Some of My Favorite Preserving Technique Recipes - Worth Re-Sharing!

tomatoes, green beans, peaches, marmalade, sauerkraut

Dear Folks,

A coupon in the Sunday paper had me thinking about the recipes I've shared over the last several years for jam making, pickling, fermentation and other forms of "keeping" your bounty ready to use now AND later.  So I decided to give you a set of links to the best of the recipes using different techniques.

Use Glass Jars To preserve and store your food, not plastic!  I use my mason jars for storing everything from homemade broth, to preserved jams, to my dried herbs.

Ball/Kerr Jars (mason jars) is now known as Fresh Preserving.  Here is the coupon code for use online.  According to the newspaper the coupon is good through December 31, 2016.  Click on the "Ball" picture to take you to their website.

LIDSJARS4





I've mentioned that I have been canning for a number of years.  But I've also just made versions which require refrigeration instead of water bath or pressure canning.

Let me point out some differences.

Lacto-Fermentation - do not can:  If you decide to make sauerkraut or old fashioned dill pickles (and other "pickled" vegetables) using salt brine instead of vinegar, the good bacteria would be killed if you can the jars.  The lacto-fermentation process creates good bacteria - as in live culture yogurt.  If done properly once the sauerkraut or pickles reach your preferred taste, capped and refrigerated the product will last many months in your refrigerator as long as you use safe handling procedures (no cross contamination).

Refrigerator Pickles:  If you choose to make these types of pickles you have the choice of canning after you add the boiled liquids.  You would use the water bath method according to canning directions for size.  Here is the link to the national canning center.

Lacto-Fermentation is not discussed in the national canning site.  For more information on using lacto-fermentation go to this link.

Canning:  Canning means using a boiling water bath or Pressure Cooker to preserve foods which are shelf stable - meaning they do not need refrigeration until opened.  FYI all of my "Canning" recipes use no additional preservatives, so once you open a jar, you need to 1) refrigerate it and 2) use it up within about 3 weeks.

Real Marmalade -- I fell in love with this recipe because it uses the whole fruit and is delicious.  Also the recipe means you can multiple the recipe by the number of fruit you have not by pounds.   (If using small fruit like lemons or limes, just double the quantity of fruit but not the other ingredients per batch.)

http://edibleherbsandflowers.blogspot.com/2015/04/marmalade-and-red-celery.html


Lemon Curd, Whole Cranberry Sauce, Pineapple Guava Jam.  Our pineapple guava fruit is ready in November and I grabbed bags of fresh cranberries to make my own sauce.

http://edibleherbsandflowers.blogspot.com/2014/11/curds-jam-and-sauce-oh-my.html


Real Old Fashioned Sauerkraut - this is the fermented type and tastes just like it should without a "vinegary" taste, just a nice briney flavor.

http://edibleherbsandflowers.blogspot.com/2012/04/sauerkraut-dill-pickles-preserved.html

My homemade pasta sauce with tomatoes and herbs fresh from the garden.  Maybe one of the nicest foods you can make for your family from the garden.

http://edibleherbsandflowers.blogspot.com/2012/02/my-pasta-sauce.html

Quick Pickles or any vegetable.  These are "refrigerator" type pickles meaning they are ready in 4-24 hours.  Chefs use this method a lot.

http://edibleherbsandflowers.blogspot.com/2011/10/quick-pickles.html

More Quick Pickle with Green Beans and Leeks

http://edibleherbsandflowers.blogspot.com/2011/10/quick-pickle-more.html

Pickled Baby Peaches.  When we had to do the heart-breaking process of thinning our peach trees each year I thought there had to be something we could do with these tiny immature peaches.  I found a great recipe, from Europe where this is a common way to use up everything.  Why it works -- when you pick the baby peaches 3/4 of an inch or smaller, the "seed" is not former, so what you have is an "olive" type fruit waiting to be pickled.  The recipe I shared is for a fruity type pickle but you can also adjust the spices to be more savory.

I posted a video on my youtube channel on thinning peaches.  Check it out for when you need to thin your peaches (usually late Feb or early March). 

http://edibleherbsandflowers.blogspot.com/2016/03/thinning-peaches-and-way-to-use-thinned.html



I hope these recipes inspire you to save some of your garden bounty for later.  The beauty of living in the valley here is the ability to preserve as we go through the seasons and not be limited to a major all-at-once harvest in the fall.



-- Catherine, The Herb Lady

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25 Days of Herbs and Celebrations - December 14

Dear Folks,


Celebrating the Multicultural festivities of December, I thought I would pick an herb or spice which is referenced in the Bible (land of three of the Major Religions of the world) and used in many cuisines around the entire world, as a way of gathering together all the wealth of diversity around us - in true celebration.

