Putting up Food for the Winter | Pick & Preserve

We harvest high bush cranberries and wild rosehips for a scrumptious hot pepper jelly and gourmet ketchup to add to our food storage. We don't stop there, we try our hand at making blueberry wine from this summer's harvest and render down pork fat for winter cooking.
𝐎𝐮𝐫 𝟐𝟎𝟐𝟐 𝑨𝒍𝒂𝒔𝒌𝒂 𝑪𝒂𝒍𝒆𝒏𝒅𝒂𝒓 𝐢𝐬 𝐟𝐨𝐫 𝐬𝐚𝐥𝐞! 𝐅𝐨𝐥𝐥𝐨𝐰 𝐥𝐢𝐧𝐤 𝐭𝐨 𝐩𝐮𝐫𝐜𝐡𝐚𝐬𝐞 𝐲𝐨𝐮𝐫 𝐜𝐨𝐩𝐲:
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[@jimmoore4838]

Next time you make lard try adding some of the cracklins in your cornbread mixture when you make a skillet of cornbread. You will be pleasantly surprised how they take the cornbread to the next level. It's the bomb!

[@carolynmills513]

Amen!

[@thatsalt1560]

We make a kind of cracklings where I live. We cut little cubes and then we sprinkle some salt on them when they are crunchy and brown and have them as snacks. We also grind them and add them to bread.

[@joancoleman1228]

Add then to your pinto beans after cooking.

[@juliekooiker3408]

Also you both have an adventurous and inventive attitude towards life. You use what you have available to make what you want and need. No strict recipes or anything, it’s awesome to watch your videos. Thankyou soooo much for sharing!

[@marvzeeldavis9782]

"Leave a couple for the birds" I love that! That sentence speaks volumes to who you guys are.

[@thomashodge1154]

Thought the same. Earth Mother

[@ohemilyyeslifestyle2478]

That was the one sentence that stayed with me!!! Love them💕

[@NO-GAMES]

Nice of the birds that left y'all a few nice berries. LOL

[@legendsneverdie2901]

I like how you are not cringy couple like other yt channels. You look so natural with each other.

[@sherylintheraw]

Try adding pectin to the ketchup next time or an apple for the added pectin. It should help with the consistency and keep cost low.

[@Userxyz-z2d]

👍 I was thinking cornstarch, but pectin is the right thing!

[@patriciaparkes9660]

A cooking apple works very well. X

[@pixiebeen]

I think if you two just did a 1000 piece puzzle, I could watch that! Everything you do is so easy to watch in the most wonderful way.

[@tonymarsh1369]

Thanks for posting all your vlogs especially the canning ones . Comparing your lives in Alaska to mine in a little village in the UK is like comparing chalk and cheese. I find your vlogs fascinating , so once again thanks for posting and I'll be waiting for the next one 😊😉

[@PurtyPurple]

What a great expression, hope you don't mind if I steal it

[@kimeverhart6253]

@@PurtyPurple , this is exactly like comparing my life on an Indiana corn and bean farm to theirs in magnificent Alaska…chalk to cheese!! I love this expression too!

[@annettebartels2061]

Chalk to Cheese! I love that expression! Thanks for sharing that!

[@gwilliammaggs]

A very English expression, yes as different as chalk and cheese !

[@candyredman4381]

Your channel is therapeutic and educational !! You are both awesome !!

[@WeepingWillow422]

Arielle is so knowledgeable. She's standing there spewing out all of these facts and we're just like kindergarten kids sitting in a circle on the floor listening like it's story time... soaking it all up like a sponge and saying "oooh" and "ahhh" lol.

[@michelleneubauer5099]

Honestly!! I’m not much younger than her and even tho i do a lot of things myself like jams, jelly’s, pesto, bread etc her knowledge is mind blowing and im so jealous!! I wonder if there is THE book to know it all or if i should wait for her to release one haha x

[@WeepingWillow422]

@@michelleneubauer5099 I think she should offer online courses. She could make some serious money.

[@ogearbox6132]

LOL! yea yea yea you hit it spot on. Their chemistry is quite contagious.

