Welcome to Grow and Preserve. I'm Carter, and I'm thrilled you're here. We cover several topics here. I hope you'll join the conversation so we can all learn from each other.
Gardening, specifically growing food. I have a tiny suburban lot with 8 raised beds and a few barrels and pots. Just over 250 square feet produce a ton of food!
Preserving. Growing the food is only half the battle. Eating fresh from the garden is great, but we also want to preserve our harvests (or farmer's market or grocery store hauls) for later in the year. We can can it. We can freeze it. We can ferment it. We can dehydrate it. We'll do all of that together.
Building a Well Stocked Pantry. How many meals can you make from your pantry (including fridge and freezer) right now? How long will this last you? If the power goes out, can you still keep your food fresh? Can you still cook your food? A deep and broad working pantry can make your life so much easier. Let's stock our pantries together!
xoxo,
Carter
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With Kidney beans for sure!!
Do you have to put bourbon in?
Ideas for zucchini?
Miss Carter... it's already that time again? I had so much fun with this last year. This year, with work and other survival, I'm lucky to "preserve" my sanity. Hope to see some good entries this year. Bless you and your family! (Random thought, I'm glad to have some parsnip greens in an unusual twist. Looking forward to a small steamed tasting this week. Or saute...bacon scrap, cider vinegar, butter, sprinkle of white pepper? No chipmunks will be harmed either way.)
Hey, Wayne! Always so good to see you. It sounds like you have your hands full this year! I've never had parsnip greens, but I bet they're wonderful.
@@growandpreserve Thanks Carter. If you don't see me again in the fall, .... don't eat parsnip greens! 🤢
I like that pan you used to roast the sausage, haven't seen one like that before, will have to look round! hope all is well with you! :)
Thank you. I like this roaster pan too. I've had it about 2.5 years and use it all the time: amzn.to/3WS6dRh
@@growandpreserve Thanks I put that right into my wish list! maybe a christmas present to myself! :)
Do u have a recipe for mango salsa we could have
Of course! Here you go: kzread.info/dash/bejne/lp1_uLiqXbqplMY.html
Love your videos and look forward to seeing what you preserve during this challenge. So far, I have done several batches of salsa and two batches of pickles. You have inspired me to get a dehydrator (new to dehydrating) and preserve my bounty of cherry tomatoes. I love sundried tomatoes and hope they are similar. Thank you for sharing your experience and for inspiring me.
Charlene! You've been busy. I hope you love these dried tomatoes as much as I do. I'm really quite addicted. Thanks so much for being here and for letting me know what you've accomplished so far this month!
HEY CARTER, GOOD TO SEE YOU. IT IS DEFINATLY CANNING TIME. I'M TRYING TO KEEP UP WITH IT. DID HATCH CHILIES AND THE CHIKEN AND BEEF SOUPS, TWO BATCHES OF MY ENCHILADA SAUCE (17 HALF PINT), 8 PINTS GREEN BEANS AND STILL HAVE BEEF FROM COSTCO SO MORE TOMORROW. I WISH I HAD KNOWN MORE ABOUT PRESSURE CANNERS; I THINK MINE IS TOO SMALL. BUT I PUT IT TO GOOD USE. I DON'T THINK YOU EVER HAVE IDLE HANDS. GOOD INFO AS USUAL. THANK YOU, CARTER.
Suzie, you have been so busy! Hatch chiles are a labor of love, aren't they?? So glad you're having so much fun.
Thank you Carter! Wouldn’t have held it against you if you were a few days shy while caring for your family but looking forward to the July bonus days regardless 🤩
Thank you, Erika! I'm shooting for 31 days...they just may not be in a row. ;-)
I will be watching for sausage sales that was so easy. Do you add any seasonings to your cherry tomatoes when dehydrating? They sound yummy.
Hey, Kim! I don't add seasoning to the dehydrated cherry tomatoes that I keep in the pantry. I do add both oil and seasonings to the oven roasted paste tomatoes I keep in the freezer. Both are yummy!
