Apr 12, 2017
Oct 25, 2016
I am a complete fig novice. Before we moved to our rural homestead, I'd never even tasted a fig (unless you count Fig Newtons.) And since I've been constantly behind since we moved here, it's little wonder I haven't found time to research taking care of the four fig trees that came with our property. So it was a bit of a surprise when we started getting a bumper crop in October!
Originally, I'd wanted to make some fig jam with a bumper crop, but since the fire destroyed this summer's worth of canning, I just haven't have the heart to can anything. Plus, now that the pole barn is gone, I have pretty much zero space for storing canned goods. I thought I might use up all the figs in various recipes, but discovered almost all recipes call for dried figs. (This makes sense, because ripe figs are highly perishable and most stores therefore only carry them in dehydrated form.)
But drying figs at home? It seemed a dubious endeavor. Truly ripe figs are super-moist. Wouldn't it take forever to get a ripe fig dry? Turns out, the answer is no! Figs dry surprisingly fast and well.
By the way, you can use either a food dehydrator or your oven for this project. However, because ovens can't go to the low temperature that's best for drying fruit, the end result will be a little less flavorful and nutritious. (Thinking of buying a dehydrator? You do not need an expensive, fancy machine. I love my Nesco American Harvest, which is both affordable and long-lasting. You can buy additional trays for it, if desired.)
How to Dehydrate Figs
1. Cut off one fig's stem; discard. Cut the fig into quarters. (I've seen people dry fig halves, but because it takes longer for halves to dry, and since most recipes call for chopping up dried figs, anyway, I chose to quarter them.)
2. If desired, dip the fig quarters into a mixture of equal parts lemon juice and cold water. I didn't do this, but it does prevent the figs from browning while dehydrating.
3. Place fig quarters on the tray of a dehydrator. Make sure they aren't touching. Repeat steps until all the figs are on the dehydrator trays.
4. Dehydrate at 135 degrees F. until figs are completely dry, but not hard and brittle. Test a larger piece by biting into it or breaking it in half with your hands. If any liquid oozes from the fruit, it's not fully dehydrated.
5. Store dehydrated fruit in glass jars with air tight lids in a cool, dry, dark location. Dehydrated figs are best used within a year.
How to Dry Figs in the Oven
1. Follow steps 1 and 2, above.
2. Place a wire cooling rack over a rimmed baking sheet and place the fig quarters on it.
3. Dry the figs using your oven's coolest setting. If you have an oven warming drawer, I recommend using that instead, since it will usually go to a lower setting than the oven itself. Test fruit doneness, using the method described in step 4, above.
4. Store dehydrated fruit in glass jars with air tight lids in a cool, dry, dark location. Dehydrated figs are best used within a year.
Aug 23, 2016
Even among many life-long canners, pectin is a mysterious thing. How does it work? Why are there different types of pectin? What's it really made from? How can you use it and get consistent results? Recently, I chatted with representatives from some of the most popular commercial pectin-making companies, then coupled the information I gleaned from them with my own research. The result? Some definitive answers.
What is Pectin?
Speaking non-technically, pectin is a component (basically, a starch) found in the tissue of all fruits. Under-ripe fruit has more pectin than fully ripe fruit - and some fruits naturally have more pectin than others. Apples, quince, and citrus, for example, all contain higher amounts of pectin than other fruits.
For the purposes of canning, pectin is used to thicken and jell jams and jellies. Pectin will only jell, however, when it's cooked to the right temperature (210 and 220ºF, depending upon altitude). Cooking it cooler or hotter than this will produce jams and jellies with too much liquid. In addition, pectin typically requires sugar in order to form a jell.
Pectin "In the Old Days"
If you look at 19th century canning recipes, you'll never find one that calls for pectin. That's because canners relied on the natural pectin found in fruit, plus a long cook time, and perhaps even the addition of just enough under-ripe or tart apples, to create a jell. In fact, it wasn't until the early 1800s that scientists discovered that pectin is what makes jams and jellies jell, when mixed with the proper amount of sugar.
