Harvest Never Wasted - 3 Preservation Techniques

We have 4 more large cabbages, several heads of bok choy, and a large harvest of bee balm that will go bad fast. Our garden is only now starting to produce the massive quantity of food we will need for the next year. Preserving that food for long-term storage is essential to a homesteading lifestyle. In past videos, we have used fermentation and pickling to preserve cabbage and cucumbers. All of our fermentation jars are full of sauerkraut that is still fermenting, but we have other options to preserve cabbage. Freezing is a simple method that can lead to freeze-drying at a later date. Freeze-dried foods are easy to powder for long-term shelf-stable food. Drying is an ancient form of preservation made new school with the technology of the freeze drier. Sometimes, such as with the bee balm, the ancient method of simply hanging items to dry works best.

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Guts and Bourbon by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/

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