#preservingtheharvest — Public Fediverse posts

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

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

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

Hmmm... Bulkhead root cellar? That could work!

Storing Your Harvest Without a Root Cellar

"Now that you have grown and harvested beautiful fresh vegetables from your garden, how will you store them? Not everyone has access to a root cellar. Here are other ways to store your harvest to keep your homegrown fruits and vegetables ready to eat through the winter months!

In our great-grandmother’s day, most houses had a root cellar or a cold storage room somewhere in the house. Today’s modern houses don’t include that feature and pride themselves on having warm, dry, finished basements instead of cold, damp cellars with dirt floors (for a good reason!).

#RootCellar Alternatives

First, find a cool, dry place in your house:

- Does any room in your house stay below 60°F but above freezing?
- Do you have a closet on an outside wall?
- Can you section off the coolest corner of the cellar or attic?
- Do you have an unheated mudroom or entry?
- How about using picnic coolers or a clean metal garbage can with insulation in an unheated garage or shed?

My parents used their bulkhead for cold storage. It had easy access from inside and outside, and the wide steps made handy shelves. My parents could open the bulkhead door occasionally to add fresh air, but the warmer cellar air kept things from freezing on extra-cold nights.
How to Store Different Vegetables

Different fruits and vegetables need different temperatures and humidity levels for successful storage. There are four basic groups..."

Learn more:
https://www.almanac.com/storing-your-harvest-without-root-cellar

#SolarPunkSunday #FarmersAlmanac
#PreservingTheHarvest #FoodStorage #DIY #KeepingFoodCold #NaturalRefrigeration

I love some of these ideas... A metal garbage can? Intriguing...!

#RootCellars: Types and Storage Tips

Written By: Sandy Newton
February 13, 2026

"Root cellars are 'cool' again (pun intended!). With modern refrigeration, root cellars seemed obsolete. However, with a renewed interest in #gardening, #FoodSecurity, and even #SustainableLiving, root cellars have returned! Here are some advantages of storing root vegetables in a root cellar.

Take a look at a few types of root cellars.

Before refrigeration, an underground #RootCellar was an essential way to store carrots, turnips, beets, parsnips, potatoes, and other #RootVegetables. Today, root cellars have returned to keep food from freezing during the winter and keep food cool during the summer to prevent spoilage.

What Is a Root Cellar?

Technically, a root cellar is any storage location that uses the earth’s natural cooling, insulating, and humidifying properties. Whether you stock a root cellar with your own homegrown produce or the bounty from the local farmers’ market, it’s a time-tested storage method.

Root vegetables such as carrots, potatoes, beets, parsnips, rutabagas, and turnips are typically stored in a root cellar. The environment is ideal for storing jars of canned or pickled vegetables and the bulbs or rhizomes of perennial flowers as well. A secondary use for the root cellar is as a place to store wine, beer, or other homemade alcoholic beverages."

Learn more:
https://www.almanac.com/content/root-cellars-types-and-storage-tips

#SolarPunkSunday #FarmersAlmanac #RootCellars #PreservingTheHarvest #FoodStorage #DIY #KeepingFoodCold #NaturalRefrigeration

Not sure about the tire one (they eventually degrade and pollute), but some interesting ideas. I wonder if burying a metal cooler would be better than an old freezer (because of refrigerants).

25 DIY Root Cellar Plans & Ideas to Keep Your Harvest Fresh Without Refrigerators

By Jennifer Poindexter

"Have you ever stopped to think about what people did long before refrigeration? I’ve already touched the subject on how to live without refrigeration, but have you ever really stopped and thought what life would be like without it?

Well, one way was with the help of root cellars.

The great news is that they are still around today.

So today I wanted to bring you different root cellar options. If you are someone interested in going off-grid, you might find some inspiration here. And if you aren’t interested in giving up your refrigerator, then hopefully this will be of interest to you for extra food storage."

