Seven Days of Food Preservation ~ Week 2 of the

[@margieschatz7610]

Thank you for sharing great examples of preserving! I live in a suburb of Los Angeles and have a small yard, but planted over 100 tomatoes and 60 peppers and a variety of other veggies by growing vertically. It's just two of us (with nearby family) and we've already canned 70 quarts of tomatoes and have 20 gallon bags of tomato sauce and have refrigerated saurkraut, pickles and pickled quail eggs (from a friend), dehydrated peppers and cherry tomatoes. Have lots of greens and I like your idea of powdering. I guess I'm a homesteading city gal :)

[@monicag.1527]

You really are! Wow, that is encouraging to hear! I hope you are documenting your journey somewhere. Sounds like others (including myself) could learn from you 😃

[@skiperdog]

I’m nearby in OC. Need to work on my gardening and preserving skills. I can grow it but preserving is a whole new ballgame!

[@marlaherrington5320]

Corn cob jelly is my husband's favorite I've been making it for him for years

[@analemus3815]

I canned 7 pints of chicken bone broth yesterday, first time I use the presto pressure canner. I was so scared but I did it!! Yay it’s so exacting!! I posted it in Instagram if y’all are interested to see it!!

[@justpatty7328]

Right on- way to preserve for the future. Canning is addictive. 👩‍🌾

[@OkieJammer2736]

GOOD FOR YOU!!! And you are encouraging others too - including me. Gulp! My first time with a pressure cooker- coming up. 😳😊⚘

[@susanturner1171]

I have my Mom's old pressure cooker. Old as the hills and not for canning but it has relieved my anxiety so I think a pressure canner will be on my birthday list!

[@ShockResistor]

Great job teaching your children useful life skills that they can take with them to adulthood and pass along to their own children! It sure is refreshing to see parents and kids doing things together instead of just laying around staring at screens!

[@Favorite-catNip]

Hi. Yes agree. A childhood friend mom always always asked for help picking blackberries for jam/jelly. Most enjoyable memory.

[@elaineguevara8557]

With the cobs you should try making broth with them. I add onions , garlic and cook for a few hours and then pressure can them . Great for soups and basic for rice.

[@dorenemadrzykowski8426]

That sounds good. Better than jelly. How does that even taste?

[@lindaray8352]

The corn cob broth is so delicate. I've used it to make a simple brothy Asian soup with green onions, garlic, soy sauce and a long pasta. It is so good, a lot like the broth for egg drop soup.

[@elaineguevara8557]

@@lindaray8352 awesome I just roasted corn for canning relish and now I have a pot of the cobs cooking for more broth.

[@lindaray8352]

@@elaineguevara8557 I meant to ask earlier, but ... life. What's in your roasted corn relish?

[@dianecelaya1354]

That's a fantastic idea

[@maggiesaylor3578]

I agree 100% about “small batch” preserving! It makes it manageable, which makes it fun! Stress-free canning at its best! You are amazing and I love seeing your videos😃 Keep up the great work!

[@deborahcrutchfield5022]

I totally agree

[@JustTheTwoOfUsHomestead]

God bless you Jessica...you are such a hard worker and devoted loving mother. Praying that all is well with Gabriel 🙏🏻

[@moniquefuselier7711]

Sorry y'all had the scare with your son this week, but great job persevering through the scare and all the out-of-the-house errands this week.

[@Ali-ct3xc]

I'm in awe of your knowledge and organisation! I don't have a big garden and the English weather is unpredictable but.... I've started growing in pots this year and got my first 4 chickens this week. Thanks for sharing your skills xx

[@binamom2797]

Tell your kiddos they should be proud of themselves for all the hard work helping get the pantry fun! It's nice to see family working hard together (even though it isn't always fun)

[@sommersonne9466]

I’m so impressed by this!

[@sort_of_a_homestead]

Thank you so much for creating this challenge! I have had so much fun with it and really pushed myself to stick with it. I've been sharing what I've done with my friends on FB and IG. I was nervous about posting, thinking it was silly to be so excited about it. But so many of my friends have loved it and been inspired to join along. It has been a blast!! Thank you!

[@americaneden3090]

You're a brave woman standing over those steamy peppers 🌶! I sneeze whenever processing or cooking hot 🔥 peppers 🌶

[@gretchenarrant8334]

What a wonderful challenge this is. I hope you do it every year!! I can't do everyday, my back won't let me, but I do small batch canning as I get things. I really enjoy canning! It's addictive!! Ilove your channel. You children are wonderful. You have such a calming demeanor. Thank you for wonderful videos and canning lessons. God bless.🥰🙏💕

[@jantrewitt4058]

You are so knowledgable on all this preserving, you're amazing!! You are an inspiration to everyone who is a canner.

