Here’s to APPLES! In all their glory. Red, yellow, green and everything in between. Sweet, tart, big, small. Here’s to apples one and all.
People have long understood that apples were “good for you” even before nutrition was understood. We’ve all heard the aphorism “an apple a day keeps the doctor away“. It appeared in print in America in 1913, one of the first public appeals targeting parents especially, correlating good health with eating ‘nutritiously’.
It likely originated from a similar proverb that first appeared in a Welsh publication in 1866. Though a different rhyming format, the message is the same: “Eat an apple on going to bed and you’ll keep the doctor from earning his bread.”
Apples are probably the most well known fruit in the world. They are nutritious and delicious and grown in most parts of the world – especially the northern hemisphere. They originated in Central Asia – east of the Caspian Sea, and by the 1500’s apple seeds had made it to Europe. When Europeans began transoceanic travel, apples were carried to the Americas and dispersed throughout the world.
Currently, there are literally thousands of different kinds of apples – in every variety, colour and flavour; they’re eaten fresh, cooked into savoury dishes, made into desserts and drank as juices, ciders, wines and teas, and are even a popular vinegar. They are free of fat, cholesterol and sodium, a great source of dietary fibre and vitamins, and help lower blood sugar levels, benefitting heart health. Much of the apple’s fiber is found in its peel, so don’t peel your apples unless you have to.
I discovered a few years back that in most cases the apples on our supermarket shelves can be up to a year old. Whaaaaat!!! Sometimes well over a year old. In fact, the apples you’re buying this week are likely from the previous years’ harvest, having been kept in cold storage since last season – allowing us to have “fresh” apples year round. At the is risk of being too critical, there really is no other way if we want to eat apples all year long. Where did we think they came from anyway?
We know that apples in North America generally ripen between August and October. When we buy an apple in May, we’ve gotta know that the earliest it could have been picked was last fall. But to keep the steady supply that we’re used to, it was likely picked even before then.
Its a sign of our times that we want to have everything ALL the time. Well, there’s a cost to the sense of entitlement we’ve gotten used to.
If you want REALLY “Fresh” apples, plant an apple tree. If that’s not possible, get to know you’re neighbours – there are lots of backyard gardeners looking for people to share their apples. A few years before our own apple tree began producing, we had asked a neighbour down the alley if we could have some of theirs. At the time, they were putting them all to good use, but the time came that their health became an issue and they could no longer keep up. We connected, and we’re happy to pick the apples, leaving them a box for eating, and cleaning up the dead fall that attracts wasps. We can help each other out. If you don’t have such a neighbour, ask when you’re out on a walk and see an apple tree in need of attention. Or ask on Facebook if someone knows of someone who’d like their apples picked in return for sharing them. Or shop at Farmer’s Markets.
In central Alberta, some apples start ripening in August, and some don’t ripen till after Thanksgiving – with everything in between, so the harvests of homegrown apples are endless. Some apples are great for eating fresh, some are good baking apples, and still some are only good for making juice, but every edible apple has an important role to play in the gardener’s kitchen.
* Did you know?
Apples are actually BERRIES. Botanically, a berry is a fleshy fruit that develops from a single flower and contains two or more seeds. They are characterized by a soft, fleshy pulp and thin, outer skin – so with this definition, berries include bananas, grapes, tomatoes, pumpkins and watermelons. And interestingly, raspberries, black berries, strawberries and cherries – are not berries.
What to do with all those apples that are ready now, and needing to be taken care of?
Well for starters – Apple sauce . . . . . here are a whole lotta ideas of what you can do with fresh apples when they’re at their BEST.
Apple sauce is generally a purée made of apples. It can be made with peeled or unpeeled apples and can be spiced or sweetened. It is inexpensive and is widely popular in North America and some parts of Europe. Personally, I am not a fan of long cooked apple sauce that is pressed through a screen. I like the texture of apple pieces so I much prefer ‘fresh’ apple sauce, made on the spot with fresh apples softened over medium heat for less than 20 minutes. I am not opposed to canning it as a preservation method, but I want to see apple pieces.
Apple butter is a thick, smooth fruit spread made by slow cooking apples with sugar and spices till the apples caramelize, resulting in a concentrated, deeply flavoured preserve. Essentially it’s apple sauce taken to a whole new level. The name refers to its rich spreadable consistency – butter like, not because there’s any butter in it. It can be spread on toast like jam, used as a topping for pancakes, waffles and crepes – used as extra flavour when making muffins or cakes, or even served as a type of chutney with pork roast.
Your crock pot is the perfect way to make it; long a low is the key. Start with apples, add a little apple juice if desired, and sweeten to taste with brown sugar. We’re talking HOURS here, so adjust your thinking – expect it to take about 10 hours. Stir every once in a while to check consistency. Add the warming spices of cinnamon, nutmeg and cloves. My general rule of thumb is to use 1 part cinnamon : 1/2 part nutmeg : 1/4 part cloves. For instance: 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves. *hint: cloves are pretty strong so if you’re not used to them, start with less and go from there. That’s why many recipes call for a ‘pinch’ of cloves. If I was starting with a LOT of apples, I’d start with 1 Tbsp cinnamon, 1 + 1/2 tsp nutmeg and 3/4 tsp cloves. Remember, a little cloves goes a long ways and you cannot take it out if you change your mind, so best to start with less if you’re not accustomed to the strong taste, and adjust later as you decide. You’ll have to do your own taste testing and adjusting since only you know the quantity of apples you’re cooking down. You’re the boss.
You’ll enjoy the aroma in the house as much as you’ll enjoy the finished product. As the liquid evaporates, you can decide when enough is enough. You can take the extra step of pureeing it in the blender for an extra smooth texture, or not. You’re in charge. If you choose to puree it, you might want to continue to cook it down a little longer afterward. You’re looking for a glossy dark spreadable consistency.
*hint: if you’re planning to puree in the blender at the end, no need to peel the apples. Just remove the stem, core and any damage spots that offend you.
Make a little or make a lot. Store a jar in the fridge for several weeks, or can it in small jars for extended shelf life or to give as gifts. Apple butter is a strong spread, so use small jars: 1/2 pints (250 ml). 10 minutes in a hot water bath is sufficient. That’s 10 minutes AFTER the hot water bath returns to a rolling boil remember. Click HERE for instruction on hot water bath canning.
Apple pie is the quintessential North American dessert. It is symbolic as a representation of ‘home’ – “as American as apple pie” is an appropriate saying. Not surprisingly, it originated in the 14th century in England, immigrating to North America when the English did. It is generally double crusted (pastry both above and below), and the upper crust may be solid or latticed. The ingredients are pretty basic: apples, sugar and cinnamon, but there are a hundred variations. The best apple pie is always the way your gramma used to make it, whatever that means to you.
In our house, we serve it with vanilla ice cream. Dan likes to eat it with a slice of sharp cheddar cheese melted on top, or better yet, a thin layer of sharp cheddar underneath the top crust. He also likes to cook one or two in the fall – in the smoker. For the smoked apple pie, we’ll often opt for a streusel toppling instead of a top crust.
Apple Crisp is apple pie the easier way – when you want a quick, but wonderful dessert. It’s pretty basic, hard to mess up, and like apple pie, the best apple crisp is what your gramma used to make. It’s the perfect dessert to make when you have a lotta apples on hand.
Filling: 6-10 nice sized fresh apples, peeled and chopped coarsely 2 Tbsp brown sugar 1 tsp cinnamon 2 tsp lemon juice Topping: 1/2 cup cold butter diced into small cubes 1 cup brown sugar 1 cup old fashioned oats 3/4 cup unbleached flour 1 tsp cinnamon Directions: Preheat oven to 350 F and grease an 8×8 baking dish 1. In the prepared baking dish, add apples, sugar, cinnamon and lemon juice. Stir to combine. 2. In mixing bowl, stir together topping ingredients except the butter. When all is thoroughly mixed add the butter and using a pastry cutter or two forks, or your hands, cut the butter into dry ingredients. When the butter is consistently about the size of peas, you’re done. Spread evenly on top of the apples, and gently pat it down. *hint: in our house, we make about 4 x this amount and refrigerate the remainder in a wide mouth jar. Dan likes to use it during the week – for a lotta things. 3. Bake about 45 minutes till golden brown and bubbly. Remove from the oven and cool slightly. Plan to serve warm with vanilla ice cream.
Apple Crisp, Pear Crisp, Plum Crisp, Raspberry / Blueberry or Blackberry Crisp / Peach Crisp / Apricot Crisp / Rhubarb Crisp . . . . . you name the fruit – and you can probably make a great Crisp out of it.
Fruit CRISP / Fruit CRUMBLE / Fruit COBBLER – what are they? and what is the difference?
Crisp and Crumble are pretty much the same thing – except for the OATS. Crisp has oats in the streusel topping, Crumble does not. Every thing else is the same. Fruit Cobbler is similar, but the topping is a batter, like a sweet, richer biscuit dough. It is spooned over top the fruit mixture and it can be loose, allowing the fruit to bubble through, or it can be a complete cover. All are delicious and interchangeable depending on personal preference. Dan prefers Crisp, but sometimes its too much sugar for me, and I prefer a cobbler.
Apple pie cake So many different recipes for using apples in cake. I first tasted this cake pictured at a funeral in the fall. The woman who made it kindly passed the recipe on to me, and its become a favourite in our house. She called it apple pie cake because there’s a bottom and top layer with filling in the middle. Its a good name.
1 Tbsp cinnamon 1/3 cup brown sugar + 1/3 cup brown sugar 1/3 cup white sugar 1/2 cup butter softened 2 eggs 1 tsp vanilla 2 cups unbleached flour (can substitute half for whole wheat flour) 1 Tbsp baking powder 1/2 tsp salt 1/2 cup milk 2 large apples peeled and diced (or some dried apples cut with scissors) 1 Tbsp melted butter Directions: preheat oven to 350 F. Prepare a loaf pan by greasing or flouring or use parchment paper. 1. Combine cinnamon and 1/3 cup brown sugar and set aside 2. Using mixer, cream butter with remaining brown sugar and white sugar. Add eggs and vanilla and mix till smooth. 3. Sift flour, salt and baking powder together. Add to egg mixture alternately with milk, mixing with a spoon only till all is moistened. Batter will be quite stiff. 4. Spoon half the batter into the greased and floured loaf pan and spread it evenly. 5. Spread half the chopped apples over top the bottom layer of batter, then sprinkle half the cinnamon brown sugar mixture over top the apples. 6. Stir remaining apples gently into remaining batter. 7. Spoon apple batter over top the apple layer in the loaf pan. till completely covered. Sprinkle remaining cinnamon sugar mixture over top. 8. Bake 40 minutes, then drizzle melted butter over the top, and continue baking another 10 minutes or so. Test by pressing centre of cake with your finger. When it bounces back, insert a toothpick to see if it comes out clean. 11. Remove from oven and let cool in the pan 15 minutes. Gently loosen edges with spatula and then gently slide out.
Apple Muffins a recipe taken from my well used and well loved recipe book FLAVORS OF HOME by my friend Patti Shenfield (a few slight adaptations to my preference) 4 cups peeled and diced apples 1 cup sugar 2 eggs lightly beaten 1/2 cup butter melted 2 tsp vanilla 2 cup unbleached flour (or substitute half for whole wheat flour) 2 tsp baking soda 2 tsp cinnamon 1/2 tsp nutmeg 1 tsp salt optional: 1 cup walnut pieces Directions: preheat oven to 350 F 1. In large mixing bowl stir together apples and sugar 2. In another bowl stir together eggs, melted butter and vanilla. Pour into apple-sugar mixture and combine . 3. In another bowl, sift together dry ingredients. Add to apple-egg mixture and stir gently till moistened. Stir in nuts if using. Spoon batter into 18 greased muffin tins. Top with the following streusel topping if desired. Bake 15-20 minutes till bounces back from touch and toothpick comes out clean. Streusel Topping: Combine 1/3 cup brown sugar, 1/3 cup chopped nuts, 3/4 tsp cinnamon Sprinkle over top each muffin before baking.
Apples in Salads 1. Toss diced apples with mixed greens, toasted walnuts, dried cranberries, and a simple vinaigrette for a crisp and refreshing salad that’s perfect for any day.
2. A Waldorf salad is a fruit and nut salad generally made of celery, fresh apples, walnuts, and grapes, dressed in mayonnaise, and traditionally served on a bed of lettuce as an appetizer or a light meal. The apples, celery, and grapes can all be green, which harmonizes the color palette of the dish. Or brighten it up with beautiful red apples and red grapes.
3. Adding sliced or chopped apples to a coleslaw is wonderful! This one to the left is fresh cabbage and kale chopped, with chopped apples kept white with lime juice. The vinaigrette dressing was apple cider vinegar sweetened with a little honey and some light oil. I threw in some freeze dried cranberries for colour.
Apples for Breakfast
Apple Pancakes Chopped unpeeled apples tossed into pancake batter. Top with a big dollop of fresh apple sauce.
Apple Waffles Shredded apples in waffle batter, topped with fresh apple sauce.
– Apple Dumplings – Apple Fritters – Apple Cheesecake – Apple Jelly – Apple Turnovers – Apple Strudel – there are literally thousands of recipes for using fresh apples. Look around you, ask others what their favourite apple recipes are. Make this an APPLE AUTUMN.
But what about preserving the Excess?
What about those apples we cannot use IN the season? Typical ways to preserve are: freezing, canning, dehydrating and freeze drying. Many freeze in 4 cup amounts to use in apple pies later. Many make apple sauce to freeze or can.
When I had all five kids at home, I canned and dehydrated in a big way. But my needs are different these days. Nowadays I do most preserving in small batches – so much easier. I generally don’t freeze, but I’m not adverse to canning apples. If I do – I would more likely can them in pint jars: sliced with a light lemon syrup, and I would serve them for breakfast or on top of yogurt.
My preferred ways of preserving apples at this point in my life though, are juicing and dehydrating.
Apple Juice
I have a steam juicer that I wouldn’t want to be without. I use it every summer starting when the apples come on. Let’s face it, not all apples are great eating apples. We inherited some very old apple trees when we bought the house we currently live in. Years ago, the apple trees that grew in Edmonton didn’t even have names. They had numbers. The apples weren’t wonderful but its all we had at the time, and they were good for juicing. They started dripping from the tree mid August attracting the wasps. Annoying. Another tree in our yard – was ready to pick the end of August, so as a family activity on our around Labour Day, we picked what amounted to a few hundred pounds most years. We used them all for making juice. Click HERE for Late Summer Days Should Smell of Hot Apple Juice.
Some apples are not beautiful and not great to eat fresh – that’s okay. Juice them! Throw in the last of your cherries for something special.
Pure apple juice.
Apple Cider Vinegar You can make apple cider vinegar by covering apple scraps with water. Or you can simply make it with the juice or freshly pressed apple cider you already made. After a couple of weeks, the apple juice (or cider) you didn’t process (can), will begin to naturally ferment. This is not a bad thing. It just starts to get ‘fizzy’, which I love. Enjoy it. But don’t expect it to stay in that state forever, its on a ‘natural’ journey. The fizzy juice will get fizzier and fizzier, until it seems to have peaked, and then it ‘breaks’. Not so fizzy anymore, not so delicious. That’s okay. Its just preparing to turn into vinegar. Pour it into a clean glass jar, cover it with a breathable lid secured with an elastic band of the jar ring, and set it on the back of your counter where you won’t forget about it. Make a note of your ‘start date’.
Every day or two you will stir it to keep it aerated. This video below is EXCELLENT instruction on how to make your own apple cider vinegar using juice or apple scraps. I highly recommend it.
Dehydrating apple slices and apple leather.
dehydrated apple rings, peeled, cored and sliced. Some cinnamon sugar coated ones are hiding here and there for a special treat.
apple leather, rhubarb leather, raspberry, cherry, plum, peach . . . . Easy to do, great to have on hand
I really hope you’ll find some inspiration here to make the most of the apples you find this year. It’s one of those wonderful foods that WANT to grow in northern Alberta – it only makes sense to me that we find every way we can to benefit from them.
Beautiful. Sweet or tart. Crisp and crunchy. Nutritious and Delicious. Juicy and refreshing. Firm. Fresh. Fragrant. Easy to grow in Alberta. Great and easy snack food. Easy to incorporate into everyday meals and recipes. How does a food get better than that? I want to hear all about the ways you use fresh apples at your house.
Number 1 reason to grow anything for me, is always nutrition, number 2 reason is level of difficulty to grow, and my number 3 reason is its functionality. Win on all counts with squash, and the variation available is literally from A to Z: Acorn Squash to Zucchini. There are hundreds of types of squash, ranging from the classics like zucchini and pumpkin to the just plain weird. If you’re a relatively new gardener, I highly recommend sticking with some tried and true varieties like zucchini, spaghetti squash or butternut. Once you have some success, start to branch out trying to grow types you’ve never grown before.
There are two basic groups of squash: Summer and Winter. The difference essentially boils down to their harvest stage.
Summer squash can be planted directly outdoors by seed, although they’re often started a couple weeks ahead indoors. It grows in a cylinder type plant with the fruit coming out from the middle area. The fruit begins to develop within about 50 days after planting outdoors (so about mid July). The flavour and texture are mild, with both the flesh and the immature seeds eaten together. Beginner gardeners are sometimes tempted to let zucchini grow bigger, but they are much tastier and tender when picked young and immature – averaging 6 – 8 inches/15-20 centimetres long. And the more you pick when they’re young and tender, the more the plant will continue to produce. Letting one go for weeks to reach the size of a canoe, signals the plant to stop producing. So you may win the award for the biggest zucchini but you waste the entire season on something that didn’t even taste good. While young zucchini is often cooked, it is also often eaten raw, and it has a relatively short shelf life – best eaten within a week of picking.
Winter squash has hard, thick skin that are not eaten, and the flesh has a denser texture, with more distinct flavours between types. While all winter squash have unique tastes, I would describe the general flavour over all, as sweeter than summer squash, with a nutty hint. To me, they taste like ‘autumn’. The texture of the flesh is firm and very dense, sometimes to the point of being difficult to cut with a knife. The hard, thick skin that is also difficult to cut with a knife, protects the squash and gives it it’s extra long shelf life.
Is squash good for you? YES! Winter squash is packed with essential nutrients including vitamins A, B and C. The fiber helps with gut health, and other nutrients can contribute to a decreased risk of certain diseases and improved blood pressure.
Before planting: Choose a spot that gets LOTS of sun. Squash plants are heavy feeders so mix a generous amount of aged manure or compost into your planting area (roughly 50% of the existing soil).
It’s best to get a jump on the season by starting seedlings indoors, but beware: seedlings can get very big and lanky so don’t plant in the house before three weeks before you expect to plant outdoors. Starting squash from seed is easy. Make sure you have a warm spot set out – above 20 degrees C is ideal. Or set your tray on top of a heated matt. Using a soil-less seed starter (soil-less) mix, plant 1 or 2 seeds in each starter pot.
Keep the soil-less mix moist and the seeds will germinate in about a week. Give them as much light as possible and they’ll grow quickly. Once the seedlings are 2 weeks old transplant them into an all purpose plant soil. Keep in a very sunny window or under the lights and continue to keep moist. Squash roots are delicate and the plant will go into shock if they’re disturbed. Transplant very gently, so as not to disturb the roots.
TIP: Since winter squashes need up to 110 days to maturity, it is best that they are grown as transplants in our northern gardens. TIP: Leave a fan blowing on your young seedlings as they grow in the house to help to grow heartier plants and to reduce some seedling diseases. Research has shown that stem diameter can be increased by providing seedlings with constant air movement from an oscillating fan.
I’ve read recently that zucchini should do well in big containers. I’ve never tried that, but I am inclined to do so this upcoming growing season. I have a couple of big planters on my patio, and I have a trough in a nice sunny location. I love planting indeterminate tomatoes in it as it has an arbour, but in the interest of rotating crops, I’m always looking for an alternative. The advantages it seems, are that their roots stay warm and I can better control the watering. Taking the time to work some compost into the trough (or pot) would be important, as squash does best on organic material. Of course a layer of mulch on top is always recommended, whether in the garden or in a container.
Plant seedlings outside after all danger of frost is past, and the soil is warm. Ensure they have full sun. Plant in well-draining, compost-rich soil. Keep the soil consistently moist but not soggy, water regularly. To encourage fruit production, plant pollinator-attracting flowers like cosmos nearby to increase visits from bees and other insects.
For smaller squashes or in limited spaces, consider vertical gardening using an arbour or a string trellis. Winter squash will take more than their fair share of room in the garden, as they send out vines, so plan for that. For years I’ve had mine grow vertically, tying the vines to an arbour or trellis that is strong enough to hold heavy fruit. Growing vertically eliminates the need for a lotta yardage in your garden – perfect for a backyard garden.
*Did you know? the difference between a squash and a gourd is that only that the squash is edible and the gourd is pretty much decorative. The outer skin on the gourd is too thick to make it practical.
Caring for Squash in the Garden Watering: Provide at least one inch deep of water per week, especially during hot, dry periods. Fertilizing: Some recommend feeding squash plants with a balanced vegetable fertilizer or compost tea every few weeks, particularly as they’re fruiting. Personally, I’ve never done this as I start with a good compost base, but I’m thinking I should look into a supplement during the growing season. Pollination: Squash needs pollinators to produce fruit. Plant pollinator-attracting flowers like Salvia, Cosmos or Borage among your squash plants to increase visits from bees and other insects. Mulching: Apply a thick layer of mulch – I use straw – around the root zone to help conserve soil moisture.
TIP: Cutworm prevention – If you’ve had cutworm problems in the past, place a collar around your seedlings right after transplanting. Make collars out of toilet paper rolls, or any plastic container such as a yogurt container with the bottom removed. Insert the collar at least 5 cm / 2 inches in the ground to prevent cutworms from feeding on the stems of your seedlings.
High Yield and Productivity Summer squash plants are known for being substantial fruit producers, with one or two zucchini plants being capable of yielding enough to feed your household and share with friends and neighbors. Think of all the zucchini jokes you’ve heard. If you haven’t had that experience of squash producing abundantly, don’t despair. Simply try again. And again. If you’re not getting enough zucchini, you may have a poor pollination issue. Hand pollinating your female flowers, will help.
