Lets explore some of the best ways to store food safely long term, so you can ensure your family is well-fed and prepared for anything.

16+ Ways to Preserve Food for Your Family: longstanding ways to preserve food by canning, fermenting, dehydrating & more. Learn Today!!

There are many ways to store meat without a refrigerator. Smoking, curing, brining, canning, dehydrating, freeze-drying, and more.

There are many ways to store meat without a refrigerator. Smoking, curing, brining, canning, dehydrating, freeze-drying, and more.

Create Your Own Homestead: Do what you can to learn simple living techniques. Homesteading is a rewarding way to live!

16+ Ways to Preserve Food for Your Family: longstanding ways to preserve food by canning, fermenting, dehydrating & more. Learn Today!!

Bumper crop of eggplant in the garden?Learn how to preserve eggplant by freezing and dehydrating to enjoy it all year long!

I had read that you can dehydrate cottage cheese, so I told Mike about it. He doesn’t eat much cottage cheese, and we rarely cook with it, but I go through phases where I really enjoy it every day. The problem is, sometimes it goes bad before I can finish a large container. We decided to buy both large curd and small curd cottage cheese. The large curd was for me to eat and the small curd for dehydrating. We figured the small curd would dehydrate faster. as soon as I've got a few racks empty, I'm going to try large curd. Mix Well The first thing to do is make sure it’s thoroughly stirred to get an even mixture of curds and liquid. I spread some out on fruit leather trays. Some I made ¼ cup plops from some. I lightly spritzed the trays with unflavored no-stick spray. This was dried at 115 degrees for about three days. A Bark They both dried into a bark. In the end, I decided that it was easier to store it all together, rather than trying to keep portions separated. I ate some dry and it was extremely hard. I played around with rehydrating it. Soaked as-is First, I took a little just as it is and soaked it in water. Five Hours Later It took five hours of soaking, but it rehydrated perfectly. I simply drained the water off and ate it. I couldn’t tell it had been rehydrated. Coarse Grind and Powder While waiting for the first batch to rehydrate, I wondered if smaller bits might rehydrate faster, so I buzzed it in the food processer before soaking it. then I decided to run some through my Magic Bullet to powder it fine. Whole, coarse grind, and powdered I found that the coarse grind and the powdered cottage cheese both took about three to four hours. (Don’t know for sure, I took a nap and it was four hours before I checked it again.) The result was that the ground cottage cheese did rehydrate faster, but I didn’t care for the texture. It was almost like clumpy milk. I’m thinking it might work in casserole recipes, but for just regular eating, I found the whole dried cottage cheese more palatable. From this point, I guess it’s up to personal preferences as to what you may like.

Various methods can be used for preserving meats to eliminate the need for refrigeration. Before the use of pressure-cooking to "can" meats, meats were

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Now that it’s dehydrated, what are you going to do with it? Remember, dehydrated food is concentrated, it doesn’t take as much as it would of the fresh ingredients. The simplest way to rehydrate vegetables is to add them directly to soups and stews. Mushroom Buttons Some foods don’t need rehydration and can be eaten as-is. · fruits · leafy veggies such as cabbage, mushrooms, and tomatoes Rehydrating Pork in Water You can rehydrate most foods in cold water. However, for an interesting variation, you might rehydrate them in other liquids. Bullion Meat stock Vegetable juice Fruit juice Most foods usually rehydrate in one or two hours. If you need to soak them more than two hours or overnight, they should be refrigerated. Cottage Cheese took 5 Hours Rehydrating Dried Foods Chart University of Florida Cooperative Extension Service Below is a chart put together by the University of Florida Extension Service. Use this as a guideline. Depending on the size and dryness of your food, actual rehydrating times may vary. Fruit 1 cup dried: Water Minimum Soaking Hours Apples 1 ½ c 1/2 Pears 1 ¾ c 1 ¼ Peaches 2 c 1 ¼ Veggies 1 cup Dried: Water Minimum Soaking Hours Asparagus 2 ¼ c 1 ½ Beans, Lima 2 ½ c 1 ½ Beans, green snap 2 ½ c 1 Beets 2 ¾ c 1 ½ Carrots 2 ¼ c 1 Cabbage 3 c 1 Corn 2 ¼ c ½ Okra 3 c ½ Onions 2 c ¾ Peas 2 ½ c ½ Pumpkin 3 c 1 Squash 1 ¾ c 1 Spinach 1 c ½ Sweet Potatoes 1 ½ c ½ Turnip & other greens 1c ¾

