Category: Food

Today I’m turning up the heat with two Beer infused hot sauces. Double the fermentation goodness and flavor! First up is a mild and refreshing Poblano Jalapeño and Mexican Lager green sauce, followed by a tropical and extra spicy Mango Habanero and Hazy IPA sauce. Join my channel to get access to perks: https://www.youtube.com/channel/UCwR7R8Y6cE-CqfnaoCqAG_g/join THANK…

I’m joined by Harriet from Border berries fruit farm as we talk you through the ideal way bto freeze a glut of berries and what you can make with them from frozen. Smoothie recipes at www.the batchlady.com and lots more top tips on my socials, come follow @TheBatchLady Ready to use your berries? Strawberries and…

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How to freeze vegetables in the freezer for up to 6 months without any artificial colors or preservatives. Freezing vegetables in a healthy way help us to stress-free cooking and of course a time saver. Store-bought frozen vegetables have artificial colors and preservatives. To avoid that we can make our own frozen vegetables at home.…

PRINT the recipe: https://bit.ly/31oJAIC There’s nothing better than a fresh peach during the summer! And when canned, peaches can be enjoyed all year round! SUBSCRIBE for more great videos! http://bit.ly/WyseGuide Like my page on Facebook: http://bit.ly/WyseGuideFB Visit my website: http://bit.ly/Wyse_Guide Check me out on Instagram: http://bit.ly/WyseGuideIG #canning #peaches #summer —————————— SYRUP (for 3 quarts) -…

Learn how to make beef jerky with a dehydrator, or home oven. The recipe used is a savory, black pepper version, but I also give you tips on how to make your own custom beef jerky recipe. CUTS OF BEEF USED FOR JERKY In my opinion, the best cut of meat to use for beef…

Remember! Fish has longer cooking time! Pints=100 minutes. Quart jars=160 minutes. Yup, that’s two hours and forty minutes per quart! Enjoy! Learn the proper way to can chicken, beef, fish and pork using your pressure canner. **KEEP FISH SEPARATE FROM OTHER MEATS!** Check out National Center for Home Food Preservation for more information: http://nchfp.uga.edu/how/can5_meat.html Subscribe…

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COMPLETE UNCUT FOOTAGE – FINAL PARTS Join ethnobotanist, Marc Williams and forager extraordinaire, Natalie Bogwalker on this adventure as we discover the wild foods around us in the fields and forest edge. Learn an architecture of understanding plants based on their families and common traits to help expedite a working knowledge of the plant diversity…

After a quick dip net trip to the Kenai Peninsula we were fortunate to return home with an abundant harvest of Sockeye salmon. We preserve the fish by freezing, and smoking and canning them, and we don’t miss the opportunity to make a few great meals along the way! Thank you for watching and supporting…