Hi there! We are Tom & LeeAnn from Indiana, sharing our life experiences with those who are interested. Growing up on a farm, raising our 3 kids & having southern roots, you learn a lot about hard work & living off the land. You'll find videos of homesteading, tractor work, gardening & canning, home-cooking, family recipes, cast iron cooking, outdoor activities, product reviews from real-life use, & more.
We are known to raise pigs, meat chickens, egg-laying chickens, and have a couple of roosters around our homestead. Honeybees & beekeeping, honey extraction, making homemade soaps, lotions, and lip balm also occur. Butchering, rendering lard, canning & preserving meats, homemade smoked bacon, & canned pork sausage are more specialties.
Come along with us & become rooted in faith and hard work!
Proverbs 20:4 "those too lazy to plow in the right season will have no food at harvest."
We hope you subscribe & join us on our journey in this life!
May God Bless You & Your Family!
Пікірлер
Wonderful tutorial I'm sending to an adult at our church who had Never heard of a Percolator! Mine is an electric plug in (1960s) I resurrected from the old family house. We have lots of stove top versions also. To your point about how long to perk, the electric figures that for you by shutting off after the correct time. Agree with you, the flavor is so much smoother and true or not, I feel like we get all the flavor from the grounds, Thank you!
Will this work for baked carrots when they come out of the jars or are they too soft? Thanks. Great video.
The canned carrots are soft (and obviously already cooked), but not mushy. I cut ours on the chunky side for this purpose. I would drain the canned carrots, place in a baking dish, spray with avocado oil, season to your liking, and bake to heat through. The least amount of handling will be optimal. Never know until you try it!
@@OutdoorsandCountryLiving great info, thank you! I like to bake with olive oil, maple syrup, s&p and parsley. This should work if they are cut chunkier. Thanks again.
My mom makes a homemade Spanish pesto all it takes is one ingredient off and it goes bad. She removes that one ingredient and it lasts for four months in the refrigerator by itself without even being frozen.
You lost me with the calcium chloride; salt, sugar, water, oil .. and vinegar are themselves preservatives. You have so many preservatives all in one jar. How long do you plan on keeping it in the pantry?
And citric acid lemon juice
Blanching also .. try that first
Calcium chloride is a naturally derived additive and preservative commonly used in home canned foods. It prevents vegetables from breaking down, especially cucumbers. Calcium chloride is used to retain the texture of the food. Salt and sugar are added to canned foods to enhance flavor, they are not considered preservatives in canned food. Vinegar (of at least 5% acidity) prevents bacterial growth in canned goods and adds great flavor. Blanching cucumbers will result in a very mushy texture. We are still enjoying this crunchy cucumber salad which was canned almost 2 years ago. It still looks and tastes the same as the day it was preserved. We have been home canning for 28 years with great success. Also, note that I am a certified food handler and bachelor's degree registered nurse who is aware of the negative consequences of improper canning. As a healthcare professional and homesteader, I would never share a recipe that would harm another. Blessings, LeeAnn
Why back down the rows like that? Wouldn’t it save time to turn the tractor and go down the next row?
@@Pineywoods_Hermit lol. I don’t have a lot of room on the other end so it’s easier to just back up and then go forward. That’s one advantage to the hydro transmission I guess. Other gardens we have I do what you say but I have the this garden in a tight spot but it works. Thanks for watching and have a great weekend. Blessings!
@@OutdoorsandCountryLiving That makes perfect sense!
Hello, I'm a new subscriber, thank you for the videos. would you please tell me about your HOT PLATE used for the water bath canner? What is the name of it and where can I buy it, or any other one you recommend?
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon. We've had 2 of these burners for several years now. They both still work great. This and more information are found in the video descriptions. Click "more" under each video for additional information. Let us know if you have further questions, we're happy to help!
Thank you for your video! Have you ever canned them in water instead of their own juice? Does it change the taste much? I'm new and learning. Your video was very helpful! I also wanted to ask where you got your large burner? We are looking for one so we don't have to use our glass top stove.
Hi there! We have never canned tomatoes in water, so we can't speak to how that would turn out. In all honesty, using water isn't necessary, as fresh-grown tomatoes are full of juice and easily produce plenty for canning purposes as I show in this video. We prefer a true tomato taste and using water would take away from this. Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon. We have 2 of the portable burners and have used them for several years now. This and more information are found in the video description. Click "more" for the details.
@OutdoorsandCountryLiving thank you so much for responding
Aunt Bee didnt follow your recipe I bet!
She should, lol!
مشین کے ساتھ اس جگہ کا پتہ بھی بتایا کہ پاکستان میں کہاں سے خریدیں
@@MohammadIqbal-hj5ku thank you for watching. Blessings to you!