If you love Rootbeer, you'll love this canning recipe for: Rootbeer Jelly! You can also use: Cream Soda or other Flavored Sodas and BEST of all . . . You can even make Dr. Pepper Jelly! (I'm sure it cooks the caffine right out.) Oh, HEAVEN! Can you imagine the possibilities with all of the different flavors of soda. I just think canning is soooo ExCiTiNg! Here's How You Make It: 2 cups Root Beer Soda (or whatever soda you choose) 6 cups Sugar 1 cup Water 1 Bottle Liquid Pectin Combine all ingredients EXCEPT pectin. Heat to boiling stirring to dissolve sugar. Add pectin. Stir consantly and bring to a boil and boil hard for 30 seconds. Ladle into clean hot jars and process in a Waterbath Canner for 7 minutes. Check to make sure all the jars have sealed by tapping the lids. Store any unsealed jars in the fridge. Here's the Recipe PDF: Preserve It . . . Canning Corner: Root Beer Jelly Recipe PDF ENJOY!

Stoneware Pickling Crock Weights When pickling and fermenting fruits and vegetables, the foods must be submerged in the brine to prevent unwanted microbes from growing on exposed areas. Stoneware Pickling Weights are designed just for this purpose and are sized to fit our 1-, 3- and 5-gallon Stoneware Pickling Crocks. The two semi-circular, heavy stoneware pieces are easy to insert and rest on top of food inside the crock, creating the downward pressure needed to keep foods submerged for proper fermentation.

Honey-Spiced Fuyu Persimmons

The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes [Ball Home Canning Test Kitchen] on Amazon.com. *FREE* shipping on qualifying offers. The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes

Here is the recipe for the French Onion soup base and then how to make the soup when you are ready to serve.

There are many ways to store meat without a refrigerator. Smoking, curing, brining, canning, dehydrating, freeze-drying, and more.

Yields 7 quarts

Ingredients: 600 grams zucchini 600 grams sweet eating apples 400 grams sugar 3 tablespoons grated lemon zest 150 ml fresh lemon juice ...

How to home pressure can parsnip

Canning smoked fish is a slightly different process than canning regular fish. Learn everything you need to know about how to can smoked fish!

Canning pulled pork has been another recipe that has been on my "to do" list. My hubby slow barbecued a pork butt so that I could can up the shredded pork and

Do you have a food dehydrator sitting in the cupboard? Check our our tips and ry one of these fabulous dehydrator recipes.

Pork 'n' Beans go with pretty much anything you can grill, smoke, or barbeque! Make up a batch exactly the way you like 'em and pressure can them for later.

Yes, you can dehydrate radishes! Here's a fun tutorial to help you preserve those radishes.

It is stunning to me how much the world of information around canning, preserving and DIY food arts has expanded in the last couple of years. When I first started this blog in early 2009,

Homestead meat curing uses traditional methods to add flavor and preserve meat. if you raise meat, it's a great skill to add to your homesteading skillset!

If there is one thing that I have learned over the last almost four years of writing and posting on Facebook is that inspiration can motivate you to do great

Yields 7 quarts

Easy instructions on how to freeze bok choy without it turning mushy. This no blanching method is great for keeping bok choy crisp for stir fries and soups.

Canned Salmon Tutorial: This tutorial will show how to can salmon using a pressure canner. I am using sockeye salmon we catch in a net at the Fraser River.

Today, we're making gravlax to show you the basics of curing fish.

A wonderfully delicious and versatile gift, or a perfect treat to keep!

These 10+ easy home canning recipes will help you preserve the summer harvest for all year use. Step by step tutorials and tips for easy home canning!