The entire carnival collection of tips and commentary are here.
For those who pickle, can, dry and otherwise preserve food I commend you!
These are things I’ve never done!
I have never had enough garden, an abundance of crop from my own garden, nor the gumption to buy said abundance to then preserve accordingly.
I have always had limited storage, limited freezer, limited budget and or limited time. I have never thought seasonally in the way that has one say Oh green beans are here – let’s put some up. ( I believe that’s a canning term ). Once, just once, I had too many tomatoes from my garden. I made a batch of homemade ketchup. It made a single jar of ketchup of which I used occasionally when I made meatloaf. I thought I was so cool that I did that!
I have watched and marveled and even enjoyed the labor of many others who have preserved food. I wonder often what might it be like to immerse in a year of, day in and day out peek at life on a farm – actually living the life of local, seasonal growing, cooking, preserving and eating!
Perhaps that is something to add to my bucket list.
To contribute to the conversation this month I can share a few things I do that would ere on the side of preserving food – or the idea of making something for later use.
I became a scratch cook when my kids were itty bitty. I made much of what folks opened a box or can for from scratch. I never realized I was a genre of sorts until I saw how others cooked or ate for that matter. Nuking something in the microwave is something very foreign to me.
I make a home made tomato sauce. I have two kinds: one is a savory meaty kind, the other is a quick chunky sweeter kind. When I was feeding a family I would double the batch. The first meal was noodles and sauce, the second meal was a casserole ( something like veggie stuffed pasta or stuffed peppers) 1/2 would get eaten, the other 1/2 frozen for later. There was always at least one jar of sauce to freeze. Basically I was getting a handful of meals with the effort of one sauce making. The sweeter sauce I would make in the summer, shorter cooking time, more garlic, fresh herbs – shredded zucchini when they were coming out of everyone’s ears – a perfect summer stove top meal, plus plenty left to freeze in smaller jars for pizza sauce.
I do this with so many of my cooking efforts. Even now – cooking for one, I still “manufacture” food making sure to make the most of my cooking time.
In my freezer now: garlic scape pesto, cous cous mixed w/ meaty sauce for stuffed peppers, a heat and serve curry sauce for chicken, chicken soup stock, veggie stock.
What is in your freezer and what is your favorite food to preserve??