[@jazlynnviolet4594]

I swear lol

[@shanburk82]

I've learned so very, very much from both of them one I get my RV I'll be going off grid n have learned so many "how to's" I'm super grateful, my gratitude is super over flowing from my heart because I'd be preparing to go to a homeless shelter, if it wasn't for Arielle n Eric teaching me hot to catch, kill, clean n cook, then prep everything for long term storage. I'm no longer scared of canning food or prepping for long-term storage! Thanks you guys!!!!

[@ogearbox6132]

To the community here and not to sound like a know it all, if I do I ask forgiveness. M. Falera's comment below was so well put I thought to loosely translate for all. She said, "I love you, you make a beautiful couple, it is wonderful to see how you get along so well. You share everything, may God richly bless you and please continue to teach us all you know."

[@MrGlennJohnsen]

Ketchup is any smooth, spiced and vinegared "jam" made from fruits. Tomatoes are a fruit so we call it "tomato ketchup" if we didn't blend tomato ketchup it would be called "tomato chutney", as with chutneys you can use any fruit, spice, sweetener and vinegar you want. In the Philippines they make ketchup with bananas, I've also seen ketchup made with Kiwi and other things.

[@kimeverhart6253]

Thanks for sharing this info!! I did not know this about ketchups!

[@sofiaedmundson9128]

Great info! Thanks for sharing...

[@PoliteTeeth]

Yes! I’ve had blueberry ketchup before. It’s so good!

[@sarahsiskin6780]

I’ve had and loved mushroom ketchup

[@TheHomemadeHaven]

Interesting!!

[@marymoore6661]

Preserving what nature best to offer Is totally awesome. You are the only couplet hat I have seen that does that on KZbin. Bravo to you!

[@canamrider7195]

I use to make a lot of wine. It seems harder then it is, and it takes longer then it should (like a year to clear completely). You should have a space where you can leave it and forget it while it is fermenting and clearing. You two will figure something out, and hopefully have a satisfying beverage to drink and celebrate your success.

[@johnarmlovesguam]

High tunnel herbal fun.

[@Userxyz-z2d]

I have a 8 week wine recipe & its GREAT!! Buy 2 qt container of Welch's grape juice (i buy concord, but you can buy any flavor as long as its 100% JUICE). Remove 2Cups of the juice (use it to make jam or just drink it). Add 2Cups white sugar to the container of juice & 1/8tsp wine makers yeast. Put the cap on tight and shake it for 5min or until all the sugar is dissolved. Tighten the cap, then back off 1 rotation in order to let the gasses escape. To test, If you squeeze the juice container, air should come out. Put in a cool dark location & wait 30-60 days. I write the date on tape on the front of the container. 60 days it tastes GREAT, longer tastes even better! Ive served this at parties & people thot it was store bought, like Chianti.

[@skana64]

@@Userxyz-z2d do you use a glass jar?

[@sknap2728]

@proud grandma I'm going to try that with the grapes i picked and juiced! Thx.

[@hipkitycatzt7614]

Such an inspiration, I love the flavor of your videos. It's nice to see couples working together 🐞

[@desertrat5543]

Smiled when you said “leave a couple for the birds”. So important that we recognize the reciprocal relationship that nature has. Take what you need, and give to others for a healthy ecosystem.

[@carolynmills513]

I caught that too. My favorite line, said as an aside to himself not as a bragging "look at me, I'm such an environmentalist." Love you guys. My favorite recipe for meatballs is a base of cranberries. Mouth was watering when I saw you pouring that into jars.

[@MC-ko2mx]

They truly epitomize "tread on this earth lightly"

[@kellyro77]

Leaving for the birds helps the plants to re-seed and spread, too. ;) It's definitely beneficial to not take everything.

[@dlaitch]

The nature photography is excellent . Mesmerized by Arielle's running commentary with the cooking and preserving shows. Awesome display of true affection is heartwarming to see. Kudos !

[@stevenattaway]

Could you make High Bush Cranberry Beer or Wine? Just a thought. Love what you guys are doing, keep up the great videos. Hopefully my wife and I will get to move up there someday.