Thank you. Can't wait to try.
Great video, I am so excited for the month!! You, Jessica(TRH) and Chelsea at Little Mountain Ranch are my absolute favorites. Well and Becky at AH.
Well, Theresa, that's some pretty good company you have me in!
I'm definitely going to be doing that method of sausage cooking this week! The started squash are already coming up, yay! Now I have to finish all of the raised beds that have come in. I bought a variety so I'd know which ones I liked the most.. and some are definitely more trying and tiring than others! I LOVE this time of year. The every bit counts challenge is truly an awesome thing, and I'm so glad we've made it a normal occurrence in our lives. Thank you Jessica and thank YOU, Carter for the continued inspiration every single week. I pray that things work out for your family. I know what that feels like, and I wish for you tremendous strength. I do not dehydrate, but I'm thinking about it. Those little cherry tomatoes look interesting. I don't have very many cherry tomatoes growing currently, but I have a feeling that next year I will have plenty. :D I've got to do better with regard to plant identification, because I've grown some herbs and I need to freeze dry them, but I've forgotten what they are. I need to download that app you talked about one time. Always so thankful of everything you do, Carter. Safe travels.
So glad the squash are coming up already. I bet you have managed to entirely miss the dreaded squash bug! Did you buy metal beds? Different brands or different sizes? I've had three of the metal bed companies contact me lately to offer product to review. It was the wrong time of the season for me, but perhaps next year. Would love to know what you think. I hear you on the herbs. I do have mine well marked, but I'll be darned if I can remember why I bought Summer Savory Seeds. I thought sure I'd remember by harvest time. Nope! I'm going to have to look up some recipes. Keep me posted on those beds. I would love a picture when you have them set up, if you get a chance.
@@growandpreserve Yes, I bought different sizes and different brands of metal raised beds. I fall victim to the oh this seems interesting, let me back that pack of seeds, as well. Will keep you updated and will try to snap a picture.
@@ABlueDahlia I get it! I may have seed issues as well. 😏
I am just glad to see you. Great cooking method on the ground sausage. No standing over a pot and your entire house smelling like a pizzeria. Petty Peach Pepper sauce. David is so lucky. Safe travels to and from Atlanta. Don't worry about us we will be waiting for your return.
Thanks so much, Donna!
My current jalapeños are only about 2 1/2” long, seem to be growing very slow.
They'll catch up when you're not looking!
“Let’s talk about peaches…”. Perked my ears right up as I just got two boxes from The Peach Truck that are ripening. With your ideas I’m excited to do more than slice and freeze them for smoothies. Thanks for all your work, Carter. Take care (and my prayers continue) and we’ll see you next time.
I'll likely do two boxes this year as well. So exciting to restock. Two of the recipes I'm planning (Peach BBQ sauce and Peach Sauce) will work just as well if you start with your sliced and frozen peaches since we'll be boiling and blending them. You have options!
@@growandpreserve Woohoo!, I love options, and glad to know your recipes will work with those I freeze.
❤
Good to see you, Buckley!
I just heard a tip for preventing tears while cutting onions. Have a fan blowing air towards you, and it blows the fumes away, before they can rise to your nose and eyes! I haven't tried it yet, but thought I'd let you know, so you could give it a try. Don't ask me what size the fan needs to be, but I would think you'd want it powerful enough to get the job done.
Thanks so much for thinking of me, Lisa! I'll try that next time I don't have a microphone on.
Awesome❤❤Nice presentation
Thanks a lot 😊
Good to see you Carter!
Good to see you too, Vicki!
Hi Carter! You made a Caribbean pork using mango, I made it as well using your suggested modifications to jazz the flavor up. This as a topper I think would be yummy ❤ thankyou for your inspiration ❤ hope your family is doing OK.
Fantastic idea, Beverly!
