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  • From: tonitime AT juno.com
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Garlic scape question
  • Date: Thu, 21 Jun 2007 22:47:27 -0400

Hi Lynn,
The current USDA processing standards say NEVER home can with oil.
There can be uneven heat in processing, leaving more chance of botulism
forming. Pestos are a thing i make a bunch of for each year, and take
very little space in the freezer - if you have room in one. I make a
base, rather than a finished product - leaving out the cheeses and nut
varieties for adding fresh and to our whims. With the base of the olive
oil, garlic,salt, and whatever herb - we can turn it into several other
goodies quickly as we need it - say stuff like Pistou, Salad
Dressing/Vinaigrettes, add to sketti sauces, spreads for making Focaccia
and on. I use the smallest recycled plastic containers like yogurt cups
lined with a small piece of plastic to pull it out frozen. With the
olive oil, it is very easily sliced. Some use ice cube trays, but i
found the product gets freezer burn faster that way. Enjoy your scapes (
no one buys them around here either). Out scapes ended some time back,
and now my week has been spent harvesting hundreds of various bulb types,
marking and tying up! I love the bounty and smell of our front porch.
Tomorrow the all get hung in the unchinked log outbuilding to cure -
Riches. We've had garlic 5 different ways this week.
oops - kinda got sidetracked in the annual garlic fervor ;-)
Enjoy, but think thrice about canning the stuff!
Toni in e ky




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