Enjoyed your talk this evening, thank you

Thank you so much for your video. We all need to learn more of the older ways of food preservation. I am in the middle of canning some beef. I love how the cheaper cuts turn out so tender. I wish I had known all this when I was younger and working long hours as it would have been so much faster to get dinner one the table. Keep teaching us more.

I enjoy watching your video

Loving the history bro!

My grandmother and grandfather had a smoke house and butchered a hog each year. She canned sausage, made lard etc. Pickled a lot of different foods. Had a milk cow and churned. Grandpa made sorghum. She sold extra food she preserved to make a little extra money. Thanks for sharing.

You Are remarkably good at talking without moving your head.

This is definitely what we want to learn. I've been pickling and dehydrating mostly, but need to go back to how my ancestors did it. It's more natural. Wish I had a little creek or stream but it's time to make do with what there is. I really hope you can guide us on the old ways, Justro. Thank you.

I'm going for a decent size garden this year...fingers crossed. Used to garden alot but Dad passed in 2011 just as mom got dementia. But I'll say she sure likes getting her hands dirty in the garden, brings back wonderful memories for her.

Thank you! I love fermenting.

AND GOD BLEES YA ON THE SNEEZE LOL!!!

Sneeze 🤧- God bless you

Hello from Arkansas, I’ve subscribed with this channel and Kenneth and Cindy from Judsonia Ar. Cindy told me she had found someone that talks like me! I was born and raised in the Hills on North Central Arkansas been here All my life. I did work some around Boone and Blowing Rock and love it out there, and plan to come back and visit before long. It’s just been Hot here, and we been watching your videos, love them, keep it up!

Love dill pickled green beans

Granny used to peel and cut apples, and put it in a bucket of salt water, then take them out and lay them on a screen outside to dry! I’ve been canning a lot the last couple of months, one thing I didn’t get done, was I wanted to find enough poke to can, but I didn’t get enough, but with the fire we had a few months ago here in wears valley, I’ll get a jump start next spring, where stuff burned! Now you have me craving pickled beans and corn, or. Some sour mix! I fixin to can kraut on the 21st! Signs are right, and I’m excited to do that! Grandmother used to put the stalk in her kraut, everybody looked forward to finding the stalk out of the kraut! I keep that tradition going now!

I like reusing the flats with my hand pump brake bleeder and food saver tops to dry can nuts, raisins. This way I get many uses from one top!

I sure hope you can get around to showing us how to cure pork hams and such. Really looking forward to it.

like Billy and Danny you have a wealth of knowledge. thank you

This week at our homestead we canned chicken, squash, pickled peaches, and three kinds of pickles. I do something different with my chicken skins. I cut it up it smaller pieces, put it cast iron and start rendering out the fat. Then I finish in oven to make browned up chicken skins, drain on paper towel and salt, and pour the grease in a jar and use for seasoning. Same as pork skin and grease, but unfortunately I am now allergic to all mammal meat due to a tick bite causing alpha gal sugar allergy. Keep them ticks off of you. It came from a lone star tick.

Justro, In these times you have shared the old timers valuable ways to store up food. We all need to know these ways and we all need grow, grow, grow! Thank you. Bless you.

Heard about you from Deepsouth Homestead.Subbed lots of good info

My husband and I are gardening and canning something fierce. I have canned meat for the first time, but I sure need to learn to cure some. Thanks for your help and encouragement, Justro. I really enjoyed your live video the other night.

Justro, you nailed it! Thank you for sharing! God bless🙏🏻🥰✝️

I have started making cabbage kraut…it is a healing food and is very good for you…I have crocks but don’t use them because most contained lead…I use gallon glass jars…I like the red cabbage kraut better than the green…I use pink Himalayan salt…don’t use table salt use non-iodized salt which is probably all they had at that time…love the old ways

Howdy Justin. I grew up on my grandparents tobacco farm here in the foothills of NC where we also sometimes had up to 5 gardens. My grandparents worked hard between the tobacco and tending the gardens. They taught me about growing and canning at an early age. I only have a small area for a garden that won't wash away in all these heavy rains we get these days. Be will be canning again this year and hopefully I can plant soon. We got almost 2 inches of rain this week with more to come. I already have tilled up garden this spring with my tiller so just waiting on dry weather. Thanks for your videos.

