Living Free in Tennessee - Nicole Sauce

Homesteading, food, freedom and fun!
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Living Free in Tennessee - Nicole Sauce




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Now displaying: June, 2017
Jun 19, 2017

Today we walk through the process of canning green beans along with tips on how NOT to contract botulism on accident, I’ll share with you how the power of social capital is moving our coffee business along, and we will have an update on Hey Hey, the orphaned baby chick. But before we do that: I wanted to share with you a new experience I had: Swarm.City.

  • What it is
  • Why you might care
  • The “Slack”

  Resources for today's show:

Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Swimming in Squash. Nasturtium are up and harvestable ALL THE VEGGIES, minus tomatoes, BUT GUESS WHAT?! Companion carrots are looking great

What we are preserving this week Where we share what we are preserving for winter storage Green Beans Pickling Beets Ramping up for peach season! Should be making Jam but I am not

Garden Economics project I was given a half bushel of beets in exchange for 4 jars of pickled ones I bought ½ bushel of green beans for $12 and it will yield 14-16 jars I spent $3 on pickling salt because we were getting low - I buy a bag about every 2 years  

Canning Green Beans What you need: All the stuff you always need: Jars, lids, jar lifter Canning salt Fresh greenbeans The process - cold pack Prepare the beans, while also sterilizing jars and making boiled water Fill jars loosely with beans that are de-stringed and broken into 1 inch long pieces. Dont cram them in Measure in your salt: Pour in boiling water with 1 inch head space Cap them Put them in your pressure canner Put the lid on and move stove heat to high Let steam vent for 10 minutes Then place the regulator on top of the steam exhaust pipe Watch as pressure comes up over 11, and adjust heat to keep it there Processing time 20/25 below 1,000 feet Turn off heat and let the canner cool until the pressure indicator drops and stays down for 5 minutes Be careful of steam upon opening the canner Remove jars and let cool overnight Any on-sealed lids either have to be reprocessed, or put in the fridge and eaten  

Well everyone, Make It A Great Week!

Song: Tripped Out by Sauce

Jun 12, 2017

Today, we are back on track with an episode about homesteading life. I will talk a little bit about going off grid, when it does and does not make sense, as well as share with you the analysis that my friend Shawn over at HackMySolar did here at the Holler Homestead. And no, he isn’t paying me to talk about this. But if you have not checked out his website and you are interested in solar and other off-grid things, check out his site.

I will share with you some of the chaos of raising both chickens and ducks and what happens when the duck hatches baby chickens. I’ve got a good question in about coffee roasters and what to consider when upgrading. Samantha the Savings Ninja has a special message you may want to listen to before Father’s Day. And finally, I’ll share a personal story of pain that ended well because my animal first aid kit and human first aid kits were well stocked.

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Eating Seasonally and Tales from the Prepper Pantry

Green beans, chard from the market, cabbages, green tomatoes, fresh basil, squash blossoms

What we are preserving this week




Drying Herbs

Garden Economics project:

I spent $15 on Beets and ended up with 15 jars (22 pints) of pickled beets. Total out of pocket was $20 with the vinegar, lids, etc. That’s $.90 per pint. This is between $.50 and $4 per jar cheaper than we can buy them, and I know what is in the jar and I get to use my aunt Helen’s recipe.

Show Links  

King Coffee in Olympia Washington: Ask me for an introduction.

Make it a great week!

Song: Special by Sauce

Jun 6, 2017

Happy Birthday to LFTN launched on May 21, 2016 with our first ever episode:

With the pig roast, Holler Roast Kickstarter, and sudden influx of awesome visitors who descended and started knocking out our new coffee roasting room, I missed it! Today, we will go over the third canning project just in time for Tennessee Berry Picking Season: How to make and can jam, and I will give you all an update on the Holler Roast Project.  

Eating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store.

  • Zucchini!!! YESSSSSS!
  • Green beans
  • Cabbage
  • Lettuce
  • Radishes
  • Green onions
  • New potatoes
  • Green tomatoes
  • On the wild side: Day lily blossoms, honeysuckle blossoms, elderberry blossoms (fritters)What we are preserving this week

Where we share what we are preserving for winter storage

Learn canning in 8 projects, project 3 Jams and Jellies Pectin Making Recipe Link:

An update on Holler Roast. Check out some of the videos we are making over on YouTube - Ive set up a playlist called “Coffee Manic” where I will be documenting the mobile roaster unit progress, as well as other coffee related things, including the process for this year’s tasting.

Starting, and growing a business is some of the most exciting energy to be involved with. And this spring is not disappointing. And somehow, we got our garden planted, albeit a bit behind schedule. This episode isn't really about homestead life, it is more about lifestyle design of a homesteader. Thanks for listening and Make it a great week!

Song: Dr Feeley, Dr. Skinner by Sauce