www.etsy.com/s...
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[@nruegner]

I love how well you two work together. I am sure it isn't a bed of roses all of the time, but you guys are awesome.

[@adrianfeeger]

I'm in love with both of them, so attractive, wholesome and talented

[@josephcassidy1211]

I guess it probably is like a bed of roses 🌹 (little thorny plant humor)😂❤

[@kyostikkallio]

Here in Finland we pick the onions when the stalks have started to yellow and fall over. Then they are dried in the sun (if weather allows) for a day so the dirt comes off more easily. Then it's time to move them in a well aerated shelter to cure for a week. We twist the stalks to stop them going bad (you can also twist the stalk around a rope to hang them, this requires less floor space). Then it's time to move them indoors to a warm place to dry for 3 weeks. Then twist the stalks off completely or braid them.

[@Alexis-iq7lz]

Same in Sweden.

[@wild3gaming398]

How long do they keep like this?

[@kyostikkallio]

@@wild3gaming398 Hopefully all through winter if you keep them dry and cold 👍

[@Alexis-iq7lz]

I planted onions before the frost last year, harvested them sometime in June - I could have harvested them at least a few weeks earlier - and they’re still doing fine. If I had had more of them, I am pretty sure they’d have lasted (preservation-wise) until next year’s harvest. I only have a few left though, and I’ll likely use them during the holidays.

[@divelea]

My grandparents used to step on all onion stalks while they were still in the ground, when they showed signs of yellow/wilt. To "make" the onion bulbs grow bigger. I know that to be true because when I am too late to bend the stalks, the onion hardens, is small and the stalk too thick and useless. Anyway, I'm just excited to read and apply other people's experience!

[@patriciaherman6499]

Even though I've canned a lot through 50 years it still fascinates me watching you both participate. Blessings to both. 😊🇱🇷

[@wadebrinson8977]

Finally, after all these years, I finally found someone with some sense! I'm 71 years old and have been telling people to eliminate the water, and do exactly what you are calling open kettling, for over 50 years! I have never heard of anyone going back to their canning method after trying this! The only thing I do differently is that I turn them upside down so the liquid is in contact with the lid to seal. That isn't necessary but is another precaution I take to ensure a good seal. Y'all rock! Wade

[@areallifewaifu]

My grandmother taught me to do this and she said if they don't seal themselves, then you can seal them the other way. Its an easy way to save time!!

[@elizabethl6987]

This is the old way, and the way it’s still done in Europe too. Perfectly fine, I think the industry in America is a little too... controlling, or whatever the word is.

[@wadebrinson8977]

@@areallifewaifu Yah, that's the way I do about anything that involves vinegar. Any pickles of peppers or other produce you want to pickle and it is never "soggy" and always firm and crisp! So glad I found you guys to follow. Don't know why but I'm just now getting your reply even though you made it 3 weeks ago! Take care! Wade

[@wadebrinson8977]

@@elizabethl6987 I think the general public here in the states has become so Sue crazy that companies go way overboard to protect themselves. From here I can see an entire generation of people that that seem to go out each day just to see if they can find a new way and a new thing to get offended about. It's been many years since I have been to Europe so I can't comment on how things are there. Wade

[@Mathmagicality]

How do you turn them upside down while they’re still hot without the lid falling off before it seals?

[@lynnlpickering9076]

My grandparents were married in 1920 and farmed together over 50 years. They had a dairy farm, milking 4 Jersey cows by hand twice daily. My Grandma had a flock of about 40 White Leghorn chickens. My Grandaddy raised 3 hogs and butchered them every year. Every year they had a huge vegetable and fruit garden. You all remind me of them.

[@suzannes5888]

Great job on the onion jam! 🧅 Carmelizing onions normally takes 45 minutes to an hour (they'll be dark brown and sweet when they're done), so you weren't doing anything wrong - it's just a looong process. Try some caramelized onions, with blue cheese and toasted walnuts on pizza dough, it's so delicious!

[@leonvanover2926]

Caramelized onions, figs, goat cheese and walnuts pizza is what I call pizza candy. Now I want to make that!

[@suzannes5888]

@@leonvanover2926 Yes, it is delicious! For me, with the figs, I like that for breakfast of brunch with a soft boiled or poached egg on the side and porcini sea salt. With the savory combo I mentioned, it's great with a beautifully marinated and grilled protein - with a non-competing sauce or the marinade "speaking for its self". I can tell they're already really getting in to their doughs .... I just want some of that garlic 🧄that Arielle was mesmerized with by its smell!... sounded like garlic nirvana... lol

[@amandavanhorn296]

,v,,,

[@ivansnegireff2919]

@@leonvanover2926 hell0

[@p.shermanfortytwowallabyla9488]

That sounds so frigging good. I need to make that now lol

[@wncmartin]

ATTENTION: when are you two going to write 'Simple Living Alaska - Homesteading, Gardening and Recipes'? (By the way, we use your calendar all the time.)

