Michael / Chgowiz 🎲🎲Looks like they turned out great! The roast is venison from a deer I harvested in 2024 - the last of that one. Potatoes, carrots and green beans canned from last year's garden harvest. Homemade sourdough dinner rolls.
SeaFury 🦜🍃I made pickled onion last night. The colour is so awesome 🥰 it is just red onion. I poured boiling vinegar/water/salt (half/half/tablespoon) solution over it. 12 hours later the red came out! #preserving
hanktank61Homemade Indian -inspired British Piccalilly.
Cauliflower is always too much for us two.
Bel-pepper, onion and other veggies always in the neighbourhood.
Spices and herbs too.
Two jars like on the photo filled for the price of one in any Dutch supermarket.
Amount of vegetables in homemade version is 54 %
The most expensive in the supermarket has 34 % vegetables.
Homemade is more spicy too.
Just like the recipe said, I ended up with 9 pint jars of spaghetti sauce. And soon I'll be starting seeds for the 2026 garden! Wonder what I'll get to preserve next autumn/winter?
Here's the recipe I used - USDA (pre 2025) approved.
https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/spaghetti-sauce-without-meat/
In progress - the last of the frozen tomatoes from last autumn's harvest finally being made into spaghetti sauce.
Once it gets to the proper thickness, into the canner it goes!
GangaPresenting: the jar of dehydrated purslane.
#Food #dehydration #preserving #foodPreservation #FromTheKitchen #WhatIAmCooking
The #purslane has been snipped into pieces and larger stems discarded, then whizzed in the high speed food processor* for 15 secs to make a nice slightly coarse paste to dehydrate. It took two completely full and compressed blenderings. I am having a cuppa before I spread onto sheets for the dehydrator.
I use a small stationery scissors at this stage - the stems of leaves are treated individually so I can remove juicy tops and side leaves very easily and discard anything too thick.
I had some ideas while making this paste. It would be AWESOME if I added onion and garlic as well and dehydrated the mix.
Also, the paste would ferment really well, I think, under its own liquid if I added salt.
So things to try for future purslane pickings.
*I often regret purchasing this large processor - it doesn't handle small jobs at all. But when you have a large chopping, slicing, grating, dough making etc job, it is so good. I just don't have them very often.
#Food #FromTheKitchen #WhatIAmCooking #Preserving #FoodPreservation #Vegetarian
Lots of purslane in your garden?
Here's how to dehydrate it https://www.youtube.com/watch?v=unSICmONyPY
and how to ferment it https://www.outdoorapothecary.com/purslane-recipe/
#FromTheGarden #Food #Purslane #FromTheKitchen #Preserving #Fermenting
Drying purslane two ways
warkolmfor those that do #preserving and #pickling and what not, are the glass clip top jars any better or worse than reusing old jars (eg vegemite, peanut butter, garlic etc)?
I have found the jars with metal lids tend to rust a bit if you are doing pickles, so I am not super keen on going down the mason jar route
Belinda D’AlessandroGot tomatoes tipping into “too ripe”? Turn them into small‑batch tomato jam with spring onion, garlic, ginger, sage & rosemary. Perfect on ham sandwiches or roast leftovers. Recipe: https://bdabooks.com.au/Blog/2025/preserve-like-an-aussie-tomato-jam/
#TomatoJam #Preserving #Cooking
#TomatoJam #Preserving #Cooking