Learn more:
https://morningchores.com/root-cellars/

#SolarPunkSunday #RootCellars #PreservingTheHarvest #FoodStorage #DIY #KeepingFoodCold #NaturalRefrigeration

#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 sheets

Together, 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

#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°F

Red 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 days

The 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

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 flavor

The 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, 2024

This 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

How to Store #Cabbage So It Stays Crisp for Weeks, According to Culinary Pros

The best methods for storing whole, cut, or pre-cut cabbage.

By Kirsten Nunez
Updated on February 24, 2026

"From crunchy coleslaws to hearty soups, there are so many classic dishes that rely on cabbage. But first, you need to know how to store cabbage if you want to get the most out of this modest vegetable. How do you keep it from wilting and browning—and can you freeze it for long-term storage? To find out, we spoke to culinary professionals to learn how to store cabbage the right way.

How to Store Cabbage in the Refrigerator

Whether whole or cut, cabbage should always be stored in the refrigerator.

For the best results, store cabbage in the crisp drawer of your refrigerator, which is designed to maintain humidity and keep vegetables fresh longer.

Whole Cabbage

Whole, uncut cabbage should be kept in an airtight container or large plastic bag in the refrigerator. Storing it inside a container or bag will help retain its moisture, says Mike Makuch, M.A.T., CEC, associate professor of culinary arts at Johnson & Wales University in Providence, Rhode Island.

How long whole cabbage lasts: When stored properly, cabbage can last a long time in the fridge, up to two months, says Makuch. But for the best quality, he says to use it within a month.

Cut Cabbage

After cutting a cabbage, store it in an airtight container or bag. Place it in the coldest part of your fridge—avoid storing it on the door, where temperatures tend to fluctuate the most, says Makuch.

Cut cabbage should be used or cooked within three days according to Makuch.

[...]

Can You Freeze Cabbage?

While it's possible to freeze cabbage and keep it for longer, there are some things to keep in mind.

First, frozen cabbage should only be used for cooked preparations, such as soups and stews. That's because cabbage loses its crunch when it's frozen and thawed, making it less ideal for raw recipes like coleslaw or salads.

It's also important to blanch cabbage before freezing it. 'Blanching will deactivate enzymes [that] cause flavor loss and texture degradation,' explains Makuch. It also helps retain the color of the cabbage while eliminating any surface bacteria before storage, he adds."

Learn more:
https://www.marthastewart.com/how-to-store-cabbage-8764995

#SolarPunkSunday #FoodStorage #CabbageStorage #PreservingTheHarvest #FreezingCabbage #Blanching

#SolarColdStorage helps #African farmers cut losses and reach global markets

By ALLAN OLINGO
Updated 6:50 AM EDT, June 16, 2026

"In #Nigeria, companies like #ColdHubs have installed solar-powered walk-in cold rooms in major agricultural markets, allowing farmers and traders to rent space daily rather than invest in expensive equipment. In #Rwanda, solar-powered refrigeration is being used to support dairy cooperatives and improve milk collection. In #Ethiopia, cold-chain investments are expanding to support horticultural exports, one of the country’s fastest-growing agricultural sectors.

"Analysts say such innovations are becoming increasingly important as African countries seek to improve their #foodSecurity while reducing greenhouse gas emissions."

https://apnews.com/article/solar-cold-storage-africa-agriculture-ab6919e37d1ecb37b1b22620086530e1

#SolarPunkSunday #Offgrid #ColdRooms #PreservingTheHarvest #ColdStorage #Africa #SolarPower

#Solar #ColdStorage helps #AfricanFarmers cut losses and reach global markets

As food handling systems come under pressure from #ClimateChange, raising temperatures and sometimes disrupting supply chains, #CoolingTechnology is increasingly vital.

by AP, June 16, 2026

Excerpt: " #SolarPowered, #OffGrid #ColdRooms, warehouses and #CoolingHubs allow farmers and traders to preserve perishable goods without relying on expensive and unreliable electricity grids. This shift is gaining momentum across #Kenya, #Nigeria, #Ethiopia, #Rwanda and #SouthAfrica.

