Hi Ashley, I love historical food preservation methods. We have green beans preserved in salt and my husband made salt pork the old way. We just hung a few jugs for sap season. I've been sorting my garden seeds and planning our garden. We are going to try to grow a year's worth of at least three vegetables: potatoes, winter squash and cabbage. Of course, that could change. We might end up with a year's worth of tomatoes, corn and onions. 😂
Can you speak to the medicinal qualities of garlic being preserved or damaged in the pickling process? I too, can relate to planting hundreds of bulbs, having planted 30 cloves, 2 yrs ago, to 300 last fall, and planning to use my bride's front suburban front lawn to plant more this coming fall and spring. Useless grass for garlic and other veggies is a no-brainer for me, a little harder for my sweetheart. "What will the neighbor's think !?!" My reaction: I wish they would "think".
while we shopping in wong mart lol , i noticed that all the potted meat and vienna sausages were gone , nothing on the shelves , poor people have bought them all ? and soda crackers . but the president is about to say how wonderful life is , DELL computer just had a large lay off thousands .
I love historical food preservation ideas! I am always looking for simple, less mechanical ways (sun dehydrating, oil lamps, candles, mortar and pestle, sun dried or smoked fish, etc) I don’t eat meat, but this is an excellent skill to know how to do, so I am going to try it out & if all goes well, I will gift it to someone. Thank you for your vast knowledge & sharing it with us!! I feel so blessed to have found you.
I appreciate all you do and share. I look forward to your posts. I have used many of your canning recipes, and I've learned a lot about foraging. Thank you so much.
Hi Ashley, I love historical food preservation methods. We have green beans preserved in salt and my husband made salt pork the old way. We just hung a few jugs for sap season. I've been sorting my garden seeds and planning our garden. We are going to try to grow a year's worth of at least three vegetables: potatoes, winter squash and cabbage. Of course, that could change. We might end up with a year's worth of tomatoes, corn and onions. 😂
Can you speak to the medicinal qualities of garlic being preserved or damaged in the pickling process? I too, can relate to planting hundreds of bulbs, having planted 30 cloves, 2 yrs ago, to 300 last fall, and planning to use my bride's front suburban front lawn to plant more this coming fall and spring. Useless grass for garlic and other veggies is a no-brainer for me, a little harder for my sweetheart. "What will the neighbor's think !?!" My reaction: I wish they would "think".
Thank you for the great reminder of potting meats!! Not something I have done in the past but will be keeping it in mind for the future.
I got a hold of several pounds of lemons and have been running them thru the freeze dryer this week. They come out beautifully!!
Thank you for all the fantastic information you share with us.
The Invisible Rainbow is a fantastic book by Chelsea Green Publishing!
sorry about my rant , , thanks for the post , enjoyed it as always
while we shopping in wong mart lol , i noticed that all the potted meat and vienna sausages were gone , nothing on the shelves , poor people have bought them all ? and soda crackers . but the president is about to say how wonderful life is , DELL computer just had a large lay off thousands .
Thank you Ashley for another wonderful newsletter.
I was wondering if you have any recipes for shrubs?
I love historical food preservation ideas! I am always looking for simple, less mechanical ways (sun dehydrating, oil lamps, candles, mortar and pestle, sun dried or smoked fish, etc) I don’t eat meat, but this is an excellent skill to know how to do, so I am going to try it out & if all goes well, I will gift it to someone. Thank you for your vast knowledge & sharing it with us!! I feel so blessed to have found you.
I appreciate all you do and share. I look forward to your posts. I have used many of your canning recipes, and I've learned a lot about foraging. Thank you so much.
Ashley,
you do an amazing job with your info sharing. Accurate, informative, inspirational. The timing on the pickled garlic was perfect!!
Thanks,
Tom