[@michelleneubauer5099]

Cider would work too very well i think - very Scandinavian :)

[@milcotto4153]

Somebody mentioned that the glass jars could be at risk in case of an earthquake. To prevent them from falling off the shelves, you could attach a mesh or a piece of cloth to the front of the shelves with pieces of self-adhesive velcro.

[@nanigoose]

Thanks for the information about keeping the herb leaves as whole as possible to maintain the essential oils and fragrance. I have herbs drying in my shed and will follow your advice. Also, as a general rule of thumb, one tablespoon of fresh herbs is equal to one teaspoon of dried herbs.

[@marilynmarilynohearn476]

It is do fun to watch. I can meatballs every year. It's given me some good ideas.

[@colinkelley6493]

I made 35 gallons of wild elderberry wine one year. It made the best wine I ever had by far -- like the best port wine you can imagine. I let a gallon go to vinegar -- best vinegar I have ever had. You guys might think about it. There reportedly are wild elderberries in Alaska. About a month ago till about right now, you can get two or three gallons of berries from a single tree. Really easy to pick. Really easy to process. They are very tart. You have to add sugar, but they are quite good for you.

[@dossnone4554]

My granma used to spread pork lard on fresh sour dough, with a bit of salt. When I got home from school. It's poverty food, but I love it.

[@hammerhound168]

If you" start " with a little water in the pot when rendering lard you will avoid burning the fat. Then after the liquid lard separates from the cracklin's the water evaporates.

[@TheAmazingHuman]

Stealing as kiss while making dinner... how cute. 💕

[@RonRay]

You guys exemplify the best of what this life has to offer.

[@arkhamknight1853]

You said it perfectly. I’ve been trying to figure out a way of saying what’s so appealing about this lifestyle and that’s it.

[@henriettadodds8330]

You are so right.

[@AM-br4ix]

For sure I concur!

[@titustelesco2870]

100%

[@alunwheeler3422]

Kissing over dinner literally how sweet I just love you guys some videos are flick through but when I watch your videos I am glued to the screen

[@kellyhawes8901]

Good to see you putting more up for winter. Especially because you make such wonderful food with all you can and preserve! Maybe add a little less water to your rose hip so they thicken more. I also love harvesting herbs to dry and save, make vinegars and oil infusions. Nothing like reaching in the pantry ( or up on the shelf) to grab a bit of summer in the middle of a snow storm! ♥️

[@butfirsthomestead]

when I heard him say “leave a couple for the birds”, I just had to click that Subscribe button❤😊

[@myamazinglife4389]

My stepdad was a great chef. He used to dry the peppers like that but then when he wanted to use them he’d crack off the tops and shake out the seeds, boil them in water to hydrate them a little, and then cut them open lengthwise and scrape out the flesh. It tastes amazing in some recipes. I hope you see this

[@Stevie37]

I was able to make a fermented hot sauce with my air dried peppers this fall! Recipe called for fresh but I figured that since they sit in a brine for about a week anyway, it should work... And it did! Worked great. It's incredible how versatile peppers can be.

[@hannahkayee831]

@@Stevie37 I need to try this!

[@lindapetersen1800]

Oh Oh How I wish You lived by my son he is a great cook also preserving and making WINE he is something else watching you is like watching my son cooking in his kitchen I LOVE THAT SON OF MINE!!!

[@Jonathan-wo6kf]

I have watched every one of your videos and absolutely love your channel. Today is my birthday and seeing a new 30 minute video from you two has absolutely made my day. Thank you both for being so awesome! Edit: Thank you all for the birthday wishes. It made my day!

[@net_marie3153]

Happy Birthday! 🥳

[@realdealteal111]

@@net_marie3153 happy birthday Jonathan

[@Mel-vu9ss]

Happy Birthday!! 🎉🎉

[@winnietheshrew2957]

Happy birthday! :)

[@lauretteguerbette557]

Joyeux anniversaire

[@joellenbroetzmann9053]

All that great vitamin C! Super job.