I have lots of tomatoes.is been so helpful your way to do it.I appreciate your easy explanation.
The intro really hit home, brings me back to pickin apples and berries with pawpaw
That was the most southern goodbye I've ever heard
Left over surup over vanilla ice cream
Looks good...ty
I just used a percolator for the first time this weekend as part of our Ham Radio club's Field Day! Wow, I had never tasted a coffee so bold!
That’s funny. We know some folks that have Ham radios and we have considered it. Big group? Stay well and blessings to you!
Try a 5 minute microwave pickles
HOW DO U MAKE THEM?
Why do you remove the band or ring?
Why we store our home canned goods without the bands/rings on the jars: 1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings. 2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil. 3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove. 4. It's a proper technique and a safety issue.
Why the lemon juice? Doesn't that change the flavor?
Lemon juice is added to canned tomatoes to increase their acidity, which prevents the growth of microorganisms. The pH of tomatoes can vary depending on the type and ripeness. Some tomato varieties have a pH of 5 or higher. Adding the recommended amount of lemon juice/citric acid lowers the pH of the tomatoes enough to allow for safe water bath canning. No flavor changes noted.
I used my canned cubed squash for this recipe. It’s delicious. Squash Au Gratin * 2 tablespoons butter * 1/2 onion thinly sliced * 2 quart jars of your canned squash, drained * 2 large cloves garlic minced * 1/2 cup heavy cream * 1/4 cup grated parmesan * 1 cup shredded smoked gouda INSTRUCTIONS 1. Preheat oven to 450 degrees 2. Melt butter in oven proof skillet over medium heat. Add onion and cook until the edges start to brown approximately 5 minutes. Add garlic and cook for additional 1 minute. Add cream and simmer until bubbly and starting to thicken. Slowly stir in parmesan. Add squash and cook an additional 4-5 minutes. 3. Sprinkle with smoked gouda and bake in the oven for 15-20 minutes or until cheese is golden brown.
Sounds delicious! Thank you for sharing:)
Excellent tutorial!
Thank you! A well-presented how-to video whereby provided a good amount of details, the narrator had already learned to talk in her video, and there was no stupid music. Thank you for being down to earth
I adapted this recipe for whole gallon pickles. I've already made 8 quart size pickles. And I'm thinking of using this for a couple of jars of pickled okras. Thank you for such a simple recipe 🎉😊
I absolutely love butternut squash and can't wait to can some up! Thanks for this wonderful video!
Great vid / recipe. Why do you say remove ring wash jar if needed once it’s cooled .? Do you storage without the Ring . ? Bit confused. Thank you
This and other information is found in the video description. Click “more” under videos to see more details. Why we store our home canned goods without the bands/rings on the jars: 1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings. 2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil. 3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove. 4. It's a proper technique and a safety issue.
@@OutdoorsandCountryLiving great info . Had no idea . thank you again .
I live by myself, so I bought a little stainless-steel percolator that makes 2 or 3 cups of coffee. What is supposed to be 2 cups is actually one large cup and that's what I have each morning. My percolator didn't come with a lid for the basket, so I've never used a lid with it. I replaced the clear plastic knob on the top with a glass knob. I've been using that percolator every day since 2010 and it still works fine. About once a week, I sprinkle a little baking soda into the percolator and take a wet scouring pad and scrub out the inside of the percolator. Then I rinse it out. Doing this gets rid of the coffee stains and makes the coffee taste a better.
Thanks you so much for this video. You did a wonderful job. I have a question, we tried this recipe and after having processed them for 10 minutes I did not let them sit in the canner for 5 minutes to rest in the water bath before removing them. Do you typically wait 5 minutes? We just canned 17 quarts of these and can’t wait to try them. Thanks again!
The purpose of letting the jars rest in the hot water after turning the heat off is to prevent siphoning. Not required but is helpful. Most canning books recommend this as well. Wait time is between 5-10 minutes usually.
Thank you so much for replying so quickly and sharing your knowledge. I really appreciate it! God Bless You!
Wonderful video!! Thank You, I’m working on my first batch right now.
I made your pickle recipe tonight! My parents had a bumper crop of cucumbers! They asked me to take them and make pickles! I can’t wait to open a jar in the morning to see how delicious they are! Can I refrigerate my extra brine? I don’t want to throw it away!! I got 11 jars! Happy happy happy!!
Yes, refrigerate any extra brine to use later. This also makes great refrigerator pickles (no canning required).
I don't understand why noniodized salt? Shouldn't that only affect fermentation?
Using a non-iodized salt when home canning and fermenting is essential. Non-iodized salt prevents clouding and altered taste. All "canning salt" is non-iodized. Canning books/recipes also state this information.
