#foodpreservation — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #foodpreservation, aggregated by home.social.
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A little Bruschetta in a Jar today, along with some choose your own soup- Lemon Chicken Soup style. https://www.diningandcooking.com/2858955/a-little-bruschetta-in-a-jar-today-along-with-some-choose-your-own-soup-lemon-chicken-soup-style/ #canning #FoodCanning #FoodPreservation #YesWeCan
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Can chicken be used instead in the Roast Pork in Spicy Broth recipe? https://www.diningandcooking.com/2857350/can-chicken-be-used-instead-in-the-roast-pork-in-spicy-broth-recipe/ #canning #FoodCanning #FoodPreservation #YesWeCan
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Head cheese, anyone?
A friend (he is 88yrs old) gifted this 40+ year old Presto to me knowing I have begun canning (waterbath) but can't yet afford a pressure canner. (He hasn't used it in years.) I don't think there is any way in the world this is still functional. The lid and the rim both have serious [...]
#dining #cooking #diet #food #Canning #canning #FoodCanning #FoodPreservation #YesWeCan
https://www.diningandcooking.com/2856727/head-cheese-anyone/ -
This is my first try ever, made in a stockpot https://www.diningandcooking.com/2856077/this-is-my-first-try-ever-made-in-a-stockpot/ #canning #FoodCanning #FoodPreservation #YesWeCan
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Safe recipe recommendations- big harvest day! https://www.diningandcooking.com/2855750/safe-recipe-recommendations-big-harvest-day/ #canning #FoodCanning #FoodPreservation #YesWeCan
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Another Sucessful Apple Pie Making Marathon Completed https://www.diningandcooking.com/2855396/another-sucessful-apple-pie-making-marathon-completed/ #canning #FoodCanning #FoodPreservation #YesWeCan
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2026 season is finally over
Only thing missing in here are my butternut squash but they're still hardening off by abillla
#dining #cooking #diet #food #Canning #canning #FoodCanning #FoodPreservation #YesWeCan
https://www.diningandcooking.com/2855058/2026-season-is-finally-over/ -
And this is why I don’t eat canned goods from friends https://www.diningandcooking.com/2854730/and-this-is-why-i-dont-eat-canned-goods-from-friends/ #canning #FoodCanning #FoodPreservation #YesWeCan
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How to Store #Garlic (Braiding, Bins, and Realistic Timelines)
09 Oct 2026
Why the fridge is the wrong default for whole garlic, how to braid softneck varieties, and realistic storage timelines for hardneck versus softneck garlic.
Excerpt: "How to Store Garlic (Braiding, Bins, and Realistic Timelines)Properly cured garlic is one of the longest-keeping vegetables available without any special equipment, but a few storage mistakes, most of them involving moisture or premature refrigeration, can cut that window down considerably.
The Core Storage Principle: Cool, Dry, Dark, Ventilated
Cured garlic keeps best somewhere cool (60 to 65°F / 15 to 18°C is close to ideal, though normal room temperature works reasonably well too), dry, dark, and with some airflow around the bulbs. A pantry, cellar, or a mesh bag hung in a kitchen away from direct sun all satisfy these conditions reasonably well. What garlic specifically doesn't want is an airtight container, which traps moisture and accelerates spoilage even when the garlic went into storage properly cured and dry.
Why the Refrigerator Is the Wrong Default
Refrigerating whole, cured garlic bulbs is a common instinct that actually works against storage goals. Cold, humid refrigerator conditions encourage premature sprouting far more than cool, dry pantry storage does, and once a bulb sprouts, the cloves inside soften and lose quality quickly. Refrigeration is appropriate for peeled or chopped garlic, which is genuinely perishable once cut, but whole cured bulbs are better served by pantry-style storage than by the fridge.