[@kathleenpitt1981]

It looked like Bandit was pointing on the cranberries. It must be fun to get out to forage again, especially when you can see better without the foliage. When you made cracklings, all I could think of was corn bread with cracklings! Now I’m hungry! Those meatballs looked delicious and those sauces sounded so good. Some substitutes are better than the original. Now on to the wine.

[@janakujawa1629]

The ketchup, hot jelly and meatballs look great!

[@sherryrorabaugh3359]

You guys are almost to 500k subs. It's been a journey! I subscribed around 30k or less. I can't actually remember. You two feel like family. So proud of you both!

[@markbrown6236]

Ya, I found this channel during their move from Oregon. It has only gotten better over the years.

[@sherryrorabaugh3359]

@Mark Brown I agree. The channel has improved tremendously. The editing, photography is professional quality. Plus, they keep it real whether good or bad. I love these guys, and talk about them like everyone else should know them. Their content is exceptional! I can't say enough good things. Thank you for sharing!

[@denisscott3073]

Hi guys 👍 thanks so much for sharing this video update 🤔 great video thanks again some great tips 😀 thanks from the UK 🇬🇧 😀 where its very windy and raining to night 🌙 keep safe say well and enjoy this video 👍👍👍🇬🇧🇬🇧🇬🇧🚌🚌🚌

[@mollipopification]

super excited to see the pantry tour for this year! y'all have been making some really cool stuff :) also curious to see how the wine turns out! thanks for another great video.

[@bybiddie]

I honestly couldn’t love you two more. A more copacetic couple could not be found. I just went out and clipped my sage to hang to dry!

[@organicgreenpeace6360]

fella asleep at the end it was like a little relaxing movie haha i bet it was delish

[@luckyrobinshomestead]

I've been thinking about making the rose hip ketchup this year. We have a bumper crop and are just waiting for a frost. Usually I only dry them to make tea. I've been bingeing on your videos and have made it through the first year so far. Really enjoying them.

[@Huhahuh-s2n]

Watching your videos always feels like Christmas morning or the entire holiday season to be frank! 💖💖💖 You two make living off-grid like a piece of cake! Anyways, your home-made ketchup and chili jam 🌶️🍅🌶️ and the blueberry wine 🍷sounds perfect for winter! Many blessings!!

[@frasersgirl4383]

So true!!!

[@mikedeloye8060]

Great segment the outdoor work is done and now you just got to finish up a few things on the inside. Winter will start to kick in in full swing and you guys can shift into winter mode. Ice fishing can't be far behind. Again great segment thanks again

[@DiT555]

Red currants can be transferred (dug and replant) into your garden and with your care they will be prolific. My grandma used to have red , black and white currants along with gooseberries in her garden.miss them so much . Usually we buy berries during the summer but they are so expensive coming in tiny boxes. Great video. Cheers from Toronto

[@julietataryn2130]

Just what I was thinking.. why don't you just dig a few and plant in your garden.

[@pookiehoney]

Great idea! Plant a bunch of them around your house 👍

[@CoryRizzMMA]

That ketchup looks FANTASTIC!

[@pattiamperse4400]

Generally u can find currents around deadfall, somewhat boggy (not too much). And currents will come in clusters rather than individually. Currents r my absolute fave. When I make jelly I combine current & raspberry together….sooo delicious & the color of the two is amazingly beautiful! Hope u found lots of currents, Patti

[@katiedobson1993]

I found a few currents last year I am new to Alaska at first I thought they were the high Bush cranberries and then I was corrected they were so amazing

[@davidbuben3262]

It all seems so peaceful, and for the most part it was for me also. But for the least part it was lethal. It came down to the survival of the fittest. Or/and the smartest. "Tricksy I was precious" lol. That 70s show. Hard for me to believe that was 50 years ago. ...I'm a dinosaur. And a charter member of the devil's club.

[@superterminald3827]

Consider painting the outside of some of the mason jars to protect the herbs from sunlight.

