Over
the course of the next few weeks, Michiganders will be harvesting apples, beets, cabbage, eggplant, pears, plums, squash and so much more from our local gardens and farming communities. Not only is there an abundance of recipes throughout the
Michigan eLibrary (MeL)
eResources to help you prepare these fruits and vegetables, but there are also countless articles to help guide you through the steps of correctly canning, dehydrating, fermenting, and freezing these foods for later consumption.
Canning
The Homestead Canning Cookbook from the
eBook Public Library Collection highlights step-by-step instructions for both water bath and pressure canning. If you’re looking to dig a little deeper, however, there are sections specific to preparing apples, peaches, and plums. For a thorough guide to
canning all things tomatoes—crushed, halved, sauce, whole—be sure and consult
Appendix B Canning Tomatoes and Tomato Products from the Complete Guide to Food Preservation.
Dehydration
If you are new to drying fruits to create healthy snacks,
Fresh Food in a Jar: Pickling, Freezing, Drying, and Canning Made Easy is an eBook worth exploring.
Making Raisins and
Dried Apples are two processes with easy-to-follow steps and tips for drying evenly. It is pointed out in
Dry Idea, an article from Hobby Farms in
MasterFILE Complete, that the most time efficient tool to use is the electric food dehydrator. Additionally, the article offers “Five to Try” ideas for dehydrating various produce, including mushrooms, jalapeños, and pears.
Fermentation
With a thorough explanation of the chemical process and benefits of fermentation,
Ferment: Slow Down, Make Food to Last from
Hobbies & Crafts Source offers detailed instructions on fermenting foods. There are also sections on krauts & kimchis, condiments, drinks, and main courses. For even more unique recipes,
Fermenting Made Simple: Delicious Recipes to Improve Your Gut Health has sections dedicated to salt brine fermented beets & carrots as well as steps to make quick cultured ketchup and gingered applesauce.
If you’re not certain which option to choose,
Food Preservation Q&A from Hobby Farms is a resource for anyone exploring the health benefits of different preservation methods. Some techniques help to retain greater nutrients while others boast probiotic power which can support gut health and
immunity. Whichever you choose, rest assured that preserving fruits and vegetables is a great way to head into a cold, Michigan winter.
If you have any MeL eResources questions or issues, contact
melerhelp@mcls.org for help.
Brought to you by Ann Kaskinen from the MeL Team.
Supporting Michigan Libraries by Putting You First.
Want more information on MeL? Stay tuned for the next MeL Minute available on many Michigan library
listservs, visit http://mel.org, or sign up for the MeL Minute and other Library
of Michigan e-mail lists via GovDelivery. We encourage you to share MeL Minutes with your colleagues
and networks.
MeL eResources are available to Michigan residents or for Michigan library or school access only.
The MeL project was made possible in part by the Institute of Museum and Library Services through the Library of Michigan.
Ann Kaskinen
MeL Engagement Specialist, K-12
517-325-5333
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