Braiding Softneck Garlic
Softneck garlic's flexible stalks make traditional braiding possible, a storage method that's both practical and, done well, decorative enough to hang visibly in a kitchen. Braiding several bulbs together by their stalks while stalks are still pliable (shortly after curing, before they dry out completely) creates a compact, well-ventilated storage unit that also makes it easy to see and access individual bulbs as needed, rather than digging through a bin. Hardneck varieties, with their rigid central stalk, can't be braided this way and are better suited to loose storage or hanging in mesh bags instead.
Bin and Mesh Bag Storage
For hardneck garlic or any garlic not braided, mesh bags, open baskets, or shallow bins with some ventilation (holes drilled in a plastic bin, for instance) all work well. Avoid stacking bulbs too deep; airflow around each bulb matters more than it might seem, and bulbs buried at the bottom of a deep pile tend to soften and spoil faster than ones with more air exposure.
Realistic Storage Timelines by Type
- Hardneck garlic: Typically 4 to 6 months under good storage conditions, sometimes less if the growing season or curing process wasn't ideal.
- Softneck garlic: Typically 9 to 12 months, occasionally longer, which is the main practical reason softneck varieties dominate commercial garlic production and long-term home storage.These are meaningful differences worth planning around: a household wanting garlic that lasts through an entire year is better served prioritizing softneck varieties for the bulk of their planting, reserving hardneck for earlier use given its shorter storage window.
Signs Garlic Has Gone Past Its Storage Window
- Sprouting green shoots inside a clove: Still usable, though flavor turns sharper and slightly bitter; removing the green sprout before use improves the result.
- Soft, mushy cloves: Past good quality; discard.
- Visible mold, especially at the base: Discard the affected bulb; check neighboring bulbs in the same storage container for early signs of spread.
- Dried out, shriveled cloves with no give at all: Overly dry from prolonged storage; still generally safe but noticeably diminished in flavor and moisture."Learn more:
https://consillar.com/blog/storing-garlic#SolarPunkSunday #GrowYourOwnFood #GrowYourOwn #FoodPreservation #PreservingTheHarvest #GarlicPreservation
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So, another trick I just learned about is to store them potatoes in straw to help insulate them and keep them dry. Trying that out...
https://www.growveg.com/guides/tried-and-tested-tips-for-storing-potatoes-successfully/
#SolarPunkSunday #PreservingTheHarvest #FoodPreservation #Potatoes
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I use a wooden potato bin and a cardbox box for overflows. When I want them to sprout, I stick them in a paper bag and close it up.
How to Store Potatoes So They Stay Fresh for Months
Andrea Rivera Wawrzyn, Oct 7, 2026
"This simple storage swap can make a huge difference. In our storage showdown, we found that potatoes stored in a cardboard box fared better than those stored in a bowl, a basket, and a plastic or paper bag. They had the fewest sprouts and remained snappy, moist, and firm to the touch. When cooked, they retained their flavor the best as well. So if, like me, you’re planning to keep potatoes stocked constantly well into the colder months, then you should grab a box for them. I promise you’ll be glad you did when you’re craving your favorite potato recipe and those spuds you bought weeks ago are looking just as good as they did the day you brought them home. "
Learn more:
https://www.thekitchn.com/cardboard-box-potatoes-storage-23847844#SolarPunkSunday #PreservingTheHarvest #FoodPreservation #Potatoes
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My Presto canner came with both of these racks but the book does not discuss why one is different from the other and only shows the one on the left in a picture? https://www.diningandcooking.com/2852508/my-presto-canner-came-with-both-of-these-racks-but-the-book-does-not-discuss-why-one-is-different-from-the-other-and-only-shows-the-one-on-the-left-in-a-picture/ #canning #FoodCanning #FoodPreservation #YesWeCan
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Apology
Hey marstec, I’m still heated about this comment. You should shoot me a message and apologize. I saw the post was locked. Not sure if you thought that was a helpful comment or you were being shitty and racist on purpose. Hoping you can clear that up for me! by larrabeb
#dining #cooking #diet #food #Canning #canning #FoodCanning #FoodPreservation #YesWeCan
https://www.diningandcooking.com/2852196/apology/ -
Last Batch of the season- Tomato Sauce
NCHFP basic tomato sauce, 2 pints red and 7 yellow by Deppfan16
#dining #cooking #diet #food #Canning #canning #FoodCanning #FoodPreservation #YesWeCan
https://www.diningandcooking.com/2847733/last-batch-of-the-season-tomato-sauce/ -
Utah company using shipping containers to improve food security in Africa https://www.diningandcooking.com/us/42435/ #AfricanNations #FoodPreservation #Utah #UtahDining #UtahFood #UtahGroceryStores #UtahRestaurants
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After cooking the kabobs, I threw some mesquite over the coals and put on the smoker adaptation unit. Smoking some of my home-grown paprika peppers right now (we just used up the last bit of last year's batch).
