• 2 Posts
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Joined 11 months ago
cake
Cake day: August 17th, 2023

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  • Fruit: dehydrate, freeze, or alcoholic fermentantion. Some fruit have special methods, like sulphured apples or bletted medlars.

    Vegetables: easiest thing is to pack in brine of 3Tbl per Qt, leave at room temperature or a little cooler for a week before eating. I alway throw in some onion and garlic because I like it that way. Lasts like 6 months at room temperature. Most vegetables have additional special traditional preservation methods, but that fermented pickle in brine works for pretty much all of them.

    If you want to be more specific with which foods you need to preserve, I can provide more options.

    I’m writing a book on food preservation, ama.


  • Hey! We do have common ground! More frequent small towns/villages would definitely be a good thing. Idyllic, even. I don’t know how to get there from here though.

    In my area it’s not really zoning laws; it’s just economics of scale. There used to be a convenience store/hardware/feed store just like 5 miles from my place. It went out of business 30 years ago when they put walmart and lowes in the city. If it were back, i could probably get by with a horse and buggy.