Learning from Our Grandparents: A Journey into Preserving Foods

In today's fast-paced world, where convenience sadly often trumps tradition, there lies an invaluable treasure trove of knowledge in the practices of our grandparents. One such cherished skill is the art of preserving fruits and vegetables. 

This age-old tradition, rich with history and flavour, not only connects us to our roots but also offers a delightful way to savour the seasons all year round. As we delve into this timeless practice, let's explore the joys and benefits of preserving, guided by the wisdom of our grandparents.

A Glimpse into the Past

For many of our grandparents, preserving was not just a hobby but a necessity. Before the advent of refrigeration and global food supply chains, preserving the bounty of each season was essential for ensuring a steady supply of food throughout the year. 

Techniques such as canning, pickling, salting and drying were passed down through generations, each method honed to perfection with meticulous care.

Why Preserve?

Preserving fruits and vegetables offers numerous benefits, making it a worthwhile endeavour even today:

Seasonal Savour: By preserving, you can enjoy the taste of summer strawberries or autumn apples even in the depths of winter.

Reduced Waste: Preserving helps in reducing food waste by extending the shelf life of fresh produce.

Healthier Options: Homemade preserves allow you to control the ingredients, avoiding excessive sugar and artificial preservatives.

Cost-Effective: Buying produce in bulk during peak season, or even growing your own, and preserving it can be more economical than purchasing out-of-season imports.

Sustainable Living: Preserving is a step towards self-sufficiency and reducing reliance on commercially processed foods.

Getting Started: Basic Techniques

Let's explore some fundamental preserving techniques, as imparted by our grandparents:

1. Canning

Canning is a method of preserving food by sealing it in airtight containers. There are two main types: water bath canning and pressure canning.

Water Bath Canning: Ideal for high-acid foods such as fruits, jams, and pickles. The process involves submerging jars in boiling water for a specified time.

Pressure Canning: Necessary for low-acid foods like vegetables, meats, and soups. It requires a specialised pressure canner to achieve the high temperatures needed to safely preserve these foods.

2. Pickling

Pickling involves soaking fruits or vegetables in a vinegar solution, often with added spices. This not only enhances the flavour but also helps in preservation. Pickled cucumbers, onions, and beetroots are classic favourites.

3. Drying

Drying is one of the oldest methods of food preservation. It involves removing the moisture from fruits and vegetables, inhibiting the growth of bacteria, yeasts, and moulds. Sun drying, oven drying, and using a dehydrator are common methods.

4. Freezing

Freezing is a simple and effective way to preserve a wide variety of fruits and vegetables. Blanching vegetables before freezing helps in retaining their colour, texture, and nutritional value.

5. Salt

Preserving Foods with Salt: An Age-Old Technique

This method, deeply rooted in history, has been vital for preserving meats, fish, and vegetables long before the advent of refrigeration.

Salt works as a preservative by drawing out moisture from food via the process of osmosis. This creates an environment where bacteria and other microorganisms find it hard to thrive, thus preventing spoilage. There are a few traditional ways to use salt for preserving food: dry curing, brining, and fermenting.

Dry Curing: This method involves rubbing salt directly onto the food. Commonly used for preserving meats, such as bacon and ham, the food is coated with a generous amount of salt and left to cure in a cool, dry place. This process can take anywhere from a few days to several weeks, depending on the size and type of meat.

Brining: Brining is ideal for both meats and vegetables. It involves dissolving salt in water to create a brine solution. Foods are then submerged in this salty liquid for a period of time. For instance, traditional British pickles are often made by soaking vegetables in a brine before adding vinegar and spices.

Fermenting: Fermentation utilises salt to encourage the growth of beneficial bacteria while inhibiting harmful ones. Sauerkraut and kimchi are classic examples where vegetables are mixed with salt and left to ferment, developing a tangy flavour and rich nutritional profile.

Using salt to preserve food not only extends its shelf life but also enhances its flavour. Embracing this ancient method can reconnect us with culinary traditions and provide healthier, preservative-free options. So, next time you have an abundance of fresh produce, consider reaching for the salt – a simple yet effective preservative.

Tips from Grandma’s Kitchen

Sterilise Jars: Always ensure your jars and lids are thoroughly sterilised to prevent contamination.

Use Fresh Produce: The quality of your preserved goods depends on the freshness of the fruits and vegetables you start with.

Label Jars: Don’t forget to label your jars with the contents and date of preservation.