* Did you know? Squash are fruits – actually BERRIES. Botanically, a berry is a fleshy fruit that develops from a single flower and contains two or more seeds. It is characterized by a soft, fleshy pulp and thin, outer skin, so with this definition – berries include bananas, grapes, tomatoes, pumpkins and watermelons. Raspberries, black berries, strawberries and cherries, – are not.
A butternut squash plant should be able to yield 4 good sized fruits; other winter squash should yield similar amounts. Squash produce both male and female flowers on the same plant, but if the summer is too cool it may only produce males, which don’t yield fruit. Not much you can do about a cool summer. Female flowers have a distinct squash shaped bulge on its stem.
Remember that while it may be that zucchini is famous for producing an overabundance of fruit, if you don’t pick it continuously, instead leaving a few zucchinis to grow way too big, this will send a signal to the plant to stop producing. You’ll actually be sabotaging your own success.
TIP: Remember to record what and when you plant. It’s helpful to draw a map to help you track planting locations and success each year. This information is important to properly rotate your crops, but also critical to being able to learn from your experience. What went wrong? what did I do right?
Harvesting
Summer squash is picked when its still immature – while the skin is tender and smooth. Many believe the perfect eating size is 6-8 inches, and it is generally eaten without peeling. The most well known summer squash in Alberta is ZUCCHINI, but while all zucchini is summer squash, not all summer squash are ‘zucchini’.
Other varieties of summer squash are: crookneck squash, patty pan squash, and the doppelganger of zucchini – called ‘yellow’ squash, some call it yellow zucchini.
Winter squash is harvested fully mature, after a long growing season. The skin should be hard and not easily punctured with the thumb nail (don’t try too hard as that’s pretty counter productive). Cut the squash off the vine, leaving a generous portion of the stem attached. Harvest before a heavy frost, but most squash can handle a light frost well. Some say that a light frost increases the sugar content, but my counsel is to not to ‘play ‘chicken’ with the frost, you have too much to lose.
Winter squash has separate male and female flowers. The female flower requires pollen in order to produce fruit, but the pollen can come from other compatible species. Pollen is moved by insects such as honey bees, bumblebee, hoverflies, ants and others. If you’re wanting to protect a heritage seed source, then you will not want cross pollination between neighbouring plants. Here is an example of cross-pollination: If you grow acorn squash in the garden and it is pollinated by a nearby zucchini, this year’s fruit will still look like an acorn squash. But if you harvest the seed from that squash, the seed will contain genes from both the zucchini and the acorn squash. If that seed is grown next year, the resulting fruit will look very different – with a combination of characteristics of both parents. This is called a hybrid.
How to Save and Store Seeds: Harvest seeds from full-grown older squashes because their seeds will be fully mature. Carefully cut the squash in half and scoop out the seeds. Wash seeds well in clear water to remove as much of the stringy flesh and slime as possible. Spread on a dish towel and allow to dry completely. Drying can take a week – depends on the humidity in the air.
* Saving squash seeds can be kinda tricky because there are always cross-pollinating with other nearby plants. See footnote 1 How do garden vegetables cross pollinate? see footnote. 2
Vegetable seeds can keep for several years if you store them properly. Seeds should be stored in a cool, dry, dark place. Moisture, heat and light can cause seeds to sprout or rot.
Storing winter squash
If the fruit is fully ripe, hard skinned and blemish free, you should be able to store it in slightly less than room temperature conditions for 3 – 5 months. Make sure there are NO injuries on the skin – as those will be the ‘spot’ where decay will begin.
Yes, I know, you have a friend who says they store their squash till the following summer. I too have such a friend. There will always be those who insist that’s a good thing. It’s not. We’re talking about FOOD, not building material. As with all our food, we should want to eat it when it’s still highly nutritious. The nutritional value, texture and flavour (there is an important correlation between texture, flavour and nutrition), will degrade over its storage life – so the older you stretch it, the less the quality – in every single way. Plan to use winter squash within 4 or 5 months from harvest for best taste, texture and nutrition. That brings you up to February. That’s considered a long time – so be reasonable.
How to save and store seeds:
Vegetable seeds can keep for several years if you store them properly. Seeds should be stored in a cool, dry, dark place. Moisture, heat and light can cause seeds to sprout or rot. Place your seeds in envelopes or make your own envelopes out of foil or waxed paper. Label with name of the seeds and the date (month and year) you harvested them.
* TIP: Once completely dry, place your envelope inside an airtight container.
Here’s an interesting tip I recently read about. To help keep sees dry, place a tablespoon of dry powdered milk in a paper towel or piece of cloth, secured with a twist tie of piece of string. The powdered milk they say, will absorb humidity and keep seeks dry inside an airtight container. I might give this a try this year. I’ll let you know what I think later.
Eating IN-the-season
If you know me at all, you know I’m all about eating IN THE SEASON. Enjoying fruits and vegetables while they are at their very best, “in-the-season” – means eating as much as possible IN the season in which they were harvested, providing their most nutritious offering. Ideally – fresh raspberries, cherries, peaches and watermelon early to mid summer. Fresh tomatoes from July through about November. Fresh apples and plums from mid August through the late fall. Cabbage in the fall and winter. Winter squash from late summer / early fall to January / February. For years, we’ve been trained by supermarkets to think we deserve to eat anything we want, any time of the year. But there is a price to that kind of entitlement. We don’t need to eat everything – ALL the time. We can do just fine without watermelon or FRESH tomatoes in the winter, and without squash in the spring. Personally, I have no desire to eat pumpkin pie in the spring. That just seems all kinds of wrong to me. Some things are meant to eat in the winter – like winter squash. With both summer and winter varieties of squash, we can enjoy a regular harvest of ‘zucchini’ throughout the warm months and store winter squash for months of delicious, healthy eating during the colder times when other vegetables are not so available.
What we cannot eat fresh IN-the-season, we preserve in the best ways available. This is “preserving the excess”.
PRESERVING
Storage Conditions: Proper long term food storage of winter squash is in a cool, dark, DRY place. This will help preserve the nutritional value too. Some winter squash can keep longer than others. For instance, pumpkins and hubbard squash can last longer than acorn squash. Generally ‘long term’ is considered anywhere from 2-4 months) Keep your squash in an area will you will see it often, and off the cement floor. If you tuck it away where you seldom see it, you’ll forget about it and at best, you’re apt to miss the signs of decline.
What are the signs of decline? A squash past its prime will begin to show signs of spoilage. You’ll see soft spots and perhaps mold on the stem. This simply means you’ve waited a little too long, so USE IT NOW! before its too late.
FREEZING: Squash doesn’t lend itself well to fresh freezing. I have found that the texture gets watery and very undesirable. But if you roast it or steam it in the oven it freezes very nicely.
method 1 – steaming: Cut winter squash into wedges, and place on baking dish cut side down. Pour about an inch of water in pan, and bake in 375 degrees F oven till fork tender. Depending on what kind of squash it is, expect it to take between 45 minutes to an hour. Its ready when tender to the fork. You may need to add a little more water from time to time. Allow to cool on counter till you can handle it, then scoop out of the shell and place into a freezer container. Label and date. Freeze up to 3 months.
method 2 – roasting: Cut squash into wedges, put on baking sheet, cut side up. Drizzle lightly with oil, sprinkle with salt and pepper and any preferred seasoning. Bake at 375 till charred, soft and tender to the fork. Allow to cool on counter, then remove the flesh from its shell (I use an ice cream scoop), and place into a freezer container. Label and date. Freeze up to 3 months.
method 3 – roasting: Peel squash and cut into cubes, place on baking sheet, lightly drizzle with oil and sprinkle seasonings. Toss to coat and bake in 375 F oven till fork tender. Cool, then place into freezer container. Label and date. Freeze up to 3 months.
Does it go bad? Sitting in the freezer longer than 3 months will decrease quality significantly. The longer its frozen, the poorer the quality. But no, it doesn’t “go bad”.
Eating winter squash
Winter squash can be roasted to use in salads or served directly on your plate. They can also be made into soups or stews. Who hasn’t tried pumpkin pie? Or pumpkin loaf (like banana loaf), or muffins. One of our favourite cookies in the fall is pumpkin cookies.
This time of year we in my house like pumpkin chowder, pumpkin scones, pumpkin bread, pumpkin muffins, pumpkin cookies, pumpkin cake, pumpkin pie of course, pumpkin dip with gingersnaps, pumpkin pancakes, pumpkin & meatballs over rice, . . . . If you haven’t found a way to enjoy squash – you couldn’t have tried very hard.
If you have a favourite recipe, please share it with me below in the comment area.
Making baby food with winter squash Baby food can be easily made at home. Doing so allows you to take advantage of fresh and seasonal, locally grown fruit or vegetables as well as control the ingredients. You can also adjust the food texture or consistency to whatever stage your baby is at. Winter squash is highly nutritious and its smooth texture makes it easy to dilute with water if necessary, or not if the baby is a little older. It is naturally sweet and appealing. As with all baby food, don’t prepare more than you need for a day.
My personal favourite winter squash for eating is Butternut. Hands down it beats all others in my opinion, so it’s no surprise that its most of what I cook. And my favourite way of preparing it is to ROAST it in the oven, usually in cubes. The variations are endless.
Roasted Butternut Squash in cubes
Ingredients: 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes 2 Tablespoons olive oil + 1 more 1 teaspoon kosher salt 1 teaspoon black pepper. This may be a lotta pepper for you, so if you’re not a big fan of black pepper, go ahead and reduce by 1/2. * seasoning variations (see below for suggestions) * optional: fresh chopped rosemary – goes with most other flavours
Directions: 1. Preheat oven to 400 degrees F. 2. Generously wipe two large baking sheets with up to a Tablespoon of olive oil in each pan. 3. Place the squash cubes in a large bowl. Drizzle with remaining olive oil, then sprinkle with salt & pepper and additional seasoning combination of your choice (see below). Toss to coat, then divide between the two baking sheets. Spread the cubes in a single layer on the prepared baking sheets. 4. Place the pans on two separate racks in your oven, for about 30 minutes, turning squash over with a spatula half way through, and rotating pans. 5. Continue baking the remaining 15 minutes or until the squash is tender to the fork. 6. Remove from the oven and sprinkle with fresh rosemary. Serve warm.
Roasted Butternut Squash in wedges
1 medium butternut squash (about 3 lb) 2 Tablespoons olive oil ¼ teaspoon grated nutmeg ½ teaspoon fine sea salt ¼ teaspoon fresh ground black pepper 1 Tablespoon chopped fresh sage leaves (plus a few more whole leaves to top) 2 Tablespoons coconut sugar 2 Tablespoons fresh walnuts
Directions: Cut butternut squash in half lengthwise. Scoop out seeds with a spoon, and discard. Cut each half into 3 wedges. Toss the squash wedges with the oil, nutmeg, salt, pepper and sage (both chopped and whole) until well coated. Arrange flesh-side up on parchment-lined baking sheet with the sage leaves touching the wedges.
Bake for about 50-60 minutes or until the flesh is easily pierced with a knife. Sprinkle coconut sugar and chopped walnuts over squash and return to the oven for another 8-10 minutes or until wedges are golden and caramelized around the edges and the walnuts are toasted.
Serve warm or even room temperature. I even like it straight outta the fridge.
seasoning suggestions for roasted squash:
* Cumin (my usual go to): 1 Tablespoon cumin powder, thyme and oregano: 1 T of each * Cinnamon Roasted: 1-2 T of pure maple syrup, 2 teaspoons cinnamon powder * Sage roasted: ¼ teaspoon grated nutmeg. ½ teaspoon your salt of choice, ½ teaspoon coarse black pepper (or half that amount if you’re inclined to do so, 1 T dried sage leaves crumbled, 2 T coconut sugar, 2 T chopped walnuts
Curried Pumpkin Soup
– a hearty delicious way to use leftover jack-o-lanterns – in large sauce pan, sauté over medium heat till onions are translucent: 2 T butter 1 medium onion chopped 2 cloves garlic minced
Add: 6 cups peeled and cubed fresh pumpkin 4 cups chicken or vegetable broth 1 cup orange juice 2 T curry powder Bring to a slow boil and simmer till pumpkin is soft and tender. Puree in batches in blender, then add 1 cup sour cream Warm thoroughly but do not boil. Serve warm.
based on Patti Shenfield’s Pumpkin Chowder
4 cups cubed potatoes 2 medium carrots sliced 1 stalk celery chopped 1 onion diced 1/2 green pepper diced 2 cups chicken broth 1/4 cup butter 1/3 cup water 3 T flour 1 + 1/2 cup pumpkin puree OR a 398 ml can (14 oz) 1 + 1/2 tsp salt and 1/2 tsp pepper 2 cups water + 1 cup whole milk grated cheddar cheese Directions with variation suggestions at the bottom: 1. In a heavy soup pot, combine potatoes, carrots, celery, onion, peppers in the chicken broth. Cook over medium heat for 10 minutes. Add butter. 2. Mix 1/3 cup water and 3 Tbsp flour till smooth and pour into the soup pot, stirring frequently. 3. Add pumpkin, salt, pepper, parsley, sugar and 2 cups water. Reduce heat and cook on low till vegetables are tender – about 30 minutes, stirring once in a while to prevent scorching. 4. Stir in milk. 5. Serve in bowls with garnish of grated cheddar and chopped parsley. May serve as is – a vegetable soup, or puree in blender before serving as a cream soup. Or puree a third of the soup, leaving the remaining chunks for texture. * I’ve added a quart of home canned tomatoes with 1/4 cup tomato paste – and the results were terrific. * I’ve used freeze dried potatoes, onions, celery, peppers and cheddar – even freeze dried butternut squash instead of onions.
Roasted Butternut Squash Soup
This kind of ‘recipe’ is using what you’ve got on hand. It may never be exactly the same twice, but it will always be delicious.
the ingredients I used in this batch: 1 butternut squash – washed, cut in half and cleaned out 2 onions 5 potatoes – cut in big chunks 1 large sweet potato – cut in big chunks 5 large carrots – cut in big chunks 3 peppers (red, yellow or orange) – cut in half (stem and seeds removed) whole head of garlic with top cut off, or in individual cloves 1 Tbsp each: cumin and paprika 1 tsp each: salt and back pepper 1/3 cup olive oil 1 quart vegetable broth 1 19 oz can coconut cream (560 ml)
Into a large baking dish, put: 1 butternut squash, cut side up, scored crisscross with a sharp knife. Add onions, potatoes, carrots, onions, peppers and garlic. Don’t bother peeling anything, just make sure they’re all clean. Drizzle with olive oil Add seasoning. Don’t be afraid to add your seasoning of choice. Try a teaspoon of cinnamon or ginger. Bake in 350 degree oven about an hour, till fork tender. Add a few minutes if necessary. When fork tender, remove from oven and allow to cool. Once the squash is cool enough to handle, scoop out the softened flesh with an ice cream scoop and put everything (in different stages) into a good strong blender, using vegetable broth as the liquid. Puree. The only peel you’re gonna discard is the squash and the garlice if you used the whole head. Pour each batch into a saucepan as it is done. Once all the vegetables are pureed, gently warm up over medium heat. Add any remaining vegetable broth, and as a last step, pour in coconut cream that has been stirred if necessary.
Serve with sourdough bread toasted. Enjoy.
Dorothy Beck’s Pumpkin Cookies
– I got this recipe in 1983 from my friend Dorothy Beck. It became a favourite in our house on chilly fall and winter school days. A nice soft tender cookie. Makes about 5 dozen. 1 cup shortening 2 cups sugar 4 eggs 2 cups cooked pumpkin 2 teaspoons vanilla 2 teaspoons baking soda 1 teaspoons salt 2 teaspoons baking powder 1 T cinnamon 4 + 1/2 cups flour 2 cups raisins * 1 cup chopped nuts – your choice, optional
Directions: Preheat oven 350 F. 1. In mixer, cream together shortening and sugar. Add eggs one at a time till thoroughly mixed. 2. Add pumpkin and beat in completely. Set aside. 3. Sift together all dry ingredients and set aside. 4. Add dry ingredients to pumpkin mixture one cup at a time, mixing well with a spoon. 5. Half way through flour addition, add raisins and nuts, stir in. 6. Finish adding flour. 7. Drop cookie dough by teaspoons onto prepared cookie sheet – either greased or use parchment. 8. Bake in 350 degree oven till done. Probably 15-20 minutes? Check frequently. Cookies are done when they spring back to the touch. Cool slightly on pan, then using spatula, place them on a rack to cool completely while you re-use the pan to make more.
Patti Shenfield’s Pumpkin Loafbased on the recipe in her bookFLAVORS OF HOME
1/2 cup butter melted or your favourite cooking oil 1 cup pumpkin mash 1/2 cup sour cream or plain yogurt 2 tsp vanilla 1 egg 2 cups flour 1 tsp baking soda 1/2 tsp of each: cinnamon and ginger + 1/4 tsp nutmeg 1 cup sugar 3/4 cup chopped walnut Directions: 1. Preheat oven to 350 degrees F 2. In small mixing bowl combine oil, pumpkin puree, sour cream, vanilla and egg. Beat until smooth. Set aside. 3. In large mixing bowl sift dry ingredients together, and make a well in the middle of it. 4. Add wet ingredients and still around till all is moistened. 5. Pour into greased and floured loaf pan. . 6. Bake 50-60 minutes or until a tookpick inserted into the middle comes out clean. Can be used for muffins instead. of cake Can add chocolate chips.
Pumpkin Scones with Maple Syrup Glaze
3 cups unbleached flour 1 T baking powder 2 teaspoons cinnamon 1 teaspoon allspice 1/2 teaspoon each of ginger and nutmeg 3/4 teaspoon salt sift all the dry ingredients together
1 cup COLD butter cut up Using two forks or a pastry cutter, work the butter into the dry ingredients. Don’t get too carried away and make the pieces too small. Course like whole rolled oats is fine enough. Set aside.
mix liquid ingredients together (*hint: have them cold): 1 cup pumpkin puree 2 eggs 1/2 cup heavy cream OR kefir OR plain yogurt OR sour cream OR buttermilk 3/4 cup brown sugar 2 teaspoons vanilla
Line a cookie sheet with parchment (a baker’s best friend). Preheat oven to 400 F. Put your rack in the centre of oven.
Pour liquid ingredients into the sifted dry ingredients, and gently mix by folding, only until all moistened. Don’t over stir. Sprinkle a little flour onto the counter and dump out the dough onto it. Gently mix with hands only until you’ve created a ball. Divide into two equal smaller balls and place on either end of your parchment covered cookie sheet. Gently pat down with the palm of your hand, to form a disk about 6 inches across. Cut each disk into 8 equal pieces, and gently separate so each piece is an inch or two apart.
Bake 18 – 20 minutes, starting to test after 15 minutes but gently tapping the scones with your finger. You’re looking for it to bounce back. When done, remove from oven and allow to cool on pan.
* While scones are cooling, prepare this delicious glaze: in small sauce pan over low heat, melt 2 Tablespoons butter. Add 1/3 cup maple syrup and mix thoroughly, removing from heat. Add 1 cup icing sugar. Mix thoroughly and drizzle over top baked scones.
I prepared my glaze too early and it was setting by the time I got a chance to use it. I couldn’t drizzle anymore, I had to spread it – which was okay too.
I hope you’ll fall in love with squash – especially winter squash. It’s the end of September as I write this, so in our house we’re just gearing up for cold weather recipes. I’d love to see some of your favourite recipes using all kinds of squash. Please share in the comments. I will continue to add new recipes as I find them in my own collection.
Warmly,
Cindy Suelzle
Footnotes:
Delicata, acorn and spaghetti are related closely enough to zucchini and pumpkin that they can cross pollinate: all are Cucurbita pepo. Winter squashes such as hubbard, kobacha, buttercup and turk’s turban belong to Cucurbita maxima and can cross pollinate one another. Butternut squash is Cucurbita moschata and does not cross-pollinate with the squashes listed above. Winter squash have separate male and female flowers. The female flower requires pollen in order to produce fruit, but the pollen can come from other compatible species. Pollen is moved by insects such as bees, bumblebee, hoverflies, ants and others. Here is an example of cross-pollination: If you grow acorn squash in the garden and it is pollinated by a nearby zucchini, this year’s fruit will still look like an acorn squash. But if you harvest the seed from that squash, the seed will contain genes from both the zucchini and the acorn squash. If that seed is grown next year, the resulting fruit will look very different – with a combination of characteristics of both parents. This is called a hybrid. ↩︎
Here is an example of cross-pollination: If you grow acorn squash in the garden and it is pollinated by a nearby zucchini, this year’s fruit will still look like an acorn squash. But if you harvest the seed from that squash, the seed will contain genes from both the zucchini and the acorn squash. If that seed is grown next year, the resulting fruit will look very different – with a combination of characteristics of both parents. This is called a hybrid. ↩︎
Winter squash have separate male and female flowers. The female flower requires pollen in order to produce fruit, but the pollen can come from other compatible species. Pollen is moved by insects such as bees, bumblebee, hoverflies, ants and others.
chutney, enchilada sauce, hoisin sauce, ketchup (x2), peanut sauce, pesto, plum sauce, sweet & salsa, sour sauce, teriyaki sauce – and a few bonus recipes
This post came from a bigger one called HOMEMADE MIXES that just kept growing and growing. At length I finally had to divide it into sections to keep it manageable. Hence – the separation – sorry about any inconvenience it may have caused in your searching.
HOMEMADE ENCHILADA SAUCE
Stir to combine these dry ingredients: 3 T flour 1 T chili powder 1 t cumin 1/2 t garlic powder 1/2 t crushed dried oregano leaves 1/4 t salt pinch cinnamon 3 T oil – your choice 2 T tomato powder 2 cups vegetable broth 1 T vinegar – your choice Directions: 1. Heat 3 Tablespoons of oil to sizzling temperature, add spice mix and stir to toast. 2. Whisk in 2 Tablespoons tomato powder, then slowly add 2 cup vegetable broth. 3. Bring to a boil, then reduce heat and gently simmer till thickened a bit. 4. Remove from heat, and stir in 1 Tablespoon vinegar. Let sit till ready to use, or cover and refrigerate.
