Hi Friend, Join me for a full day of preserving food for the Homestead Pantry. We have lots of goodies from the garden harvest to put up including beets, cabbage, carrots and berries. We are doing a bit of everything, freeze drying, canning and freezing!

Thanks for watching,
Kelsey

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Instructions:

Carrots: https://nchfp.uga.edu/how/can/canning...

Pickled Sweet Beets
2.5 cups white vinegar
1 cup water
1 cup sugar
10 cups prepared beets
10 whole cloves
2 cinnamon sticks

Tie spices in a bundle and infuse first three ingredients over a simmer for 15 minutes. Add in beets and bring to a boil. Fill jars to 1/2 inch headspace and process in a water bath canner for 30 minutes.

Honey Ginger Carrots(per 4 pint jars)
2.25 lbs carrots
2 tsp salt
1 tsp ground ginger
1/2 cup orange juice
4 tbsp soy sauce
4 tbsp honey
top jars with hot chicken broth to 1 inch headspace.

process in a pressure canner for 25 minutes.

Cream cheese filled Carrot Cake Muffins: https://thefirstyearblog.com/carrot-c...

Sauerkraut: https://nchfp.uga.edu/how/can/canning...

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