- ROOT CELLAR (cool & moist): potatoes, carrots, apples, beets (if we had any left...heh), and storage for ferments, canned goods, wine
- CANNING: applesauce, some salsa, tomato sauce, jams
- FERMENTATION: sauerkraut, pickled onions, pickled beets, ginger carrots, salsa, pickled peppers, kimchi, "refrigerator" pickles
- DEHYDRATOR: green beans, zucchini, plum tomatoes, celery, strawberries, watermelon (kind of like candy chews), peas, corn
- FREEZER: kale, collards, cooked pumpkin, broccoli, spinach, chard
- UPSTAIRS (cool & dry): squash, pumpkin, onions, garlic
EQUIPMENT:
- 9-try Excalibur dehydrator
- Pickl-It fermenting jars (two 3-liters, three 1.5 liters)
- Half-gallon jars for decanted kraut and/or other ferments
- Water-bath canner, jars of various sizes, lids
- Lots of shelving in the root cellar and unheated upstairs room
RECOMMENDED READING:
- Root Cellaring: Natural Cold Storage of Fruits & Vegetables - Mike & Nancy Bubel
- Food Drying: How to Dehydrate, Store and Use Vegetables, Fruits and Herbs - Phyllis Hobson
- Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods - Eugenia Bone
- Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling - Sheri Brooks Vinton
- The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time - Ken Albala and Rosanna Nafziger
- Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation - The Gardners and Farmers of Terre Vivante
- Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods - Sandor Ellix Katz
0 comments:
Post a Comment