Lessons in Food Preservation
Written by Kate Petersen on July 26, 2008 – 1:46 pm -or… what not to do!
1. If you are pickling cauliflower in brine left over from a jar of olives, make sure that all the cauliflower is completely submerged. Any tiny bits left poking out of the brine will mold and spoil the whole batch. Bleah.
2. When dehydrating zucchini chips for snacks, season lightly. I mean LIGHTLY. I now have salt chips suitable for a deer lick. Double bleah.
However, I have taken advice from the pros on the salt chips. The best suggestion was to powder them and add to meatloaf mix (leaving out any salt called for in the recipe). Instant Vitamin C!
Onward! I consider this my Crap Quotient. The quicker I make mistakes and learn from them, the quicker I’ll start doing it right.
Posted in Food, Stocking Up 101 |
4 Comments
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You have so much going on, Kate, that I’m stunned you even attempt food preservation.
These weren’t mistakes — they were merely the inevitable consequences of having a life offline.
I’m still glad to know about them, though!
Well… I still feel inadequate because of no garden this year. I do what I can!
Oh, I know that feeling.
But I’m planning next years, including moving the elderberries and raspberries over here - or, at least, taking cuttings and starting them here. They’re fantastic.
And I think I have my veggie garden area scoped out. I’m breaking down boxes to take to the recycling center right now (this place is filled to the brim with boxes - it’s absurd), but am putting a few aside for the garden a la lasagna once again.
I’ve already reserved the services of husband and son for this winter, when it’s cool enough to work outdoors. I want to build some raised beds both front and back — back, in the shade, to see if I can get some of the less heat-tolerant plants to work, front for the ones that need lots of sun.