" 'The biggest challenge was preserving the quality after harvest,' said Mumiah, who, like many other #SmallholderFarmers, could not afford the roughly $30,000 upfront cost of a solar-powered cold storage unit of her own.

" 'You can do everything right on the farm, but if the produce is not stored properly, you lose both the product and income,' she said, noting the increased flexibility cold storage provides. 'We are no longer forced to sell immediately because we fear the produce will spoil. We can wait for collection and still maintain quality.'

"As food handling systems come under pressure from climate change, rising temperatures, and sometimes disrupting supply chains, cooling technology is increasingly vital."

Learn more:
https://www.presstelegram.com/2026/06/16/africa-solar-agriculture/

Archived version:
https://archive.ph/gXFVl

#SolarPunkSunday #PreservingTheHarvest #Offgrid #SolarColdStorage #Africa #SolarPower

And if your corn doesn't make it to full size, it's still usable -- as #PickledBabyCorn!

Submitted by MarieRynr

"These pickles are very popular in Mennonite country! Tasty and a real summer treat. Preparation time depends on how quickly you can pick and husk the corn! Cook time is approximate"

photo by Jenny Sanders

Ready In: 1hr 20mins
Yields: 2 Quarts

Ingredients
Units: US

- 2 quarts baby corn, immature field corn ears picked when only 2 or 3 inches long
- 1 cup water
- 2 cups sugar
- 2 cups vinegar
- 2 teaspoons salt
- 1 tablespoon pickling spices, in a bag

Directions

- Husk and boil corn for 4 minutes-- no longer than that.
- Pack into hot jars and cover with syrup made by boiling other ingredients 5 minutes.
- Seal in jars according to manufacturers instructions.

Comment from user [sterilizing jars is very important!]:
"Pickled baby corn is lovely. I make mine a little differently: I use equal parts water, vinegar and sugar for the brine and don't put in the pickling spices - I like the clean, plain flavour of the corn. Also I am sure to sterilize the jars, and once sealed, pop them back into the boiling water for 10 minutes (250ml jars)."

https://www.food.com/recipe/pickled-baby-corn-66111

#SolarPunkSunday #PreservingTheHarvest #PicklingCorn #BabyCorn #Pickling #GrowYourOwnFood #Recipes

#FarmersAlmanac - How to Store and Preserve Your Garden Harvest: 15 Tips

These tips help you get the most out of every harvest so nothing goes to waste!

by Natalie LaVolpe Updated: July 27, 2026

"Quick Reference: Storing and Preserving Your Harvest

- Right away: bring picked produce indoors and out of the sun so it stops ripening.
- In the fridge crisper: leafy greens, berries, broccoli, green beans, peppers, and cucumbers.
- On the counter: tomatoes, melons, citrus, and stone fruit until ripe.
- Cool, dark pantry: onions, garlic, potatoes, and winter squash.
- For the long haul: freeze, can, pickle, dehydrate, or leave hardy roots in the ground under mulch.

Learn more:
https://www.farmersalmanac.com/how-to-store-preserve-fruits-vegetables-garden

#SolarPunkSunday #PreservingTheHarvest #FoodPreservation #FoodStorage #RootCellars #FreezingHerbs #FreezeBerries #Pickling #PotatoStorage #GrowYourOwnFood #GrowYourOwn

10 Easy Ways to Preserve Your Garden #Harvest (#Freezing, #Pickling, and More)

Written By: Catherine Boeckmann, last updated August 7, 2026

"What do you do with the bounty from your garden? Freeze it, pickle it, dry it, store it! If you’re new to preserving food, here are 10 quick and easy ideas—from freezing mint in ice cubes to making a small-batch pesto recipe using just a handful of basil leaves!"