[@nylenyap3933]

And those who aren’t canners YET as well! New subscriber…so amazed and impressed!

[@BecauseIAMAGirl2011]

I really enjoy these videos!! I've learned so much!! I'm constantly saying "i learned_____ from three rivers homestead.

[@lisaolson1345]

So glad your boy is better!

[@AndreasCreations]

I really enjoy your channel and how you explain what you are doing. Love that your kids are involved. Blessings

[@sharonbrown2352]

I take a needle and thread and string up my Cayenne peppers and once dried, I just use them as needed.

[@tinagillhamevans667]

Well I never knew you could do anything with corn cobs. You learn something new every day

[@jennifercline6866]

Corn cob stock is good, or you can dry them and husks for firestarters. I haven't tried to make corn cob jelly yet but made stock this year so I still might.

[@lindacooper4542]

That beautiful little baby boy is enjoyable on every video. I am a great grandmother, and was wishing I was there to help you out. You would have no trouble getting me to hold and love on that little fellow.

[@pennythompson6773]

We discovered corncob jelly at a Amish homestead years ago. It was sooo good. We moved to Colorado and a recipe came in the mail. It is sooo good.

[@christywoffinden1592]

I have been doing small batch preserving for 47 years. I worked full time and put my hubby through school. Then i worked for 30 years and raised kids. I only had time for small batches each night after work. Now i am retired and gardening and helpi g with grandkidz i still only have time for small batches

[@perkinsparents3164]

I have such fond memories of helping can and preserve food with my mom, siblings, and grandma as a little girl. I love seeing your family work together! We didn't love it then, but I treasure those memories now. They will not forget what you teach them. My grandma has been gone for over 20 years and I have followed her example in my own family. We always cut corn off the cob and froze it since I was a little girl. If you use a regular sharp knife, you can get twice the amount of corn as what I saw you get with the pampered chef tool. I got one too and hated it because it leaves so much left on the cob. I've tried every gadget and gizmo out there and a regular knife truly is the best. Once you have cut the corn off right next to the cob, turn the knife around and scrape the same sides as well. This gives you the juice and alittle more pulp. The part close to the cob is also the tastiest. We used to love taking the left over cobs and shucks to the cows. They thought it was the biggest treat...that and watermelon rind. It was fun to see how fast they'd come running.

[@teresatrump8366]

I love that tool from Pampered Chef. Made my job so much easier last year. Love how your children help.

[@bethenyauker4727]

Great job!! I've been doing small batch as well this year. I have the same corn scrapper and it's a life saver! This week I put up pasta sauce, salsa, jalapeno mustard, more green beans, more zucchini.

[@denaetak1147]

Awww...7 kidos! So cute! Love this challenge. Came here from Living Traditions homestead!

[@daisycouchfarm2464]

It’s so inspiring to see how many different ways you are able to preserve the same ingredients like corn, I feel like you’re opening doors for me!

[@lindaa1148]

I bought that same tool for corn this year. Certainly faster than I was last year. Will have to try the bunt pan with it. Always learn something new!

[@shelbycorey6785]

I have canned corn , mexicorn , tomatoes, green beans and blackberry jam so far . I got to can tomato juice and salsa . When the apples and pears are ready I will be making jam and canning them. I love preserving for the winter.

[@drummerlovesbookworm9738]

Remember to dry some corn husks to make corn husk dolls! There are videos I’m anxious to try for making other things, too! Corn husk roses and such. Even a Holy Family of the dolls for Christmas! We made little bunches of lavender tied with ribbon this year for Christmas decorations…for the tree or a garland. I was thinking corn husk roses and corn husk dolls could be cute ornaments, too. I am wondering what else we (me and the grandkids) could make as by-products of our food preservation for holiday decorations!

[@aramintaverwys1934]

Awesome job Jessica!!!! BTW, I loved the hot sauce taste testing!!! Very cute!! God Bless you all!!! 😊😊

[@OkieJammer2736]

Wow. Wow. Wow. IMPRESSIVE and educational and precious to see your family's involvement. I hope you can get a full night's sleep. Liked and subscribed. THANKS TO YOU AND EACH OF YOUR HELPERS.

