Preserving and Using the Garden HARVEST | Homestead Pantry

Hey friend, harvest season is here and that means its time to preserve food for winter! I have a big garden harvest that we will be freezing, freeze drying and canning for fall and winter eating.

Thanks for watching,
Kelsey

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Crystal @wholefedhomestead Freeze Fresh Book: https://amzn.to/3qLH4uT

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Link to freezer containers: https://amzn.to/3rVIyDt
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Links to my favorite kitchen items:
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Immersion Blender: https://amzn.to/43z0K3X
All New Ball Book of Canning and Preserving: https://amzn.to/3KwTPBs
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* All links are affiliate links. It is no extra cost to you to use them and in doing so you are supporting this channel and my family. Thank you!


Beet Hummus: https://thenaturalnurturer.com/the-be...

Beet Root Crackers can be found here: https://amzn.to/3qLH4uT

Candied Jalapenos: https://www.ballmasonjars.com/blog?ci...

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Basil Tea:
2 cups basil leaves
64oz filtered boiled water, slightly cooled
Steep for 20 minutes or overnight in fridge. The longer it sits the stronger it gets.
Strain out leaves
add 1/2 cup honey and a squeeze of lemon juice

Sauerkraut
4 lbs shredded cabbage
2 tbsp redmonds real salt
1 half gallon mason jar or jar of similar size
1 cabbage leaf reserved

Combine cabbage and salt, agitate for 3 minutes then rest for 15 minutes. Come back and agitate for another 3 minutes, let rest for 5 before filling jar.
Every 1/3 stop and tamp the cabbage down firmly. The jar needs to be almost full. Add in remained juices and place cabbage leaf over top pushing everything else down and under. Weight leaf down with a small jar or fermenting weight. Set lid on top but do not tighten. Allow to sit at room temperature for 7-14 days until it is sour enough for your taste. Store in fridge or freezer.

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