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Found 2 results

  1. I figured this would be a great topic to start a new thread on as I would love to hear what others are doing. I am canning, my first real attempt, and cannot wait to try new recipes. I have not seen that book, but will head to the library and see if they have it.
  2. We are starting to get a mite overwhelmed by our CSA bounty, and I want to save some it via lactofermentation. For the unititated, lactofermentation is a type of pickling which does not use vinegar, but salt. and time, in an anaerobic process. The salt kills the bad buggies that cause decay, and favors the growth of lacto-bacilli, which convert the sugars and starches in the vegetables into lactic acid, This preserves the vegetables for a long time, especially if they are refrigerated. The cultures remain alive even when refrigerated and are widely believed to be beneficial to health, es
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