How do you go about preserving fruits & vegetables?

Comments

• kingludd@lemmy.basedcount.com ⁨1⁩ ⁨year⁩ ago

  Fruit: dehydrate, freeze, or alcoholic fermentantion. Some fruit have special methods, like sulphured apples or bletted medlars.

  Vegetables: easiest thing is to pack in brine of 3Tbl per Qt, leave at room temperature or a little cooler for a week before eating. I alway throw in some onion and garlic because I like it that way. Lasts like 6 months at room temperature. Most vegetables have additional special traditional preservation methods, but that fermented pickle in brine works for pretty much all of them.

  If you want to be more specific with which foods you need to preserve, I can provide more options.

  I’m writing a book on food preservation, ama.

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  • ElderReflections@kbin.social ⁨1⁩ ⁨year⁩ ago

    I always go for garlic, chili, corriander seed & onion seed in the brine, that makes even the blandest veggies tasty as

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    • kingludd@lemmy.basedcount.com ⁨1⁩ ⁨year⁩ ago

      Ah, a fellow connoisseur I see. Do you add enough chili to make them spicy?

      Have you tried onion, garlic, fenugreek, coriander, chili? I did a duck and a rattlesnake that way this summer and they were both indescribably delicious on crackers.

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  • Adulated_Aspersion@lemmy.world ⁨1⁩ ⁨year⁩ ago

    Bletted Medlars sounds like a Gaelic insult. Or a band name.

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  • SpaceNoodle@lemmy.world ⁨1⁩ ⁨year⁩ ago

    You forgot about non-alcoholic fermentation.

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    • stoneparchment@possumpat.io ⁨1⁩ ⁨year⁩ ago

      dude the downvotes are because the entire vegetable section is about lactic acid fermentation, so your comment is just factually wrong

      It’s okay to be wrong… just maybe think about whether it’s your own mistake before calling people alcoholic dipshits

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  • FuglyDuck@lemmy.world ⁨1⁩ ⁨year⁩ ago

    Bletted … wut?

    That sounds like something my bro would do…. To in-laws….(okay so his in-laws are awful? Even by the standards of in-laws

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    • kingludd@lemmy.basedcount.com ⁨1⁩ ⁨year⁩ ago

      :D homeorchardeducationcenter.org/…/medlar-delicious…

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  • EveryMuffinIsNowEncrypted@lemmy.blahaj.zone ⁨1⁩ ⁨year⁩ ago

    Okay, so I can get 1 Tim Berners-Lee, but where do I get the other two?

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• Nefara@lemmy.world ⁨1⁩ ⁨year⁩ ago

  Not sure if you’re thinking of long or short term, but I’ve found that if I want to have, say, 2lbs of stawberries last me until I can eat them that a vinegar rinse in the sink will stave off the mold. It also has the benefit of killing off some common bacteria like e coli and staphylococcus aureus if you let it sit for long enough. Whenever I get fresh fruit that I’m not going to eat that day or the next, I’ll clean it by dumping it in a colander and spraying it thoroughly with a spritz bottle full of food grade white vinegar and letting it sit for at least 5min, sometimes a half hour. Then I rinse it with water, let it dry a bit and then put it in the fridge. Strawberries will last over a week generally, and they usually go soft or ferment before they go moldy.

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  • giriinthejungle@lemmy.world ⁨1⁩ ⁨year⁩ ago

    Do you use diluted or out-of-the-bottle vinegar and does the fruit taste weird afterwards? I need to temporarily become a bit of germophobe and this sounds like a good way to take care of fresh produce.

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    • Nefara@lemmy.world ⁨1⁩ ⁨year⁩ ago

      I use it straight out of the bottle, the ~5% or so concentration you get at the grocery store. Just to be clear, NOT “cleaning vinegar” which would probably eat through your colander. The only time I’ve tasted a difference after using the vinegar was when I didn’t rinse it well enough and got that tart pickle taste on a grape or two (wasn’t that bad actually). Since it’s food grade, even if you miss a bit it’s NBD, which is not the same case for some other produce washes. Definitely give it a try, even my husband who hates vinegar hasn’t complained.

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• FuglyDuck@lemmy.world ⁨1⁩ ⁨year⁩ ago

  I tend to grow a lot of what I eat myself. I do aeroponics, with specific crops staggered so that there’s a bit more than enough weekly/monthly. (Things like strawberries, are weekly. Things like potatoes monthly.) I started out with a living wall in an apartment and kinda turned into a plant dad.

  -freezing (fruit, carrots, beans,herbs.) sometimes it changed their textures, but there flavor remains good, and you won’t notice in cooked food. Good, imo, for a few months. You do have to wash and blanch things,

  -canning (berries- as a jam- tomatoes, string beans,)- obviously changed their textures as it generally involves some form of cooking (tomatoes for example are sealed in a mason jar using a pressure cooker.) they last the longest.

