Food Preservation's topics - tribe.net

Greetings

Melissa — Wed, 09 Jul 2008 14:10:43 GMT

Hello all... I just joined this tribe and wanted to say hello, so.... hello. I've spent the last two days making jam and canning apricots. I've previously only canned tomato pasta sauce and peaches but I look forward to canning lots of other things as well. I've only used a water bath canner thus far... the pressure canners freak me out a little. :-)

posted in Food Preservation - 3 replies

Storage

Melissa — Wed, 09 Jul 2008 19:40:06 GMT

OK, so I'm sure I'm not alone in having limited space to store all that I can. What are the guidelines or rules about this? Can I store them in my garage? I live in Northern California so it's hot right now and cold in the winter. Thanks for the help.

posted in Food Preservation - 0 replies

preserving eggs?

maria pureza — Thu, 01 May 2008 17:21:45 GMT

hello, everybody...

we are swimming in eggs... a dozen a day... and are giving loads away and eating so many and while that is all well and good, i would like to preserve some for a rainy day. preferably without refrigeration.

any ideas?

(i apologize if this has been discussed to death before, maybe a point in the right direction then??)

posted in Food Preservation - 5 replies

preserving your seed for next year is getting harder

mad mark — Sat, 31 May 2008 13:57:17 GMT

Because a white man in a suit can not stroll into the markets of Indonesia and say “you should give me your regional seed that your family has been growing forever and buy my seed every year”, he would be run out of town. Instead the bio-genetic companies try to play a hero role. They offer young students in the area a free ride to American universities, in exchange those students must work for the company for two years. Sounds like a dream to the students, a full ride and a high paying job waiting for them when they graduate. Upon graduating the individuals will return to their home town as a local but now working for the bio-genetic seed company. They will use several of the success plants that the companies have produces like strains of broccoli that will grow in high temperatures to persuade the community to buy the seeds. They will say “Grandma, look at how well my seeds are growing, how great and uniform my corn is, you should buy my companies seed”. These individuals also collect the local strains of vegetables and fruits to bring to the labs of the bio-genetic seed companies so they can eventually patent a hybrid of the strains.

What is at stake is the independence of all people and the cycle of seed to seed life that has existed FOREVER.

posted in Food Preservation - 0 replies

Unfiltered Apple Cider Vinegar Pickles

folkmaiden — Sun, 06 Apr 2008 04:41:40 GMT

I would like to use bragg's acv this year for pickling and canning this year. I can't have distilled vinegar, because it's too acid forming in my body, so I wonder if this is a good alternative, and if it will work for canning.

Has anyone ever canned with unfiltered and unpasteurized ACV before?

posted in Food Preservation - 2 replies

pepper fermentation handbook.

Steve e — Mon, 28 Apr 2008 02:36:50 GMT

Hello food preservists: I just finished uploading the new free version of my handbook of pepper fermentation
Pepperoncini, Pimentos and Hot sauce: simple methods for making authentic fermented peppers at home

Here is the URL: http://paleotechnics.com/Articles/Pepperoncini.html

it is in HTML format.

Hope it's useful!

posted in Food Preservation - 0 replies

greenways and wetlands

jordan — Tue, 11 Apr 2006 03:08:56 GMT

in my thoughts, I see the water of light, with particles that dance with the rhythm of life. I wish so that we can intend a transformation of loving water working with us to heal, educate, activate and recreate our communities. Imagine that we can work it from south to north, west to east. Connecting on a walk, the greenways and wetlands from where ever we are in the valley, forest, urban and flat. Keep on truckin' in the garden. The workload, the imagination. The group sessions that keep us movin. Peace. Natural Time. Discovery.

Greetings everyone, we are HEAR
Earth Catalyst Action Network

It is the earth and its communities of urban and rural abode
that we sting. We travel to those that are interested in hearing what it is all about, involving all those who have a stake in peace, health and well being.

We take the Time to listen, work together, organize and deliver.

Our purpose is to bridge the communities of a region, and to spread loose the seeds of change,
always for the better of our human and ecological family. We vote with our future in mind, our past in the behind, and now so that we all make a difference.

We welcome all to volunteer in the garden of life. One Love!

HEARINk.tribe.net

posted in Food Preservation - 1 reply

pickles

Rev.Seven — Mon, 14 Apr 2008 20:20:18 GMT

tribe.net/pickledthings

Join me if you want to talk pickles.

posted in Food Preservation - 0 replies

Tomato wine or mead? Other tomato ideas

zenafire — Fri, 31 Aug 2007 14:28:52 GMT

Last year my crop of tomatoes was so abundant I made tomato jelly and even tomato cheesecake. I'd like to explore other possibilities this year as it's a great tomato year. At a dinner party last night a piece of tomato fell into my friend's wine. This led to talking of tomato sangria and that got me to thinking about wine and mead with a tomato juice base. Anyone tried this and/or have a recipe? Also looking for other new ideas for massive 'mater crop.

posted in Food Preservation - 2 replies

What can't you preserve?

Bethany — Tue, 13 Dec 2005 07:01:38 GMT

So... I guess I'm kinda new to canning myself, though my mom has always canned all of our garden produce growing up. I've made some jams, chutneys, applesauce, and others. My newest idea is to can squash and pumpkin puree for soups and whatnot, and pumpking pie filling. Which made me start thinking about what you can't preserve. For example in pumpkin pie filling, would I be able to add the dairy and the eggs (perishable) or should those be added later. I started thinking about making soups and preserving them, like when there is such an excess of the delicious pumpkin curry soup that I made for dinner, would i be able to can it (making sure that it was done properly with no contamination)?

