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Comfort Cooking

Often, in the dead of winter, every Danish corpuscle in my body will start screaming "We haven't put up any food at all! We haven't preserved a single vegetable! We're all gonna die before spring!" And, seeing as I lack the equipment or patience to do proper canning, it generally comes down to refrigerator pickles.



The red jar is turnips and a few beets for color, such as you may have had at Lebanese restaurants. The orange one is a pseudo-Mexican preparation of carrots with red onion and some slices of jalapeños I grew last summer. The yellow jar is a cruciferous concoction of broccoli stems and cauliflower in seasoned rice wine vinegar.

This is the sort of thing I do to get through the winter depression. What about you? Any tricks for enduring the dark months? I can use all the advice I can get.

Comments

taschoene
Jan. 22nd, 2008 06:40 pm (UTC)
Can't help on the patience issue, but as long as you avoid meats and tomatoes, you can do all kinds of "proper" boiling water canning with stuff you probably already own. All you really need are canning jars, tongs, a funnel, and a stock pot.

fenriss
Jan. 23rd, 2008 01:06 am (UTC)
How did I not know that you do canning? That's really cool.
taschoene
Jan. 23rd, 2008 02:16 pm (UTC)
I've only been doing it for a couple of years, mostly jams and such during the summer fruit season to give as X-Mass presents. But it's amazingly easy to do, as long as you take a little time to get organized.

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