Totally Rethinking My Bulk Food Storage and Homemade BBQ Sauce

#acrehomestead #cookwithme #homemadefood
Canning Supplies Used:
Ball Canning Cookbook (My Favorite!!) - amzn.to/3w2SZlX
Electric Presto Pressure Canner - amzn.to/3JxsUlL
Presto Stove Top Pressure Canner - amzn.to/3RLfvdx
Sauce Master - amzn.to/3qqVk9c
30-Quart stainless steel stock pot - amzn.to/3TNJvXU
18-inch wooden spoon - amzn.to/3QvL9e3
Oster 22 Quart Roaster Pan - amzn.to/3qkuteV
Stainless Steel Strainers - amzn.to/3eaM8As
Canning Equipment Essential Supplies Kit - amzn.to/3eafXkv
Ranch Powder - scratchpantry....
Taco Seasoning - scratchpantry....
Season Salt - scratchpantry....
ForJars (Canning Lids) - scrat.chat/can... | use code ACREHOME10 for 10% off!
ButcherBox - scrat.chat/but... | Sign up through my link to get 2 lbs of free 100% grass-fed, grass-finished ground beef in every order for the life of your membership!
Freeze Dryer -affiliates.har...
Redmond Real Salt | Use the code ACRE for 15% off
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Azure Standard - scrat.chat/azu... | Where I buy bulk organic food and supplies
ButcherBox - scrat.chat/but... | Sign up through my link to get two (2) 100% grass-fed NY strip steaks and raw cold cracked lobster meat for free in your first box!
Bulk Food Storage Containers:
Food Grade 5 Gallon Buckets - amzn.to/3wgi25R
Gamma Lids - amzn.to/3bEij92
X-Large Food Containers with Gamma Lids - amzn.to/3tD3SvT
1 Gallon Glass Jars - amzn.to/3bxAwW3
1/2 Gallon Glass Jars - amzn.to/
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A Year Without The Grocery Store Book - amzn.to/3CE4Mdz
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Online Seed Companies I Order From:
Hoss Tools Seeds - scrat.chat/hos...
MI Gardener - scrat.chat/MI-... | use code ACRE for 10% OFF!
Seeds for Generations - scrat.chat/see...
Roo Apron - rooapron.com/p...
Organic and Biodynamic Wine Club - shareasale.com...
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#everybitcountschallenge

[@noeleenbyrne5197]

Can you imagine how much knowledge Baby Acre is soaking up listening to his Mamma talking to us, x

[@mollyvanatta7667]

♥️

[@jukna83]

Baby A's First Words: hi Friends, i Doubled the recipe

[@jenniferl6553]

@@jukna83 🤣

[@amyschmelzer6445]

@@jukna83 Naw, he quadrupled it without having a clue if it was any good

[@fleurettewoods6080]

@@amyschmelzer6445 And it always comes out just fine. LOL🤣

[@Jax-kj5yo]

Hey Becky, one kitchen essential that I use for many spices that need to be ground for a recipe is an electric coffee grinder! It doesn't have to be a big one, it works so quickly. I have one I use specifically for this purpose. You can pick them up quite cheaply. I grind up mustard seeds and make enough to keep in a small jar for the next time. Another brilliant use of them is to make peanut butter. Instead of putting peanuts straight into a processor to grind up, I start them up by using the coffee grinder then add them to the processor. It saves so much time and all you then have to do is add some olive oil to the mix and you will have the. most amazing peanut butter without preservatives and no palm oil as is used in many commercial brands.

[@sunmase2249]

Agree with the spice grinder. I have two just for this purpose- one for coffee and one for spices. It’s so much easier!

[@jacquespoulemer3577]

I also have two coffee grinders, one for savoury spices and one for sweet spices. We don't drink coffee so we don't need one for that 😁

[@kimcritchfield5796]

Yep! Great to grind after freeze drying.

[@shellbells339]

Its also good for baby food.

[@dorothyyoung8231]

And a pastry brush is a good tool for brushing out the ground spices between batches. Unplug the grinder first, please!

[@jajacobs100]

Love your videos. You make everything look so easy. As a 71 year old Southern woman, you make us proud. I love hearing the little man in the background. Amazing progress on your yard and garden area. Every time I see your videos pop up, I stop what I'm doing and watch you. As a recovering bladder cancer patient, you are a delight to watch. God bless you all.

[@patriciarichter2342]

Becky love hearing baby in the background and that barbecue sauce sounds so delicious. I have the same problem with the same cabinet.

