I've got some oil free pesto recipes and I'd like to figure out how to pressure can "Oil Free Garlic Scape Pesto". Also I've got a pickled garlic scape recipe I would like to can. Anyone have any other pressure canned garlic scape recipes?
Hi, Vicki, I've been growing soft neck garlic lately so haven't had scapes and when we did only used them fresh. Pesto from them sounds delicious but I wonder what pressuring would do to the texture and flavor? And then I wonder about lacto-fermentation but that wouldn't keep as well as canned would and the pickled garlic scape you mentioned shouldn't need pressure canning. I hope someone pops up with an answer for you!
"We're all just walking each other home." -Ram Dass
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Hi Vicki, Could you please post your recipes for pesto and pickling of garlic scapes? I've successfully used the basic Ball cucumber pickle canning recipe with less salt, sugar and shorter processing. One of the most flavorful recipes was starting with a basic pickling recipe, adding cumin seed, coriander seed and curry powder. Unfortunately, I winged it so I don't have an exact recipe. Judith, the lacto fermentation is a great idea. I will try lacto scapes this spring. Thanks.
The wonderscape. What we've done alternatively to canned (dont mean to hijack this thread)... Firstly juice them scapes with a good quality juicer. We use the green garlic juice for everything from a special marinade for what we call "shreked chicken", to adding to our homemade bugspray potion (works pretty good for mosquitos). Then from there you're left with the pulp. I dehydrated this and once dry I pulverized it in blender to make garlic scape powder. It's now a nice spice addition we can eat all year! Just an idea. Best to you's.
Location: Pennsylvania Pocono Mt Neutral-Acidic Elv1024ft AYR41in Zone 5b
Hi A Hope, Garlic scape juice and powdered scape spice... Great Idea! Sipping the sap from a fresh picked scape is a favorite. I grow 2000+ heads of 30 varieties. We end up giving away and composting what we don't eat or preserve. This year I will try lacto, juicing and dehydration. Thank you!
Choose your flavor--- basil with chili pepper flakes or dill with black
1 lb. or more Garlic scapes, whole
5 cups vinegar
5 cups water ½ cup less 1 Tbsp. Pickling salt
Fresh basil leaves or Dill heads (or ½ tsp. dill seed)
Chili pepper flakes or Whole black peppercorns
1. Rinse the scapes, trim off the hard bit end that formed at the original cut, and cut them into uniform shapes. Cut the straight part to fit in a pint jar. Leave the curly part with flowers to round and shape into the jar.
2. Have jars clean and very hot, and lids and sealers ready in scalding water. Prepare the boiling water bath canner.
3. In each jar, place 1 Fresh Basil Leaf and ¼ tsp. chili pepper flakes OR 1 Fresh Dill Head (or ½ tsp. dill seed) and ½ tsp. whole black pepper corns. Pack the scapes into the jar, starting by rounding up the curly parts, then using the straight pieces to fill the center. Flower tips may be trimmed off if needed. Leave about 1 inch of headroom.
4. Combine the vinegar, water and pickling salt in a pot and bring to a boil. Slowly pour the hot brine over the garlic scapes, leaving ½ inch headspace. Once the jar is full remove any air bubbles. Check headspace again and add more brine if necessary.
5. Wipe the rim, apply the lid and ring and process in a Boiling Water Bath for 10 minutes.
6. Let the pickles cure at least 2 weeks to develop full flavor. Makes 6 to 7 pints.