Here's a good explanation of how pectin works, from the British newspaper, The Guardian:
"Pectin was first isolated by French chemist Henri Braconnot in 1825 and was named from the Greek pektikos, which means congealed or curdled. It is a polysaccharide so, like cellulose and starch, it is made up of long chains of sugar molecules. In fruit, pectin is concentrated in the skins and cores where it acts as structural 'cement' in the plant cell walls. In jam, pectin forms a mesh that traps the sugary liquid and cradles suspended pieces of fruit.
"Branches that stick out from the long chains of pectin bond with each other to form the three dimensional network that jam makers crave. In a solution, these branches are reluctant to bond, first because they attract water molecules, which stops them bonding, and second because they have a slight negative electrical charge, which means they repel one another.
"To solve the first problem we add sugar, which binds to the water molecules and frees up the pectin chains to form their network. The negative charges are reduced by acid naturally found in the fruit or added to the mixture. The acid reduces the electrical charge on the pectin branches and so allows them to bond. To increase acidity lemon juice can be added. But be careful: if your mixture is too acidic, this will damage the pectin."
|Citrus pith is an excellent source of pectin. (Photo courtesy of |
There are two types of commercially made pectin: Powdered and liquid. By and large, most canners in the United States use powdered pectin. It should always be used as directed on the package, and there may be slight but important differences in the instructions, depending upon the manufacturer.
Liquid pectin is added near the end of cooking. Many expert canners prefer liquid pectin, saying it produces a softer jell than powdered pectin, as well as more consistent results. Again, you should always carefully follow the manufacturer's directions for use.
Powdered and liquid pectin are not interchangeable. In fact, which type you use is determined by the recipe you're using. You cannot successfully use liquid pectin for a powdered pectin recipe, and vice versa.
There is some controversy online about what commercially made pectin is made from. Some say "mostly apples," some say "mostly citrus pith," while others say - believe it or not - mold. The answers came easily enough from producers of commercial pectin:
A Sure-Jell Certo (Kraft) representative responded to my inquiries, saying their pectin is made from lime peels.
Ball's representative said their pectin is made " from apple pomace, which is rendered as a byproduct of juice manufacturing. The Ball Canning liquid pectin is derived from citrus peels."
Connie Sumberg of Pomona Pectin said, "Our pectin is made from the dried peel of lemon, lime, and orange, after the fruit has been juiced and the oil has been pressed out of the peel. Pomona's Pectin contains only 100% pure citrus pectin, which is vegan, gluten free, and GMO free. There are no additives, preservatives, sugar, or dextrose. There are no corn or apple by-products." She also noted that other brands of pectin contain additives and sometimes preservatives; some, like
Interestingly, I have yet to find any commercial pectin that is organic - and both apples and citrus are some of our most heavily sprayed crops.
No Sugar Pectin
Pomona's Pectin is a little different from the other available brands in other ways, too. Unlike most commercial pectin, which need the right amount of sugar to create a jell, Pomona's actually uses calcium to make a jell. This allows canners to use less - or even no - sugar in their jams and jellies, or to easily use alternative sweeteners like honey, maple syrup, or stevia. Pomona's is more costly than other commercial pectin, but each box also makes up to four batches of jam or jelly, which is more than other brands.
Other pectin makers also have low- or no-sugar pectin available; these can be used with fruit juices, sugar substitutes, and honey.
Some canners enjoy making their own pectin from under-ripe apples or crab apples. It's not a difficult task, but it does take a lot of apples to make much pectin. (However, it's a great use for all the tiny, immature windfall apples you'll get if you don't thin your fruit.) Some expert jam makers dislike homemade pectin, however, because it can lead to inconsistent results (due to the fact that you have no way of knowing exactly how much pectin is in any given batch).
In addition, jellies made with homemade pectin may turn cloudy - not a big issue for most of us, but something to consider if you plan on entering your jelly into a competition - a local fair, for example. In addition, homemade pectin (and commercially made powdered pectin, too) will likely lead to any fruit in your jam rising to the top of the canning jar.
No Added Pectin Recipes
It's perfectly possible to make fruit jams and jellies without adding any pectin whatsoever. However, the fruit must be cooked down longer, which results in a different look to the finished jam or jelly - and a more cooked flavor. In addition, compared to making fruit with added pectin, it will take considerably more fruit to make the same amount of jam or jelly. The upside is that you can often use less sugar in no-added-pectin jams.