[@Angela_Alaimo]

You can also stick the jars in a sock to keep light away

[@wasidhasan9886]

Everything I have ever seen on KZbin is nonsense, but you guys are awesome....and u both were so lucky u live in such a buetiful place ❤

[@jenniferpatrick1389]

I find sage hard to use , it’s very strong, so I made smudge sticks x

[@Trent_Collins]

Another awesome video, love the life you two are living. Here in Newfoundland/Labrador Canada we fry bite size pieces of salted pork fat, it is a very traditional way for cooking many many dishes. We mostly have it poured over boiled salt cod fish and potato’s. Here the bite size pieces of fat are called Scrunchions.

[@slowly_radish8374]

I learned the hard way- it takes a lot more habanero for my peach/mango chutney as canning tempers the heat. Wish I could taste your ketchup & cranberry jam! Smellavision would be good too. 👍👍

[@selenemendozaramirez3622]

Mint for mexican albondigas, delicius!!!! greetings from México!!!

[@bridgetbeaty7507]

If I have said it once I have said it a thousand times, you two are definitely the most legitimate couple doing homesteading and off the grid videos. So many people would trade up everything for the life you two lead. Thank you for the videos.

[@sharonhilliard3780]

Another successful canning of wild berries sauce . That looks delicious , you can almost taste it through the camera lens . Another great video you guys , I wish I was in Alaska right about now to taste test everything .

[@cherylmatthews9270]

For your herbs you can actually seal your jars of herbs by using a brake bleeder and use a wide mouth and/or regular mouth depending on your jar sealer from a Food Saver. Take the brake bleeder hose and put it in the wide mouth or reg mouth food saver sealer hole and put on the jar then pump the brake bleeder to 14lbs pressure. When reach the pressure just pull the hose out of the hole. Your jar will be dry sealed. I have done this for about 2 years now since I learned it from Rain Country. She shows in-detail how to do it. I hope you try it out. Have a wonderful day in Alaska. Also you can pick up the brake bleeder kit on Amazon for about $20.00.

[@bjbarden2070]

Thank you for sharing with all of us. I ordered your large calendar. I'm so looking forward to Arrieles photos.

[@morgansword]

I enjoyed this so much that I shared it with lots of other channels on the east coast that are into firewood or lumber, some farming channels that I share with know my name and respond quickly letting me know that they enjoyed it as well. I want to see you hit the million subscribers ... even my car channels love it as most people love travel and you kids do a wonderful job of showing alaska to its full potential

[@mariagraham8752]

You guys are awesome love watching your videos my husband was a cook for 50years he is an awesome cook. he is retired now but he still cooks for me. Happy Thanksgiving day.

[@mariafalero5031]

Me encantan son una bella pareja, se ve lo bien que se llevan. Comparten todo, Dios los bendiga mucho y sigan enseñándonos todo lo que saben 🙏🏽🙏🏽🙏🏽

[@pinschrunner]

Es verdaderament admirable como se llevan bien, Verdad? @Maria Valero. Siempre we puede editar.....

[@manetheren51627]

❤❤❤

[@sarah33774]

My grandmother would make an amazing cornbread with cracklings added to it. It was absolutely delicious. Watching you guys with the cracklings reminded me of that cornbread and now I want to try and make it😀😀

[@AmandaSparkle]

So excited when I received this notification! I absolutely adore you and your family! Bo & Bandit remind me of the Smoky and the Bandit films! Looking forward to the next one! Much Much Love! ❤

[@cindynielson4231]

All of this looks so yummy. TFS

[@nkb1]

I love that pop when the jars seal. It's so satisfying. Do you save the cracklings when making lard? I remember from the Laura Ingalls Wilder books that Ma saved the cracklings to season the meat and cornbread during the winter.

[@summercorey5463]

Love y’all! Thanks for your inspiring videos, really look forward to them!!

[@kdavis7525]

Cracklin cornbread with a big pot of beans and fresh sliced onion! Yum!

[@timmaggard8862]

My kind of meal!

[@koololdster]

Thanks for this video! This made my day. You two are living the life authentically. I'm sure all your hard work and fresh food are keeping you healthy too!