Day 14

Herb:  Dill Anethum graveolens) a member of the carrot family, it is also the only member of its subspecies Anethum.  It is mentioned several times in the Bible, including references to it, along with other herbs, as a form of currency. Isaiah 28:25 “Does the farmer plow continually to plant seed? Does he continually turn and harrow the ground? Does he not level its surface and sow dill and scatter cummin And plant wheat in rows, Barley in its place and rye within its area?”  See also Day 13 quote on Cumin.

Hanukkah  Ends

Dill, the tangy and fragrant leaf and seed are widely used in everything from pickles, to vegetables, soups, stews and cooked meat dishes.  I can’t image a pantry without dill in it.

Planting:

Dill is easy to grow in the desert garden.  Start sowing seeds in early fall and plant every 2-4 weeks through January for successive harvesting and to ensure you can harvest seeds at the end of the season for use in cooking and to re-sow next fall.

I can’t find the picture at the moment, but I have a great photo taken some years ago, when – once again – I was not paying attention to plants in the back of the garden and one of the dill plants went to over 6 feet in height with the flower head a good 3 feet tall by itself!

Dill leaf dries easily and retains its great flavor for long periods if stored like all spices, teas and coffees – in a dark, cool, dry place.  And, don’t forget to have dill seeds on hand.

Medicinal: 

Dill is used for digestion problems including loss of appetite, intestinal gas (flatulence), liver problems, and gallbladder complaints. It is also used for urinary tract disorders including kidney disease and painful or difficult urination.

Other uses for dill include treatment of fever and colds, cough, bronchitis, hemorrhoids, infections, spasms, nerve pain, genital ulcers, menstrual cramps, and sleep disorders.

Dill seed is sometimes applied to the mouth and throat for pain and swelling (inflammation).

If pregnant do not use dill as medicine. AND Lithium interacts with dill -- Webmd

Recipes:

My Homemade Dill / Garlic Lacto-Fermented Pickles.
Makes 1 quart (use glass mason jar)

About this recipe – this IS the old fashioned type of pickle without vinegar.  The tang comes from the dill and brine.  Once finished and refrigerated these last months – if you can keep from eating them everyday.

Use pint jar filled with some water for weight, during the fermentation process the ingredients have to be kept under the brine at all times.

Cucumbers, Salt, Grape or Nasturtium leaves (if you have them – they help the pickles stay crisp), organic or natural yogurt whey (this helps jump start the fermenting process but is not necessary).

Directions:
Cut into spears to fit to length 1.5 inches below rim, cut some 2 inches long to fit cross wise at the top to hold the spears down.

Place some dill and garlic along with a few nasturtium leaves in bottom.  Fill jar with spears, then add cross pieces.  Add 1 teaspoon of whey.

Make brine of 3 cups of water to 2 tablespoons of sea or kosher salt (don't use iodized salt).  Dissolve thoroughly.  Add brine to cover, place weight jar in and cover loosely with plastic wrap (to keep dust and bugs out).  DO NOT seal the jar – the gas needs to escape.

Move to quiet spot on counter or stove, label jar and check daily - gently pushing periodically to release gas.  When gas has stopped forming, remove weight, cap and refrigerate and enjoy 1-3 weeks depending on temperatures.

Dill / Onion dips are always popular – here is healthier version, suitable with chips or vegetable dippers.

My Dill Dip with Options

            Dill is one of the herbs showing up high on the antioxidant research lists.  Good for you and tastes super too!

2 cups plain yogurt (make sure to buy live-culture-better for you, with no gelatin added)

1/4 cup finely minced fresh dill, or 2 tablespoons dried

1 tablespoon minced fresh onion, or 1 teaspoon dried

Barest pinch of salt

            Mix all together and serve with choice of dippers.  Tastes even better if you let the flavors marinate for 2 hours or overnight in the refrigerator.

Option 1: Substitute garlic for the onion and add 1/2 cucumber, finely diced.

Option 2: In addition to the garlic and cucumber, add a teaspoon each of lemon juice and olive oil, and stir to make a sauce which can be used on pita sandwiches or over grilled chicken or salmon. (Not for Kosher meals – no dairy and meat combinations are allowed.)

Music:

Santa Baby

Eartha Kitt (The Best Rendition)

https://www.youtube.com/watch?v=g7T0IK99ELs

Holiday Dinner Party (Funny)

https://www.youtube.com/watch?v=TX9EAavxrus

 



-- Catherine, The Herb Lady If you enjoyed this post, subscribe in the upper side bar link, to get all my posts! Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.