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What Are You Preserving, and How Are You Doing It? (2016–)

Anna N

By Anna N
in Cooking

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ElsieD

ElsieD

Posted
Posted
2 hours ago, YvetteMT said:

I make partner soup nearly weekly for his lunches and use a quart of white beans to do so.   Making soup this week it registered that I was down to 1 quart left.  So today (and probably tomorrow), I'm canning navy beans. 25 lbs worth. 

Do you pressure cook the beans?

  • Like 1
YvetteMT

YvetteMT

Posted
Posted
27 minutes ago, ElsieD said:

Do you pressure cook the beans?

Pressure can. 

When using, add them to the soup with no need to cook a long period. (Basically the same as opening a can of beans from the store.)

  • Like 2

Hunter, fisherwoman, gardener and cook in Montana.

  • 2 weeks later...
Smithy

Smithy

Posted
Posted

I got my last major haul of tomatoes and eggplants last weekend from my neighboring farmer. Today I faced facts: I wasn't going to get through all those tomatoes or eggplants before they went off. Time to get going on preservation.

 

It just about killed me, though: those beautiful slicer tomatoes! I had too many, and I have some green ones as well waiting for me to fry them, so I had to slice them, roast them, and save them for later.

 

20251012_183050.jpg

 

(I kept out two fine-looking slicers, seen in the photo above, for the last-gasp-of-summer sandwiches: BLPT, or simply tomato and cheese. Believe me, I've been eating a lot of those!)

 

The sliced tomatoes got the same treatment I wrote about here: scattered salt, a bit of white pepper, finely sliced shallot, and EVOO, then roasted at around 425 - 450F until a lot of the juices had been cooked out. It will all go into a container and placed in the freezer. It's cooling now. I may not have cooked the slices as much as in past attempts, but I want to see what happens if the slices aren't dried quite so thoroughly.

 

20251012_190558.jpg

 

I also bought 3 generous pints of cherry tomatoes from her, and today realized that I can't use them all before they go off. I saved some -- they're wonderful for snacks -- and roasted the rest more or less per @ElainaA's recipe for Slow-Roasted Cherry Tomato Sauce.

 

20251012_190633.jpg

 

20251012_190619.jpg

 

Finally, most of the Asian eggplants I bought from the same farmer became Preserved Eggplant per a recipe from Joshua McFadden's Six Seasons: A New Way with Vegetables (eG-friendly Amazon.com link).

 

20251012_182518.jpg

 

For more discussion about this recipe, see here.

  • Like 7
  • Delicious 3

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Shelby

Shelby

Posted
Posted
21 hours ago, Smithy said:

I got my last major haul of tomatoes and eggplants last weekend from my neighboring farmer. Today I faced facts: I wasn't going to get through all those tomatoes or eggplants before they went off. Time to get going on preservation.

 

It just about killed me, though: those beautiful slicer tomatoes! I had too many, and I have some green ones as well waiting for me to fry them, so I had to slice them, roast them, and save them for later.

 

20251012_183050.jpg

 

(I kept out two fine-looking slicers, seen in the photo above, for the last-gasp-of-summer sandwiches: BLPT, or simply tomato and cheese. Believe me, I've been eating a lot of those!)

 

The sliced tomatoes got the same treatment I wrote about here: scattered salt, a bit of white pepper, finely sliced shallot, and EVOO, then roasted at around 425 - 450F until a lot of the juices had been cooked out. It will all go into a container and placed in the freezer. It's cooling now. I may not have cooked the slices as much as in past attempts, but I want to see what happens if the slices aren't dried quite so thoroughly.

 

20251012_190558.jpg

 

I also bought 3 generous pints of cherry tomatoes from her, and today realized that I can't use them all before they go off. I saved some -- they're wonderful for snacks -- and roasted the rest more or less per @ElainaA's recipe for Slow-Roasted Cherry Tomato Sauce.

 

20251012_190633.jpg

 

20251012_190619.jpg

 

Finally, most of the Asian eggplants I bought from the same farmer became Preserved Eggplant per a recipe from Joshua McFadden's Six Seasons: A New Way with Vegetables (eG-friendly Amazon.com link).

 

20251012_182518.jpg

 

For more discussion about this recipe, see here.

I'm so glad you are eating such gorgeous delicious looking tomatoes.  Nice job not wasting any :)

 

 

It about killed me but we drove a few miles to an Amish community not too far from here and bought some tomatoes.  I can't remember the last time I bought homegrown tomatoes lol.  But, I feel lucky to have gotten some and we'll probably go back the end of this week.

  • Like 4

First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

Smithy

Smithy

Posted
Posted
15 minutes ago, Shelby said:

I'm so glad you are eating such gorgeous delicious looking tomatoes.  Nice job not wasting any :)

 

 

It about killed me but we drove a few miles to an Amish community not too far from here and bought some tomatoes.  I can't remember the last time I bought homegrown tomatoes lol.  But, I feel lucky to have gotten some and we'll probably go back the end of this week.