Includes recipes for:
#RefrigeratorPickles #QuickPickles #Recipes #FoodPreservation #Pesto #FreezingHerbs #DryingHerbs #FreezeBerries #ZucchiniBread #OvenDryTomatoes #RefrigeratorJam #FreezingCorn #HerbalVinegars

Excerpt: "Store Long-Lasting Crops

Little or no special equipment is required to put these goods away until you want them:

#Apples: Apples keep well for about 6 months at temperatures above freezing but below 45°F. If you don’t have a root cellar, a double cardboard box in a cool basement can approximate the conditions.

#Carrots: After harvesting, remove the green tops and brush off any excess dirt. Put the carrots into a cardboard box and pack dry sand around them. Store the box in a cool basement.

#Onions and #Garlic: Hang mature, dry-skin onion bulbs in a mesh bag in a cool, dry, airy location. Braided onions and garlic can also be hung.

#RootVegetables: If covered with a thick layer of mulch (hay, dried leaves, straw), carrots, garlic, horseradish, leeks, parsley, parsnips, radishes, and turnips can be left in the ground well into the winter and harvested into the spring."

Learn more:
https://www.almanac.com/10-quick-and-easy-preserving-ideas

#SolarPunkSunday #FoodSecurity #PreservingTheHarvest #FoodPreservation

#NationalCenterForFoodPreservation - #UniversityOfGeorgia - #Canning #Tomatoes, Introduction

"Quality: Select only disease-free, preferably vine-ripened, firm fruit for canning.

Caution: Do not can tomatoes from dead or frost-killed vines. Green tomatoes are more acidic than ripened fruit and can be canned safely with any of the following recommendations.

Acidification: To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes.

If a procedure from the USDA Complete Guide to Home Canning for canning tomatoes offers both boiling water and pressure canning options, all steps in the preparation ("Procedure") are still required even if the pressure processing option is chosen. This includes acidification. The boiling water and pressure alternatives are equal processes with different time/temperature combinations calculated for these products. The pressure processing options in these products were not developed for tomatoes without added acid."

Learn more:
https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/canning-tomatoes-introduction/

#SolarPunkSunday #PreservingTomatoes #FoodSecurity #PreservingTheHarvest
#GrowYourOwnFood #FoodPreservation
#CanningTomatoes #FoodSafety

#UMaineCooperativeExtension - Bulletin #4085, Let’s Preserve: #Tomatoes

Developed by Penn State Cooperative Extension with special project funds from Extension Service, U.S. Department of Agriculture.

Table of Contents

- Recommended Varieties
- Quality
- Quantity
- #Acidification
- #Freezing
- #Canning Procedure
- Process Times

Recipes

- #TomatoJuice
- Tomato and Vegetable Juice Blend
- Whole, Halved or Crushed Tomatoes
- Tomatoes and Okra or Tomatoes and Zucchini
- Chili Salsa (Hot Pepper-Tomato Dip)
- Standard Tomato Sauce
- Spaghetti Sauce without Meat
- Hot Barbecue Sauce
- Standard Tomato Ketchup
- Country Western Ketchup
- Blender Ketchup

Learn more:
https://extension.umaine.edu/publications/4085e/

#SolarPunkSunday #PreservingTomatoes #FoodSecurity #PreservingTheHarvest #GrowYourOwnFood #FoodPreservation

RE: https://kolektiva.social/@DoomsdaysCW/115283296355542531

Note - That worked really well! We've been using the paprika powder throughout the year, and have a little bit left. This year's crop are still green (grown on the porch because of local critters), but they're getting there! Note - I did NOT use my food dehydrator, but instead used an oven at low temperature. It didn''t take long to get them dried, but one should leave the windows open, because the kitchen will get spicy!

