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Food Preservation


Food Preservation

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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Comment Wall

Comment by Pat Johnson on March 29, 2011 at 9:47am
Thanks for another great suggestion Bonnie. I think I'll add a pineapple chutney to my list of items.  Thanks to you too Melissa. The Cauliflower sound great but I think I'll do pickled green beans cause it'll be easier to demo them during the class. I like to take a good variety of items I've canned to the class to demo & show while only actually canning a few items during the class to demonstrate how easy it is. I'll post a picture when I get everything lined up before the class in May.
Comment by Melissa Rinier on March 29, 2011 at 8:22pm
Pat - Good luck! Let us know how it goes. Pics would be great and I would love to have the recipes that you use!
Comment by Pat Johnson on March 30, 2011 at 8:38am
Melissa, most my recipes aren't much different than those that can be easily found. I always suggest a trip tot the librairy where you can almost alsways find a book with credible recipes. The internet is a little scary with recipes that may be from a credible source but may just as easily be from someone who just started and knows little and may even be dangerous. I will try to place some of my better/unique recipes on the "Recipe Sharing" site on this webpage.
Comment by Aliza Ess on March 30, 2011 at 10:59am

You can always change out different types of vinegars (rice vinegar instead of white for example) or different spices (black peppercorns, coriander, ginger)- as long as you don't change the acidity of the pickle brine.


Cutting the vegetables in a different shape, like long carrot sticks or decorative pieces of daikon are also nice ways to take a recipe from a book and make it your own.

Comment by Harriet Fasenfest on March 31, 2011 at 10:50am

Of course I'm assuming you are talking about making pickles for storing in the fridge because if you're intending to can them, you must watch that the ph on your vinegar is 5%.  That is the percent required for safe canning of pickles.  But again, you have lots of room for creativity if your just storing it in the fridge.

Comment by Harriet Fasenfest on March 31, 2011 at 10:58am
My friend, Linda Ziedrich, wrote a book, The Joy of Pickling, that is a great resource.  Lots of nice recipes.  But  I have been thinking about using toasted seeds in my pickles.  You know, toasted cumin seeds with cauliflower.  Toasted coriander seeds with beets, orange zest and honey.  I toast them in a dry pan - no oil and add them to whatever vegetable I'm working with.   Then I use the proper ratio of water to 5% vinegar (both white and apple cider will work - I prefer using apple cider) to cover it all.  Once you know the few requirements (and Linda goes over them all) you are free to play.
Comment by Pat Johnson on March 31, 2011 at 3:58pm
I definately agree with Harriet about the "Joy of Pickling" book. It's always been my "GO TO" book when it comes to pickling.
Comment by Pat Johnson on April 4, 2011 at 8:51am
I think I'm gonna take Aliza's suggestion and attemt to do some fancy shapes. I'm more autistic than artistic so we'll see. Maybe I'll discover I'm one of those autistic savants that does one thing really good and will be the best pickle shaper in the world and end up on You-tube!
Comment by Aliza Ess on April 4, 2011 at 9:20am
Good luck Pat! Even something like cutting carrots into sticks transforms them into a fancy and easy to eat cocktail snack. Radish diamonds could be a really cute sandwich or bento box pickle too.
Comment by Melissa Rinier on April 11, 2011 at 7:54pm

Hi All,

I went to the local Mennonite Animal Auction and picked up 8 dozen fresh eggs. Decided to try some new pickled egg recipes that I found on instructables web site. Can wait to eat them! Here is a pic pickled eggs I did 7 flavors beet, cidered, ginger, dill, sweet and sour, British pub, and smokey.


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