Preserving Food for Winter | Garden to Pantry | Food Security

Hi Friend, Join me for a full day of preserving food in the Homestead Kitchen. We have lots of goodies from the garden to put up including Kale, Celery, green beans, berries, cucumbers, zucchini and herbs. We are doing a bit of everything, freeze drying, canning and freezing!

Thanks for watching,
Kelsey

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

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Pressure Canning Green Beans: https://nchfp.uga.edu/how/can/canning...

Mock Pineapple: https://nchfp.uga.edu/how/can/canning...

Sandwich Pickles:
2lbs pickling cucumbers, trimmed and sliced
1/2 c pickling salt
12 cups water, divided
5 cups white vinegar, divided
1 c brown sugar
1 c granulated sugar
1/2 tsp turmeric
1/2 tsp mustard seeds
1/2 tsp celery seeds

combine prepared cucumbers with 8 cups of the water and 1/2 cup of pickling salt, soak for 3 hours before draining and rinsing.
combine 3 cups vinegar and 3 cups water, bring to a boil, add cucumbers and heat through, about 8 minutes. make sure cucumbers are not soft.
drain and set aside.
combine 1 cup water and 2 cups vinegar, sugars and spices, bring to a boil, simmer for 10 minutes, add cucumbers, bring back to a boil.
Add prepared pickles to pint jars, fill with liquid to 1/2 inch headspace, process for 10 minutes.

Raspberry Lemonade Jam:
3.5 lbs fresh raspberries
1/2 c fresh lemon juice
4 tbsp ball low or no sugar pectin
1.5 c honey
combine first 3 ingredients in pan, smash berries and bring to a boil that cannot be stirred down, add honey and bring to a boil, boil hard for 1 minutes. Remove from heat and fill 8 oz jars to1/4 inch headspace, process for 10 minutes.

Chocolate Zucchini Muffins: https://sallysbakingaddiction.com/dou...

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