Harvest Eating Podcast-plant Based Vegan Recipes

In today’s show, I discuss some basic methods of canning such as water bath & pressure canning and some ideas of what foods lend themselves to each method. I also discuss using fermentation in all its forms to preserve foods for later consumption as well as increased nutritional values and fewer anti-nutrients. Also included below is a basic sour pickle recipe, see recipe on Harvest Eating website. I have been practicing many types of preservation since 2004, these include: water bath canning pressure canning dehydrating freeze-drying fermentation cheesemaking & yogurt making cultured dairy (creme fraiche, clabber, butter, marscapone, etc.) Through these trials I’ve made many great things, and some not-so-great things. But in the end, my ability to preserve foods for later consumption or simply to improve their taste, texture, or nutritional content has grown substantially. I find these home-ec projects to be very fun & rewarding. My hope is this episode gets you interested in