Erica | Anderson Acres
@andersonacres14 • 1,300,000 subscribers
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Storing Fresh Carrots in Sand 🥕 Harvest carrots when the tops are roughly one inch in diameter. Remove as much dirt as possible but do not wash with water. Remove the greens. In a clean container large enough for all of your carrots, place a layer of damp sand at the bottom. Place a layer of carrots on top of the sand. Repeat layers of sand and carrots until your container is full or your carrots are gone. Place the container in a cool (between 32 and 60 degrees) dark place for 6-9 months. Be sure to check the carrots often for rot. If the greens begin to grow up from the sand, remove them.
Erica | Anderson Acres444,300 просмотров • 19 часов назад
Here’s everything I’ve canned since May for the basement grocery store.
Erica | Anderson Acres2,200,000 просмотров • 3 дней назад
Smoked Thanksgiving Turkey Ingredients BRINE 1 large onion, quartered 2 heads garlic, halved 2 oranges, quartered 1c salt 1/2c brown sugar 2 tbsp peppercorn 2 tbsp rosemary 2 tbsp thyme 1 tbsp whole cloves 3 cinnamon sticks 4-5 star anise 16c water, divided SEASONING 3 tbsp brown sugar 2 tbsp smoked paprika 2 tbsp salt 1 tbsp pepper 1 tbsp garlic powder 1 tbsp onion powder 1 tsp rosemary 1 tsp thyme A whole turkey 1 stick of softened butter Start by brining your turkey for 12-24 hours. To a large stockpot add onion, garlic, orange, salt, brown sugar and 8c water and bring to a boil. After 3-5 minutes, remove from heat, add brine spices and 8c of very cold water. To quickly cool your brine down add ice. Once brine is completely cool, add to either a brine bag or a large pot big enough to completely cover the turkey. Add your turkey to the brine and leave in the fridge for 12-24 hours. After brining, remove turkey from the fridge, place on a baking sheet lined with a cookie rack to allow all the water to drip off. Pat the turkey completely dry with paper towels. Separate the skin from the meat and cover the meat with butter. Repeat on top of the skin. Combine all spices together in a bowl and cover every inch of the bird with the spices. Preheat your smoker to 250 degrees. Add your turkey to your smoker and allow it to cook for 1-2 hours or until the internal temp has reached 110 degrees. Turn the heat up to 350 degrees to finish cooking the bird. Depending on the size this could take another 2-4 hours. Ensure the internal temp reaches 165. Allow the turkey to rest before cutting into it. @Traeger Grills
Erica | Anderson Acres197,100 просмотров • 1 день назад
HARVESTING AND STORING ONIONS 🧅 Harvest onions when the necks have broken aka the green tops have fallen over. Do not wash the onions just remove as much dirt as possible. Lay the onions in a single layer on a wire rack in a dry, shaded, well ventilated area. Ideal conditions are 70-80 degrees and relatively low humidity. Allow them to dry for 2-4 weeks or until the skins are papery and the stems are dried out. Leave up to two inches of the stem. Onions can be braided and hung or stored loosely in crates with open sides or mesh bags. Temperature: 32-50 degrees Humidity: 60-70% Light: Dark So not store near apples or potatoes.
Erica | Anderson Acres228,900 просмотров • 6 дней назад
HOMEMADE ITALIAN BREADCRUMBS INGREDIENTS 10-12 slices of day old bread 1 Tbsp dried parsley 2 tsp dried oregano 1 tsp garlic powder 1 tsp onion powder 1/4c ground Parmesan cheese INSTRUCTIONS Preheat oven to 300. Cut bread into small cubes, about 1x1 inch. Spread them out evenly on a baking sheet lined with parchment paper. Bake 15-25 minutes or until they are crispy. (Bake time depends on the type and freshness of bread) Add the slightly cooled bread cubes to a food processor or blender. Blend until they are a fine crumb. Dump the breadcrumbs back onto the baking sheet and smooth them out into a thin layer. Add the seasonings and place back in the oven for 5-10 minutes to ensure there is no moisture. Allow to cool completely before adding to an airtight container and storing in the pantry for up to several months.