When making no-pectin-added jelly, you may wish to add some under-ripe fruit to help the jelling process; although I have never personally had a problem getting a jell even when using quite ripe fruit, results vary depending upon the natural pectin amounts found in various fruits.
|Photo courtesy of Sarah Ivey Rock
Testing for the Perfect Jell
Unfortunately, pectin doesn't jell jams or jellies until the mixture cools down. That's why my favorite way to test for jelling is the cold plate test.
Before you start cooking the jam, place a small saucer or plate in the freezer. Once you think the jam is finished cooking, place a dollop of jam on the plate, place it in the freezer for a minute, and then run your finger through it. If the jam or jelly runs back together, you need to keep cooking the jam. But if a clear pathway stays where your finger ran through, the jam is finished.
Here are a few of the most common jam and jelly making problems canners encounter - and their solutions.
Lumpy: Too much pectin.
Stiff: Too much pectin; overcooked.
Runny: Too little pectin; jam not cooked long enough; jam overheated.
Too soft: Overcooked; undercooked; insufficient acid; recipe doubles or otherwise increased; jam or jelly not allowed to sit in the jar long enough to set properly.
Too Stiff: Overcooking; too much pectin; too little sugar.
Weeping: Storage space is too warm or the temperature fluctuates; too much acid.
Moldy: Not processed in a water bath canner for 10 minutes after putting in the jar; poor seal on jar; jars stored in too warm or bright a location.
* How to Make Apple Pectin
* Other Uses for Homemade Pectin
* Peach Jam With No Added Pectin
* Bumbleberry (Mixed Berry) Jam
* Apple Pie Jam
* Dandelion Jelly
* Title image courtesy of
Aug 17, 2016
Now, the "correct" way to freeze green beans is to bring a pot of water to a boil, drop in the green beans, and set the timer for 3 minutes. When the 3 minutes are up, immediately drain the green beans and submerge in a bowl or sink of ice water until fully cooled. Pat dry, place in freezer bags, and pop into the freezer. It's not hard, but it does take a wee bit of time, especially if you have a large crop of green beans.
However, a few years back, I discovered that this method (called "blanching") isn't absolutely necessary. Yes, scientists say it preserves the beans' nutrients best. But, actually, I rather prefer my green beans frozen without blanching. And not just because it's easy; I also find that not blanching the beans mostly does away with the weird squeakiness blanched and frozen green beans have!
The Lazy Way to Freeze Green Beans
1. Wash the beans in cool water. Thoroughly, pat dry.
2. Pinch off or cut the stem ends. If you like, pinch or cut off the tail ends, too. Leave the green beans whole, or cut them up, as desired.
3. Place the green beans in a freezer bag. Squeeze out as much air as possible.
4. Pop into the freezer.
It doesn't get any easier than this, folks!
Jul 25, 2016
When you buy fruit, even in bulk, the sorting has already been done for you. You just pick the fruit
that looks freshest, pay, and you're done. But when you have even one fruit tree, you'll soon discover you need to put a little more thought into gathering fruit. The method doesn't have to be complicated or terribly time consuming, but if you sort your fruit, you'll waste a lot less of it, and preserving it through freezing, dehydrating, canning, or cold storage will be much easier. Here's how I go about sorting our fruit.
Step 1: Windfall
When I gather the harvest, I always look for windfall fruit first; this prevents me from stepping on it and making it inedible. ("Windfall" just means fruit that has fallen to the ground due to wind or ripeness.) Some windfall fruit is too rotten or squashed to do anything with; I leave that on the ground for the critters and the soil. If you prefer, you can compost it. But if you gather windfall fruit every day, you'll find much of it is still useful. Don't worry if it has some bruised spots, bird "bites", or other less than pretty parts. You will cut those parts away later. I like to put all the windfall fruit into a separate bucket or bowl. (And, by the way, collecting windfall fruit is an excellent job for kids!)