#SolarPunkSunday #SmokedPaprika #GrowYourOwnFood #FoodPreservation
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Safe to use?
My partner insists those flat lids are safe to use but I’m not so sure. Googling said that if the rust is so bad it creates a hole letting outside bacteria in, that’s obviously not safe to use. by Unikornus
#dining #cooking #diet #food #Canning #canning #FoodCanning #FoodPreservation #YesWeCan
https://www.diningandcooking.com/2841510/safe-to-use-6/ -
Question about peeling apples for applesauce
I have canned applesauce twice before but was recently recommended a new recipe from what is as far as I can tell a safe source. https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/applesauce/ This recipe doesn't call for acid which I understand can be okay for appl…
#dining #cooking #diet #food #Canning #canning #FoodCanning #FoodPreservation #YesWeCan
https://www.diningandcooking.com/2841213/question-about-peeling-apples-for-applesauce/ -
Concord grape jelly
Starting my 🍇concord grape jelly today 🍇 by Dry-Economics-3372
#dining #cooking #diet #food #Canning #canning #FoodCanning #FoodPreservation #YesWeCan
https://www.diningandcooking.com/2839721/concord-grape-jelly/ -
First pressure canning run of the season. This is a roasted pepper and corn chowder base. https://creativecanning.com/poblano-corn-chowder/
It's an approved/tested recipe - I won't mess around when preserving stuff.
Do I wish there was more money for research in food preservation & more varied recipes? Absolutely.
But I digress! Everything in this soup came from either our farm or a neighbor farm. The stock was made from our veggie scraps & frozen chicken bones from past meals.
It's both a way not to waste food & a way to eat locally during the winter.
This was an afternoon's work for 6 future meals.
Next up: can pints of plain stock to use as soup starter.
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Tomato water separation
I canned some halved tomatoes using the Ball hot pack water bath canning recipe. I know some separation is normal, but is this a safe amount? by nova_lee
#dining #cooking #diet #food #Canning #canning #FoodCanning #FoodPreservation #YesWeCan
https://www.diningandcooking.com/2830935/tomato-water-separation/ -
Starting canning again after 4 years
I got this propane stove for canning from facebook market place and I really love it. I have not canned since 4 years but this stove made it so easy, it is sturdy and I am not worry of it heating or damaging the balcony 😀 by elefantegps
#dining #cooking #diet #food #Canning #canning #FoodCanning #FoodPreservation #YesWeCan
https://www.diningandcooking.com/2828479/starting-canning-again-after-4-years/ -
Fetched the garlic from the drying racks and snipped it. A lot of it has not cured nicely and burst its skins off or lost its stem. Probably due to the very wet weather or maybe because they got so big. Those won't keep.
The rest is ok and will store at room temperature for a long time. Last years garlic is now 12 months on the shelf, keeping fine and will be planted soon.
The burst ones will have to be used. @vaviurka already made several jars of her nice Ajika.
