Preservation: What is your favorite method?
Mine is dehydrating and fermenting. I like canning too especially for the things that can not be saved any other way and some of the recipes that can be accomplished (my version of fast food), however, I find the added heat and humidity intolerable. I cheat when I can as some things can be tossed in the freezer and then preserved in the fall when I have more time and while I'm playing my favorite game of how long can I wait before I turn the heat on.
I use just dry air for a lot of things unless our humidity level is too high, sometimes I do both just to make sure they are safe to seal up. My favorite thing to dry is veggie chips, zucchini, eggplant and kale are the easiest. If I toss in a silica packet they're still crunchy after 3 months, they may last longer but not in this house. Last year I dehydrated the end of the year tomatoes but the flavor seems to only be suitable for BBQ sauce, still a win.
I started fermenting about 4 years ago and my only regret is not starting sooner. I love pickles and sauerkraut and fermented is beyond superior to pickled with vinegar. Now I experiment with different blends and try all sorts of things. This year I'm trying beet ribs, I use the leaves and roots and after reading an article that the French ferment chard ribs and knowing they're in the same family... As the season progresses I will also attempt salsa. Slow fermenting is better and I just learned that keeping the jars on a slab of marble can cool them considerably so that's my next experiment.
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