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Bagging the Bounty Part 2

Bob Gregory Lynnita Gregory

Description

This class will look at how we process and handle crops for long-term storage. We will cover principles for canning, pickling, freezing, dehydrating, root-cellaring and simple cold-storage solutions. 

Recorded

  • January 15, 2020
    9:30 AM
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A couple of things that Bob talked about that I'll mention also when he was talking about preserving both garlic and onions. They can both be d. hydrated. We do hydrated onions beautifully they can be reconstituted and used in soups and stews you can even take your dehydrated edge bowls and drop them down the freezer for even longer. Garlic can be ground up into a powder and you can use that your own granulated garlic so there's a number of things that you can do to preserve your crop and after you've prayed about it and the resources are amazing just. Don't be afraid Pray don't be afraid to experiment use small amounts but you know just really I encourage you to learn because I'm going to share with you I've never done this before. I'm a nurse I speak one on one with people and I'm terrified of being up front and I thank you all for being my guinea pig my husband's encouragement never worked all this but I'm going to do it and the reason I say that isn't so much as a disclaimer but to tell you you can do this what you're called to do you'll do I was a city girl I knew about gardening from my grandparents but I never canned So when we moved to West Virginia in 2009 the size the fact that I was married to a grower. And of course conversationally other things I learned but I also spoke to. Local people and asked their opinion and not only are they helping you but you are helping them and you're doing what God put us here for and so the country wisdom when you all are looking for your homes the country was that you will run into is amazing I see nodding her head because you'll find this to be true you make friends really strong friends when you work together so I encourage you to work with people i think bob cut a bunch of slides that I actually not live but I had given him pictures but another point in time but I have pictures of working with an elderly woman that was in our neighborhood very poverty stricken she had many years of country experience and I never tried to teach her about the nigger or anything else I just learned from her and I gave all the produce she could use to her and she helped me learn the practical side of canning and preserving and those principles were really powerful and then when I see you research then I can apply what she showed me and I knew what she had done wrong and what she had done right but more than that I was able to actually really do things on a level and with a level of confidence that I wouldn't have had so we were both helped. And there's something you can do. A young lady came up during the break and she asked me was I going to cover canning and I will because Bob's an amazing grower and he's been blessed he. He mentioned that we don't always work parallel Well 1st of all we have over a 100 acres so you can't always work parallel because there's so many things to do but because of the number of injuries and accidents and whatnot that has really restricted his ability to do a lot of bending and kneeling and things like that my daughter and I and now myself do the majority of the harvest and or much of it except for the big pumpkins in the the manly stuff he does all that. But we do the harvest and we preserve the harvest and I've had to do a lot of learning and growing in the way I think about food and the farm and all of those things but the Ball Blue Book for anybody this has everything has pictorial direction directories it's laid out beautifully it has step by step it's up here on the on the board as well. But that is an amazing resource and then this the National Center for home food preservation I put their website up there they have everything according to the standards that you would be held to because over and over again your canning books are going to tell you don't deviate from the recipes because it's dangerous because there's a number of of considerations in food preservation that you want to make safety 1st so why do we can. To preserve our food and we do that. 2 things in canning one we're going to bring it up to a high enough heat that it can be preserved by killing off the microorganisms and other things that cause. Harm to us and the other thing is to stop then design activity primarily because that affects the flavor and the quality of this is so for those 2 reasons canning meats Those me so when you're thinking about what you're going to can you have to really think about. What is the. What is the ph of that has that's a huge consideration because you're high acid has. And you're low acid has and I'm going to sign this arrow there we go either way Ok here we go kill the purpose of our canning what's now say I see it you don't I don't. You will the purpose of our Canning is to preserve your harvest by the application of a high enough heat to do these 2 things we just talked about that got ahead of myself there's many many different things but this is probably one that terrified me because when I was a girl my sister cleaned out the refrigerator. And threw out the spoils and look for. Rench green beans in particular. The chickens ate it they did it went into seizures very active seizures flopping around in the yard die the dog faced the chickens same thing happened to them and so on it was horrible left a huge impression on a 12 year old girl but she was and is no joke now the spores. The bacteria itself can be killed at the boiling level of water which is $212.00 degrees but the spores themselves don't die off. And so they can continue to grow in a closed moist environment which is where you're going to store your canned food. So you want to pressure can all your low acid to up to Typically the spores are destroyed at 240 degrees but pressure canning generally by the guidelines and I'm not