#SolarPunkSunday #PreservingTheHarvest #PaprikaPeppers

Wow! Well, I learned a LOT about #Ontario this #SolarPunkSunday! I probably won't do another geographic focus for a few weeks (maybe it will be monthly?). Next week I'll be focusing on #Harvesting , #PreservingTheHarvest , and also #GardenPlanning ( #Australia and #Aotearoa / #NewZealand ), and whatever topics we come up with. Thanks to @MaQuest , @arielkroon (for some great Ontario resources), @jblue , and everyone who posted and boosted #TheFutureIsNow !

I'm sure delicious consequences! Fun fact -- while #zucchini does not freeze well (all the water content leads to a soggy mess) #ZucchiniBread can be frozen... @violetmadder @sundogplanets

https://thedoughacademy.com/can-you-freeze-zucchini-bread-yes-but-do-this-first/

#SolarPunkSunday #PreservingTheHarvest

@Joshuakevins12 Oh, neat-o! Like a greenhouse for drying foods! That's very inventive!

#SolarPunkSunday #PreservingTheHarvest #DryingFood

How to Use a #FoodDehydrator

Learn how to make the most of this #LowTech, old-school method of #FoodPreservation and get recipes to try.

By Julie Kendrick, December 17, 2020

"In an era when the Instant Pot is the hottest kitchen gadget, a food dehydrator seems like the humble tortoise to the pot's rapid, hare-like qualities. But, just like in Aesop's fable, the humble #dehydrator takes its time and gets the job done — often coaxing more depth of flavor and complexity from ingredients that super-fast prep might allow.

A food dehydrator is a great tool for folks for having lots of produce from a #HomeGarden, but limited freezer space. It's much easier method than canning, and even though it takes a long time to get to your final product, almost none of that time requires fussing from you. Finally, if you don't want to run up your energy bill or tie up your oven for hours at a time, a food dehydrator might be a good fit for your kitchen."

Learn more:
https://www.allrecipes.com/article/how-to-use-a-food-dehydrator/

#SolarPunkSunday #PreservingTheHarvest #DryingFoods #FoodPreservation

#UniversityOfGeorgia - National Center for #FoodPreservation

#FruitLeathers

"Fruit leathers are homemade fruit rolls. They are a tasty chewy, dried fruit product. Fruit leathers are made by pouring pureéd fruit onto a flat surface for drying. When dried, the fruit is pulled from the surface and rolled. It gets the name "leather" from the fact that when pureéd fruit is dried, it is shiny and has the texture of leather.

The advantages of making your own fruit leathers are to save money use less sugar and to mix fruit flavors. Leftover fruit pulp from making jelly can be blended and made into fruit rolls.

For the diabetic adult or child, fruit leathers made without sugar are a healthy choice for snacks or desserts. Individual fruit leathers should contain the amount of fruit allowed for the fruit exchange.

Directions follow for making fruit leathers. Fresh, frozen or drained canned fruit can be used.

For Leathers from Fresh Fruit:

- Select ripe or slightly overripe fruit.
- Wash fruit in cool water; remove peel, seeds, and stem. Cut into chunks.
- 2 cups of fruit will make a 13" x 15" fruit leather. Puree fruit until smooth.
- Add 2 tsp lemon juice OR 1/8 tsp (375mg) ascorbic acid for every 2 cups of light colored fruit to prevent darkening.
- OPTIONAL: To sweeten, add 1/4 to 1/2 cup (or to taste) of corn syrup, honey, or sugar. For longer storage, corn syrup or honey is best because it prevents crystals.
- OPTIONAL: Applesauce can be added to any fresh fruit as an extender. It decreases tartness and makes the leather smoother and more pliable.

For Leathers from Canned or Frozen Fruit:

- Drain fruit; save the liquid.
- 2 cups of fruit will make a 13" x 15" fruit leather. Puree fruit until smooth and add reserved liquid if needed until it is a pourable consistency.
- Add 2 tsp lemon juice OR 1/8 tsp (375mg) ascorbic acid for every 2 cups of light colored fruit to prevent darkening.

