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Food Preservation

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Food Preservation

How-To's on putting food aside: canning, freezing, drying, much more...

Location: North Carolina
Members: 75
Latest Activity: Nov 11

Discussion Forum

Cornelia

Pre-Thankskgiving swap - preserves and more

Started by Cornelia Nov 2.

mountain mama

making kraut 4 Replies

Started by mountain mama. Last reply by kim bennett Sep 27.

Torry

More adventures in (mostly) free food: Pawpaws 3 Replies

Started by Torry. Last reply by Torry Sep 25.

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13 Comments

Torry Comment by Torry on September 16, 2009 at 2:06pm
Wow. 61 members, that makes this one of the most visited groups on Homegrown! Thanks to everyone for their contributions, keep it up!
Melody Rudenko Comment by Melody Rudenko on September 8, 2009 at 1:11pm
Anybody have a good recipe for pickled peppers? I was going to use my normal dill pickle recipe, minus the dill. I've got a mix of pepper varieties, but mostly banana peppers.
Deb Counts-Tabor Comment by Deb Counts-Tabor on August 29, 2009 at 1:21pm
We don't eat a lot of jam at my house, so I have been finding other things to pickle/preserve. So far, it's been bread&butter pickles, tons of pints of dilly beans, new potatoes, stewed tomatoes, peppers both pickled and roasted, pints and pints of pickled peaches. Today will be tomato soup and more whole crushed tomatoes, as I'll be getting an extra 20 lbs from my CSA guy!
Cornelia Comment by Cornelia on August 3, 2009 at 3:00pm
Wanted everyone to know about the "Cans Across America" canning events that are going on around the country. Go to one or plan your own! http://homegrown.org/blog/2009/07/cans-across-america-hold-a-canning-party/
Aliza Ess Comment by Aliza Ess on July 30, 2009 at 11:10am
Just to reply to people's comments that you can can almost anything- please be careful when canning baked good, vegetables, meat, or anything that isn't acidic. I would use the pressure canning method in that case instead of the water bath method, just to avoid any possible food contamination. Better safe than sorry.
Bonnie Comment by Bonnie on June 26, 2009 at 11:07am
I've heard that canning baked goods isn't safe--there's a risk of botulism--anybody know anymore about it?
Lelo in Nopo Comment by Lelo in Nopo on June 24, 2009 at 8:12pm
Melody, have you tried making chips with your kale? I love eating kale this way...
Melody Rudenko Comment by Melody Rudenko on June 24, 2009 at 8:08pm
I haven't had an over abundance from my own garden yet this spring but my vegetable drawers runneth over with produce from the CSA basket. I've tried preserving some of the bounty in ways that I had no technical reference of guidance for, but I think worked well.

I had a bunch of great big spring picked walla walla onions (the kind that wont keep long term) and I couldn't get used up so I blanched and froze some, and dried a few others in the dehydrator. I wont get the chance to use em in a recipe until next winter since the onions just keep pouring in, but I think they turned out okay.

Lots more blanching and freezing of little bags of veggies; carrots, broccoli, turnips... the other two things I had no reference for was the radishes and kale.

Kale should be just like any other green veggie (not as good as eating raw, but welcome addition in winter) but I don't know about the radishes. I sliced and steamed them. I was thinking I'd blend them into some winter soup or sauce, but I've had a terrible time finding radish recipes in general. Seems to be one of those things your meant to eat fresh and raw, like lettuce.
kim bennett Comment by kim bennett on June 24, 2009 at 7:12pm
can meat and poultry, remember if the power goes out canned stuff doesnt need rfigeration
kim bennett Comment by kim bennett on June 24, 2009 at 7:10pm
look for used pressure cookers and cnning jars at yard sales you can get them at a fraction of the cost and teach someone who doesnt know how to can and pass along a 2 dollar pressure cooker to them play it forward. also invite folks over for a canning party, everyone brings their gren beans and jars and everyone cleans snips and cans and divide the end goods up equally fun and rewarding
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Members (75)

Torry Carrie Seal-Stahl Bonnie kim bennett Magpie Ima Elizabeth Carls Lelo in Nopo Melody Rudenko ComfortableShoes Noelle Fostermamas Aliza Ess Pat Misty Kaloa Young Cornelia Calamity Jane Meg Our Home Works Christine Marie Cindy Amador Chris Cynthia R. Jolinda Buchanan Herbwifemama Sigrid Arnott Ellen mountain mama Libby Collin Rhoades
 
 

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Latest from FARM AID

Farmer Veterans

JoelToday is Veterans Day and Farm Aid thanks all the veterans who have served our country. In honor of their service, I want to introduce you to a group of veterans who are beginning new careers as farmers and growers of the Good Food Movement.
Not long after the Farm Aid concert in early October, we received an email from Michael O'Gorman, project director of the Farmer-Veteran Coalition (FVC). The FVC brought a group of veterans to St. Louis and mounted an excellent exhibit in our HOMEGROWN Village at the show. Reflecting on the experience, Michael wrote,

"Our group...included twenty two veterans—twenty of them post-9/11, fifteen who served in Iraq or Afghanistan or both, and fifteen of whom are pursuing careers in farming or the good food movement. It was a very powerful experience for these men and women to meet each other—some for the first time—and to feel part of a very unique group that shares such profound experience in common. Farm Aid was a wonderful experience for them to see young farmers treated as heroes—something they are both searching for and deserving of. And of course they all went absolutely berserk when Willie came on stage with our hat!!"

Willie and Farm Aid are proud to have hosted the Farmer-Veteran Coalition in St. Louis and honored to include the FVC as a member of our Farmer Resource Network. The FVC is a California-based non-profit organization whose long-term goal is creating 10,000 new farmers from the ranks of some two million returning post-9/11 veterans. This goal is not merely a pipe dream: rural Americans disproportionately over-populate the ranks of the military, representing roughly 65% of all service members. Fully committed to growing the good food movement and to the notion that nourishing the land helps nourish the soul, the FVC's mission is "to mobilize our food and farming community to create healthy and viable futures for America's veterans by enlisting their help in 1) building our green economy, 2) rebuilding our rural communities, and 3) securing a safe and healthy food supply".

The FVC, which is explicitly non-political, welcomes all returning vets and connects them with help in employment, training, and replenishing their lives on America's farms. In addition to working with veterans groups all over the country, the FVC is currently expanding its connections to new farmer training programs, building its mentoring program among established farmers and food industry professionals, and gathering resources to help veterans find financing for land or further education.

Click here to read more about the Farmer Veterans Coalition's visit to Farm Aid.
 

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