[@SamGreenslyfox]

“That’s a spicy meatball” was said in Nintendo’s Mario voice for me 😂 everything looks amazing as per usual! Great job both of you 💛🍂

[@RatdogDRB]

Bo knows ! Bandit's ready. Happy boys in the field, helping with whatever task is at hand. Those recipes look and sound very tasty. Well done on those dried peppers too. Lard makes the best pie crusts, biscuits too. Some fine eating in store this winter, that's what makes enduring winter a little bit easier.

[@rockinroxxi3710]

Got my Alaska calendar in the mail today! I got the big one because your photos are so awesome and inspiring. Thank you 🙏

[@SimpleLivingAlaska]

Awesome thank you :)

[@theweatherisaokay4964]

I just saw a few videos someone collecting mushroom in Sweden and now here I am watching you picking berries. I wish I can get something to pick or collect too, here there is nothing to collect or pick.🤣 Love the end food tasting.

[@hayleilei9604]

love this episode! i'm pretty sure ketchup was originally made from mushrooms and was a popular condiment on ships! so you can make it with whatever you like. also, have you ever had swedish meatballs with gravy and lingonberry jam? your meatball and highbush cranberry jelly combo reminded me of that dish, which i think you'll really enjoy if you've never tried it! you just use your jelly instead.

[@lh7501]

Ketchup comes from the Hokkien Chinese word, kê-tsiap, the name of a sauce derived from fermented fish. It is believed that traders brought fish sauce from Vietnam to southeastern China. The British likely encountered ketchup in Southeast Asia, returned home, and tried to replicate the fermented dark sauce.

[@thatsalt1560]

@@lh7501 Interesting!

[@thatsalt1560]

We do make meatballs from moose in Sweden too, so yes. :)

[@kellywalker8407]

If you have a good potato harvest I have a technique to freeze-dry that just takes winter cold and a warm woodstove. I can stuff 6 lbs of taters in a sandwich bag and they rehydrate beautifully with great taste and white color.

[@kandiwooldridge8219]

I'm super happy to see your post today, knowing about our bad weather cyclones we have had. I was raised gardening and canning. I enjoy all that you both stand for. Sending you Love and Light. ❤❤❤

[@tracyjohnson8057]

Please don't take this the wrong way. I just found one of your vids last night and tonight I have been watching and I am really enjoying them. Your names are Erik and Arielle? Seriously lol that might be the best thing ever.

[@Tricky5496]

Ok i am putting this out there IF there is EVER a Apocalyptic type event and i somehow survive I WILL be coming to your house and PRAYING that you also survived so i would NEVER EVER have to worry about being hungry again !

[@leabinales]

love the videos again...wanting more and more, maybe longer videos next time

[@magdalenapacholik1856]

In Poland we do actually eat lard on bread .. we leave the craklings and add salt sometimes meat (I love it that way). We put it in the jars just like you and than we spread it over bread ,put some pickles on the top and I swear it is delicious 😊

[@bc30cal99]

My parents were of German ancestry and Dad talked about eating "brot und schmalz" when they were kids.

[@magdalenapacholik1856]

@@bc30cal99 that is it! In Polish it’s called Smalec and it’s perfect for cold winter days 😊

[@judyjenson2918]

You guys are great.

[@kimeverhart6253]

I really and truly love and appreciate your videos! I know you must put much thought and effort into them! They are always fun, informative, inspiring and incredibly beautiful. Thank you so much. Your videos are always the most anticipated of all at my house!♥️

[@vanessaadams9145]

Dry those tomato skins and seeds to make tomato powder 😁😁😁 it's awesome

[@KodiakThunder]

Covering the jars (paint, duct tape, anything) will get rid of the issue with sun degrading it. Painting can be made artful easily, and leave a window to see in

[@PopsieLouisiana59]

Was thinking if they get a fridge box out of a wrecked cruise ship, drop it in a neat 4 foot hole, bear proof it, great storage. Saw some shipwreck salvage places in Alaska.