Preparing the Trays

For drying in the oven a 13" X 15" cookie pan with edges works well. Line pan with plastic wrap being careful to smooth out wrinkles. Do not use waxed paper or aluminum foil.

To dry in a dehydrator, specially designed plastic sheets can be purchased or plastic trays can be lined with plastic wrap.
Pouring the Leather

Fruit leathers can be poured into a single large sheet (13" X 15") or into several smaller sizes. Spread pureé evenly, about 1/8-inch thick, onto drying tray. Avoid pouring pureé too close to the edge of the cookie sheet. The larger fruit leathers take longer to dry. Approximate drying times are 6 to 8 hours in a dehydrator, up to 18 hours in an oven and 1 to 2 days in the sun.

Drying the Leather

Dry fruit leathers at 140ºF. Leather dries from the outside edge toward the center. Test for dryness by touching center of leather; no indentation should be evident. While warm, peel from plastic and roll, allow to cool and rewrap the roll in plastic. Cookie cutters can be used to cut out shapes that children will enjoy. Roll, and wrap in plastic.

Chances are the fruit leather will not last long enough for storage. If it does, it will keep up to 1 month at room temperature. For storage up to 1 year, place tightly wrapped rolls in the freezer.

Spices, Flavors and Garnishes

To add interest to your fruit leathers, spices, flavorings or garnishes can be added.

Spices to Try — Allspice, cinnamon, cloves, coriander, ginger, mace, mint, nutmeg or pumpkin pie spice. Use sparingly, start with 1/8 teaspoon for each 2 cups of pureé.

Flavorings to Try — Almond extract, lemon juice, lemon peel, lime juice, lime peel, orange extract, orange juice, orange peel or vanilla extract. Use sparingly, try 1/8 to 1/4 teaspoon for each 2 cups of pureé.

Delicious Additions to Try — Shredded coconut, chopped dates, other dried chopped fruits, granola, miniature marshmallows, chopped nuts, chopped raisins, poppy seeds, sesame seeds or sunflower seeds.

Fillings to Try — Melted chocolate, softened cream cheese, cheese spreads, jam, preserves, marmalade, marshmallow cream or peanut butter. Spread one or more of these on the leather after it is dried and then roll. Store in refrigerator.

- Select ripe or slightly overripe fruit.
- Wash fresh fruit or berries in cool water. Remove peel, seeds and stem.
- Cut fruit into chunks. Use 2 cups of fruit for each 13" x 15" inch fruit leather. Pureé fruit until smooth.
- Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid (375 mg) for each 2 cups light colored fruit to prevent darkening.
- Optional: To sweeten, add corn syrup, honey or sugar. Corn syrup or honey is best for longer storage because it prevents crystals. Sugar is fine for immediate use or short storage. Use ¼ to ½ cup sugar, corn syrup or honey for each 2 cups of fruit. Saccharin-based sweeteners could also be used to reduce tartness without adding calories. Aspartame sweeteners may lose sweetness during drying.
- Home preserved or store-bought canned or frozen fruit can be used.
- Drain fruit, save liquid.
- Use 1 pint of fruit for each 13" X 15" leather.
- Purée fruit until smooth. If thick, add liquid.
- Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid (375 mg) for each 2 cups of light colored fruit to prevent darkening.
- Applesauce can be dried alone or added to any fresh fruit pureé as an extender. It decreases tartness and makes the leather smoother and more pliable."