Step 2: Harvest the Tree
Next, I like to gather everything I can reach by hand, then use our fruit picker for the rest. If you want, you can try to sort the fruit as you pick, putting the very ripe (its-gonna-be-bad-tomorrow) fruit in one bucket and the rest of the ripe fruit in another. I prefer to get all the picking done without sorting, so I put all the picked fruit into one bucket (or more, as the size of the harvest dictates).
Step 3: Check the Ground Again
Often as I pick fruit, more fruit falls from the tree, so after harvesting the tree, I look around on the ground again for good fruit and place it in my harvesting bucket(s).
|Sorting a plum harvest.|
Step 4. Final Sort
When I bring the fruit indoors, I put the windfall fruit aside and separate the fruit that's super ripe (its-gonna-be-bad-tomorrow) from the rest of the ripe fruit.
Ta-da! I'm done sorting!
What to Do With Sorted Fruit
Super ripe (its-gonna-be-bad-tomorrow) fruit: Eat it within hours; or prepare it that day in a dish (like cobbler or pie); or preserve it. Super ripe fruit is, in my opinion, best preserved by making jam or maybe pie filling. However, I usually freeze the fruit whole and make jam or filling when I'm not so overwhelmed with preserving the rest of the harvest.
Windfall fruit: This type of fruit often has bruising, so it's also good for jam, pie filling, or (in the case of apples) applesauce. Or, eat it within hours of picking off the ground.
Ripe fruit: Eat fresh, whenever possible. I recommend sorting through the ripe fruit every day, to look for fruit that is getting super ripe. Always eat this fruit first, or freeze it, or preserve it in some other way so it doesn't get wasted. Ripe fruit is also excellent for dehydrating; canning whole, halves, or in slices; or freezing in slices.
A Note About Harvest Abundance
Recently, a reader commented that I should give much of my fruit to charity. We do give away some of our harvest, but we also think long term about our family's needs. Many Americans think only about the food needed for today or tomorrow - or maybe for the next two weeks. But homesteading philosophy dictates we think ahead at least a year. So yes, we have too much fruit for our family today, but we don't have too much fruit if we think in terms of the year. The reason I preserve so much while the harvest is ripe in the summer is that this food will be our fruit when fruit is no longer in season. This way, we aren't encouraging the modern idea that food should be shipped or trucked thousands of miles to us, and we know we can always have healthy fruit that hasn't been sprayed with chemicals or canned with unwholesome ingredients.
Jul 18, 2016
* Plain canned
* Mulled plums
* Plum Sauce
* Plum Butter (a really thick jam)
* Spiced Plum Jam
* Low Sugar Plum Jam
* 2 Ingredient, No Added Pectin Plum Jelly
* Simple No Pectin Plum Jam
* Plum Pie Filling
* Pickled Plums
* Basic Instructions
* Plum Fruit Leather
* Basic Instructions
Other Plum Recipes
* Plum BBQ Sauce
* Savory Plum Sauce
* Plum Glazed Pork Ribs
* Plum Salsa, Sorbet, Chutney
* Plum Lemonade
* Oven Roasted Plums
* Chocolate Plum Cake
* German Plum Cake
* Plum Crumble
* Plum Cobbler
* Plum Cobbler with Cake Like Texture
* Plum Shortcakes
* Plum Tart
* Upside Down Plum Cake
* Sugar Plum Jelly Candies
* Plum Kuchen
* Plum Oat Muffins
* Plum Coffee Cake Muffins
* Plum Bread Pudding
* Plum Bread
* Plum and Banana Bread
* Plum Popsicle
* Plum Ice Cream
* Plum Kombucha
* Plum Wine
* Plum Vinegar
* Lacto-Fermented Plums
BONUS: Plum Pie Recipe
This recipe is from my cookbook Easy As Pie: 45 From Scratch Pie Recipes - which is only $2.99 for the Kindle or $6.99 in paperback. It's got just about every fruit pie recipe you could want, plus recipes for vegetable pies, cream pies, and much more.
Dec 29, 2015
(P.S. Want to see more popular posts from Proverbs 31 Woman? Check out the Pinterest page "Most Popular Posts at Proverbs 31 Woman.")
