Broccoli Rising and Joy in a Jar
As a very little kid, I thought you could save a wonderful day or a happy experience in a jar so you could enjoy it again later. My mother, discovering these jars lined up on my nightstand — empty of course — explained life doesn’t work that way.
But sometimes it can. Preserving food lets you save what’s wonderful now so you can savor later. It empowers you to make the most of summer’s beautiful bounty.
Preserving food once meant a sweltering day of simmering, sterilizing, canning and clean-up. My mother wasn’t into it. But saving summer joy can be cheap, easy, quick and tidy.
Ferment. Also called culturing, fermentation is an age-old practice that’s way easier than you think. Lactofermentation (which despite its name is vegan and lactose-free) creates hidden dimensions of flavor in the most humble foods with just water, salt, produce and time. It’s both chemistry and alchemy. Dr. Julia Skinner, author of Our Fermented Lives and the funky Fermentation Oracle, a combo of fermentation recipes and Tarot-style divination deck, writes, “To ferment food is to believe in the possibility of transformation.” I always have a jar or two of something going.
Quick pickle. Not a true ferment, but a quick brining technique that gives produce that punchy pickled flavor and helps it last longer.
Chill out. Freeze fresh fruits and vegetables for later. I’ve got a freezer full of this season’s corn, strawberries, mangoes and blueberries. Today’s frozen blueberries can star in tomorrow’s Summer Blueberry Loaf.
New and pretty fab is Cold Canning: The Easy Way to Preserve the Seasons Without Hot Water Processing by the James Beard Award-winning culinary team of Bruce Weinstein and Mark Scarborough. I use this method in my Miami Vegan recipe for Twenty Minute Golden Papaya Chutney.
Wanna level up? Marisa McClellan of Food in Jars is your source for serious canning projects with stellar results.
More food preservation methods and tips from the pros at National Center for Home Food Preservation.
Preserving food may not keep a wonderful moment in a jar, but it’s pretty close. And it means I won’t have to get on your ass about food waste.
Broccoli Rising paid subscribers! Step into the joys of food preservation with the attached download (scroll to the bottom) from Julia Skinner and subscribe to her newsletter, Root Kitchens.
Beloved Broccoli Rising free subscribers — want in on Julia’s food preservation tips? Have I got a deal for you. Upgrade to paid membership and get more for less, including next week’s exclusive Broccoli Rising for paid subscribers only.
Broccoli Rising paid subscriptions are half off through the end of August. Just use discount code SUMMERSALE.
All Broccoli Rising subscribers can get 20% off Dr. Julia Skinner’s fermentation workshops. Just sign up through her website Culinary Curiosity School and use the discount code CREATE.
Please have a listen to my podcast with Dalia Colón, host supreme of The Zest:
Ellen Kanner’s “Miami Vegan” Offers Plant-Based Versions of Your Favorite South Florida Recipes
Look at this gorgeous Miami Vegan PETA spread:
The Big, Bright Flavors of Summer | PETA
and watch my chat with Brahma Kumaris Miami host Meredith Port about how vegan – and Miami Vegan – makes your body and soul happy.
Meet Ellen Kanner - author of Miami Vegan: Plant-Based Recipes from the Tropics to Your Table
I could not be more grateful for the warm reception they – and you – have given Miami Vegan. Y’all honor me.