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#preserving
autumn2may · 2 years
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fruit-in-jars 101 by stacynguyen
"What is jam? What makes something authentically jam? Can bacon really be made into jam?
It was all very Existentialist.
The answer to those questions is a bit complicated and non-definitive. The U.S. FDA has defined jam and jelly in very specific and mathematical terms (such-and-such percentage of juice to fruit to water to sugar = jam/jelly); it also uses jam and preserve interchangeably, for the most part. While interesting, the FDA’s definitions did not matter much to me because the FDA wasn’t really using the terms in the way that we usually use the terms. Also, the FDA wasn’t comprehensive in its definitions. It didn’t tackle other fruit spreads like marmalades or curds, for instance.
The more I looked into, the more I thought, dude, this information would make a good infographic."
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birchsapfaerie · 2 months
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The ultimate act of loving is taking someone and turning their gorgeous self into a doll. That way you have their beauty and the life they currently live with you forever. It is an act of sacrifice to give your life up as the hero you are seen as to the doll maker, keeping you so beautiful and untainted forever. You'll always be warm to your loving scientist even if your cute, little eyes are cold and blue.
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scoutingthetrooper · 1 year
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tarantulabox
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artificial-condition · 7 months
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What I’ve been up to—canning, gardening, cooking, and schoolwork. Started back to grad school this week right when the garden has really started pouring out produce 🍅
The peppers have become a forest, I’ve never had peppers get so big 🫑
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pagan-stitches · 3 months
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Wassailing the persimmon trees (the only fruit bearing tree on the property) on this snowy Twelfth Night!
My wassail recipe
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ahedderick · 3 months
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Venison
We have one neighbor who loves to deer hunt so much that he gives away whole deer to folks who can use the meat. Yesterday he sent my husband a message to come pick one up, so I went down to their house with my daughter after dinner. Gift aside, he and his wife are delightful neighbors, so it was fun to sit on their sofa and chat for a while.
I was j-u-s-t looking at my canner, sitting in the corner of the kitchen, and debating whether it was time to haul it back up to the attic for the 'off-season'. I'm glad I chose procrastination that day! Looks like canning is back on my to-do list. It's a big job (more effort to can meat than veggies) but having it around for a quick dinner is very helpful.
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ithinkwehitametaphor · 7 months
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Plum jam. <3
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thestudentfarmer · 7 months
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Hello and Good day everyone!
Today I want to talk about some simple preservation and kitchen scrap tips. With having an interest in sustainability, low waste, eco friendly and growing food for my family it just makes sense to know how to store produce for long term, convenient use and to make the most of my crops and groceries.
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I had a few carrots and celery bags I picked up this week for varied food use and figured I'd do a lil post today on one of the ways I preserve carrots.
I don't have a pressure canner, or else I'd make some half pints and pints of carrots for the pantry. Instead I make do with what I have~ which is a freezer, dehydrator, or pickling.
Today im going to focus on freezer method.
You'll wanna take your carrots and wash 'em up. You can let them dry after wash up but its not strictly necessary.
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Chop of both ends of the carrot. You can peel your carrots too if desired (save all these bits for later soup stock or to give to your chickens or compost piles) if you have nice leafy greens on your carrots, you can use those greens similar to parsley or as a salad additive. (Chickens enjoy them as well!)
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For freezing carrots you'll want to blanch them first.
Blanching is just taking a pot of water, bringing ro a rolling boil and dumping raw veggies in (like carrots, green beans, broccoli spinich, sweet potato greens) the veggies will often go from a almost matte color to a brighter color when ready. It's suggested across media that about 5-10 minutes is enough.
Drain the carrots from the hot water and give them an ice bath (I usually don't have ice so I soak and rinse a few times to bring down the heat in the veggies)
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I let the carrots drain and dry a bit, when dry I spread a towel over my baking pan, layer out a layer of carrot, popped it in the freezer.
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When frozen, I pull the towel up, roll the carrots round a bit to break any that may be together apart and pack them in the storage container and pop them back into the freezer till needed.