Most Popular Posts from 2015:
1. Why I Don't Watch HGTV (And Maye You Shouldn't Either)
2. Free Art History Curriculum: Edgar Degas (this whole series is popular, but this is the most popular post from the series)
3. How to Kill E.Coli on Vegetables and Fruits
4. No Fail Healthy Pie Crust Recipe
5. Keeping the House Cool in Summer (With and Without AC)
6. 12 Old Fashioned Birthday Party Games for Kids
7. How to Make a SCOBY for Kombucha
8. "I Am..." A Self Worth Craft for Kids
Most Popular Posts of All Time:
1. How to Train Chickens (and Get Them to Do What You Want Them to Do)
2. Best Free Apron Patterns on the Net
3. 6 Ways to Teach Kids the Books of the Bible
4. Best Ideas for Upcycling Jeans
5. How to Clean a REALLY Dirty Stove
6. How to EASILY Clean Ceilings and Walls - Even in a Greasy Kitchen
7. Canning Pickled Green Beans (Dilly Beans)
8. Easy Refrigerator Pickled Beets
9. Freezing Apple Pie Filling
Sep 22, 2015
Fortunately, there's a lot you can do with apples. They can be stored in a root cellar - or stored well into winter without a root cellar. You can dehydrate them, or freeze them, or can them. So many possibilities!
|Apples ready to be pressed into cider. Courtesy of Wikimedia Commons.|
A root cellar is a cool, underground location designed for storing fruits and vegetables so they last many months without electricity or any special treatment, like canning. If you are fortunate enough to have a root cellar, take advantage of it!
Not all apples store well for many months, so if you're planting new trees and know you want to root cellar them, choose an appropriate variety. Generally speaking, thick-skinned apples store better, as do those that ripen late in the growing season (October - November), including Jonathans, Ida Red, Red Delicious, Winsape, Stayman, Crispin, Spur Winters Bananas, Northern Spy, and Rome. If you're unsure what variety you have already growing in your yard (or wherever you forage), a little trial and error is probably your best bet to determining whether or not your apples will store well through winter.
To store apples for months in a root cellar, first make sure your root cellar has the right conditions. The ideal temperature for apples is 30 - 40 degrees F. with an ideal humidity of 90%. Check several locations within your root cellar, because some may have the right temperature while other locations do not. Apples will rot quickly if they freeze, and will ripen very quickly past 40 degrees F., so do stick as close to those ideal temps as possible.
Next, sort through the apples and store only those without bruising or other blemishes. (Blemishes hasten the ripening - and rotting - of apples. Eat apples with blemishes right away, or use another method of preservation.) In addition, larger apples don't store as long as smaller ones, so it makes sense to separate the large, medium, and small apples, choosing the largest to eat first. Also note that different varieties of apples ripen more or less quickly, so be sure to separate out varieties and store them separately, first eating those that ripen quickly.
Now, wrap each apple in black and white newspaper. A lot of people don't do this; instead, they just put the apples in a box or basket and store. However, if one apple in that box rots, the rest will rapidly follow. By wrapping each apple in newspaper, you protect it from rotting quickly - even if a nearby apple is going bad. A good method for wrapping each is apple is to lay it in the center of a single sheet of newspaper, pull up the edges, and twist the ends to "close" them off. Store wrapped apples in a cardboard box or basket..
|Jonathan apples are a good storage apple. Courtesy of Sven Teschke and Wikimedia Commons.|
* Store apples as soon as possible after harvesting.
* Don't store apples near potatoes or onions, because the apples will take on the flavor of both. In addition, aging potatoes release an otherwise harmless gas that encourages apples to ripen more quickly, leading to quicker spoilage.
* Tart apples that are stored over winter sweeten over time.
* Root cellar apples should store well into February - or perhaps even later.
Storing Without a Root Cellar
If you don't have a root cellar, you may still be able to store fresh apples for many months. For example, you could dedicate a refrigerator toward their keeping. (According to the Purdue Cooperative Extension, 1/4 of the volume of the fridge should be left as air space for circulation.")
