One YEAR’S Worth of Food | HUGE Pantry/Root Cellar Tour | 1000 Jars

Comments · 2.9K

• LI

  @LittleMountainRanch · 3 years ago (edited) · pinned

  Hi there! We have a &nbsp;new tour pantry tour for 2023! If you&apos;d like to see the updates from this tour, please check it out! <a href="https://www.youtube.com/watch?v=HoSw00MPPR8">https://www.youtube.com/watch?v=HoSw00MPPR8</a> <br><br>Thanks so much for watching! <br><br>Warmly,<br>Chelsea

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• HO

  @horsewithnoname8795 · 2 years ago

  The man who married you is a very lucky man, women like you are a treasure.

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• GA

  @Gabe-zz5gw · 2 years ago

  You see, in my humble opinion, I believe that this version of food managing and production is what was meant to be the standard in a majority of households. I think the world would be better off and people would be happier spending more time doing something as meaningful and purposeful as working hard for food and appreciating the effort required to produce a healthy food supply. The industrial revolution was a crazy thing

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• TI

  @tinagale7840 · 3 years ago

  Turmeric not only makes the pickles look pretty but the health benefits of turmeric are fantastic!

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• DO

  @dothedewinme · 3 years ago (edited)

  my grandmother was a master canner, and gardener. seems like everyone in my family has almost given up this lost art. I worked as a from scratch cook at an italian restaurant in 2010 and have moved onto curing, making aged cheese, beer, cider, wine, fridge pickles, saurkraut, kimchi etc (barrel aged dark beer) pasta, bread, jams/jellies (wine is effing HARD to make well) and I have a large winter and summer garden (zone 9) and making and freezing several gallons of marinara from our home grown romas every year etc. the last realms I have yet to touch is canning and grinding &amp; aging various cured meats. (only ever made prosciutto) but I REALLY want to continue her legacy and learn to can

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• SC

  @schrodingerscat1863 · 3 years ago

  Getting dry food off a concrete floor is absolutely critical if you are going to want it to last long term. Concrete holds lots of moisture and anything placed directly onto concrete will always get damp. Those platforms you built from reclaimed timber are going to save you a lot of headaches regardless of flooding.

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• ME

  @melkor1225 · 3 years ago

  Holy smokes. My wife makes about a dozen jars of salsa each year and I thought we were doing great. 😂 Your pantry and canning expertise is next level. Awesome.

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• PR

  @Prophetess9738 · 3 years ago

  Turmeric is not just good for color, it&apos;s a natural antiseptic and also antibacterial. Your pantry looks amazing. You worked really hard for it, thanks for sharing with us.

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• GE

  @georgeweast18 · 3 years ago

  Excellent pantry tour. &nbsp;My wife and I put up more than we can use every year - I guess we are used to having kids around. &nbsp;Just a note to Dan - I learned from my grandma to fill empty jars with clean water (clean used lid and ring) and return them to the back of the row. &nbsp;It solves several problems like storing empty jars, keeping product to the front looking organized and you never know when some emergency water might be needed.

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• HA

  @halimbouchama163 · 2 years ago

  You can easily survive the apocalypse with this

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• MR

  @MrStreaty122 · 3 years ago (edited)

  My ex’s family makes their own jellies and jams. When they give gifts they usually include a couple jars just to use their inventory. My favorite, i ate several jars on its own, was Apple Grape jam. Stuff was heavenly, used it in PBJ’s instead of normal grape jelly. Absolute game changer<br><br>You know what I also realized? While this pantry is expensive to replicate by todays standards, go back 150~200 years and it’s the holy grail of food

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• BE

  @beverlygiroux2824 · 3 years ago

  If you have a barrel, fill it with clean sand, layer your root veggies in it. and they stay nice and firm. &nbsp;I am 79 years &nbsp;old, and clearly remember my grandparents doing this. Carrots, etc.A nice addition to your root cellar.

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