[@lauramartin6259]

I would buy a recipe/cook book from them so fast!

[@christinebrush4399]

@@lauramartin6259 Me too.

[@taililly2483]

Me three. Especially the canning & perserving recipes

[@DianaTorez]

Yes please

[@kerry-annemilne750]

Most definitely would buy your book. Even if it was just something I could print off and put in a folder.

[@alexandragarcia4696]

the joy i feel every time you post is indescribable. Thank you for sharing clips of your beautiful life.

[@mattsivits9834]

I don’t know about you but I saw the happiest dog alive in this video

[@mariakor6429]

I was born in Siberia… The last dish you made a stuffed cabbage, we called them “Golubzci”!!! So happy to see you eating them too😉 We making them with meat and rice 🍚, meat and buckwheat, meat and vegetables…it’s delicious!!! Good luck guys, God bless you and Alaska !!!!!

[@StrawberryMery25]

I love IT, we eat Gołąbki in Poland to. Something brilliant

[@midnull6009]

In Belarus we do the same, and they're called the same, golbuzci.

[@marijazbiljic6]

We eat that in Serbia too. It's called sarma 😊

[@maikojanezashvili8306]

We call it Tolma in Georgia. This dish is one of favourites in Caucasus region.

[@radoslavtomov9121]

@@marijazbiljic6 Same here in Bulgaria. We also make them with grape leaves, but generally smaller.

[@kathrynhelm4176]

I was running for my chips when it dawned on me that you were the ones who had the salsa...I was so disappointed! 🤣😂😝. What a harvest and the total amount preserved is so impressive. Have you revisited how you can successfully have a “root cellar”? Take care and stay well you two...I got the warm fuzzies watching Bo sleep while you harvested...I didn’t miss his “flower hat”! 😂❤️🤣

[@TarotLadyLissa]

Pro tip: When I worked as a cook we would add a tsp of baking soda to our chopped onions that we caramelized. It helps them soften and caramelize in about half the time!

[@kenshores9900]

Good to know!

[@trina7274]

Thank you Lissy!! Awesome tip!! 💕🙏

[@TarotLadyLissa]

@Native vibes I don't consider a dash of baking soda to unhealthy.

[@greeneyes2256]

Great idea, Lissy. Thank you.

[@initialfaust6888]

the problem with that is even if it isnt unhealthy that dash of baking soda makes the onions turn into mush. it may take a little longer but you get a better end result without the baking soda... i have tried it both ways on multiple types of onions for french onion soup and baking soda ones come out worse.

[@daydreambeliever6603]

Ariel your overhead nasturtiums in the gate flower box are so pretty. Even though they didn’t get the entire season to grow they are beautiful. That was a great idea.

[@sherrizanoli1398]

They are edible too.

[@Ace-ke7fq]

How and why do folks thumbs down this great couple is beyond me..they're are amazing, educational..wishing I had fresh veggie's..fresh air..just being outdoors,..

[@patring620]

Your dog laying there in the high tunnel getting covered with pruned tomato plants was very sweet. What a harvest. Your onion jam and salsa looks great. I say "pepperonchee-knee."

[@bubblehed738]

I love how Bo gets covered up with vines and doesn't even move. LOL.

[@jessie551]

Resigned to his fate. 😆

[@georgettemadison507]

I was about to say this too

[@morjesusgan3]

❤️ Bo

[@Alex-ny1qg]

I was thinking the same, although knowing myself i would see to what extent i could cover him without moving 😂

[@johnminke4542]

We smoked our Tomotilla peppers before making the salsa. What a difference in flavour. Worth a try for a batch.

[@russellwatters5891]

Most just smoke weed, that makes a difference too... 😆

[@johnminke4542]

@@russellwatters5891 I am sure it does. Can you see or taste the results

[@russellwatters5891]

@@johnminke4542 It must, there's been reports of pink elephants too.

[@russellwatters5891]

@@johnminke4542 lol. Have a great weekend

[@hoosierladyus48]

@@russellwatters5891 LOL

[@babe9293]

I just LOVE this channel! Living and eating off the land- I believe that’s the way nature intended! No light bills, water bills etc.-just hard work! Your harvests were absolutely beautiful! You two should publish a cookbook. Your recipes look delicious!

[@pillu2458]

That pup sleeping with flowers on his head!❤️ Owww!❤️☺️

[@flowergirl9300]

You’re a wonderful couple. A good example to everybody.