Store Properly: Keep your preserves in a cool, dark place to maintain their quality and extend their shelf life.

Embrace the Tradition

Preserving fruits and vegetables is more than just a practical skill; it's a celebration of nature’s abundance and a homage to the wisdom of our ancestors. As you embark on this journey, take the time to sit with your grandparents, listen to their stories, and learn their techniques. Their hands-on experience and tips will enrich your understanding and make the process all the more rewarding.

In a world where instant gratification often overshadows patience and effort, preserving fruits and vegetables teaches us to slow down, appreciate the seasons, and take pride in our culinary heritage. So, gather your fresh produce, roll up your sleeves, and let’s get preserving – the way our grandparents did, with love, care, and a touch of nostalgia.

Fermentation Techniques You Can Use at Home

Fermentation, an ancient preservation method, has seen a resurgence in recent years due to its health benefits and culinary potential. 

By harnessing the power of natural microbes, you can transform basic ingredients into flavourful, nutritious foods and beverages. Here are some simple fermentation techniques you can try at home.

1. Vegetable Fermentation

One of the easiest and most rewarding fermentation projects is fermenting vegetables. The classic example is sauerkraut, but you can ferment almost any vegetable.

Ingredients:

Fresh vegetables (e.g., cabbage, carrots, cucumbers)

Sea salt or pickling salt

Water (if making a brine)

Steps:

Prepare the Vegetables: Clean and chop your chosen vegetables.

Salt the Vegetables: For dry salting, sprinkle salt directly onto the chopped vegetables and massage it in to draw out moisture. Alternatively, dissolve the salt in water to create a brine and submerge the vegetables.

Pack the Jar: Place the salted vegetables in a clean jar, pressing them down to release more juice and remove air bubbles.

Ferment: Cover the jar with a loose lid or cloth and leave it at room temperature. Check daily to ensure the vegetables remain submerged in the brine. Taste after a few days and continue fermenting until the desired flavour is achieved.

Store: Once fermented, seal the jar with a tight lid and store in the refrigerator.

2. Kombucha

Kombucha is a fermented tea known for its tangy taste and probiotic properties.

Ingredients:

Tea (black, green, or a blend)

Sugar

SCOBY (Symbiotic Culture of Bacteria and Yeast)

Starter tea (unflavoured kombucha from a previous batch or store-bought)

Steps:

Brew the Tea: Boil water and steep the tea, then dissolve sugar into the hot tea. Allow it to cool completely.

Combine: In a large glass jar, combine the cooled tea, SCOBY, and starter tea.

Ferment: Cover the jar with a cloth secured with a rubber band and let it ferment at room temperature for 7-14 days, depending on your taste preference.

Bottle and Second Fermentation: Remove the SCOBY, reserve some kombucha for the next batch, and bottle the rest. You can add fruit or herbs for flavour during this stage. Seal the bottles and leave them at room temperature for 2-3 days to carbonate before refrigerating.

3. Sourdough Bread

Sourdough bread, with its tangy flavour and chewy texture, is a favourite among home bakers.

Ingredients:

Flour (preferably strong bread flour)

Water

Salt

Sourdough starter (a mixture of flour and water colonised by wild yeast and bacteria)

Steps:

Maintain the Starter: Feed your starter regularly with equal parts flour and water. Ensure it is bubbly and active before baking.

Prepare the Dough: Mix the starter with more flour and water to create the dough. Let it rest, then add salt.

Bulk Fermentation: Allow the dough to ferment at room temperature for several hours, folding it periodically to develop gluten.

Shape and Proof: Shape the dough and let it proof (rise) until it’s ready to bake. This can take several hours or overnight in the fridge.

Bake: Preheat your oven with a baking stone or Dutch oven. Bake the bread until it has a deep, golden crust and sounds hollow when tapped.

4. Yoghurt

Homemade yoghurt is a simple and satisfying project that requires just milk and a yoghurt culture.

Ingredients:

Milk (whole, semi-skimmed, or skimmed)

Yoghurt culture (store-bought plain yoghurt or a commercial culture)

Steps:

Heat the Milk: Heat the milk to 82°C (180°F) to denature the proteins, then cool it to 43°C (110°F).

Inoculate: Stir in the yoghurt culture.

Incubate: Keep the mixture warm (around 43°C) for 4-12 hours. A thermos, yoghurt maker, or warm oven can help maintain the temperature.