HOISIN SAUCE
Hoisin sauce is a thick, dark, fragrant sauce commonly used in Chinese cooking, in a stir fry, or as dipping sauce for Asian dumplings. Lots of different recipes – give this one a try. 1/2 cup soy sauce 2 T dark molasses 2 T honey 1 T toasted sesame oil (darker and more flavourful than regular sesame oil) 2 T rice vinegar 1/4 cup peanut butter 3 cloves garlic finely minced 2 T sriracha sauce or your favourite hot chili sauce 1/2 t black pepper 1 T miso paste 1/4 cup water with 1 T cornstarch made into a slurry
Directions: In a small saucepan over medium high heat, whisk together everything except cornstarch slurry. When sauce is bubbling, whisk in cornstarch slurry continuing to stir and simmer till it begins to thicken. When it is the desired consistency, remove from heat. Makes almost 2 cups. Pour into a pint jar and allow to cool. STORE in fridge for 4-6 weeks. Use it to glaze salmon, ribs, chicken, shrimp – a little goes a long way as it is highly concentrated.
HOMEMADE KETCHUP – 2 variations
It’s ironic that in most cases, condiments were homemade at first, and then commercially reproduced to taste as close to homemade as possible. Not really possible – but we become so accustomed to the commercial variation that we now try to make the homemade version taste like IT. How backwards is that? The homemade version is all about natural flavours and ingredients. Super easy, and tastes so much better than commercial if FRESH tasting is important to you.
HOMEMADE KETCHUP #1 For when you have lots of FRESH Garden tomatoes that need to be used up.
– Fresh Tomatoes – salt and pepper – optional: fresh garden hot pepper – a little of your favourite vinegar: apple cider, red wine, even balsamic? Your choice. – Tomato Powder1 * some people might add a little sugar. I never have – it doesn’t appeal to me at all, but you do you.
Chop fresh garden tomatoes into a saucepan. Small, medium or large? Depends how many tomatoes you’re trying to use up. No need to peel tomatoes.
Put on medium low heat and bring to a boil. Be attentive at the beginning to prevent scorching; a lot of tomato juice will be created, but be sure your heat at the beginning isn’t too high. Stir frequently as it comes to a slow rolling boil.
At this point, you can cover the pot and let it gently simmer (just below the boiling point), for about an hour. Set the timer every 10 minutes to remind you to check on it, and give it a stir to prevent scorching.
To clarify: simmering is just below the boiling point. It uses moderate heat to soften foods slowly over time, before gradually adding seasonings and other ingredients.
After about an hour, you should notice that a lot of the tomato ‘water’ is evaporating and the sauce is thickening. Add a little salt. Since you’re working with an indefinite amount of tomatoes, I can’t tell you how much salt. Taste test. Start with 1/4 teaspoon and taste. Add 1/4 teaspoon at a time, taste testing as you go.
I really like what black pepper does to a savoury dish, so I add the same amount of pepper as I do salt. Once you’ve salted to your taste, add the pepper. Try adding equal amounts – you might be surprised at how much you’ll like it. I think black pepper is very under used in our culture.
If I have a nice garden pepper on the counter, I’ll chop it finely and add it. It adds some zing.
Add a little vinegar if you want. I generally choose a basil vinegar that I’ve made previously, but use what you have.
* Tomato Powder will thicken your ketchup adding beautiful colour, texture and that familiar tomato acid. Again, since you’re working with an indefinite amount of tomatoes to start with, it’s hard to say how much TOMATO POWDER you’ll want to use, but don’t over do it. Start with a tablespoon at a time, and stir to completely incorporate. Add another tablespoon and incorporate till you’re happy with the texture and taste.
That’s IT! You’re done. The way Tomato Ketchup was supposed to be.
HOMEMADE KETCHUP #2 For when you do not have fresh garden tomatoes – no worries, you’ve always got tomato powder.
1 c. *Tomato Powder2 3 1/2 c. water 1/3 c. honey or sugar – your choice 1/2 c. Cider Vinegar 2 tbsp. freeze dried chopped onions 1 tsp. salt 1/2 tsp. garlic Powder 1/2 tsp. black Pepper 1/2 tsp. dry Mustard 1/8 tsp. ground Allspice
directions: In a medium sized pot combine all the ingredients. Stir to mix and bring to a boil, continuing to stir frequently. Reduce heat and gently simmer, stirring frequently till ketchup reaches the perfect consistency for you. Expect that to be about 45 minutes – depending on thickness desired. Pour into glass jar and refrigerate. , continuing to stir frequently. Reduce heat and gently simmer, stirring frequently till ketchup reaches the perfect consistency for you. Expect that to be about 45 minutes – depending on thickness desired. Pour into glass jar and refrigerate. Mine yielded 2 pint jars. Best to let it sit for a day to allow flavours to fully blend.
STORE 2 – 3 weeks in the fridge. Use as you would normally use regular ketchup.
PLUM SAUCE – 2 variations
A sweet, tangy, and utterly delicious savoury sauce – bursting with flavour. It doesn’t matter what kind of plum you use. They’re all going to make it a little bit different, but that makes it unique to the year. Blue plums, black plums, red plums or even green plums – or a combination of some. Whatever you have on hand. *Try adding some rhubarb if you have some left at the end of the season. How to use plum sauce in? and in what dishes? As a dip: Typically plum sauce is used as a dipping sauce for Asian egg rolls or spring rolls or Asian dumplings. A sweet and tangy contrast to the crispness of an egg roll. But don’t stop there! Meat: Use as a glaze when grilling chicken or pork; or on the table as a sauce to serve along side of pork roast. Crackers: spoon a dollop on to of cream cheese and crackers. Or on a charcutere’ platter. Vegetables: Drizzle over your roasted vegetables, or make a quick homemade salad dressing: start with your favourite oil and vinegar (try balsamic), with a little dijon mustard. Stir in a tablespoon or two plum sauce. Stir Fried Meal: Add a few spoons full to your stir-fries right at the very end. Cranberry sauce substitute: Use as you would a cranberry sauce with chicken or turkey. Use as a spread the next time you make turkey sandwiches.
Plum Sauce #1 – Simple
5 cups pitted and chopped fresh plums – or 4 cups if you’re chopping them in smaller pieces (dicing) – about 1.5 – 2 pounds 1/3 cup apple cider vinegar 1/3 cup brown sugar 2 T soy sauce 2 cloves garlic minced 1-2 T grated fresh ginger or 1-2 teaspoons ginger powder 1/2 t red pepper flakes (optional) * try switching out 1/4 – 1/3 of the plums for an equal amount of rhubarb – for a tangy twist
directions: 1. Put all together in medium sauce pan, bring to boil over medium heat. 2. Reduce heat to low and simmer till sauce is thickened slightly – could be up to an hour. 3. Mash with a potato masher, or if you want a smooth consistency, puree with a blender. Personally I prefer more texture so I don’t puree, but go ahead and do you.
Remember this is a ‘sauce’, not a jam. The thickness you’re looking for is a little runnier than jam; something that can be spooned or even poured. That’s it! It’s so easy its almost embarrassing. But its SO good. The vinegar, soy sauce and brown sugar are such a sweet and yet tangy combination. The perfect compliment to a tangy plum flavour. This will be good in your fridge for a week or so. But if you’ve got a lotta plums, double or triple it and process in pint (500 ml) or 1/2 pint (250 ml) jars in a hot water bath. Process for 15 minutes once the hot water bath returns to a rolling boil. Label with date and description and store up to two years.
*tip – this amount will yield about 3 250 ml jars / 1 cup / half pint. 10 cups chopped plums yielded 3 500 ml jars / 3 pints OR 6 250 ml / 1 cup / 1/2 pint for more direction on home canning click HERE
Plum Sauce #2 – more robust
16-18 cups (about 4 pounds plums pitted and chopped) 1 medium onion, diced 3 large garlic cloves minced 1.5 cups brown sugar 1.5 cups apple cider vinegar 1/2 cup shredded fresh ginger OR 1 Tablespoon powdered ginger 1 Tablespoon ground mustard 1 teaspoon cinnamon 1+ Tablespoon red pepper flakes 1/2 teaspoon cloves
directions: 1. Bring to a boil over medium high heat, stirring frequently to prevent scorching. 2. Reduce heat to medium low and gently simmer 60-90 minutes, stirring every few minutes.
I am usually making preserves according to the produce I have on hand that I want to find good use for. It’s a rare time I buy an ingredient for a recipe. I choose recipes to match what I HAVE on hand. That’s the whole point – to use what I have. Q: So what if you don’t have enough plums to make this recipe? A: be flexible. What do you have that will compliment the flavour and profile? In the season of plums, I generally also have apples, and the last of the rhubarb left. Perfect! Both are excellent companions for the taste of a plum sauce. So here’s a suggestion variation: Substitute half of the plums for apples and/or rhubarb. Will it taste exactly the same as plum sauce? Of course not. But will it be good and will you like it? Why wouldn’t you? Open your mind – be flexible and be creative. And yes, it taste’s great.
PEANUT SAUCE (for Spring Rolls)
*I use this sauce to pour over or as a dip for Spring Rolls, but the truth is – it’s so yummy I may or may not eat it by the spoonful. 2/3 cup peanut butter 1/4 cup T rice vinegar 1/4 cup soy sauce 1/4 cup liquid honey 2 T sesame oil 4 cloves garlic minced 1/4 – 1/3 cup water (start with 1/4 cup and add a little more if needed Whisk together to make creamy but dip-able sauce. Can store in fridge for a week or two.
*BONUS – Spring Roll recipe Spring rolls can seem intimidating, but you’ll get the hang of it quickly and be a pro in no time. It’s kinda like folding a burrito but tighter. The first few won’t be perfect, but don’t stress out – you’re just gonna eat ’em anyway.
filling: thin rice noodles, finely shredded: lettuce, cabbage, carrot; long thin cucumber wedges; chopped green onions, fresh cilantro and fresh mint. Small amount of sesame oil and little bit of salt. 1. Cook noodles in boiling water for 2-3 minutes. Test. DON’T over-cook. 2. Drain and rinse immediately in cold water. Drain again. OR 1. Soak them in warm water (not cold, not hot) for 10-15 minutes till softened. 2. Drain and rinse in cold water. Drain again. T 3. Drizzle 2 T sesame oil over top and 1 t. salt to keep from sticking together. Set aside. *hint: have everything ready to go so that you can focus on the rice paper and folding.
wrapper: Rice Paper Sheets building the rolls 1. lay a round rice paper sheet one at a time in a pie plate of cool water – 10-20 seconds till pliable. Lay on a clean tea towel and place a few pieces of lettuce about one-third from the bottom of the wrapper. You want to leave a couple inches open on the two sides for wrapping. 2. Add remaining ingredients in whatever order you prefer, but I like to do – lettuce, cabbage, carrots, green onions, topped with a couple wedges of cucumber and then sprinkled with the chopped herbs . Leave the top third of the wrapper open for wrapping. 3. Gently pull the bottom of the wrapper up and over the filling. Try to keep the filling as tight as you can as you roll upwards, until the filling is enveloped. Pull the sides over to enclose the filling completely. Continue rolling till fully wrapped.
The more you do, the tighter they’ll get. You may have to eat the first one to get rid of the evidence of it.
PESTO
I am a huge fan of PESTO – in fact, many PESTOS. I grow a lotta Basil for the sake of Pesto, but don’t limit yourself to just basil. You can use many different green herbs, or a combination of some of them. A whole new world of pesto awaits. I have a few different Pesto recipes elsewhere on this site, so instead of pasting them all here – I’m including the links. basil pesto oregano pesto nasturtium pesto radish green pesto I hope you’ll go check them out, and even make up a batch or two in the summer when all is fresh and green.
SWEET AND SOUR SAUCE
Sweet and sour sauce is a exactly what its name suggests: sweet AND sour. Many people use a splash of red food colouring to give it it’s signature red colour. Don’t do that! Use my secret ingredient to get a full bodied flavour, and an all natural, gorgeous red colour.
I grew up on sweet and sour meatballs or short ribs – complete with food colouring. It was the way of things in those day. You could go out and buy a bottle if you crave that food colouring, but it’s SO easy to whip up your own. It tastes better. is free of all those nasty “unpronounce-ables”, and it’s cheap. Great to use as a Dipping sauce for ribs, egg rolls, and dumplings. Great to serve your meatballs in, or to even add to your pulled pork dish. Great to use in your stir fried vegetables and chicken over rice. Great to use as a glaze when grilling chicken pieces, hamburgers or porkchops. Great to even use as a pizza sauce for an Asian twist. Be creative.
In small saucepan, dissolve 1/2 cup brown sugar in 1 cup pineapple juice Bring to a boil, then reduce heat. Create a cornstarch slurry with 1 1/2 Tablespoon cornstarch and 2 Tablespoons water. Pour into the pineapple juice and stir while it simmers and begins to thicken. Add 3 Tablespoons of *TOMATO POWDER* and continue stirring to completely dissolve. Add 2 Tablespoons soy sauce and 1/2 cup rice vinegar, continuing to stir. When its the perfect consistency, turn the heat off and serve!
Pour into a pint jar and allow to cool. Makes almost 2 cups. STORE in fridge for 2-4 weeks.
TERIYAKI SAUCE
1 cup water 1/4 cup soy sauce 1/4 cup brown sugar 2 T honey 1/2 teaspoon powdered ginger 1 garlic clove minced OR 1/2 teaspoon garlic powder
2 T cornstarch mixed into a slurry with 1/4 cup cold water and set aside
Combine everything except cornstarch slurry into a small sauce pan. Bring to medium heat and whisk ingredients till thoroughly combined. Slowly add cornstarch slurry whisking constantly till its thickened to desired consistency. Use as you would any other teriyaki sauce. Make ahead and Store in a glass jar in the fridge for 4-6 weeks.
SALSAS
a Salsa is any of a variety of sauces used as condiments for tacos and other Mexican origin dishes. They can be raw or cooked, used as sauces or dips, and are generally served at room temperature. A similar condiment with an Indian flare is chutney.
MANGO CUCUMBER SALSA with LIME 2 cups freeze dried mangoes OR fresh mango diced 2 cups freeze dried cucumbers OR fresh cucumber diced 1 cup freeze dried red bell peppers OR fresh pepper diced 1/4 cup freeze dried chopped onions OR 1/2 medium red onion diced finely 1/4 cup vegetable oil – your choice 1/2 cup water if using freeze dried OR 1/4 cup water if using fresh 1 T Lime powder OR juice of one lime (don’t be afraid to add more LIME) up to 2 T honey 1/2 c chopped fresh cilantro
Combine all produce in a bowl.
Prepare dressing on the side and drizzle over top.
Let sit for a few minute before serving.
* When you’re using freeze dried ingredients you can prepare this ahead in a jar, all except for the liquids. When you’re ready, just pour into a bowl, add water and oil, stir to combine and presto! You’re done. You’ll have to forego the fresh cilantro, or add it later. This is wonderful for me because I can have ‘fresher-than-fresh’ mango salsa any time it appeals to me. You can store this freeze dried ‘mix’ in a sealed jar for 6 months to a year. Once it is prepared, you can keep it in the fridge for up to a week.
FRESH RHUBARB SUMMER SALSA click link for recipe I call this ‘summer salsa’ because of the many other ingredients that are plentiful in a summer garden, but not so plentiful in the spring as early as rhubarb is ready. This combination is terrific, delicious all by itself. Who said rhubarb has to be sweet? When you use it as a vegetable, you’re a little more willing to use less sugar. Only 1 tablespoon of brown sugar with over 8 cups vegetables.
FRESH RHUBARB CHUTNEY click link for recipe I love the sweet spicy smell that fills the house with this gorgeous spiced rhubarb chutney. So delicious, you can eat it straight. Personally I wouldn’t can it, simply because I’d prefer not to cook it that long, but you can always freeze the fresh rhubarb so that you can make this a few times in the off season. So quick and easy, and the bonus is that your house will smell GREAT! Lovely served over pork roast, beef or chicken– or wherever you use chutney. Enjoy!
Have fun with all these different sauces. Be flexible and be creative. I hope you’ll share your successes with me below.
Tomato Powder is an important part of my kitchen staples. I use it often. You can buy it, or make it by dehydrating your garden tomatoes, then powdering them in the blender. When I make my own, I try to be careful not to powder too finely, as I prefer a more ‘flakey’ texture. *Tomato powder WILL absorb moisture from the air and compress in time. No worries, just use a fork to loosen it and use it anyway. It’s still excellent quality, just responding to the moisture. Keep a tight lid on it to prevent that as much as possible. ↩︎
Learn how to make and use TOMATO POWDER. Recipes and suggestions. Click HERE
We have my 88 year old mom living with us. She’s been here several years and we love having her. It’s not without adjustments of course, on both sides, but over all its been a good fit. For the most part she’s quite healthy and active for her age. Occasionally we’ve have some medical problems we needed help with. A few times in the last few years, she’s been in the hospital for issues that are not so minor when you’re 88. She has the beginnings of dementia, and though she can function in her normal day-to-day, when she’s sick of course, or when other things throw her equilibrium out, she becomes even more easily confused.
Gramma Great playing a game of Racko with great grandson Deacon
sourdough muffins with freeze dried blueberries
During one of her hospital visits, when she was there for a week or so, she was very confused and I didn’t want her to be alone. I sat with her every day and into the evening until she fell asleep, and was back every morning before she woke up. She’s hard of hearing and its difficult for her to understand what is going on, even though she’ll look right at the doctor when he’s talking, smile and nod as if she understood everything he tells her. It’s confusing for everyone else when she does that, because all her signals are that she heard you. You actually have to stop, and ask her “Did you understand what I said?” No one ever does that of course. She’ll easily give the wrong message simply because she didn’t understand the question. In an environment like a hospital, its easy to get confused—and that can be scary. This is very time consuming for me, so ‘things’ I would normally do get set aside for awhile.
freshly baked loaf of sourdough bread
There certainly wasn’t time for things like grocery shopping, but people still need to eat right? Dan was still packing a lunch to work, and I was still preparing meals for those who lived here and those who came by to visit Mom. Let’s face it—eating is something we all do. Every Single Day, whether it’s convenient or not. And if we’re not making our own meals, we’re buying them – because going without is not really an option.
Sour dough crepes made with freeze dried eggs. Served with freeze dried peaches and black berries
Several times I wondered about going to the grocery store, but honestly, I never really had a need to. I had everything I needed right here in my pantry, including freeze-dried fruits, veggies, dairy, and meat that were all healthy and nutritious – “fresher-than-fresh”. And meal prep gave me a distraction while still being present. Nevertheless, I found myself being quite amazed that I didn’t feel any compulsion to go to the grocery store, but there simply wasn’t anything we needed.
Why amazed? Because a few weeks before all this happened, Mom had gone to stay with my sister for a bit while Dan and I went on a pre-planned vacation. The week before we left, I cleared out the fridge—used up or gave away every last perishable item in there. When we got home, I considered grocery shopping . . . but I didn’t need anything, so – I didn’t. And now it had been several weeks of not going to the store. No fresh milk, no fresh eggs, no sour cream or ‘fresh’ produce in the fridge. No bread.
Mujadara with freeze dried onions, served with freeze dried green beans. and homemade tzatziki with freeze dried cucumbers.
Shortly after picking Mom up from my sisters is when she went into the hospital, and we started that unexpected routine. By the time I decided to go to the grocery store and pick up some fresh asparagus and a few other traditional things for Easter dinner, it had been 10 WEEKS since I had been shopping. I picked up some of the niceties – perishable vegetables, fruit, and a few dairy items. That was all I felt I needed.
So—what’s my point?
Sometimes life just happens. It doesn’t have to be some big emergency or crisis. Sometimes it can be as simple as you’re just busy, or your priorities temporarily shift, and the “everyday” stuff—like grocery shopping—just doesn’t fit in.
Fajitas with freeze dried peppers, served with rice n beans with ground beef and cheddar.
But what if you didn’t have to worry about that detail?
What if your pantry was stocked with whole, simple, healthy, shelf-stable food you could count on when life gets hectic? No stress. No scramble. Just open the cupboard and make a meal. What if much of those food items were freeze dried? so you had confidence in the high quality and level of nutrition? What if that included FRUIT, MILK, EGGS, VEGETABLES and yes, even MEAT? What if it included things like SOUR CREAM and BUTTER? What if it included things like CHEESE and Complete MEALS? What if you didn’t have to wash, peel or chop any of that because it was already done? What if you didn’t have to brown the meat because it was already cooked.
Italian wedding soup made with freeze dried sausage crumbles, onions and spinach.
Whether you’re thrown a curveball and you spend several days in the hospital; or you find yourself caring for a loved one for long hours in each day; or perhaps you’re the one who’s sick and you are not well enough to tend to the normal errands like grocery shopping, or (heaven forbid), you find yourself stuck in the house isolating because of something unforeseen like say, . . . a pandemic; or the truckers go on strike and too many shelves at the grocery store are empty, or perhaps you find yourself without power for a few days; or you experience unemployment; or some unexpected expenses cut into your budget and you simply have nothing left at the end of the month; or any number of different scenarios – what if you didn’t have to worry about the detail of food?
Samosa pancakes made with freeze dried onions, peas, green beans, peppers, and potatoes; served with fresh applesauce.
Let’s face it—eating is something we all do. Every Single Day, whether it’s convenient or not. And if we’re not making our own meals, we’re buying them – because going without is not really an option.
What made the difference in my situation? Having a well stocked pantry was certainly one of the things that took the stress over meals out of the equation. But that on its own, is not enough. I adhere to the rule of “STORE WHAT YOU EAT, and EAT WHAT YOU STORE”. Simply put, this means I am familiar with what’s in my pantry, and I am comfortable preparing it. I know how to use it.
freeze dried shredded beef served with homemade stuffing, freeze dried mashed potatoes, freeze dried corn, fresh carrots and freeze dried green beans
Decades ago, when Dan and I were just starting our life together, and our kids were little, money was tight, with the only flexibility in our budget being ‘groceries’. If something had to give, it was always gonna be in the grocery department, as that was the only place there was flexibility. Perhaps you can relate. I considered possible scenarios and I worried how they might affect my children. I wanted to shield them from the hard things in life. I wanted them to be comfortable, and to have confidence that our family was doing okay. No matter what.
I didn’t want the worry of debt to hover over our heads. Life is full of worries as it is, I didn’t want preventable ones to crowd in. The solution to all of these things was ‘preparedness’. Dan and I saw eye to eye on this. Being prepared meant many things, but one of the simplest things was to STORE WHAT WE EAT, and to EAT WHAT WE STORE. I cannot begin to tell you of the peace of mind that comes from planning ahead and managing those PREVENTABLE worries.
That philosophy has made our life much more comfortable in every single way. Life is hard enough. It doesn’t make any sense to make it harder because of lack of planning.
yogurt bowl with freeze dried berries and freeze dried spinach. Don’t knock it till you try it. DElicoius and super nutritious. Complete protein, fresher-than-fresh produce.
