Only have the freezer that's part of our fridge, so I cook down tomatoes for one hour into a simple sauce, spoon into canning jars and freeze small batches. Also gazpacho soup, which I don't freeze just eat fresh, and salsa, which does freeze well.
Great simple dish that uses tons of tomatoes, zucchini, potatoes and basil: VeggieTian. Makes a grea lunch with a few black beans thrown on for protein, or great dinner , I even had leftovers for breakfast.
Since hubby like to stock on meat we don't have a lot of space in the freezer. But I could most definitely can the sauce. Would love the recipe for your Gazpacho soup and Salsa I am going to have to try the Tian, I saw you were sweet and gave us the recipe in our recipes section. Thank you so much! Been looking for a good clean lunch to have and that sounds like a good one.
Mostly root vegetables, my favorite is parsnips and turnips together. Cabbage and cucumbers of course. I've been experimenting with fermenting small batches, or just a single jar at a time since it's not always possible to have a big yield. I haven't gotten it down to where it's perfected to my (or our) liking. Just a matter of getting the right amount of salt to make it sour enough but not too salty. I'm also experimenting with hot peppers this year. Did a jar of salsa that I really like.
I have a really large fermenting crock that is excellent but I'm looking to get a smaller one, or an inbetween one.
The thing about fermentation is you don't want to heat your finished product or you will kill the beneficial goodness of the food. But, it keeps on the counter for some time, while it continues to ferment, or in the refrigerator for a month or more.
I love sauerkraut too. Do you remember when you could get Vlasic sauerkraut in the refrigerator section? That was when it was live food. Now it's sitting on the shelf with the rest of them which means it was probably pasturized and heated to the point that it kills the good bacteria! So, if you want the benefits of live cultures, you just have to make it yourself!
Yes, you can use any type of container that is glass, ceramic or plastic. I prefer the first two choices. If you decide you want to invest in a fermenting crock, I have a good recommendation but not off the top of my head... I'll have to get back on that.
yea unfortunately I find a lot of things are better if we do them ourselves. Did you buy a culture to get it started? Good to know, I prefer glass myself. Would love to see where you would recommend buying a crock.
No, I didn't buy a culture, just used the natural method.
Here's my crock, I have the 10 liter size but would like to get the 5 liter too. TSM Brand. It's from Europe, from Poland I think and customized; it has a water reservoir at the lid that makes it unique.
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