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Linda Ziedrich
  • Female
  • Scio, OR
  • United States
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  • Harriet Fasenfest
  • Pat Johnson

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Linda Ziedrich commented on Torry's group 'Food Preservation'
"Blackberries have plenty of pectin for jelly, provided you avoid overripe berries and include some that are slightly underripe. For 4 cups blackberry juice, use 3 cups sugar and 2 tablespoons lemon juice. A complete recipe is in my Joy of Jams,…"
Jul 27, 2012
Linda Ziedrich replied to bluebird357's discussion 'Defective Golden Harvest jars' in the group Food Preservation
"Like Pat, I've had Ball and Kerr jars break around the base--always when I've stupidly put a cool jar into a very hot kettle of water. Linda Ziedrich"
Dec 12, 2011
Linda Ziedrich commented on Torry's group 'Food Preservation'
"Preserve figs in syrup, pickle them, or make them into paste. I make fig paste with ground almonds, lemon peel, cinnamon, and sometimes honey. It's the world's best energy bar! Linda Ziedrich www.lindaziedrich.com"
Sep 12, 2011
Linda Ziedrich commented on Torry's group 'Food Preservation'
"I've just found an abstract of what may be the single study on which the USDA has issued its recommendation to add acid to home-canned tomatoes. Here's the citation: I. D. Wolf et al., "The pH of 107 Varieties of Minnesota-Grown…"
Sep 12, 2011
Linda Ziedrich commented on Torry's group 'Food Preservation'
"I've been told that only a couple of tomato varieties have been identified as sometimes dangerously low in acid, but I don't know which varieties they are. If your tomatoes seem bland but you'd rather not add lemon juice, I recommend…"
Sep 12, 2011
Linda Ziedrich commented on Torry's group 'Food Preservation'
"I'm not familiar with other uses of lye in food preservation. You're not thinking of lime, are you?"
Aug 31, 2011
Linda Ziedrich commented on Torry's group 'Food Preservation'
"William, are you referring to lye in the processing of olives? In this case, lye is used to remove bitterness quickly and thus hasten the curing. Just as for long-brined olives, the preservatives in lye-treated olives are salt and acid. Linda…"
Aug 31, 2011
Linda Ziedrich replied to Patrick Salvaggio's discussion 'So much fennel' in the group Food Preservation
"Best for tea are the seeds, but they should come not from Florence or bronze fennel but from common fennel, the kind that grows as a weed in California and the Mediterranean region. The seeds will dry on the plant, but to keep them from dropping you…"
Aug 16, 2011
Linda Ziedrich commented on Torry's group 'Food Preservation'
"I also dry Juliets, which I think of as in between cherry and plum (paste/drying) tomatoes. I dry them completely in a dehydrator, and then rehydrate them with boiling water as needed. We eat dried tomatoes mostly with olive oil, salt, and garlic on…"
Jul 19, 2011
Linda Ziedrich replied to Ginger Watkin's discussion 'Pressure canner required? (Tomatoes +)' in the group Food Preservation
"Ginger, the USDA does have processing times for tomatoes in a boiling-water bath, though the times are long. You can find them in booklet PNW 300 at the Oregon State University Extension website (extension.oregonstate.edu/catalog). If meat or a…"
Jul 12, 2011
Linda Ziedrich commented on Torry's group 'Food Preservation'
"As Pat requested, here's the message from Dick Jones of Penley: Thank you for your interest in Penley Corporation.  In answer to your question regarding canning supplies. Penley Corporation has been sold to Jarden Home Brands and does not…"
Jul 12, 2011
Linda Ziedrich commented on Torry's group 'Food Preservation'
"We'll have to find out where Ball and Kerr jars are made. I'm off to California for a few days, so maybe someone else can do that in the meantime?"
Jul 8, 2011
Linda Ziedrich commented on Torry's group 'Food Preservation'
"Upon reading Pat's message regarding Chinese-made canning jars, I checked with Penley Corporation, the manufacturer discussed in the blog post to which Pat provided a link. I found out that Penley no longer makes canning jars. In fact, Penley…"
Jul 7, 2011
Pat Johnson left a comment for Linda Ziedrich
"Welcome Linda. I use your jam and pickle books as my go to guides and thank you for providing the research material that makes my life so much easier."
Jul 5, 2011
Linda Ziedrich joined Torry's group
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Food Preservation

How-To's on putting food aside: canning, freezing, drying, much more...See More
Jul 4, 2011
Linda Ziedrich joined Andrew's group
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I Could Ferment That!

For those who when strolling through the garden or farmers market continually think "I could ferment that! (in to beer, wine, cheese, pickles, kraut,...)
Jul 4, 2011

Profile Information

What kind of HOMEGROWN are you?
Fill in the Blank
Fill in the blank:
rural gardener-cook-writer
A bit about me:
I've been writing about what I grow, cook, and preserve for nearly 20 years.
Latest greatest meal cooked at home:
Last night's dinner: linguica with onions and soured cabbage
Currently reading:
Seeds of Change
Currently listening to:
birds
My latest DIY project:
planting an edible hedgerow
How did you find HOMEGROWN.org?
referred by Harriet Fasenfest
Web site I recommend:
http://agardenerstable.com

Comment Wall (1 comment)

At 8:20am on July 5, 2011, Pat Johnson said…
Welcome Linda. I use your jam and pickle books as my go to guides and thank you for providing the research material that makes my life so much easier.

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