Salted cauliflower retains the flavor, texture, and nutrition of the fresh vegetable. Of course, it becomes very salty. However, many people familiar with salted vegetables consider them to be superior to either canned or frozen vegetables. Salted Cauliflower (food preservation technique) Makes 2-3 cups Ingredients: 3 to 4 cups (1 pound) cauliflower florets (about 1 medium head) 1/3 cup (3.2… …click to read more…
Drying is one of the simplest and least expensive forms of food preservation, requiring only warm temperatures combined with good air circulation. Drying removes the water that bacteria, yeasts, and molds need to grow. If adequately dried and properly stored, dehydrated foods are shelf stable (safe for storage at room temperature). You have a choice of several different methods to… …click to read more…
This zesty cole slaw is a Latin style cabbage salad found all through Latin America. There are many delicious variations ranging from tangy to spicy and mild to hot. They go by names such as curtido (El Salvadoran) and pikliz (Haitian). Latin-style Cole Slaw Recipe Makes about 4 cups Ingredients 4 cups thinly sliced cabbage (about ½ medium head) 1… …click to read more…
Many of these easy pickling recipes make refreshing accompaniments for grilled and barbecued foods, or add a crunchy bite to burgers and sandwiches. They feature common (and a few unusual) vegetables and fruits found in spring and early summer home gardens and farmers’ markets. The techniques and flavors represent pickling ideas from around the globe. The word “pickles” to most… …click to read more…
Zucchini is a prolific vegetable that grows quickly to immense size. Fortunately, many food preservation methods adapt readily to zucchini. Jokes frequently mention log-sized zucchini found in gardens after returning from vacation, or left furtively on neighbors’ doorsteps during the night. However, you can make a variety of tasty items for your winter pantry that won’t send your family or… …click to read more…
Sugars in fresh peas begin converting to starch as soon as they are picked. So be sure to preserve them as soon as they are harvested or purchased. Preserve shelled green peas by freezing, salting (brining), drying, or canning. Preserve pea pods (snow peas and sugar snap peas) by freezing or salting. Try some dried, too, and see if you… …click to read more…
If you love asparagus, then you may want to preserve asparagus during the growing season to enjoy throughout the year. You can preserve asparagus by canning, pickling, freezing, drying, or salting It’s usually best to preserve only enough product to last until the following year, when the vegetable is in season again, or no longer than twelve months. So think… …click to read more…
In spring and early summer, I like to trim all but 2 to 3 stems from small whole radishes and pickle them for a refreshing and crunchy bite to accompany everything from sandwiches to grilled foods. These easy-to-make radish pickles are fermented with whey rather than salt, or pickled in vinegar. Lightly fermented vegetables have a refreshing effervescent quality, while fully fermented… …click to read more…
You have a choice of several different methods to dry food. Conventional ovens and electric dehydrators are used indoors in controlled conditions. Shade drying places food out of direct sunlight, in a location with very warm air or very good circulation, or both. Suitable locations may be outdoors—such as an open shed or covered or screened porch—or indoors in a… …click to read more…
Refrigerator or fresh pickles are one of the easiest food preservation methods that anyone can do. You can make these pickles simply by washing, trimming, and soaking fresh vegetables in acid. The most common acids used to pickle foods are acetic (vinegar), citric (lemon juice), and lactic (whey). Because these pickles have unknown acidity and are not heat processed (such… …click to read more…
