Preserving, Storing, Etc.

Michael_135207

I love to cook and do quite often but with work, three girls and life keeping me out of the kitchen, Im looking for ways to cook and preserve so I can make better use of my time in the kitchen. The basics (freezing, pickling, jams, etc.) are pretty easy but fermenting, syrups for cocktails, marinades, fruit, yogurt, etc. make me uncomfortable and would love to hear your thoughts, best practices on storage and any ideas related to this topic.

PS - I ordered my Joule in December and cannot wait to get my hands on it! Any updates?

tshewman

Fermenting is about as easy as it gets. A few ways to get there. Traditional, add salt and stomp on the product until there's enough brine to keep it submerged, or salt and pull the vacuum etc etc etc. It comes down to what type of preservation you're looking to do (see Katz' book for some options).