[@Huhahuh-s2n]

My 37 minutes (almost 38 minutes) of happiness! Your harvest videos are definitely a fave of mine..What a great way to end the week!! 💞💕💖 I love love love your channel!

[@RonRay]

That's almost a 'peck'! That would be a peck of pipping hot pickled peppers... Now if only Peter were to show up.... ;)

[@MyHumbleNest]

Pepper the purty puddy cat came instead.

[@jbuehler00]

Bo with the nasturtium crown was so cute. I love that he naps in the garden while you work!

[@ehsanihomestead]

You two are a FORCE! love how you knocked out that salsa verde. Such a good model of how team work makes the dream work. Love it!

[@tuhaodantocvietnam]

*The vegetable garden is impressive*

[@alethaandvorpalbunny]

I grew up in Alaska and I watch your show when I feel home sick. Mom always did pickled banana peppers and pepper jelly every summer. Thank you for enjoying Alaska.

[@AdeleMcAlear]

Ground cherries here (Montreal) - we harvest when the husk becomes pale brown, slightly transparent and begins to peel back on itself. The fruit inside is yellow-orange-red. I think green is quite underripe.

[@vaneyjane]

Ground cherries aren't the same as tomatillos. Same family, two different plants. Tomatillos are meant to be eaten green. I am not sure why they keep calling them ground cherries...

[@bethmuhly374]

I've heard they can also make you sick if not eaten when fully ripe...they need to drop on their own.

[@spacefabi]

Yea I was surprised to see them pick them so green. I grew 2 varieties this year and they were yellow or orange.

[@angiedaoust]

Search tomatillo people!! Ground cherries are not the same!

[@jbuehler00]

@@vaneyjane they grew both.

[@peacefulwife5199]

Bo is beautiful with flowers on his head. I could swear those bees were going to get me. I kept swatting the air around my tablet. The camera and everything made them look just like they're in the room with me. The chopping sounds also very interesting. Ariel, you are just so precious. Wanting to pronounce Pepperoncini correctly...so darned cute. I could smell that lusciousness from here. 😊

[@katkarrier]

The puppy was so cute I literally took a screen shot 🥰

[@stephaniegunnison5908]

I absolutely adore the random ass conversations y’all have when you’re working...they always make me smile you guys are hilarious without even trying ❤️❤️ every single thing looked absolutely delicious! I would’ve made myself sick with that onion jam I definitely would’ve eaten an entire jar before I put any of the kids on lol I LOVE onions raw or cooked but that just looked phenomenal!!

[@daniellucas7715]

I love the way that you work and flow together. It makes my heart happy to see your love for each other and how it reflects in the way you work to obtain your goals! Thanks for being awesome!!!

[@molliejonte2732]

I too enjoy watching the love they have for each other, that shows in so many ways. It is awesome and heart warming.

[@imasmallfringeminority1988]

Just found your channel. New subscriber here...your content is great...how much land do you guys have?

[@manosalatierraconPaty]

Great video guys! Just a note: ground cherries are ready when they turn yellow or a light green yellow color, depending on the variety you have, and when they fall to the ground or they fall when you touch them, that way they are tastier. They are used also to make pies because they are sweet, almost taste like pineapple.

[@Marce44ful]

Finally, found a channel that has everything in one: winter camping/living, practical help with supplies/tools/equipment, growing/harvesting/preserving produce and cooking. After many off-the-grids, semi off-the-grids, hot tent, and winter cabin videos, this is exactly what I was looking for. You are living the life we are working towards.Thanks for producing this channel!!

[@jaredstark231]

Yup!

[@mariaengle2202]

I never get tired of watching you guys.

[@Ellemenopea97]

You can use all of the nasturtium plant, the flowers are lovely dried for tea, or candied into a jam-like sweet treat. The leaves are good in soups and stir fry. I love what you guys do, I'd love to see you using more of what you work so hard to grow!

[@jacquelineiversen5661]

I agree. I just made pesto from nasturtium and it was awesome. The leaves are spicy and add big flavor 😋

[@michellesotelo85]

I just saw a recipe that used the large leaves to stuff/roll just like the cabbage, just smaller ... cant wait to try it next year now that I have a place that I can plant a garden

[@perforator1609]

Hey guys awesome videos, I am a very jealous fan. My wife and I dream of the day we make the plunge to living off our small acreage ourselves. A couple of things you might want to try is breaking the tops off the onions 3/4 of the way through the season. The energy gets directed into the bulb instead of the stock and yields bigger onions. Same holds true for tomato plants. Cut back new growth that will not have time to mature by the end of the season. For tomatoes we usually figure about three weeks left in the season we prune any new buds that are forming. Great job on all the videos and happy gardening.

