#preserved foods

[apollogoulielmosorestesatreides]

CANNED OR PRESERVED FOODS

ANYTHING SUITABLE TO BE KEPT FOR EATING WITH LONG OR INDEFINITE SHELF LIFE

SURVIVAL OR EMERGENCY SUPPLIES

MEALS SUITABLE TO BE RECONSTITUTED SIMILAR TO MILITARY RATIONS

[organicdeliverysydney]

Deli & Preserved Foods

Shop organic deli and preserved foods from Organic Delivery Sydney

[fullcravings]

Strawberry Shortcake Cookies

[compatriot-james]

So the last jerky I made was good, it was tasty, it was delicious. But it was strong in the flavor of soy sauce. So I’m working on my own marinade, and it has Bourbon. Because why not?

[thepringlesofblood]

ok so like. murderbot is famously anti-food right? but consider. we know secunits have a sense of smell. it mentions liking/not liking plenty of smells across the series (the 'dirty sock' human smell, ART's showers smelling good.)

where i'm going with this is that good food smells good. and i don't think mb has ever been around any good food. like think. academic surveys, mining installations, close-quarters space travel, these are not places or occasions known for their cuisine. its experience of food in an olfactory sense is probably limited to ration packs & corporate cafeteria lunch settings. until relatively recently, it had never even been through the 'human' parts of stations before, where it may have smelled some sort of actual food in passing. it's probably seen plenty of other types of food on media, but never smelled any of it.

so imagine. come with me on a mind journey. mb stopping in on Mensah's actual house for some reason during the day, and one of her spouses or something is baking gingerbread (very much the kind of cookie that fills up the whole house with good smells). like. would it even recognize it as being food necessarily? gingerbread is very much one of those smells that everyone tries to recreate and no one quite can. I imagine it's not thrilled with the concept of ovens in general (humans please stop putting your hands in/near hot things), but imagine it frantically trying to place the smell and mensah being like hey you good? and it being like theres. a smell. something must be wrong somewhere. and mensah being like oh no that's just gingerbread, tano's baking cookies. and it's like that's FOOD???

[reality-detective]

Food-preserving hacks 🤔

[fox-bright]

So I was helping a friend figure out what to do with a wealth of tomatoes. She wants to dehydrate them and pack them in oil, and I thought, wait, that's really unsafe, right? But I've never tried it, so I went to the https://nchfp.uga.edu/ website, and a couple of Extension Office sites, just to make sure I had it right. I did: you can not preserve tomatoes long-term in oil safely. Throw them in olive oil, put the bottle in your fridge, eat within two weeks.

But the internet is FULL of well-paid garden bloggers who post exquisite photographs of food they will never actually eat alongside shit text like this:

Fun fact--this will kill you if you're not really lucky! Botulinum needs two things to be happy: A low-acid food source, and a low-oxygen environment. Bacteria that makes mold lowers the acidity of the tomatoes, basically clearing ground for the botulinum to flourish! And even better, it's not visible, it has no taste or smell; you won't even know you're consuming it.

This is my seasonal recommendation-slash-plea to only use tested recipes for your food preservation. When We Know Better, We Do Better--even if Nonna did it this way because her Nonna did it this way, we know better now. Botulism used to kill entire farming families, and their loved ones never knew why. The "why" was frequently something like this.

[cognitivejustice]

Two men who were instrumental in creating a global seed vault designed to safeguard the world's agricultural diversity will be honoured as the 2024 World Food Prize laureates.

Cary Fowler, the US special envoy for Global Food Security, and Geoffrey Hawtin, an agricultural scientist from the UK and executive board member at the Global Crop Diversity Trust, will be awarded the annual prize and split a $500,000 (€464,000) award. In 2004, Fowler and Hawtin led the effort to build a backup vault of the world's crop seeds in a place where it could be safe from political upheaval and environmental changes. 

The facility was built into the side of a mountain on a Norwegian island in the Arctic Circle where temperatures could ensure seeds would be preserved.

The Svalbard Global Seed Vault - also known as the 'Doomsday vault' - opened in 2008 and now holds 1.25 million seed samples from nearly every country in the world.

[buffetlicious]

I am not picky with my foods, so this packed box of Economy Rice (菜饭) is perfectly a-ok with me. This time mum chose steamed egg, curry chicken & potato with a side of preserved Chinese mustard & pork belly (梅菜扣肉) over rice.

[ahedderick]

Crabapples are kind of an extreme fruit. Sour and sometimes a bit bitter, they take a lot of sugar to be edible. Wild rosehips are nicer; you can eat them as-is if you like intense sweet-tart flavor. This fall I decided to make a small batch of crabapple-rosehip jelly.

The thing with crabapple jelly is that you don't need to add pectin (such as Surejel or Pomona's). I simmered the crabapples and rosehips in a 50/50 mix of apple cider and water, strained it twice, then cooked the resulting juice with an equal measure of sugar. I can't quite describe the very old-fashioned 'jelly test' I used, except to say that my mother taught it to me and it involves pouring a few drops of the mixture off the side of a large spoon until it drips "correctly."

Crabapples produce a jelly with a very different consistency. It's honestly more like pine tar. My uncle, who loved foraged foods and unusual jellies, called it "the La Brea jelly." I'd have been mad about that, but . . he wasn't wrong.

I ended up with a small quantity of extremely sticky, rosy-amber jelly with tons of sweet-tart flavor.

[ID: A small dish of jelly held up to the light to show its color. Also the same dish of jelly sitting beside a plate with a piece of bread and jelly.]