Chill: Once the yoghurt has set, refrigerate it to thicken and develop flavour.

5. Fermented Beverages: Kvass and Ginger Beer

Kvass and ginger beer are traditional fermented drinks with unique flavours.

Kvass Ingredients:

Rye bread

Water

Sugar or honey

Yeast (optional)

Flavourings (e.g., raisins, mint)

Ginger Beer Ingredients:

Fresh ginger root

Sugar

Water

Lemon juice

Ginger beer plant (GBP) or a combination of yeast and lactobacillus

Steps:

Prepare the Base: For kvass, soak toasted rye bread in water, add sugar or honey, and yeast if using. For ginger beer, make a ginger syrup by boiling grated ginger with sugar and water, then cool and add lemon juice.

Ferment: Combine the base with GBP or yeast mixture. Allow it to ferment at room temperature for a few days.

Bottle and Carbonate: Strain and bottle the liquid. Leave at room temperature for 1-3 days to carbonate, then refrigerate.

Final Thoughts

Fermentation at home is a rewarding process that connects you with traditional methods of food preservation. It can be as simple or as complex as you like, and the results are not only delicious but also beneficial for your gut health. Happy fermenting!

Preserving Food with Salt: A Timeless Tradition for the Modern Home

In our previous post we featured almost every food preservation technique with the exception of salting. Please read on...

In a world where fresh produce is often just a short trip to the supermarket away, the art of preserving food might seem like a relic of the past. 

However, with the rise in interest towards sustainable living and reducing food waste, preserving food at home has regained its relevance. One of the oldest and most effective methods is using salt. 

This time-honoured technique not only extends the shelf life of your groceries but also adds a unique depth of flavour to your culinary creations. Here, we explore how you can utilise salt to preserve food at home, ensuring you make the most of your fresh ingredients.

The Science Behind Salt Preservation

Salt has been used for millennia to preserve food. The primary reason for its effectiveness lies in its ability to draw moisture out of food and create an environment that is inhospitable for bacteria and mould. By reducing the water activity in food, salt helps to prevent spoilage and extend the longevity of perishable items.

Methods of Salt Preservation

There are several ways you can use salt to preserve food at home, each suited to different types of ingredients and desired outcomes.

Dry Curing:

Suitable for: Meats, fish

Method: Dry curing involves rubbing food with a mixture of salt and other spices. For example, to make your own cured bacon, you can coat pork belly with a mix of salt, sugar, and spices, then leave it to cure in the refrigerator for several days. This method not only preserves the meat but also infuses it with rich, complex flavours.

Brining:

Suitable for: Vegetables, poultry, meats

Method: Brining involves soaking food in a saltwater solution. This method is particularly popular for preparing poultry before roasting, as it helps to keep the meat moist and flavourful. For vegetables, such as cucumbers, brining can lead to delightful homemade pickles.

Salt Packing:

Suitable for: Fish

Method: This ancient method is still widely used, especially in the Mediterranean region. Fresh fish is layered with coarse salt, then packed tightly. The salt draws out moisture, resulting in a firm, preserved product that can last for months.

Fermenting with Salt:

Suitable for: Vegetables

Method: Fermentation is a unique preservation technique that involves beneficial bacteria. Salt helps to create the right environment for these bacteria to thrive while preventing the growth of harmful pathogens. Sauerkraut and kimchi are prime examples of this delicious and healthful preservation method.

Tips for Successful Salt Preservation

Quality of Salt: Use high-quality, non-iodised salt for preserving food. Sea salt and kosher salt are excellent choices due to their purity and texture.

Proportions Matter: Too little salt can fail to prevent spoilage, while too much can make the food inedibly salty. Follow recipes carefully to ensure the correct balance.

Storage: Store your preserved foods in a cool, dark place. For items like cured meats and fermented vegetables, refrigeration can further extend their shelf life.

Hygiene: Ensure all utensils and surfaces are clean before starting the preservation process to avoid contamination.

Benefits of Salt Preservation

Reduces Food Waste: By extending the shelf life of your food, you can significantly reduce waste and make the most of your groceries.

Saves Money: Preserving food at home is often more cost-effective than buying commercially preserved products.

Enhances Flavour: Salt preservation techniques can deepen and intensify the flavours of your food, adding a new dimension to your meals.

Supports Sustainable Living: Learning to preserve food is a valuable skill that promotes self-sufficiency and sustainability.