[@karenshady8129]

Hi from Australia...I’m new to your channel. I think you will fast become one of my favourites. Thanks so much for your knowledge

[@glendaharding4884]

I'm just loving your videos, always informative and fun to watch!! God bless you and your family!

[@momthebest5908]

Kevin & Sarah at Living Tradition Homestead recommended your channel. I’m glad I stopped by. 😀

[@JessicaSunshine]

I love dried sweet corn as a salad topper.

[@imaprepper1866]

You amaze me of all the food you preserve and your children helping you. God bless.

[@ArtGardenFoodExpressions]

I canned some beautiful red beans that I can't stop eating. This is my 3rd time to can them this way. I am new to the prepper thing but I have accomplished so much. Living in Texas, this last winter and all the bare shelves got me seriously thinking. Wow. jelly from the corn cobs. by the way, canned corn is one of my favorites.

[@melindabanning4497]

Did you do anything special to your red beans when you canned them?

[@ArtGardenFoodExpressions]

@@melindabanning4497 yes mam. Go to my channel and there is a video showing me canning them and what I put in them. I think it's the fifth video.

[@jackieburnett6881]

You are really a busy mom! I love watching you and especially how you teach the children and their helping!

[@sharonbrown2352]

Great motivational video to put it up no matter if it's a small amount or not.

[@SavvyOrganicsFarm]

Came over from living traditions to check out your channel!

[@jeanetteshaughnessy9518]

Thanks for sharing; you are an inspiration.

[@dierdregoodrich4512]

Making chicken carcass broth and bread pudding from stale bread and croutons. I love homemade stock and bread pudding is a great treat when the kiddos come downstairs to start their day. 😃

[@kathysparks6338]

Thank you, for sharing your week with us, enjoy watching the children help and taste test what you make together, no worries about the baby being a bit fussy, it's wonderful to see him in the videos too, God bless

[@ThePurposefulPantry]

What a great challenge! I've been loving watching it all happening on IG!

[@kedeglow2743]

Thanks for another great video--I do the same thing with my tomato sauce. I make plain tomato sauce with just tomatoes, peppers, and onions. I whiz it up really fine in my Vitamix (my family likes really smooth sauce, and my Hubs can't have seeds) and can it in quarts. I usually try to get 75 quarts a year. I use the sauce for all kinds of Italian dishes, Goulash, Soups, etc. In addition I can homemade my special salsa and condensed tomato soup in pints and pizza sauce in half-pints.

[@carolynmoody9460]

love all you do.. Blessings ❤️

[@karenlyle322]

Great video!!! Small batch is the way to go 😀

[@carolwhisenhunt7504]

You are truly amazing!!!! Love these videos. Benjamin is growing so fast. I learn so much from you. Thank you for sharing. I watch a video and wait for the next.

[@maeve628]

Thank you Jessica, for sharing all your preserving expertise! This year was my first time canning and I successfully canned some dill pickles. I felt so proud when they all sealed!

[@hazelbrownfield2862]

And your videos are an amazing inspiration for someone new to Homesteading and preserving...thank you!!

[@lorimiller2664]

Thanks so much Jessica! Appreciate you sharing your knowledge 💕🙏

[@jenniferrosario1489]

You can also use the corn cobs to make corn or vegetable stock

[@linds1986]

I love these videos! I'm learning so much from you. 😊💗

[@debbiemusgrove676]

Always learn something new from you.

[@VictoriaPaxton]

You're so blessed! Your kids are absolutely adorable

[@lindadean6909]

It wore me out watching you all do your canning😄😄😄 You have some great help.. I can but I am older so I only can in the winter.

[@emilyribnicky9410]

You are just a wealth of information for me! I’m preserving more this year than I ever have and your tips are awesome- freezing the random tomatoes that come on first!?!? Why didn’t I think of that!? Great video! Can’t wait for the next one!

[@rosaliebuist2334]

Thank you! I grew up canning, but haven't done it by myself as an adult. Was telling myself I would do it this year on our new (1st time) homestead, but this house came with a glass top stove. So glad to hear your tips on canning on this kind of stove! Makes me want to try it, after all!

[@leahathome2883]

You have so much food preservation knowledge. Thanks for sharing!

[@maryschmidt6945]

You can dehydrate green carrot tops, grind, use as green powder to sneak into eggs , meatloaf, muffins, bread, whatever. Gets hidden vegetables into items for increased nutrition.

