"C" Something

Cabbage Thinking about storing cabbage for winter?

When cabbages are ripe for the picking, they’re cheaper

than any other vegetable. 1.

Fermentation Did you know traditionally

fermented foods increase your gut bacteria and digestive enzymes?

2. Dehydrating cabbage

Drying your cabbage for long-term storage is as

simple as cutting and arranging the slices on your dehydrator trays.

3. Canning If you’re

living in the low-tech world, or perhaps exploring

off-grid solutions, using a fridge or

a freezer might present you with food storage limitations.

Even if you use modern appliances to help you preserve

your food, it always makes sense to learn how to can as well.

It can serve you very well in times of power

outages, in saving money and in having

nutritious food that is always ready-to-eat.

Canning a head of cabbage or two is a wonderful

way to increase the selection in your pantry.

4. Cold storage/root cellar The

cool, dark space of a cellar is ideal for storing cabbages.

Wrap each head with brown paper and place them on

shelves a few inches apart, making sure they don’t touch.

Cabbages in cold storage can be kept for about 6 months.

5. Storing cabbage in the ground

An unconventional way of storing cabbages is

to pull them up by their roots, dig a hole,

place them upside down with the roots sticking out,

cover them back up with the soil and leave them

that way until you’re ready to “harvest”.

6. Pressure Canning Pressure

canning is a safe, effective way to preserve

food by using heat and pressure.

This process helps eliminate bacteria that

can cause spoilage in low-acid foods such

as leafy greens, meat, poultry, and seafood.

It also removes oxygen from the jars so that

no new microorganisms enter them.

7. Pickling Pickling

is a technique that has been used for centuries to

preserve food by submerging it in an acidic

solution, generally vinegar or brine.

There are hundreds of foods that can be pickled including

vegetables, fruits, eggs, and even cheese.

Tip 1: Start with Fresh Greens Tip

2: Create a Flavorful Brine Mixture

Tip 3: Use Glass Jars Instead of Plastic

Containers Tip 4: Ensure

Airtight Seals Tip 5:

Store Away Until Ready To Eat Drying&

Smoking Two of the oldest methods

used to preserve foods were drying and smoking.

Drying involves removing moisture from food to

slow down microbial activity, while

smoking adds flavors and seals out oxygen.

Dried foods have a longer shelf life than fresh

products, making them easy for long-term

storage because they are easy to store for significant periods.

Smoked products such as venison can be either

naturally or with a smoker; often

they are made when freezers aren’t practical options

due to their remoteness or lack of electrical power.

The combination of drying and smoking helps

create flavorful, tasty items that will

last from one year up in some cases.

Collard Greens Carrots

1. Store carrots in a root cellar.

If you have access to a cool, dark place such

as a root cellar, this is the best place to store unwashed carrots.

2. Can carrots. Canning carrots

is an effective preservation method; however,

due to their low acid content, carrots

must be canned using a pressure canner.

3. Dehydrate carrots. Dehydrating

carrots removes all the moisture from the vegetable,

causing it to shrink and dry out completely.

4. Pickle your carrots. Remember

stocking up on your pantry will not only ensure

that you are protecting yourself but also protecting those around you.

C. Something say something.

'C' Something Say Something