Archive for the ‘Preservation’ Category

Apple Cider

Thursday, October 7th, 2010

The Possibility Alliance graciously loaned us their cider press for the day, and we used it to its fullest, pressing 14 gallons of delicious apple cider over the course of the afternoon.  We used 4.5 gallons to ferment into hard cider/apple wine, 2.5 gallons for apple cider vinegar, 3 gallons for fresh drinking cider, and gave away the remaining 4 gallons to our neighbors and whoever stopped by.

Cucumber Relish

Tuesday, August 17th, 2010

We canned cucumber relish using the recipe in the Ball Blue Book, and it is quite, quite, quite delicious.  The only part we changed is that we used part apple cider vinegar and part white vinegar.  The process was great too, because you do the prep work on day one, let it sit, and do the canning on day two.  It’s broken down into enough steps that it doesn’t seem like as much work.

And we discovered- believe it or not- peanut butter and relish sandwiches are incredible.

Zucchini and Carrot Pickles

Wednesday, July 28th, 2010

We’re pickling just about everything these days. Here’s another one we did, following the directions at How to Pickle Anything.  We used Zucchini, Carrot, Basil, Garlic, and Onions.  Mmmmmmm.

Brined Garlic

Saturday, July 24th, 2010

The Possibility Alliance gifted 20ish heads of garlic to us that were in immediate need of being used due to early harvesting or split, damp heads. Some was already molding even.

So, how do we use up that much garlic before it goes bad?  Ferment it.

From what we’ve read in Wild Fermentation by Sandor Ellix Katz, it will keep its pungency for sauteing.  Also,  I would assume it would be especially potent raw garlic medicine with the added lacto-life.

The most time consuming part was peeling the cloves.

Brined Garlic


  • Garlic
  • Salt
  • Water

Peel all your garlic cloves, and put them in whatever sized mason jar you anticipate filling. The cloves sink in the brine, so don’t worry too much about filling the jar all the way if you don’t have enough. Your brine solution should be approximately 3/4 Tbsp/1 cup water. Mix up enough brine to cover the garlic and set it off in a nice place to ferment. We put ours in the basement, and we’ll stick it in the fridge when it smells nice and fermented. Since it’s so warm now, we’ll probably leave it out 2 or so weeks.

Apricot Jam

Friday, June 25th, 2010

The food preservation has already begun!  We canned 10 1/2 pints of apricot jam, froze 7ish pounds of apricot halves, and are making more jam in the next day or two.  The apricots came from West Orchards out of Macon, MO.  We got to go pick apricots with one of the owners, Dan West, and had a wonderful time talking with him and getting to know another great food producer in the area.  We highly recommend going out to see their orchard and eat their delicious fruit!

Dan also told us about some projects he’s researching like a parabolic solar still for fermenting and distilling the fallen fruit to produce ethanol that powers his mowers and machinery.  Very interesting, amazing stuff happening!

You can visit them online at