So encouraging to see other woman’s pantry so organized makes me want to be that way

I absolutely love these pantry tours! Thank you! 😊

l used to do my bone stocks in my roaster for 48 hours, now l just put everything into my pressure canner for 2 hours. It comes out rich & gelatinous for a much shorter cooking time and saves energy to boot. 😊

Love watching your videos. Your kindness and warmth really shines through. Wonderful example of a P31 woman

Oh my !! Salted. Caramel. Pear. Butter !!!

I loved this! Very encouraging and inspiring to know that this busy mom is so diligent in the kitchen. Thank you for sharing this lovely lady's pantry. These pantry share videos are so wonderful!

Please thank Courtney for sharing her beautiful pantry with us. You both inspire me to try new things in my canning.

Courtney, your pantry is so wonderful! Thank you both for allowing us to "oooh!" and "aaahhh!" over your jars. I have very much enjoyed seeing all of the different pantries in this series. All of the people involved in making this pantry series are incredibly inspirational. Your love shows. Hugs

I really enjoy the pantry tours because I am new to canning and I get some great ideas to try

I love these kind of videos💜 It makes me feel like I'm hanging out with friends ~ who also loves preserving food and care about food responsibility 💜

To protect the elderberries, put a nylon sock over each of the lower bunches. Let the birds have the high ones. Canning local produce-- "I eat local because I CAN!" - Anon

I love your pantry tours. It is great to see what other people can, so it gives me ideas how to expand my canning. Thank you!

I learn about something new I want to try on every video. Thank you so much and please make sure all of those letting us into their pantries know that we really appreciate it!❤

Thank you so much Courtney! I feel like you're a long lost sister! I have been married for 26yrs (28 together), we have seven children (and 3, almost 4 grandchildren) and I also homeschooled them all! Such a blessing!! Thankyou for sharing such a lovely tour with us!

Bought 5 bushels of peaches one summer some others wanted a bushel but we had them all !!! We canned qts peaches and made pies for the winter time still have the freezer from 1977 that we bought for the pies !!! Corn I remember water bathing my pints for 3 hours in 1970 never got sick also the cream corn did for 3 hrs also !!! Love that pantry beautiful to see and learn about the elderberry how to do those am thinking of blueberries for myself !!! We raised 85 tomato plants also and I had a lot in qts and ketchup was made also in the kitchen up north the hot stuff went for BBQ with some extra sugar added to it !!!

Her pantry is amazing. I am in awe of all the things she has canned and processed and saved!! That’s awesome!! That is goals! I hope to build my pantry and stock up for my this is really amazing and inspiring! 😊

Another fun video! A great thing to do with that corn would be to add it to homemade cornbread batter. I bet it would make cornbread moist and sweet.

Really enjoying all these different pantry tours.. Give me that extra encouragement I need and ideas of how I want my dream pantry to look like. Love you channel !! I've shared you channel info on my FB and Instagram pages.

European time for corn is 2 hours in the waterbath so I’ve been doing that and it works well. I didn’t get any darkening at all. I prefer frozen but I like a few jars on hand just in case.

Oh my goodness! So blessed watching this. The SC pear butter, yummy!! Everything is so beautiful. Thank you Courtney for the ideas and makeitmake, of course lots a love.

I made up a monthly menu years ago. Sunday-chicken, Monday-Italian, Tuesday-leftovers, Wednesday-seafood, Thursday-beef, Friday-pizza, Saturday-pork. It has worked out great. I adjust the some of the dishes according to the seasons. More stew’s and soups in the winter, more grilling dishes in summer. Loving the pantry tours. Thank you Courtney for letting us visit.

Her pantry is gorgeous and I also make dill relish for me. But I have to make sweet relish for my husband. The good bacteria is mostly killed in the processing but you gut bacteria still utilizes even dead bacteria.

Thank you so much for the tour, Courtney! Sending much love from my family to yours from Washington state!❤️

Your family is not boring when it comes to food. Eating the same food over and over again gives children a special sense of security. Which cannot be compared or replaced with anything. And that continues even after you've grown up a long time ago. I still often cook dishes that my grandmother and my mother used to cook. On Christmas Eve when I was a kid, we ate Chinese soup. If I want to do something good for my brother today, I invite him to eat Chinese soup. We are both in our 60s now and still love them to this day. My children, who are now adults, also want one of the foods they used to eat as a child when they visit. Incidentally, my husband did not have these childhood experiences with food. There was always something mixed up.