In the situation that prompted me to reflect and write this post – before having my elderly mom live with us, I hadn’t had the experience of being at someone’s bedside day after day after day. There had been prior reasons that prevented regular grocery shopping, but this was a new one. I cannot express the comfort of not having to worry about it. The weightless peace of mind that attended us as we navigated those weeks. And yet, the comfort of outward things continuing on as ‘normal’.
Tabouli with freeze dried tomatoes, onions, peppers and cucumbers
Several years ago (2009 to be exact) I discovered a new line of freeze dried foods that became a game changer in the way I lived my life of preparedness. Yes, we had tried freeze dried food before, but we didn’t much like them. This was different. Yes, we had tried some of the longer shelf life food before, but they were horrible. Yes, food storage was important to us, but variety was an issue, and vegetable were pretty much non existent.
I was introduced to THRIVE LIFE freeze dried foods, and they became the game changer. Soon after, I decided I wanted to be the one to introduce others to the solutions I found here. I did that. And I’ve been doing it ever since.
Because life just happens, . . . . . but we still need to eat. Even if its inconvenient. You could say “Peace of mind” is my big WHY.
If you’d like to learn more about it – go ahead and check out my link.
These terms can impact food safety and quality, so it’s good to understand their meaning!
Read food labels
Reading food labels is essential for making informed choices about what we buy. Labels provide key information such as ingredients (including allergen warnings), preparation instructions, best before dates, and the country of origin. Additionally, they include serving sizes, nutritional details, and calorie counts, all of which help us make healthier decisions.
The meaning of “Use by” is the date that a manufacturer recommends you consume the product by for safety reasons. It is typically used on perishable items like fresh meat, dairy, and some ready-to-eat foods. The implication being that after the “use by” date, the food may not be safe to eat due to potential bacterial growth or spoilage. It’s not recommended to eat food after this date, even if it looks or smells okay.
“Best Before” dates indicate the period when unopened food is at its optimal quality. It is typically used for non-perishable foods like dry goods, canned goods, and snacks, and is more about the product’s quality rather than being a safety issue.
The implication is that while it’s still safe to eat after this date, the food may no longer be at its peak in terms of colour, flavour, texture, or nutritional value. (*Tip: Dull colour, diminished flavour, and poor texture are signs that the food’s nutritional content has declined.)
“Sell by” dates are intended for retailers to manage inventory and determine when to remove an item from the shelf. They are not a safety indicator for consumers.
“Expiry” or “Expiration” dates are not the same as “Best Before” dates. Expiry dates are required for certain products with strict nutritional and compositional standards, as these may no longer be met after the indicated date. These products include nutritionally formulated liquids (such as those for tube feeding), low-energy foods sold by prescription, meal replacements, infant formula, and nutritional supplements. After the expiration date, the nutrient content may no longer align with what’s listed on the label, and the overall quality may have deteriorated. For safety and effectiveness, these products should not be consumed after the expiration date.
Key Takeaways:
“Use by” is for safety and should be taken seriously—especially for perishable items.
“Sell by” helps stores manage stock but doesn’t necessarily indicate the product is unsafe after the date.
“Best before” refers to quality, not safety, and you can still consume the product after this date.
“Expiry” is often used for non-food items and indicates when the product may no longer be safe or effective.
It’s always a good idea to rely on proper storage, your senses (sight, smell, taste), and judgment for many food products—especially when you’re beyond these dates!
Sourdough cookery is not new to me, I’ve used sour dough from time to time for many years, but in the 20 years I managed our family’s business, some things got set aside – and sourdough cookery was one of them. At length, we sold the store and I came home to spend more time with my grandbabies. Suddenly I had time on my hands to go back to things I had done in a previous life, one of them – using natural yeast.
What is Natural Yeast and where is it found?
Natural yeast is a living microorganism that is found everywhere in the world around us: in the air, on plants, fruits, vegetables, flowers and grains – even on your skin and throughout your home. That white ‘sheen on grapes’? – natural yeast. It can be used to make bread, beer, and wine.
It can be nurtured from the active ‘starter’ you received from a friend, or you can cultivate your own natural yeast at home – all you need is flour and water and time. You don’t actually ‘create’ it since wild yeast is everywhere, you simply ‘capture‘ it and nurture it along till its strong and healthy.
How does it work?
Natural yeast is a living thing, and part of nurturing it, is ‘feeding’ it. It feeds on simple sugars found in flour, releasing carbon dioxide which creates bubbles of gas – the process of which raises its volume. This same process, taken one step further by adding more flour and more water creates ‘bread’. But it takes time, and a little more patience then we’re accustomed to exercising in our fast paced instant-action, instant-yeast world.
Why should you bother?
Because it’s good for you, that’s why. Natural yeast has been fermenting for weeks or months or even years – containing lots of healthy bacteria. The process of rising with natural yeast is actually a ‘fermentation’ process – breaking down phytic acids in the grain/flour, making the end result easier to digest, which in turns makes the nutritional value of the grain easier to assimilate. It converts the gluten-ey dough into digestible food that will not activate your body’s immune responses. Many people report fewer digestive issues eating natural yeast breads compared to other foods made with flour. Contrast with quick rising yeast – which while rising the dough to a nice fluffy loaf, simply doesn’t have the time to break down those same enzymes.
Over the years sourdough bread has evolved into quite a trendy thing. Who knew? I think our great grandmothers would get quite a kick outta that LOL. Especially when they were so happy to help usher in the convenience of laboratory produced yeast.
Using natural yeast requires a longer rising period and more planning than we’ve become accustomed to, but what none of us realized when we switched over to laboratory produced yeast in the last half century, was that the ‘new’ yeast that sped up the chore of making bread – began causing health problems we couldn’t envision, and we took decades to identify.
a little history to provide context
Only 100 years ago, all leavened bread was sourdough. It wasn’t called that – it was just called BREAD. The alternative was unleavened bread (made without rising agents) often called “flat bread”. In the 19th century, Louis Pasteur figured out that yeast was alive and could be harnessed in pure form. He wasn’t the first to discover it; in 1680, a Dutchman, Antonie van Leeuwenhoek observed yeast for the first time through a microscope, but it took two hundred years to learn enough to get it into the hands of bakers. A complete game changer! Bakeries could form breads quicker and produce a steady, reliable outcome EVERY TIME, using “fresh yeast” compressed into a ‘cake’ (also called “baker’s yeast”). There were drawbacks to this “yeast”: it perished quickly – so had to be used soon after production.
During World War 2, Fleischmann Brothers (an American yeast company) developed a granulated dry yeast which had a much longer shelf life than ‘fresh’ yeast, and rose twice as fast. Another happy game changer in the bread baking world, the average homemaker could now have yeast that didn’t need to be refrigerated and lasted for months! And you didn’t have to nuture it – you just let it sit in the jar. This was the yeast my grandmothers and yours, would have been introduced to in the 1940’s or 50’s. It was the yeast my mother grew up using, and the yeast I learned how to make bread with. Neither my mother nor I knew there was any other way, and actually at the time, there wasn’t anymore. Natural yeast / sourdough had become a thing of the past in the average home.
In 1973, “Lesaffre” a French yeast manufacturer, (and the world’s largest producer), created what they called “instant yeast”. Also called “quick rise yeast” or “fast acting yeast”, it gained considerable popularity. It looks like active dry yeast — but the granules are smaller, having more live cells, allowing it to act a lot faster. Instant yeast does not need to be rehydrated or proofed before adding it to other ingredients. Since 1984, instant yeast has become the go-to yeast for many home bakers. I admit, I was pretty happy when I discovered it. I’m as much about convenience and saving time as anyone else, but we should have known better. There are always drawbacks.
What we didn’t realize was that the longer rising time required when using natural yeast (a fermenting process), helped to break down difficult to digest components in the wheat. Natural yeasts create an acidity in dough that breaks down gluten to safe levels. How could we know? In those days I had never heard of natural yeast. Few people knew or even wondered whether grocery store yeast was naturally occurring or laboratory created. We had too much confidence in where our food was coming from. Commercial yeast was developed to be fast acting.
We’ve all questioned the number of people nowadays who seem to have ‘gluten’ issues. But researches now suspect that the problem may not be so much of a ‘gluten’ problem as it is a ‘yeast’ problem. Who would have thought that something that took so long and so much effort to develop, creating such time saving convenience as active yeast, would be the cause of a whole new kind of health problem? Who would have thought that the time consuming chore of using natural yeast to make bread would be the key to whole grain nutrition and therefore – health?
Going back to the use of NATURAL YEAST may be trendy, but it is also very important to our over all health. We’ve become a people accustomed to ‘quick n easy’ convenience. We want it all. But the simple and unavoidable truth about Natural Yeast is – it takes TIME. There’s no denying it. It’s an adjustment that requires us to take a step back, chill out, and exercise patience. But keep in mind that these things are also good for us.
I’ll be honest – a great deal of my love affair with natural yeast comes from the self reliance aspect. Once you have learned to master (and it IS a learned mastery) keeping a healthy natural yeast starter in your kitchen, you will never have to buy yeast again. I’m not going to pretend I don’t buy yeast. I do. There are infrequent times that I feel the need to make bread quickly (relatively). Maybe I decide to make buns to go with some homemade soup I’m taking to a friend, or maybe I decide to make pizza for dinner, or maybe I decide to make cinnamon rolls for Dan . . . these are times I’m glad to have some active dry yeast on hand. Yes, you can do all that with sourdough bread – but sometimes I just want to make those things NOW, not tomorrow.
So I am on a crusade to help people learn how to use Natural Yeast if they have an inclination to do so.
#1 rule: NEVER RUSH THE SOURDOUGH #2 rule: Sour dough takes time and patience #3 rule: Sour dough has its own life and its own way of reacting #4 rule: Making sourdough bread is mostly waiting for the dough to be ready #5 rule: Time is the most important ingredient
Notice all these rules have to do with TIME. If you obey them, you’ll be happier. Yes, I know it goes against our nature to be patient, but it will pay off. I promise. Sourdough cannot be rushed. It might help to remind yourself that this time consuming process of fermenting is what makes the bread so nutritionally superior. It cannot be rushed, and if your don’t rush it, it is very forgiving.
I am of the belief that wheat is a GOOD grain, and could bless the lives of many homes if used properly. See the article “To Wheat or Not to Wheat” on this site. The refined flour we buy in our grocery store (white flour), has the bran removed making it lighter and more delicate, as well as the wheat germ removed extending its shelf life. The result of these losses is a flour that lasts longer but is deficient of many of its former health benefits. Taking that refinement one step further – bleaching the flour – subtracts even more nutritional value.
it starts with a starter
Wild yeast is on everything around us. We just need to ‘capture’ it, and its remarkably easy to do, since its already in the empty clean jar you just got out of the cupboard.
Remember natural yeast is a living thing. If you forget it on your counter for days without feeding it, you’ll kill it. If you forget it in the back of your fridge for a month, you’ll kill it. Remind yourself that it is your friend, and it NEEDS to be taken care of. If you had a pet, you’d take care of it. Be kind.
Yes, you can make your own starter, and I will add how to do that (I’ve had to) in a future edit of this post . . . . but for now, and for the sake of time, I’m going to suggest you ask a friend for some of their starter. It’s easier to keep it alive than to bring it to life. And it’s one of the beautiful things about sourdough. You become part of a community.
I got my first starter from my friend Joanne MacDonald here in Edmonton. A year or two later – through unintentional neglect on my part (life gets busy sometimes), it died. I phoned to ask for another start, but she too had let her own die. She told me she was planning to phone me to ask for one LOL. I posted on an appropriate facebook group I belong to, and a stranger who didn’t live too far away offered to give me a new start. A day or so later I went to her house and picked it up. A couple of years later, I let that one die too (sigh), but I was too embarrassed to ask Joanne, and didn’t want to advertise in that same facebook group that I was a killer, so I decided to start my own from scratch. Because I knew what to expect and how to properly take care of a starter, it helped me with my own. You’ll be happy to know that I have given up my killing ways, but I understand how easily it can happen, and I forgive you already if you do it.
When you get a ‘start’ from someone, less is more. Too big of a start is harder to keep healthy because it eats too much. A tablespoon or two is BEST. Lets assume you have two tablespoons . . . .
Day 1 2 Tablespoons starter 1/4 cup flour (your choice which kind) – I usually use whole wheat, but I’ve also used barley flour, spelt flour, rye flour, and unbleached why flour. If you’re just beginning, trying to have a good experience, I recommend using unbleached flour. 1/4 cup water (tap water is fine) Mix well and put into a clean pint jar. I like using a glass jar as opposed to any other container because it allows you to see bubbles on the top and sides. This is very important as it reassures you that it is alive. Even if it is not doubling in size as you’d like, it IS alive if you see bubbles and that is a reassuring thing. You should also note a slight yeasty smell to it.
Mark the level with a sharpie or an elastic band. It is helpful to keep track of where it ‘was’ and how much it has risen. Cover lightly (not airtight) and set aside on your counter). If its summer and your kitchen is warm, your starter will be more active than in the winter when your kitchen is cool. That’s okay – I’m more active in the summer too. Both are good, the cool room might just be a slower.
Day 2 The next day, you may see that it has risen, or you may think it has not – but there are still small air bubbles. Relax. Stir it down. Maybe leave it another night.
Day 3 Next day, stir down again. Add another 1/4 cup flour and 1/4 cup water. Mix well, mark your new level and leave over night again.
Day 4 By now, you should see more bubbles and noticeable more rising.
If your ‘starter’ is getting too big (like 1 1/2 cups or more), and you’re still waiting for it to show you its real HAPPY by doubling in size, then you need to dispose of some of it. Its getting to be too big to feed enough. You can use some of it (called discard) in other recipes like muffins, pancakes, crepes or waffles. Or you’ll have to dump some of it into the compost pail or garbage. (see below for more information on discard)
If you have to discard some starter, start again with 1/4 cup or less and continue to feed, stirring daily, and feeding on alternate days. Once you see that the bubbles are very active and that the starter is happy, then you’re good to make your first loaf of bread.
Don’t rush it. Be patient. Your investing in a ‘friend’ that can be with you for years.
see below for recipes
In most cases, I am a 100% Whole Wheat person, nevertheless I highly recommend you start out your sourdough experience with unbleached flour – NOT whole wheat.
Three reasons: 1. Whole wheat flour is a whole different ball game. It requires its own degree of patience as you figure it out. Don’t complicate things right outta the gate. Learning sourdough is enough of a learning curve for one time. 2. White flour responds easily and is forgiving. The only white flour I have ever purchased is unbleached. As a refined flour, it is the less tampered with. Personally I don’t buy whole wheat flour either because I grind my own, but if you’re going to buy it, pay attention to the expiry date. It still contains wheat germ (which contains oil), and wheat germ oil will go rancid in time. Don’t expect to store it for months. For the reason of freshness, I grind only what I can use right away. 3. Once you’ve had success in making a few loaves of WHITE sourdough bread (with unbleached flour), and you’ve gained some confidence, you might want to begin a new adventure by adding small amounts of whole wheat flour. Start by adding one cup the first time, then two cups the next time. By limiting the amounts, you can control the experiment. You’ll notice some differences in your bread texture and density, but they’ll be minor as you get more used to the whole wheat flour. Continue to add more whole wheat flour one cup more per batch, until you’re satisfied with what you’ve got. And then stop. Do the same amount again and again until you get used to using it.
my ideal loaf of bread
. . . is made with 100% finely ground whole wheat flour, and surprisingly, it is as airy and high as any white loaf. But better to have some good experiences before you start complicating your life. Line upon line. Precept upon precept.
Once you’ve had some good experiences with your bread, and you’re maintaining a healthy starter (its continuing to grow as you take care of it), you’ll love the new freedom these successes will give you. Have fun. Start to experiment with different recipes.
Fun facts and Helpful Tips
* Some people weigh their ingredients, some people measure. As a rule, though I have a scale and use it occasionally, I chose not to weigh. Just my preference. You do you.
* I try to make bread once a week; sometimes if I have company I make two or three loaves in a week. Sometimes I don’t make any. To accommodate my personal routine, I keep my starter in the fridge – which slows down the growth, so that I usually feed it once a week.
* Most of the time, I use 1/2 cup starter and replace it with 1/4 cup flour and 1/4 cup water. Most often I use it straight out of the fridge, though occasionally I’ll leave it on the counter for a full day before using.
* Though ideal, it is NOT necessary to have a beautifully fluffy starter when beginning a new batch of bread. As long as you can see bubbles you know its healthy so go ahead and use it. All that will happen is that it might take an extra hour or two of fermenting / proofing time.
* You’ll come across all sorts of recipes and methods – some will be very different than others. There is not single ‘correct’ way as long as the end result is a good loaf of bread. I know people who set their clocks and tend to their dough every hour or two throughout the day. That does not jive with my personality or my life schedule. My method must allow me to be absent for hours at a time.
* Remember that people have made bread with natural yeast for 6000 years, our ancestors brought natural yeast with them across the plains. Many made bread daily. I am 100% certain they didn’t weight ingredients and they didn’t tend to their dough every couple hours. It’s fine to do that if that is the method you prefer, but it is NOT necessary. Allow yourself to experiment with different recipes.
* Just because I store my starter in the fridge (as I generally make bread ONCE a week), doesn’t mean you have to, or even should. If you’re making bread two or three times in a week, go ahead and leave your starter on the counter where you’ll remember to feed it, mark it, stir it, and notice when it grows. If you don’t make bread very often, then the fridge is best. It slows down the fermentation – just remember to feed it about once a week. .
* My usual go-to method is to start my bread before I go to bed at night. I let it sit all night and wake it up in the morning by kneading it. Usually, if all goes well, I can have bread baked for dinner. That doesn’t always happen. Sometimes I’m gone too long and I didn’t get it in its final proofing in time, so I end up baking it late at night. There have been times I just couldn’t get to it, and I put it covered in the fridge over night to slow down the final rising. Then I take it out, let it sit several hours till it’s room temperature before baking. SOURDOUGH BREAD is very forgiving.
* When beginning your dough and adding your flour, its tempting to assume that less ‘sticky’ is better, but don’t fall for that. The moisture in the dough actually contributes to the cooking process. Your dough should come out of the bowl a little ‘sticky’. That’s okay.
* Resting is as important to sour dough as it is to you. Don’t be in a hurry. Let it sit for 20-30 minutes between steps if you can spare it. Once you’ve mixed in all your flour, (remember your dough should still be a little sticky), let it rest a half hour. This helps soften the flour – especially if you’re using freshly ground whole wheat flour, giving it a chance to fully absorb the moisture. Letting it sit that long will make it easier to handle when you gently knead it (stretch and pull).
I highly recommend that people new to making bread, or even just new to making sourdough, WATCH someone go through the steps. Watch a friend, take a class, or watch a few you tube videos. The more you watch, the more you’ll see that people have their ‘own way’. You’ll find the way that jives with your lifestyle. That’s perfect. Go with it. Some basic steps remain constant however.
Recipe
Cindy’s Basic Sourdough Bread
In the morning, gently knead your bread again. Dough will be sticky. Don’t be tempted to add too much flour, just be gentle and add only as much flour as required to keep it from sticking to the counter. Let the dough rest about half an hour.
1/2 cup active starter 2 1/2 cups warm water 2 teaspoons salt 5-6 cups flour (I usually use whole wheat but I recommend you start with white and work your way into whatever ratio of whole wheat you want)
Combine all together with 5 cups flour. Stir well and let sit for half an hour. Gently knead a few minutes (maybe five minutes), adding SOME of the remaining cup of flour as needed. Whether you use a mixer or you’re making by hand doesn’t matter. You do you. Cover your bowl and let sit overnight (at least 10 hours). I usually start the bread before I go to bed.
Form your dough into a loaf. I make this amount into one large loaf, and either put in my prepared pan, dutch oven or baking sheet. (see below) Cover with a lid or plastic wrap. You could use a wet tea towel, but if it dries out it will stick to your loaf and you’ll be VERY sorry. Let sit for 3 or more hours. Remember, this timing has a lot to do with the warmth of your kitchen. DON’T RUSH YOUR SOURDOUGH. If my loaf has been sitting several hours and still has not risen very much (cool to the touch), I might give it a little boost by turning my oven on to 300 degrees, then turning it off and setting my loaf on top of the stove to enjoy the warmth. Don’t expect your sourdough to double in size like a regular loaf. It probably won’t. It’s NOT a regular loaf. Accept it for what it is. If you’re wondering if it is rising sufficiently, gently push it with your fingers. Is it soft and squishy? It should slowly return from a gently finger print. If yes, then its exactly how it should be.
When your loaf is ready to bake, preheat the oven to 375 degrees F. SCORE your loaf – see below. Place in the middle of your oven. Bake 25 minutes, should be nicely browned, and sound hollow to the tap. When done, remove from oven, set on stove top or rack on counter to cool. Do NOT give into the temptation to slice into hot sourdough bread. The final cooking is happening while it is cooling. You’ll regret cutting into it, you may find some uncooked dough in the centre. You’ll only do it once.
Before baking: You can spray your bread with water to make it a little more pliable in the oven during its final rise in the oven. You can wash the top with olive oil for a beautiful sheen. You can egg wash the top for a deep glossy finish. You can lightly dust with flour for a nice finish of a different kind. You should probably try a different method each time you make a new loaf till you find the finish you prefer. SCORE your bread before putting it in the oven.
What is scoring? and why should you score your bread?
Scoring is cutting a slash into the surface of bread dough before baking. Bread dough expands rapidly when it is first placed in the oven, and scoring allows your bread to expand in a controlled way while baking, preventing cracking or bursting open. Scoring can also be used to create a decorative design. If you do not score, the steam will often create its own place to escape, by bursting through on one side or the other. I find it is especially important with sourdough; I don’t pretend to know why.
How to score your sourdough bread?
Score to a depth of about 1/2 inch (or 1 centimeter). I know, that seems harsh, but get over it. Use a very sharp blade like a razor blade. For a long time I used a knife but no matter how sharp your knife is, its not fine enough for the deep cut that you need. A razor blade is sharp and thin. Much better. Sometimes I’ve even snipped with scissors for an interesting look.
Make at least one confident deep stroke. Everything after that is decorative. Have fun experimenting.
