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View Diary: House Republicans Attempt To Take Control Of California Water (261 comments)

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  •  I used to can a lot (1+ / 0-)
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    more than I do now, since I built myself a nifty solar dehydrator and discovered that means of preservation. Now I just bottle pickles, jams and chutneys, apple/pear butter, hot sauces and such. Everything else gets dried, including tomatoes. Powder it down, add water for sauce, mix with salt for table seasonings, mix with powdered onions, garlic, leeks, beets, celeriac, collards, etc. for broth bullions... keeps well basically forever and holds its soluble vitamins much better than canning. Even the greens. Just grab a fist full of dried kale when making a soup or stew, crunch it and throw it in. Very nice!

    Of course dry the grain and beans. Grow Indian corn, keep it whole dried for grinding when making tortillas and stuff. Onions in window boxes, working on a second year stand of hops... oh. And make some wind and hard cider. Because I can. §;o)

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