Spend the day in the kitchen with me as we preserve the harvest through freezing, fermenting, water bath canning, and dehydrating. We are preserving garlic scapes, radishes, herbs and kale in the homestead kitchen today. I hope you enjoy this full day of preservation on the homestead where we preserve some practical items, and some just for fun.

Garlic Scape Pesto:
50 garlic scapes
1/2 lb parmesan cheese
2 cups fresh basil
1 cup olive oil
2 cups walnuts, cashews, or pine nuts
Juice of 1 lemon
Salt & pepper

Blend all ingredients together in a food processor or high powered blender. Taste and adjust as needed.

Garlic & Dill Fermented Radishes:
2 bunches or approx 2 cups sliced radishes
3 sprigs fresh dill
2 cloves garlic
2 cups water
1 tbsp sea salt

Make brine by combining 1 cup water and sea salt in a small sauce pan. Heat and stir until dissolved. Add remaining cup of water to cool the brine. To a 1 1/2 pint or 1 quart jar add dill, garlic cloves, and radishes. Top with brine. Add a fermentation weight and cover with a lid of fermenting lid. If using a regular canning lid or plastic lid, burp every couple of days to release air. Ready in 714 days, depending on temperature and your taste preference.

Rhubarb Thyme Simple Syrup:
4 cups cane sugar
4 cups water
6 cups chopped rhubarb
10 sprigs thyme

Combine sugar, water, and rhubarb in a sauce pan. Bring to a boil and then reduce the heat to a simmer and add the thyme. Simmer for 1 minute then remove from heat. Allow to steep for 30 minutes. Strain through cheesecloth. Fill 1/2 pint jars to 1/4 inch headspace and process for 10 minutes.

Basil Simple Syrup:
4 cups cane sugar
4 cups water
4 cups basil

Combine sugar and water in a sauce pan. Bring to a boil and then reduce the heat to a simmer and add the basil. Simmer for 1 minute then remove from heat. Allow to steep for 30 minutes. Strain and fill 1/2 pint jars to 1/4 inch headspace and process for 10 minutes.

Dehydrated Kale, Comfrey & Yarrow:
Add to dehydrator trays. Dehydrate at 105 F. Kale will take approximately 10 hours, while comfrey and yarrow will take 12+.
For Jars Canning Lids:
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Water Bath Canner:
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24oz Canning Jars:https://amzn.to/3qYmAiD
Fermenting Weights:
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Fermenting Lids:
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Fermentation Kit:
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Ball Leak Proof Plastic Mason Jar Lids:https://amzn.to/44HYGH1
Stainless Steel Wide Mouth Canning Funnels:
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Ball Jar Lifter:
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Food Processor:
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9 Tray Dehydrator:
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Gold Measuring Cups & Spoons:
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The All New Ball Book of Canning and Preserving:
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Ball Complete Book of Home Preserving:
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Please note that the above links are affiliate links. At no additional cost to you, I earn a small commission. Your support is greatly appreciated!

Thank you for watching!
Abbey

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