Tue, 20 July 2021
In today’s show, I discuss some basic methods of canning such as water bath & pressure canning and some ideas of what foods lend themselves to each method.
I also discuss using fermentation in all its forms to preserve foods for later consumption as well as increased nutritional values and fewer anti-nutrients.
Also included below is a basic sour pickle recipe, see recipe on Harvest Eating website.
I have been practicing many types of preservation since 2004, these include:
Through these trials I’ve made many great things, and some not-so-great things. But in the end, my ability to preserve foods for later consumption or simply to improve their taste, texture, or nutritional content has grown substantially.
I find these home-ec projects to be very fun & rewarding. My hope is this episode gets you interested in diving deeper into this subject.
Links mentioned in this episode:
Resources for this episode: