Preserving Culinary Herbs With Salt

Here are two methods of preserving culinary herbs using salt.  For basil this way of preservation keeps the flavor better than dehydrating them. Pick the basil when it is fresh and bright green. Ingredients: Fresh herb such as basil Kosher Salt or salt with no additives (you can use Himalayan sea salt) Method 1: You […]

Read More
Advertisements

Canning Raw Meat

It is good to have meat stored in different ways other than just the freezer.  Another way of storing meat is through pressure canning.  If there is a power outage and you are not on solar this a great way to keep your meat from rotting.  It may also give you a sense of comfort […]

Read More

Preserving Herbs From The Garden

Drying herbs from the garden can be done by air-drying or by using a dehydrator. Other methods include drying them in the oven or outdoors.  Harvesting should be done mid-morning, after the morning dew has dried off of them. Low moisture herbs are best for air-drying while herbs with more moisture are usually dried using […]

Read More

Dehydrating – Food Preservation

Dehydration is a process that extracts the moisture from food. Most people use a dehydrator but there are DIY ways of doing it without electricity such as using a solar oven.  Some nutrition is lost during the dehydration process such as Vitamin A and C.  However for foods that you would blanch before such as […]

Read More

Succession Planting for Constant Fresh Veggies

Succession planting is a way to get the most out of your garden by continuously harvesting, and sowing as many times as you can during a growing season.  The idea behind this is always having your garden producing so that you can maximize your harvest.  If you have the space, you can grow some crops […]

Read More

The Battle of the Pressure Canners!!

Pressure canning is used for preserving low-acid foods such as meat, poultry, seafood and all vegetables except for most tomatoes.  If not preserved properly, low acid foods can create the environment for the Clostridium botulinum bacterium which causes botulism.  To prevent this, food must be processed at 240°F for the time indicated in the recipe. Below […]

Read More

Using a Pressure Canner

A pressure canner may be used for both low and high acid foods however, the first time using a presure canner can be very intimidating. One important aspect of pressure canning is knowing how much to adjust the pressure according to your altitude. Below is a chart with this information. Here is a video that […]

Read More

Water Bath Canning Tools

Water bath canning is probably the most popular ways of canning.  Here are some of the basic tools that you will need to start water bath canning. Large water bath canner Thermometer for testing the water temperature Jar lifter Jars New lids Bands for each jar Canning funnel Marker and labels Clean dish towels for […]

Read More