Preserving food with salt is an ancient practice that remains relevant and beneficial in modern households. Whether you are an avid cook looking to explore new flavours or someone aiming to reduce food waste, salt preservation offers a versatile and rewarding way to make the most of your fresh ingredients. So, the next time you find yourself with an abundance of produce or meats, reach for the salt and embark on a culinary adventure that connects you with a timeless tradition.

Happy preserving!

Food Preservation Methods at Home: A Guide to Keeping Your Pantry Stocked and Fresh

In today’s fast-paced world, reducing food waste and maintaining a well-stocked pantry can be a challenge. 

However, with a few simple food preservation methods, you can ensure that your groceries last longer, saving both money and resources. Here’s a guide to some of the most effective home food preservation techniques.

1. Freezing

Freezing is one of the easiest and most convenient methods of food preservation. Almost any type of food can be frozen, from fruits and vegetables to meat and baked goods. The key is to properly prepare and package the food to prevent freezer burn and preserve quality.

Blanching vegetables: Before freezing vegetables, blanch them in boiling water for a few minutes, then plunge them into ice water. This process helps retain their colour, flavour, and nutrients.

Packaging: Use airtight containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.

2. Canning/bottling

Canning involves placing foods in jars and heating them to a temperature that destroys microorganisms and inactivates enzymes. This method is particularly useful for preserving fruits, vegetables, and homemade sauces.

Water bath canning: Suitable for high-acid foods like tomatoes and pickles. The jars are submerged in boiling water for a specified amount of time.

Pressure canning: Necessary for low-acid foods such as meats and vegetables. A pressure canner reaches higher temperatures than boiling water, ensuring the safety of the preserved food.

3. Drying

Drying removes moisture from food, which prevents the growth of bacteria, yeasts, and moulds. It’s one of the oldest preservation methods and can be done using several techniques.

Air drying: Ideal for herbs and some fruits. Hang bunches of herbs in a well-ventilated area away from direct sunlight.

Oven drying: Suitable for fruits, vegetables, and meats. Set your oven to a low temperature (around 60°C) and leave the door slightly open to allow moisture to escape.

Dehydrators: These appliances provide a consistent temperature and airflow, making them perfect for drying a wide variety of foods.

4. Fermentation

Fermentation is a natural process where microorganisms like yeast and bacteria convert carbohydrates into alcohol or acids. This method not only preserves food but also enhances its nutritional value and flavour.

Sauerkraut and kimchi: These fermented cabbage dishes are rich in probiotics and can be made with a simple mixture of salt and spices.

Yogurt and kefir: Fermenting milk with specific bacterial cultures creates these tangy, probiotic-rich dairy products.

Pickling: Using a brine or vinegar solution, you can ferment cucumbers, carrots, and other vegetables to create tangy, preserved snacks.

5. Vacuum Sealing

Vacuum sealing involves removing air from the packaging before sealing it, which helps to extend the shelf life of foods by reducing oxidation and preventing the growth of aerobic microorganisms.

Vacuum sealers: These machines are a worthwhile investment for those who regularly buy in bulk. Use them to seal meats, cheeses, and even prepared meals.

Jar sealing: Some vacuum sealers come with attachments to seal jars, which is excellent for preserving dry goods like rice, flour, and nuts.

6. Jamming and Jelly Making

Preserving fruits as jams or jellies is a sweet way to extend the life of your harvest. The high sugar content in these preserves inhibits the growth of microorganisms.

Making jam: Combine fruit with sugar and pectin (a natural gelling agent) and cook until it reaches the desired consistency.

Storing: Pour hot jam into sterilised jars and seal. Properly sealed jars can be stored at room temperature for several months.

7. Root Cellaring

For those with the space, a root cellar can be an excellent way to store root vegetables, apples, and other hardy produce. The cool, humid conditions of a cellar help to keep these foods fresh for extended periods.

Temperature and humidity: Maintain a temperature between 0°C and 4°C with high humidity (85-95%) to keep produce from drying out.

Ventilation: Ensure proper airflow to prevent mould growth and spoilage.

Mastering these food preservation methods at home not only helps reduce waste but also ensures you have a diverse and delicious array of foods available throughout the year. Whether you’re freezing, canning, drying, fermenting, vacuum sealing, making jams, or using a root cellar, these techniques can help you make the most of your groceries and enjoy the fruits of your labour for months to come.