[@NoFUYT]

❤lifting 🙏🏻 for you

[@marytillison8392]

Awsome on the recovery what a blessing, same here I drop everything to watch her, and hear baby A

[@lisaware4240]

I hope you are on the road to recovery. My Aunt Rose had this and it was very rough.❤

[@BeauteeInTheGarden]

Sending Blessing To you 💚🙏🏽

[@lisakallunki5042]

Be sure to note in your book that you used brown sugar instead of molasses!

[@evaarnim]

And salt

[@JanicePhillips]

Same difference, really. lol Brown sugar is just sugar with molasses. ;-)

[@GripPatch]

Hi Becky! I recently got the Ball Canning book. I took it to Staples and had them put a spiral binding on it. It's only a few dollars. Then it will lay open flat. I do this with any bible study workbook I get as well.

[@rachaelwerner4247]

What a great tip!!

[@lynnedalrymple]

so did i - I love it

[@jeanneshull8488]

I love hearing the baby in the back ground giving his 2 cents of what we need to know about what's going on. Great video, I know you are glad the tomatoes are done.

[@renaalbright6201]

I agree!!! I absolutely love hearing him in the background

[@kimcritchfield5796]

I love how she just stands up from the floor with him on her! Oh to be young again! I do love when she’s wearing him. He’s so snuggly and warm!

[@dianecuthbertson2686]

Just wondering if a recipe doesn’t call for salt why are you adding it? I’m guessing celery seeds might be salty? Plus the bbq sauce has soy sauce so salty enough? I’ve got the same book and my recipe is on page 258.

[@celestemclaughlin1356]

Becky, you might want to add a small amount of celery seed to your pantry. It adds great punch to potato salad and other dishes in small amounts. Enjoyed your cupboard clean out!

[@catricemitchell8226]

Celery seed is a delicious addition to recipes. I put it in soups and dressing as well as potato salad.

[@suziebuckingham9053]

I agree. I use a lot of celery seed in dressings.

[@donnacochran3335]

Tuna salad with celery seeds is amazing!!

[@nancyfinney5505]

I always put celery seed in chicken salad. It’s a game changer.

[@pamt3915]

SOLUTION FOR SPICES YOU DON’T USE OFTEN: put it in a canning jar (4 oz or larger) & use the food saver jar sealer tops to vacuum seal them. For powdered spices fold up a coffee filter to cover the spice so it won’t get sucked into the vacuum sealer machine. I always re-vacuum seal these jars so they’re always fresh & not thrown out.

[@JanicePhillips]

Excellent idea, Pam! And thanks for the tip. I haven't used my jar sealer yet, but I couldn't have put up my first pig without my food saver! It takes the freezer burn fear away and gives me time to can or grind the meat on my own time!

[@KellySandra716]

Oh cool I never thought of the air seal wh filter. I love old bay and am tossing every couple of yrs cause I only use in a few things and not often and it's quite expensive. Ty.

[@pamt3915]

Reseal it after every use & you won’t need to ever throw it away again!

[@KellySandra716]

@@pamt3915 I actually forgot I just bought a jar sealer... 🤣😜

[@chocolate7810]

Great idea, I already have in jars, just need to vacuum seal, THANKS!

[@lojo9113]

Hey Becky, Just in case no one has looked or already let you know..I purchased the new and updated Ball Home preserving book (due to your suggestion and I'm planning on starting to try my hand at canning this year...also from watching you...thank you!)...and that recipe is on page 258. Have a great week! Loving the yard work! So amazing how fast that rock wall went up!!

[@homefries5557]

I have the same idea about minimalism. Though I haven’t implemented it yet in my home, I’m starting to. I have adhd and and I get overwhelmed when things are cluttered and to many items to the point I don’t know where to start. I love that you mentioned it helps you to keep it this way.

[@RealDownHomeLiving]

Thank you for doing this with your spices. I am very minimal of what spices I use. When I see people using a lot of spices I tend to walk away from the recipe. I like to try things, but was told when it comes to spices that if you don’t like them, don’t use them. So glad you are on board with minimalism.

[@pax9864]

Yes, sometimes food tastes best if it just tastes like itself, doesn't it ~ 🥰 ❤🙏❤🙏❤ Beth

[@mbd0377]

So nice to see someone else who feels this way! Even seasoning a steak. I like the way the steak tastes not the seasonings 😊

[@jcdeco60]

I think seasonings can be over used, but herbs and spices are also a great way to add nutrients and healthy vitamins and minerals.