Although you can wrap the apples individually, just as you would for root cellar storage, you can also put them in perforated plastic bags.
|Northern Spy apples. Courtesy Red58bill and Wikimedia Commons.|
If you don't have an extra fridge, another method for storing apples is to put them in any cool location that won't freeze and remains dark - like a garage, basement, or in the closet of an unheated room. For best results, wrap them individually in black and white newspaper and place them in a box or basket. Also, try to ensure the location is as close as possible to 30 - 40 degrees F.
You can expect apples stored appropriately in a fridge or other cool, dark location may last into February.
P.S. If you really want to go old school, dig a pit and line it with straw, fill it with apples, then cover with a thick layer of straw.
|Apples dried in the warming drawer of an oven.|
Dehydrated apple slices or rings are easy to make, and last at least a year. They make an excellent snack, especially when you're on the go.
If you have a food dehydrator, simply wash and slice the apples. I like to keep the peel on because they add nutrition - but you can remove and compost them, if you wish. For me, the easiest method of preparing apples for dehydrating is to use an apple slicer; if you have large amounts of apples, this is definitely the way to go. Otherwise, you can do the slicing and coring by hand.
If you don't want your apple slices to look brown, sprinkle diluted lemon juice over them. (1 tablespoon of lemon juice per 1 cup of water). Honestly, though, I usually skip this step because, as far as I can tell, it's purely about aesthetics. (I've heard some people say lemon juice also helps preserve the apple's nutrients, but I can't find any scientific evidence to back this up.)
Now, lay the slices in a single layer on the trays of the dehydrator and set the temperature to 135 degrees F. The slices are done when you can tear a slice apart and not squeeze juice from it. Let the slices cool completely, then place in glass jar with an air tight lid and store in a cool, dark location.
If you don't have a food dehydrator, you can create dehydrated apples using your oven's warmer drawer - or you can dry them in the sun.
|Freezing apple pie filling.|
There are many ways to freeze apples. Two of the most popular are to freeze applesauce or apple pie filling. But you can also freeze apple slices and use them for baking - or making applesauce at a later date.
Begin by washing the apples, and peeling them, if desired. To prevent browning, sprinkle them with diluted lemon juice (1 tablespoon of lemon juice per 1 cup of water). Place the apple slices in a single layer on a rimmed baking sheet; don’t let the pieces touch. Place in the freezer. After 3 hours, transfer to freezer safe containers.
For a sweeter recipe for freezing apples, click here.
There are also many ways to can apples. Applesauce, apple pie filling, and apple butter are popular choices. You can also can slices or rings in simple sugar. To do so, wash, peel (if desired), and core apples. Sprinkle with diluted lemon juice (1 tablespoon of lemon juice per 1 cup of water) to prevent browning. Pour into a pan and add 6 1/2 cups water and ¾ cups granulated sugar. Bring to a boil and stay there for 5 minutes; stir from time to time, to prevent scorching. Pour into hot canning jars, leaving ½ inch headspace. Process pints or quarts for 20 minutes in a water bath canner.
|An apple press. Courtesy Anne Dirkse and Wikimedia Commons.|
Another way to can apples is to turn them into juice or cider. Yes, the traditional way to do this is with an apple press - and if you have a large amount of apples to process, it's a good idea to save up and invest in one. But you may also make apple juice or cider other ways.
To make apple juice using a kitchen juicer, choose apples of at least two or three varieties, experts suggest mixing tart and sweet types. Wash the apples and cut into pieces of the correct size for the juicer (usually halves or quarters). Run through the juicer and refrigerate juice for 24 - 48 hours. Pour off the clear liquid and toss the sediment (if any) into the compost. Strain juice through double layers of cheesecloth or a coffee filter. Pour into a large pot placed over medium high heat, stirring once in a while. When the juice begins to boil, turn off the heat and ladle into sterilized canning jars (pints, quarts, or gallons). Leave 1/4 inch headspace. Using a water bath canner, process pints or quarts for 5 minutes, gallons for 10 minutes.
To make apple cider, follow the same procedure - though many experts suggest using only sweet apples. Also, don't strain the liquid or refrigerate it before heating and canning.