Thank you! We have an overwhelming amount of cucumbers this year! I have pickled in the past and that is what I plan to do today! I have used Mrs. Wages in the past an love it, because it’s easy! But honestly your recipe is easy also! I think I will do your recipe! Thank you for sharing! I’m going to looks up your squash relish, we have an overwhelming amount of squash too! Busy busy! Thank you again! Have a great day!
This is an easy recipe. It also works great for making simple refrigerator pickles (no canning required).
Where do you buy this?
Percolators are available online or in camping sections of some stores. We bought the one in the video from Amazon several years ago. Cabela’s/Bass Pro and other hunting/outdoor stores have them too.
Thumb's up from me! I, too, have the 99 and wouldn't trade it for anything. I will NEVER go back to store-bought baked goods; I'm spoiled on the flavor of fresh-milled flour! Once I move to my rural property this year, I'm think8ng of buying both the 116 and 275 to go with my 99. There's nothing better to bake with than fresh-milled flour!
Agree!! Good luck and thanks for sharing. 😁
Those look fun how there not connected
On separate pull ropes
What is the percentage of the vinegar like 7% or 5% ?
5% acidity is required for canning.
Was sugar added? I thought sugar went into the brine.
No sugar in this pickling brine.
I remember my mom making percolated coffee in a glass percolator every morning, and it smelled so good in our house.
Perfect thanks for sharing the easy method😁👍👍❤️
I thought coffee grounds should not be in the water.
Hard to do with this method of making coffee. We also make “cowboy” coffee (boiled coffee) where the ground coffee is placed directly in the water.
You stated you use 3 coffee scoops for your 12 cups of water. Can you tell me how many Tablespoons per scoop that is? And was the coffee a dark or medium roast? Thank you.
Each scoop is 2 tablespoons. We use medium and dark and use the same amount of coffee. Hope this helps! Enjoy and have a blessed week.
I usta couldn't get good coffee out of my little stainless steel percolator. Then I saw a Kent Rollins cowboy video on seasoning your coffee pot, which is basically to perk a real strong pot for a long time, then leave it in the pot for a few days. Once I did that, and switched to dark roast, I've been making good coffee in my little percolator. Plus, I never wash it out with soap. I only rinse it with plain water.
You had me at "not approved".
lol
Awesome video
another nice video thanks
It's an Ozark trail they seem pretty good for cheap I've used mine on stove top and fire
But where do you find the coarsely ground coffee for this type of coffee maker? Back in the day, there were grinders in the front of the old supermarkets (A and P) so that customers could grind the beans any way they liked. Those days are gone. When the coffee is ground for an auto drip machine, will the finer grind still work in a percolator? Or do you need to order a special type of coffee online? The longer wait time wouldn't bother me, but aren't percolators also more difficult to clean?
We use a Mr Coffee grinder ($20+ at Walmart) and grind fresh each morning. Grinder has different grind settings. Percolators are easy to clean versus a drip machine. We order organic whole coffee beans online thru Walmart or Azure Standard.
@@OutdoorsandCountryLiving Ah, but that adds another step and another piece of equipment. I guess some people are coffee connoisseurs.
@@OutdoorsandCountryLiving Is your grinder "idiot proof?" (In other words, it does not go on unless the lid is in place)? I'm asking because I once mistakenly put my ring finger in a hand blender while it was on! I was trying to make hummus and I was trying to dislodge the contents. I accidentally hit the switch and gave myself a nasty cut.
@@tenderpawsm473 most grinders have built-in safeguards nowadays.
@@tenderpawsm473 the lid has to be on for it to work.
What is the best coffee to use? Thank you.
We recently switched to an organic whole bean coffee in an attempt to decrease our glyphosate exposure/ingestion. We enjoy freshly ground coffee the best. Most non-organic coffee has a high glyphosate content, as with other crops. Research on this topic is key in determining your health goals. Hope this helps you make an informed decision.
@@OutdoorsandCountryLiving Are these organic whole beans available in most grocery stores, or are they purchased online? Thank you.
@@danh966 we order online via Walmart or Azure Standard. Not many in store options for organic whole bean coffee.
@@OutdoorsandCountryLiving Any specific Walmart recommendations? Thank you.
@@danh966 Cafe Don Pablo Subtle Earth Organic Whole Coffee Beans, medium to dark roast, 2 lbs for $28.00. Ordered online thru Walmart.
Thanks! What's the longest you have kept them for?
FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
Awww man, d'you remember the old Maxwell House commercials with the percolator going popalopaPOPpop? Man I wish I was a kid again!
“Coffee scoop” is not a standard measure. Can you tell how many Tablespoons you use? That’s the info I came for.
A standard coffee scoop is about 2 T. Hope you have a blessed day!