hi, greetings from Croatia, Europe. I just wanted to share how we pickle cabbage. the whole heads are cleaned, the root is cut out and a handful of salt is placed in that cut part. such heads of cabbage are placed in bags for pickling or in large 20-liter buckets. when the first layer with the heads of cabbage is stacked, it is salted again with a full handful of salt. so all the way to the top. the cabbage stands like this for 2-3 days (only salted), and after that water is put in the bag to cover the cabbage and the bag is tied and not touched for almost a month. it must be watched and checked every day that the bag has not loosened or that there is no air in the bag. when the cabbage is pickled, we use it in leaves and make a dish called sarma. mixed minced meat (60 percent beef, 40 percent pork) is wrapped in a green leaf and cooked. mashed potatoes are made with it. it is a favorite dish in the winter months. especially around Christmas or New Year. if you want, I can translate the whole recipe and send it. Karla.

Your children should be so grateful to have such an awesome mom. Bless you and your family

Hi Friends, we are now sold out of our cookbooks, and I cannot thank you enough for your support. We are going to be doing another printing of them very soon and will have pre-orders available shortly. With deepest gratitude, Chelsea

As a Peace Corps Volunteer, I lived in a small village in rural Romania that was like stepping back in time a 100+ years. Most people lived on small homesteads and raised their own food including ventables, meat and dairy. For those two years 90% of what I ate was raised in the county. The few exceptions being things like sugar that could not be produced locally. I was very interested in the old time canning recipes so I would often ask the old women in the village for their recipes. My personal favorite roughly translates to beans in tomatoes. I unfortunately lost the original recipe that I was given but another Romanian referred me to the version below. 8 kg of fresh beans (best with flat yellow Italian beans but green beans work, don't use string beans) 1 kg white onion 1 kg of oil 6 kg tomatoes without skin Parsley and celery leaves a pinch of sugar 2 -3 cloves of garlic Salt and pepper Clean and wash the beans, cut or snap them into pieces. Washed and cleaned onion, cut julienne. Scald the tomatoes to remove the skin more easily. Tomato paste can be substituted but I prefer fresh tomatoes. Sweat the onion in oil until it becomes translucent. Then add the beans, sauteing briefly. Pour boiling water over them. Stir regularly to prevent burning. When the beans are cooked, add the peeled and diced tomatoes and leave for another 20-30 minutes. Add herbs and seasonings. Place in jars and water bath for 10 minutes. My version of the recipe called for the audition of white vinegar brine which is probably a good idea to raise the acidity level of the tomato mixture. I just can't remember the exact amount that we added. However, the brine did make them pretty tangy compared to the version without vinegar. You could pressure can them if you don't want to add vinegar. Without the brine the beans and tomatoes are a delicious side dish. With the brine, I would use them as the base for soups like minestrone or added to beef stew along with other winter vegetables. Here's a KZfaq video of a similar recipe: kzfaq.info/get/bejne/jNuVdbOgsqjUgqc.html

You literally went from your garden, straight to the kitchen. It just amazes me to think that those tiny seeds you planted months ago grew into all that food. It must be such a great feeling. Happy evening to you!

I love the way you explain coking steps. I am a beginner and because of your simple and clear instructions I don’t feel lost and want to try every recipe.

Please show us your cabbage rolls recipes! Love your harvest! 💝

Whew. I’m exhausted and you’re still cheerful and smiling. 🤗

I have never seen such beautiful cauliflower !! You work so hard - good on you.

Doing the same at our house! Cabbage, cucumbers, peppers and melons! Busy day.. so thankful for the bounty!

You can tell you love your garden so did I so that’s why I like watching others. ⭐️⭐️⭐️⭐️⭐️⭐️⭐️💓💞🥰🤗

Oh my word, such an abundance of slaws! I wonder if I could teach myself to like them, because that is so neat. :) Fern is a lovely name for the little calf! She totally looks like a Fern. Hoping for continued good harvests, even if they are smaller than average in some cases! ❤❤

Cauliflower is a wonderful addition to bread and butter pickles. I blanch the florettes for about 3 minutes and thenadd to cukes. Cover with brine

You are such a rock star in the kitchen. What a blessing you are to your family. You represent Canada so well. Love from eastern Canada.

You are a hard worker; glad it’s giving you abundance!

Hi 👋 hope everything is good! I just want you to know Chelsea that I enjoy ur channel so much. I garden my self but wish I had it like you do it’s beautiful! Ur garden ❤

my mother in law (Italian and great cook) put her zucchini and eggplant in a colander(it was a rectangular shaped) with bricks wrapped in aluminum foil overnight in fridge- removed a lot of the water - so when she squeezed the next day it was pretty dry-I wrap rocks is foil to fit in my regular shaped colander- works well

Harvest and Preservation days are my fave 😍😍😍😍

In Germany we put mustard seeds in dill pickles. No garlic because it dominates the flavor. Great harvest, don't know how you find the time for all of this! Your day does have 24 hours? Or more? 🐝

Touched my heart to see zucchini relish. We used to make that with my dad. Can't find that in the stores.

WOW, nice yield.