going to go through all of that because it's in these books but is up to about $250.00 degrees and that will kill off that those spores that then create this horrible toxin So be careful with your food and you know in both in nursing with I'm a nurse and nursing with the site but also with your food when in doubt throw it out and don't take chances if it looks not right if it smells not right and there in mind botulism has no smell so just use good practice green beans. Now these particular bring things I didn't know and garlic and I put a little piece of red pepper I think it's beautiful. Canning is your life so many things once you follow the outlined principles that you need to follow. Very carefully then the next thing is it's up to you how artistic how creative or what you want to do. With It was green beans you can I have been in a hurry where all I do is take off the stem end and I leave the little tails because the tails don't bother me and I've laid them on a big cutting board with a chopping knife and just whack them up and shoved as many in there as I wanted because I was running low on limbs stuffed as many as I couldn't poured boiling water over went with it you can make them pretty like this you can cut the you know the little tail off but remember that this is up to you after you follow the basic principles it's really up to you your time your resources your artistic flair to do it how how you want to do it but remember is going to be anti us that are low acid that's right so what are we going to do with it just right and follow the guidelines exactly now the recently I canned green beans with potatoes and onions because that's how we like to eat them in the spring and I did as an experiment but you have to take the longest processing time for any one of those ingredients and do it that way to do it safely so make sure that you don't experiment. And when I say experiment I read a lot of things before I did that so you know again just be very very careful. I'm not going to go into detail about the canning process is because it would take up more time than we have and I think you'd be better off going to a canning class where you see the equipment and I and really each of you are going to do it at a different volume and so you're going to have to look at what you have and works I know some people that with their home gardens they'll actually just take of say for example a big stockpot that 3 or 4 quarts jars will fit inside and when they can they're low acid food I'm sorry high acid they could just do that right in the kitchen right there and use your stock pot and you never have to even have any canning equipment you probably will need a list or a jar lifter but a few simple things and you can get those at a farm store at Wal-Mart it's not hard yard sales a lot of my equipment and I don't know. Again some of the supplies are kind of cut but. And b. when we've made of either the had as many as 26 bushels and I had them dripping across the floor or use your high quality has use the dust of your harvest one of the mistakes I made or learning things I did was I had to I had to learn to let some things go and realize that it wasn't a waste if it was going to the compost because it's coming back to nourish our farm the following year and I could not as a working nurse and on the farm with a producer keep up with the volume I couldn't so I had to be realistic and you know you'll have to do the same thing where you decide how much time what supplies what you need but your basic needs of with canning are to get the really basic equipment and you can pick up a kit at a farm store or at a tractor supply usually that everything is right inside of it and then look into a high quality pressure canner when you want to do other things and at that point you could actually even take leftovers like beings and stews and things like that and as long as you got very adept at it and made sure that you were following safety considerations you could scan your own food for periods of time when you don't have time so those are things to think about and that's really what I'm going to encourage is to think outside of. The cookie cutter approach and look at what you do and what's the best for you and your family and your circumstance. Tomatoes pardons. That's right tomatoes. I processed a lot of tomatoes a lot of tomatoes we at one time were doing one training classes where I was feeding I don't know a lot of people anyhow and we used a lot of product that probably can 3 or 400 quarts of food. Maybe more maybe like 3 to 500 at the beginning and I try not to because I I really don't like to keep things for more than 2 years although. I just you know if people do they keep them for much longer but again follow the strictest guidelines and if you have any question about any of it call your local exchange office pardon your local extension office and they will help you and not only that but they will check your equipment they'll check your pressure canners I would probably discourage you from buying a 2nd hand pressure canner because it is a fundamental piece of equipment but if you feel comfortable doing that and you take it to the extension office to have it checked for safety then and that probably would be Ok there's a few steps you can go through to do that safely so to Mayo's I make my own salsa. With all of our ingredients and back to herbs on this note I. Like salons fro and tomatoes don't grow at the same time so lunch will like the cold so if I want to make salsa and I want to use my own salon throw and I don't want to use you know foreign so on Troeh or Wal-Mart's lunch throw That's what he was saying about the ice cube method where I can process my own salon tro But I want to crash I don't want to drive it changes flavor when it's dry and it's not hurting too and sometimes when you drive things they end up looking or freezes them they end up limp and gray so the other thing that I like to do is to try to. Just do it as though I was putting it into my salsa right then and then pour a packet into ice cube trays and then pour water over it and freeze that then when I pop that