 

Thanks for the compliment!

 

I feel your pain...all that work and your fine gardening, and then having it be wiped out by the storms! I'm glad the nearby Amish community has tomatoes for you.

  • Like 2

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

SLB

SLB

Posted
Posted

Very little preserving happened the last couple of years, I mean none.  But this year, I got my act together to freeze corn when it was cheap at a random farmstand I passed on Long Island a few weeks ago.  

 

And I took advantage of the last of the green beans to go dilly, with Kevin West's "recipe".  

 

 

IMG_3612.jpg

  • Like 7
  • Delicious 2
SLB

SLB

Posted
Posted (edited)

You know what I would like to see?  Peoples storage facilities for their canned stuff.  I don't know why I find those photos so much fun.  And I for sure don't know if they belong in this thread. 

 

But I like seeing the goodies amassed and organized.  And I like seeing the creating shelving/structural solutions.  Don't even get me started on root cellars. Just sayin' . . . .

Edited by SLB (log)
  • Like 5
Smithy

Smithy

Posted
Posted
33 minutes ago, SLB said:

You know what I would like to see?  Peoples storage facilities for their canned stuff.  I don't know why I find those photos so much fun.  And I for sure don't know if they belong in this thread. 

 

But I like seeing the goodies amassed and organized.  And I like seeing the creating shelving/structural solutions.  Don't even get me started on root cellars. Just sayin' . . . .

 

I think you might want this topic? 

 

 

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

SLB

SLB

Posted
Posted

Well, I was just thinking more limited to home-preserved food in jars.

 

But that was an enjoyable re-visit.  And I caught my breath sharply to see @heidih.  Thank you.

  • Like 3
  • 2 weeks later...
SLB

SLB

Posted
Posted (edited)

Whoops!

 

image.thumb.jpeg.bb1d480b3d3b5a14470ced84141b4c46.jpeg

  

 

Sigh.  My first ferment fail just had to be in the year of our LORDHAVEMERCY food prices.  Sigh.  

Edited by SLB (log)
  • Sad 2
Shelby

Shelby

Posted
Posted
2 hours ago, SLB said:

Whoops!

 

image.thumb.jpeg.bb1d480b3d3b5a14470ced84141b4c46.jpeg

  

 

Sigh.  My first ferment fail just had to be the year of our LORDHAVEMERCY food prices.  Sigh.  

Oh damn.  Is this the green beans?  I'm so sorry.  So much work and, yeah, food prices.  Don't give up.  

  • Like 1

First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

Smithy

Smithy

Posted
Posted
30 minutes ago, ElsieD said:

What is in the gourmet mustard?

 

Helping @Tropicalsenior out here, because for some reason her link doesn't go directly where it should: Gourmet Mustard.

  • Thanks 2

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Tropicalsenior

Tropicalsenior

Posted
Posted (edited)

I should mention that the Gourmet mustard is quite sweet. I like it that way but you can reduce the sugar if you like.

I also make mine in the microwave. I have a 750 watt microwave and I cook it one minute on high, whisk it well and then cook it twice at 2 minute intervals on 50% power, whisking it well at each interval.

Because it contains egg, I don't keep it longer than 3 months although I don't think I've ever had it last that long. I only make a half batch at a time.

Edited by Tropicalsenior (log)

Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

Smithy

Smithy

Posted
Posted
3 hours ago, Tropicalsenior said:

I should mention that the Gourmet mustard is quite sweet. I like it that way but you can reduce the sugar if you like.

I also make mine in the microwave. I have a 750 watt microwave and I cook it one minute on high, whisk it well and then cook it twice at 2 minute intervals on 50% power, whisking it well at each interval.

Because it contains egg, I don't keep it longer than 3 months although I don't think I've ever had it last that long. I only make a half batch at a time.

 

Thanks for the warning about the sweetness. Is your recipe as posted for a half batch or a full batch?

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Tropicalsenior

Tropicalsenior

Posted
Posted
2 minutes ago, Smithy said:

full batch?

The recipe is for a full batch. A half batch makes just a scant cup of mustard.

  • Thanks 1

Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

Tropicalsenior

Tropicalsenior

Posted
Posted
23 hours ago, Tropicalsenior said:

A Wholegrain Mustard that is new to me

I thought I would report back on the result of my Wholegrain Mustard. I don't like mustard that is terribly hot so I did make one change I only made half a batch so for the mustard seed I used  three and a half tablespoons yellow mustard seeds and two tablespoons of black mustard seeds. It says to let it set for one or two days testing for heat before refrigerating. I tested after one day and it is plenty hot. It has a good texture but I think that I would reduce the water content by half next time. It seems to be quite thin.

  • Like 3

Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

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