[@YeshuaKingMessiah]

Herbs and some spices are actually superfoods Use them generously

[@marydenny5231]

Just an fyi: be careful while having the baby when dumping spices or when cooking . The fumes can irritate his throat and nasal area. I ENJOY your vlogs

[@Tzippy323]

I take the skins from my tomatoes and dehydrate them, then powder them. This can be used to make tomato sauce by adding water, or added to soups. It is a wonderful addition to the pantry.

[@JanicePhillips]

I did Becky's cook and buzz method. LOL! Cook mator's, skins, seeds and all and then blend everything up and can! Makes quick work of mator sauce! And it really packs a tomato punch!

[@lisaruiz149]

A bit time consuming but YES! I will be doing the same!

[@mehtarelingolien]

It also makes a great tomato paste. And because the skins contain pectin, it's a great thickener.

[@ladytyphon7261]

The tomato skin powder is great added to flour if making a roux or making pasta. Even into bread.

[@roxannegray2796]

It is wasting when you throw out something you say you need and want to make something with just so you can get rid of a couple of jars.

[@DonnaSmith-ff2wu]

Boatload of soy sauce added to sauce..."nowhere in this recipe does it call for salt😬"

[@staceylynch9751]

I'm confused. Isn't the point of a pantry challenge to force you to use up those items you haven't been using and not just toss them to the chickens or the compost?? If that's not the point, someone explain it. If you just declutter old food, how are you learning to "make do" which is what I believe a pantry challenge is supposed to be about.

[@staceylynch9751]

Then, where's the challenge?

[@joanhepp922]

As often as you use pepper in recipes, I would put it on the lowest shelf next to your stove. Great job on the decluttering and organizing!

[@meldonald4315]

Yes, that would lessen the chances of you dropping it and breaking it.

[@alisonnewall1748]

Those lazy susan inserts are not the best solution for the corner cabinets because it’s hard to reach stuff without knocking things over, and it’s hard to see what you’ve got. There’s a version that pulls out so you can see everything. If the opening is wide enough.

[@twistedoaksla6651]

My whole life, I've tended to be a bit of a pack rat, but I'd get so stressed out with clutter when I ran out of places to store stuff. After a year of some pretty crazy weather (a couple of major hurricanes, a record winter ice storm and then a spring/summer of record rains & flooding), my husband & I have been living in a camper for about two years. We lost so much the year all the crazy weather happened and then we didn't have room to store much in the camper. I have learned since then that my tendency to keep everything had been causing so much stress and had been making my anxiety so much worse than I'd realized. I don't think I'll ever be a true minimalist, but I am so much more aware now of how excess stuff cluttering my home has caused me stress & anxiety. I have found The Minimal Mom's videos to be encouraging and have helped me rethink a lot as I've been deciding what to replace and what to let go of.

[@kendratai]

FINALLY frozen tomato processing! I tossed a bunch in my freezer this summer and have no idea how to use them! I've been impatiently waiting for you to do these lol

[@sarahkapustic1881]

I freeze my leftovers from the year of tomatoes and turn it into homemade spaghetti sauce. I use a recipe from all recipes

[@lunalou3489]

You can use the frozen just as you would fresh for any other recipe you want to use.

[@kendratai]

@@lunalou3489 I don't have a mill so I'm trying to figure out what to do. I didn't core my tomatoes before sticking them in the freezer

[@belieftransformation]

I put my tomatoes in a high speed blender & it crushes the seeds & skins. You don’t even know they’re in there. I did core my tomatoes first, though.

[@YeshuaKingMessiah]

@@belieftransformation yeah I don’t get this no skins etc It all cooks down anyway

[@webdarling]

I love that you use your tools in unconventional ways. I have the same roasting pan , and i used it the other day to cook pancakes for the grandkids 😊

[@allisonhartley6712]

My daughter called the Lazy Susan a Dizzy Sally once when she was younger and now I can’t call it anything else, lol.

[@sirfriscopatrisky]

😂😂😂

[@hp-cs7mx]

Oh my gosh, my sister-in-law is Susan end my niece is Sally! I am so using these terms next visit ! Maybe I will find one each as a gift next Christmas as they are quite foodie oriented and both have kitchens and cook quite a lot. What fun!

[@lindap9079]

I suggest keeping your current food mill. I'm all for investing in tools that are kitchen mainstays, but the food mill will only be used a few times a year. When Baby A is a little older he will love cranking the Squeezo for you. I run my skin/seed bowl back through the mill a second or even third time. It's amazing how much more you get.

