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.
I always go for garlic, chili, corriander seed & onion seed in the brine, that makes even the blandest veggies tasty as
Ah, a fellow connoisseur I see. Do you add enough chili to make them spicy?
Have you tried onion, garlic, fenugreek, coriander, chili? I did a duck and a rattlesnake that way this summer and they were both indescribably delicious on crackers.
Bletted Medlars sounds like a Gaelic insult. Or a band name.
Bletted … wut?
That sounds like something my bro would do…. To in-laws….(okay so his in-laws are awful? Even by the standards of in-laws (there also fairly meddlesome)
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.
I always go for garlic, chili, corriander seed & onion seed in the brine, that makes even the blandest veggies tasty as
Ah, a fellow connoisseur I see. Do you add enough chili to make them spicy?
Have you tried onion, garlic, fenugreek, coriander, chili? I did a duck and a rattlesnake that way this summer and they were both indescribably delicious on crackers.
Bletted Medlars sounds like a Gaelic insult. Or a band name.
Bletted … wut?
That sounds like something my bro would do…. To in-laws….(okay so his in-laws are awful? Even by the standards of in-laws (there also fairly meddlesome)
:D https://www.homeorchardeducationcenter.org/arboretum-blog/medlar-delicious-ancient-amp-rotten
So bletted means over ripe? Interesting fruit! Thanks for the link.
I…. Uh…. Wonder if I can get a dwarf variety to go next to the dwarf Meyer…..
You can, yeah. They can be grafted to m series rootstocks.
Okay, so I can get 1 Tim Berners-Lee, but where do I get the other two?
You forgot about non-alcoholic fermentation.
Edit: wow, downvotes from some salty alcoholic dipshits.
dude the downvotes are because the entire vegetable section is about lactic acid fermentation, so your comment is just factually wrong
It's okay to be wrong... just maybe think about whether it's your own mistake before calling people alcoholic dipshits