I juice everything. Berry's, cherries, apples, pears, tomatoes. The superting for juicing is that I fill it directly from the juicer in the glass or bottle. I have a Weck waterbath canner. And to be sure I put it in the Weck for 15 minutes on 90 degrees celtius. The stuff that stays behind I put it through a sieve or blender ( depending on the pits and skin residue) and make applesauce or whatever from it. For in the yoghurt. Ad sugar or spices, fill in the jars and put it in the waterbath. Or in the dryer for fruits leather Citrusfruit is possible but you have to peel first. Because the skin contains etherische oils and they become bitter. Sometimes it's just skin and Pitt, than it is chicken feed

I never knew how entertaining as well as educational it would be to watch pantry tours! I really hope for more! Thank you to both of you for this! ❤

I just bought a roaster oven this season. I'm 69 yrs. old and love it. I can leave the house, kind of like a crockpot, and do gardening or store shopping without feeling like I have something on the stove. I'm currently cooking chicken stock with veggies which will go for 18 -24 hrs. Such a time saver.

Courtney has a beautiful pantry! Thank you for sharing it with us! This is very inspiring for all of us on our canning journeys!

Two beautiful ladies you are. I love seeing peoples pantries. Nice job ladies!

I get really gelatinous broth using my instant pot. Mary at Mary's nest has great recipes.

I've found a volleyball net to help with birds!! My husband put over my garden and it's saved my strawberry plants!! My name is Janell I come out as Bob my husband!! Thank you Courtney for sharing!! God Bless you and yours and could use your calming effect, it even comes thru the video!!

I've been using a steam juicer for years. I use it to juice strawberries, currants, gooseberries, rhubarb, cherries, apples, pears, quinces and elderberries. It is so easy. Washed fruits in the top of the basket. Water in the bottom pot and wait for the juice collector to fill up. I boil the juice obtained in this way either with or without sugar in the case of pears and fill it in clean bottles. Twist and let cool. The juice keeps for several years without boiling down. Sometimes I cook the juice I have obtained for about 20 minutes and then add 500 grams of sugar pro litre juice to get the syrup. It is also only filled hot. But the elderberry juice I obtained in this way looks different. We drink it hot when we have a cold to get fit again faster. Here in Germany, elder bushes are planted by the municipalities to separate fields from paths. Anyone who comes by can pick as much as they want. In the spring we also pick the blossoms to make elderberry sparkling wine. A very popular drink in summer.

I loved all of her beautiful food! Such an inspiration , my favorite so far.

Loving the pantry tours!!! So interesting.

I love this pantry tour! Courtney you have a beautiful and well organized pantry. Thank you for sharing!

I absolutely love all of your different recipes and flavors Courtney!! You have totally inspired me, I am definitely searching up a few of them! And the “don’t touch my peaches part!” got me!!🤣🤣 I felt that momma! Thank you so much for this video, it is an absolute joy and inspiration! Many blessings to both of you sweet ladies!

Wowzeeeeeeee, that was a fun pantry tour!! Creativity at its best!!

Beautiful pantry! Thank you both for sharing. I love the shelves too.

I love these pantry tours! So encouraging.

Dear Leilonie, Thank you so much for all the videos you create. It gives so much inspiration to the community you create! In this video you mentioned how long it took you to boil down tomato souse, and we all straggle with it, but recently I learned how to do it faster. So, when I boil my tomato souse, I use a big sieve and submerge it on the top of my souse in the Pan without scooping the souse itself. I really hope it makes sense. So, I end up with sieve full of liquid in it, which I ladle into prepared jars. And this is my tomato juice cooked at the same time as tomato souse. It cuts the time to get to the right consistency of the souse, maybe stealing a bit of the flavor, but tomatoes are so flavorful that you won't feel it at all. And the second remark that I am not sure how to go about, I will try my best to make as smooth as possible. I am an immigrant living in Canada and I have received this advice from my British Friend and really appreciated it back then. As we were sitting at the table with my Family and Friends she pointed out to me that it is kind of not polite to speak about the person present at the table in third person pronouns. I was taking about my daughter sitting at the table at the moment and making sentences like: "She makes a great progress..., Her method is so good... ect" As if she was not a life person right here. As if she was a thing. When in "proper" polite English I should have said: "Katerina makes a great progress..., Katerina's method is so good...." It is a very subtle change, but it truly brings our English to another level. I understand that very often we kind of translate our words from our Mother tongue into English. I hope it helps. Thanks again for being a creator and great inspiration for us all. God Bless. Julia.

