Hey all, I'm really looking forward to turning my yard into a huge a beautiful Garden this spring. I am planning on growing as much as I can to sustain my family on our own veggies as much as possible. Can anyone give me some suggestions on preserving things. I know that I could can most items but it seems to me that you have to use a sort of brine for veggies. Any help in this area is appreciated. Dehydration is key because of my love for backpacking and I already do alot of this. Can anyone give me a list of things that will Freeze well, I have been told that some veggies will be terrible when you thaw them. Any suggestions on any of these are appreciated. Maybe some suggestions on the preserving following veg's?: Tomato's Eggplant Cucumbers, besides pickles. Carrots, Squash cabbage Peppers, green, hot, mild. etc etc etc Turnips Calarabe (sp) Corn Onions Green Beans I have a Food Saver, and a fairly large freezer already. Thanks again for your help Senk
I don't do much canning or freezing. Both require more time and equipment than I have, plus I mostly live alone. (I have two sons, but they come & go). I grow shiitake mushrooms, most of which are sold dried, so for me drying is "THE THING". I also, always and on all things, get my information from more than one source. I have a whole shelf of books, but the only two I use are: "Putting Food By" ; 468 pages plus index of every great info "Stocking Up"; 507 pages plus index; this book is from Rodale Press, a lot of folks consider this "The Bible" of food preservation. They may be right.. Listed below are useful web sites with useful information on storing, preparing and preserving fresh farm products: http://www.canning-food-recipes.com/canning.htm http://www.ces.ncsu.edu/depts/fcs/foods/canning/cantoc.html From the Department of Family and Consumer Services at North Carolina State University. http://www.mountain-breeze.com A great source for canning recipes. Here's one on freezing: http://www.mweb.co.zw/index.php?fArticleId=5120 Drying is a good option: http://www.ag.uiuc.edu/~vista/html_pubs/DRYING/dryfood.html (wonderful site, all you need to know from meat to veggies, fruit, herbs etc) http://www.allsands.com/Food/dryfruitsveget_di_gn.htm http://solarcooking.org/dryingreview.htm I really like the .edu sites. Great information and they're not trying to sell anything. Also the web sites of the The Mother Earth News : http://www.motherearthnews.com/ and Countryside magazine: http://www.countrysidemag.com/ Good luck and remember, it is very important to do this right, or you could, in some cases poison yourself!!! Peace, from poor_old_dad
have some tips: Tomatoes-freeze after cooking into sauce/paste. some dehydrate well. Eggplant ?? Cucumbers, besides pickles. ?? Carrots, can freeze. blanch first. will store a good while in cool spot. Squash- I'd steam first. The texture WILL be different. cabbage -yum...kimchi.also stores like root veggies Peppers, green, hot, mild. etc etc etc- roast reds freeze all cut in strips Turnips- like carrots, these actually store for a season in a cool dark place. I've used boxes in leaf mulch with snow. Calarabe (sp) Kholrabi? i'm not sure on this. Corn freeze off cob or on. Onions can store in cool spot.I make onion relish that I assume would freeze. Green Beans freeze individually on cookie tray before putting in bags I have a Food Saver, and a fairly large freezer already. good get/ make a dehydrator, too.