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Getting pickled
First time ever making pickles, I wish we had a local fair I could enter them in. by HyTran92
#dining #cooking #diet #food #Canning #canning #FoodCanning #FoodPreservation #YesWeCan
https://www.diningandcooking.com/2825123/getting-pickled/ -
Fair swag!
Just an update on a previous post. Idk how to link them, but everything I entered got a ribbon and I'm very thankful for that and thankful to this community for inspiring me to try new things. There was good competition this year, and I'm ready for next year! It's funny bc the things I [...]
#dining #cooking #diet #food #Canning #canning #FoodCanning #FoodPreservation #YesWeCan
https://www.diningandcooking.com/2824554/fair-swag/ -
Berry overload
I ended up with 31 cups of frozen berries that I’m cooking down. Using the pomonas pectin recipe for low sugar, and I still then using 12 cups of sugar? https://pomonapectin.com/berry-blitz-jam/ by No-Artichoke-6939
#dining #cooking #diet #food #Canning #canning #FoodCanning #FoodPreservation #YesWeCan
https://www.diningandcooking.com/2822623/berry-overload/ -
#Ontario - Introduction to #FoodPreservation: #Apples
"Do you want to start canning your summer fruits to save for later? Are you working toward having a #LowWasteKitchen?
Join #KWLOT to learn how to process, can, dehydrate, store, and more!
This workshop will cover the preservation process for apples using a variety of the kitchen tools in our inventory, such as:
- Automatic rotary peeler
- Mandolin slicer
- Rotary food press
- Stovetop waterbath canner
- Pressure canner/cooker
- Dehydrator & silicone dehydrator sheetsTogether, we'll practice some of the food preservation skills at the core of developing a sustainable, low-waste kitchen of your own. You will walk away with new skills for preserving food at home, new recipes, and a handy handout to reference what was covered in the workshop.
When: Saturday, September 26th, 2026 from 12pm to 3pm
Where: The WALES building at 14 Braun St. in #KitchenerON (at the far end of the KWLOT parking lot)
Pre-registration required. Limited space available.
$10 for Non-Members
$5 for KWLOT Members
Free for Premium KWLOT Members. "FMI and to register:
https://www.kwlot.ca/workshops-in-kitchener/p/preservation26sept26#SolarPunkSunday #KitchenerLOT #LibraryOfThings #PreservingTheHarvest #FoodWorkshops #FoodSecurity
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Strawberry jam separating
Question… Why is my strawberry jam separating like this? My other jams don’t do this. I wish I had a better picture. It’s MUCH more substantial in larger jars. Is there a simple step I’m missing? Should I give it a REALLY good mix before wiping the rim and tossing it in the canner? It [...]
#dining #cooking #diet #food #Canning #canning #FoodCanning #FoodPreservation #YesWeCan
https://www.diningandcooking.com/2820444/strawberry-jam-separating/ -
Freezing Tomatoes - 3 Easy Ways
A bumper harvest is easy to handle when you know a few quick freezing methods. Tomatoes freeze well and keep their bright flavor for sauces and soups.It’s a simple way to save your garden haul without spending hours canning. 🍅✨
Do you freeze tomatoes peeled or whole? 😁👇
https://www.binkysculinarycarnival.com/freezing-tomatoes/#freezingtomatoes #gardentips #foodpreservation #easyrecipes #binkysculinarycarnival
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The potatoes had two weeks to cure and dry in the barn since harvest, so its time for the final work.
Haul them back out to sort, crumble off the chunks of dirt (it was an inevitably moist harvest) and lug them into the little basement under the house.
I didn't bother weighing them but a very rough guesstimate would be around 300 kg.
Plus a few damaged ones to eat soon and two small crates of baby potatoes which don't store well but are delicious autumn food, boiled with the skins on.
Ready for a cepelinai* party.
#Harvest #Potato #FoodPreservation #Homestead
* Look it up. Go on.
