Transition Brockville archive

Tag : Food storage (32)

Home Food Preservation Headquarters

Mother Earth News

Stretching the shelf life of food can be as low-tech and hands-off (set trays in the sun to dry) or as elaborate and large-scale (a day devoted to pressure-canning summer’s bounty) as you’d like. No matter where you fall on that spectrum or whether you have surplus fruit from an ample orchard or a profusion of basil from a petite, potted herb garden, the information you need to safely and deliciously put by fresh food awaits here in our online Home Food Preservation Headquarters.

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Freezing vegetables: 2 great methods

Mother Earth News / Janet Chadwick
/ 20 September 2013

Freezing maintains the natural color, fresh flavor, and high nutritive value of fresh foods. The objective is to bring foods to the frozen state quickly. When properly done, fruits and vegetables are more like fresh than when preserved by any other method. Best of all, freezing vegetables and fruit is fast and easy.

I had been freezing garden vegetables for years when I began experimenting with the process. I discovered that the old standard method of washing and preparing the vegetables, then blanching, cooling, drying, packing, and freezing them was not always the fastest, easiest way to produce the best finished product. Many vegetables can be frozen without blanching (although their shelf lives in the freezer will be shorter), and greens can be stir-fried instead of blanched for a better product.

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How to dehydrate fresh spinach

Mother Earth News / Tammy Taylor, Taylor-Made Homestead / 20 May 2016

It seems spinach is almost a feast-or-famine kind of vegetable — it’s gloriously prolific when it grows, then BOOM! Gone for the season. So, I’m harvesting as much spinach as I can by cutting the leaves to the bottom inch or so of the plant which allows the spinach plant to regrow it’s green leafy goodness for yet another harvest.

But fresh spinach is so perishable and we can only eat so much fresh spinach. I wanted to preserve this spring goodness to enjoy later in the year, so I decided to dehydrate it.

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Planting with preserving in mind

Mother Earth News / Mary Moss-Sprague / 28 February 2013

In order to have enough stores to last through the next winter, one must know the quantity of product that will be needed.

The possibilities are mouth-watering and tempting. Tomatoes, apples, string beans, carrots, peas, okra, parsnips, rutabagas, turnips, berries, pears, cherries, apricots, peaches, plums, pickling cucumbers, grapes, greens, beets, garlic, onions, potatoes, asparagus, peppers, herbs, squash, and other items all lend themselves well to canning, drying or freezing. Some methods work better for certain items than others. In this instance, we will focus on vegetables designated for canning, and the quantities to plan on growing for “putting up the harvest.”

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Dehydrate potatoes for various uses

Mother Earth News / Susan Gregersen / 21 July 2015

When I set out to dehydrate potatoes, I think of potential meals I might use them for. If I plan to make a lot of scalloped potatoes, I slice them. For stews, soups or casseroles, I cut them into cubes which can later be rehydrated and mixed with vegetables, meat and spices. Hash browns are popular for breakfast around here, so sometimes I shred potatoes for dehydration. (I once even learned how to make my own instant mashed potato granules by accident when I over-cooked them before dehydrating.)

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Food Storage Directory

SaveTheFood.com

food-storage-directoryThis directory is filled with specific info about your favorite foods. You’ll learn how to store them, freeze them, and keep them at their best longer. You’ll also find helpful tips about safety and ways to revive food. As you read, please keep a few things in mind. First up, the time frames are only estimates (If you can’t use a food in that time frame, you can probably freeze it). Second, the best way to store food depends on how quickly you’ll use it. Finally, always trust your judgment. Knowing how long food lasts is an imperfect science, though we’ve pulled information from the best resources. Of course, buying less food more frequently is the best way to keep your food fresh and nutritious.

[ DIRECTORY ]  [ Hat tip to Transition Cornwall+ ]

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Transition initiatives share many of the same goals as other groups, and works collaboratively with a variety of organizations in their local areas. Transition differs in that it focuses specifically on preparing communities for the changes associated with unprecedented resource depletion and transitioning away from fossil-fuel dependency.

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