Preserving

[Arbor]

Just listened to a really intersting programme on Radio 4 about Preserving.

It discussed the various ways to preserve food and explains that preserving food has become less popular since refrigeration but that there are health benefits to preserved foods.

It is available as a download on Radio 4

http://www.bbc.co.uk/iplayer/episode/b0 ... n_Revival/

[Green Aura]

It was very good wasn't it. I use both the Katz and Fallon books ll the time.

[okra]

Inspirational - taking back control of our food is a growing movement

[grahamhobbs]

Thanks Arbor, this has led in another new direction, fermented vegetables, sauerkraut, etc - must have a go. Anyone out there already doing it?

[tizzy]

Yep, it's an ongoing routine with us. When there are no fresh fruits and veg to process i'm doing the things that have been frozen for later. Last night i started candying 6lb of orange and lemon peels that had been accumulating in the freezer. The left over syrup will become marmalade (nothing is wasted ;) )
We have almost 200 kilners and spring top jars which are in constant rotation but i have to do all the bottling in the evening when the rayburn is on anyway. Some things are actually better bottled than frozen because the texture is better and anything with lots of water can be dry packed into jars and bottled. It's a myth about adding sugar and salt as the heat and vacuum seal do the preserving and the shelf life is longer than canning.

[Green Aura]

Yup, we currently have gingered carrots, sauerkraut, kimchi, pear chutney, pineapple chutney, ketchup and beet kvass (I think that's all! ) all lacto-fermented as well as various kefirs, kombucha and yoghurts.

And of course sourdough bread - I'm just experimenting with a recipe I found for sourdough chocolate cake. I've never made a yeasted cake before - even wild yeasts.

And, in relation to the other thread on preserving meats I've just today received my copy of "The art of making fermented sausages". Woohoo. Unfortunately I'm off learning basket-weaving this weekend so won't be able to start anything until next week. I'll let you know how it goes.

[grahamhobbs]

Oh Green Aura you're good, do you think you could give us descriptions of how you make your recipes or links to good descriptions.

[Green Aura]

Here's the sauerkraut recipehttp://nourishedmagazine.com.au/blog/ar ... lly-fallon