I’ll have plenty of opportunity for self discovery because I am not leaving the damn house again until this is over. I stocked up on produce that could be dried, canned, frozen, and pickled. I have flour, grains, frozen eggs, and my garden is already producing pea shoots. You couldn’t drag me out of here. That was more than a week ago, and I’ve been keeping busy readying for a long period of time at home.
If you bought more eggs than you can use, freeze them! I always have whites in the freezer left over frozen making noodles, but whole eggs are useful too.
If you are new to canning, this is the book to get you started. You don’t need fancy equipment to peserve- some sort of rack for the bottom of the pot can be fashioned from tuna tins or even biscuit cutters. A jar lifter is nice but tongs work too. Your jars need enough room for 2 inches of water to cover them, so keep it in mind when choosing a pot. Can only high acid foods in a water bath canner- everything else requires a pressure canner.
Corn relish is easy to make and will be welcome on the table in the throes of a pandemic or in happier times. I tend to make it with some red cabbage if I have it for the extra colour. Honestly, just chuck whatever you want in there. Onions, bell peppers, celery, cucumber- it all adds a nice crunch. Generally you want 1 part vinegar to 2 parts water. Don’t skimp on the salt. Use whatever vinegar you like as long as it is 5% acidity ( mot commercial vinegar is).
Don’t bin the cobs from the sweet corn! It makes excellent jam/ jelly to spread on toast. It tastes like honey.
Dandelion also makes good wine/ jelly and even battered and fried fritters. I have not tried dandelion head tempura but am told it works. The leaves are of course edible when young. I have been told the roots can be roasted and ground up to use like coffee. I have not tried it and would suggest reading up on it if you have any health issues that could be made worse by a diuretic. You should always read up , generally speaking.
To make your fresh herbs last longer, remove them from the stems, plunge into cold water, then drain and dry thoroughly. Store in a tightly closed bagin the fridge. I don’t like zipper bags for this as they are too heavy. Inexpensive lightweight bags do a better job. You can rinse and reuse the bags several times. Don’t bin the stems! They’re wonderful in soup. Freezethem with your vegetable peelings ( carrot, celery, etc) and you’re set to make vegetable stock when needed. Herbs can also be frozen or dried for longer storage.
I hope this has given you some ideas for preserving what you have for future use. I will warn you though- dehydrated green beans and corn make a very attractive snack so put up extra because they tend to disappear when hungry people are looking for a little something to nibble.
See you later!