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Post by michelle on Aug 13, 2010 7:39:59 GMT -5
I am part of an online challenge to learn to preserve food using means other than water bath and pressure canning.
So far we've done lacto-fermenting, which I was already familiar with.
This week we are preserving in oil. I have some Asian varieties of eggplants and some heirloom tomatoes that I will put up.
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Post by benshelpmeet on Aug 13, 2010 17:33:37 GMT -5
Dear sister Michelle,
This method sounds interesting, please share what you have learned and share recipes, I'd like to give it a try.
Have a great day!
P.S. Please PM me and send me your address, I have misplaced it. Thank you so much for the buttons! We really enjoyed separating them all up into groups.
Love, ~sister Darlene~
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Post by michelle on Aug 16, 2010 9:01:28 GMT -5
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Post by michelle on Aug 16, 2010 9:01:51 GMT -5
I put up tomatoes and eggplants in oil. I did them in pints. To the eggplants I added a 1/2 teaspoon of oregano and to the tomatoes a 1/2 teaspoon of basil. Both got 2 tablespoons of red wine vinegar and then I covered with oil.
They have to sit for a month before I try them.
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mjr
Full Member
Posts: 115
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Post by mjr on Aug 16, 2010 14:16:50 GMT -5
Michelle, This sounds neat. What is the shelf life of this method of preserving? Do you just leave an inch of head space when adding oil, put the lid on and secure with the ring?
When I was younger my step-mom used to make homemade strawberry preserves and she would use a paraffin wax seal. I'm not sure what other type of items you could us this type of seal on, 'cause she wouldn't process her preserves, just fill the hot, sterilized jars and pour wax over.
I've canned homemade applesauce in the past but it has been a while.
~ Mary Jo
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Post by michelle on Aug 16, 2010 14:52:10 GMT -5
I know that they both will keep food for at least several months.
You are exactly right with what I did. I left a bit of headspace and put on an old lid (one that had already been used in water bath canning) and put the ring on it.
I am shaking them daily for the time being, to make sure that the vinegar, oil and herbs stay mixed.
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Post by Tyler's Helpmeet on Aug 24, 2010 14:38:34 GMT -5
Sounds interesting but costly because of the oil.
When you get to preserving by dehydration check out dehydrate2store.com.
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