More Fun Facts and Tips:
* Scoring bread loaves was originally a way for families to identify their loaves when baking in a community oven. Home bakers would have ‘signature’ marks on their bread.
* I used to bake my bread on a greased stone. If I cut my dough in half to make two smaller loaves, I’d bake on a greased cookie sheet. Now I prefer to use parchment paper (I LOVE parchment paper) and often reuse it several times. For the last few years, I’ve been baking my bread in a single large loaf in a Dutch oven, but I still occasionally use my baking stone. There IS NO right way. It’s just what works for you today.
* once you remove starter from your jar, feed it with equal amounts of flour and water. I usually default to 1/4 cup and 1/4 cup, but if you have a large amount, that will be too little. It’s easier to maintain a smaller amount of starter. How much is too much starter to maintain? I’d say anymore than two cups is too much unless you have an immediate need that you are building it for.
DISCARD
As you continue to nurture your natural yeast starter, you should ideally be making enough bread to keep your starter to the amount you need to bake plus enough left over to continue growing more for next time. You may fall behind, and not bake bread as frequently from time to time, leading to an increased amount of healthy starter. If it isn’t being fed enough for its increasing appetite, your starter will get week and cease to actively reproduce. If you ARE continuing to keep it strong and healthy by feeding it, you’ll soon find yourself in a surplus situation – more than you need. You have two options: 1. dispose of the excess: in your compost, in your garbage, or diluted with water and rinsed down the sink. This is why its called ‘discard’. Personally I HATE wasting anything of value. And starter has value to me.
2. make something other than bread with it Below are a few of my favourite recipes for crepes and waffles, but you can also make muffins, pancakes, quick-breads and many other tasty things. Keep your eyes open for good recipes.
Recipes:
Natural Yeast Crepes (adapted from a recipe by Melissa Richardson in “The Art of Baking with Natural Yeast” 1 cup starter 2 Tablespoons butter 1/4 cup sugar 1/2 teaspoon salt 3 eggs 1/2 teaspoon vanilla 1/2 cup milk OR better yet, homemade kefir or whey 1/2 cup flour Blend all ingredients together in blender. So easy. Pour 1/4 cup onto hot greased griddle, spread around with the back of a spoon, or tilting the pan in a circular movement to spread the batter thinly across the surface. When bubbles have stopped forming in the batter and the crepe is no longer shiny on top, slide it out of the pan. Continue cooking in 1/4 cup increments till done. If the batter doesn’t spread easily or evenly, add a small amount of milk and puree again.
Serve with fresh berries, your favourite fruit spread, syrup, homemade jam or marmalade, or dusted lightly with icing sugar. Crepes are also terrific when served with chopped chicken salad or other similar dishes.
Waffles – let me just give praise for the humble versatile waffle! Waffles can be anything you want them to be: a breakfast bread or dessert – (my daughter bakes certain of her cookies in a waffle maker), for dinner as cornbread with chili soup (your favourite cornbread recipe spooned onto a waffle iron), or for dinner as the base for serving pulled pork or chicken n waffles.
Crispy Oatmeal Waffles (adapted from a recipe by Melissa Richardson in “The Art of Baking with Natural Yeast” – this amount is good for three people 3 eggs 1 cup milk 1 Tablespoon oil 1/2 teaspoon salt 1 cup starter 1/2 cup flour 2 Tablespoons sugar 1 cup regular rolled oats Beat eggs. Add starter to egg mixture, gently folding in with spatula. Add all remaining ingredients and fold in, ending with rolled oats. Allow to rest for about 10-15 minutes. Heat waffle iron and lightly grease. Pour approximately 1/3 – 1/2 cup measurements into the hot waffle iron. Don’t over cook them.
Serve with homemade syrup or berry sauce. I like to serve with fresh apple sauce with a drizzle of maple syrup.
Airy, Light, Natural Yeast Waffles – this amount is good for three people 2 eggs 1/2 cup starter 1/2 cup flour 1/2 cup milk 1 T oil 1/4 t salt 1 T brown sugar Beat eggs, add everything to egg mixture and gently stir with whisk to thoroughly incorporate.
Pour into HOT waffle iron and cook.
Sourdough Tortillas – this is a surprisingly easy tortilla using the basic bread ingredients of flour and water with one addition 1 cup active starter 1 cup water 1/4 cup melted butter 3 cups unbleached flour little bit of oil for grilling
Whisk water, starter and butter together. Add flour and mix to combine. Knead a little to smooth out dough – which may be quite sticky. Cover and let sit 3 or 4 hours depending on how cool your kitchen is, could be longer. *Remember NEVER rush the sourdough. Check a few times during the rising time to see how its going. Set in warm area if your kitchen is quite cool. When your dough is nice and soft – check by gently poking with your finger – a soft nicely risen dough bounces back, dump out onto counter top. Gently knead by stretching and pulling the dough for a few minutes till surface is smooth and you can see the gluten is stretching. If you feel you need a little more flour – add sparingly. Cover lightly and let sit another 1/2 hour or so. Cut dough into 16 pieces. Roll each piece into a round thinly.
Heat skillet over high heat. Spread a light skiff of oil onto skillet and place raw tortilla onto it. Watch carefully, air pockets will form and may even rise with one big air bubble. Wonderful. I love when that happens. Gently flip over with spatula or tongs. The other side will be quick. Place onto plate and cook another. Repeat till they’re all done.
Kitchen Tools that come in handy
Large mixing bowl
dough scraper One of my most indispensable utensils, I hardly go a day without using it. To cut dough, pizza, squares, cake, grilled cheese sandwiches, . . . . To scrape counter tops for easy clean up.
Dutch oven or baking stone I like that each of these are heavy, which helps them retain heat longer. I use the dutch over as a ‘bread box’ to store the bread in till I make another loaf.
Baking Stone I love my baking stone, and can hardly remember a time when I didn’t use it. I found that it paid to get a good one. They work by absorbing and retaining heat, which is then distributed into the food, resulting in a crispy bottom with the top and sides cooked by radiant heat.
For breads, baking stones provide “oven spring” (the final rising that happens in the oven), quickly cooking and crisping the bottom while simultaneously causing the yeast to begin a feeding frenzy that releases carbon dioxide and steam into the dough for a lighter and airier crust.
parchment paper to link the baking surface for no stick and easy clean up
food safe glass jars for storing your starter in. I generally use pint sized jars, but occasionally if I have to make more starter to share or prepare extra recipes, I’ll temporarily use a quart jar till I can bring my starter back down to a more sustainable size.
Danish Dough Whisk This is a new tool to me. A friend gave it to me as a birthday gift last year and I hung it with my other tools and liked the look at it. It took me over a year to finally use it though. I was surprised at how well it assimilated all my dry ingredients, and equally surprised at how thoroughly the liquids were incorporated, and how gently it worked. Game changer from now on for muffin batter. Give it a try.
I really hope you’ll give sourdough a try. It takes some adjusting to your thinking if you’re accustomed to making ordinary bread, but once you’ve made that adjustment so that your expectations are reasonable, you’ll love the lifestyle it brings with it.
Please let me know your thoughts, and if you have any favourite recipes – share them in the comments. I love trying out new recipes.
Whether you’re feeding the family, hosting a backyard dinner party or whipping up something quick for a weekday meal, pulled pork is always a guaranteed pleaser. You can serve it with your favourite BBQ sauce and sides, in sandwiches and tacos, or over nachos, but have you ever served it over top a perfectly crispy waffle? Don’t knock it till you try it. My first introduction to chicken on waffles was a complete surprise. This just takes that favourite dish to a whole new level. How bout adding the flavour of maple syrup? Better yet, add a splash of sriracha sauce at the end for some extra zing.
What if I told you it could BE ON THE TABLE in less than half an hour? I know right! True story. Read on.
*full disclosure: this is not my recipe. I just wanted it written down somewhere so that I could share it. It originated with Chef Todd Leonard 1 (see below).
I am not a vegetarian but I do not eat much meat and could easily imagine a life without it. However, I live with people who DO like to eat meat, and I’m okay with that, though I do NOT like to handle raw meat. Having freeze dried meat checks off a few boxes for me.
Box 1: Food storage is important to me – not just for those BIG emergencies where the sky comes falling down, but for the more frequent emergencies like job interruption, like unexpected expenses, like illness that keeps one from shopping or meal preparation, like – I dunno, maybe something WAAAY out there, like a pandemic that keeps us out of the stores . . . . so many other of the day to day realities of normal life. There is something to be said for the peace of mind that comes with preparing for those times. Properly sealed freeze dried food has a shelf life of 25 years. Once opened, it generally will last up to a year if protected from the moisture in the air.
Box 2: Saving money is important to me, by NOT cooking more meat than we need at any given time (meaning we either ate too much, or we ate leftovers for too long, or we wasted food by throwing it away, or worse – all three). Now I just prepare exactly what I want.
Box 3: Convenience of putting a NICE meal on the table in less than half an hour. Thrive Life freeze dried meats are all precooked and in some cases, lightly seasoned. You can even eat them straight out of the can!
Box 4: Never having to touch, smell or deal with raw meat. BIG box for me.
I’ll admit – waffles and meat never used to fit together in my mind UNTIL I tried it a few times. Now this is one of our favourites. So put away your slow cooker and get over yourself. You don’t need to thaw, precook or shred the meat. It’s already done.
*Someone recently told me they spooned the pork mixture onto the waffle maker, and poured the waffle mix over top! Wowzers! Definitely trying THAT next time I make this recipe.
I am using mostly freeze dried ingredients here (FD), but not to worry – you can substitute with equal amounts of garden fresh in every case. And if you have a pork roast in your freezer, but not the freeze dried pulled pork – not to worry. Just slow cook it like you would for any other ‘pulled pork’ recipe (without all the seasoning). What you’re going to end up with is cooked pulled pork – just the long way around. Freeze dried pulled pork is delicious and accessible – the short cut way. Amounts intended to serve 4 or 5 people
Ingredients normal stuff in your kitchen: 3 Tablespoons vegetable oil 2 Tablespoons Soy Sauce 2 Tablespoons Brown Sugar 2 Tablespoons Maple Syrup water 1/4 cup butter
* optional: add more FD vegetables as desired. Green Peppers, Asparagus, Green Beans, Peas, Kale, Spinach . . . . etc Put away your cutting board. These vegetables are already washed and sliced.
Waffles: 2 cups all-purpose flour 1/2 teaspoon salt 1 T baking powder 2 tablespoons white sugar 2 large eggs 1 ½ cups warm milk 1/3 cup vegetable oil
Sift all dry ingredients together, set aside. Beat eggs and oil into milk. Pour liquids into dry ingredients and stir to moisten all.
OR use 2 cups of your favourite Pancake mix or try my mix (recipe in this blog site) + 2 eggs (beaten) to whatever liquid your mix calls for *tip: 2 T Thrive Life Scrambled Egg Mix +3 T water = 1 egg
Directions: 1. refresh PULLED PORK by putting it in a jar or container with a lid. Add 3 cups warm water, fasten lid and roll the jar ensuring all meat is moistened. Set aside to allow to soften 10-15 minutes. A little longer isn’t going to hurt. It is helpful to gently tumble the jar every few minutes.
2. make Waffles: Preheat seasoned waffle iron and pour batter onto oiled, HOT griddle. Approximately 1/4 cup in each quadrant. Close waffle iron and watch the time. I leave mine for 4 minutes until they’re toasty brown, but every waffle iron is probably a bit different. Cook waffles and set aside.
3. Pork mixture: Using a large skillet, heat oil and lightly toast onions and garlic till aromatic and slightly browned.
4. Add the moistened pork with remaining water. Stirring gently (so as not to break up the delicate meat), add all the vegetables and Chef’s Choice Seasoning, adding extra water (1/4 cup at a time) as needed to keep the mixture wet. Last time I made this in addition to the onions, I used red peppers, green peppers, chili peppers, green beans and spinach.
5. Add brown sugar, soy sauce and maple syrup. Reduce heat and simmer gently another couple of minutes stirring, till all vegetables are moistened. If mixture is too dry, simply add a little more water. Taste test and season with salt and pepper to taste if desired (I never add either as I find the Chef’s Choice is perfect for me).
6. Remove from heat and add butter, allowing it to melt and emulsify. Give it one final stir.
As mentioned above: *Someone recently told me they spooned the pork mixture onto the waffle maker, and poured the waffle mix over top! I’m loving that idea! Definitely trying it next time I make this recipe.
Unlike many freeze dried meats, PULLED PORK is a ‘high fat’ meant, which affects its open shelf life. Once the can is open, use it within a few weeks. Personally, I always write the date I open a can on the lid so I can stay on top of it. In the case of PULLED PORK, I put it in the fridge to buy me an extra week or two. If I know for sure I’m not going to use it right away, I’ll put it in the freezer part of my fridge to buy another week or two. Don’t forget about it – USE it! For this reason, I generally buy the smaller cans so that I can use them more efficiently, and I ALWAYS buy them when they are on sale.↩︎
I cannot tell you how many times I’ve had the “one-and-done” conversation with people who are rightly concerned about investing in long term food storage but don’t want to be inconvenienced by it.
Being compelled enough to invest money into food storage, buying a bunch of it all at one time, and then (having their conscience soothed), put it away and forget about it. Their thinking is that they have done their due diligence, with minimal inconvenience and now can get on with life giving no more thought to it.
The first time I heard this philosophy was a friend many years ago. They had learned of a new brand of food being sold locally, that had a very long shelf life. It was kinda pricey but the shelf life was attractive. They bought a year’s supply for their family of four, stacked it into a corner of their basement, and brushed off their hands so-to-speak. They were more than content with this marvelous plan; they had their food storage and didn’t have their life complicated with having to eat it. Simple. I admit, the idea was a little unsettling to me; it didn’t seem that life could really be that easy. Fast forward a couple decades. My friend had passed away of cancer. Their children had grown up. Her husband had remarried and moved to a different city. He called me one day. They’d had a house fire! All was lost including their long term food storage, which he had carried with him ten years before. Insurance had provided the money to replace it and he wanted to do exactly the same thing they’d done before.
1. USE IT
The reason he called me? Because he knew that at the time I sold Thrive Life foods, a relatively new brand of freeze dried food. “Just give me a reasonably varied assortment of food like I had before.” he said. He had no intention of ‘wasting’ it by eating it. It was intended as 100% food insurance, to be packed away again. We talked about the fact that most of the food he had depended on to ease his conscience for so long, was well over 20 years old, and not all of it was freeze dried, meaning it didn’t have the 25 year shelf life he thought it did. We talked about what he’d had previously – including milk and eggs (neither of which at the time he bought it, claimed to have the 25 year shelf life he believed everything had). As a friend, my counsel was to USE some of the food he was buying for two very important reasons: 1) to KNOW what one had, and 2) to know HOW to use it. Long term food storage is not the same as buying perishable food from the grocery store. It requires a little different ‘thinking’ to get used to it. He was adamant about “not bothering with all that”. What he had done two decades ago was conscience soothing and he wanted more of that.
We came up with a reasonable selection, and it was sent to him – which he stacked in a corner somewhere to never think about again.
His details involving the house fire may have been unique, but his philosophy was not. I have had that same conversation with many people over the years.
them: “Oh freeze dried food! I have a ton of that in my basement.” me: “Great. How do you like it?” them: “Oh, I have no idea; I’ve never used it.” me: “Why not?” them: “Because its FOOD STORAGE! And besides, I haven’t got a clue what to do with it.” me: “How long have you had it?” them: “We got it the year after we were married.” me: “How long have you been married?” them: “37 years.” me: “Wow. You know its 12 years past its expiry right? You don’t have milk and eggs in there do you? them: “Yes.” me: “Well, I know the food you’re talking about, and the shelf life of milk used to be 5 years, and eggs was 3 years. Those are over 30 years past their expiry date. You might wanna dispose of them. . . . . I wouldn’t even open them if I were you, just throw them out. . . . . So, . . . just curious, when were you planning to figure out how to use this food anyway?”
I have another friend who had pretty much the same idea. She had a lotta long-term-food-storage that she’d never had any intention of using, but a few years ago it became alarmingly evident to her that it was waaaay past its prime. She doesn’t want to waste it, (and waste all the money she spent on it), she wanted to learn how to use it. She had no recollection of how long she’d had the food (decades she admits), and there was no date on the cans. Apparently the labeling laws have changed since then.
My counsel? To USE it of course. I promised to come over and show her how to use them. We opened up her first can – broccoli. It was absolutely indistinguishable. Looking nothing like broccoli should, and smelling terrible. Nothing anyone would want to eat. “What can I do with it?” she asked. “Throw it in the compost.” was my suggestion. We opened a can of spinach with similar results.
On the left is dehydrated spinach that was deliberately left on the shelf waiting for some emergency that would justify opening it. No one could remember how old it was, and the owner mistakenly believed it was freeze dried when in actual fact it was dehydrated (with a much shorter shelf life). This is what happens when you don’t USE the food you store. The result was a lot of wasted food, and a total waste of the money spent to acquire it. The spinach on the right is a 7 year old can recently opened. It is what freeze dried spinach SHOULD look like today, tomorrow, next year and 17 years from now.
To be fair, the food we opened was much older than it was ever intended to be. It is not the manufacturer’s fault that the food was not used when it should have been. It is the result of faulty “save-and-protect” reasoning. But on the other hand, from the beginning she never knew what she had, what it looked like, or how to use it anyway. Ironically that scarcity mentality intended to not ‘waste’ food by using it, resulted in ultimate waste. Wasted food is wasted dollars. It’s simple math.
I well remember that same brand of freeze dried food when it was a new thing, trying to wrap my mind around the concept of it and trying to justify the cost. I bought some, used it, didn’t see the value at the time, nor the point. As the science of freeze drying got better over the ensuing years, the food got better, and the nutrition got better.
2. FIND THE BEST
In 2009, when I first started buying Thrive Life (the brand I finally settled on after trying several on the market), their guarantee was that the produce went from field to freezer in less than 24 hours. I was impressed with that. By the time I put that into print, the company corrected me – their guarantee was now less than 12 hours. “Can’t get better than that” I thought. Produce picked ripe, washed, peeled, chopped and into the freezer in less than 12 hours? Incredible. “Can’t get better than that” I told people. Wait! In another year, they raised the bar again. Produce picked at perfection when all nature’s goodness was at its height, and then washed, peeled, sliced and into the freezer in less than 6 hours! (usually 2 to 4 hours). Amazing. NOW with a pretty good degree of confidence I can be sure “it really canNOT get better than that!”
In summer months my household eats directly from my backyard garden. I am hard pressed to get produce from my garden to the table in four hours! Truly it cannot get better than two to four hours.
What does that mean to you and me? Why is that such a big deal?
Because all fruits and vegetables begin to deteriorate within the first hour after harvest. That’s why. They begin the process of deteriorating in colour, texture and nutritional value immediately. To pick a fruit before its fully developed is to start out with a handicap. Thrive Life has a commitment to excellence that forbids picking produce before its ripe. Then its a race against the clock. That produce is washed, peeled (if needed), sliced or chopped and flash frozen to -40C within four hours! In that frozen state the food is transferred to a facility where all the remaining moisture is removed in the second step of the two step process of “freeze-drying”.
When spinach or broccoli or mangoes or strawberries or whatever, goes into that BPA free can at the end, it is more nutritious than those same ‘fresh’ fruits we buy in the produce department of our local grocery stores – that in nearly all cases were picked before they were ripe, and have been shipped a thousand+ miles to ripen on the supermarket shelves sometime in the following week or two. Without any moisture, that food is sealed in an oxygen free can, giving it an exceptionally long shelf life. Zero moisture + zero oxygen = zero decomposition. So when I open a can of peaches that was packed 7 years ago, it is as nutritionally sound as it was the day it was sealed. If I open that can another 7 years from now, it is still the same. THAT is what we’re talking about. And that’s why timing is such a big deal.
“freeze drying food is not rocket science”
3. Benefits of using freeze dried food NOW
FAMILIARITY Becoming familiar with freeze dried food while our lives are comfortable and predicable is so important. Sometimes people fool themselves into believing they’ll use it when they have to, but a crises is not the time to start experimenting with foundational necessities like meals. There are bound to be some differences between what you’re using now and freeze dried food. Familiarity brings confidence, and confidence removes fear. When we are prepared, there is no fear.
KNOWLEDGE With familiarity comes knowledge and skill, opening a whole new world of possibilities. Learning how to use freeze dried food will make meal preparation a lot quicker and easier. Those fruits and vegetables are already washed and chopped, ready to eat straight out of the can, or to throw into your soup, casserole, omelette or stir fries. The cheese is already shredded, the meats are already cooked – ready to refresh and add to your meal. You’d be surprised at how streamlined your meals become. You can have dinner on the table in minutes.
ZERO WASTE Not only will you reduce the waste of produce in the fridge going bad before you can get to it, and the waste of trimming a good portion of your broccoli, cauliflower and peppers etc, but you will eliminate the waste of those cans of food timing out. Think of the waste that my friend experienced having to throw out most of her ‘shelf stable’ canned food. My other friend who replaced it all after the fire – he would have had to replace it all anyway, fire or no fire – because most of it was long expired before the fire.
When you regularly USE your food storage, it replaces perishable groceries that would other wise go into the trash. The North American average for household kitchen waste is up to 40%. That’s an incredible figure to wrap your mind around. If you’re the average North American consumer, up to 40% of the food you buy is going into the garbage! What if you could reduce that waste? How much money would YOU save in a month, in a year? Take a minute (knowing your monthly food budget), and use some simple math to roughly calculate what that might look like to you. Imagine what you could do with an extra $3000 or $4000 a year! You could probably have your food storage built up in a very short time for one thing.
CONVENIENCE One of the things we will depend on in any emergency is having food that will be convenient to prepare with fewer resources than we’re currently accustomed to. Knowing what that food is and what kind of variety is available ahead of time is helpful. Also knowing what your family prefers and doesn’t prefer ahead of time is pretty helpful too. You don’t want to learn that when its too late.
4. SCARCITY vs ABUNDANCE
A can of dehydrated cabbage, about twenty years past its expiration. This is the kind of thing that never should have happened.
A scarcity mindset is a way of thinking that focuses on the idea that there is a limited supply; one becomes obsessed with protecting it. Its a trap many of us fall into when it comes to food storage: “This is food storage. It must be protected.” But we’ve already seen where that thinking leads, and its a slippery slope. When the supply is not being replenished, protection mode kicks in. So what is the antidote?
