Monday, August 11, 2014

Notes for improvement

Food Preservation Techniques 


While I have only tried a few Preservation methods I am interested in food and the processes it under goes in order to make it last longer.  I have a garden, I have two gardens actually.  One is in the backyard and one I keep on the front balcony.  The balcony holds all of my houseplants, An herb-garden, and a late blooming tomatoes patch. “Green tomatoes are well worth harvesting. Those in the light green stage will ripen, providing good eating long after the vines have been killed by frosts.” (Garden Way Associates 23)  In the backyard I grow tomatoes, peppers, Scallions, Rhubarb, and pretty flowers.  The backyard garden produces more tomatoes than the porch garden.  I think this is mainly to do with them getting more sun, and being in the earth as opposed to in pots.

Last year for the first time I planted Thyme and Parsley in the outdoor garden.  They flourished.  By the end of summer they were both big and beautiful.  I decided to harvest, and store the leaves in ways that would allow me to use them in all my winter dishes.  Just the thought of this plan made me very happy, I felt successful.  I had grown it.  I had cooked it.  Now I would preserve it.

There are two categories of preservation techniques:  The traditional techniques and the industrial techniques.  The traditional techniques consist of:  Dehydrating, Chilling, Freezing, Salting, Sugar, Marinating, Lye, Can & bottling, Jellifying, Smoking Jugging, Fermentation and Pits & Trenches.  “The aim of Preserving is to slow down the activity of microorganisms and enzymes or destroy them altogether; they cannot survive in acidic or dry conditions, in high concentrations of salt and sugar, in alcohol, or in high temperatures.” (Steel 16)  The industrial techniques consist of:  Hurdle technology, “Hurdle technology is used in industrialized as well as in developing countries for the gentle but effective preservation of foods.” (Leistner)  Sterilization, Vacuum wrapping, Imitation food, adding of Antibiotics, Electroporation, Modified atmosphere, No thermal plasma, High-pressure preservation, and Bio-preservation.

To preserve the parsley I used two methods, freezing and refrigeration.  My technique was to wrap the freshly cut branches in plastic wrap and place into the freezer.  This was not very successful.  When I tried to the use it, all I got after thawing was a shriveled mess.  So I ended up using it sparingly and always as iced crystals.  “The freezing process does affect their texture, so they are best frozen in oil or water for ease of use.” (Steel 32)  To preserve the Thyme I used drying and refrigeration.  Drying;  I preserved thyme by hanging it out to dry in my pantry.  This was very successful.  My technique was to make small neat bundles of the freshly cut branches and wrap string around the stem portions“Dehydration is one of the oldest-known methods of food preservation, probably because it is so simple and extremely effective:” (Steel 124)   My refrigeration technique for both plants was the same.  I stuffed wads of the freshly cut plants into zip-lock bags.  These I placed in the fridge, and used often while they were still fresh.

The Porch Garden's production was also beautiful and plenty.  The potted herbs, I decided to preserve by keeping alive, smelled so good.  My technique was to place the various herbs in the sunniest  windows and nurture them on plant food, water and good conversation.  This was not totally unsuccessful.  But that is another story, for another time. 

Works Cited
Building & Using Your Root Cellar. United States: Garden Way Associates, Inc., 1978.
Leistner, L. “Basic aspects of food preservation by hurdle technology” International
            Journal of food Microbiology. 2000 Apr 10; 55(1-3): 181-6.
Steel, Susannah. Get Started Preserving. New York, NY: Dorling Kindersley, 2013.

Wednesday, June 12, 2013

Rainy are my days or the peas trees are in.


 Happy is my garden.  It has been raining all week long.  The rain started on Sunday.  Just in time to rescue us from two weeks of smoldering humidity.  Our nights are sweet and cool again.  But I am never satisfied with perfection.  I long for the hot days of summer.  We are getting the pool up and running this year.  The kids are so excited it makes you smile just watching them as they watch the water and chemicals go in.  Just thinking of watching them, we will have to be extra vigilant.  Should I place latches high up on doors.  Or at least latches with bells/noise makers attached.  Pools of water and children equal thoughtless attraction.


Oh, but my garden, I planted peas yesterday.  There were a few hours stopping of the raining.  I honestly thought that it had stopped so I got my four little peas trees off the porch garden and transplanted them into my, whatever-I-wish-to-plant-this-year, garden.  It poured last night.  I planted them on a hill so this morning when I checked, they were still alive.  I am ecstatic.