out you have a little cubes of the one true that you can then add that volume and put it into your salsa and say July August well more later that usually the last week of July up into September depending on the growing season is when I'm going to have a glut of tomatoes and that's when I want my own salon true and I want my own garlic and I want my own onions so again onions too can be frozen in fact you don't even have to pre process onions you don't have to blanch him or anything you can just clean them chop them freeze them take as much of the air out of the bag as possible freeze and you can pre measure all your ingredients even if you want to so when you go to do your salsa you can just put it all together for your spaghetti sauce or whatever you want I keep it pretty simple because of the volume we use a lot of salt so we use a lot of spaghetti sauce and then I do whole tomatoes where you just flip their skins off and I also now a lot of people will freeze their tomatoes or in West Virginia where we live the power goes out every year and you can't be positive that your freezer is going to maintain a steady freeze I lost a whole bunch of corn one year we had a director go through and took power out for. 12 days and at that time we didn't have a generator we do now but we didn't so I took the one big freezer and packed everything into it and covered the whole thing in moving blanket and it held it in that freezer but this freezer was out in the gym and it wasn't as cool and a whole bunch of frozen corn and all of this corn starch came down on everything so now when I freeze my corn which I prefer I put it on the bottom shelf and I put it in a tray. So if ever that happened again it could go to compost and I wouldn't be spending days cleaning it up. And might not be able to say that but I wouldn't be sending days cleaning it up and the questions about tomatoes I should ask for questions I'm sorry at the end will move on. Peppers peppers. First of all I will ask one question. Are green peppers a fully mature product. Or not so these peppers were picked probably because Bob was pulling the plants I'm going to get because when he says he's going to pull a plant. I go out and harvest so I assure you I did not process those green ones but when I go to process my peppers what I do because it's what I enjoy and I enjoy it all year is I clean them i.d.c. them and then this particular spot it was a stock photo and they cut the other way not that it matters but I cut them in half to clean them I slide everything out with my thumb pulling off the stem is fast and then I sliver on and then I pack those slivers sort of in a row into a Ziploc freezer bag and I pull the air out of them and I freeze them and I use those all year when I pull them out to use them is really a German court freezer or not pork but yes court bags when I close to use them depending sometimes I'll just use them like that for say. I don't know stir fries or. To be pretty on top of an entree as you know like people would do pepper steaks and other times I will just pull out a little tube of them all break it off because they're all a vertical laying next to each other I'll just break them off and then I saw them on my cutting board and I chop them up before they start to thaw because then they cut really nicely into little tiny giblets but that's what works for me and it also keeps my freezer space minimal because it's compact so that's what I do with the. I do not canned peppers I don't like can peppers However I have thought of that and I probably would because most of the that is made. Plant based cheese sauces know that it calls for pimentos don't do that just take out some of your frozen peppers and throw it in there your frozen red peppers and if you have yellow ones use yellow ones because all they're really for is color and they put a little flavor and they give us new trends so don't buy commences anymore you have your own just to do that and you don't have to if you have a buy the next you don't even have to do any more than just peel it off the frozen thing and throw it in your go to mix you're done do it to the color you want don't worry about measurement you're looking at the color. So I have thought about roasting them is what I started to say roasting my red pepper I've done that for sandwiches and things but a photo roasting on. I haven't done that I don't like canning food because I mean I do canned my salsa to get the sauce and green beans. I have canned corn I have canned to be. I have cans. Of pickles galore when I was in my training. I don't like all that I'm not wasting my time doing that so I want to fresh as fresh as possible I like frozen foods you're maintaining your color your flavor a lot of your minerals. Canning by the time you sweat it out in your canning kitchens and I'm just being honest with you if. You're losing a lot of nutrients you will preserve some crop and you will have some nutrition but is it the only way I think like Bob says freshest best and grow year around and eat what's there and then preserve what you can or need to but I agree with entirely so I 1st had the picture of the canned corn that I did with friends I since gave it all to them. I don't like candy corn and. When I was reading the directions in here for freezing corn because I've been freezing it but I've been freezing it with neighbors for quite some time and I was trying to remember back what I did. Charlie cut the corn off the cob these for you blanch is it and then we bring it to boil in a big old pot like that one there off to the left in the middle on top of the canning stove and he brings it to a boil simmers a couple minutes and then we pour it through through a process of rinses and what you end up with is you've taken off a lot of that corn starch and so now when you're not a frozen clone it's a little bit more. Dry and you can break apart then I can break apart chunks to add to my. Soup stews corn chowder look at Tesh chowder to add to chili homemade plant based chili so you can break off pieces where you're not doing just corn but again if corn is something you absolutely love and you