Last-chance herbs I hope to get picked–and dehydrated–before the first hard freeze.
Most of the time when I’m talking about the Ball Blue Book and preserving, I’m talking about canning, but there’s a lot more to the world of preserving than that. There’s fermenting, freezing, pickling, and dehydrating, too. I’ve done a lot of dehydrating ever since I got a dehydrator. (A dehydrator is the most awesome thing in the world!) I freeze quite a bit, too, but I’ve barely dipped my hand into pickling. I love pickles now and then, but I’m not a huge pickle fan. However, you can pickle more than pickles (cucumbers, I mean). You can pickle many vegetables, including garlic. You can even pickle tomatoes and all sorts of fruits! I haven’t tried fermenting, either. (Unless you count making yeast bread.) The most common thing people ferment is kraut, though when I think about fermenting, I think of fruit. I’ve seen recipes for rum pots with fruit all over the place and I’m so tempted…. I’m also having a hankering to pickle garlic now. (Anyone out there ever pickled garlic? Was it good?? What did you do with it?)
There’s always something new to try with preserving!
(Making cheese, by the way, is another form of preserving. It’s preserving milk!)
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