[@kdonor]

I run things through 3x usually. So little waste.

[@waughrb]

I agree to run through multiple times. Then take your skins and dehydrate them, blend them into powder, and use as a thickener option.

[@ThisPugLife]

Kitchen Aid makes a food mill attachment. It is a little fiddly setting up the bowls at the right heights since it sits up so high, but it's great for processing tomatoes and apples, and everything fits in a small box for storage.

[@cindyfrabott5871]

@@ThisPugLife I came to say the same. The few times I used mine, it really seemed to be fussy.

[@sirfriscopatrisky]

You did say that you have to be mindful of the ratio of onions/peppers to vinegar to tomatoes… and it’s important to note the ratio of onion to pepper within that ratio can be adjusted. Example 2.5 cups onions + 2.5 cup peppers can be adjusted to 1.5 cup onions to 3.5 cup peppers or any other ratio as long as the 5 cups of onion/pepper is maintained in ratio to the vinegar and tomato (since onion/pepper is the NON ACIDIC portion of the recipe. This is from the NCHFP website.

[@lisaware4240]

Thanks for the explanation.

[@leahayes4644]

Also1 cup of puréed pepper Is different than 1 cup of pepper puréed. This is just an example and not referring to what Becky did.

[@maureenhargrave3568]

Becky. I use pint jars for some of my used spices - basil, thyme, salt etc. There is a collection of 120 others in Penzys smallest jars many bought on sale. It is easier to use up and 15 min from my house to restock. A friend and I do a lot of ethnic cooking. With the empty bottles they are recycled to hold some of my spice blends. They are stored in racks on their sides on the wall with all the lids labeled and alphabetized (just reorganized this month). Just recently on one of the KZbin channels - forgot who - took frozen tomatoes to be processed for canning. Like you she saved the juice for canning, processed the tomatoes through the mill twice to get as much pulp out, then took what was left of skins and freeze dried for tomato powder. That was the most I have seen anyone get out of their summer garden tomatoes.

[@patbury4642]

Another thing. You need to include all liquid from the tomatoes because that includes acid.

[@smiller6925]

Your mismatched light switch plate (that was custom fit) can (if you care haha) be spraypainted with white spraypaint made for plastic. You've inspired me- AGAIN! My eye wants to see your pepper jar next to the salt. It would make the shelf look mor purposeful too.

[@sherriekemper1828]

You've inspired me--my spice cupboard is a disaster and I am now organizing it, thanks to you. Thanks for the inspiration.

[@sheilabusch1514]

I have use of an electric food mill (we share a machine with friends) Makes short work of tomatoes. I usually do 3 or more bushels for sauce- extended family are Italian & taught us how to make sauce every fall. I've been canning since I was a teenager with my Mom. I also make notes in my Ball Canning book that go back to 2010

[@Passioakka]

I usually spare my Becky-video until next morning (it is late evening here when you update your channel) but this one I had to watch. Those sauces looks amazing and if I get a good tomato harvest this summer I will give them a try! Nice to hear Mr Baby A in the background, he is gonna be a terrific young man knowing how to clean and cook good food, heaven sent for a lucky girl in the future.

[@janfelshaw8217]

Becky, here’s an idea for you. Label your jars and tops with a sharpie. That way you can see what you want quickly and your lids won’t get accidentally mixed up. You will know which one goes where. I learned that from an herbalist.

[@sandrab4394]

Run your pulp through a second time. You will be surprised at how much more you get out! I have a "Squeezo Strainer" from the 70s. Essentially the same as your newer one. A pain to set up and to clean, but a miracle at food processing. Makes the best seedless blackberry or raspberry pulp for jam!

[@sarahburke1576]

Yes I run mine through a few times!

[@lisawallace3124]

I just got one for Christmas and am looking forward to using it this season for tomatoes and black raspberries! (my husband's favorite jam)

[@sandrab4394]

@@lisawallace3124 I have 3 screens with mine and use the smallest for seedless raspberry and blackberry, and the largest for tomatoes. Makes the most amazing fruit for jam!!!

[@sheilabusch1514]

@@sarahburke1576 I do this as well!

[@dianecuthbertson2686]

You could always keep your pepper on the shelf next to your salt, saves you having to reach up to get it all the time?

[@elizabethhutson9767]

Maybe donate your food items that you don’t want to family or friends instead of composting. I try not to waste or discard any food these days.