want creamed corn or you want to live things than than do that and creamed corn probably wouldn't be a bad canned I just it's not my preference and so that's not how I do it but I have done a lot of canned corn and I've given most of it away and in West Virginia they pickle it I strongly advocate and I don't want to offend anyone but just say no thank you. That's my little granddaughter Lydia. And she we have a number of berries so now that is really my canning that's what I'm going to tell you about canning today there's lots of classes in fact there are some really highly qualified people here that have done full classes on canning That's all I'm gonna say about canning. Done a lot of that I learned from the local people you know why we can. And you can follow the principles it's very readily available to you. I have a an elderly friend as a matter fact I have a number in this book so I will make one more comment this book right here and you can pick up them anywhere I like that it's waterproof so just a little plastic binder and all my recipes that everybody gives me and things like a lot of the internet are in there and I draw and I write and I keep a pencil and I do the same thing with my recipe books because all of us are in a process of learning so when you do something I strongly recommend you take a pencil and write it down that way you know what was good and what was bad and you can even say this was lousy I'm not doing this again usually you'll pull the paper Contro it out then but you know you can source because in my family loved it but I thought it wasn't that great or whatever your little comments are but I keep that and in that are a number of homemade Recipes From My dear gay Bailey and. She cans everything potatoes funniness celery socks why I don't know but she also tried to scrub the color off of my carrots so all I'm saying is that everybody has their own opinions and just be aware of the principles and what you're doing and learn and graciously learn from the people around you please don't correct them some less they ask you to learn from them berries are something we grow and probably will grow more of because our fruit trees just. Anyhow Bob can talk about that at another point in time but Barry's we have a number of hilly amazing both. Volunteer sources of wild berries Black Berries both of these I think these might I think these are black raspberries off to the right these are our blueberries that are very well established now and really put out more fruit than we can even pick Bob will tell you that you need to pick that fruit these for it's that's right been up to fall off the fine or at that point you can't can't keep ahead of the birds so pick your berries. The so that you get all you want before the birds realize how wonderful it is because then you're done specially if you have it in any large volumes and you want to pick it up again and so frugal I wanted to save every Very don't do that you'll lose your whole harvest just pick the cream of the crop and there's a reason raspberries are so expensive Don't try to save any raspberries that are mushy because your whole batch will be now blueberries you see where some of these are paying close to you that are not color blind if you pick your blueberries in the evening when it's not so blazing hot it is hard to see you know if they're fully right and or if you're colorblind blueberries you can set in a cooler of and not even cool but just in a darker place in between cardboard and lay em out in maybe the only 34 deep and they will continue to ripen and you can check on them every day and you can let them all turn blue and then put them in the freezer I don't wash them now that maybe you can wash yours if you like to but we grow our circle and I can there up off the ground and I pick clean and I keep my hands clean but if you wash them make sure they're dry or they're all going to clump together and that's Ok if you don't mind them all clumping together I want mine to Free Flow My grandmother daughter loves them and I want to put them on her tray and her and her high chair and she lets on that she's learned a little slightly saws and she picks them up and use some that way and I think that's great I think you know however when you can a commendable very pies that you've lost a lot of nutritional value but uses freeze season eat some every day and I advocate doing that as a nurse as a medicine but. Obviously not only can you freeze your berries and that's what I do people can them they turn gray I won't do that. That's not something I'm going to do but if I heard we were going to have a power outage that was going to last 2 or 3 weeks I might take my frozen ones out and go to my gas stove and can and then rather than losing them but I wouldn't initially do that. So you can also make things out of your berries and you can freeze out like you can make your pies ahead and then freeze them frozen and just don't cook them completely just leave the cross just slightly under cooked and then you can pop it out and you know and heat it up and you'll have your pies ready from your own berries. Grapes are amazing. To Rossiter these that we grow are a little sour. Under the skin but they're still very nice and they have their full seeds there was honey there are of. Heirloom. And they have. No No And they're not really a table grapes either they are really more if you were to say I was say more like a Concord perhaps great but what I do with them and I've done in a number of ways I've handpicked each individual grape because they don't all right but at the same time I pick each individual great I've cut clumps and then sat in their condition and then pull them off. I wait until they all right then and then a bunch of them shrivel and dry so I've done all the things you can do and this year I actually did go through and I picked out all the ripe ones and then I went to house and you still end up having to pull the little stems off individually so get comfortable you're going to take a while visit with a friend invite a neighbor over to some counseling enjoy yourself but then what I do with my grapes