Food preservation! Canning, fermenting, dehydrating.Canning is a bit daunting at first, and you need some space in your kitchen. But fermenting is literally salt + water in a jar, uses no energy (unlike freezing or boiling), and you can do just one small jar with the half-onion that would otherwise die a slow death in your fridge, or three gallons with the squash that was on sale.
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- 9 mo. ago
- Posts
- 2
- Comments
- 109
- Joined
- 9 mo. ago
France, 1980's, we played the recorder thoughtout middle school.