[@MennoniteFarmhouse]

I just found you on Instagram and new subscriber here… my first month and half of my marriage I canned every day…. I love this series… it’s lovely to follow.

[@deborahcrutchfield5022]

I agree that’s What I do small patches. I canned 9 1/2 pints of Chow Chow yesterday. Good video Next time I will make corn cob jelly . Thank you

[@jojo-tz2ym]

You amaze me with all your knowledge

[@susan-almosta_farm8823]

Love all your ideas of preserving and how you explain it step by step! Thank you!!!!

[@mariagomez5135]

What an awesome video thank you your girls are so sweet and helpful God bless you 🌹

[@ms.royahrens8777]

So love the interaction with your children and swing them participate in the preserving processes. Thank you for sharing-hopefully next year, I can participate as well!

[@jeannedennis5863]

I've been making lots of jelly. Peach, maybe, blueberry, strawberry. Nothing better. With my basil, I chop it, add garlic and olive oil. It's so good in spaghetti sauce, used in soups, used in baked chicken etc.

[@bearzhere]

I like the small batch. I am older and have to take rests alot due to health issues, so this is perfect for me. I am still overwhelmed with everything but its alot better doing the small batch method for sure. Our garden has overproduced once again so I have been donating my excess to our local food shelf. Last week they got about 30 lbs of cucumbers and zuchinni. It is nice to share and help others! Thanks for another wonderful video!

[@janellkunkle5169]

Make my corncob jelly from red corn cobs. When done it tastes like apple jelly. It's amazing. Utilize local farmers to get the red cobs.😉👍

[@NatureGirl58]

With the dried corn you can fold the the plastic sheets on the the dehydrator in half and all the corn rolls into the centre. You then pick up the plastic sheet and funnel the corn straight into the jars in one go.

[@bayoubrats384]

Hey jess, great video as usual, love how everything is a family affair. God bless!

[@cynthiamyers4265]

I'm glad your son is okay! We harvested all our onions this week and dried most of the tops for green onion powder -- so good. (I don't have a dehydrator -- I spread out the tops on the racks of the oven in our RV, with just the pilot light on. It takes about 24 hours a batch, but it's no work and uses very little propane.) I also started another quart of refrigerator dill pickles and canned half a box of peaches. Oh, and I froze some paste tomatoes to make sauce later.

[@lorita3488]

Root to Stalk Vegetable Broth Homemade broth is one of those things that is SO worth it, but can feel like such an effort. We love this root to stalk broth because you can save up all your vegetable scraps in a non-reactive freezer container and make it when you have an extra hour in the kitchen. Our favorite part 5411207about this broth is that you get to use the parts of the vegetable you might normally compost, so it's like making delicious broth for free! Serves: makes approximately 1 gallon broth Ingredients ⦁ 3-4 leeks, green parts and ends ⦁ 1 bunch of carrots, tops and bottoms plus 3 whole carrots (remove large parts of green) ⦁ 1 zucchini, roughly chopped ⦁ 1 bunch of celery, tops and bottoms ⦁ 1 large onion, quartered or 3 onions tops and bottoms ⦁ 1 handful parsley ⦁ 1 handful thyme ⦁ 2 cloves garlic, peeled Instructions ⦁ Dump your vegetable roots and stalks in a large pot. Fill the pot until the water just about covers the vegetables. (The ratio here is about 4 cups water to 3 cups vegetable scraps). Turn the heat to high and bring to a boil, then turn the heat down and simmer for 40 minutes to an hour. ⦁ After the cooking time is up, place a colander over another large pot and strain the broth into the new pot. Season with salt and pepper to taste. The broth will keep in the fridge for up to a week, or freeze for several months. ⦁ You can also make this broth with whole celery, carrots, onions and whatever else you have, so if you don't have a stockpile of frozen vegetable scraps, don't feel left out. ⦁ Here are some other ideas for vegetable scraps you could use depending on the season: asparagus ends, green bean ends, carrot peels, fennel stalks and bottoms, pea pods, chard and kale stalks, cucumber peels, zucchini peels and ends, dried mushrooms, herb stems such as parsley, oregano, thyme and cilantro

[@americaneden3090]

Thank u! Wonderful suggestions 😊

[@ahill1945]

He's just helping you tell us about the carrots.❤

[@katjafarbenfroh8646]

WOW I`m impressed ....and have just seen monday ! August is my canning month too. I love to see what you and your family did together. I will try some things , f.e. we boil the water n´stuff for salsa but I also cook the glasses so I try it your way. One "recipe" I tried this year for the first time: Blueberries in a glass, pressed down, close, cook glasses at 80 C (sorry, not F) for 15 min. They look good so far (5.8.) and I have just the berries and no sugar. Thank you for filming!!! love from germany 💚🌳💚

[@heather7260]

My sister calls my sisters and I sister. Every time you say sister it reminds me of her.

