- broth making
- keep all your vegetable scraps when you chop them and freeze until you’re ready to make broth (even things like onion skins, carrot tops, celery leaves, etc.)
- use a big roaster to make it. Put lots of meat in it to cook and leach flavor into broth (like whole chickens or beef roasts), then when you remove the solids freeze the cooked meat for eating later. That way you get two uses out of it.
- garlic preservation
- cure and store whole bulbs
- pickle it
- freeze dry
- mince in blender, freeze small blobs on cookie sheet, then bag up for later use
- canning peaches - Cook them a little and hot pack them into jars. This way a lot of the air is removed, you can fit more in a jar by letting them settle on their own (do not press them down), and they won't float so much.
sep 27 2022 ∞
nov 20 2022 +