I have discussed it with a couple of friends and we came to the conclusion that most canned fruits and vegetables are either fairly acidic in nature or have an acid added to them (vinegar...). Is this necessary? What would happen to preserved vegetables that aren't pickled?

these may seem like silly questions to some of you advanced preservers out there, but i thought you would be the right ones to ask.

Let me know if you can help me...

posted in Food Preservation - 1 reply

pickles?

katemac — Thu, 18 May 2006 18:00:37 GMT

Okay, how long do pickles keep? And, how do you tell if they've "gone bad"? Can they go bad?

Here's the story. An acquaintance of mine asked me "do you like pickles?". I said yes. He then dropped off a 5 GALLON container of big dill pickle chips, the kind where one covers a whole hamburger. It's one of those 5 gallon buckets, it appears to never have been opened, and according to him, it's 3 or 4 years old, somebody gave it to *him*. I'm collecting smaller containers to put them in, because the way I was raised, once you open pickles, you need to refrigerate them. I don't have room to refrigerate 5 gallons of pickles, so I was going to pass the smaller containers around to friends. But I don't want to poison anybody, either. I considered just digging a hole and burying them, but pickles are often full of salt. Bad for the surrounding plant life, right?

So, now I'm responsible for these pickles, and I suppose I could just let the bucket sit out in my garage forever, but that doesn't feel right, either.

Any suggestions? (outside of NEVER saying yes to that acquaintance again, that is...)

Kate

posted in Food Preservation - 1 reply

Line drying greens?

zenafire — Fri, 31 Aug 2007 14:30:20 GMT

I'd like to line dry greens rather than use a dehydrator or oven. I've dried celery and herbs in this way. Wonder if there are concerns or if anyone has tried it. Suggestions?

posted in Food Preservation - 2 replies

Has anyone canned pesto?

walking — Tue, 29 May 2007 02:28:27 GMT

I tell myself every year I won't wait until I harvest the basil to find out how to can pesto! Can anyone help me? Here's what I've found so far. Most websites dismiss canning of pesto by saying it is so much better fresh or frozen, don't bother canning it (heat destroys the flavor). The other thing I read a lot is that is has so much oil, it's not safe to can. OK, so I won't accept either of those because I can buy it in a store canned, and it tastes just great! So come on, I know it can be done! I travel a lot, so I can bring a jar of pesto with me, but I can't bring the whole freezer! I also dry some, but that's mot pesto. So please fellow food preservers, help me out! Tell me you can it every year and here's how! Hehe, please? Anyone?

posted in Food Preservation - 3 replies

New tribe- ethnic and traditional foods and food lore

girl mark — Wed, 11 Apr 2007 02:00:04 GMT

I started a new tribe for discussing 'ethnic food' in general, and also for discussing food traditions- what people eat on traditional holidays and other special occasions, food in religious ritual, and anything else related to what the grandma's did besides cook the stuff.
We're vegetarian-friendly over there, too.

www.tribes.tribe.net/foodtraditions

posted in Food Preservation - 3 replies

Happy Holiday

Naveen108 — Mon, 24 Dec 2007 16:55:47 GMT

For a whole new year is coming again. And it brings new opportunities, new dreams, fun-filled new days may each of you have the best new year .

In Love and Light

posted in Food Preservation - 0 replies

Hot Pepper Jelly

tallgrass — Sat, 25 Jun 2005 05:11:30 GMT

Hello,

I'm new to this list. I am looking for a good recipe for hot pepper jelly. My friend who used to trade preserves with me seems to have been abducted by aliens. I have been limping along with supermarket brands, but his was especially tasty, making everything on a savory sandwich taste better.

Thanks,

tallgrass

posted in Food Preservation - 4 replies

3 new related tribes

Lady Bird — Tue, 23 Jan 2007 07:54:31 GMT

Here's 3 new tribes that may be of interest to members of this tribe:

http://tribes.tribe.net/33367459 (Nourishing Traditions)

http://tribes.tribe.net/eatlocal

http://tribes.tribe.net/100milediet

posted in Food Preservation - 0 replies

Plum preserves

Ivana — Tue, 27 Jul 2004 02:32:02 GMT

I have more yellow plums that I could never eat in a single week. If you live in Seattle, let me know if you want some. If you don't, how 'bout sharing a good jam recipe?

posted in Food Preservation - 3 replies

Preference of pressure canners

Christy — Tue, 28 Mar 2006 00:49:36 GMT

What brand of pressure canners do you guys use and would recommend? Thanks.

posted in Food Preservation - 0 replies

Great way to make tomato sauce!!!

Sun, 30 Oct 2005 01:41:27 GMT

Just started processing my own garden goodies, and came across a great technique. After trying to make and can tomato sauce, salsa, and paste, boiling the damn things for hours to thicken them, I had an idea. First I cleaned out the juice and seeds, sliced into pieces, and put the tomatoes in a dehydrator for an hour or two, depending on how juicy they were. Then ran this through a blender, and made the best looking and tasting paste ever! Now turn that into sauce or salsa, nice and red and thick, without cooking it to death! I borrowed my neighbors dehydrator, and if I lived in a sunny place, would have used a solar one. The time it takes to do all of this does not equal buying it from a store of course, but $$$ does not equal the impact to the environment of growing your own food. In this regard our food is WAY underpriced! Anyone else have tips on tomatoes?

posted in Food Preservation - 0 replies

Canning cucumbers

mavis1966 — Mon, 29 Aug 2005 20:00:23 GMT

Hey, I planted too many English cukes and don't want them to go to waste. Can I can them? Kelly J

posted in Food Preservation - 1 reply

Welcome

Ivana — Tue, 27 Jul 2004 02:30:37 GMT

I hope this will become a place for sharing recipes, ideas, and techniques to saving the best food of a season to last throughout the year.

Let us know what you like to preserve.

posted in Food Preservation - 0 replies