[@brendagill1865]

It's so interesting to see how you adapt to each year's harvest. This year you are short on banana peppers so you add others into the mix. Your canning videos never get old. Thank you

[@sweetkima]

They do such an amazing job! I cannot wait to see recipes and get an update on the mushrooms.....

[@charlenekociuba7396]

@@sweetkima I hope they include some recipes in their calendar, that would be unique for sure.

[@jenna7817]

@@charlenekociuba7396 that is a great idea

[@PaullaWells]

Oh you guys are so cute! ❤️🤣 I love the endings when you're showing outtakes. I'm so proud of your garden this year, y'all! I mean it was and still outstanding! I know you still have a bit to harvest, but it seriously can only get better from here.

[@georgetuider654]

I'll bet most people don't know how beautiful really fresh vegetables are. Your harvest is awesome!

[@TheAmazingHuman]

Hearing... "this is probably our favorite thing to can", over and over brings me joy. ☺💕

[@ancimargarita2763]

how sweet and a big darling is your Bo!!! I just love how he is always close to you both, how sweet and calm he is. The love of a dog has no comparison with any other, i firmly believe that dogs have come to teach us how to love! They really have the capacity to give unconditional love... so much we can learn from them.

[@morningstar92]

I agree,I had covid and a stroke,my so called friends and even family disappeared leaving me with strangers to care for me but my little jack Russell has been right by my side from the start locking my hands and feet he must think that will make me better and who knows it might because I was able to walk again after 10 months so I took him out,so I'm happy for him and grateful to have him on walks again. Love is unconditional with him and I love him so glad he picked me as his human ❤

[@peacefulwife5199]

@@morningstar92 May God richly bless you and your sweet pup. I hope and pray you get back up to par very soon. Give yourself grace. You've been through heck and back. Last year my beloved husband had cancer, 2 strokes, developed diabetes and a brain tumor. He is 80. He's walking 3 miles per day, he got his speech pretty much back. His balance is much better. His strokes were pons/brain stem strokes. I'm so very blessed to have him alive. Sometimes brain stem strokes result in "locked in syndrome". Often they can't move, or respond. Just eye movements. I'm so grateful for my husband. ❤😊❤

[@slowly_radish8374]

As someone famous once said "if dogs don't go to heaven, I want to go where dogs go". 🐕❤

[@ancimargarita2763]

@@slowly_radish8374 yes, me too!!! At least i am sure i will be really well received.

[@Rafungilo]

They are amazing, I’ve never loved anything more, but the bond comes from generations of working alongside each other. You see a similar bond between people and horses for the same reason. Cats are cool but we only domesticated them, we didn’t work together to improve our lives. We use to really depend on dogs and horses to survive. Imagine if you needed your dog to find food… the bond would be even more unbelievable

[@daleyurk4369]

Guys, I love your series. Since you are careful about your veggie pronunciations, and myself being from South Texas, I do believe it's tom-a-TEE-oh. Regardless, carry on!

[@Stevie37]

I'm not from Texas, but I did grow up in a Hispanic community and I've always heard it as tom-a-TEE-oh too.

[@Megan-vj3qw]

Yes!

[@ebikeadventuresinpennsylva4140]

Saving for tonight when my sweetie gets home. Thanks for giving us a viewing option over the weekend. A hard to find TRUE reality show 🌶❤️

[@ibiuberoi9683]

This is what i grew up doing, like everything you guys do but we also had fruits( plums, walnuts, pears, peaches, strawberry. My dad built a house in the village and he is still doing it, this winter he also did leeks . So i am from Kosovo living in England now but I miss this life so much! I remember I used yo take unrippen plums from the tree and I would be told off badly by my dad! I will send a link of your videos to him as he doesn’t speak English but I know he will love it! I think it’s amazing what you guys do and the hard work you do , I don’t think the videos do the justice how hard and great work it goes into it, but if course if you love something you don’t feel it .thank you again for sharing this with us xx

[@edroberts-f5m]

Eric & Arielle, This 82 year old male loves watching your videos. I am from Connecticut.

[@mirandahoffman-giles9655]

Those ground cherries you’re picking aren’t ripe, once they fall on the ground they are (hence ground cherries). I grow these and make the best jam I’ve ever had out of them.

[@Lorreyla]

Exactly...if you wait till then they taste, to me, like sweet pineapple. Agreed...they do make the best jam ever.

[@amaz21]

I would have to second that! You need a lot of ground cherries to make jam, but it is delicious. I also wanted to add that I've heard people mention that eating too many unripe ground cherries can cause some digestive upset (too much solanine, I believe). I've thrown a few unripe ones in the mix without issues in the past, but it's just something to keep in mind...