[icemunmun-spicy-scalpel]

Canning Preservation Station Add on 4 – Hot sauce and Chips Add On

Want to make Hot sauce at home for your farm to table buisness?

Make 7 new sauces at home with the preservation station Tired of making the sauces one by one ?

If you have the ingrdients and a high skill level --> you can make it in bulk

[sea-salted-wolverine]

Canning is so fuckin satisfying.

Edit: the TERFs have found this post so let's point out that traditional cooking techniques have absolutely nothing to do with the garbage you're espousing as "traditional values". fuck off and learn some basic human decency.

Imagine the feeling of having exactly the right amount of leftovers to perfectly fill the Tupperware. And then that over and over again because the jars come in standard sizes and you can do the math beforehand. Something is satisfied in the monkey brain when you get to cram a bunch of things in containers. You get to watch the cooling jars go plop-polop as they seal themselves and you never have to worry about them going bad. Even if you forget about them for years you will never run into the adhd food tax. Its literally the single most sustainable way to store food, there's no refrigeration, no perpetual carbon foot print or fee. You can reuse the jars for decades. You can do one jar on a stove top or you can scale up and do dozens at once. Sunlight gleaming through jars of canned veggies is one of the most gorgeous things you can see in this life. You can gift them and you don't even have to wrap it because unless you're canning some really odd shit its always appreciated. There isn't much that can't be canned and you can start mixing things up until you have a simple meal that just needs to be warmed up ready to go at all times. If you're concerned about allergies you have complete control about what's going into your canned goods. You can do big jars or teeny jars or fancy jars and the jars are cheap.

Magnificent monkey brain activity. I've been possessed by spirit of a woman from 1846.

[fullcravings]

Browned Butter Blueberry Crisp Cheesecake

[edenfenixblogs]

Look what Google just recommended to me!!!!

I already own (and love) Shabbat and Portico.

But I am OBSESSED with the rest and must acquire them immediately.

Top of my list is Love Japan because LOOK AT THIS BEAUITFUL BOWL OF MATZO BALL RAMEN!!!!!

We hear a lot about Jewish people in Europe and MENA, but we do not hear a lot about Jewish culture as it blends with East Asian cultures, and that’s a shame. Not just because it erases the centuries of Jewish populations there, but also because there are plenty of people of mixed decent. People who may not have come directly from Jewish communities in East Asia, but people who have a Japanese Father and a Jewish Mother, for example. Or people in intercultural marriages. These are all real and valuable members of the Jewish community, and we should be celebrating them more. This cookbook focuses on Jewish Japanese American cuisine and I am delighted to learn more as soon as possible. The people who wrote this book run the restaurant Shalom Japan, which is the most adorable name I’ve ever heard. Everything about this book excites and delights me.

And of course, after that, I’m most interested in “Kugels and Collards” (as if you had any doubts about that after the #kugel discourse, if you were following me then).

This is actually written in conjunction with an organization of the same name devoted to preserving the food and culture of Jews in South Carolina!

I’m especially excited to read this one, because I have recently acquired the book Kosher Soul by the fantastic, inimitable Michael J. Twitty, which famously explores faith and food in African American Jewish culture. I’m excited to see how Jewish soul food and traditions in South Carolina specifically compare and contrast with Twitty’s writings.

I’m also excited for all the other books on this list!

A while ago, someone inboxed me privately to ask what I recommended for people to read in order to learn more about Jewish culture. I wrote out a long list of historical resources attempting to cover all the intricate details and historic pressure points that molded Jewish culture into what it is today. After a while I wrote back a second message that was much shorter. I said:

Actually, no. Scratch everything I just said. Read that other stuff if you want to know Jewish history.

But if you want to know Jewish culture? Cookbooks.

Read every Jewish cookbook you can find.

Even if you don’t cook, Jewish cookbooks contain our culture in a tangible form. They often explain not only the physical processes by which we make our meals, but also the culture and conditions that give rise to them. The food is often linked to specific times and places and events in diaspora. Or they explain the biblical root or the meaning behind the holidays associated with a given food.

I cannot speak for all Jews. No one can. But in my personal observation and experience—outside of actual religious tradition—food has often been the primary means of passing Jewish culture and history from generation to generation.

It is a way to commune with our ancestors. I made a recipe for chicken soup or stuffed cabbage and I know that my great grandmother and her own mother in their little Hungarian shtetl. I’ll never know the relatives of theirs who died in the Holocaust and I’ll never meet the cousins I should have had if they were allowed to live. But I can make the same food and know that their mother also made it for them. I have dishes I make that connect me to my lost ancestors in France and Mongolia and Russia and Latvia and Lithuania and, yes, Israel—where my relatives have lived continuously since the Roman occupation even after the expulsions. (They were Levites and Cohens and caretakers of synagogues and tradition and we have a pretty detailed family tree of their presence going back quite a long time. No idea how they managed to stay/hide for so long. That info is lost to history.)

I think there’s a strong tendency—aided by modern recipe bloggers—to view anything besides the actual recipe and procedures as fluff. There is an urge for many people to press “jump to recipe” and just start cooking. And I get that. We are all busy and when we want to make dinner we just want to make dinner.

But if your goal isn’t just to make dinner. If your goal is to actually develop an understanding of and empathy for Jewish people and our culture, then that’s my advice:

Read cookbooks.

[julianplum]

Prompt 9: preserves + moon // gouache and neocolor crayon on hot press paper