Rotation. Rotation is a “1st in-1st out” mindset. It is continuously using and replacing. It is treating your food storage like groceries and your groceries like food storage. It is the philosophy you’ve heard me repeat many times if you’ve read anything I’ve ever written on the subject: Store what you EAT, and Eat what you STORE.
If you are constantly adding to your food supply every time you buy groceries, and constantly eating from it, then replacing it, you are ROTATING. This keeps everything fresh and updated, saving you money and providing peace of mind. Your food storage becomes an organic thing with a pulse, not an inorganic box of dead food that nobody wants that cost you too much money. Consider a different perspective.
5. CHANGE THE WAY YOU LOOK AT IT
When you change the way you look at it, everything about it changes. The missing link between the SCARCITY mindset and the ABUNDANCE mindset is ROTATION. Rotation of “using and replacing” helps us regain control, and allows us to see abundance instead of scarcity. Change the way you’re looking at things.
I truly believe that when we are prepared, there is no fear. It is a personal mission of mine to help people gain the freedom and peace of mind that BEING PREPARED offers. And that includes FOOD STORAGE. Part of that is to help people stop wasting the food they purchased and are currently purchasing, and to help people acquire their food storage in the best possible way, getting the best prices and benefits in the process.
This is a course of action I have followed my entire adult life; it is very important to me. In the process, I discovered Thrive Life freeze dried food in 2008, and by the beginning of 2009, I brought it into our family bookstore – Generations Bookstore in Edmonton, Alberta. One of our major sidelines was food storage and emergency preparedness so it was a perfect fit. Since that time, we sold the store, but I kept Thrive Life with me as a personal consultant. I believe it is the best brand on the market today for high quality freeze dried food, and I am committed to helping people benefit in the same way I do from it.
In our house I’ve put it to the test. We’ve used it almost daily since those early years, and I know of which I speak.
I’d love to hear your thoughts on food storage and all things related. I welcome any questions you might have about Thrive Life specifically. Who knows? You might even want to become a consultant yourself.
The story of cereal grains is the story of humanity’s transition from nomadic life to one of settlement and agriculture. With the exception of people in the far north, every culture from time immemorial has their own cereal grain, depending on climate and soil conditions: wild grasses, nuts, and seeds gathered, then pounded into flour or roasted and eaten whole. The beginning of agriculture marked the end of dependence on foraging, and the need for constant travel searching for food. Family groups could afford to build more permanent homes and bigger numbers meant more hands in the fields, hence the need for more buildings in which to gather – permanent communities – civilization.
Why wheat?
WHEAT IS GOOD FOR YOU. There, I said it. Notwithstanding all the wheat haters out there and the anti-gluten people, for most of us, wheat is an excellent choice.1 Whole grain wheat is an excellent source of fibre, antioxidants, vitamins (particularly the B vitamins), minerals, and even protein. Almost 80% of its protein comes from ‘gluten’, (a large family of proteins) which is also responsible for the unique elasticity and stickiness of wheat dough, making it so desirable for bread making. 100 grams (3.5 ounces) of wheat contains 15 grams of protein! To put that into perspective, that’s about a quarter of the recommended daily amount of protein for the average 160 pound adult. Gluten can cause side effects in a small percent of people with conditions like celiac disease, IBS (inflammatory bowel syndrome), and gluten allergy, but most people eat it without any issues.
People who eliminate wheat from their diet by extension also avoid the excess calories in too much bread, pizza, junk food and desserts. Obviously one is going to feel healthier as well as experiencing weight loss, and this could cause one to mistakenly assume that wheat and other gluten containing foods are the culprit. To the contrary, wheat in its natural form fuels the body with essential nutrients and is associated with reduced risk of diabetes, heart disease, cancer and obesity. The secret is to avoid the excess oil and sugar that so often accompanies wheat flour in baking. Too much of anything is a bad idea.
2. Wheat is readily available in every part of the world. Wheat is a hardy and forgiving plant, growing in nearly every horticultural zone where there is sufficient moisture and fertile soil. It was cultivated anciently in Western Asia, (being found in archaeological excavations in present day Iraq), accepted now as one of the earliest known sites of agriculture. It was cultivated in Egypt as early as 4000 BC, and from there eventually spread throughout the Roman Empire and Asia. The Romans brought it to Europe where it grew exceptionally well, and 500 years ago the Spanish brought it to the New World. By the 1800’s wheat had literally travelled the world and was being cultivated on every inhabited continent. In 2023, the top ten wheat producing countries in order are: China, India, Russia, United States, France, Canada, Germany, Pakistan, Australia, and Ukraine. Generally Ukraine had been in the top five producers – their current production has suffered since the Russian invasion in February 2022. 2
Dan and I discovered wheat six months into our marriage. We were young and still ‘playing house’, but neither of us had ever used ‘wheat’ as a whole grain before (or probably even seen it if I was to be totally honest). Friends in our congregation were making a group purchase of wheat from the Peace River area, and they invited us to join. We decided we might as well jump into this ‘adult thing’ with both feet so we bought some. 10 bushels of hard red spring as I recall. Dan felt that if we were going to have wheat, we needed to figure out what to do with it, and I agreed. We assumed we could just ask those same friends, but was surprised to learn that most others didn’t feel the same compelling need ‘use’ it. It was after all, for ‘food storage’ – which evidently meant for some future undetermined time when we’d all be glad we had it. That didn’t make sense to us, so we started doing our research – pre internet and social media – the old fashioned way, books! And you might not be surprised to know that there weren’t that many books available on the subject either. A pamphlet in a health food store was the best we found for a long time, so it became a life long quest, with lots experiments. There didn’t seem to be any shortcuts.
“Almost all the wheat produced today for human consumption is used for the making of bread, but the very earliest farmers didn’t use it that way.”3 Evidence from early sites indicate that it was probably soaked and then cooked into a porridge of sorts.
While whole wheat is high in fiber — not surprisingly, refined wheat contains considerably less as the bran is removed during the milling process. That is true with every other good thing that wheat brings to the table.
Whole grain wheat kernels are called ‘berries’, and they are SEEDS, containing everything a new sprouting plant needs to be healthy, made up of three parts: – the protective outer layer: BRAN – the heart or ’embryo’ of the grain: GERM – the starchy middle layer intended to feed the sprouting new plant: ENDOSPERM
When the wheat berry is ground into flour, the bran gives it it’s familiar slightly brownish tint, and oil from the wheat germ is released. Its best to grind fresh, only what you can use in a few days because the wheat germ has a healthy fat that will go rancid if left too long. Pay attention to the ‘best before date’ on store bought whole wheat flour for best results. Better yet, grind your own.
This is precisely why it became desirable commercially to strip milled flour of its bran and especially its germ – which though rich in vitamins and minerals, has that volatile wheat germ oil. The yield is a more shelf stable product, but at a high nutritional cost. This is called UNBLEACHED white flour. BLEACHED flour is whiter than unbleached through a process that uses ‘bleaching’ agents like benzoyl peroxide or chlorine dioxide to break down the starches and proteins in flour, making it softer and more absorbent, but nutritionally void. Consequently bleached flour is regularly ‘ENRICHED’ with the replacement of more shelf stable vitamins – but don’t fall for that. Again, it’s a poor substitute for what it was in its freshly ground day.
So what is your best option for nutrition when it comes to wheat flour? In the order of nutritional and flavour superiority:
I have had this Grain Master for well over 20 years. It is my 3rd electric wheat grinder. It is the grandfather of the current Wondermill, which I highly recommend. As you can see, you can adjust the texture of your flour. I usually have it set on the finest, although in this picture it is set on the coarsest. THIS is some goofball grandson’s (or son’s) idea of a practical joke.
1. Freshly ground wheat. Not to be confused with whole wheat flour from the grocery store (that is not ‘freshly’ ground). This requires a wheat grinder or grain mill of course. 2. Unbleached flour. The only reason I skip the whole wheat flour at the store is because one doesn’t know how fresh it is (how long its been since that wheat germ oil has been released). The unbleached flour has the germ and bran removed true – but at least it hasn’t been bleached. 3. Whole wheat flour from the store. Look for a best before date and make sure you take it seriously. It is important you use it quickly before that oil goes rancid – you’ll know something’s off when the flour starts to smell bad. Once you’re familiar with a ‘rancid’ smell, you’ll recognize it for the rest of your life.
That’s it. Only three options. Don’t buy bleached flour – it’s not an option. And yes, there is cake flour with added salt and leavening added. I don’t have anything to say about that. I’ve never been tempted to buy it because its just another step along the processing journey and I usually avoid that trip if I can.
Personally, I prefer to grind my own flour, but when I want to lighten it up a little, I’ll add some unbleached. I have never purchased Bleached or Enriched white flour.
using the whole wheat berry
Flour is not the only way to enjoy the benefits of ‘wheat’. The healthiest way to enjoy whole grains of any kind is to eat them whole, and if you’re new to this exciting world of whole grains, wheat is a good gateway. Prepare to be delighted.
Cooking the whole wheat berry is easy enough, it just takes time. Don’t rush it. Take a chill pill and let it be what its gonna be. 1 part wheat + 3 parts water + a little salt. Bring to a boil and boil for a couple minutes, then cover, turn off the heat and leave it over night. The next morning, bring it back to a boil and gently simmer for 30 ish minutes, stirring once in a while to prevent scorching and testing for tenderness once the water has been absorbed.
Wheat Porridge Do yourself a favour and open your mind. Make a small batch the first few times – to get used to it. Its a whole new experience but its so GOOD FOR YOU, its worth the adventure. Best to start it the night before, give it time to soak. 1 cup wheat 3 cups water 1/2 teaspoon salt Bring to a boil, let it boil for a couple minutes, stir and turn heat off. Cover and let sit on the stove till morning. Bring it back to a boil and let it gently simmer for about half an hour or just a little bit longer. Stir every once in a while to ensure the water isn’t disappearing too fast – it should be on quite low. After 30 or so minutes, start testing for tenderness. When its pleasantly plumb and tender to chew, its done. Don’t be in a rush. Spoon about 1/4 cup into a bowl, drizzle a little honey over top and cover with your favourite milk. Enjoy.
Reserve some cooked wheat to keep in the fridge to add to other things during the week; you’ll love their sweet, nutty flavour and chewy texture.
Other ways to use cooked wheat berries
Salads:
Fall Kale Salad with Roasted Butternut Squash and Cranberries Kale 3 or 4 cups (measured after its stripped off the stalks) Butternut squash (or sweet potato) 1 Apple 1/4 – 1/2 cup cooked wheat 1/2 cup chopped parsley 2 green onions chopped 1/2 cup dried cranberries or cherries or raisins toasted walnuts 1/2 cup crumbled feta if you have it on hand Much of this can be made ahead and then set aside to be assembled just before serving.
*Peel butternut squash and cut into 1 inch pieces. Drizzle with olive oil and roast in baking dish till fork tender. Set aside. In the meantime, wash kale well and strip greens off stalk. Lightly chop, sprinkle lightly with salt and drizzle a tablespoon (at most) olive oil. Massage with your hands for 2 minutes, rubbing the oil into the leaves, transforming them into ‘tender’ leaves. Set aside. Toast 1/2 cup walnuts. Set aside.
To assemble salad in salad bowl: Start with chopped and massaged kale Sprinkle roasted butternut squash over top Sprinkle 1/2 cup dried berries over top Sprinkle 1/2 cup chopped fresh parsley over top Sprinkle 1/2 cup cooked wheat berries over top Drizzle apple cider vinaigrette over top, and serve.
*optional: arrange freshly sliced pears on the top for the perfect fall touch *optional: add fresh pomegranate seeds over top *optional: use hazelnuts or pecans instead of walnuts, or a combination of your choice *optional: candy the nuts ahead of time for a pleasant crunchy surprise *optional: use mixed greens instead of kale – switch it up depending on the season – tender greens like baby kale, spinach, baby lettuces and arugula.
Apple Cider Vinaigrette 1/2 cup apple cider vinegar 1 Tablespoon maple syrup 2 cloves garlic minced 1/2 teaspoon dijon mustard 1/2 teaspoon your favourite salt about same amount of freshly ground pepper 1/2 cup olive oil
OR Lemon Vinaigrette 1/2 cup fresh lemon juice 1 Tablespoon maple syrup 2 cloves garlic minces 1/2 teaspoon dijon mustard 1/2 teaspoon your favourite salt about same amount freshly ground pepper 1/2 cup olive oil
In small bowl whisk together everything but the olive oil till fully combined. Slowly add olive oil while continuing to whisk till fully emulsified. This will make enough for today’s salad, and a little extra to store in the fridge for tomorrow’s salad.
Basil Tomato and Corn Salad with Wheat 1 cup cooked wheat 1 cup chopped green onion 2 cups corn toasted in 1 Tablespoon olive oil (OR freeze dried toasted in olive oil and then refreshed with a little water) 2 cups cherry tomatoes quartered, or regular tomatoes diced 1/2 cup crumbled feta cheese 1 cup fresh basil chopped finely Combine all ingredients together except cheese and basil. Drizzle dressing over salad and toss, then sprinkle cheese and basil on top before serving.
Lemon Dressing: 3 Tablespoons lemon juice 3 Tablespoons olive oil 1/2 teaspoon mustard powder 1 teaspoon salt 1/2 teaspoon pepper whisk together
TABOULI (Tabouleh) pronounced ta-boo-lee Normally Tabouli is made with bulgur wheat (see below), but you can make it with whole wheat if you like too. Just make adjustments.
2. Soups and stews:
stir cooked wheat into the brothy soup during the last 20-30 minutes, or simmer dry wheat at the beginning of a long cooking soup. Garnish your butternut squash soup with a sprinkling of cooked wheat on top.
3. Casseroles or in a rice pilaf, or on top of Buddha Bowls or Poke Bowls:
On a base of cooked brown rice or quinoa – with any number of fresh toppings of vegetables, fruits and protein artfully arranged on top and drizzled with a light dressing.
4. Breads: Add a cup to your next batch of whole grain (or part whole grain) bread. Add a cup to your next batch of carrot muffins, carrot cake, apple cake, banana loaf . . . etc
5. Whole WHEAT Pancakes using the blender: you’ll be surprised and how light and tender this pancakes are. 3 cups milk 3 eggs 2 cups wheat (just wheat, dry and uncooked) 1/4 cup sugar (white or brown your choice) 1/4 cup vegetable oil 1 scant Tablespoon baking powder Pour milk and eggs into blender. Blend on high, then remove small cap on top to slowly add wheat while still blending. Add sugar, oil and baking powder, continuing to blend till smooth. Test your batter with a spoon. There should be no grit left in it – totally smooth. Spoon batter onto greased skillet and cook as you would any other pancake. Serve with syrup or fresh apple sauce.
5. Baked Wheat Pudding 2 cups cooked wheat (or cooked cracked wheat) I prefer whole wheat but it really doesn’t matter once they’re cooked 3 eggs 1/2 teaspoon salt 1/2 cup honey 1 teaspoon vanilla 3 cups whole milk 1/2 cup raisins nutmeg and cinnamon to sprinkle on top
Beat eggs, add salt, sugar and vanilla. Stir well. Add milk and stir until sugar is dissolved. Add wheat and raisins and stir well. Pour into a well buttered casserole dish and sprinkle with cinnamon and nutmeg. Bake at 325 degrees for about 15 minutes, then stir the pudding to keep the wheat from settling. Bake another 15 minutes and stir again. Bake another 30 minutes (to total approximately an hour) or until toothpick comes out clean. Serve plain or with cream, yogurt or ice cream.
Cracked Wheat
Cracked Wheat Porridge or Multigrain Porridge 1/2 cup cracked wheat 2 cups water dash of salt Bring to a boil, reduce heat and simmer slowly for 30+ minutes, stirring frequently to prevent sticking. When tender to the bite, remove from heat and serve with milk and honey.
Beat eggs till frothy; add salt, honey, vanilla and milk. Beat well. Add wheat and raisins and stir well to combine. Pour into a well buttered casserole dish and sprinkle the top with nutmeg. Cover with a lid or tin foil. Bake at 325 F for about an hour. After 15 minutes, stir the mixture again as the wheat will mostly have sunk to the bottom. Return to heat and continue to bake until the pudding is no longer runny. Remove the lid for the last 15 minutes to allow to brown on the top. Insert a toothpick to test for done-ness as you would for a cake.
Remove from the oven and allow to cool slightly. We used to serve it warm with cream or ice cream.
Bulgur Wheat
Bulgur is the fast food in the health food world: whole wheat that is par boiled and then dried and cracked. Because it is pre cooked and then dried, it rehydrates quickly making it very convenient with a mild, nutty flavour and chewy texture. It is a staple in middle eastern cooking and the key ingredient in Taboulleh (Tabouli) Salad.
Not to be confused with cracked wheat, while bulgar is cracked, it is partially cooked first. Bulgar comes in fine, medium and coarse texture . This shortens the cooking time – in fact it doesn’t need cooking, just soak it in hot water to soften it. Coarse bulgar could take up to half an hour, while medium and fine could take 15+ minutes.
Tabouli Salad 1 cup Hot water 3/4 cup medium bulgur wheat pour hot water over top bulgur wheat and set it aside rehydrate (about 1/2 hour).
When bulgur is tender and cooled, begin adding all the above and toss to combine: 1 medium cucumber, peeled and diced 1 medium tomato, diced 6 green onions, diced 1 medium pepper your choice of colour 1 cup (or more) washed and chopped fresh parsley small handful of finely diced fresh mint 1 teaspoon salt 1 teaspoon chili powder juice of 1 lemon, or 1/4 cup lemon juice 1/2 cup olive oil
Toss well and serve. Enjoy.
sprouting wheat
Super easy and very nutritious, sprouting is a great habit to get into, and great to do with kids. Use sprouted wheat (as with other grains and seeds) are great for salads, sandwiches and more.
Sprouted wheat is UNlike many seeds you may have sprouted in the past. Don’t expect it to look like bean sprouts or alfalfa sprouts – its in a league all of its own. Sprouted wheat is also sometimes referred to as ‘germinated wheat’.
Why sprout wheat? Because sprouting turns a grain into a ‘plant’ – for lack of a better term, a ‘vegetable’. Seeds contain enzymes; when they are sprouted they release their enzymes and the once dormant seed springs into life as a new ‘plant’. Enzyme inhibitors are a plant’s natural defense against degradation. When sprouting, grains are given the signal to neutralize these substances that can be hard on the human body. Vitamins increase, including Vitamin C. As the sprout begins taking energy from the endosperm, the changes that take place alter the carbohydrates, and it breaks down the gluten making it easier to digest for people who otherwise might have difficulty with wheat in general.
The tools are simple. There are a large variety of suitable sprouting containers, but to begin with, start with a simple wide mouth pint jar. When I sprout alfalfa or beans I use a quart jar, but you aren’t going to want that kind of quantity to begin with. You’ll need some kind of a lid to strain water from. A net or cheese cloth with an elastic band, or a screen inside a jar ring, or a plastic strainer made for this purpose.
Day 1: Put 1/2 cup whole wheat into a wide mouth pint jar and cover with plenty of water. Let it soak over night.
Day 2: Strain after 8+ hours and give a gentle rinse. Strain again and set it aside. Repeat again at the end of the day. The point is to never let the seeds dry out while you’re sprouting or they’ll die. By the end of day 2, you may already be seeing the beginning of little white sprouts on one end. Yay.
Repeat the rinsing and straining cycle twice every day. I set mine on the counter where it gets indirect sunlight.
Day 3: repeat rinsing and straining cycle. Day 4: By the end of this day your sprouts should be ready to use, for all the same purposes as you’d use softened cooked wheat but with the added benefit that THESE kernels are not cooked and are loaded with additional vitamins including vitamin C. They are very sweet.
This will be good in the fridge for 4 or 5 days, but don’t store it, USE it.
Wheat Sprout Apple Muesli – 2 servings 1 cup wheat sprouts 2 tablespoons liquid honey or maple syrup 1 cup vanilla greek yogurt (or plain yogurt with another tablespoon of maple syrup) 1 fresh apple diced 1/2 cup dried cranberries 1/4 cup sunflower seeds Mix all together and enjoy
Yes, you can dehydrate your sprouts and then grind them to make sprouted wheat bread. Make sure they’re VERY dry. It’s tempting to get all excited and try everything all at once. For now, my recommendation is to take a chill pill and start gradually trying things out before you go all crazy (like I did). If you’re going to make this a way of life, its gotta be sustainable. Slow and steady wins the race.
adding back the bran
Bran Muffins in separate bowl, cover 2 cups bran in with 3 cups buttermilk or whey. Stir to moisten all and set aside. In large bowl sift together: 3 cups freshly ground whole wheat flour 1 Tablespoons baking powder 2 teaspoons baking soda 2 teaspoons salt
in smaller bowl, cream together: 1 cup butter with 1 cup brown sugar and 1/2 cup molasses. Add 3 eggs and mix well between eggs. Pour sugar/egg mixture into dry ingredients and add moistened bran. Stir only to moisten. Pour into prepared muffin tins. – Bake 400 F for about 20 minutes. When done, remove from heat and let sit in tin to cool slightly before removing.
I hope you’ll give some of these recipes a try, and I hope you’ll start being creative in finding new ways to incorporate wheat into your every day life.
Let me know how it goes.
Warmly,
Cindy Suelzle
Those with gluten sensitivities may have to eliminate wheat from their diets, and those with celiac disease must avoid all gluten in any form. ↩︎
“Preserving and storing garden produce extends the harvest season, reducing food waste, cutting grocery costs, and ensuring access to nutritious, homegrown food – bridging the gap between growing seasons (what our pioneer ancestors call ‘the hungry months’. It builds your level of self-reliance, providing food security against shortages, and enhancing emergency preparedness.
APPROPRIATE preserving methods retain more nutrients than many store-bought options, while allowing you to control ingredients, minimizing additives, preservatives and extra sugar. APPROPRIATE storage methods will allow your family to enjoy seasonal fruits and vegetables throughout the winter.
Below, we’ll discuss 6 different ways of preserving food and best storage methods suited to each food you grow in your backyard. We’ll also take a few cautionary side trips to ensure food safety.” – Cindy Suelzle
What is the Hungry Gap?
The hungry months (‘hungry gap’ or ‘hungry season’) refer to the time, usually between March and May, when stored supplies from the previous year’s harvest have run out, and before the new season’s crops are ready to be harvested. Historically, this was a time of food scarcity, with families being forced to rely on limited rations, forage for wild food, and eat nutrient-poor diets. Proper food preservation and storage aims to reduce or eliminate the hungry gap.