[@freakier0790]

I think they were getting what they could before the frost :(

[@mirandahoffman-giles9655]

@@amaz21 4 plants this year (2 Pineapple and 2 Aunt Molly's) and I got about a gallon-sized bag so far that I will just keep adding to in the freezer until I am ready to jam it up. It hurt a bit when they said they would put them in the salsa, but to each their own, I guess!

[@elliechilds4475]

Just now realizing thier names are Ariel and Eric and I can't. It's amazing. They are an amazing team ❤️ I always wanted to be Ariel from the movies but I think these two are better role models. I've decided homesteading is where I'm going in life.

[@JP-uj8wk]

Aries and Eric... from the little.mermaid.. makes me want to break out into song hahaha epic 😅 wonder if he knows he's really with a mermaid princess 👸

[@Just-Nikki]

My husband and I made that choice almost 6 years ago and it’s a wonderful life. It’s work but it’s worth it. I wish you success on your journey.

[@eddierich6179]

Yea I always wonder if those are their real names or if they chose fake ones for privacy...

[@toniatalley1977]

Well now that you say it I can't get the little mermaid out of my head. Lol. My favorite Disney movie

[@mariacandidabuenavidescarv2951]

Sou brasileira de 63 anos,sem estudo,sem entender oque vocês falam, mais amoo assistir os vídeos de vocês, adoro ver o casal unidos no que fazem. Abraço ao casal lindo.

[@vitoralcantara7806]

Vou traduzir para eles verem: she said: “i am a Brazilian lady without any study, and dont understand anything you speak, but i love to watch your videos, i love to see the couple doing everything together, hugs to the beautiful couple.

[@mariacandidabuenavidescarv2951]

@@vitoralcantara7806 obrigada Vitor

[@speaklifegardenhomesteadpe8783]

They're showing how to can peppers by adding the 1 part hot water, 2 parts vinegar, peppercorns, coriander seed and salt... to the jars which are also hot from being boiled to sanitize. She added dill and garlic in the jars also for flavor. After putting the lids on, they'll seal when they start to cool and be shelf stable. She calls this method open kettling. Leaving them sit a week or so to pickle and this will ensure the flavor enhances. These are pepperchinis. (I've never tried these but they look awesome!) Then they go to the garden to harvest for making salsa. They topped the plants awhile ago to encourage the plants to fill out instead of up. They can grow up to eight feet so they prune them. They then discuss their ground cherries which they'll mix into the salsa this time. They're really sweet. (I tried growing them but I failed. I'm going to try next year, I can't wait!) I see nesturtums!! They're going to try to pickle them also. (These are beautiful edible flowers, actually you can eat the entire plant. I grew some a couple years ago, it was a great spreader and the more I cut the flowers, the more that came out in a few days!) They're roasting the tomatillos and going over the onions, and garlic... Getting ready to add jalapeños and celantro which she had in freezer bags... Chopping stuff up... Smelling amazing! (I'm jealous.. Of everything lol.. Especially having a buddy working with you!) Canning the salsa... Boiled the pint jars to have them clean hot and ready, then filled eight at a time to turn boil for fifteen minutes in the water bath....

[@speaklifegardenhomesteadpe8783]

20 min in... Onion harvest... Lots of chickweed in the way... Cabbage harvest, nice big one, she guessed under five pounds... Stringing up the onions to dry for storage... Weighing cabbages Almost 7 lbs Small one 5.5 pounds Sorting onions, need 12 pounds for next recipe... Moving stuff, frost is expected... Processing everything's very time consuming... Discussing onion jam making... You can use any onions... Planning to make pizza while doing everything else, slicing onions very thin, for pizza I think... Saute onions in olive oil about 20-25 min Rosemary Thyme Sage Salt Pepper Brown sugar Vinegar several varieties, can use any Can use wine Honey Cooking took about 45 min. Makes about 16+ jars... Fill Jars, then water bath boil, I'm guessing 15 min but they didn't say. On to moose meat cabbage rolls... Not much talking.. Looks amazing!

[@speaklifegardenhomesteadpe8783]

God bless ❣️😊👍❣️

[@morjesusgan3]

All your guy’s meals always look so delicious and healthy. Can’t wait to clear some land and get doing on my garden. Thanks again for another good one!