Source:
https://nchfp.uga.edu/how/dry/recipes/fruit-leathers/

#SolarPunkSunday #PreservingTheHarvest #PreservingFruit #FoodPreservation

Preserving Fresh Herbs: A Guide to Capturing Flavor

Fresh herbs are one of nature’s greatest culinary gifts, elevating dishes with vibrant flavors and aromas and many have health benefits as well. Whether you’re harvesting from your garden or window pots for fresh use or wish to use later through the year, properly preserving herbs ensures their flavors last well beyond the growing season. Here are some proven methods to preserve herbs and savor their essence year-round.

https://www.themillstores.com/blogs/news/preserving-herbs

#SolarPunkSunday #FreezingHerbs
#PreservingTheHarvest #Herbs #FoodPreservation #DryingHerbs #FreezingHerbs #Pesto #InfusedOils #InfusedVinegars #SaltingHerbs #SugarPreservation

Seven Easy Ways to Preserve Fresh Herbs

Below are seven ways you can preserve herbs to keep them fresher longer, and to enhance any culinary dish! Click each one to jump to learn more about each section.

https://thehomesteadchallenge.com/how-to-preserve-fresh-herbs/

#SolarPunkSunday #FreezingHerbs #SugarPreservation #PreservingTheHarvest #Herbs #FoodPreservation

#DehydratingFood: Beginner’s Guide

By Ashley Adamant, Apr 13, 2025

"Dehydrating food is one of the oldest methods of #FoodPreservation, and it works just as well now as it did back then! It’s incredibly easy to dehydrate food at home, either in a #FoodDehydrator or your home oven.

Dehydrating For Food Preservation

From the #AncientEgyptians to #NativeAmericans, people have been dehydrating for centuries as a form of food preservation. For years dried food kept people fed through the cold winter months when food supplies were low or scarce. In fact, throughout history, dehydration always seems to experience a resurgence during times of food insecurity — WWI and WWII are just two recent examples.

Why is dehydration such a dependable form of food preservation? Dehydration preserves goods through the process of removing moisture from food. This effectively stops the formation of mold and spoiling, consequently preserving items for future use.

Although multiple forms of dehydration have been used throughout history, such as #SunDrying and #AirDrying, most modern individuals tend to opt for electric dehydration using a food dehydrator. These home food dehydrators apply low heat to food while circulating airflow to remove moisture from foods, making the process much easier than in the years of yore."

Learn more:
https://practicalselfreliance.com/dehydrating-food/

#SolarPunkSunday #DehydratingFoods #FoodPreservation #PreservingTheHarvest #AnimalProducts

How to Dry and Store Fresh Garden #Herbs

You can use your garden herbs well into winter

By Marie Iannotti, March 29, 2024

"The herbs from your garden are best when used fresh, but there are always more than you can use in one season. That's where learning how to dry herbs comes in. Air drying is not only the easiest and least expensive way to dry fresh herbs, but this slow drying process can also help retain the essential oils of the herbs, which helps to maintain their flavor.

Before Getting Started

Air drying works best with herbs that do not have a high moisture content, like bay, dill, angelica, marjoram, oregano, rosemary, summer savory, and thyme.

To retain the best flavor of these herbs, you'll either need to allow them to dry naturally or use a #FoodDehydrator. A microwave or an oven set on low may seem like a convenient shortcut, but they actually cook the herbs to a degree, diminishing the oil content and flavor. Use these appliances only as a last resort.

If you want to preserve herbs with succulent leaves or a high moisture content, such as basil, chives, mint, and tarragon, you can try drying them with a dehydrator, but for the best flavor retention, consider freezing them. It's easy to do and even quicker than drying."

Learn more:
https://www.thespruce.com/how-to-dry-and-store-herbs-1403397

#SolarPunkSunday #PreservingHerbs #GrowYourOwn #PreservingTheHarvest

Preserving #Herbs: Drying Herbs and Freezing Herbs

by Margaret Boyles, June 23, 2025

"The two best ways to preserve extra herbs are drying and freezing. There’s no need to waste any herbs, whether you bought those small (and pricy) store containers or need to cut your garden herbs before fall frost. Here’s how to dry and freeze your herbs to preserve that garden-fresh flavor all year long."

https://www.almanac.com/preserving-herbs

#SolarPunkSunday #FoodPreservation #DryingHerbs #FreezingHerbs #PreservingTheHarvest