[@NanaJan]

You have mentioned future water collection and the drains running off your roof. Consider in this stage adding a large tank/tanks below the road to collect the roof water to be used in the gardens. Incorporate diversion valves when you have heavy storms and the tanks are full. You should be able to water the gardens easily with drip irrigation from the tanks in the heat of summer. I vacuum seal bulk spices and freeze small bags. One spice I highly recommend is Chugwater Chili, only spice I use when red chili powder comes to mind, website is easy to find. Blessings Jan

[@AnnikaRamhqvist]

I just started reading A year without the grocery store. Thank you so much for recommending it. ❤ it’s really good. I don’t have room for that much but I do want some storage. Thank you for continuing to inspire me. I am planning a garden this year, a small one, but only veggies I know I eat and can store 😊

[@JanicePhillips]

I bought that book and found it...well, helpful in some ways but containing way too much processed foods in others. I don't even shop at a store anymore, but I'm not able to grow all my pantry stuff, so it's Azure to the rescue! Love that place.

[@AnnikaRamhqvist]

@@JanicePhillips I feel that for a beginner like me, it had a lot of good information about storage such as how, what, where and for how long. But also some recipes one can do using the food storage. I’m not in the US so the stores don’t apply but that’s to be expected from a US book. 😊

[@kalvarez7810]

I also hate pots especially big dirty ones that get dried up. One trick I use is to add a bit of water with dish soap to the pot. Place back on the stove on low with the lid on. The steam creates while you wash the rest of the dishes. After a few minutes, it will unstick and will be super easy to clean.

[@williamsfamily3939]

I’m surprised to see you put kitchen knives in the dishwasher, Becky. I learned that it is better to hand wash them as the dishwashing process can damage them

[@pax9864]

Maybe the packaging of these particular knives indicates they are dishwasher safe? I have a couple like that, grocery store knives. They've ended up being my go-to's! My "real" ones rest decoratively in their knife block, taking up valuable counter space. Hmmm... And off they go! 🥳 ❤🙏❤🙏❤ B.

[@robertlavigne6560]

I have a daughter who is a chef. She educated me to always hand wash my knives. We also purchased a knife set that has a sharpener right in the knife block. I love it. There's nothing more dangerous than trying to cut with a dull blade. Happy cooking and baking, Debbie Lavigne

[@YeshuaKingMessiah]

Food processor n blender blades too

[@wanderinghomesteaders]

You can also bake your tomato sauce on low in the oven to reduce it. I do this with applesauce and apple butter to thicken and reduce the liquid. If I have a large batch of tomatoes or apples to process into a sauce, then I will cook them on low in my electric turkey roaster. This frees up my oven and stove top and I can set it out of the way while I am doing other things.

[@belindasanders7072]

Could watch u 4 hours daily Becky! Always so entertaining. God bless

[@diananutt2745]

So happy for you guys. Living your best lives as you want to. I’m glad I can watch. Thank you for sharing.

[@ZenKode222]

I often freeze tomatoes. I simply run them frozen under tap water and the skin slips right off. Great video as always Becky! 💛

[@sccg2424]

Great video, my Top tip is to make your own cooking butters, buy some large tins of Ghee ( in UK best place to buy is Asian store or check offers in supermarkets) some pint jars, or ice cube trays both are good I use pint jars for gifts, ice cubes for home use. Decided what types of butters you like/ want = garlic, ginger, chilli, herbs, use together or individually. Chop and add to the warmed Ghee and portion into the jars or ice cube trays. Then vacuum seal jars and leave they will set overnight and good for about 3 months, ice trays fill freeze & one frozen put in freezer bag should keep for 6 months. Personally Iv been doing this for about 20 years normally in October ready for Christmas gifts. I do garlic. garlic with ginger. garlic&chilli. Garlic & herbs. Garlic & onion. Garlic & lemon grass. All are great for adding quick flavour for cooking curries, Mexican food, Chinese, Italian, Thai food. Melted and added to flavour homemade bread. Way cheaper than store bought

[@meggo6673]

Becky, when I clean out my spices and herbs, I save the chicken safe ones and store them in an outbuilding with my chicken feed. They are a great addition to their diet in winter and can help them stay healthier. I actually also grow some things for them (calendula, mint, catnip, lemon balm, oregano, thyme) and freeze dry or dehydrate for winter. It’s a great way to use up excess herbs and keep them healthy. Thank you for all you’ve taught me ❤

[@donnaweir7745]

Amen!