[@Scooterskitchen]

Just the video I need for my harvest motivation this morning !! Oh how I've missed watching your videos!! Life has changed a lot here in rural Indiana. We finally bought a home, a small 900 sq ft house on a river in the woods. Right before that I was no longer working so we didn't think we'd be buying yet, but our humble slice of paradise found us really, just 3 miles down the road. Been so busy taking care of two properties for awhile, tried to maintain the big garden at the rental and I was able to get 15 quarts of tomatoes (plus lotsa fresh cooked recipes) and several gallons of green beans and collard greens. But eventually I had to shift focus which broke my heart. Also I'm working again. The new house TV is set up only with my hubby's KZbin and I can't get mine on there! Grr! So I've decided I will subscribe him to ya'll 😁 But I'll still comment with my login on my phone. My previous landlord called me for an emergency harvest of her garden because she fell extremely ill. So I have a kitchen full of so many veggies right now. Freezing green beans, collards, and I've got peppers coming out my ears so I'm gonna pickle some, maybe make cowboy candy, and freeze some too. Maybe dry the cayennes. Feels good for life to be semi organized again, enough so where I could sit down and search for ya'll and see what ya been up to. I'll be binge watching your videos today (on the hubby's account so his history is gonna be full of canning and harvest 👩‍🌾🤷‍♀️). Thank you always for great videos, great motivation, and always being real. Also: you guys should look up the Amish canner. It's a big rectangle stainless tub. Fits over two stove burners. You can can 15 quarts at a time, and I have no idea how many pints because you could do 2 layers, so probably close to 30? Anyways the hubby got it for me as a gift last year harvest because I canned so much in my Lil canner it got a hole in the bottom 😭 talk about a dramatic canning experiment lol. He found it online and it was a couple hundred bucks, but now that I've used it so much so worth it. Especially with the amount you guys can.

[@nancyalberghini7581]

I think it’s important to inform new canners that the way that you are canning is not always using tested safe recipes. You tend to just guess at measuring amounts. This does not always lend itself to safe shelf stable foods.

[@zackbean2149]

Hang on a minute. You are True Alaskans all ready. Remote cabin Repair. Total clean up and repair. Wood Stove Replace. Now a New Sawmill. Sawmills are Great. Thanks for the Show. 😁😁

[@pattin4015]

It's so hearty and fun to see you do everything in such a grand scale! You almost make it look easy, each time. Great teamwork!

[@amandagetchell3775]

Ariel, your reaction to the garlic had me cracking up!! I love how well you work together. I wish you came out with a cookbook!!

[@Emeraldwitch30]

The zebruune shallots stored almost a year for me. I found 3 that fell behind my bin in July from last year. They were just showing signs of breaking dormacy. We loved the flavor and they grew easily for me. I planted quite a few out to grow for my own seed. I've read that long red from Florence and Tosca are also a long sturdy storage onion. They are all long torpedo shaped onions. Your harvest has me just green with envy! Lol. Those cabbages are awesome 👌

[@aaronfischer9885]

Great harvests this year, congratulations! Nothing beats the feelings of security and accomplishment that come from bountiful harvests.

[@lemagreengreen]

Looks like your Scottish onions (the Ailsa Craig) did pretty well :) that weed problem possibly made them a little smaller than they usually get but they look a good size. It's Ailsa (not Alisa) though, named after a small island off the coast of Scotland.

[@teambabeable]

I usually only eat the fully ripe ground cherries (when they're yellow/ orange) because I've read that unripe (green) ones can be poisonous/ toxic 😬

[@TheReferee2023]

Same!

[@rochellemelton5141]

I just posted the same comment

[@amyschmelzer6445]

I have never heard that. I don’t eat the green ones because they taste gross.

[@melbee1000]

Same! Just posted the same comment. Those were not ripe. They have to fall on the ground

[@TheJordanjansen]

The pronunciation of "tomatillo" is bugging me like crazy but still love the video.

[@rachelfrees1268]

Your set up for canning is the best. How blessed you both are💕

[@michellesellars4241]

Been waiting all week!!! I get so many ideas from your videos! Because of y’all we got a tomato strainer

[@juliaw.4360]

Hello you two! I'm super impressed by what you do in your garden! Wow! About the chickweed I wanted to tell you: I had the same kind of problem a few years ago and the chickweed was everywhere! Then I discovered how healthy it is :) Since then, I eat so much of it in early spring (it's the first green to show up after winter here in my region) that it never gets out of control again :))) Greetings!

[@prplkises71]

Yes! Chickweed is full of nutrients vitamins and such. Also chicken's/chick's love it, hence ("chick"weed) name. 🙂

[@stephaniknight5809]

So have all tried to do the pantie hose method with the onions? I do it with store onions cause every time i plant onions.. someone runs them over and makes me mad. Need to try container onions next year. Have yall came up with a new cellar idea yet. I vote for semi above ground method. Pinterest is my friend So ground cherry are usually ripe when the husk is yellow and the berry is yellow. I have seen jelly made out of them but not salsa Now i made salsa verde for the first time this year. It is latino approved. My friends husband cant get enough of it. But i love watching yall can your foods

[@maxiecavalli8393]

To ma. Ti os Eric

[@ReenaMountainLife]

The joy of working with the land is so inspiring.

