Tuesday, December 20, 2011

Food preservation notes

METHODS: 
  • 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

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