Preserving My Garden For The Winter

Video Description

We're in the heart of canning season, and today I wanted to show you a glimpse at what preserving the garden for winter looks like for us. I hope you enjoy it! With love, Steph 🖤 instagram.com/this.golden.hour 🖤 Email: [email protected] DM or Email to collab! Links: My Outfit(use code "goldenhour10" for a discount): https://www.neuflora.com/?sca_ref=320... Non-toxic, scented soy candles (code GOLDENHOUR20 for discount): http://antiquecandleco.com/?afmc=this... My Amazon Storefront: https://www.amazon.com/shop/thisgolde... Miracle Working Lash Serum (use code “Golden20” for 20% off): https://helloskincare.com/?rfsn=67780... At-Home Nails (my favorite!): https://www.redaspenlove.com/thisgold... My Freeze Dryer: https://affiliates.harvestright.com/3... RECIPES! Canned Sweet Peppers: Pack sliced peppers into jars. Make brine as follows: 2 cups apple cider vinegar 2 cups water 2 tablespoons salt 1 1/2 cups sugar Bring to a boil. Pour over pepper slices, wipe the rim, and put the boiled lids on. Bake jars at 225 for 45 minutes. Ketchup: 24 cups tomato juice 6 cups sugar 2 1/2 cups white vinegar 3/4 tsp allspice 1/4 tsp cloves 1/2 cup real salt 2 tsp onion powder 1 tsp garlic powder 4 (13 oz) cans tomato paste Cook for two hours, stirring frequently. Add 1/2 cup cornstarch, dissolved in water. Cook until thick. Bake jars at 225 for 45 minutes. Zucchini Relish: 2 large zucchini 8 large onions 1/2 cup real salt 2 cups water 5 cups sugar 6 cups white vinegar 1 cup all-purpose flour 2 T garlic powder 2 tsp ground turmeric 2 tsp ground ginger 2 tsp celery seed Grate the zucchini and onions into a large bowl. Sprinkle the salt over top. Cover with plastic wrap and let sit at room temp overnight. The next morning, strain and squeeze out as much liquid as you can from the zucchini mixture. Set aside. Whisk together the flour, sugar, ginger turmeric, garlic powder, and celery seed. In a large pan, heat the water and vinegar. Add in the sugar mixture and stir until dissolved. Stir in the zucchini mixture and bring to a boil. Cook until the mixture has thickened (about 15 minutes). Pour into clean jars, wipe rims, and top with boiled lids. Bake jars at 225 for 45 minutes. Pumpkin: Cut a large pumpkin in half. Scoop out the seeds, then place facedown on a cookie sheet. Add a cup of water, then roast the pumpkin at 350 for an hour. Scoop out the soft flesh. I like to throw it in my blender for a nice, smooth puree. Pour into jars, top with boiled lids, and bake the jars at 225 fro 45 minutes. Some links are affiliate links. Thank you for supporting my channel 🖤 Music: Epidemic Sound