[@grantga01]

6:36 I love your doggo just chillin in the garden with you guys! So cute.

[@mllee2008]

Gotta love Ariel, "sniff that!" 😂😂 You guys are so fun to watch!!

[@jksatte]

I am amazed at how unbothered you are by the bee's. I know you guys are bee keepers but wow. I would be so afraid of being stung.

[@baskervillebee6097]

Did you know that bee keepers are less likely to have arthritis in later years because of occasional stings?

[@jksatte]

@@baskervillebee6097 I think I heard of that before. I probably need some of that myself. Is there a bee sting pill?

[@baskervillebee6097]

@@jksatte Never heard of one, but there was a doctor who kept bees and held one with forceps to sting his patient as treatment. Thought it was kind of mean to the bee. The stinger is attached to its guts and the bee dies.

[@gracieshepardtothemax1743]

Those cabbage rolls look amazing! An idea, when my mom makes them she freezes the cabbage head instead of boiling the leaves. Makes them easier to roll. It also retains the nutrients. Thought an idea for a winder meal. Let thaw for a day or two before you want to use it!

[@MFV77]

Just freeze the whole head then slightly thaw for rolling?

[@gracieshepardtothemax1743]

@@MFV77 yes! Freeze for a couple days and then put in fridge to thaw for a couple days in there. Makes them sooo easy to roll (just like boiled) but no loss of vitamins or nutrients! I still cut the “spine” of the leaf out

[@nancynurse6948]

I am polish. Here's our family recipe. Yes freeze the cabbage head we add chunks of cabbage and lots of sliced onion around the rolls. Line the bottom of the dish with cabbage leaves. It keeps the rolls from sticking. Add stewed tomatoes drained and a can of tomato soup with milk in it. Add your preferred herbs. We can the Golabki also. We can 25 pounds of meat. Makes about 40 quarts.

[@gracieshepardtothemax1743]

@@nancynurse6948 yummy! Thanks for sharing! Going to try some of these! My Oma says she and my Oma are German… but they were both were born in Poland! I would love to visit one day! Cheers and love from Canada! 🇨🇦❤️😘

[@pk_paleo_girl4391]

Hello from California (north bay area)!! I love watching how well you two work together. I wish my husband would help me with canning. It's a lot of work for one person to put up food for the winter. At least he has become more supportive in my "hobby" over the years... especially when I can something he loves. 😊

[@annieblais7407]

I love how the dog is just chillin in the garden while u guys pick stuff lol. So relaxing

[@klazyy641]

I do love onions and now I know where Onion Paradise is located! You don't need a root cellar; you need a whole blinking warehouse!! Great job and thanks for bringing us along on the harvest.

[@hutchlinda9]

All those green toms, wrap each in paper and place stem-[side down in a single layer in a cool place and they should ripen. You'll have toms until Jan. or Feb.

[@gp4708]

Don't pick ground cherries. Collect them off the ground, hence the name. They are ripe when the fruit turns yellow.

[@michaellane9079]

That just doesnt work well at all

[@valmiron4360]

I love that you two are so at ease with the bees buzzing around 💕 I am a bee person. I even get along with yellow jackets. We have an underground hive of them near our garden. We put a yellow flag at their entrance hole so people would be aware not to disturb them. They eat insects in our garden & are doing a great service! I always eagerly look forward to your videos. I miss Alaska. You two are a wonderful team. Thank you for sharing!

[@myoutdoorlife3833]

I've been watching your channel for a few years now, and I have to say, YOU GUYS KNOW HOW TO FRIGGIN LIVE!!!!! Love your lifestyle! 👍

[@luckyhowe431]

You folks got a very nice Harvest God bless

[@Archangel1988]

14:20 how many people saw the seam between the boards in the background thought that was a split screen? It kept throwing me off when they would walk past it.

[@traceyTibbles07]

I can’t unsee that now🤣

[@juliesimpson3729]

Completely impressed with your channel as always! Everything you two do is amazing!

[@bobjoncas2814]

...The real meaning of ''preppers''....lol....good one, stay safe and have a great weekend...

[@Vulture-88]

I am single, 58, in good shape, happy and live by myself in Northern Minnesota. I have acreage and greatly appreciate homesteading. It is difficult sometimes to go it alone. I love seeing you young kids living in reality. I'm new at trying self reliant living but I can do all things through Christ who strengthens me. Love Y'all.... 🙋🏼‍♀️🌹

[@ericomarbecerriljasso7780]

Excelente cosecha

[@sheilanichols3647]

I chop and freeze onions that I know will not store long. Then use them cooking soups, stews, sauces.

