It feels like the universe wants to eat them before I can, sometimes…

  • kingludd@lemmy.basedcount.com
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    1 year ago

    Fruit: dehydrate, freeze, or alcoholic fermentantion. Some fruit have special methods, like sulphured apples or bletted medlars.

    Vegetables: easiest thing is to pack in brine of 3Tbl per Qt, leave at room temperature or a little cooler for a week before eating. I alway throw in some onion and garlic because I like it that way. Lasts like 6 months at room temperature. Most vegetables have additional special traditional preservation methods, but that fermented pickle in brine works for pretty much all of them.

    If you want to be more specific with which foods you need to preserve, I can provide more options.

    I’m writing a book on food preservation, ama.