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Food Preservation

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Food Preservation

How-To's on putting food aside: canning, freezing, drying, much more...

Location: North Carolina
Members: 437
Latest Activity: Jul 25

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Comment Wall

Comment by Pat Johnson on July 1, 2010 at 2:57pm
Sorry Lydia. I don't have any pics of the pie canning process but it's as simple as cutting the pie crust in a rectangle that will fit inside the jar covering the sides. Then filling the middle with fruit filling and baking like any other pie. You just put the lids and rings on as you take them out of the oven.
Comment by marie on July 1, 2010 at 4:37pm
@ourhomeworks: this is not true canning for preservation. The jar is used for baking and then presentation. It's not meant to sit on a shelf in a pantry.
Comment by marie on July 1, 2010 at 4:41pm
wait. Holycow they are recommending this as a method of preservation. Count me out!!
Comment by Pat Johnson on July 2, 2010 at 8:19am
Marie, Don't get upset too quickly. If you read the discussion you will see that I amonly asking for opinions and discussion and I don't think anyone is making recomendations. Do you have some information regarding the subject of oven baked canning and it's safety?
Comment by Pat Johnson on July 2, 2010 at 9:26am
I've been dehydratinggrape tomatoes and putting them in a jar with olive oil and basil to make "sundried tomatoes in olive oil" (without the sun). I have had an abundance of grape tomatoes this year. They are like small Roma tomaotes and are very fleshy. I like them in salads and for dehydrating becase they are more dence than some of the larger varieties. When dried they are small enough to sprinkle on pizzas. I also like them on a piece of fresh mozzarella. Putting them in Olive oil softens them and makes them taste really good!
Comment by Pat Johnson on July 2, 2010 at 2:13pm
Does anyone know if there is a shelf life for the sundried tomatoes in olive oil? Do they need refridgeration. I've been keeping mine at room temperature and haven't niticed a problem but would like to hear what you have to say.
Comment by Pat Johnson on July 2, 2010 at 2:15pm
Today I'm making California Sushi Rolls for dinner. I don't think they fit the "food preservation" topic but they sure are good!!!
Comment by Mel G on July 3, 2010 at 5:50am
Hi Pat ~ I have no idea about the "proper" technique, but here's my $0.02. I tried refrigerating a jar once... Never again. It ruined the texture of the tomatoes. I keep mine in a cool dark place (top cupboard right near the a/c vent and far from the stove) for no more than 7 or 8 months. I've found that after that, the oil starts to turn. Ewwww! I just make sure that if I jar up more than I'll use, when it's getting close to the 5 month period, I give away the extras with instructions to use them that week.
Comment by Pat Johnson on July 3, 2010 at 5:48pm
Thanks Mel. I'll try not to do too many to use in a few months time unless I find a way to extend that time.
Comment by Pat Johnson on July 4, 2010 at 9:28am
I'm making Kimchee this morning. Kimchee is Korean Cabage that has been preserved by a salt brining and then spiced with dried/crushed chili, garlic, dried shrimp/fish and various others spices depending on who makes it and where. Usually I use Napa Cabage which costs about $1.15lb. Today I am going to try and experiment with the 39 cent per pound cabage at my local grocery. I am interested in finding out if it tastes good when made into Kimchee. The main ingredient (cabage) sure would be cheaper and easier to grow. For beginers you can find a pre-packaged Kimchee packet at most oriental stores. You just mix some canning-salt into water and cut up the cabage into 2 inch squares and imerse it compltely in the salt brine for 24 hours. Then rinse well and drain, sprinkle with the spices and work it into the cabage well. Then jar it and allow it to sit a few days before eating. The Koreans preserve their gabage harvest for the entire year when it comes ripe by making Kimchee. It's very similar to the more well known Sourkraut done in Germany and other european countries.

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