Our vegetable garden is already producing bumper crops of summer squash, cucumbers, onions, peppers and more. Join us for a session in the kitchen shed where we prepare three different recipes to preserve some of these huge amounts of food. Of course, not all goes to plan (when does it ever!) but we’ll take you along for the ride and show you the whole process of what we get up to.
You’ll find recipes in the MAKE. DO. GROW. Club along with all sorts of other extra content. All the details can be found here:
Absolutely Love your episodes ! you too are just great! You have inspired me to start gardening in my Ojai garden.👍lets see🥰
Have you ever cooked the flowers from the summer squash? Mexican people sauté them with tomatoes, onions, garlic, salt and pepper. If you don’t mind spicy food, add chopped jalapeño or Serrano chilies! It’s delicious over grilled chicken or fish. My mom also made quesadillas and popovers with them. Try it, you might like it!
ARE THE BEST.
Watch Rosered Homestead for video on weck jars.
Brilliant, especially finding myself laughing out loud at about minute 32 the taste test. Watched it while I made potato salad with pickled cucumbers, boiled eggs and beetroot for dinner. See you next time. Hope the heat isn't getting too unbearable about now.
Love how you opened the window.
I was watching a video of an old lady preparing winter salads, using the same method of boiling the jars filled with food, when I noticed a detail which might be relevant for the sucess of yor next batch of soups (or whatever). She put the jars to boil with the lids not fully closed. So my guess is that physics can do its thing as there's room for air to come off, without having to force the lid and causing soup to come out. After removing the jars from the pan, then she closes the lids and turns the jars upside down, to cool off and create the required vacuum. Hopefully this might help you as well in your next endeavours. 😊
You can buy large vinegar bottles in recheio Castelo Branco, but you need to have a legal business activity opened in order to buy there. or just search for a local wholesale shop.
Wow very nice harvest looks beautiful, great job guys.
resubscribed!!!
Huh?! You're back!?!??! Yay!!! Different channel name?
If you are cooking in the middle of the day in the summer, your bateries are probabl already full. You could cook with induction and save the gas
Hey Guy try roasting your vegetables / squash on the grill then make your soup with them. Try a small batch 1st to see if y'all like it that a way. Also Y'all need a shade cloth over the kitchen /grilling area.. Y'all stay cool and hydrated !
those courgettes you can stuff them with mince meat scrape the inner out but save it and chop add to mince meat, also add onion salt pepper curry powder tomato paste cook until soft, then fill courgette put in baking try with some water and bake in oven until skins are soft taste great day after too
I think that I would have added some caramelized onion to that squash soup. You would get the nice sweet caramelized flavors without having to worry about steamed squash.
This Canuck says thanks for saying zucchini.
(3:57) Nice moves there Guy. 😜 (Also, love your shorts). Great tips today. Thanks as always!
You CAN save the seeds. You’re just not guaranteed to get the exact squash you had this year. I’d try it anyway.
We use the Weck jars on a regular basis for preserving the excess fruit (mainly apples and pears from which we make fruit puree, about 100-150 grams of sugar per kilo fruit) that we harvest every year. Have not really tried to use with precooked meals, although here in Germany it is a culture on its own. Just search in YouTube for "Einkochen" or "Einwecken" and you will be flooded with recipes.
What we also really enjoy are the juices/syrups that you can get from fruit an some vegetables. For that we use the "juicer" or "Entsafter" kit in German. The apple and currant (black and red) syrups are just great and you can enjoy them all year long. Just yesterday we made some 8 Liters of currant syrup 🙂
As usual, great video!
About those Weck-glas mishaps (i am German and almost everyone here uses this brand) …
judging from far away, the reason might have also been that the liquid cooled down too much already ?
The idea should be that the actual conserving is done as soon as the rubber band and the lid are in place and the "conservation water-bath"
is primary for sterilization only to kill off anything still alive inside.
I know that many do not even use those clips and just let the jar naturally seal by the rising different pressures; but then you ofc cannot use such an autoclave alike (water-bath), as it would create a mess 🙂
Are you going to build a Root Cellar to store your food in?
Never interrupt a woman and her fresh relish! : – D
wow! thank you so much for what you've been doing. Makes me excited to do alot of the same work, prep and lifestyle. Thanks!
Yummy 😋😋
I wonder how all of the hard physical labor you guys are doing has changed your health. How did you guys adapt from working in an office to working on the farm? What about medical insurance and medical issues in Portugal?
Nice equipments! One of u was a chef? Vitamix..global knifes..?!😊😊