Is it possible to use raw chicken instead of the rotisserie? I love your recipes, thank you for everything you do for us
From a safety standpoint, it's fine. However, you will likely find raw chicken canned in liquid to be quite dry. You can bake your own chicken first with good results.
There's a homemade spray you can use on squash bugs. It's made with hot peppers and it's really effective. You can find recipes online.
Thanks, Matthew!
I make old fashioned New England baked beans. I don’t use tomato sauce (water to cover them)but I do use sugar and molasses along with the pork fat if I can find it. Bake them for hours in an old fashioned bean pot. I wonder if I could use my recipe and can them……
This looks delicious as is. But I imagine it would make a great Bloody Mary or an addition to.other meals.
I think so too, Dannie!
Amazing! 👏
Carter you're GREAT!!! THANK YOU SO MUCH. I'M learning alot. Thanks for your time.
Thank you, Brenda! Glad to have you here.
I have now watched and made this and the Roasted Salsa.....both great recipes for our family. Enchilada sauce in next on my list. I do really appreciate you sharing when you use your resources from what you have .....like using your owned diced tomato instead of buying a can. When you share a recipe using what you just canned , this something that I find extremely helpful.....
Sandra, you are cooking right along! So glad you're enjoying these recipes. Believe it or not, it's already time for me to make another batch of the enchilada sauce. We have loved having it on the shelf. Hope you love it too!
Tried this recipe. Not a fan of the amount of lime flavor (I used Italian Volcano bottled juice). I think it would be fine if the lime juice were cut in half so I'll try it that way next time. Other than that, good recipe.
Hey Jade. Be sure to compensate for less lime juice with vinegar so you keep the pH proper. Another option is my traditional roasted salsa recipe here: kzread.info/dash/bejne/Za1ro8GKdsazcpM.html
Back then 1960's we had NO indoor plumbing, NO TV, NO phone. Creek water, Fast food was running down the Chicken. We did not know we were so poor. I see now, ALL the things in world 2024 has only Bough sadness and Suicides. Parents give their children everything but their "TIME" Everything was farm raised smoke house or canned. Dried fruits. Now I AM one of those OLD GUYS! Remember back when? Set on the porch and watch the DEER!
I'm picturing you chasing down your fast food! Times have definitely changed.
Hey Carter, I know you have been growing and preserving for years. But, it has been my experience that to get less hot jalapenos, do not fertilize once you start getting blooms. No, I don't get as large of a yield per plant but I always plant too many anyway. My neighbor fertilized his every 10-14 days and he had very large plants and an abundant amount of peppers but.....no one could eat them! 😂 Just a tip from an old generational gardener!
Good info, Bessie! There always seems to be more to learn in gardening, doesn't there?
Would there be any problem substituting venison for the ground beef?
No problem at all. Sounds delish!
When you have left over canned meat and/or veggies, separate it into little containers, label lids and freeze. These come in handy when you use store-bought soups as they never have enough meat or veggies. Soak labels in hot soapy water for a few minutes and the marker washes right off.
What a great tip! I need to start doing this. I always end up staring at the leftover half chicken breast wondering what on earth to do with it before it ages out.
Carrots, this way has anyone done carrots this way?
I have not.
Thank you! All new to me. I am going to try it. NOT approved USDA? If I followed GOVERNMENT! I would have never seen 66! My crazy sister. 70! Lives 90% off her farm.
Made me chuckle! I bet you'll love these.
Hi. I've been trying to find your video when you canned red onions to put on sandwiches/burgers. Please help.
Hey Mary Lou. Perhaps this is the one you want: kzread.info/dash/bejne/iYhr2sFrgdLgZZs.html I didn't use red onions, but this recipe is amazing, whether you put it on sandwiches, burgers or just a spoon!
Carter are you a food scientist, all the information you give, all the studying of the food and information is great, learn so much from you , even if i dont can it ,i learn thank you x
Thank you, Susan! Happy to have you here.
Great presentation.
Thanks, William!