That’s so sweet. The best of compliments.

Love seeing all the different pantries

Oh my goodness...such a wonderful pantry! I would the canned coleslaw recipe!!

I’m anxious to try the salted caramel pear sauce on ice cream! Enjoyed this tour!

Agree sweet relish every where dill is hard to find

I recently started using my pressure canner to make my "meat" broth! It's so much quicker and easier!

You can also do bone broths in a crockpot! I add dehydrated veggies and frozen veggie scraps

Tomato sauce in a roaster. Set it up and forget it til the next day. I do my tomatoes skins on. Just use an emulsion blender at the end of the cook cycle. So simple. I have 3 and they all get used during canning season. Just stir occasionally. No concerns about how long it takes.

I love your tours great video! By the way your canning is great also!

I watched your first video yesterday AND I was hooked!!! You talked the same principles I've learned years and years in the making! Make it make :) Tonight I watched Rose Red, about Every thing Waterbathed. I watched a Quarter Then came back here. I TOTALLY understand the concept of the USDA. NOT the Amish Way. I lived in a Amish Community for years and learned. Then the Brakes :( I was OVER THE MOON to find a Like Mindness Sister! I am so encouraged by you! Today I went out and bought 50lbs. Of potatoes. I have a seed store that limits my canning hours. I also have a freeze drier, (I literally hate Ricotta Cheese) I bought 15 lbs.of cottage cheese. (I use it in my Lasagna) WHO can live through the Apocalypse without cottage cheese??? My store is having a 50% off sale...Etsy Buckeye Seed Garden NOW...Elderberries. I freeze dry mine. (25 Year Expiration) Then I put them into the blender and turned into powder. ***Elderberry Tea...etc. You can freeze dry, dehydrate, freeze, juice, syrup.

lurve these pantry tours. Is it weird that I salivate over a well-stocked canning pantry?

Had to bump up sound, however great share. I don't like cream corn but canning corn is great for fritters. Drain, pat then move around cast iron skillet in a bit of olive oil or butter just to treat the skillet. It dries and plumps corn before adding to recipe and I didn't have to waste my frozen.

I love this. You two are great

One thing to know, that I never knew until this year, elderberries are not high acid. You need to add acid to them or process them in a pressure canner or longer.

Wow everything looks so yummy

Beautiful Pantry! Thank you Courtney for the amazing recipes I have 7 children as well! These pantry tours really expand my ideas on what to can next!!!!!! Have you ever thought of doing a KZfaq subscriber pantry tour?!?

I made bruschetta for the first time, it really turned out great, I also use it for pan pizza sauce in my Skillet, thanks for the tour ❤️

I PC my 1st batch cream corn came out dark So I tried Water bathing 2nd batch and like the way it came out much better. I think WB is gentler on things than PC

Dill relish is wonderful in potato salad and on hot dogs. Canned it for the first time last year

Amazing! Great video!

Thank you both❣️

Thank you both for sharing💜 I tried peaches once and one of my jars busted. All of the others went in the freezer 😂 I'm never doing that again!! My strawberry jam has been a winner this year though.

Being a new subscriber, this is the first I heard you say you live in PA! Well, hello neighbor, so am I, 5min from Shady. Small world. Her pantry is inspiring. Dill relish is something I’ve been wanting to try.

I roast my bones along with the onion, garlic heads and carrots. I like to get some color on them. It makes a deeper color and flavor of broth. I add celery and bay leaves, peppercorns. I then simmer anywhere from 36 to 48 hours. I have a 40 quart stockpot I got off of Amazon. I love the thing.

I made peach mango habanero jam last year and it was wonderful. I made it with only hslf a cup of sugar. So good 🤤

Just caught up 😅, now springs here can’t wait to try those pear butter sauces 😋

Hey ladies! Another great way to make bone broth rich & deep, but somewhat quicker is a pressure cooker. I feel like it gets that collagen out better than roasting.

I've water bathed corn many times, and I've never had the sugars caramelize. Although it does become a bit cloudy and the taste is different from frozen corn.

