Preserving

Do you think The Good Life could be remade, with me or Dave playing Tom Good (maybe not!)? If you have seen something on TV or heard something on the radio recently that you want to talk about, tell us here.
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Arbor
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Preserving

Post: #258787 Arbor
Tue Apr 17, 2012 1:54 pm

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/b01g4ks7/Food_Programme_The_Fermentation_Revival/

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Green Aura
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Re: Preserving

Post: #258818 Green Aura
Tue Apr 17, 2012 6:37 pm

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

Never doubt that you can change history. You already have. Marge Piercy

Life shrinks or expands in proportion to one's courage. Anais Nin

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Re: Preserving

Post: #258840 okra
Wed Apr 18, 2012 4:11 am

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

grahamhobbs
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Re: Preserving

Post: #258929 grahamhobbs
Thu Apr 19, 2012 9:18 am

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

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Re: Preserving

Post: #258942 tizzy
Thu Apr 19, 2012 11:36 am

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.

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Green Aura
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Re: Preserving

Post: #258951 Green Aura
Thu Apr 19, 2012 2:33 pm

Yup, we currently have gingered carrots, sauerkraut, kimchi, pear chutney, pineapple chutney, ketchup and beet kvass (I think that's all! :lol: ) 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. :lol:
Maggie

Never doubt that you can change history. You already have. Marge Piercy

Life shrinks or expands in proportion to one's courage. Anais Nin

grahamhobbs
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Re: Preserving

Post: #258952 grahamhobbs
Thu Apr 19, 2012 2:50 pm

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.

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Re: Preserving

Post: #258986 Green Aura
Fri Apr 20, 2012 7:01 pm

Maggie

Never doubt that you can change history. You already have. Marge Piercy

Life shrinks or expands in proportion to one's courage. Anais Nin


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