[@kodiabshier6450]

So does it matter that you doubled the onion and peppers and other ingredients bc you thought you were doubling the recipe?? Does that not affect the acidity required to water bath?

[@lexxieburton6182]

when u strain the tomatoes like that it effects the acid level, they need to been cooked down with all their juice intact

[@YeshuaKingMessiah]

I group my flavors (herbs, spices, etc) by cuisine Stuff for Italian together, stuff for Mexican together, stuff for Chinese together, baking together (cinn, ginger, cardomam, nutmeg etc) Leaveners together S&P by stove, along with vinegar, parsley n kelp powder (I use in almost every dish)

[@AztecblondieRN]

Just an observation, not trying to be rude, I promise. That water, from the tomatoes. It was the freezer frost that melted when thawing. Weren't they just tossed, straight from the garden, unwashed, into the freezer? I'm not sure it's a liquid you should be saving to consume.

[@stormyweather2807]

I don't recall if she washed them before freezing (although I can't imagine anyone freezing unwashed produce) but when I thaw my frozen tomatoes they lose a major part of the liquid they contain. Every juicy vegetable does, it's just part of the cell rupture that happens during freezing. I call it tomato water and it's delicious.

[@windyloom2267]

You might want to consider the brown or blue jars to keep the light off your herbs and spices. I am considering the same for my jars that are out.

[@tinatippin5705]

I am so with you, Becky. This challenge has shown me very similar observations as you have in my own pantry. I go to, as a rule, the same seasonings regularly. As I create my own blends (thank you!) I am struggling with the jars on the lazy susans. Baby Acre is growing like a little weed! Very motivating video.

[@rcgkreations]

My OCD kicks in & I can't allow myself to have 2-3 jars of opened spices & I put away where it belongs as I use it but I do store Quart /Half Gallon Jars of certain items know that most herbs & add spices don't have a extremely long shelf life. Great BBQ sauce, I have same book & saw it but haven't made it yet. Now I want too. Thank you for your inspiration

[@alexandrawilson1558]

Becky, I love each and every one of your videos, whether food cooking or preservation, gardening or home DIY. One thing I've noticed in a number of your videos is that you put the blade from your food processor into the dishwasher. Doing this blunts the blade. It's always best to hand wash any sharp blades, including sharp knives.

[@YeshuaKingMessiah]

Omigosh I’ve never thot of that! Ur right I only hand wash knives I should hand wash ANY blade

[@lisawallace3124]

I have been putting the blade to my food processor in the dishwasher for 25 years and it's still as sharp as the day I got it. Cuisinart for the win! Frankly, if I had to hand wash it, I would probably never use the food processor because of all the home making "chores" I loathe doing dishes the worst!

[@LadysFarm]

I love the homemade bbq sauce over the store bought. The flavors are so full of life ❤❤❤ and my wing sauce same ❤❤❤ loving homemade from scratch things 🥰

[@DragonflyArtz1]

Mmmmm Wing Sauce!

[@magsstewart5488]

This is a GREAT LESSON. Having lots of herbs & spices is great, if you go through them. Only buy & store bulk of what you use regularly.

[@chrislewis5646]

If u have a dehydrator dehydrated your tomato skins and seeds then grind them up they make a great tomato powder use to thicken any tomato product Chilli pasta sauce etc

[@ElizabethKilbride]

Girlfriend you need to start using your label maker for those jars. Josh would have no idea what any of that stuff is if he had to go looking for something. So help him out and yourself, and start labeling those jars.

[@muddlasvegas]

You are such an inspiration to so many. I have a pantry and garden because of how excited I got watching your videos. This will be my first time canning but I’m super excited. Scared but excited. Thank you Becky. Your videos fly by. ❤❤ P.S. your lawn is going to be spectacular.

[@vickiewalker184]

Hey Becky, if you haven't made BBQ sauce from your leftover cowboy candy brine, you must! It is FABULOUS!

[@diannahart2334]

I just thawed my frozen tomatoes too. I made tomato soup and froze it. I used the peels to make pizza sauce and it turned out really well. You could add tomato paste to the sauce, but I like it less concentrated.

[@lizcarr1330]

I would re purpose that spice cabinet . All that bending down to get what I wanted drove me mad . I would clear another eye level cupboard and swap the stuff around . I did mine and it suits me better .

[@MeBeingAble]

If you have things that store for a long time but you use them once in a blue moon you should keep one of them in your back room pantry so when you get that one recipe, youre not wasting money buying more.