[@brianjohnston9822]

I dont grow own, but love using frozen onions. They are great for things like chili and meat loafs.

[@elizabethhoulton2502]

Ailsa Craig is a great onion. It's named after a little island off Scotland that is pretty much solid rock. I think it's pronounced Ale-Sa.

[@hazelscobbie8290]

Also ailsa craig tomatoes! I'm in Scotland and the tomato is quite popular! X

[@deborahmarlewski6786]

I had >250 onions this year. I chopped and dehydrated most of them. The sweet onions dried are the best. Good luck with your harvest!

[@4Grace4Truth]

7:13 "Can you imagine if one year everything went the way you wanted it? You would just quit! ...you would just quit after that 'cuz you can't top it, you know what I mean?" SO TRUE!😆

[@pettyfogger2305]

You guys are just too cool for your own good! Do you have an episode that explains who you are, your backgrounds and education that make you the folks you have become? I am consuming the current episodes as you produce them and going back to enjoy the episodes you made before I discovered your site, but I am amazed and enchanted by your individual strengths and abilities and how you guys make such a cohesive and complimentary team. I hope somewhere within your delicious channel there is or will be soon a reasonably complete (without that personal stuff for the eternal YT creepers and wing nuts to act on) biography that helps us, your admirers understand the the strengths and flavors you each bring to this delicious broth!

[@jbf-ch1tt]

Yes, they do. and few videos back in Oregon and their trip to Alaska. Hope you find them.

[@dewynoodle]

It’s so exciting watching your harvest. Here in New Zealand we’re preparing beds and some have started to plant in seed trays indoors. Here in Wellington it’s still too soon, especially with the Spring winds🥴 Your vid makes me excited about the upcoming season, especially as the purchase of a gazillion seeds has occurred (enough for the next couple of seasons)☺️ Will also harvest seeds from the crops this autumn too. Thank you for showing us the promise of hard work in the garden😃🌱

[@smallspaceswithGloria]

I haven’t canned in years and I used to can all the time when kids were little and the harvest I made plum butter that turned more like a sauce but substitute sugar for honey and delicious. Thanks for posting these videos and touching peoples lives.

[@christalborn77]

You life style looks so fun and fulling, I know it's hard work but it looks so worth it!

[@PepperGeek]

"Our favorite canned food" ...I like how you guys think 😋

[@fireafoodaesthetics2037]

1) Toe-mah-tee-yo (tomatillo) 2)ball-sah-mick (balsamic) 😊❤️ Easy ways to remember how they're pronounced. I really enjoy watching y'all.

[@imlostinmyhead]

Yes! Thank you. I cringed everytime tomatillo was mispronounced. I also had heart palpitations when he drank out of the blender. Then again when they both put the spoon in their mouth and put it back in the pot. Apparently I'm a bit of a germaphobe. Otherwise, great video.

[@ErikaAlonso71416]

My two year old smiled when you said pepperoncini. ❤️ love you guys

Next time, smoke some of those veggies before you process them into salsa. Smoke all the things! 🍅🌶️ 🤣

[@freakier0790]

Yis!!!

[@danprettyman1278]

I have heard on Roots and Refuge that ground cherries are ready when they fall on the ground.

[@RORAtherose]

Hence the name “ground cherry”.

[@SimpleLivingAlaska]

Unfortunately our growing season is short and it was time to harvest our crops before everything froze ;)

[@seedaholicgardens9085]

What a fun romp to watch AND most importantly, LEARN! You take the mystique out of canning and it looks so much like what my grandmother did! This is awesome! Thank you for sharing! "Blessings of Bounty and May Your Gardens and your Life always Bring You Joy, INSPIRATION and Abundance!" - Hope( & Mark)! 💖💖

[@mimisfavorites5269]

You have grown another stupendous garden!

[@deemartinez836]

What are you putting in those veggie beds. Dang.

[@dianaanderson6448]

Have you guys tried Nasturtium pesto? I love the peppery zing and it is so good over fish!!! Which you have plenty of lol

[@kennetheddy577]

Wow, I just text you about your first video going to that cabin. Your the people that got me fixated on watching camping things. But the two of you turned it into a BRAND. Amazing. I'm the manhattan guy, but I just moved into Downtown Brooklyn. Its 10minutes from manhattan. This would be a good place for you to open a store.Think about it. Sooo, many things are being built here. Go on line. I'm directly across from Wall Street separated by the water. Look into this. Peace.

[@G-grandma_Army]

When I make this, I call it Salsa Verde! Soooo good. I read the other day that chickweed is safe to eat, is a good survival food and is packed with vitamins and minerals.

[@sgrvtl7183]

the salsa process is wonderful and outdoor set up is great~great team work!