Pam here….have you heard of Harvey House Slaw? Cabbage onion green pepper in an oil vinegar sugar dressing wth mustard and some other spices that you bring to boil and put over veggies. Lasts for quite a while in fridge.

How is this not on food network!! LOVE THIS so much

Loving these videos on preserving ... definitely a skill everyone should have!

A great way to get the water out without freezing your hands. Put the zucchini in a tea towel and twist and squeeze out the water. Twisting the towel really makes a difference. Thanks for sharing grampa's pickles.

Just realise how long i have been followed you. Watching Ahao grow up, Dawang be fatten up and your baking skill level up over years has been one of my great joys.

I love what you do! Your energy and love for your family and home shine. I look forward to your videos. Living 'through' your adventures! J

That cauliflower is breath taking. I've never seen any that big or that pretty. Wow! I love your videos.

Oooo! It all looks so lovely! Good job, and praise the Lord!

Absolutely GORGEOUS produce!!!

You are something and definitely greatfully appreciated. We plan on ordering your book. THANK YOU SO MUCH!

The harvest and preserving is amazing. Thank you for sharing. Your family will enjoy all the work that went into this for months ahead.

You have a beautiful property. Your gardens are beautiful. The flowers are gorgeous. And the jam looked delicious. Thank your for sharing.

We love sour cherries. Years ago there was an orchard close by where we could pick our own. That shut down, now I buy them in huge cans from the Amish. Sour cherry jam & pie filling is our favorite. In 2021, Superb! Starting making lids in Ohio. I started buying them in bulk from the Amish. They have the thickest blue rubber seal, very reasonably priced & have the best seal. I only use leftover Ball lids to vacuum seal dry goods. Haven’t tried For Jars, but they’d have to be something really special for me to switch

So excited I just order your cookbook. Love your recipes. Watch all your harvesting and canning. You are such an inspiring to me.

Wow I’m tired just watching all you got done, amazing and looks so good.

It must be a fantastic feeling to gather all that produce knowing it’s all totally fresh, I felt excited for you 😍

I got a bushel of beets done last weekend(they’re a lot of work!) then my corn, now I’m starting tomatoes. I cut the cores out then toss them in the freezer as they come in. Makes slipping the skins off so much easier. No blanching.

I just started steam canning this year, after many, many years of canning… I love it! Quicker, less water etc.

Hello from Ont. Canada. My favorite coleslaw has cabbage, carrott, apple, craisons, nuts, feta cheese.

Another tip for cucumbers: make a salt brine(2/3 cup of salt to a gallon of water) cut the blossom end off of the cucumber, put them in the brine in the fridge weighed down by a plate for up to 7 days until u have enough to can. That, adding pickle crisp & pasteurizing them vs boiling them will make the crispest pickles! I process my pints at 180 degrees for 30 mins. The blossom end releases enzymes that soften the cucumber, the salt brine stops that process before canning, pasteurizing them kills bacteria but doesn’t soften the pickles. That’s my secret! Which is why I end up making so many to give away!

Fern is a great name. My first piano teacher was named Fern, and I loved her. Also, the amount of canning/preserving you do is amazing. Your family is very very lucky indeed.

Congrats on a job well done. There is no better feeling of accomplishment than to stand back and admire the jars on the shelf.

You can make several batches of cabbage rolls for quick freezer meals with some of the left over cabbage

I make coleslaw with, cabbage, carrot, onion, apple and turnips/swede/rutabaga. Then add some sugar, mustard, mayonnaise, salt and pepper.

Fern is a beautiful name. Everything you canned looks delicious. Thank you so much for another awesome video. I truly appreciate and enjoy them.

I wish I was twenty years younger I used to love to can and preserve my garden stuff

That is funny today is the first time seeing the little yellow tomatoes. And that is what your growing

Thanks very much. The volume of what you process in about 50 x ours. My wife also pickles, preserves, and makes jams and jellies. Your presentation is A-1. I'll pass your coordinates on.

girl, you not only feel like you won the lottery, you DID win the lottery. This is dream life for me. I have a garden about 20x25 feet and we can get ALOT out of it for summer and winter veggies, but we go through it all pretty fast and thats just my wife and I. my DREAM would be to live you do and be able to dedicate nearly all my time to what you are doing. alas I am working however to take over a family business and must travel many times a year so right now simply put, I do not have nearly enough time to do it. If I could. I would love to do what you do. Maybe one day. I still havent given up that ambition and one day I will make that effort and give it my full attention. I dont care if its in 20 years when I 50 and i'm just starting out. I was not made for "modern" society. youtube is just about the only social media I use, and modern culture is poison. I firmly believe you are winning over any big CEO making millions.

Whoa you exhaust and inspire me everytime!!!!

Hey, from Louisiana. I absolutely love your channel. Your life is my goal.❤. But it is 108 degrees Fahrenheit here now so yeah. We did get some pickles in June though and I canned them I’ve bought a slicer with a crinkle cut and made slices. They turned out great, and we used apple cider vinegar.

I hope will show harvesting your potatoes. It’s like a treasure hunt.

Your jam was beautiful!

Oh my gosh I so happy for you blessing to you and your family. I will be getting one .