Erica | Anderson Acres125,400 просмотров • 5 дней назад
Canning BBQ SAUCE INGREDIENTS 12 lbs tomatoes 3c finely chopped onion 4 cloves garlic, minced 2c dark brown sugar 2 Tbsp salt 2 Tbsp smoked paprika 1 Tbsp garlic powder 1 Tbsp ground mustard 2 tsp chili flakes 1/2 tsp ground cayenne pepper 1 1/2c cider vinegar 1/2c bourbon INSTRUCTIONS Wash tomatoes and remove core and blossom ends. Cut into quarters. Peel and chop onions and garlic. Combine tomatoes, onion & garlic in a large stockpot. Bring to a boil over medium high. Reduce to simmer and cook about 30 minutes stirring frequently. Remove from heat and puree mixture using a food mill to remove seeds and peels. Return to stockpot. Add sugar and spices stirring until dissolved. Stir in vinegar and bourbon. Simmer until sauce thickens about 1-2 hours stirring to prevent sticking. Ladle hot sauce into hot jars, leaving 1/2 inch headspace. Remove bubbles. Wipe rim. Add lid. Secure ring to fingertip tight. Place jar on rack. Repeat until all jars are filled. Lower jars into canner, turn heat to medium high, cover canner and bring to a boil. When boiling start your time, 20 minutes for quarts and pints, adjusting for altitude. Turn heat off, wait 5 minutes, remove jars from canner placing them on a kitchen towel to cool for 12 hours.
Erica | Anderson Acres145,700 просмотров • 7 дней назад
Here’s what I did with 400 pounds of food from my garden haul.
Erica | Anderson Acres804,300 просмотров • 1 месяц назад
HOMEMADE SRIRACHA 🌶️ INGREDIENTS 2 lbs red jalapeño (or other red chili pepper) 3c water 1c rice wine vinegar 3-4 cloves garlic, minced 1 tbsp brown sugar 1 tsp salt (Reduce sugar for a more traditional sriracha taste) INSTRUCTIONS Roughly chop peppers and add to a large stockpot. Add the remaining ingredients and bring to a boil. Reduce heat and simmer 15 minutes. Add pepper mixture to a blender or blend with an immersion blender. Strain out the seeds and skins. Store in an airtight container for up to several months in the fridge. #homemade #sriracha
Erica | Anderson Acres513,000 просмотров • 1 месяц назад
Here’s what I did with 250 pounds of produce from my garden haul.
Erica | Anderson Acres170,200 просмотров • 13 дней назад
HARVESTING AND STORING POTATOES 🥔 Potatoes are ready to harvest when the leaves begin to yellow and die back. Cut the plant back about a week before digging them up to allow them to stop taking in moisture. Keep potatoes out of direct sunlight to prevent the production of chlorophyll and turning green. Cure the potatoes for 1-2 weeks in a place with low light, high humidity, and warm temperatures. After curing, transfer to crates or bins for long term storage. This should allow your potatoes to last 9-12 months depending on the variety. I grew Kennebec. Russet is also a great potato for storing.
Erica | Anderson Acres236,900 просмотров • 23 дней назад
HOMEMADE POTATO CHIPS 🥔 Ingredients 4 medium russet potatoes Cold water Oil for frying Sea salt Instructions Wash, peel, and slice potatoes thin. Soak in cold water for 15-30 minutes. Boil for one minute. Blanch in ice water. Lay on a towel to dry completely. Heat oil to 325-350 degrees while maintaining that temperature. Fry in small batches to avoid sticking for 3-5 minutes or until the potatoes are golden and have stopped bubbling. Place on a baking rack or paper towel to drain excess oil. Immediately season with sea salt. Store in an airtight container. The grater I use is from Susteas and is linked in my bio. #homemadefood #snackideas #homemade
Erica | Anderson Acres2,500,000 просмотров • 7 месяцев назад
I wish everyone had best friends like mine. We don’t see each other enough but when we do it’s like nothing has changed. We made and canned 🍏Apple Pie Filling 🍎Apple Juice 🍅Tomato Sauce 🧅Pickled Onions 🫛Green Beans 🫘Black Beans 🍗Chicken Broth 🥩Beef Broth
Erica | Anderson Acres225,000 просмотров • 24 дней назад
