Hi all. New to the group (but not A|N). I was wondering if anyone here cans or otherwise preserves their own food. I do, and and am always looking for tips, suggestions, hints, recipes, etc. on food preservation. I'm fortunate to live in a rural area where, in the summertime, the fruits and vegetables are abundant. In addition (as an omnivore), I also make and can my own stock and vegetable broth . In fact, I'm the only person I know of that has a supply of canned pork stock - I cobbled together the recipe and used the same process for making and canning chicken and beef stock. I have a very large - actually massive - 41 quart pressure canner which, if you do large batches, saves a lot of time. Anyway, hints, tips, suggestions, or recipes are appreciated.
Hi Pat! Sorry I can't help, but I will be interested to hear about canning and preserving food!
Thanks Melinda. Not just interested in canning. I found out yesterday, that you can actually freeze falafels - either cooked or raw. Learn something new everyday.
I love a good falafel sandwich in some pita bread with tzatziki sauce.
(Sorry, not related to canning.)
Hey, I was the one that brought up falafels. Besides, it's not just canning. I also do freezing and until I lost it in the divorce, had a large food dehydrator.
Never hear of falafel before, but deep fried chickpeas sounds delicious.
Sorry pat, I'm too lazy to can. The only preserving I do is freezing my pears. I don't even heat them first. I may try that one of these days to see if it makes a difference.
Spud, I wouldn't heat them. However, what I would do is peel them, slice them, and give them a quick bath in water with ascorbic acid; otherwise known as vitamin C, or Fruit Fresh in the grocery store. Don't buy Fruit Fresh. It's a rip-off. Go to a health food store and get powdered ascorbic acid or powdered vitamin C. It's the exact same thing, and 1/2 the price. Add 1 teaspoon per quart of water, put the pear slices in for about a minute. Drain, dry them, and freeze. Guaranteed, they won't turn brown. Take them out of the freezer and cook them however you desire. If you like, I've got a great recipe for pear sauce (pear version of apple sauce). It's easy and tasty, served with pork chops and roasted red potatoes with rosemary.
Thanks for the information Pat. Pear sauce sounds like it's worth a try.
Delayed, but here's the recipe for the pear sauce.
4 pears – peeled, cored and chopped
3/4 cup water
1/4 cup white sugar (vary, depends on sweetness of pears)
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
In a saucepan, combine everything. Cover, and cook over medium heat for 15 to 20 minutes, or until pears are soft. Allow to cool, then mash with a fork or potato masher.
I have several pear trees and most go to waste. This will be good for next summer.
Thanks Pat. Have it in my Food folder and a hard-copy in my kitchen.
I first learned about felafel about 40 years ago at Tommy's on Coventry in Cleveland Heights. He makes several incarnations of them with different veggies and other addenda, and frequently with techina (sesame sauce). Nummy stuff!
Welcome, Pat, to a great group. Cooking with homemade stock and broth makes a big difference in tastes of foods. I like making rice using homemade stock. I haven't canned very much in the past, but freeze a lot. I plan to do more pickling in the future because it tastes so good, stores well, and has high nutrition if done correctly. My old time favorite is sauerkraut made in a crock, which I haven't done for years. This year I will clean out those old crocks and start the fermentation. I will start with a celebration of seeds by planting cabbage seeds in anticipation of fermenting them in the fall.
"sauerkraut is a live-culture “probiotic” food. Fresh sauerkraut contains lactobacilli, beneficial bacteria that improve the functioning of the digestive tract. Probiotic foods such as sauerkraut and yogurt are often recommended for people taking antibiotics, which kill both the beneficial and harmful bacteria in the body. Live-culture foods can help restore the beneficial bacteria."
"During the American Civil War, the physician John Jay Terrell (1829–1922) was able to successfully reduce the death rate among prisoners of war from disease; he attributed this to the practice of feeding his patients raw sauerkraut."