Episode 437-Canning & Fermentation To Store Food, Making Pickles

In today’s show, I discuss some basic methods of canning such as water bath & pressure canning and some ideas of what foods lend themselves to each method.

I also discuss using fermentation in all its forms to preserve foods for later consumption as well as increased nutritional values and fewer anti-nutrients.

Also included below is a basic sour pickle recipe.

I have been practicing many types of preservation since 2004, these include:

  • water bath canning

  • pressure canning

  • dehydrating

  • freeze-drying

  • fermentation

  • cheesemaking & yogurt making

  • cultured dairy (creme fraiche, clabber, butter, marscapone, etc.)

Through these trials I’ve made many great things, and some not-so-great things. But in the end, my ability to preserve foods for later consumption or simply to improve their taste, texture, or nutritional content has grown substantially.

I find these home-ec projects to be very fun & rewarding. My hope is this episode gets you interested in diving deeper into this subject.

Ohio Stoneware

Ohio Stoneware

Fermented Sour Pickles

Fermented Sour Pickles

Author:
These simple recipes yield highly nutritious pickles that are fun to eat, every day. Equipment needed is generally inexpensive and widely available.

Ingredients

  • 3 lbs kirby cucumbers, cleaned, blossom end trimmed off
  • 7 cloves garlic, smashed
  • 1/2 tsp red pepper flakes
  • 1 medium onion, sliced
  • 1 tsp dill seeds or 2 dill heads
  • 3 bay leaves
  • 1-quart or more, saltwater (no chlorine, use bottled if you have chlorinated water) 2-5% salt ratio

Instructions

  1. Place all ingredients into sanitized jars or crock, top with a saltwater solution, and weigh down cucumbers so they are completely submerged.I like to use a ramekin or little tiny dish to weigh them down.
  2. Allow them to ferment for at least a month...or longer.


keith snowComment