besides those that we eat all during the harvest. Is I have and I think we're a little over s'posed but I have a 3 piece system I don't know if you can see it it's a 3 piece of stone in the bottom is water the middle section has like a funnel almost like a bunch of pans in the middle with a hole of knowledge not a hole that is actually like a bunny pan in the middle the upper one is almost like a steam thing and then there's a lid so you bring this whole thing to a boil and you see this I don't know if you can see it but you see this this is almost like a catheter as a nurse I'm just going to say it's like a catheter and it has a stop clamp just like on a catheter. And I put that with the stop lamp on into a another pot a big enough pot. That I usually stack on some of those black crates upside down and make myself a table so that is all lower than my steaming grape. And then when I see the juice coming into the tube it ion clamp it but I put a lid because otherwise that thing all slop around you'll get grape juice all over you and everywhere but I just. I just make juice out of it so now one time I cut corners busy working and I didn't cut them and it looks like they and either I didn't come off into individual grapes I just truthful both think and there then there's times that I've taken an old pillow case and taken all the stuff from the top and put into that and we used to use please so I got all the Tekton out and made jelly out of it and have time for all that this year so all that went to compost after I did the one that all seems down all the juices out of it and what your left is with is skins and seeds and whatever stems are left over now this year I did it super clean because I did sit down and clean it up but I only point all that out to say that you own it you own and you do it you nobody can tell you you're doing it right or wrong you learn from and it depends on you and what your what your needs are. And I can do my great shifts in the past and this year I froze it and the difference is us. It is like truly new ones where the ones that I can in the past I realize I don't want to drink it is loaded with minerals but it has I don't want to drink it so why do I want to do all that work. So I froze it it's amazing i pop that I did it in these little screwed down. I wish I had taken a picture of one but anyhow in containers so then as soon as it freezes all you have to do is put a little bit of neutral water over it and pop the bottom a little bit slides right out and then I put it into freezers a pot bag and then when I take it out of the freezer to you I just put it into a pitcher and let it come to temperature and it is wonderful That's how I do my bridge. And how I process great I also made some really nice grape jelly. And there's a lot of different things with pectin so do your research on pectin you know there's the sure but there's also Pomona's Peckman And there's other types of pectin that you can get just plain pectin. I am not a jelly pro and we don't eat enough of it for me to actually get to be a jelly pro there's even a freezer jellies So you know you feel free to follow up on them. Thank you and do you well want to take a little break and then go back to. His topic and at the end if you have questions you can ask me and I'll do my best thank you. All right if well settled then we'll. Cover a few more things here and then give you an opportunity to. Press your questions. What. You know what our intent was was was not to make expert canners out of all of you or expert you hydrate or are expert food dryers or food freezers but we just wanted to point out the array of things that are available to you so you know you can explore these things on your own decide where it fits with you one of the comments that were needed made that I heartily agree with is that we far prefer a frozen product. To canned products. But we're also aware that with our circumstance we do have a generator now which is helpful to those but we live in a very rural area and if we should lose power we have the option of taking that frozen product and taking it to our gas range and canning it. Before it goes bad on us too so freezing things is a little risk here and you do need to have some you know some backup systems and in the case that you're depending on that food for you know for your security but even with freezing and you know just having the awareness that Ok if it looks like our power is going to be out for 2 weeks again we don't want to run the generator that long world just take the stuff out of being frozen and candidate at that point if necessary the other thing that we need to ask me to to mention was the way she handles the berry someone like her that. I need to know the Mike if you're going to say Ok basically when we free when she freezes the berries I pharmacist. The majority of the berries and we get more out picking berries are harvest rate is about $2.00 to $1.00 we eat to the store one. I'll tell you I've never felt so wealthy in my life as I did the 1st time that we went out and harvested all the blueberries week eat I mean I ate and ate and I love various wheat among almost every day and to be able to go out and eat until you're full was really a treat for me because I mean various are expensive when you buy and I was that was a real treat and now we have that luxury virtually every day but when she freezes the berries what we do is. We basically spread them out on a on a tray and freeze them on a trace of their They're not stuck together to we don't just put these in a bag and freeze the whole bag or you have a bag of berries and not berries in a bag and by doing them loose like that fly freezing over them will take them off the trays and put them in bags and store them then they then they are. And they come off individually and it works very well. I've only got a couple more things I'm going to share with you here and then we'll basically cut the recording in and take your questions and and be happy to try to answer anything we can that either one of us has covered today but I do want to talk a little bit about short term storage and mention this