Harvest Week On The Farm

Thanks to LMNT for sponsoring this video! Head to http://DrinkLMNT.com/GOLDENHOUR to get your free sample pack with any purchase. 🧺 instagram.com/this.golden.hour 🧺 Email: littleblueberrykisses@gmail.com DM or Email to collab! Links: Quilted Jumpsuit: https://laneybaby.com/products/patchw... My Outfit: (use the discount code "GOLDENHOUR10" to save): https://www.neuflora.com/?sca_ref=320... My Favorite Collagen and Gelatin (use code GOLDENHOUR10 to save): https://www.perfectsupplements.com/?C... Kids' Bible Story Book (we love these for family devotions) Use code GOLDEN10 to save: https://lithoskids.com/ Non-toxic, scented soy candles (code GOLDEN20 for a discount): http://antiquecandleco.com/?afmc=this... My Amazon Storefront: https://www.amazon.com/shop/thisgolde... My Freeze Dryer: https://affiliates.harvestright.com/3... Recipes! Pizza Sauce: 6 quarts tomato juice 3 lbs chopped onions 3 garlic cloves, minced 1 cup avocado oil 1 1/2 cup brown sugar 1/2 cup salt 3 T Italian seasoning 1 T basil 1 T oregano 2 T Worcestershire sauce 1 t pepper 9 cans tomato paste In a large pot, combine all ingredients except tomato paste. Boil for 45 mins, then stir in tomato paste. Pour into prepared canning jars. Bake the jars at 225 for 45 mins. Yogurt: 2 gallons whole milk 1/4 tsp culture (or 1 cup leftover yogurt from previous batch) Around noon, heat the two gallons of milk to 150 degrees. Pull pot off the burner and let cool to 114 degrees (this takes awhile!). Thoroughly stir in yogurt culture (or leftover yogurt). Place the lid on the pot and wrap the whole thing in a bath towel. Place it in the oven with just the light on, and let ferment the rest of the day, overnight, and till the next morning. Place the pot in the fridge to chill until completely cooled (at least 2 hours), then whisk and scoop into jars. Some links are affiliate links. Thank you for supporting my channel 🖤 Music: Epidemic Sound