[@pamriquel]

If you have any left over pickle juice. It works well to add to new salsa. Very flavourful 🙂

[@heatherfisher4756]

I made some corn stock out of my corn cobs a few weeks ago. It was amazing!

[@edensgarden1775]

Thanks for these canning recipes. I'm just starting my canning for the year.

[@julieclevenger7122]

When you dehydrate your corn to use for soups, could you also dehydrate the other vegetable components like onions tomatoes beans etc to make a soup mix and mix it all together ahead?

[@AndreasCreations]

Yes you can. Back packers do it all the time. :-)

[@kukaburraFM]

Yes indeed! Herbs, too!

[@threerivershomestead]

Yes. I usually do that at the end of the preserving season.

[@traceymcpherson8095]

Have you ever made sauerkraut salad. Sauerkraut, green pepper chopped small , carrots the same oil cooked with sugar poured over the mixture and longer it sits in the fridge the better and better than store bought.

[@jansamm5938]

I just found your channel. I love this

[@Favorite-catNip]

Hi. Yes. I did notice immediately the glass top. We have one.but are not canners yet. HOWEVER. I was strangely drawn to an enormous lt.Blue enabled pot. Still not used. In our storage. But we have a spare electric Burner glass. Conducting thing. Also in a box. But in a pinch it would work immediately as extra heat source. Enjoy all the posts.

[@dr.rev.lindabingham]

Blessings to all!

[@rethawilson6289]

T u so much for info. I'm going to do the corn with salsa this week. Enjoy your videos so much

[@Sandrashideaway]

New subscriber here. Your family is sweet! 💕 You've gotten lots done! 👍 I've got that same Excalibur & my dehydrator is going now with bananas and apples. 🍎🍌

[@DawnykaPeterson79]

I'm so sorry your son had that bad reaction. It just hard to watch your children have things like that. I'm glad that he is safe and it calmed down. You always seem so calm and able to handle things. It really takes a lot to be able to be like that. I much admire you for that. I know that you have to stay calm and situations but you just seem so able to do it over everything and it just is something I want to work on and take from you as an example. That was really awesome to know about the corn. I have never heard about corn cob jelly. But I really like that idea and as well as the idea that someone posted about using them for broth. We are allergic to the yellow corn but we can use white or blue. But I think we could still do the corn cob jelly with the white corn cobs.

[@maryegerton6848]

Hi Jessica. I was just wondering if you blanched the corn on the cob before you dehydrated it? Could I steam it off the cob, then put onto the trays?I am getting a new Excalibur today, and I am so excited. I love dehydrating all the stuff. Thanks for a great video ❤❤

[@tdewtx]

Thrifty chic housewife takes the cobs and makes corn stock. I seriously want to try that.

[@carolclarkson4859]

Oh man. You seriously need a freeze dryer. We use ours to preserve almost everything. A little pricey, but worth it.

[@Cajelais2024]

the corn salsa looks so yummy i will keep the recepe

[@traceyTibbles07]

We also have a dairy anaphylaxis here. Not fun, but soo easy to cook without dairy. Look forward to seeing dairy free recipes here👏

[@cindynielson4231]

Amazing lessons. TFS

[@jaceanderson9345]

Yummm... Love all those corn ideas!!! Doesn't the corn salsa need pressure canner, too?

[@threerivershomestead]

It doesn't need pressure canned because of the vinegar

[@kimberlylholt]

I can remember my Mammaw canning green beans on open fire outside in the backyard.

[@jennifermeadows5193]

I have also been trying to preserve daily this month. I love your videos! Can you give more ways to preserve zucchini other than shredded in the freezer for zucchini bread.

[@jenniferr2057]

I dehydrate in cubes to make our favorite zucchini casserole in the winter. I also like to throw a handful in soups.

[@brittanyjodzis3857]

My son has a dairy allergy as well. You are a super woman mama!

[@sherrizanoli1398]

Corn cob stock. Recipe on Thrifty Chic Housewife. Great for vegetable stock and corn chowder soups.