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In unpredictable climate, workshop teaches about food preservation https://www.diningandcooking.com/us/9975/ #BusinessInsider #canning #DragonflyDownsFarm #DryFood #DryingFood #FoodCanning #FoodPreservation #FoodPreservationTechniques #michigan #MichiganDining #MichiganFood #MichiganGroceryStores #MichiganRestaurants #MichiganStateUniversity #MSUExtension
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applesauce from the trees in my yard
applesauce from the trees in my yard by THEElleHell
#dining #cooking #diet #food #Canning #canning #FoodCanning #FoodPreservation #YesWeCan
https://www.diningandcooking.com/2813320/applesauce-from-the-trees-in-my-yard/ -
Dehydrating Peaches
Fresh peaches dry into soft, sweet slices with a concentrated flavor. The process takes little work and keeps the fruit tasting like summer.Eat them as snacks, chop them into oatmeal, or use them for baking. They’re a handy treat to keep in jars for later. 🍑✨
Would you snack on them or bake with them? 😁👇
https://www.binkysculinarycarnival.com/dehydrating-peaches/#dehydratedpeaches #foodpreservation #summerfruit #pantrystaples #binkysculinarycarnival
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Any red flags in this book bibliography?
Hi, I have canned with family for a bit. Safe tested recipes. We have moved away from older family recipes. I was given this book. Copyright 2011. The canning process follows approved guidelines. There are even recipe correction inserts. My question is, are all the resources from approv…
#dining #cooking #diet #food #Canning #canning #FoodCanning #FoodPreservation #YesWeCan
https://www.diningandcooking.com/2811759/any-red-flags-in-this-book-bibliography/ -
Dehydrating Peaches
Fresh peaches dry into soft, sweet slices with a concentrated flavor. The process takes little work and keeps the fruit tasting like summer.Eat them as snacks, chop them into oatmeal, or use them for baking. They’re a handy treat to keep in jars for later. 🍑✨
Would you snack on them or bake with them? 😁👇
https://www.binkysculinarycarnival.com/dehydrating-peaches/#dehydratedpeaches #foodpreservation #summerfruit #pantrystaples #binkysculinarycarnival
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Dehydrating Blackberries | Blackberry Powder
Blackberries shrink into sweet little bites that store well and taste great. It’s a simple way to cut waste and stretch your berry haul.Enjoy them in cereal, trail mixes, or desserts, or turn them into blackberry powder for drinks and baking. 🫐✨
Would you eat them dried or make powder? 😁👇
https://www.binkysculinarycarnival.com/dehydrating-blackberries-blackberry-powder/#dehydratingfruit #blackberrypowder #pantrystaples #foodpreservation
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#KimchiRecipe ( #NapaCabbage #Kimchi)
by Sue
"Kimchi is a type of fermented food that originates from Korea. Kimchi’s name varies depending on the main vegetables used. Here, you will find my best napa cabbage kimchi recipe made in #PogiKimchi (whole cabbage kimchi) style.
This is the most popular variety and is very versatile! You can either eat it as is or use it in your cooking. It’s also a healthy and tasty food with many benefits. Let’s make it at home"
Learn more:
https://mykoreankitchen.com/kimchi-recipe/#SolarPunkSunday #CabbageRecipes
#Fermentation #LacticAcidBacteria #FoodPreservation #FermentedCabbage #김치 #PreservingTheHarvest -
Also from the same article (How to Ferment Vegetables at Home)... A nutritionist friend of mine who ferments a lot would just skim off the kahm yeast.
"Recognizing Success vs. Failure: Your Safety Checklist
The number one question beginners ask: 'How do I know if this is safe to eat?'
