Season 4 Episode 1043
Today, I take your questions in an old-school LFTN Variety Show: Pickling beets, more about our new farmstand, how to prioritize what you grow in your smaller garden space, how to prioritize your time on the homestead and more. We will also cover our usual Monday segments.
Featured Event: River and Imanee's Solstice Meetup at Haven Villiage, June 21 - I will be making cheese in case you want to come see that.
Sponsor 1: DiscountMylarBags.com
Sponsor 2: The Wealthsteading Podcast, InvestableWealth.com
Tales from the Prepper Pantry
Weekly Shopping Report
Dollar Tree was first. The drink selection always changes, but there was plenty of stock. That's all we needed in there this time, after adding a variety of storage containers and the like, and minor health items over the past several weeks.
The online price of a 2x4x8 stud at Home Depot is still $3.85.
Aldi was last. We found everything we wanted. There have been a number of price changes since the last report, but nothing dramatic. Egg and milk prices have definitely come down. Staple prices were: bread (20 oz. white): $1.39; eggs: $3.46 (-); whole milk: $2.66 (-); heavy cream: $5.29; OJ: $4.25 (+); butter: $3.75 (+); bacon: $3.99; potatoes: $4.39; sugar: $3.29 (+); flour: $2.35; and 80% ground beef: $4.69 (+).
I may make an additional trip tomorrow to Walgreens as I recently opened my last melatonin, and I want another wrist brace. I will likely also stop at the adjacent Food City for another bag of Meow Mix (that our cats ask for by name).
Untainted regular gasoline at Weigels is still $3.59/gallon.
Frugality Tip from Margo
Down here in Florida we are getting ready for the Disaster Preparedness Sales Tax Holiday. For two weeks we get to purchase things such as batteries, coolers, tarps, radios, fuel tanks, and generators and not have to pay sales tax. We are currently in the market for a new generator and we are going to save about $100 buying that during this break. So look up your states tax holidays and see what you can purchase during them and save some money.
Happy Savings y'all
Main topic of the Show: A variety show
Tina in Arkansas asks:
"I've got more beets than we can eat—how do you preserve them?
Nicole Sauce's Pickled Beet Recipe
1/4 bushel beets makes about seven quarts
Brine:
1/2 cup pickling or kosher salt
5.5 cups 5% vinegar
6 cups water
Per quart jar spice mix (add to jar)
2 heads dill weed
2-4 cloves garlic
1-2 hot peppers (cayenne or jalapeno)
6 peppercorns
Process method: Cold pack
Process time: 20 minutes for pints, 25 minutes for quarts
(wait 6 weeks before eating so everything tastes well blended)
Aunt Helen's Beet Pickles with an extra step (Courtesy of Mama Sauce)
1/4 bushel beets makes about 10 pints.
Brine (make enough batched to cover beets)
1 qt vinegar (5% acidity)
6 c sugar
2 TBSP salt (plain, kosher, or pickling: may not be iodized)
2 tsp pickling spice
Lots of beets
Boil beets in water. Skin and slice more thinly than for a regular pickled beet: say 1/8" or thinner. Pack in glass container or containers. Keep track of how many beets you've pickled (for backpack portion control.)
Bring brine to boil. Completely cover beets. If you plan to e
Published on 6 months, 3 weeks ago
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