  -pickling. It’s not just for cucumbers (“pickles”). You can can them for longer, but pickled things last a few weeks. Red onion pickled with garlic cloves and one of a variety of peppers is amazing. (Particularly replacing sauerkraut on Reuben’s)

  -drying. You can dry most things, in a dehydrator, and vacuum pack it and reconstitute it by adding water back to it- just measure before and after to know how much. Vacuum bagging after will let things go for months. (Also consider prepping ‘camp food’ this way. Keep some on hand for easy meals and rotate stock… or if shit hits the fan.)

  Curing- this is usually reserved for meats (jerky, ham, etc)

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• 1337admin@1337lemmy.com ⁨1⁩ ⁨year⁩ ago

  Prolly not exactly what you’re looking for but an option nonetheless: make jam. The sugar helps preserve, plus put it in jars and put the jar in the fridge, lasts a long time

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• abbadon420@lemm.ee ⁨1⁩ ⁨year⁩ ago

  Keep your bananas away from other fruit (including other bananas). Bananas give off a lot of ethylene, which quickens the ripening process.

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  • ALostInquirer@lemm.ee ⁨1⁩ ⁨year⁩ ago

    Huh, so if something seemed a little under-ripe, you might be able to use bananas to help ripen them up? If so, that could be a useful trick!

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• Contramuffin@lemmy.world ⁨1⁩ ⁨year⁩ ago

  Freeze if you can. I should point out though that if your things seem to be rotting at much higher rates than you would expect, then there might be something else that’s molding, and that thing might be spreading the mold spores onto your vegetables. I would suggest checking all the contents of your fridge for mold if that’s the case

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  • teft@startrek.website ⁨1⁩ ⁨year⁩ ago

    You should blanch your vegetables before freezing. You’ll have better results.

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• DagonPie@kbin.social ⁨1⁩ ⁨year⁩ ago

  Planning. I buy what I know I will eat within the week. And if it goes bad before that/i end up not eating it, it goes into my compost pile.

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• Lemjukes@lemm.ee ⁨1⁩ ⁨year⁩ ago

  You could always make preserves.

  I’ll show myself out

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• teft@startrek.website ⁨1⁩ ⁨year⁩ ago

  How are you storing your veggies? Some fruits and vegetables emit ethylene gas which promotes ripening in many fruits and veggies. Things like storing bananas with apples will cause both to turn rotten faster. Also storing fruits in bags that don’t allow the ethylene to escape will also cause your veggies to rot faster.

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  • ALostInquirer@lemm.ee ⁨1⁩ ⁨year⁩ ago

    At best I’ve only cleaned them (fruit & veggies) off then refrigerated them (either open air or sometimes in bags), which probably explains a lot. I’d heard/read of freezing before but somehow missed the blanching part of the advice.

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    • Daisyifyoudo@lemmy.world ⁨1⁩ ⁨year⁩ ago

      Moisture and temperature control is key to learning how to reduce food spoilage in perishable fruits and vegetables

      I keep mine in my fridge, usually in bags, with paper towels inserted and changed regularly. Paper towels absorb the excess moisture which promotes decay

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• metostopholes@lemmy.world ⁨1⁩ ⁨year⁩ ago

  One option is to pickle them. Even without canning them, which is a whole process to itself, you can put pretty much any vegetables in water, salt, and vinegar and they’ll preserve in the fridge for much longer.

  Just search whatever vegetable you have plus “pickled” and you’ll find recipes.

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• BrikoX@lemmy.zip ⁨1⁩ ⁨year⁩ ago

  Freezing is my go to or just putting in some air-right container to make it last a little bit longer.

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• SpeedLimit55@lemmy.world ⁨1⁩ ⁨year⁩ ago

  We cut up some fruit to freeze and individually pack it in snack bags to be used in future smoothies and baking. This works well with berries and bananas. Extra homegrown veggies go to the office to share. The rest go in the ditch behind the house for the animals to enjoy. Its dry except immediately after a rain so raccoons, possums, squirrels, foxes, deer, and birds all use it to travel.

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  • scytale@lemm.ee ⁨1⁩ ⁨year⁩ ago

    How do you defrost them if you plan to just eat them as is for a snack? Do you just leave them out to thaw?

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    • SpeedLimit55@lemmy.world ⁨1⁩ ⁨year⁩ ago

      That is the problem, they end up a little mushy after you defrost them so you have to use them in something. If you are doing a smoothie you can go straight from freezer to blender which is convenient.

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• over_clox@lemmy.world ⁨1⁩ ⁨year⁩ ago

  I hear the way they preserve apples and other fruits for months is to store them in a special refrigerator with all the oxygen pumped out, only nitrogen gas I believe.

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• Lazylazycat@lemmy.world ⁨1⁩ ⁨year⁩ ago

  I make sauerkraut when I have excess cabbage. It lasts for aaaaages and is so easy to make.

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  • SpaceNoodle@lemmy.world ⁨1⁩ ⁨year⁩ ago

    Seconded. Massage it with salt until it cries so hard it admits to murder, then pack it all in a big jar and weigh it down with a baggy of brine. It will last until you eat it all.

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