Food Preservation

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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!

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.

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!

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/

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.

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?

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...

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.

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

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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