Description
As the growing season begins, it
is also time to think about what you want to do with your bounty!! Not only
eating it during the season, but what to do with the extra...not letting it go
to waste!!
Plus saving locally grown produce
& fruit taste sooo much better than traveled store bought. But you need to
preserve & store it correctly to really enjoy the flavor. That means either
canning, freezing, roasting or drying properly. Then this year I want to try
fermenting...
For the freezing process, I spend
the time to learn which veggies & fruits can be & how to... The process
can take some time to do, but having that full flavor & freshness in the
dead of winter is worth the time!!
I have been using the 'Ball Complete Book of
Home Preserving' http://www.freshpreserving.com

This year I purchased a new book
for more info: 'So Easy to Preserve' http://setp.uga.edu/book.html

Then I also use the 'FoodSaver'
to keep the air out & from getting freezer burn which ruins the
taste...YUCK!! 
http://www.foodsaver.com/vacuum-sealers/
Canning: hot water bath or
presser canning, different foods require different processes. Besides books, I
have also been very lucky to get incredible info & guidance from my friends
Jim & Candy who got me started in canning over the phone...
For info & recipes, besides
the 2 books (the new book, this will be my 1st year to try it) above here's
another one that I have found some good recipes 'Blue Ribbon Preserves'
http://www.blueribbonpreserves.com
I have not done fermenting or
made sourdough before... So I'm making my 1st sourdough starter from scratch!!
You use raisins as apart of creating the starter, which turns them into
fermented raisins...YUMM!! They are great to use in baked goods like cinnamon
buns & peanut butter cookies...wonderful flavor!!
It is a long process to create
the starter from scratch, but the flavor should be worth it!!