Woo bring on garden season 2022!

I was able to find some Speckled Roman tomato seeds like you grow. But going by the pictures on the website, yours look fuller than what I was able to find. I’d still be interested in buying some of your seeds if you have any left over this year. I’m sorry I missed your first live video. I wanted to watch but I had too much going on. Maybe I can catch the next one. Reach out to me if you think you have enough tomato seeds left over this year and I’ll buy some.

Justro I love story time you're so sweet. I learn so much💛💛💛 I hope you are doing well stay safe my friend.

God Bless you!!! Spring must be sprunging if the sneezes are coming out! I remember seeing those zinc lids at Grandma’s house but I guess I never realized they actually were used to seal stuff up. I learned some stuff from her from the past but sadly not that much about how they kept food stuff when she was young. I know she had a vintage ice box that they put the block of ice in the bottom of and that’s it. I wish I had of learned more! I will confess that I am a seed starting addict. I started peppers inside under grow lights on New Years Day. I spent Valentine’s Day starting ‘maters cause I love ‘em. 🥰 I planted out the majority of things here two weeks ago. I’m not done though, I will succession sow things until November. You’re making me hungry! A meal consisting of a premium can of ‘09 vintage sausage with a mess of mustards, some cornbread and a wedged vine ripened tomato sprinkled lightly with salt and served at sunset on a perfect summer day would be my idea of fine dining! 😁

Thanks Justro! Didn't rain here until after 3 pm so I actually got to work in my raised beds today. Got them cleaned and the dirt turned so that they were ready for this rain. I have most of my plants started and waiting to set as soon as this next cold snap moves past. We love to can and it's just a normal way of life for us. I hope more folks will start to put food away because we can't depend on grocery stores much longer. Loved the live broadcast Sunday night, great job my friend. Looking forward to more for sure.

Hi! I would absolutely love a step by step salting video. I am expecting to cull my hog in July. First time and I need all the help I can get. Any way you can teach, process, and treat the meat (other then freezing) would be wonderful blessing.

New to the channel. Love your content. What drew me here was your talkin about the mills. From a different area but I remember my great grandmother talkin about puttin crocks in the spring house.

Here in Texas I've got almost everything in. Waiting for dent corn and beans. My first jar of kraut in 2005 I used a big rock to hold it down. Now they have lots of fancy gadgets but the old tried and true work and I've got them.

I've got sweet potatoes in dirt to make slips, picked up onion sets this week. I gotta get them in the ground . . . but as far as other plants, we've got another week at least of nights down in the 20's . . . and we're dry! Local cable installers were digging down as much as 7 feet to install cable, and it was dry all the way down . . . crops gonna have a hard time if we don't get moisture soon, but there's none in the forecast.

My grandfather salt cured the hogs and he didn't pass the information on to his children. It's something I always wanted to learn. I remember the hams hanging in the smokehouse when I was a child. Do you use kosher salt or canning salt to salt the hams? I'm thinkin plain canning salt. I make our kraut. I use a German water seal crock instead of a traditional American crock. It's easier to tend to with fewer issues with molds and yeasts. My dad said they grew everything they ate growing up except salt, pepper, coffee, sugar, and corn syrup. My grandfather worked the grist mill that use to sit over the hill on Saturdays. I sure would like to find an old wheat thresher so I could grow enough wheat instead of buying wheat berries. I raise an awful lot of our food. Haven't had time to try my hand at raising feeder pigs but with my background I can grow bout everything we need in fruit, nuts and veggies. I can stuff year round. I sure do like to hear you talk about livin' in Appalachia. I was wondering who made the ladder-back chairs you have. I have some my grandfather made and he hickory caned the seats. I thought I picked his brain about most of the old ways but find myself wishin' I had asked about this or that. Not many people left who know how to do those things anymore. Looking forward to this weeks word. You'll have to add pack and poke for future words. When I was a kid, Granny asked me to get her a poke. I just looked at her in silence and my mom had to decipher it for me. Have a great day!

