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Food Preservation
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How-To's on putting food aside: canning, freezing, drying, much more...
Location: North Carolina
Members: 446
Latest Activity: Sep 17, 2019
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Making Unsweetened Jam 4 Replies
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Comment Wall
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Comment by Torry on February 21, 2010 at 11:24am
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Nope, sounds typical Stacey. Preserving will never be the same as fresh, it's the trade-off for having homegrown veggies year-round.
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Comment by Stacey on February 21, 2010 at 11:36am
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Thanks for the reply Torry. Glad to hear we didn't do anything wrong. I think the trade-off is certainly worth it! I love being able to have homegrown veggies in the middle of winter! The pickling actually turned out fabulous. We did mostly carrots and green beans and they are crunchy and delicious. We eat them a lot with fish my husband prepares from our local fish market.
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Comment by Helen Heil on February 21, 2010 at 12:30pm
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Amen Torry!...There is nothing like fresh! But since lots of us live in places where that's not really possible all year long, frozen or canned is the next best thing.
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A tip for pickling: Ball Pickle Crisp (TM) or any of its variants is pretty much a must. It's basically calcium chloride, and keeps pickles crisp and firm. Just a 1/4 or 1/2 teaspoon is added to the top of jars. Especially with cucumber pickles, it's ideal to use.
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Comment by Rachel Hoff on February 22, 2010 at 11:15am
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Torry, where do you find that? I've looked for it before and have never been able to find it.
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Comment by Ro on February 22, 2010 at 11:20am
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If you cannot find it in your local area, Ball has a new online store. The web address is: http://www.freshpreserving.com/
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Ro, Thanks for sharing the link but I couldn't find it on their site.
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Send them an e-mail at their customer service link. They should be able to help you out.
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Comment by Randy Hughes on March 11, 2010 at 2:41pm
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Anyone out there using a root cellar? Or smoke house/salt house, or the old Ice House's up north?
My dad grew up on a farm in Ky. and he and my grand dad talked about these types of food storage.
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