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@@VeniseVillavera you’re welcome! Glad you found it helpful :)

@@alteredLori what a great buy!!! Is it possible to have onion envy? Cause I may have onion envy right now 😆

That sounds so good!! Something for me to put on my list of things to try. Thanks for sharing!

Thanks so much!! And enjoy your pesto.

That’s true! I did wash them with vinegar and baking sofa first, but didn’t mention it in the video. Thanks for the good catch!

Thank you! I hate to waste if I can avoid it.

@@JenHudsoninthekitchen me too👍

Glad you liked it, thanks for watching!

Thanks! I hope it was helpful.

@@JenHudsoninthekitchen I haven't tried them out yet, but yes. I'm definitely trying them out in the future. Added it to my "Home & Garden" playlist 🤭☺️

I hope you love them as much as we do! They are a great addition to anything, and will add so much flavour to your camping meals!

I hope you give this a try, it is so good and is a pantry staple at our place.

I blanched them for 2 minutes.

No worries!! I use it a lot in pasta. Sometimes I add it into a tomato sauce , sometimes I use it in place of a tomato sauce. I also like it as an inclusion when I make focaccia, and I have also used it in place of a pizza sauce on a pizza (the toppings were fresh mozzarella, sautéed mushrooms and sliced tomatoes….it was really good!). You can also use it as a topping or dip for bread. It makes a great addition to a charcuterie board. I would love to hear ideas from others as well!

That's a smart way to do it, easy and just the right amount for when you want it.

Thanks! I just find it gives a better consistency. Glad you liked the tip and thank you for taking the time to check out my video!

Thank you! I appreciate you watching! ❤

Yes, and that can be so frustrating when you spend so much time and effort to make your product!

For best quality, you'd want to eat within 18 months, but if properly canned, it can be good for several years. You would just start to loose colour and some nutrients after the 18 months.

Hi! In case I don’t get apple cider can I use apple juice instead?

Thanks, that’s a great tip!!

I am so glad you found it helpful! Thanks for taking the time to let me know :)

You’re welcome, I hope you enjoy them!!

Sorry for the late reply. I don't for a jar that I'm going to be using within say, 6 months or so. But for long term storage, I do have the mason jar attachments for my Food Saver and I will use them for stuff that I'm prepping for my long term pantry.

Thanks

Apples are high in natural pectin, so you won't see it on the label. Some people will use their apple scraps, like peels and cores, to make a home made pectin for jam making.

Awe. Vanessa, that is so great of you, thank you for the awesome compliment!! ❤️❤️❤️

Thanks for your feedback, I will be mindful of that in future videos.

Thanks Deborah! Honestly, I barely use ice cube trays for ice at this point, lol!

Sometimes things can take ages, it could be the juicy-ness of your walla walls, but humidity can also be a factor (it's super humid where I am in the Maritimes and my fruit leather I have in my dehydrator is taking a lot longer than usual) You may find that some things crisp up when taken out and left to come back to room temperature. You may want to grab an onion slice or 2 from your dehydrator and let them sit out for a bit to see if that's the case. If it is, then you know they are done and can turn it off. Another thing is the temperature of your dehydrator. The general temps used for fruits and veg are 125 to 135 F. So if you have yours on 125, try bumping it up to 135 and see if that helps.

Yum!!

Ah, that has happened to me as well. I have tried steaming and found that it didn't help as much as I had hoped. So I have tried using more of the tip and blossom ends and less of the cut bottom part. And if it does turn out a bit woody, I generally end up using it in a pasta with some tender crisp cooked veggies to hide the texture a bit. The cheese works well, even after being frozen. Thanks so much for checking out the video, I hope you love your pesto!

It's not you, it's the scapes. Sometimes they have a woody bottom part of the stem, like asparagus. I have had that happen as well and just used it more with a pasta where I added some extra veg that were cooked tender crisp, so it gave it more texture and the woody bits were less noticeable.

For slightly woody garlic scapes, blanch them first....they come out tender and delicious.

probably just picking them too late. the sooner the better. once the flower gets much thicker than the scape stem, you have probably waited a little bit too long

Oh cool!! NB is the best, and bonus, gateway to the ocean. 🌊😊 I am so glad that was helpful, I was in the same boat when I first got my dehydrator, and using the parchment was such a help until I went ahead and got more fruit leather trays. Happy dehydrating!

I am thrilled you liked it, thank you so much for taking the time to let me know. Enjoy your scapes, and if you have a few still kicking around, try infusing some white wine vinegar with them for a few days, makes a fabulous salad dressing.

@@JenHudsoninthekitchen thanks for the tip! I'll try that too. Just scored more scapes from a friend that had a huge harvest and didn't know what to do them all 🤗.

I have always just made garlic Scape Hummus. I'm looking forward to trying garlic Scape pesto. I also just watched a video for onion top pesto. When it's time to give large onions a haircut, use it instead of Basil.

That is awesome, so glad you enjoyed it! It is such an easy thing to put together, but adds some much flavour to anything you're making.