Right off the bat, let’s dispel a few common misconceptions that I observe over and over.
Myth 1: Harvest is at the end of summer. Sometimes new gardeners have the idea that gardening is like a sandwich. They expect to plant in the spring and harvest in the fall. Truth: If you’ve gardened for awhile, you know the truth is very different. Aside from the near daily attention of watering and weeding, you can begin eating out of your garden within the first few weeks after planting (in garden talk that’s almost immediately), and throughout the growing season. Harvest is an ongoing processall-season-long. That means you’re picking and eating of course, but also picking and freezing, picking and canning, picking and pickling or fermenting, and picking and dehydrating all that is not consumed right away.
Yes, there will be things you’ll be harvesting at summer’s end – like winter squash, root vegetables, apples, plums and grapes, but that doesn’t take into consideration all the other fruits and vegetables (especially garden greens) that you’ll miss if you wait.
Myth 2: Fresh food from the grocery store is “FRESH”.
In many cases, it often takes a week or more after harvest before produce arrives on our grocery store shelves, and this, after being picked before it’s ripe. Since all produce begins deteriorating within the hour it’s harvested, having it be two weeks from harvest before we even see it is a problem. Sometimes, preserved food might actually be more nutritious than the older perishable food in the produce department. Open your mind to some new considerations.
t doesn’t matter how good it was on the day it was harvested, if it doesn’t get taken care of immediately. All produce begins to deteriorate within the first hour of harvest, so remember – THE CLOCK IS TICKING!
Truth: The word “fresh” has been stretched and misused to define all sorts of things. The produce in the grocery stores should best be defined as ‘perishable’ instead of ‘fresh’. To be clear, I am not dissing perishable fruits and vegetables in the produce department of our favourite grocery stores. In Alberta, this is the only way we’re ever gonna enjoy pineapple or bananas, or mangoes or citrus fruits, or let’s face it – many other things. All I’m saying is – be reasonable about your nutritional expectations. Don’t expect a mango we buy at the grocery store to be everything it was in the hour it is harvested.
Myth 3: Storing food will make it last indefinitely. Truth: Nothing STOPS food spoilage, it’s food! It’s not indestructible, but certain methods of preserving slow spoilage down. That is the best we can hope for. No matter what you hear, no stored food lasts indefinitely. Be reasonable. Nutrition is optimum the fresher it is, of course, and it is best used within a certain time frame. All storage methods have limits that are shorter than we might assume.
Generally this is what you can expect with preserving:
Canned food – commercially canned or home-bottled food has a recommended shelf life of 18 months to 2 years. Two years is the time frame I try to work within. Nutritional value is approximately 40% of whatever that food was when it went into the bottle. That nutritional value decreases as it ages, so yes, we may all know someone who has bottled peaches from 2018 on their shelf, but just because it’s there, doesn’t mean it should be eaten. The nutritional value is so poor . . . . Just EAT the doggone thing or give it to the chickens! Get it over with! What are you waiting for?
Frozen fruits and vegetables if prepared properly have a recommended shelf life of 4 months to a year. For me, I use a year as my benchmark. Nutritional value is approximately 60% of whatever the food was the hour it went into the freezer. The key is to have it in the freezer as close to harvest time as possible. Don’t forget about it in there.
Dehydrated foods have a Potential Shelf Life of – 1 year for fruits, 6 months for vegetables, 1-2 months for meat (6 months if vacuum sealed. I say potential because there are so many factors to consider when dehydrating at home. How long between picking time and the dehydrator? Did you remove all the moisture? Are you certain? How are you storing it? Best practise is to store in coolish room temperatures (no less than 40 F / 5 C and no higher than 70 F / 20 C), out of direct light. Nutritional value is approximately 80%; again the key is prompt processing.
Freeze dried foods has the potential for a 25 year shelf life IF done properly, IF packaged properly, and IF stored properly. Freeze drying is a gentler process preserving and protecting food value. Nutritional value could be over 90%, with a lotta variables in the shelf life. How you package your freeze dried food will influence its long term stability. A sealed oxygen-free can or jar has the longest storage potential. A high quality mylar bag – provides a top 5-8 year shelf life.
It is impossible to achieve the coveted 25 year shelf life in a typical home kitchen – no matter how expensive your freeze-drier is. So stop having unreasonable expectations, and agree to live with the way things are. Freeze drying is a good way to preserve, but if you have to buy the food you’re going to freeze-dry, you’re already behind the 8 ball. And if you don’t store it properly , it will not last as long as you think it will.
The key to success for all preserved food – is ROTATION. Rotation means you USE it! 1st in – 1st out. Commit to using the food you preserve.
Community
One of your greatest resources when learning how to preserve the food you grow (or acquire) is other people. Everyone has an idea you’ve never tried (or even heard about) before. Don’t be stuck in the way you’ve always done things, just because that’s how you always have. But just because your girlfriend’s mom did things a certain way, doesn’t mean that’s best either. Be open-minded and willing to LEARN, willing to try new things. Be wise and pay attention to details. And then share your successes and failures with others so everyone can get better.
get a good book you can trust
I am not saying this is the book you must have (in fact, it’s out of print), but there are other excellent resources available with important details that will be invaluable to you in your food-preserving journey. Look around, do some research and FIND a GOOD BOOK that will not only give you great suggestions and recipes, but more importantly – tell you how to can, and the times to boil your jars, what times and pressure to use when you’re pressure canning, suggested steaming or blanching times when you’re canning etc. These are very important details.
These things have been (and continue to be) studied in test kitchens for decades. What temperatures and times are needed to safely preserve food? What temperatures kill the toxins that cause botulism? Don’t depend on your memory, don’t depend on what Aunt Martha has always done, and if you use google, be very cautious about where you take your information.
before we go on, we must take an important cautionary side trip . . . . . don’t skip this part below, it could save your life
Botulism! is nothing to trifle with.
What is it? Botulism is a rare but serious condition caused by a toxin that attacks the body’s nervous system. It can cause life-threatening symptoms. All forms of botulism can be fatal and are considered medical emergencies, but for our purposes here, we’re only talking about Foodborne Botulism.
Harmful bacteria can thrive and produce toxins in low-oxygen, and low-acid environments. The bacterium responsible for botulism grows best in these conditions which is why improperly processed home-canned or bottled foods pose a higher risk. Freezing does not destroy the bacteria or it’s spores. While boiling can destroy the toxin itself, it does not kill the spores, which can survive and later produce more toxin under the right conditions.
Strict adherence to cleanliness, and ensuring that proper canning methods are used when home preserving is more important than we might suspect. Fruits and vegetables should be washed thoroughly before using. Glass jars should be cleaned with hot soapy water, rinsed with hot water and kept clean till used. It is not necessary to sterilize jars if they will be processed in a hot water bath for at least 10 minutes.
Only high acid foods like some fruits and in some cases pickled vegetables, should be canned in a hot water bath canner. Why? A boiling water bath (212°F) is only safe for high-acid foods (fruits, pickles, jams) because the acid prevents the botulism spores from germinating, even though the heat does not kill them.
Low acid foods: vegetables, legumes, soups, sauces, meat and fish should be processed in a pressure canner under recommended pressure. Don’t guess about the what pressure to use, or the timing, always use a reputable guide. Why pressure? Because botulism spores are highly resistant to heat and can survive boiling water, but they are destroyed at temperatures of 240°F and above.1 which are only achievable in a pressure canner.
Key Facts About Pressure Canning and Botulism Safety:
Temperature Requirement: To destroy botulism spores, food must be processed at 240°F (116°C) or higher, using 10-15 pounds per square inch (PSI) of pressure.
EATING “IN THE SEASON”
Years ago (for nutritional reasons), I decided to focus our eating IN THE SEASON, preserving the EXCESS of what we could use immediately. Consequently, we eat primarily out of our garden from the beginning of May through the end of September. Other than the watermelon we buy constantly throughout the summer, 90% of our fresh produce comes from the garden. Like everyone else, I still like summer fruits we cannot grow in our climate: peaches, nectarines, citrus, and blackberries – when all those fruits are at their best. Lucky for me, I live in a place where I have the best of both worlds.
Every growing season will be different; not every vegetable will do great every year. Some years are going to be great tomato years, some will be better green crop years. It is important to diversify what we grow to give us the best variety and chances for success. For instance, our growing season – summer of 2024 – was the perfect lesson for why diversification is a good idea.
It threw some unexpected curve balls at us: April was cold, May was cold and excessively windy, even June was cold and very windy. 2 I was still planting my garden in the middle of June – a full month later than than I ever have before. But then the weather was perfect for weeks at a time. By mid July most things had caught up. Who knew? April, May and June of 2024 was perfect spinach weather, but unfortunately for me, and uncharacteristically, I hadn’t planted any spinach. Booooo me.
MAY
What is typically ready in my yard (and probably your yard too) in May? * Early greens like spinach if you got it planted early enough (April, or even the previous August is a good time). * Volunteer Greens: Lambs Quarters – a common garden edible weed that is very much like spinach in many ways. Dandelion leaves – open your mind – when they’re very young, (young dandelion greens are nice added to a salad). Giant hyssop is an edible native plant that comes up early. Chickweed (yes, another common garden edible weed) that springs to life as soon as the ground warms up. * Sorrel, one of the earliest garden greens. * Rhubarb is at its best at the beginning of the season. * Chives, Garlic Chives and Welsh Onions are up and big enough to start picking for meals.
JUNE
What is ready in my yard (and probably your yard too) in June? * All your herbs. * More early greens, including lettuces. * Early strawberries. * Haskaps are the first fruits of the season – usually ready before the middle of the month. * Rhubarb is full on and at its best in June.
JULY
By the first of July, you should be eating something from your garden every day. Peas, beans, more greens including Asian greens, kale, the first cucumbers, every kind of herb, and the first tomatoes, zucchini and onions, black currants and more strawberries.
AUGUST
Very soon the excitement of first ripening turns into mass ripeness – all ready to harvest at the same time. Zucchini that gets so big you can use it for a piece of furniture, or it sits on the counter for several days before you use it; kale that grows bigger by the hour; more salad than anyone can enjoy, and more basil-wrapped-tomatoes than you can put on any table. Who has time to do take-out in the summer? And why would you? There is so much to eat every day right in your garden.
Part of the beauty of summer is the healthful benefits of eating in-the-season. Shop for dinner every day from your garden. There’s nothing like fresh sour cherries or plums from the tree, or those first crisp apples! But don’t miss the more subtle offerings: parsley that is ready fresh all summer long – with plenty to be dehydrated for use all winter, kale that we can literally pick every day and it never stops producing, with lots left to freeze or dehydrate. Gardeners, we have carefully tended our food plants since the weather warmed up, so be open to all the ways they want to give back to us. In some cases, the more we pick, the more will keep coming. When we let vegetables like peas, beans, cucumbers, peppers and tomatoes stay on the plant longer than needful, they start to over-ripen in an effort to produce viable seed, signalling the plant that producing time is over. They’ll stop producing more fruit, and focus on going to seed.
We sabotage our garden’s quality and quantity by not constantly harvesting throughout the entire growing season.
Picking cucumbers every few days as they ripen will keep the plant producing. You’ll have some to enjoy today, some to give away, and some to put up for winter for several weeks. Same with tomatoes: freshly sliced on toasted sourdough bread, in your garden salad of course, fresh bruschetta on fresh sourdough, fresh salsa, roasted pasta sauce, – enough to eat fresh, enough to share and enough to put up for winter.
STORE WHAT YOU EAT AND EAT WHAT YOU STORE
Preserving means NO WASTE, and extending the season – but never at the expense of eating IN the season. We really can have plenty of both, ironically by picking more. And there are several different ways to preserve, some more suitable than others, each with it’s own advantages, disadvantages and optimum shelf life. Not all methods are suitable for all produce. Be open-minded and employ a variety of methods to take advantage of the best options. When you eat what you store, you will have greater success in keeping your food properly rotated. This is what is meant by Food ROTATION.
front and centre you can see two tomatoes that suffered from irregular watering
When harvesting, be GENTLE. All fruits and vegetables are easily bruised and damaged; that damage will affect how long they’ll last. Use injured produce immediately, and the less severely injured ones as soon as possible. Go through your stored vegetables frequently, discarding all that are showing signs of spoilage.
COLD STORAGE Choose the coolest area in your house or garage that is clean with no risk of freezing. Do everything you can to keep it cool: lowest level if you’ve got a basement, no windows, outside walls if possible, no carpet, no heating vents, and dark. Vegetables like potatoes and onions will last for months, beets for a couple weeks at best. If you have a very cold room, you may even be able to keep carrots packed in CLEAN sand for an additional month or two, and possibly even cabbage short-term if it’s cool enough. COLD STORAGE is a temporary short-term storage method, extending the season another month or two or three – the key being to EAT it, don’t leave it there for months. Rotation is important. Most modern homes are not built for cold storage.
2. REFRIGERATION Room is always an issue in any fridge and over packing your fridge reduces its effectiveness to keep everything at a consistently cold enough but not too cold temperature. Additional fridges have additional costs involved in running them. It is an excellent, though temporary, short term storage method. Count your time in weeks at best. Eat your food storage to keep it rotated.
Refrigeration and Freezing are 100% dependent on electricity. For this reason, I don’t consider anything in either one part of my food storage. They are for convenience only, and let’s face it – freezers are mighty convenient. But if you lose power, you’ve lost a LOTTA food. Don’t put all your eggs in one basket – in the fridge or freezer basket.
3. FREEZING Again room is an issue, and leaving foods too long in the freezer is a common problem. Rotate your frozen food, 1st-in 1st-out. Short to medium short-term storage when properly prepared, packed and labelled. Freezing retains approximately 60% nutrition IF prepared properly and frozen quickly after harvesting. Recommended shelf life of frozen food is 4 months to 1 year, depending on what it is. And yes, I know your mom has food in her freezer from 3 years ago. Again, the recommended shelf life is 4 months to 1 year.
4. CANNING Two methods of canning: using a hot water bath with boiling water reaching 212 degrees F, and a pressure canner, which uses steam and pressure to reach up to 250 degrees F. Hot Water Bath canning is for high acid fruits. I always add lemon juice or vinegar – depending on the flavour it’s going to give the fruit. For instance, to a quart jar its recommended to add 2 Tablespoons lemon juice or double that for vinegar.
5. JAMS, JELLIES AND SYRUPS I always process these lovelies in a hot water canner. It is possible to freeze jams but I choose not to. Freezing always seems to require more sugar, and freezer space is a premium in my house. 3 for directions on how to make your own jam click HERE
5. DEHYDRATING is one of the oldest ways to preserve foods, keeping them safe to eat and maintaining reasonable nutrition. Estimates are that up to 80% of original food value is preserved. Times to dehydrate range from 1-2 hours to 24+ hours, depending on what you’re drying. Pay particular attention to ensure there is no remaining moisture in individual pieces.
Do NOT dehydrate high fat foods such as avocados, olives or nut butters, or dairy as the risk of food poisoning is too high. I personally do not dehydrate any kind of protein either.
For optimum storage keep in a cool, dry, dark place at temperatures below 60 degrees F or 15 degrees C. Dried foods should be good for up to 12 months depending on storage conditions. Vacuum sealing dehydrated fruits, vegetables and herbs will extend the shelf life for up to 10 years. The vacuum seal prevents oxygen from entering.
6. PICKLING OR FERMENTING While I have pickled various vegetables over the year: cucumbers, beets and carrots, it seems our family are not big pickle fans so I haven’t kept it up.
We are however, big SAUERKRAUT fans. I like to make a batch of sauerkraut in the late fall – November for the winter.
7. FREEZE DRYING Freeze drying is a relatively new option in home preserving. Commercially, its been on the market for 40+ years, but quality was a little hard to find. Since the year 2000 it became increasingly more available for purchase, but as with most things, the quality varied greatly.
The process is two step: Step 1 is to FREEZE, and step 2 is to remove all remaining moisture WITHOUT thawing. The key to the highest nutritional quality is – how fast can one get it from field to freezer? and how fast can one freeze it? When freeze drying at home, you must have sufficient freezer space to freeze your food in a flat surface layer so that once frozen, the food can be transferred to the freeze dryer. Everything will take different times, but to give you an idea of what to expect, blueberries will take approximately 30-40 hours to completely dry. Because blueberries (and other berries like them) have a protective skin on them, each berry must be punctured. If you don’t do that, the outer skin will dry, sealing in the moisture – exactly what you don’t want! Once they’re completely finished it is imperative that you get them sealed in an oxygen free storage container as soon as possible because they will begin absorbing moisture from the air.
Commercially, the process is the same: Freeze, and remove all remaining moisture without thawing, through a vacuum like process called sublimation. There are many companies that freeze dry, and I have noticed that not all are the same in their commitment to quality. Again, like for home freeze drying, the key to quality is – how fast can one get it from field to freezer? Over the years, I have tried many different brands of commercially freeze dried food, and finally settled on THRIVE LIFE as my brand of choice. There were several reasons for this – all of them relating to their unwavering commitment to quality. Sadly, in 2025 Thrive Life ceased selling to individual households. So the search for quality began again.
Last fall, I found WISE HARVEST Freeze dried food. Based in Utah, they process their own food, so they’re in charge of their own selection, quality and process. They are currently packaging in high quality mylar bags which allow for a shelf life of 5-8 years, and have about 20 items in their inventory. I have tried everything they sell and I am impressed with the quality. It is definitely a company I will be keeping track of as they grow and develop. Incidentally, they ship everything FREE once the order tops $100 – even into Canada. And their prices are both in American or Canadian dollars.
Do I freeze dry my own produce? Not at this time, but I am always considering it.
Why not? I have reflected on doing so many times over the years, and have several friends who have taken the step into freeze-drying their own food. I’d be lying if I said I haven’t been tempted to buy a freeze dryer, and looked a few times very seriously. After all, it is completely cohesive with the way I do things. But the thing that holds me back from this very expensive system, is the fact that I do not believe I can DO better or provide a better end product than what I can buy already freeze dried. In all other methods of preserving, I believe I provide a cleaner and more nutritious end product: canning, freezing and dehydrating. But not when it comes to freeze drying? Not yet. Not as long as there is a good, affordable source providing the quality and variety I cannot match.
Some hard facts to consider: * Living in central Alberta, most produce available for purchase has travelled long distances and is several days from harvest by the time it reaches our grocery store shelves. This means tremendous loss of nutrition. * Living in urban central Alberta, the variety and quantity of food I grow is restricted by my weather. Some of the food my family would like to eat freeze dried are things I cannot grow: bananas, mangoes, pineapple, etc. I feel that if I must buy the food I am going to freeze dry, I might as well buy it already freeze dried – in the end, I am looking for the highest quality.
Currently, of the variety and quantity of food I grow in central Alberta, that are suitable to be freeze-dried, I just don’t think I can justify the cost. One also needs to consider the additional cost of dedicated freezer space (the 1st step of the process). It’s a personal choice, and I totally understand those who go that route. It’s just not my route quite yet.
– Preserving your ABC’s –
Apples
A late summer favourite in our house, we look forward to the apples. Usually coinciding with the beginning of back-to-school time, our apples are ready, and we begin juicing. September smells like apple juice in our house. If the apples are nice then we make a few apple pies to eat and freeze, apple muffins, apple cookies, apples in our salads, apple sauce, apple fruit leather . . . there is no end to the versatility of apples. If your apples are more tart, its not necessary to add lemon juice, but if they’re more sweet, you might want to add 1 T to a pint (500 ml), 2 T to a quart (1 L).
Cold Storage: YES! the colder the better. Refrigeration: YES. can be stored in the fridge for a month or two Freezing: Yes! Also cut up as if for pie filling, apple sauce and juice Canning: Yes! As apple wedges as if for pie filling, apple sauce and apple juice. Dehydrating: Yes! Sliced reasonably thinly in wedges or rings. Pickling or Fermenting: no Juicing: Yes! Freeze Drying: Yes
Cold Storage: no Refrigeration: short term Freezing: Yes. Canning: not really suitable Pickling: yes Dehydrating: No. Texture is not good. Freeze Drying: yes
Beans – green or yellow or purple
Cold Storage: no Refrigeration: yes, short term Freezing: Yes. Freeze in whatever meal amount suits your family best. I blanch for two or three minutes then seal into small freezer bags, label and freeze. I find this better suited for our family so that those few of us who like them can enjoy without cooking up to much at a time. Canning: Yes – under pressure. This is my sister’s family’s favourite winter vegetable; consequently she cans dozens of jars every summer. Cooked beans are not a favourite in our house, so I have never canned them. Pickling: Yes. Several different types of pickled beans – open your mind and seek out recipes that appeal to you. Dehydrating: No, not the best. Takes a while to rehydrate and the texture is not very nice.
Beets can be picked pretty much all July and August as you thin out your rows.
Thinning will allow more room for the beets to grow bigger, and they can be left in the garden till cold weather forces your hand.
Beets are best stored unwashed but with excess soil brushed away, in a ‘cold’ dark place – a cold room or the fridge. Unlike onions and potatoes they can be stored in large food grade plastic bags, but are not suitable to long term shelf life in a cold room. Best place is the fridge. For longer storage, either can, freeze or pickle.
