Getting Creative with Preservation

Over the past few years, I’ve been slowly expanding my repertoire of produce preservation methods. Two summers ago, I started canning, simple things like fruit butters and applesauce to begin.  Last year, after acquiring our chest freezer, I revved up my freezing. I also started making jams, canning fruit slices and even infused a jar of vodka or two.

This year, I’m all about the infusions and finding some more creative shelf- or freezer-friendly ways to put my summer produce to use. There are pestos, of course — basil, arugula and garlic scape varieties, for starters — and salsas and pickles and fruity sorbets.  Soon there will be compound butter. I plan on freezing some apple cinnamon waffles and maybe some peach scones.  Perhaps I’ll even freeze a batch of taquitos while corn and peppers are still in season.  If you want to do the same, here’s a little preservation guide to get you started.

Canning:

If You’re Going to Can, Do It Safely! Supplies You’ll Need

Freezing:

Infusing:

Pickling:

Note: Be very cautious when adapting any canning recipes from books or websites.  I only feel comfortable doing so because of my food engineering background and understanding of the intricacies of canning science. Use only trusted, tested recipes when canning.

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