That's it for today's post, short and simple :)
For more preservation ideas check out the links below
https://nchfp.uga.edu/how/can_04/carrots_sliced.html
https://www.bbcgoodfood.com/howto/guide/how-to-freeze-carrots
https://nchfp.uga.edu/how/can_06/pickled_carrots.html
🥕🌱Happy homesteading! 🌱🥕
8 21 2023
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goodymcgoodface · 2 months
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Canning isn’t an expensive hobby, but there is a learning curve. You can always find a use for under or over cooked jam, ( undercooked can be re- cooked and canned) . I want to see you succeed.
Low acid foods must be pressure canned or you can get botulism. I see a lot of bad canning advice on line, so please, buy a good guide, or check one out from the library. Under no circumstances should you be canning things like chocolate or cream. That’s just not safe for home canning.
Anyway, I’m available to local people if you need to borrow stuff, or want someone to help you buy the right equipment.
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veiligplekje · 1 year
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Don’t cry, there’s so many vegetable to pickle.
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little-big · 1 year
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Results from festival of the fig:
7 jars of fig jam
2 jars of figs in syrup
3 jars of pickled figs (sweet / vinegary)
1 bottle of spiced fig vinegar cordial (left over from the pickled figs - delicious in soda water)
Plus half a jar of leftover syrup that’s basically fig jelly (which we had drizzled on ice cream last night)
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𝔗𝔥𝔢 𝔗𝔬𝔯𝔞𝔧𝔞𝔫 𝔭𝔢𝔬𝔭𝔩𝔢 𝔬𝔣 𝔰𝔬𝔲𝔱𝔥𝔢𝔯𝔫 𝔖𝔲𝔩𝔞𝔴𝔢𝔰𝔦, 𝔬𝔫𝔢 𝔬𝔣 ℑ𝔫𝔡𝔬𝔫𝔢𝔰𝔦𝔞'𝔰 𝔩𝔞𝔯𝔤𝔢𝔰𝔱 𝔦𝔰𝔩𝔞𝔫𝔡𝔰, 𝔞𝔯𝔢 𝔨𝔫𝔬𝔴𝔫 𝔣𝔬𝔯 𝔱𝔥𝔢𝔦𝔯 𝔢𝔩𝔞𝔟𝔬𝔯𝔞𝔱𝔢 𝔡𝔢𝔞𝔱𝔥 𝔯𝔦𝔱𝔲𝔞𝔩𝔰, 𝔴𝔥𝔦𝔠𝔥 𝔦𝔫𝔠𝔩𝔲𝔡𝔢 𝔭𝔯𝔢𝔰𝔢𝔯𝔳𝔦𝔫𝔤 𝔞𝔫𝔡 𝔢𝔵𝔥𝔲𝔪𝔦𝔫𝔤 𝔱𝔥𝔢 𝔡𝔢𝔞𝔡. ℜ𝔢𝔩𝔞𝔱𝔦𝔳𝔢𝔰 𝔯𝔢𝔱𝔯𝔦𝔢𝔳𝔢 𝔞 𝔠𝔬𝔣𝔣𝔦𝔫 𝔡𝔲𝔯𝔦𝔫𝔤 𝔞 𝔠𝔢𝔯𝔢𝔪𝔬𝔫𝔶 𝔦𝔫 𝔱𝔥𝔢 𝔳𝔦𝔩𝔩𝔞𝔤𝔢 𝔬𝔣 𝔏𝔢𝔪𝔟𝔞𝔫𝔤 𝔐𝔞'𝔡𝔬𝔫𝔤.
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bambuita · 1 year
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Hooked up to a heart ♥️ monitor since Friday for the next 3 weeks… harvested couple days ago… chopped with onions…roasted…vacuumed sealed … and into our new upright freezer they went for 34 future meals. We already had a couple of nights that dropped to the 30’s but I sure covered my hot peppers to pick sometime tomorrow 😆 & I did mail a box of them to my parents.
Peppers: ajvarski, criolla de cocina, pepperoncini, poblano and bell
10/12/22
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maimedcanine · 2 years
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George Dihel’s “Bug Room”
Located in the City Museum of St. Louis, MS
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