Don't have a juicer? You can still make cider or juice! Just chop up clean apples, and put about 4 inches of water on the bottom of a large pot. Add the apples, cover, and turn the heat to medium high. Once the water boils, turn down the heat to medium and allow the apples to turn completely soft. Be careful not to scorch them! Pour the contents of the pot through a colander (catching the liquid in a bowl) and heat and can. If you're making juice, strain the liquid first, then refrigerate for 24 - 48 hours, and strain again before heating and canning.
WARNING: Any cider or juice must be heated to a boil before ladling into jars and canning.
More Posts about Apples
What to do with Crab Apples
Picking Unripe Apples for Making Apple Pectin
Apple Skillet Cake Recipe
Apple Spice Bread Recipe
Apple Butter Oatmeal Crumb Bars Recipe
Canning Apple Pie Jam
Freezing Apple Pie Filling
The Best Tasting, Easiest Applesauce Ever
Making Dried Apple Rings in the Warmer Drawer
Title image courtesy of Spirtu and Wikimedia Commons.
Jul 17, 2015
to serve my family on a regular basis. I love my homemade kombucha, but I found it difficult to eat other fermented foods - even sauerkraut (in anything other than tiny portions). Tiny portions are okay (one bite of fermented food contains 100 times more probiotics than the best probiotic pill), but I wanted to learn to love fermented food. So I looked all over Pinterest, trying to find fermented foods that were recommended for children. After all, children are often picky eaters; if kids loved it, maybe I would, too. That's when I discovered lacto-fermented carrots. At first, I wasn't sure I liked them...but by the time I was at the end of my first batch, I found myself craving more.Yummy!
If you love pickles, you'll likely love these lacto-fermented pickled carrots. And if you're less excited about the flavor of fermented foods, I encourage you to give these a try. They are easy - and super healthy!
How to Make Lacto-Fermented Pickled Carrots
Carrots (about 1 1/2 lbs.)
2 - 3 cloves garlic
2 cups of non-chlorinated water (I use tap water that's filtered)
2 tablespoons sea salt**
Quart canning jar (or similar sized glass jar)
Lid (preferably plastic***) or cheesecloth and a rubber band or piece of twine
1.Start by cleaning everything you'll use (the jar, lid, cutting board, knife) in hot soapy water - or run them through the dishwasher. Wash your hands thoroughly, too. This will help prevent any bad bacteria from forming in your ferment.
2. Make the brine by stirring the salt into the water until the salt is completely dissolved and the water looks clear. (If you're using Himalayan pink salt, as I did for this batch, the water may still look pinkish once the salt is dissolved.) If the water is cold, you may need to heat it on the stove while you stir, or the salt might not fully dissolve. Set the brine aside and allow it to come to room temperature.
|Combine salt and water to make a brine.|
|Carrots must be the right length for the jar, and quartered.|
5. Pack the cut carrots into the jar, lengthwise. Fit them in snugly, since that will prevent them from rising to the top of the jar, which could potentially lead to badly contaminated food. (In fermenting, it's vital to keep the food beneath the surface of the brine.)
|Pack carrots into jar.|
|Pour the brine over the carrots, immersing them completely.|
|Cover loosely with plastic lid or cheesecloth.|
After seven days, taste one of the carrots. If it tastes great to you, refrigerate. If not, allow it to sit on the counter for a few more days, then taste again. How long counter top fermentation lasts depends upon the temperature in the room and your personal tastes. Once you refrigerate the carrots, eat them up within a month or so.
* Fermented foods increase mineral absorption, improve brain function, may help you loose weight, boost your immune system, may reduce the risk of some cancers, and heal "leaky gut" - a condition that's at epidemic levels in the United States and leads to a myriad of health complaints, from fatigue to diarrhea and stomach troubles.
** It used to be canning or kosher salt was recommended most for pickling, but now we know processed salt is linked to autoimmune disorders. Sea salt will make the brine cloudy, but is much more healthy. I used Himalayan pink sea salt, but you can use any type of pure (nothing added) sea salt. I used coarse salt, but it's okay to use the same amount of fine salt.
*** Most experts advise against using ordinary metal lids or canning jar lids with rings. This is because metal can react negatively with the brine.