[@YeshuaKingMessiah]

Don’t put ur older foodstuffs in ur new/unopened containers! Use up the old first! Don’t open up sealed pouches or containers to combine either. They will last much longer in the pouches or containers.

[@IamKyuTee]

PLEASE FOR YOUR AND YOUR BABY'S SAFETY!!! GET A HOOK TO RUN YOUR IMMERSION BLENDER CORD HELD UP SO IT DOES NOT MELT OR BURN OFF THE COATING OF THE WIRE!!! ELECTRICAL HAZZARD!! GET ONE OF TJISE HOOKS WITH A FLIP CLOSE CLIP!!! EASY TO PUT THE CORD IN AND NOT FACE ELECTROCUTING YORSELF OR YOUR BABY!!!

[@virginiaquintal]

I freeze dried the skins and all the remnants that were left after I ran it through my milk, a second time and turned it into a powder for thickening sauces it’s worked out really good and very little waste if any

[@JesusIsLoveTR]

FYI You can add onion tops to a dry all purpose seasoning or make a wet seasoning/sofrito which is blended onions, garlic, bell peppers, and perhaps any herbs you’d like (cilantro is classic in sofrito)You can store it in the fridge and add a couple of tablespoons to practically any savory dish for instant flavor. You can also freeze it in cubes and keep them in a bag when you don’t feel like doing any chopping! ❤

[@ScottJack-ep9fv]

Just an FYI, sesame oil should always be kept in the refrigerator as it's an unrefined nut oil and it goes rancid so quickly

[@chrissyfrancis8952]

I have a food mill/grinder attachment for my Kitchen Aid. I love it

[@lisasnell4005]

How about a label maker to label the spices. Then you can easily tell what you have.

[@judykski4916]

I use my corner cabinet (lazy susan) for large baking pans, toaster, roasting pan, large skillet, popcorn popper, salad spinner and the base of my Vitamix. It doesn't have to be used for foodstuffs. You have a large pantry for that.

[@slh9564]

The sifter handle thing is a spider, I guess because it looks like a spider's web. It's a new favorite cooking tool for me. I use it for all kinds of unconventional cooking purposes.

[@hillbillyshadetreefarm5732]

When you and your sister did a tomato canning collaboration I thought I remembered you had a food mill attachment for your kitchenaid stand mixer. My kitchenaid is so old I can't get attachments for it. I'm considering ordering a food mill similar to what you are using. - Rhonda

[@kathymickle6915]

I know this was previously mentioned by another viewer, but I wanted to say why because I have done both ways. You can run warm water over those tomatoes and the skins will come right off, but also they are much more manageable while still frozen then a soggy mess.

[@wholenewperspective]

You guys are getting a lot done outside. Your bbq sauce looks good. I may make some this year. You are right about organizing your pantry. I have also found things I didn’t think I had. Happy canning.💚

[@lottatroublemaker6130]

Your sifter thingie is called a Spider! 🕸️🕷️🕸️

[@ginapaquet909]

Wow... our videos are nearly a month behind.

Hi Becky, & friends. ❤️👋 LBJ's BBQ Sauce is the one I used to make; recipe is online. It's delicious.

[@jajacobs100]

Oh I'm with you!! I would live some of the sweet and sour BBQ sauce!!!

[@tammynevil2422]

Spices- maybe you could keep them in a pint jar in the kitchen and 1 pint jar downstairs. This would give you a backup if you were low and time to restock

[@deborahsanderson7850]

I have been using celery seed alot lately. The depth of flavor increases with it. You should try your next batch with celery seed. A game changer

[@dlsdyer9071]

Love making celery salt with dried celery powder from the garden and sea salt. We use it on everything!

[@YeshuaKingMessiah]

How do u make celery seed I thought it was celery seeds

[@lindamcneil711]

I used to freeze my tomatoes like this for later processing.

[@BLT72]

Hopefully your followers will take your MINIMALISM to heart and stop sending things to your PO box and instead donate items or money to homeless shelters and/or charities for people who are REALLY in NEED!

[@geminifox475]

Becky when you design your new kitchen, definitely get yourself a POT FILLER,,, I have one and oh boy how I love it. You could have filled that huge pot of potatoes right from your stove ❤

[@sitsngigglesful]

Thank you for making these sauces! I have 25-30 lbs of tomatoes left in the freezer. Didn't want to make the same stuff, wanted to try something new. I have all these ingredients in my home! Very excited. Also make put some aside to make some freezer meals of your tikka masala.