Lovely lady, great ideas, beautiful pantry, excellent host❤️

I want to meet her too!! I wish I can live closer so we can meet. Courtney has a channel? We need her. I know she is busy... I'm learning to can and listening to canning veterans makes me happy. GRACIAS!! GRACIAS!! GRACIAS!!!

Beautiful pantry thank you for sharing!

I did can mine but they were a little more mushier when I fried them. I now flash freeze my green tomatoes on a baking sheet and them dump them into a freezer bag and they fry up wonderfuly.

Listen to her she knows what she's doing. Browning the bones is a professional kitchen secret and it helps extract a lot more out of the good stuff out of the bones and adds depth of flavor.

Your pressure canned potatoes will come out cloudy and starchy if you don't blanch them first. Don't use the blanching water in the jars. Use fresh water.

This was the first year I didn’t get gobs of elderberries….. in fact I got none. The birds grabbed ALL of the berries from all of the many bushes.

Beautiful pantry

I do bone broth for 2.5 to 3 days in a roaster. It makes a difference. 😃

Girl. I gotta get more organized! My stuff is eeeeerywhere 😳🤣. While my husband is traveling for business I am going to get it together. My problem is I don't have much room because we are city dwellers. Luv luv luv your channel. Oh yeah I need that spaghetti soup recipe. Ma'am 😌🙂

I alway roast my bones onions and garlic prior to putting in the crockpot. It’s a game changer. I’m on the lookout for a roaster at a thrift store.

This was awesome,

So how does she dehydrate it because I really like how it looks, the packaging and all. What brand is the steam juicer?Oh Leilani, your a wonderful woman and its so nice to see you. Love Isabel, from Texas

I open kettle almost everything I do but I hadn’t done spaghetti sauce…. Until today. It’s going to be so much better than waiting for it to thaw from the freezer.

I use the biggest crock😮 I could find. Check daily for 3 days, haven't really had to add way. Makes great bone broth

I normally do two days. The last batches were just quickly done because I needed to do it quickly.

Lovely video. I think I’ve missed a few. 🙂

So beautiful. I want to can elderberry. I heard it has to be cooked before we can drink or eat them or they are poisonous?

When you look in the camera I feel like you are talking only to me. You are really cool and a beautiful person. 💖

I just strain the juice when I do it and the foam goes away just have to let it sit for a bit plus I strain to get the pulp out unless you like that.

*fried white tomatoes❤❤❤

I know families that have one of four things every supper! chicken and rice chicken and potatoes beef and rice beef and potatoes To change things up, they'd have: Rice and chicken Potatoes and Chicken Rice and Beef or Potatoes and Beef!

Oh for goodness sake! @17:30 She uses Roma 🍅. I now only use Roma for cooking and even on sandwiches. They’re so meaty; you get more tomato less water. I know, it’s said Romas don’t have the taste or sweetness the other tomatoes 🍅 have but frankly, there heftiness of Romas make up for it. And…..I found growing Roma & Cherry tomatoes is easier. Even inside, I brought my Roma & Cherry tomato plants inside on my southwest sun side and had production past the New Year in January. (They would have gone even longer but we forgot to water them when we took a Williamsburg. VA holiday & well…. They kinda croaked🥹

Great video - I was wondering if you ever canned bok choy soup or know of anybody doing so. I am more into having prepared soups to grab when I get home from work. I might just give it a shot ...

Hola, ¿podrías mostrarnos una receta de carpa( carpfish) o de bagre (catfish) de preservación en frasco estilo amish? Abrazo, gracias por tantos hermosos videos

Thanks for videos- I’ve got a question about rendering small batch lard - could I chop my fat and half fill my quart jars, pressure for 90 min- separate as it cools? Can you ask someone who knows?

Wow, wow

I'm so sorry to have to ask you this here, but comments were turned off on the cream of mushroom soup video. Have you opened any jars yet, as you mentioned in your video? Curious to know the consistency, as I'm getting ready to try canning it. Thanks so much!

Please show me the type of pots u use to process the jars. I’m running Through the sea of canning pots and I don’t know what to purchase please please help

Loved this video, does your friend Courtney also have a KZfaq channel?

Weather bath corn is so so so much better than pressure canned corn

Have you guys ever make bone broth using dear/venison bones?