How to š„FERMENTš¶for long-term PRESERVATION | PANTRY CHAT
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We usually think about fermentation in the short term, a few weeks, maybe even a few months, but today Carolyn shares tips on …
I just noticed that youāre in north Idaho. My husband grew up in the Wallace/Osborn/Kellog area. Both of his parents were born there. Although heās been away from there for many years we still visit frequently. Iāve just recently stumbled onto your site and am enjoying it!
I enjoyed our trip and meeting everyone there in Utah as well. Love fermented/pickled food. Thanks for sharing.
Caroline, you are so knowledgeable and lovely! I love how you are Josh compliment each other in the chats but you did great!
You must be close to me in Arkansas, the weather is crazy
This is great news for my family. I am not an experienced canner and we enjoy fermented foods. Iām hoping to be able to put this to good use this year. Thank you!
Exactly!! There is actually not one person I know that is interested in this way of life. Very lonely feeling.
Is it possible to have access to past magazines with the subscription??
Over 40% of the way into the show before she even begins talking about the headline topic.. Starts at about 11:40 if you want to skip ahead.
I have 5acres and haven't started my Homestead yet, but I'm scared… it's just me, no beautiful dependable woman. Neighbors are too close to store things on my property without them knowing and being constantly on the road.
So everything I'd want to begin with I cannot stock pile the supplies. Hopefully I can absorb all the education many of you are sharing.
Too much chit chat and not enough of your title
If the veggies are abit too salty for the pellet, can they be rinsed off with water before eating or cooking? Wondering if the health benefits would be poured down the drain.
Also can the leftover brine be used for anything? Animals?
I have not done long term fermentation…and now I am not sure about something:
So I can't take the weight off/out of my fermentation vessel before locking down the lid??
I have a food saver vacuum, it has a jar sealing attachment. Do you think it would be a good idea to put the finished ferment through the vacuum before I shelves it?
I am so excited for this information, I really want to begin this journey, the health benefits alone are worth it!
Have you ever made any type of hard tack? Maybe some version that still lasts while having flavor and nutrition.
If there is some nice bits of deer tallow, I keep it for candles.
I canned up some blackberry and grape juice. And it is finally getting warm enough to keep my ginger bug going for my soda pop; my house temperature is very inconsistent in cold weather.
Following on from the venison conversation, maybe you could do a full movie how you break down a venison carcass?
This week, I am pickling asparagus. Tis the season.
This is exactly what I needed to know. I watched an old video of yours putting whole tomatoes in brine to preserve and was so excited. I can't afford a pressure canner right now and can't find one used. So trying to find more methods between water bath canning, fermenting, freezing and maybe dehydrating.
Glad to catch up and watch on fermenting for long term and hope to get the magazine soon. I'll also watch the chat more in depth on fermenting. Definitely look forward to fermenting more this year.
I am caring for my seedlings, checking my plants from winter sowing, learning how to grow flowers, and preparing for Easter! I am watching all the gardening and homesteading videos I can to learn more and more! Love your channel and love the comments from all of your followers. ā¤
I've been working on getting my resources on the shelf rather than attached to my power. Is there a plan to make your magazine available in hard copy in the future?
Iām moving into my new home this weekend and get to set up my new pantry! Iām super excited.
I have to agree with several others that I love the chit chat part! I've been so blessed to find a couple other like-minded ladies in my community who are in different stages of homesteading with whom I'm building community. We're learning from each other (me more from them) how to manage this thing we call homesteading and sharing things like eggs, herbs, knowledge, and fellowship. I'll be attempting a no-till garden this year after a year gardening sabbatical using some of the principles I've seen from you guys as well as Charles Dowding. If the wind would slow down here in Nebraska, I'd be able to get my onions, peas, and potatoes in. I'm planning to add a few more raspberry bushes and grape vines as well as adding to my asparagus patch this year. I already have garlic sprouts coming up which is so exciting since I've never planted garlic before!
Is Himalayan salt ok to use?
Just want to let you know. We love all your recipes that we have tried. Bread, pressure canning meals, fermented lemon chicken, ginger carrots. Cheese.
Iām just so impressed. The breakfasts
I think I want to try a salsa ferment. Have you ever heard of such a thing?
We are excited to be able to process and store more food this year than we ever have before. Thank you for sharing your experiences and recipes. The whole membership is so worthwhile. Just not feeling alone in this process is helpful
Canāt thank you enough
I mean, I have definitely kept ferments in my fridge for a year successfully…mostly by mistake, but successful nonetheless!
What do they taste like?! And do you cook with them after or eat them like pickles? Thank you for everything you teach me! I implement every week:) Canāt wait to see if I can grow enough broccoli for the whole fam for the whole year! Planned on mainly deep freezing but now, fermented broccoli? So curious what it will taste like!
Coming into Autumn/Fall here in Australia so getting some firewood ready etc.
Such great information! Many thanks.
EXPLODING GLASS JAR QUESTION šš»āāļø I have an issue with jars exploding while fermentingā¦ šš it was when I put a lid on tight and not weighted down with room for gases to escape. When is it safe to ālockdownā your jars? After the active period I think you said, when the bubbles stop? Maybe 4 days +/-?
Always interesting and so well presented.
Excellent! Blessings, julie