Signs of successful fermentation
- Pleasant sour, pickle-y aroma (not rotting)
- Slightly cloudy brine (totally normal)
- Small bubbles rising when you tap the jar
- Tangy, salty flavor that’s enjoyable to eat
- Vegetables are softer than raw but still have a pleasant crunch
- Temperature during fermentation stayed between 60-75°FRed flags—when to discard
- Fuzzy mold (green, blue, black, or pink) growing on or in the vegetables
- Slimy texture throughout the ferment
- Rotten, putrid, or unpleasantly foul smell (different from the normal fermentation funk)
- Vegetables were exposed to air for extended periods
- You used iodized salt or chlorinated water
- Temperature exceeded 80°F for multiple daysThe gray area—kahm yeast
Sometimes a thin white film forms on the surface. This is kahm yeast, which is harmless but can affect flavor.
Simply skim it off with a clean spoon and ensure vegetables stay submerged. If it keeps returning, try increasing salt slightly or fermenting at a cooler temperature.
Trust your instincts
If something seems seriously wrong—putrid smell, extensive mold, unexplainable sliminess—throw it out. A head of cabbage costs $2. It’s not worth the risk.
That said, fermentation is remarkably safe when done correctly. The salty, acidic environment prevents dangerous bacteria from surviving."
Source:
https://harvestsavvy.com/how-to-ferment-vegetables/#SolarPunkSunday #Fermentation #LacticAcidBacteria #FoodPreservation #PreservingTheHarvest #FoodSafety
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This recipe doesn't mention what kind of water to use -- I would use distilled water, and not chlorinated water.
How to Ferment Vegetables at Home (Simple, Safe, and Incredibly Cheap)
January 9, 2026
Excerpt: "Your First Ferment: Simple #Sauerkraut (A Real Recipe to Start)
Before diving into theory, let’s get you one successful batch under your belt. Sauerkraut is the perfect starting point—forgiving, inexpensive, and utterly delicious.
What you need
1 medium green or red cabbage (about 2 pounds)
1 tablespoon fine sea salt or kosher salt
1 quart-sized mason jar
Optional: 1 teaspoon caraway seeds, a few juniper berries, or a bay leaf for flavorThe process
Remove any wilted outer cabbage leaves. Reserve one large, clean leaf for later. Quarter the cabbage, cut out the core, and slice very thinly (the thinner the better for even fermentation). Place shredded cabbage in a large bowl and sprinkle with salt.
Cutting the cabbage
Now comes the therapeutic part: massage the cabbage with clean hands for 5-10 minutes. You’ll feel it soften and see liquid pool at the bottom of the bowl. This is exactly what you want—the cabbage is creating its own brine.
Pack the cabbage tightly into your jar, pressing down firmly with your fist or a wooden spoon to eliminate air pockets. Pour any remaining liquid from the bowl over the cabbage.
The brine should rise above the cabbage by at least an inch. If it doesn’t quite cover everything, make a quick 2% brine (dissolve 1 teaspoon salt in 1 cup water) and top it off.
Here’s the crucial part: take that reserved cabbage leaf, fold it to fit the jar’s diameter, and tuck it on top of the shredded cabbage. This acts as a barrier to keep everything submerged.
If you have a small glass jar or fermentation weight, place it on top of the leaf to hold everything down.
Cover with a lid—either loosely screwed on or with an airlock lid if you have one. Place the jar on a small plate (to catch any overflow) and set it on your counter away from direct sunlight.
What happens next
Within 24-48 hours, you’ll see tiny bubbles forming—this is fermentation in action. If using a regular lid, open it once daily to release built-up carbon dioxide (this is called “burping”). Check that the cabbage stays submerged; if pieces are floating, just push them back down.
After 3 days, start tasting. Use a clean fork to fish out a piece. If it tastes pleasantly tangy and pickle-y, it’s ready. If it’s just salty without sourness, give it another day or two. Most people find 5-7 days ideal for their first batch.
Once it reaches a flavor you love, remove the weight and leaf, seal with a regular lid, and move to the refrigerator. It will keep for months and continue developing flavor (more slowly) in cold storage.
You just fermented vegetables. Everything else in this guide builds on what you just learned."