Fantastic canning video; thanks for sharing! I was tired thinking how much you did in just 2 days without a food processor! You’re an amazing cook! Blessings to everyone 🤗💗🇨🇦

I live your energy and food processing. I listen to you while I am out in my garden and vineyard. Thank you Chelsea. Cheryl

You are becoming my favorite channel. I follow four homestead channels and you are becoming my favorite. So enjoy everything you do.😊

Oh! I remember growing up at Nana and grandpa's and Nana used to buy Nally's Garlic Dill Pickles. They were so good! :P

Love your shirt! 😁

This makes me sooooo happy🥰🥰🌼🌸🌸

Chelsea! Your channel is my favorite! Funny thing is I am Vegan, but you still have a lot to offer. I am overwhelmed by the many things you do but your cauliflower amazes me, how do you grow such beautiful big ones? I live in Naramata, BC and have tried for a number of years to grow cauliflower and just can’t seem to, maybe too hot🤷‍♀. Keep up your amazing inspirational work!

My wife and I recently discovered your channel. We enjoy your segments and learning about canning and farm living. Wishing much success for you ahead.

Beautiful and congrats wonderful lady

Thank you for a wonderful video and I love your t-shirt!

You are so hard working and blessed women to be able to do what you do that you enjoy as well.

I use a salad shooter for grating carrots, zucchini etc.

Not sure if Peavey Mart is in BC, but here in Alberta, they had a HarvestRight freeze drying in the store by all the canning supplies. I got all excited and took a brochure home. It's on my wish list.

I just ordered your hardcover book from Amazon! Can’t wait to get it!

Hi Chelsea! My copy of your cookbook (soft cover) came in today!! Love it already!❤ I bought it from thrift books... Thanks for sharing it!! I love cooking... can't wait to start using it!😊

Hi Chelsea and Family. I am a fellow cariboo want to be Gardner less that 80 miles from you. I absolutely love your videos and all the content. I'm also very happy to hear that you and your Husband and family are diving head first into full time KZfaq and everything else and I believe you will make a go of it! I hope for a million subscribers for you. I had a plague of field mice eat everything in my garden this year except garlic and potatoes. I got 1 solitary carrot. Your garden is awesome. Well done.

Just got my steam canner. I love it already. Works amazing and way less water for those of us that pay for water or have to haul it in.

Exited for your cook book

Love ❤the results! I think you could wear it as a low/no manipulation style 😊

Wow! What a harvest! I am waiting for my coleslaw to sit. I only made a small batch as I have never had canned picked coleslaw! Can’t wait!

Love your t-shirt! Going to try the canned coleslaw this week. Thank you for all you share!

Totally cannot believe how much you accomplished! Amazingly beautiful!

Thank you ! 🙂

You are one amazing lady! Your family is very blessed to have a mom like you Your harvest is beautiful. Brings back memories of helping my mom make sour crout in my grandma’s crock. She also made pickles in it. I am so blessed to have the crock.

I was able to order your hardcover cookbook on Amazon. I am looking forward to its arrival!

Just a tip for zucchini relish - After sitting in the fridge overnight, I dump the zucchini/onion mix in a colander in the sink and then press down on it to drain. Works so well!

Canning is hard, tiring work, and rewarding.

Love my cookbook! Thank you ❤

I just made my first Zucchini relish !! Can’t wait to taste it. Also made Tomato Jam! I had never had it, and will make a triple batch next time. Love your stories, and your farm. Enjoy!!

My garlic dill recipe is WHY my husband is obsessed with planting cucumbers. You love them!!

Love your videos. ❤

Beautiful bounty! Wonderful job preserving it all! I'm astonished at how much you get done daily or even in a few days. You're such a wonderful mother. Fern is a fantastic name, I'd have picked it too. God bless each of you!

I just harvested my first Delicata squash, they were great...I got the idea from YOU !

Good job, you will love to reminisce the warm summer days when put them up. I envy you this wonderful joy.

lovely!

Thank you for the cookbook re-visit. I can't do Live shows, so I appreciate the recap!!!

That jar of raspberries is gorgeous!

Thank you Momma for the large font and thank you for the beautiful pictures in the cookbook! 😊❤

I just love watching you shopping out in the garden! 💚

Hello from northern Wisconsin. You sure are a busy bee.

Also she made corn relish, it was amazing on everything. Have you made that?

I am looking forward to your cookbook. I love cook books. I watch your channel all the time through our playstation. The first video I watched was the large family pantry tour. I have been watching ever sense. I am not yet able to store as much as I'd like because we do not have a cool place for that. But we are working on it. We live in Puyallup Washington close to a lot of veggie stands which helps us have better quality food than at a grocery store. So thank you for all the new ideas to use them.

how you multi task everything is awesome. I can only can one thing at a time or I might need up pressure canning my cabbage and water bathing my green beans. you are a wonder woman!

Can't wait to try your Cole slaw recipe! Not a big sauerkraut fan, but Cole slaw...yum! Thanks for bringing us along for the ride and teaching us so much!

Bless you Chelsea.You are suCh a hard worker. Be careful out there in the heat. Water should be with you always. Thank you so much😘