Putting Up Food

Bookmark and Share

If you'd like to share your thoughts on our Putting Up Food article, please do so here. We'd love to hear what you think!

By: Alexandra Shirley | Sep 27, 2011 10:13 PM | Permalink
I love the idea of supporting our local growers by buying up all their produce near the end of the season. Keeping fruits and vegetables in their natural state for as long as possible before you consume it is always a good idea as we are learning how important raw food is to our diet. I am excited to learn more about this at this conference I have signed up for in Arlington this October (Takebackyourhealthconference) as Jason Wrobel will be there giving demos on raw food prep, etc. Canning food destroys so many important enzymes in your food, that I have been dehydrating my excess food lately, but need to purchase one where you can set the temperature more precisely. Does anyone know of a good brand to buy?

By: | Sep 24, 2011 08:36 PM | Permalink
My husband and I are seniors now but, Ido not know how to cook small as I raised 4 children!! So when I cook soup I fix what I call a bucket of soup. This may be Fagioli, Veggie beef. chicken & dumplings or whatever veggies that sound good. There is always enough to freeze a couple of bowls for a meal one day when we have been shopping to the grocery store or to church on Sunday or out to the flea markets or where ever. We do love to eat. so think ahead. Spaggetti is a good one to fix and freeze some! To fix dumplings get a Rotisserie chicken and debone it. Why spend 30 minutes cleaning raw chicken off the cabinet and where ever else. I love to cook but I am looking for a few short roads. Also for those that like to fix Chicken salad get the Rotisserie chicken. Sam's Club is very careful with theirs so I know they are always good! So thats my input on fixing and also freeze in card board containers and glass. Thanks. Norma Martin

By: Guillermo Payet | Dec 19, 2011 02:51 AM | Permalink
Canning tomato sauce can be time consuming and costly when I have to simmer the sauce all day (hours and hours!) to get rid of all the excess water to get nice thick sauce. I discovered years ago if I put the raw tomatoes in the freezer, when they thaw the water can be easily drained off. As the tomatoes ripen I just wash them, cut out the core and bad spots, cut them into smaller pieces and cram as much as I can into the freezer containers (I use ice cream buckets). No need to wait for bushels and bushels of tomatoes to process them. Thaw the tomatoes then carefully drain it. Then I run them through my manual sieve and simmer for a just a couple hours or until thick enough. The trick is having enough freezer space!

By: Susana Lein | Sep 24, 2011 10:21 AM | Permalink
Thank you for an excellent, informative and timely newsletter for the fall season. I will forward to my customer list!

With appreciation for your work in growing local, truly sustainable farms and communities,

Susana Lein

Berea, KY


By: Laura Owens | Sep 23, 2011 11:20 PM | Permalink
We, along with our farmer neighbors, have had a great late season of fruits and veggies, so I'm dehydrating them! Everything from heirloom tomatoes, pears, squash, herbs, and more. These we offer on Local Harvest for sale or I use in our teas. I will be using the squash in soups all winter too. Dehydrating them is easy, quick, and I just store them in large zip bags. These also make great little gifts for the holidays!

By: Sara Restauri | Sep 23, 2011 09:38 PM | Permalink
We've been busy putting food up this year. We've canned about 80 quarts of tomatoes, along with pints and quarts of dilly beans, pickled peppers, peaches, cucumber pickles, jam...and this weekend we're putting up a half bushel of pickled beets. I keep track of this (and our CSA boxes and other cooking adventures) on my blog, http://mavieenfood.com/. I hope that other people will give canning a shot -- it's not that tough, and it's well worth the work! It final product tastes so much better than anything you can buy canned from the store.

By: Clare Templeton | Sep 23, 2011 05:24 PM | Permalink
Thx Erin for the white bean/tomato salad recipe, a keeper. Yay glass storage but if you;re in earthquake zone give 'em bubble wrap, packing material jackets for the long term. For freezing corn, electric carving knife is great--I steam blanch briefly, many people don't blanch at all. For green beans I rummage the bin for 3" long (be your own artisan). Favorite books for time-tested help: Rodale Cookbook and Deaf Smith ditto.

By: Kathy & Ralph Packard | Sep 23, 2011 05:24 PM | Permalink
One of the best books I've ever used for canning information and/or recipes is Putting Food By by Janet Greene, Ruth Hertzberg, and Beatrice Vaughan. I have the 4th Edition which was published (and I purchased) in 1988. It is dog eared now and has plenty of food stains on/in it to show that I have truly used this one. I often get asked to borrow it and I'll lend it out for a week...two at the most, because I don't want to lose this invaluable book.

I think you might be able to find a copy on Ebay or perhaps Amazon.com (a new version)...but I love this edition.

Happy Putting Food By, Kathy, Misty Meadows Farm, Payneville Kentucky

By: AC Sutherland | Sep 23, 2011 05:12 PM | Permalink
Just want to advise against storing anything, especially freezing and/or heating any food you plan to eat in plastc containers. It is well know that the chemical of the material breaks down under extreme temps and will contaminate the food. The food packaging companies, owned by the chemical companies primarily, nor the FDA, USDA or even the EPA require adequate testing for these materials and the long term effects of the chemicals on people, adults and children alike. I only store foods in glass jars and urge those who care about their health to use glass, especially for any hot foods, foods for the freezer, etc. (and no, I do not work for a glass company!).


By: | Sep 23, 2011 04:39 PM | Permalink
Any suggestions for easy canning? I've always preserved by freezing because it's so quick and easy, but I've completely run out of space this bountiful year -- and the tomatoes keep coming.

By: rachel whetzel | Sep 23, 2011 04:31 PM | Permalink
Timing is PERFECTION!! I've been interested in root cellars for a while now, but only just YESTERDAY placed the Root Cellaring book on my wish list!! I read the free sample on my Kindle, and I will own it one way or another!! lol (to the poster with the apartment Q, the book has suggestions even for those people I hear!!)

By: | Sep 23, 2011 04:00 PM | Permalink
I just read your latest newsletter. What can people do who like to preserve food, but live in an apartment?
Guillermo Payet says:    (Dec 19, 2011 12:00 AM)


Back to the September 2011 Newsletter