Most of us don’t think about preserving avocados. But if you find a good buy on avocados—or are lucky enough to have an avocado tree in your yard—then knowing some ways to preserve the fruit (yes, it is a fruit, not a vegetable) is handy information. One of the best ways to preserve avocados is to mash them with a… …click to read more…
Use this brining recipe to make corned beef with or without pink curing salt that contains sodium nitrite. Sodium nitrite gives cured products such as corned beef brisket its characteristic pink color and flavor. If making corned beef without sodium nitrite, the meat will be gray as for any roast meat and the flavor will be slightly more pickled than… …click to read more…
In this unusual pickle recipe, eggplant is seasoned with Italian herbs, spices, olive oil, and vinegar. Eggplant makes a delicious vegetable pickle to serve with any meal. Eggplant is popular all around the Mediterranean and across Asia. I think of eggplant like the potato; it is bland but soaks up other flavors deliciously. Italian-style Pickled Eggplant Makes about 3 to… …click to read more…
You might think that this winter squash gnocchi recipe is unusual. However, in some regions of Italy, squash is routinely used instead of potatoes. Serve squash gnocchi with meat stews or as the star in a simple supper dish or weeknight meal. Drizzle cooked gnocchi with browned butter and sprinkle fresh sage leaves; or toss cooked gnocchi with butter and… …click to read more…
Sour turnips are a tangy and crisp alternative to sauerkraut–personally I think they are 100% better. Serve them like you would sauerkraut or relish, for example to accompany sausages or dress up a meat and cheese sandwich. Sour turnips are made the same way as sauerkraut, by layering shredded vegetables with salt and allowing them to ferment. Here is a… …click to read more…
A root cellar is an old-fashioned winter food storage preservation method. In the broadest sense, cellaring is any form of storage that holds food in optimum condition for an extended period by controlling the temperature, humidity, and light. Today’s modern “root cellar” is the refrigerator. However, if you want to maintain a supply of food without the use of electricity,… …click to read more…
If you are looking for more ways to enjoy sauerkraut and kimchi, try the following recipes from different cultures around the world. There are many types of salt-fermented cabbage, including sauerkraut in Germany, kimchi in Korea, and curtido in El Salvador. Apple Sauerkraut Slaw Sauerkraut dresses up Cole slaw turning it into a vibrant side dish. Serve as a salad… …click to read more…
If you haven’t tried drying your own corn, I highly recommend that you give it a dry. You can grind dried corn into cornmeal that you can use to make this cornbread. The flavor of home-ground cornmeal is incomparable to that from a purchased box. Although cornmeal (as well as grits and polenta) is made from starchy ‘dent’ or ‘flint’ corn (also… …click to read more…
There are several ways to prepare apples for applesauce, as well as other pome fruits, including pears and quince. In this article, we describe several tools and appliances for preparing apples, pears, and quince to make sauce. In addition, we offer several ways to prevent browning of these fruits during preparation and several different methods (using different tools and equipment) for… …click to read more…
Salting is an old-fashioned fermenting or curing method for preserving vegetables. This technique was a popular food preservation method in the early twentieth century, especially during the first and second World Wars. Layering food with salt to preserve seasonal vegetables was promoted as an alternative to canning in order to conserve glass, metal, and fuel needed for the war effort.… …click to read more…