[@greeneyes2256]

Painting herb jars would be perfect for Arielle. If she sold some on Etsy, I’d buy them.

[@alexpaxton9444]

Fun winter project could be building a cheap indoor hydroponic setup with a growlight to keep herbs going year-round Throw the thyme in a covered bowl/bucket and shake it for easy processing next time :)

[@andreeadumitru4764]

You've made so many cool things this year! You're gonna have a delicious winter ahead

[@JuliaKadauke]

In germany winters are too cold for oregano, too. My mom grows it in pots and brings them in the house when it gets too cold. You could try that

[@peacefulwife5199]

I laughed so hard when Eric said, "That's a spicy meatball." That's a classic line from 1969 Alka Seltzer commercial. LOL The first part was "Mama Mia" 😂😂🤣🤣😁😁😂😂🤣🤣 Yummy stuff. You two are just the "Bees Knees" !!

[@waddeym]

I remember that!

[@allaowens2268]

Guys, try to make spruce cones jam. Very healthy, with a honey flavor.

[@megankerr297]

I have wanted to try canning for awhile but I am nervous about using a pressure canner. You guys have inspired me to actually try. Thank you

[@moonviolet27]

I have had my pressure canner for 3 years and last weekend I finally used it 😂 I canned black beans and it went fine. You can do it!!!!

[@Bear-yh6cv]

I am soooo jealous of you guys, that just looked amazing. I’m learning so much from you both, love this channel

[@gregyohngy]

Made wine a bunch but still learning. I would have added the yeast to the solution in the bucket. Use an airlock or have your lid left ajar for the CO2 to leave. The simple way is to just wait 2 weeks and then bottle. I tend to start drinking right away. Chilling in the fridge clears the wine. My method isn't the best. I just can't wait a year. The sludge in the bottom is your yeast for your next batch, btw. Reused my yeast for years. Using a cheese cloth gets the Blueberries out easier from the fermentation container.

[@nancydavidson9896]

Now I am starving after this video. When you guys get cooking, I am jealous. I used to love picking high bush cranberries! Terrific treat. Blueberry wine! I can hardly wait. Have you ever thought of doing a video on all the different combinations of herbs you use for tea? I think it would be amazing. I love your creative sauce ideas! Thanks for a wonderful video. Photography was also spectacular.

[@caycebrooke5754]

After a hard day of feeling miserable with the flu, I see an upload?! Best thing to help with the misery! ❤️

[@dharmaslife]

Plant berries along the inside of the fence of your orchard!

[@darrenrieger4343]

This may sound weird, (and you guys may hate it), but why not make fruitcake!? It will store for months on end, even at room temperature. I know that it's typical "granny" food. But as a guy in my 30's, I love it! 😅🤫😔 (Maybe slip a little Cowboy Candy in there to make it interesting?) 🤏 Great video as always, love you guys!

[@Keachybean]

I love fruitcake. Don’t know why it’s so expensive when everyone says they hate it.

[@farmyourbackyard2023]

White sage Is approaching endangerment. It’s a great herb to grow and save seed, or to propagate by cuttings To make sure that it is preserved for future generations.

[@bluefrog5828]

You kids are so good at homesteading! You’re inspiring!

[@TheTombstone3]

Have you ever tried making hot pepper jelly from Jalapenos; it will be green and it is good with cream cheese on crackers.

[@myoutdoorlife3833]

I can't even begin to tell you how much I love this channel! I love your lifestyle!!! So, two years ago my wife and I experimented and made some high bush cranberry wine....needless to say, it was AWESOME! I highly recommend you try making some! 👍

[@Angela_Alaimo]

I LOVE blueberry wine. I don't know how to make it but I make blueberry and wineberry infused vodkas. Ends up being sort of a velvet hammer 😉 Take care, and your condiments look fantastic. Well done xo

[@JimPeachley]

From years of picking berries as a kid, my wife suggests using a large coffee can with a hook on it for your belt. It frees up both hands for picking, sorting and feeding. LOL. That jelly has my mouth watering.

[@gordonbchristensen8727]

Always enjoyable cheers 🍻