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Re: "Any folks into food preservation? (Canning, Fermentation,..."
fermentation does a few things. It modifies the food in flavor, nutrition, digestability, shelf life to name a few. Cabbage for example has a lot of Vitamin C and K but it can be a little hard on the guts. Transforming it to kraut can make more digestable, introduce healthful microbs, and change the flavor and keep for a long while. 21c. wise where we have more varied diets and suppliments, maybe it just tastes good, or connects you to your past, but can help clue you into getting helthful microbes into your body. There is more of you, that's not you, than you may realize and we need them to live healthy lives as us. For me it's taste and culture though as much as health.
Sep 10 · 3 months ago
🚀 Pollard · Oct 21 at 14:20:
I've done my fair share of canning, for a guy. UGA/USDA has the National Center for Home Food Preservation which is a pretty good resource.
I've got a 16qt pressure canner and have canned beans, chicken, potatoes, green beans and a few recipes like Brandied Apple Rings from the blue book.
Any folks into food preservation? (Canning, Fermentation, Making forms of refrigeration) — Was hoping to find a fermentation, jamming, refrigeration, or canning subspace, but couldn't (sorry if I missed something). Anyone interested in the art of food preservation? If so, what things do yall do? I ferment a lot of sauerkraut (2-3 week ferment) and frequently make a tasty fast ferment salsa (24-48 hours), although I also have experimented with veggies friends near me have given me, including...
💬 vi [mod] · 8 comments · 2 likes · Jun 28 · 6 months ago