I tend to grow a lot of what I eat myself.
I do aeroponics, with specific crops staggered so that there’s a bit more than enough weekly/monthly. (Things like strawberries, are weekly. Things like potatoes monthly.) I started out with a living wall in an apartment and kinda turned into a plant dad.
-freezing (fruit, carrots, beans,herbs.) sometimes it changed their textures, but there flavor remains good, and you won’t notice in cooked food. Good, imo, for a few months. You do have to wash and blanch things,
-canning (berries- as a jam- tomatoes, string beans,)- obviously changed their textures as it generally involves some form of cooking (tomatoes for example are sealed in a mason jar using a pressure cooker.) they last the longest.
-pickling. It’s not just for cucumbers (“pickles”). You can can them for longer, but pickled things last a few weeks. Red onion pickled with garlic cloves and one of a variety of peppers is amazing. (Particularly replacing sauerkraut on Reuben’s)
-drying. You can dry most things, in a dehydrator, and vacuum pack it and reconstitute it by adding water back to it- just measure before and after to know how much. Vacuum bagging after will let things go for months. (Also consider prepping ‘camp food’ this way. Keep some on hand for easy meals and rotate stock… or if shit hits the fan.)
Curing- this is usually reserved for meats (jerky, ham, etc)
I tend to grow a lot of what I eat myself. I do aeroponics, with specific crops staggered so that there’s a bit more than enough weekly/monthly. (Things like strawberries, are weekly. Things like potatoes monthly.) I started out with a living wall in an apartment and kinda turned into a plant dad.
-freezing (fruit, carrots, beans,herbs.) sometimes it changed their textures, but there flavor remains good, and you won’t notice in cooked food. Good, imo, for a few months. You do have to wash and blanch things,
-canning (berries- as a jam- tomatoes, string beans,)- obviously changed their textures as it generally involves some form of cooking (tomatoes for example are sealed in a mason jar using a pressure cooker.) they last the longest.
-pickling. It’s not just for cucumbers (“pickles”). You can can them for longer, but pickled things last a few weeks. Red onion pickled with garlic cloves and one of a variety of peppers is amazing. (Particularly replacing sauerkraut on Reuben’s)
-drying. You can dry most things, in a dehydrator, and vacuum pack it and reconstitute it by adding water back to it- just measure before and after to know how much. Vacuum bagging after will let things go for months. (Also consider prepping ‘camp food’ this way. Keep some on hand for easy meals and rotate stock… or if shit hits the fan.)
Curing- this is usually reserved for meats (jerky, ham, etc)