I haven’t had a lot of time for canning this year. A wonderful friend of mine has done some canning for us, but I haven’t canned the first thing. I have, however, done quite a bit of freezing, dehydrating, and I started making tinctures over the weekend. I love kitchen remedies! This week we started our lemon balm, Echinacea, and mint tinctures.
The recipe we use is quite simple. We use the folk method, so there are no real measurements involved. We start by sanitizing our jars. Clean jars are important in any food preservation. We then chop clean herbs and fill the jars about 3/4 of the way with the herb of your choice. Next, fill the jar with 80-100 proof vodka making sure the herbs are completely covered. Let sit in a cool dark place for the next 6 weeks. Whenever you walk by, tell them hello and give them a little shake. At the end of the 6 weeks, line a funnel with cheese cloth and squeeze all the liquid from the herbs. Store in well labeled, amber glass bottles with droppers. That’s it! So simple!
If you have any leftover herbs, you can hang them to dry to use for tea later. We really like to do this with lemon balm and mint.
We had an abundance of cherry tomatoes this weekend.
All these beauties inspired me to make some tomato/herb sauce to put in the freezer. We roasted tomatoes, garlic, and shallots in the oven with a drizzle of olive oil and a sprinkle of salt. After the tomatoes cooled a bit, we put them in the food processor with a handful and herbs and blended till smooth. We then put the mixture in sterilized, freezer safe jars, and popped them right in the freezer.
Our flowers have been so beautiful this year thanks to all the lovely pollinators out there!
We have been bringing lots of beautiful flowers in to our table every week. We are able to preserve the harvest with these as well! We hang them upside down to dry with a paper bag over them to catch the seeds for next year. These are on our table now.
How do you preserve the harvest when you are short on time?