Yes we are y'all come on for good eats. Prayers many in storms path today. SC is getting whooped with tornadoes.

Hey Justro!! I’m at the homestead for a few days and I’ve got some cucumbers going in the first garden next week!! I do love your stories so much and I shared your latest video talking about grain and mills with my new neighbor that plowed up my garden. His name is Charlie and he’s lived here for many many decades. He knew my grandparents and most of my relatives. It’s raining so hard here I barely hear the tv and it’s about wide open. I think I’m going to have to rewatch the video 😁

I need an out door smoker/oven. Thank you.

Slow rain on a gray day here in middle TN. Before my grandmother started canning most of the over winter food went down to the root cellar. I'm not sure all they did because she died went I was 16 and the only things I really remember were canning or freezing. I do remember all of her chickens, gathering eggs and butchering about 30 chickens to sell to the local grocery store. My mom didn't like growing up on the farm and only said something about having only fried eggs and fried potatoes during the late 1920's and into the 1930's,

Thank you fer the video Justro. Pickled some cabbage last fall, hope to do beets this year also.

💖

Your gunna laugh but this is the first year I ever planted anything, I was a soldier, then worked in the emergency department, never learned how to do any of this, but I’m learning!!!! Lovin all this sir, appreciate story time Tuesday ! Full of knowledge thank you! Appreciate ya all sharing!!

I love pickled (aka:fermented) vegtebles. I planted a few small plots of hard red winter wheat, fava beans, sugar beets and spring wheat that are up... I have onions, kale, rutabagas, carrots and cabbage in the garden so far... I have everything else setting on deck in the greenhouse waiting for blackberry winter to pass😁 I experimented salty sweet cure a few years ago... plan to do some more this year. I look forward to get some tips and tricks from you.

Pickled eggs were once pretty common from what I’ve heard.I have over wintered garlic, plus English peas, two types of onions, beets, cilantro, nasturtiums, along with my parenial herbs rosemary, sage, lemon balm, peppermint, ecunacia and chives so far. Hoping to get some potatoes and Perma Pasture Farm comfrey in the ground in a couple of days. Should have already gotten tender plant seedlings started, but alas, haven’t had time yet. My goal is by the end of the week.

Love to hear you talking about the old days, I miss them bad even though I never really got out of them. I was raised by my grandpa he always taught me not to be too vain so that's the reason we call ourselves Obreson farms even though my name is Clement Osborne. Can you figure out how we got that name LOL. From the other side of the mountain, on the foot of the highest mountain in Virginia

😃

I am allergic to pork and duck. I was wondering if you can cure beef, goat and lamb. Right now I just can all my meats but would love to learn a new way to preserve my meats.; I grow and either can or dry all my vegetables. After watching your video on wheat and Mill stones I hoping to find a field where I can plant my own wheat. Thank you for your videos I am learning a lot from them.

Yeah I'm already grow some plants getting them ready to transplant before to long. And I grew up on a farm we slaughtered our own hogs and cows. We had salt boxes were daddy cured the hog meat. We still can and dehydrate a lot of different foods ain't nothin like it.

If so ,your my neighbor...

Any special type of salt?

It's scorchin hot here in South Texas

I don’t know anything about all this. I lack a steam pressure cooker (have an Insta pot knock-off, no oven, just an air fryer, microwave and an induction cooker. I don’t know what I’m going to do if all of the gardens produce. Hope to get a root cellar dug over summer.

I have only one of the old blue half gallon jars with the zinc lid..did the old people use the dent corn for pickled beans & corn ? Thank you in advance for any answer.

Chestnut Mtn ? We have a Chestnut Mtn straddling the Tn/NC Line...that one ?

You are a sweet and caring person, but there is nothing we can do to help the unprepared. They are so disconnected to what is going on in the ‘real world’ it’s really too late for them to prepare for a long term food shortage. Most possibly without electricity, which means water shut off also. If you don’t already have food for an extended amount of time for your family…. You haven’t been watching what our government is doing to us~!!!

Yeah getting ready the ground over here in NE Arkansas. We use to salt green beans in crocks over here too! We also can beef and deer too! Hey Justin did you get a email from me? I’m trying to figure all this out!