Learn more:
https://harvestsavvy.com/how-to-ferment-vegetables/#SolarPunkSunday #CabbageRecipes
#Fermentation #LacticAcidBacteria
#FoodPreservation #PreservingTheHarvest -
How to Make #Sauerkraut ( #LactoFermented #Cabbage )
By Luay Ghafari
Updated May 08, 2024This 3-ingredient Homemade Sauerkraut Recipe (Lacto fermented cabbage) is a jumping-off point into the wonderful world of fermentation. It’s easy to prepare and incredibly rewarding.
"A Note on Lacto-Fermentation
Fermentation (more precisely lacto-fermentation) involves submerging vegetables and/or fruits in a brine solution (salt and water) or salting them to release water. Rather than killing bacteria (like pickling does), this process takes a different approach. When done correctly, fermentation kills or suppresses the bad bacteria while giving the beneficial bacteria a chance to thrive.
This process transforms the vegetables and/or fruits into healthy, probiotic-rich lacto-fermented food.
If you’ve ever tasted #kimchee or fermented hot sauce, you’ll notice they have an acidity that is different from a traditional vinegar pickle. They taste tangy, not pickled. They may even tingle on your tongue. This fizziness is from the carbon dioxide that is generated in the fermentation process.
If this is your first time fermenting, I suggest you read my comprehensive post on lacto-fermentation and lactic acid bacteria [link at bottom of post]. It’ll give you all the basics you need to confidently ferment all the vegetables!"
Read more:
https://urbanfarmandkitchen.com/how-to-make-sauerkraut-lacto-fermented-cabbage/Link to #LactoFermentation post:
https://urbanfarmandkitchen.com/lacto-fermentation-how-to-ferment-fruits-and-vegetables/#SolarPunkSunday #CabbageRecipes #Fermentation #LacticAcidBacteria #FoodPreservation #PreservingTheHarvest
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5 Easy Ways to Make Dried Peppers
Fresh peppers shrink into light, shelf-stable pieces that keep their flavor for months. There are several ways to dry them, and each method is simple enough for beginners.Use the dried peppers in sauces, soups, rubs, or grind them into powder. They store easily and add steady heat to many dishes. 🌶️✨
Would you keep them whole or make pepper powder? 😁👇
https://www.binkysculinarycarnival.com/dried-peppers/ -
Water bath canning uses boiling water to safely preserve high-acid foods. Proper headspace helps jars seal, processing times vary by food, and that satisfying pop means a vacuum seal has formed!
#WaterBathCanning #CanningForBeginners #FoodPreservation https://cookingbride.com/kitchen-basics/water-bath-canning/
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By Leda Meredith
Updated on January 1, 2026"Why make this?
- Homemade sauerkraut is packed with healthy probiotics and keeps for months in the fridge.
- The tangy, fresh flavor pairs well with apples, pork roast, or sandwiches with corned beef.
- Fermenting your own cabbage is easy and requires no special canning or sterilizing equipment.Red #cabbage makes a colorful variation of traditional sauerkraut.
Making sauerkraut couldn't be easier—there's no canning, no sterilizing of jars, and no long list of ingredients. You can have all the work done in under 10 minutes. The only difficult part is waiting a week while the sauerkraut ferments and the flavor develops. If you fall in love with this process, you can give other veggies a similar treatment, such as green beans and carrots. The process of #lactofermentation is a great way to extend the shelf life of any given vegetable."
Learn more:
https://www.thespruceeats.com/fermenting-red-cabbage-sauerkraut-1327622 -
Dehydrating Peaches
Fresh peaches dry into soft, sweet slices with a concentrated flavor. The process takes little work and keeps the fruit tasting like summer.Eat them as snacks, chop them into oatmeal, or use them for baking. They’re a handy treat to keep in jars for later. 🍑✨
Would you snack on them or bake with them? 😁👇
https://www.binkysculinarycarnival.com/dehydrating-peaches/#dehydratedpeaches #foodpreservation #summerfruit #pantrystaples #binkysculinarycarnival