Category: Preserving the Harvest

In The Kitchen, Preserving the Harvest

Pickled Garlic…

Gretchen

I used the recipe out of Nourishing Traditions by Sally Fallon to preserve some garlic cloves I bought in bulk.

Pickled Garlic

about 12 heads of garlic

2 t dried oregano (preferably organic)

2 t sea salt

2 T liquid from previous ferment (can use 2 t of additional sea salt if you don’t have a previous ferment)

1)  Place garlic heads in the oven at 300 degrees until heads open and cloves can be easily removed.

2)  Place cloves in a wide-mouthed quart jar.

3)  Add oregano, sea salt, starter liquid or additional salt and cover with filtered water leaving at least 1 inch headspace below the top of the jar.

4)  Cover tightly and keep at room temperature for about 3 days before placing in refrigerator.

Try to find a warm, undisturbed place to set this. 

Now I can grab a couple cloves, crush ’em, and toss ’em into whatever dish I am preparing.

In The Kitchen, Preserving the Harvest, Self-Sufficiency

Freezing Sweet Potatoes

Gretchen

This is a really great way to preserve sweet potatoes to use in casseroles or pie if you do not have a cellar.

Wash sweet potatoes that have been cured for at least one week.  To cure sweet potatoes: store the fresh potatoes in a warm room in the house for 14 days. Curing develops the flavor and allows for longer storage.

Peel and cook the sweet potatoes until almost tender in water, steam, a pressure cooker, or the oven. 

Let stand at room temperature until cool.  Cut into chunks, slices, or mash.

To prevent darkening, dip whole sweet potato or slices for 5 seconds in a solution of 1/2 cup lemon juice to 1 quart water.  To keep mashed sweet potatoes from darkening, mix 2 tablespoons of orange or lemon juice with each quart of mashed sweet potatoes. 

Pack into containers, leaving 1 inch headspace.  Make sure all the air is squeezed out of the bag.  Seal and freeze.