Cooking | Food

Salting Food Preservation: Techniques for the Self-Sufficient Individual

Salting Food Preservation: Techniques for the Self-Sufficient Individual

by | Mar 12, 2024 | , ,

Bring garden-fresh flavors to your table year-round with salting food preservation. Image by Fareed Mindalano, DALL-E 3. For centuries, humans have sought ways to preserve food and extend its shelf life, ensuring a stable supply of sustenance through harsh winters, long journeys, and times of scarcity. Among the myriad techniques developed, salting food preservation stands as one of the oldest and most effective methods of food preservation.  This ancient practice has not only played an important role in human survival but has also given rise to a diverse array of culinary traditions across the globe. In today's modern world, where refrigeration and other advanced preservation methods are readily available, the art of salting food may seem like a relic of the past. However, for the self-sufficient individual seeking to preserve homegrown or locally sourced produce without relying on modern technology, salting remains a valuable skill.  Salt's ability to draw out moisture...

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Food & Water

Why Water Self-Sufficiency is Vital

When NASA astronomers search the distant skies for possible life-holding planets, the first thing they also look for are signs of water. All life is dependent on water (as far as we know) and the development of our own civilization has historically occurred around...

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Feb 19, 2022 0

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Our blackberry patch produced a bumper crop this year, so we enjoyed the bounty and shared with friends. This blackberry fruit leather is easy to make and turns your berries into a long lasting treat. Fresh berries are yummy, but they don’t keep well. Once we turn them into fruit leather, they easily last a month or more. You can pop them in a pocket or lunch box without them getting smashed.How to Make Blackberry Fruit LeatherFruit leather is essentially pureed fruit dried into a chewy, flavorful sheet. We like to strain the seeds out for a smoother texture. Our blackberries are a firm variety, so we gently cook them before removing the seeds. If you have soft berries, you can skip this step.Fruit leather works best with ripe or even slightly overripe fruit. It blends well and is naturally sweeter. Honey and sugar act as preservatives, but we usually…
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Candied Kumquat Tiramisu

Kumquats are in season and I found a good buy on some so I was scouting around for a recipe to make something new and special with them.  I have read that in China they preserve them in sugar or salt and they will be good for years, I guess they are not really ready for a few years either but I suppose if you do some every year you would always have a jar ready. I didn’t want to preserve them or wait a few years so I searched and I found this candied kumquat tiramisu from Baking obsession and wow does it look delicious.I ordered my lady fingers from Amazon because I just don’t want to do that much work on it but the rest I will do. Can’t wait to taste this one.photo credit bakingobsession.comThe ingenious recipe for Candied Kumquat Tiramisu by Vera at Baking Obsession adds…
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Easy Pear Custard Pie with Buttery Streusel Topping

This pear custard pie combines creamy custard and golden brown streusel topping for a delicious treat. The old fashioned flavor is sure to please. Serve it plain, or top with vanilla ice cream or a dollop of whipped cream.Pear Custard Pie RecipeThis pear pie recipe is adapted from Favorite Recipes of America: Desserts, copyright 1968. It makes a 9 inch pie, but you can increase the filling by half to make a 10 inch pie. (The photos show a 10 inch pie. I use a duck egg or two chicken eggs for the 10 inch pie.)Ingredients2 cups chopped pears – about 2 medium to large pears 1/2 cup granulated sugar (for filling) plus 1/3 cup granulated sugar (for topping) 1 egg, beaten 1 cup whipping cream 2/3 cup plus 1 tablespoon all purpose flour 1 teaspoon vanilla extract 1/2 teaspoon salt 1 unbaked 9 inch pastry shell – see pie…
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Watermelon – the official fruit of summer picnics and barbecues everywhere. It’s hard to imagine a picnic table piled high with hotdogs, hamburgers, sweet corn, macaroni and potato salads without bright red triangles of watermelon as well. When the party is over, and you’re left with lots of pale green rinds, the obvious step is to head to the compost pile. But only because most of us don’t realize that watermelon rinds are edible, too. If you slice those off before you serve your watermelon, you’ve got another ingredient for all kinds of tasty dishes. Sure, the sweet red flesh is the best part, but that crunchy rind can be used in a number of ways. Watermelon rinds are packed with nutrients and water. They’re also a great source of fiber. Eaten raw, it’s a bit like a firmer cucumber in flavor and texture. If you’ve never considered eating watermelon…
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Zucchini Pancakes – Easy and Delicious

These healthy zucchini pancakes are a great way to use the summer zucchini bounty. We serve them as a savory breakfast, a side dish, or even a light supper.I find these easier to make than dredging and frying zucchini slices, because the zucchini gets prepped and seasoned all at once.The default for the recipe is two medium zucchinis, but you can use one larger zucchini or several smaller fruits. Keep in mind that smaller fruit has more moisture, so you may want to add a bit more flour for firmer pancakes.How to Make Zucchini PancakesWe like our zucchini pancakes savory, so there’s no maple syrup in site when it’s time to serve. Instead, we eat them plain, or top with sour cream, Greek yogurt, or other savory sauce.Pancake Ingredients2 medium zucchinis 1 teaspoon salt 1/2 cup all-purpose flour or gluten free flour blend 1 teaspoon baking powder 1/4 cup grated…
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