[@vivianzuniga8814]

Pouring from the big pan over top of your jars is a wreck waiting to happen!

[@TamingTheWild12]

These gardeners/landscapers are probably loving you and will be spoiled by all the treats you gift them with. What a blessing for them! The changes are looking amazing! The sauce sounds so good I can almost smell it through my phone! 😆 😂

[@margaretvargas1209]

I was thinking the same thing. The landscapers are not going to get treats like that from anyone else.

[@melstrange2407]

How do you measure the tomatoes when going by the ball recipe when using frozen tomatoes? Do you weigh from frozen or measure after skins off?

[@jacksonjackson5556]

Oh Becky I'm certain that a soup kitchen or shelter would have loved to have gotten some of your cast off spices. They don't get a lot of spices/herbs donated. Maybe next time??

[@sarahkapustic1881]

Becky’s version of embarrassing is way different than mine

[@kathymills795]

I just love your videos, you inspire me to cook more often and stop buying processed foods. Last year I made ketchup for the first time and my husband just loves it. I also started saving my scraps from onions, carrots and celery for beef and chicken stock. Thank you for the beautiful inspiration.

[@robertlavigne6560]

You will be so happy that you did! The beautiful color and taste of my bone broth is wonderful. Happy cooking and baking, Debbie Lavigne

[@reallystupidlingname]

I started keeping my scraps too 😊

[@natashasmith2028]

Have you looked into the KitchenAid food mill attachment! I love mine!

[@jacquespoulemer3577]

Becky, Josh, Little Sprout and friends, While you were putting your information into your Ball Canning Book I didn't see (hear) you write down the salt you added. I thought it was odd that the recipe didn't mention salt. I hope you got the beans and rice up from the garage storage. I enjoy consolidating my stuff (just a random tip. if one has a tiny bit of something is left over in a huge container, it can be added to your mixed spices, curry can take anything ). The garden is shaping up nicely. All the best Jim Oaxaca Mexico

[@judyhead3502]

Too darn cute! Baby Acre's little feet hanging out the bottom of your wrap. ❤😴

[@lynnloehr1566]

I just spent yesterday cleaning out my bedroom closet and wardrobe and donated 3 trash bags of stuff. Felt so good!

[@paulineharvey7198]

That defrosted juice from the tomatoes should not be wasted. Chilled gazpacho style soup.

[@callieking8860]

You mention how important it is to get the ratio of onions and peppers to tomatoes and vinegar right for safety but you didn't even attempt to measure the tomatoes at all? With a little one in the family who will soon be eating your canned items please be more safe. You don't wanna get sick.

[@anetzband1383]

That's such a good idea to write your notes in your cookbook. The past few years I've been copying my recipes into Evernote, and then when I make them I add comments in bold print. It helps so much. Also, last season I canned ketchup in 1/2 pints and especially use it in recipes like sweet and sour pork/chicken, etc. Now I'm wondering if next time I should just make some of the sweet and sour barbecue sauce and use it instead. I LOVED this video! Another thing, I loved hearing the little sounds of Baby A every once in a while.

[@robingirven4570]

I do that ALL time! My cookbooks look horrendous on some pages! 🤦‍♀️

[@pax9864]

I don't trust anything electronic with important information anymore. Too many disastrous losses. Straight into the cookbook, now, just like my Mom always did! ❤🙏❤🙏❤ B.

[@kristenevans4557]

@@robingirven4570 Your children will cherish your notes when you’re gone.

[@MrsJurika90]

Every time Becky says that the onions are small or medium size I chuckle because those would be considered big/huge onions in Europe 😂 you don’t want to see the onions in my fridge, compared to the ones Becky used mine are mini onions 🧅

[@lhumpy190]

Oh those spice sections look amazing now!!! So brilliant.

[@dirtroaddestiny]

I’m re thinking my garden as well as a few other things. Really looking into more storage crop in the garden this year. Also great video as always. Blessings Becky ❤

[@lisawallace3124]

Another time when you want to use pineapple, buy a fresh one! The darker gold, the better. We lived in Hawaii and I swore after eating (and learning how to choose!) fresh pineapple, no canned pineapple will EVER be as good. When they are in season (early spring, right after the citrus of the winter) I buy a BUNCH and can them, either simply in water or in a very light simple syrup. Absolutely no comparison with the commercially canned stuff. SO worth the effort!