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No, all you have to bring is food they will do the rest. Have fun, you will love it out there, catch a lot of fish.

@@HeavensGatesCherryFarm Thank u!

I use Kroger all purpose flour!!🍒

I'm glad you got to come up!

We don't, we put the cap on the vent and it take about 10min before the bubbler starts to bubble then we start the timer, and everything works fine!🍒

Glad it was helpful!🍒

We will pray that rain comes your way because we don't need any for awhile, blessing to you!

She wasn't up there, she was resting from helping me pound the well down!!

Yes in the video we were doing it wrong and we put in the show notes below that the canner need to rest before you take the bubbler off the top.

Hello Vickie, my chicken stock recipe is as follows: Please read entire instructions before you make the stock! INGRIEDIENTS: 1) 4lbs chicken pieces or carcass (I weigh mine) this includes chicken bones, cartilage, any fat still attached after meat has been cut off each piece. This gives an excellent balance of flavor, nutrients and collagen. The cider vinegar in this recipe helps extract nutrients out of the bones which helps speed up the formation of gelatin and makes a richer stock, and you cannot taste the vinegar in the stock. 2)1 large carrot cut into 4 pieces 3) 1 medium onion peeled and cut in half 4) 1 stalk celery cut in 4 pieces (leaves on are ok) 5) 2 tsp. black peppercorns 6) 1 Tbsp. apple cider vinegar 7) 2 bay leaves 8) 2 thyme sprigs 9) 3 parsley sprigs 10) 3 quarts of cold tap water from your faucet. INSTRUCTIONS: (I actually mark my pot so I'll know when my pot cooks down to 3 quarts so i don't have to cook longer) but you don't have to do this. (see #4 Below) You will need at least a 7 quart pot 1) Except for the water place all ingredients in pot and then add the cold tap water which should just about cover the bones. Its ok if it doesn't, the chicken will cook down and fit the bones in snugly but don't crush or break the bones unless you don't care if the color isn't clear (mine is not clear but very rich in flavor). 2)Scoop off scum: Bring to a boil on medium high heat and scoop off any foam that collects on the surface using a ladle. 3) Simmer 3 hours: Turn stove down to low and simmer for 3 hours with no lid. DO NOT BOIL at this point The stove should be low enough so the surface is is barely rippling with a gentle boil in center every now and then. 4)Strain: Scoop out any solids and strain by using a lid to hold the bones and vegetables in the pot. pour the stock through a very fine sieve into another pot or large bowl 5)You should end up with about 2 quarts of stock. If it's more than 2 1/4 quarts reduce the amount by letting it simmer ABOUT 15 minutes more or it will be weak. If its less than 2 quarts then top off with a little more water. Fill jars/or containers: I use four 16 oz ball jars. Cool on counter (this will make any fat rise to the top and solidify and you can remove the fat if you don't want it in your stock) then put in fridge for up to 5 days ( in the fridge it will become jelly-like from the collagen in the bones. This is very good stuff! But when you reheat it it will liquify OR you can freeze it for up 6 months. 6) SALT ADJUSTMENT: If you reduced your pot by 90% of the liquid or more you will taste the natural salt flavor. However homemade stock is not salted but store bought is. ** If you like you can Add 1/4 t. salt for every one cup homemade chicken stock OR you can simply add salt to you and your family's meal when you prepare it. Thank you so much for watching and leaving a comment my friend! Have a great evening!

Hello Shelly, I will take the time to write it out and post it hopefully no later than tomorrow. But I'll try tonight. Thanks for watching and have a great evening.🍒

@@HeavensGatesCherryFarm after I posted my question, I took the video and wrote it down as I watched. I’m excited to do these tomorrow! Thank you for your quick reply and offer to help

I don't🍒

Thank you! Cheers!🍒

To keep from getting burned!!🍒

Threw the years I've seen it done and have put down now about 7 of them and as I get older they get harder to do!!🍒

Thanks!!🍒

I did, i wore red one that gave me blisters then I got some new leather one and they worked fine!!🍒

Thanks but she all done, Hi Rick!!🍒

@@HeavensGatesCherryFarm you probably burned off a few cheeseburgers getting her done anyway 😉

Thank you we are!!🍒

Thanks, Sarah! Pinto beans are one of our favorite foods. Thanks for watching and leaving a comment. Have a great evening, my friend.

the branches need to be tied down for at least two seasons. after to seasons if you untie them if they stay there good to go!!

Glad it was helpful!🍒

It sure is🍒

Hello azalethayoung, this lemon cake recipe you will really love. I don't have a red velvet cake recipe. Sorry. Thanks for watching, and have a great day, my friend.

Thanks Dan, we are trying to get thing going here now that winter has passed, have a good one!🍒

Hello virginiaspice6370, this is a great banana recipe, I hope you enjoy it. Thanks for watching and have a great day, my friend.

Very!🍒

Coming soon!🍒