Preserving the Harvest 2009

[Hope@ZeroKelvin]

Thanks! I can't access a lot of websites when I am surreptitiously accessing this websites during the weekly Doom and Gloom hospital meetings!

[swampman]

When all is said and done, I am amazed how much time it takes to grow and preserve the harvest.  I am lucky I am semi-retired and work out of my home for my consulting business.

Right now I am dehusking black walnuts.  We have five large trees on our property and so far we have four 5gal buckets full of dehusked nuts.  I washed them with a pressure washer and they are drying in our garage.  I will be giving them as presents this Xmas (unshelled - I ain't no fool).

My main point is that I am very fortunate that I have the land and the time to garden and prep.  It is a full time job during the summer.  Winter is time to kick back and enjoy the fruits of our labor.

[Grower]

True. And plan for next year. I like to do a lot of my broth and meat canning in the late fall or early winter. More time and the heat from the kitchen becomes a bonus.

[Xenopus]

Wanted: recipe for those thin slices of pink/orange pickled daikon radish that you get in Japanese restaurants. We are drowning in white radishes. Can anyone help?

[Grower]

Daikon is an essential part of Japanese cuisine being used as a garnish for many dishes like sushi or as a simmered vegetable served in its own right. Daikon is also commonly grated and served either as a garnish or as an accent in soups such as miso soup. It also accompanies tempura, for mixing into the sauce; with soy sauce, it is served with Japanese-style hamburgers. The shredded and dried daikon is called kiriboshi daikon (R^rY'h9), literally cut-and-dried daikon. Pickled whole daikon is called takuan (l¢^µ), and often has a bright yellow color. It is claimed, but not historically supported, that a Buddhist monk called Takuan first made this pickled daikon to preserve vegetables for the long winter. Pickled sliced daikon called senmaizuke (SCgšo,0Q) is a famous product of Kyoto.

I think you'd probably pickle it like beets or maybe ferment it like cabbage. Or dry it. The bit above might get you started.

[Xenopus]

I think you're probably right. I found one recipe where you layer it in a barrel with salt and rice bran and let it ferment for the month. But there was no picture of the product, so I'm not sure if this is the right one.

[counselor]

i recently read an old dill pickle recipe which called for grape leaves.  is this still common?  do not remember grape leaves going into dills.
counselor

[pamplemousse]

Yes, grape leaves and sour cherry leaves are supposed to firm up the pickles.  I use them, mostly for decorative purposes, can't actually tell the difference.

[counselor]

thanks.
counselor

[glofromalabama]

http://www.recipe4living.com/recipes/jams_jellies_butters       Great recipes ......plus a lot of  good links     enjoy!!   glo from alabamY

[Katie]

Here's a good website with a lot of basic information about food preservation and is well organized.   It's the National Center for Home Food Preservation.

http://www.uga.edu/nchfp/

[swampman]

Here's a good website with a lot of basic information about food preservation and is well organized.   It's the National Center for Home Food Preservation.

http://www.uga.edu/nchfp/

The following link from that site has the best canning publication from the US Govt.  We printed it out, bound it and use it all the time

http://www.uga.edu/nchfp/publications/publications_usda.html

[Katie]

Here's a good website with a lot of basic information about food preservation and is well organized.   It's the National Center for Home Food Preservation.

http://www.uga.edu/nchfp/

The following link from that site has the best canning publication from the US Govt.  We printed it out, bound it and use it all the time

http://www.uga.edu/nchfp/publications/publications_usda.html

Thanks, printing it out sounds like a good idea.  I plan to do that when I get a moment.

[Dystopia]

It's Officially spring in the north country!
My first 2 quarts of syrup for 2010

[Grower]

Wow! We need a new 2010 thread!