Misc Secrets to Preserving Food Fast When You're Running Out of Time

[Old Gray Mare]

Fair use.
My Secrets to Preserving Food Fast When You're Running Out of Time
Melissa K. Norris - Modern Homesteading
When the harvest race is on you need some ways to quickly preserve the harvest when you either don't have a lot of produce at once or don't want to can things up. Here are some of my favorite methods to quickly get the harvest preserved.
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View: https://www.youtube.com/watch?v=ixIl_anrKvE

Run time 27:54

 

[Old Gray Mare]

I've posted this elsewhere on the board. It is a good end of garden pickel.

Tourshee Pickle

3 quart water
1 quart vinegar
½ cup salt (not iodized)
Bunch of dill – cut root off and drop in whole
Garlic Cloves (6-8)
2 tablespoons Coriander seed
Veggies: Cauliflower, cabbage, carrots, celery, Italian peppers, string beans, baby cucumbers, green tomatoes (pierce with fork) - I usually slice in half or quarters depending on size.

The vegetables should be fresh and firm. Don’t use broccoli. It gets mushy. Use only green tomatoes. Not even a little tiny bit of pink. Pierce the peppers and the green tomatoes so the brine can get inside them. Don’t be afraid to add more garlic cloves for flavor.

Make sure the brine covers the vegetables or whatever is floating on the surface will get a gray mold and spoil. Don't worry if a few of the coriander seeds float to the top. They always do. I use a clean gallon pickle jar and cut the cabbage into wedges so that they would fit thru the mouth of the jar but then can be used to hold the other veggies below the surface of the brine. Someone in the family told me; If you use red radishes, the red color will come out and color the other vegetables in the pickle.

A piece of wax paper under the lid will help to keep the metal lid from rusting due to the acid and salt in the brine.