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Pep1: Food Processing and Preservation  RSS feed

 
jesse markowitz
Posts: 151
Location: Hudson Valley, NY
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Pep1: Food Processing and Preservation-




White Belt-
Make 10 pounds of sauerkraut
Make a ginger bug
Properly can 10 half gallon jars of vegetables
Dry out produce with a solar dehydrator
Ferment 5 different varieties of vegetables
Participate in curing bacon
Participate in cold smoking bacon
Participate in hot smoking bacon
Participate in brining ham
Participate in making forcemeat
Participate in making pepperoni
Know what foods need to be pressure canned, and what do not
Know when to use the following in food preservation- pectin, vinegar, sugar, lemon juice, salt
Store canned and preserved food in a proper location
Use a vacuum pack system to preserve food
Build a drying rack to preserve herbs
Make herb-flavored butter
Make herb-flavored vinegar
Make herb-flavored oil

Green Belt-
Make 5 different brine recipes that produce 5 different tastes to the same cut of meet
Make a meal 100% from preserved food
Build a root cellar
Ferment 10 different varieties of vegetables
Preserve 5 different varieties of fruits
Store apples for 4 months in your root cellar. Do not let one apple spoil!
Store root crops in sand in your root cellar for 6 months
Store crops in sawdust in your root cellar
Store garlic for 8 months. Do not let one clove spoil!
Harvest 30 gallons of tomatoes in early fall and preserve them through all of winter in a root cellar
Butcher an animal on the land and preserve it
Dry mushrooms
Cure bacon on your own
Cold smoke bacon on your own
Hot smoke bacon on your own
Brine ham on your own
Make 2 types of force meat on your own
Make pepperoni on your own

Brown Belt-
Preserve enough food from a garden to feed a family of four through the winter
Slaughter a cow and preserve the entire animal on your own
Slaughter a pig and preserve the entire animal on your own
Make at least 20 pounds of all 4 types of force mean on your own
Teach one person how to make forcemeat

Black Belt-
Preserve enough food from a garden to feed 8 people through for an entire calendar year

I'm thinking about adding dairying to this list.
 
Seth Peterson
Posts: 94
Location: Berkeley, CA
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PreservAtion is literally my favorite food topic!!! I mean if I had a restaurant, it would consist of a bunch of home preserved items on the shelf that I would serve. Prosciutto, canned veg, dried mushrooms or garlic and onions, canned sauces, fermented everything, confit duck in the cellar, etc.

One should know all 11+ forms of preservation and when and how to apply them, as well as the science of why they work. Preservation in salt, sugar, oil, vinegar and combinations thereof. Drying, smoking, fermentation, freezing, cellaring, etc. are a great beginning. So some Basic thoughts...

I want to delve deep into the kitchen garden connection. The same Lactobacillus that makes my compost great, makes My cheese great and makes my stomach function better. How interesting. Humankind preserved food to Both increase flavor and nutrition.
They truly ate better!!

I ferment my falafel dough. Think falafel withy the flavor depth of sourdough bread!! It is a traditional, before refrigerators method that is more delicious and more nutritious.

I mean look at Weston a. Price. Traditional societies were made healthy through their food preservation practices including preservation. We have lost that!

raw milk never spoils.

My fermented falafel dough lasts months in the fridge and only gets better in taste and health.

Cheese is how we preserve milk and that milk must be raw, because raw milk never spoils!

When I lived in Brazil They salt preserved beef. It was the best, most flavorful, bee fest, tenderest beef I have ever tasted.

Those are my initial, 'off the wall' thoughts...

Recently I have been reading bill
Mollison's fermentation book, way ahead of its time. I E will all Catch up!

My mentor, Jessica prentice, taught me "the destiny of cabbage is to become sauerkraut, it is we that stop
It."

More To come,
Seth Peterson
Permie chef
 
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