Every year, I look forward to BORSCH, the traditional Eastern European later summer soup, and a national dish in Ukraine.5 click HERE to read my post on Borsch including recipe
Cold Storage: short term Refrigeration: yes, in fact they should be stored in the fridge (short term again) Freezing: yes Beets can be frozen with good results. Cook them first. I prefer roasting covered in a hot oven (400 degrees). Keep 1/2 inch or more of their bottom stem to minimize colour bleed, ensuring they stay to their beautiful deep colour. I use a roasting pan, or a casserole dish or even just tin foil – depending on how many you’re doing. Keep them covered. They’ll cook in their own moisture. Or you can boil: cover with water allowing plenty of room in your pot so it doesn’t boil over (big mess). Roasting or boiling, when tender to the fork remove from heat, cool and remove the peel – it will slip off easily in your hands. Slice, cube or grate and package them into freezer bags or containers. Label and freeze. Plan to use before next season for best results. Canning: Can in pint or quart jars – because they are a low acid food they must be processed in a pressure canner. Don’t have a pressure canner? Consider pickling them. This you can process with a hot water bath canner. For maximum nutrition, plan to use within 18 months – 2 years. Dehydrating: Don’t. You won’t like them. Not a good texture. Pickling: yes Freeze Drying: yes
Berries
Cold Storage: NO Refrigeration: Yes Freezing: Yes Canning: No. The texture of berries is too delicate to withstand the heat and time of canning. Dehydrating: No – with reservations. Depends on the berries. It’s helpful to puncture berries with a skin like blueberries, saskatoons, currants, haskaps. Personally, I don’t like any of these delicate berries dried. Strawberries are good dehydrated if they’re not sliced too thin. I don’t like raspberries dried. Too sour, and I don’t like the texture. Jams: Yes Vinegars: Yes
Cabbage
Cold Storage: no Refrigeration: yes short term Freezing: We often freeze cabbage in the original head, to break down the texture so as to be better/more pliable to make cabbage rolls. Canning: I never have and have no comment Dehydrating: doesn’t sound good to me Fermenting Cabbage : Sauerkraut. A definite YES! 6 Once your sauerkraut is sufficiently fermented, store in the fridge. Freeze Drying: ? maybe?
to read more about sauerkraut, including how to make it, click HERE
Carrots can be stored in a high humidity COLD storage room.
Gently wash and trim the tops to within a 1/2 inch, and thoroughly dry before storing. Store only whole, unblemished carrots; refrigeration is highly recommended. Place in large plastic, food grade bags with several breathing holes punched through. Line the bag with a layer of paper towel to absorb excess moisture. Check carrots every few weeks to ensure they’re not drying out, but are also not too wet (I know – sigh). If the paper towels get very wet, replace them. Cold Storage: yes, packed in clean sand. Use withing a few months. Refrigeration: yes, you can store them in the fridge for a few months Freezing: no, don’t. Very rubbery. That’s all I have to say about that. Canning: Carrots can be bottles and processed in a pressure canner. As with beets, if you don’t have one, consider pickling. Dehydrating: Yes. Chop small. Best to use in a nice brothy soup to refresh. Don’t use too many, they’re pretty strong and will overpower a dish. Don’t do too many the first year – a little goes a long way. After the first year, you can judge for yourself. Pickling : Yes Freeze Drying: no
Cherries or Sour Cherries
Cold Storage: no Refrigeration: yes for the short term Freezing: yes. Pit first or you’ll wish you did. Canning: Yes. I suggest adding 1 T lemon juice to a pint (500 ml) or 2 T to a quart (1 L). Dehydrating: Yes. Pit and cut in half. Freeze Dried: Yes. pit and cut in half, or pit and puncture with pin. Jams: Yes Juicing: Yes, and can combined with apple juice or on its own. Vinegars: Yes
Corn
Corn is best eaten the day it is picked. If needed to pick in advantage, keep as cool as possible and make every effort to use as soon as possible. Suggestion: submerge cobs in ice water right after harvesting, drain and refrigerate with husks on. If the husks have been removed, store in plastic bags, for a few days in the fridge.
Cold Storage: no Refrigeration: short-term Freezing: My preferred way to store corn. Once the corn is cooked, (we prefer to grill it on the BBQ), we cut the kernels off with a sharp knife. I gather the kernels in a plastic tub. and gently tossed the corn with me hands. Then I pack in serving sized freezer bags. . Canning: I have canned excess corn before, under pressure in the Pressure Canner. Dehydrating: no, I don’t recommend it Pickling: I’ve seen corn used in salsas which are canned, as well as relishes. Personally, I would pressure can these.
Cucumbers
Cold Storage: no Refrigeration: short-term Freezing: nope Canning: nope, not unless you’re canning your pickles Dehydrating: doesn’t sound good Freeze Drying: in small pieces the results are excellent. When home freeze drying I find they don’t stay crisp. It’s tempting to freeze dry in slices, but it seems to work a lot better in dices.
Pickling or Fermenting: A definite YES for pickling.
Garlic – as with onions, you can use garlic immediately from the garden,
but for long term storing, as with onions again, it should be cured. Remove all excess dirt and tie in bundles of about 10-12 heads, hang upside down out of the way and out of the sun. Must be cured – as with onions – it is ready to prep and store when it is dry, brown and crispy. Any remaining moisture will promote spoilage down the road.
With scissors cut off the stock, leaving about a 1 inch piece and also remove the root close to the surface. Small paper bags left open at top are perfectly suited for storing garlic in dry dark cold room. Dehydrating: I have never done it myself but I have several friends who do. Slice and dehydrate in a dehydrator. If you don’t have a dehydrator you can dry on a cookie sheet in your oven at the lowest temperature. If you cannot get your oven below 150 degrees, use a wooden spoon to prop your oven oven slightly. Check often to prevent scorching. Once it is thoroughly dry / crispy, powder in a food processer or coffee grinder. A blender will work but you’ll get a lot of powder. Let it settle before opening the lid.
Garlic Salt: My cousin brought me some garlic salt she made herself and now I am a total convert. So doing this myself when I run out. It’s a super simple process. You control the texture of your garlic salt, leave it chunky, coarse or fine – depends on your desired end use.
1 cup coarse kosher salt (non iodized – don’t use regular table salt) 12-15 cloves fresh garlic peeled. Process in food processer until garlic is finely chopped. Spread over parchment line baking sheet and bake 200 degrees till mixture completely dries out. Expect it to take 45-60 minutes.
Baking it makes it a little clumpy, so after its cooled, either crush it in a mortar and pestle or run through your food processer again, or throw it in your high powered blender if you want a finer texture.
Valiant grapes ready to harvest. End of September.
We’ve grown Valiant Grapes in our backyard for almost 20 years. They look and taste very similar to Concord Grapes that are grown in the Niagara region. They are delicious, nutritious, super easy to grow, and winter hardy – everything that is important to me. They have seeds in them and for that reason, some in my family prefer not to eat them ‘fresh’. That doesn’t bother me one little tiny bit. Grape seeds are so rich in nutrition, that I am highly motivated to ‘like’ them.
Cold Storage: no Refrigeration: yes, short-term. Freezing: Yes. We freeze them for smoothies all winter long. Canning: no Dehydrating: no because they contain pits that are too hard to remove. You won’t like them. Juicing: yes, and then can the juice Jamming: YES!!!
We make GRAPE PIE – as a traditional favourite dessert for Thanksgiving and Christmas.
They make a wonderful sauce to add to yogurt, serve over top ice cream or angel food cake, and they make the best jam in the history of the world!
Herbs
Most of the herbs I grow get dehydrated for winter use. The exceptions are dill weed and chives. Dill weed is too delicate to dry – it loses all that makes it wonderful. So I chop it and freeze it, scraping out of its container with a fork while it’s still frozen to use, then returning to the freezer immediately. Chives are also too delicate to dry – becoming ‘woody’ in my opinion, so I chop and freeze them too.
Small amounts of thin leafed herbs (basil, mint, oregano, parsley, tarragon, thyme) – dry on a clean towel on the table or counter. Larger amounts or thick leaves I put in the dehydrator.
Basil – Pesto Pesto is one of my favourite summer traditions. I used to think it was synonymous with basil and at one time it was, but this is a brave new world we’re living in, and pesto can also come from parsley, radish greens, carrot greens, nasturtiums or any combination thereof, or any other flavour you want to preserve. 7
to learn more about pesto, including recipes click HERE. In the link are several different posts about different ways to make pesto using a variety of herbs. Be creative and have fun experimenting.
Dandelion roots – I wash, chop and dry roast them in the oven at 400F. Store in glass jar away from direct light. 8
Dill– I am generally interested in the green weed. I pick when they’re green and lush throughout mid summer, swish in cool water then put in a salad spinner to take excess water off. Chop with a sharp knife on board and scrape into a freezer container. Label and seal. Freeze. To use, I simple scrape the chopped weed out of its container with a fork while its still frozen and return to the freezer immediately. 9
Horseradish – you can make horseradish sauce or freeze it in clumps. It will lose some of its pungency, so plan to use in 6 months. to read more about horse radish including recipes click HERE
Mint – for tea is foundational, probably the first herb most people dry and then use all winter long. Easy to dry. Easy to use.
Kale
Cold Storage – nope Refrigeration – short term Freezing – Yes. Wash and remove stems. Chop coarsely and blanch in boiling water for 1 minute. Immediately plunge into ice water to stop the cooking and to lock in colour. Once the mass is cooled, strain and let the leaves drain for a few minutes. Pat dry with a cloth, and put them in labelled clean freezer bags, removing as much air as possible. Blanching kale increases the shelf life to 6-9 monts, while raw kale frozen is best eaten within 1–2 months. Canning: nope Dehydrating: This is my personal preference. Easy to do and easy to use later. Two to three hours in the dehydrator depending on how full your racks are, and then pack away in a glass jar. Label, and keep out of direct sunlight.
These jars pictured are 2 quart size. You’d be amazed by how much dehydrated kale is in each of these jars. I use it throughout the winter in many dishes, just scooping out of the jar and adding it to soups, stews, chillies, and sauces of all kinds. Pickling or Fermenting: nope Freeze drying: One of my favourite freeze-dried vegetables.
Onions can be used from the garden as needed all summer long
especially when the bulb starts to round out, but by late summer you’ll notice the tops begin to flop over, giving the signal that the plant has stopped growing. They’re ready to harvest.
Cold Storage: Yes. They need a cool, dry, dark, and well-ventilated spot (a pantry will do) to stay firm for months.
To dig, carefully loosen the soil around your onions with a garden fork, then gently pull them up by their tops. Best to keep the full stem intact until fully dry. If the weather is dry with no danger of frost overnight, lay the plants out in the garden for a day or two to dry out. If the weather is not in your favour, move them to a protected area – perhaps the floor of the garage or a covered porch.
Curing onions is the term used to prepare them for long term storage, and is absolutely necessary. The outer layers dry out, tightening around the bulbs to effectively protect them, keeping the onion firm longer. Its a simple process: make sure they have plenty of air space for circulation – ideally outside but protected from the sun. Either hang or lay out. That’s it. You do you, but take care not to bump or bruise them. And don’t rush this process, drying takes TIME, and properly curing onions means you can enjoy the harvest all winter long. Taking shortcuts will prevent proper curing, and the onion bulbs will turn soft and mushy. Curing onions allows them to be stored at room temperature, so even a kitchen pantry would be sufficient if it was nice and dark.
Onions are sufficiently cured when the necks are completely tight and dry, and the stems contain no moisture. Use scissors to trim the roots to about 1/2 inch, and the leaves to about 1 inch. Like potatoes, onions should be kept cool and dark – with good air circulation. The same kind of containers are suitable. If the onions are exposed to light for any long stretches, they may sprout new green leaves. Use any onions that have been bruised or damaged first, as they will not last as long.
It’s tempting to store onions with potatoes because their needs are similar, but potatoes release moisture as they age, which can encourage onions to develop soft spots, so keep a reasonable distance between them.
Either hang or lay out, you do you, but don’t rush the process. Drying takes TIME
Refrigeration: No. The fridge is too damp, causing them to turn soft and moldy. *note: if you only have a few onions and you think you’ll use them up in a few weeks, don’t worry about curing. Go ahead and put them in your fridge.
Not all onions are intended for long storage. Generally, the milder or (or sweeter) onions are intended for short term use. Stronger (or more pungent) flavoured onions may retain quality for up to a year if cured properly. These are things to consider when selecting the type of onion you want to grow in the spring.
Freezing: Yes, though they will lose their crunch. They are best suited for cooked dishes like soups, stews, sauces, and casseroles. Properly stored, frozen onions last about 3-6 months.
Peel and chop, dice, or slice onions to the desired size. Spread out on a baking sheet and place flat in the freezer for about 2 hours. This prevents them from freezing into a solid clump. Pack into airtight bags or containers, removing as much air as possible to prevent freezer burn. Use directly from frozen in recipes; no need to thaw.
I’ve seen my dad put on goggles and chop tons of onions by hand for hours so that he could freeze them for ready use. That was enough for me to never want to do the same thing. Generally, I choose not to freeze.
You can also freeze onions precooked to save cooking time later.
Canning: No Dehydrating: Yes, but you might want to take the dehydrator outside to do it. The smell lingering in the house for days is not appealing. Pickling: Yes Freeze drying: Yes! I don’t freeze-dry onions myself – I prefer the quality of what I have purchased. They are super easy to use, and do not need to be refreshed. One can use them in fresh salsas, chicken or egg salads, or in any other way.
Parsnips – same as carrots.
Peas
Cold Storage: nope Refrigeration: short-term Freezing: Yes. To freeze fresh peas, shell and wash them, then blanch in boiling water for 1.5 to 2 minutes. Immediately plunge into ice water for 2 minutes to stop cooking, drain well, and dry completely. Freeze in a single layer on a tray (flash freeze) before storing in airtight freezer bags for up to 6–12 months Canning: Yes, under pressure Dehydrating: Yes, but . . . . I don’t like them. Pickling: no Freeze Drying: YES! They’re great to snack on, and when they’re refreshed, they taste just like fresh from the garden.
Peppers
Cold Storage: nope Refrigeration: Yes short term. Freezing: Yes. They can be frozen raw and chopped (sliced or diced, seeds removed), no blanching necessary. Freeze on a cookie shett to prevent clumping, then transfer to a labelled freezer bag. Will keep a good 9 -12 months. Canning: Yes, under pressure Freezing: Yes.
Dehydrating: Yes Freeze Drying: Yes
Potatoes
Cold Storage or Refrigeration: Potatoes should never be stored in the fridge, as it converts starch into sugars, changing the texture to a sweet, gritty, unpleasant texture. Cool is good, COLD is not. A nice dark area is necessary as light turns potatoes green. Keep them in a breathable storage container like a cotton or burlap bag, paper bag, basket, or a cardboard or wooden box. Use injured potatoes first – those that may have been damaged with a shovel when harvesting, those with blemishes, those with splits or anything else not perfect. Those injury spots will begin to spoil, so use them first. Continue to go through them from time to time, removing any that look like they are starting to rot. Canning: Yes, under pressure Dehydrating: Yes with reservations. I personally don’t dry them. Freeze Drying: Yes . . . .though I’ve never done so myself. I do however, use commercially freeze-dried potatoes.
Potatoes are easy to store: choose the coolest area you have (NOT the fridge) and keep them in the dark with as much air circulation as possible. No plastic bags or tubs.
Pumpkins and other winter squash
Cold Storage or Refrigeration: Cool, NOT cold. Handle gently, as dents and scrapes will introduce decay. Clean the surface by wiping with cool water in which a capful of bleach has been added. This kills bacteria that will quickly gain a foothold in any injury spots, including cuts when you carve a jack-o-lantern. After it’s been disinfected, dry it thoroughly with a soft cloth before storing it. Keep your pumpkins cool, dry and dark and they’ll reward you by lasting several months. Slight freezing or even too cold will break down the tissue and make the pumpkin soft, but too warm is a problem too. Keep them out of direct sunlight. Best place is in your cold room or garage, as long as it doesn’t freeze. Keep them OFF the cement floor with cardboard, a blanket, wood slats or on a shelf. And try to keep them from touching each other to allow them to breathe.
Freezing: Yes, but the texture gets watery. I don’t care for the final result Canning: Yes, in chunks not puree – and always under pressure Dehydrating: No. Freeze Drying: Yes
Rhubarb – the best friend you never gave the time of day to
Cold Storage: No. Refrigeration: Yes, short-term. Freezing: Yes! Wash, chop, bag and freeze. I use the frozen rhubarb in smoothies for an especially refreshing drink. Canning: Yes! I cold pack macerated rhubarb into pints, using the juice of the rhubarb and sugar as liquid. 10 minutes in a hot water bath. I don’t feel the need to add any lemon juice or vinegar, as it is acidic enough already. We use this to flavour yogurt or to top oatmeal on winter mornings, or for baking.
Jam: Rhubarb is foundational in most of my red summer jams. Dehydrating: Yes, but only as fruit leather. By itself or as a base with strawberries, raspberries, plums, and many other flavour companions. Be creative. Yes you can dry rhubarb in small pieces, but it is not a nice texture or flavour and is hard to find uses for. Freeze Drying: Yessss, although I don’t care for the texture. I guess it depends on what your goals are to use it.
To read more about Rhubarb including recipes, click HERE10
Sorrel and other Greens such as Spinach, Swiss Chard and Amaranth
Cold Storage: No. Refrigeration: Yes, short-term. Freezing: Yes. Lightly blanch and pack into small freezer bags, label and freeze. Canning; nope Dehydrating: nope Freeze Drying: YES
Tomatoes are why I garden
Cold Storage: No. I leave whole tomatoes in my kitchen at room temperature while they’re ripening. I want them close at hand so I can keep an eye on them. We use them daily fresh, but sometimes they ripen a lot at once, so I need to be watching. Refrigeration: No. Cold temperatures stop the ripening process, breaking down cell structure and creating a mealy texture, as well as reducing flavour. But sometimes, if your tomatoes are over ripe, you can refrigerate to buy your some extra time. Best to only use in cooking after they’ve been refrigerated. Freezing: YES! Sometimes if I have too many ripening all at once, I’ll wash and dry them, then place in the freezer to buy me some time. I freeze loose, them pack them frozen in a freezer bag. This is a short term gig, and we’ll use the tomatoes as quickly as we can afterward. Only good for cooking. Canning; YES! I always 2 T vinegar to a pint (500 ml) or up to 4 T to a quart (1 L). Whole, ripe tomatoes are best stored on the counter, but can be refrigerated for 1-2 weeks to prevent spoiling. Cold temperatures (under 55°F/13°C) stop the ripening process, breaking down cell structure to create a mealy texture and reducing flavor compounds. Always bring refrigerated tomatoes to room temperature before eating. Dehydrating: YES! Freeze Drying: YES! but I find the texture very delicate, and that it absorbs moisture from the air very quickly. Not ideal.
to learn more about tomatoes including recipes click HERE
Zucchini is the master of disguise
Cold Storage: Yes, short-term for big ripe zucchini, but not too cold. Refrigeration: Yes, short term for smaller, less mature ones. Canning: Yes, under pressure. Personally, I don’t like the texture. Freezing: Yes, . . . but texture will be watery. For me its a no, unless I shred the zucchini and package in the right amount for zucchini cake. Dehydrating: Yes – my preferred method for long term storage Freeze Drying: YES! but I find the texture gets a little spongy after a while Pickling: No.
Fruit Leather
Fruit leather! Apple leather – rhubarb leather – any kind of fruit leather. Mix it up. Apple Pear. Rhubarb Raspberry. Plum Cherry. Plum Apple, Plum Grape Apple. . . . . Whatever you’ve got on hand that needs to be used up, turn it into a delicious, nutritious snack to grab all winter long.11
to read more about fruit leather including recipes click HERE
Vinegars
Take your favourite flavours from the growing season and use them to flavour vinegars.12
to read more about vinegars including recipes, click HERE
Tips for storing your preserved foods
Don’t just stash your food and forget about it. You’ve done all the work up till now: you’ve grown it, nurtured it, harvested it, preserved it, – now you need to finish the job by keeping it safe, making it accessible and incorporating it into your daily life. EAT IT!
I cannot overstate the importance of STORING WHAT YOU EAT and EATING WHAT YOUR STORE.
In many cases the shelf life of your food will depend on where and how its stored.
Pay attention to the risks : Humidity – Light – Oxygen – Temperature Variations – Pests (insects and mice)
Moisture/Humidity: If dried food picks up moisture molds and bacteria will grow. Moisture can also damage packaging material, and rust jar rings. In areas of high humidity, using moisture absorbers and investing in a dehumidifier is a good idea. Keep everything OFF the floor, especially if the floor is cement.
Light: Direct light, especially sunlight can speed deterioration
Temperature: Optimal temperatures are cool, ranging from a low of 40F (above freezing risk) to maximum of 70F. All food will react badly to heat. Canned food should not be allowed to freeze for the food’s sake but also, freezing will compromise seals. Dehydrated foods can freeze but continual freeze-thaw is detrimental. Even freeze dried food will have its exceptionally long shelf life significantly reduced by heat, and in continuous freeze-thaw conditions.
Pests: Protect your food storage from pests. Moths, ants and mice belong outside but they don’t always stay there, and once they’ve found their way into your food storage – it will be unsafe for you. Glass, food grade plastics and metal are excellent protection but not always practical in every situation. Do the best you can with what you’ve got. Keep food off the ground and off the floor! Aside from being more susceptible to insects, it is also more vulnerable to water damage should that sad event occur.
Preserve Responsibly
KEEP IT CLEAN Pay attention to cleanliness and details like full boiling and timing when canning, full moisture removal when dehydrating, blanching and packaging when freezing. Cleanliness extends to your storage area.
LABEL You think you’ll remember, but you WON’T, and even if you did – you may not be the one who uses it.
USE IT Shop for Dinner from your Food Storage room. Routinely go through your food storage to ensure that seals are still intact, food is still properly packaged, no signs of pests or mould, and to ROTATE it. USE it!
STORE WHAT YOU EAT and EAT WHAT YOU STORE. I know, I know, you’ve seen it before. It is the single most important rule. If you don’t eat what you store, you’ve wasted your time, energy, food and money! Not using what you “put up” is no better than doing nothing with it, because it ends up being the same.
the final word (words)
Eating a nutritious and balanced diet with variety is the best way to protect our health. It gives our bodies the best chance to take care of themselves. That extends into the non growing seasons, those of us who live in northern climates must think about winter, so we store food.
* Storing food properly is the key to protecting ourselves and our families WITH continued good health and FROM foodborne illnesses.
* You cannot always tell when food is unsafe by its appearance, smell or taste. Botulism for instance cannot be seen, smelled or tasted. When in doubt, throw it out!
* Preserving your garden produce is the next-to-final step in the blessings and benefits of growing a garden. It is soul satisfying. The last step of course is to continue to enjoy the produce throughout the winter.
* Everybody has Failures. Failures are the best teachers. Learn from them.
I’d love to hear your tips and suggestions, as well as some of your success stories as well as things you’ve learned from failures.
Warmly,
Cindy Suelzle
Footnotes:
Botulism spores (Clostridium botulinum) are highly resistant to heat and can survive boiling water (212°F / 100°C), but they are destroyed at temperatures of 240°F to 250°F (116°C to 121°C), which are only achievable in a pressure canner. (USDA Food Safety and Inspection Service) ↩︎
Just for fun, I checked some weather history in Edmonton, and in May 2024 we had 8 sunny days!↩︎