earlier and these are some of the carrots we grow. When e to mention one of our elderly neighbor friends we gave some of these carrots to her response after. Lenny to ask her how she liked them she says well yeah they were pretty good and you know if you screw em hard enough you get that purple off of their. And I'll really look like carrots you know they'll be orange underneath but anyway there are some times when and especially in a home gardening situation where you're going to have a glut of something and rather than taking steps at the hydrating or other thing all this stuff can be dehydrated too by the way in the corner. But we prefer them and we're just sharing with you what we do because that's work for us as we need it pointed out we were very busy people were short on time we will put. All the attention into our for preservation because with the luxury of having the farm we have so much fresh food to eat all the time that the canned food is really kind of our backup for those are and the short term storage is a real solution for you to and I mentioned this morning that for serious gardeners it's worth having an extra refrigerator that's all you need to do this and take your excess products like carrots cabbage turnips beets these things will will hold up for a long period of time even just refrigerated. And I suggest rather than trying to do this in your home refrigerator and fitting your soymilk around these crates that are going to be in there for a long period of time get a separate refrigerator for doing this and the reason for that is you don't want to see all these things that you don't want to dry out completely but you don't want to totally seal either so that they're in a most environment all the time so you can see the crates that we use on our farm actually got from a nursery and these are all old flower Bowl shipping crates they shipped flour bowls from the Netherlands to North America in these crates they work really nicely for us on the farm we've got about 100 of these that we use for all kinds of purposes and as you can see they're just ventilated on the sides and when we put. A crate of a product into the into the refrigerators that we have I use food grade plastic storage bags to wrap around a scrape but I don't seal it they go on lengthwise one of the things that I should have mentioned earlier too is anytime you're handling food with plastic products particularly plastic bags make sure there are food grade plastic bags it's not uncommon for us to see folks on the roadside that are selling green beans or you know tomatoes or something and they're storing it in plastic trash bags that's really not acceptable those plastics have lots of toxins in them and it's important to use food grade stories bags you can find them on Amazon we use a food grade storage bag that's quite large it holds a little over a bushel and we when we when we harvest our lettuce that's what I take the lead us to Farmer's Market and I can get 20 or 25 heads of lettuce and one large bag but they are food grade bags and that's important. And essentially when you want to do the short term storage clean your product wash it well. Let it dry again these carrots have been washed but they're not wet and the reason for that is that when they're dry before they go into refrigeration and these things the last a very good long while for you and that in that circumstance and oftentimes they'll last as long as a crop cycle so if we have a planting of carrots and I extend that use of the carrots for 4 to 6 weeks by the end of that 4 to 6 weeks we've got fresh carrots again so that is the way to make use of some of the cycles and in doing it like this. Ok that's a very coarse overview of what we do and the how we do it is partially explain part of it's going to be based on like what the Anita was telling you what are your needs what are your circumstances and the thing that I love about my wife most when it comes to dealing with these types of things is she's fearless she's smart and understanding the food safety aspects of what she's doing but she's fearless about what she will attempt and now she does it you heard her talk about the various different ways she's done the grapes and what she did this year was just her inspiration can do great juice it turns color it's not as sweet it's not as vibrant I think I'll freeze it instead and we'll try that and so that's what she did and the result was fabulous Now she didn't get that out of a book anywhere she just took the initiative to experiment a little bit and that's where that term experimental knowledge becomes so important the key thing to remember and this is true both on my side of the production in farming and her side of the food preservation and farming is get yourself away from being menu driven and everything everybody seems to want a recipe that they can follow because they lack the confidence of understanding or comprehending the principles themself and employing those principles as it's pertinent to your circumstance I run into this all the time and gardening when it comes to soil science or pest control or whatever it might be people want a program to follow and the reality is when we're dealing in a natural environment with so many different variables it's a matter of understanding which principles to apply and how to apply them to solve your problem that is really the most effective way to do it so. When we teach agriculture in our place I teach principles that are. The that are consistent throughout any place in the world where you can grow crops it's not a matter of how do I do it here and how do I do it there it's a matter of understanding the principles so that you can determine what steps to take what protocols to follow and that's true just as much with the food preservation experiences that we've had here this media was brought to you by audio 1st a website dedicated to spreading God's word through free sermon audio and much more if you would like to know more about audio verse if you would like to listen to more sermons lead to visit w w w audio verse or.

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