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: amzn.to/3qLH4uT
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Link to freezer containers: amzn.to/3rVIyDt
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Links to my favorite kitchen items:
Mason Jar Pour Spout: amzn.to/43v7PSI
Immersion Blender: amzn.to/43z0K3X
All New Ball Book of Canning and Preserving: amzn.to/3KwTPBs
Ball Complete Book of Home Preserving: amzn.to/3INp3mK
Canning Tool Kit: amzn.to/3KvqrLL
All American Canner: amzn.to/3ZehPgN
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French Rolling Pin: amzn.to/3IVrXoc
Label Maker amzn.to/3IJUVao
Plastic Mason jar lids amzn.to/3kDMOEu
Danish Dough Whisk: amzn.to/3oawvAp
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Canning Tool Kit: amzn.to/3KvqrLL
All American Canner: amzn.to/3ZehPgN
Presto Pressure Canner: amzn.to/3InsGhF
Stainless Steel Mixing Bowls: amzn.to/3YUVTra
Crock Pot: amzn.to/3TBhRhh
Kitchen Thermometer: amzn.to/40sgFPp
Cheese Cloth: amzn.to/3LL31CI
Wooden Cooking Utensils: I can't find the ones I have but these are similar! amzn.to/42LLCQG
Pie plates: amzn.to/3ZB9YdL
Waffle Maker: The one I have isn't made anymore, but here is another with good reviews and has a smaller profile!: amzn.to/3T5h9bW
Silicone muffin pan: amzn.to/3mCvLTY
Cast Iron Skillet: amzn.to/3liMrix
Electric Roaster: amzn.to/3WebzFH Mine isn't in stock right now!
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Beet Hummus: thenaturalnurt...
Beet Root Crackers can be found here: amzn.to/3qLH4uT
Candied Jalapenos: www.ballmasonj...
Bread and Butter Pickles: www.healthycan...
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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