HOMEMADE BREAD 🥖 INGREDIENTS (Makes 2 loaves) 1 package (2 1/4 tsp) active dry yeast 2 1/4c warm water 1/4c sugar 1 Tbsp salt 2 Tbsp olive oil 6c bread flour INSTRUCTIONS Combine yeast, water and sugar in the bowl of a stand mixer. Let sit for 5-10 minutes or until it’s foamy. Add salt, oil, and half the flour to the bowl. Using a bread hook, combine the ingredients. Slowly add the remaining flour. Knead 5-7 minutes until a smooth ball is formed. Transfer to a greased bowl. Let double in size, about 1-2 hours. Punch down, turn out onto a floured surface, and divide into two equal halves. Shape each half into a rectangle. Roll into a log and place into a well greased loaf pan with the seam side down. Allow to rise until the dough is 1-2 inches above the pan. Bake at 375 for 30-35 minutes or until the top is golden brown. Brush with melted butter. Allow to cool. Store in an airtight container, bread box, or cotton bread bag for up to a week. Or slice and freeze for up to a few months. #homemadefood #homemadebread #fromscratch
Erica | Anderson Acres1,800,000 просмотров • 5 месяцев назад
SAUSAGE & POTATO SOUP INGREDIENTS 1 pound sausage 5 tablespoons unsalted butter divided 1 tablespoon olive oil 4-5 celery stalks, diced 1 large carrot, diced 1 medium onion, diced 3 cups baby potatoes 1 teaspoon dried parsley 1 teaspoon dried basil 1 tsp salt 1/2 tsp pepper 4 c chicken broth 6 tablespoons flour 3 cups milk 1/2 cup heavy cream 2 c shredded cheddar cheese 1/4 cup Greek yogurt Instructions Brown sausage in a large stockpot. Remove and set aside. In the same pan, add olive oil and 1 Tbsp of butter. Sautee celery, carrots, and onion for 5-7 minutes or until soft. To the pot, add potatoes, seasonings, and chicken broth. Bring to a boil, reduce heat to medium and simmer low covered for 15-20 minutes. Meanwhile, add 4 tbsp of butter to a medium saucepan and melt. Stir in flour and whisk, cooking for about 1 minute. Slowly drizzle in milk while constantly stirring to prevent clumps. Continue whisking and cooking until smooth and slightly thickened. Stir in heavy cream and remove from heat. When veggies are tender add the roux to the pot and stir to combine. Remove from heat and add Greek yogurt and shredded cheese. Add sausage back to the pot.
Erica | Anderson Acres97,000 просмотров • 15 дней назад
REFRIGERATOR PICKLED GARLIC 🧄 INGREDIENTS 4-6 heads garlic, peeled 1c white vinegar 1c water 2 Tbsp coarse salt INSTRUCTIONS Start by making the brine. Combine vinegar, water, and salt in a small stockpot. Bring to a boil. Reduce heat and simmer until salt is dissolved. Remove the stem end of the garlic. Add cloves to a small jar. Pour the brine over the cloves. Allow to cool at room temperature. Add a lid to your jar and store in the fridge for 2-3 weeks before eating. Store in the fridge for up to six months.
Erica | Anderson Acres91,000 просмотров • 1 месяц назад
CREAMY CHICKEN WILD RICE SOUP 🍲 Ingredients 1 lb Chicken breast 32 oz Chicken broth 1-2c Water 1c Carrots diced 1c Celery diced 1/2c Onion diced 1/2c Wild rice 1/2c White rice 1 Tbsp Onion powder 2 Tbsp Nutritional yeast 2 Tbsp Parsley flakes 2 tsp Garlic powder 2 tsp Salt 1 tsp Pepper {OR sub the rice and seasonings for a box of Rice a Roni Long grain wild rice} 1/2c Butter 1/2c Flour 2c Heavy cream To a crockpot add your chicken, chicken broth, water, rice and seasonings. In a saucepan Sautee your vegetables until tender. Add them to the pot. Cook on low for 6-8 hours or high for 3-4. Until chicken is cooked and rice is tender. Remove the chicken and slice or shred, adding it back to the crockpot when finished. Melt butter in a small stockpot. Add flour, whisk until combined and cook for about 1 minute. Slowly drizzle in the heavy cream while constantly whisking until smooth and all heavy cream is incorporated. Add the finished roux to the crockpot. Allow to cook on low for 20 minutes before serving. #soupseason #homemade #dinnerideas
Erica | Anderson Acres113,100 просмотров • 1 месяц назад