Harvesting & Preserving Our Alaska Garden | Stocking the Winter Pantry

#alaska #gardening #harvesting
A few months ago, we put thousands of seeds into the ground, and now practically the entire summer garden needs harvesting at once. We're picking everything from cucumbers and peppers to massive cabbages, then getting it all preserved to fill our pantry for the winter.

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Katie & Chris

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0:00-0:17 - Intro
0:17-3:28 - Pickles & Relish
3:28-8:18 - Harvesting & Canning Beans
8:18-9:40 - Harvesting & Preserving Cauliflower
9:40-12:03 - Spruce Tip Syrup & Vinegar
12:03-12:56 - Fall Is Here
12:56-15:48 - Beans, Peppers & Cucumbers
15:48-24:15 - Harvesting Red Cabbage & Making Kimchi and Sauerkraut
24:15-29:01 - Pulling Massive Cabbages
29:01-36:01 - Making Sauerkraut & Outro

Recipes in this video:

Red Cabbage Kimchi: https://gardenbetty.com/red-cabbage-k...

Cabbage Dumplings: https://thatlowcarblife.com/cabbage-d...

All canning recipes can be found in the ball canning book - See Amazon list below

Spruce Tip Syrup
4 Cups of Brown Sugar
4 Cups of Spruce Tips

Place clean, dry spruce tips in a 1-inch layer in a sterilized mason jar. Add a decent layer of brown sugar. Continue this pattern until the top layer. Add a thick layer of brown sugar on top to make sure all spruce tips are under the sugar. Leave about 1-2 inches of headspace. Place in a cool, dark location with a lid. Burp every few days to relieve pressure. Let sit for 3-6 weeks. Test for desired flavor. Strain spruce tips and store syrup in fridge.

Spruce Tip Vinegar
Fill a jar 1/2 - 2/3 of the way up with clean spruce tips. Fill the jar with your preferred vinegar. Close with a lid and store in a cool, dark place for 2-6 weeks. Test for desired flavor and strain spruce tips.

*If using as a household cleaner - dilute by 50% with water after straining.

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